tag:blogger.com,1999:blog-39953763835502960682024-03-09T20:45:58.629-06:00Angel in the Kitchenangelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.comBlogger336125tag:blogger.com,1999:blog-3995376383550296068.post-11863392113522429382013-04-20T21:48:00.000-05:002013-04-20T21:48:00.666-05:00Fresh Raspberry PieI've never been a huge fan of raspberries, but last summer, I was asked to taste-test some of the winning entries at our local 4-H Achievement Days. (Yeah, twist my arm.) My photographer/brother kept raving about this pie, which I was reluctant to try because it looked so ... raspberryish. But I finally relented.<br />
<br />
And the pie was beyond good. Not only was it the best raspberry dessert I'd ever tasted, but it was easily one of the best fruit pies I've had, period. It doesn't try too hard -- it just enhances the pure, sweet-tart flavor of the raspberries.<br />
<br />
I made the filling with my favorite shortbread pie crust, which, unfortunately, makes 3 crusts. But on the fortunate side, you can just put those in the freezer for next time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQY4YVKPStaoc218CRKnB_ZltDE7t3EDVC_K9owrS0U58q9XxPtVgeKQdJHMR7YoIAXSDuQfxENK09K_Yye3pRfY0NShyzf4_qZSSvCz-emoFUG7qWotNlUoLlc-k02WBdRynMC5nBmyle/s1600/MK3_2382+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQY4YVKPStaoc218CRKnB_ZltDE7t3EDVC_K9owrS0U58q9XxPtVgeKQdJHMR7YoIAXSDuQfxENK09K_Yye3pRfY0NShyzf4_qZSSvCz-emoFUG7qWotNlUoLlc-k02WBdRynMC5nBmyle/s320/MK3_2382+(2).JPG" width="320" /></a></div>
<br />
<br />
<strong>Fresh Raspberry Pie</strong><br />
Makes 8 servings<br />
<br />
<u>Crust (makes 3 crusts)</u><br />
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"><em>4 cups flour</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 3/4 cups cold butter-flavored shortening</em></li>
<li class="ingredient" itemprop="ingredients"><em>3 tablespoons sugar</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 1/2 teaspoons salt</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 teaspoon distilled white vinegar</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 egg</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/2 cup ice water</em></li>
</ul>
<u>Filling</u><br />
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"><em>2 2/3 cups fresh raspberries, divided</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 cup water</em></li>
<li class="ingredient" itemprop="ingredients"><em>3/4 cup sugar</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 1/2 tablespoons cornstarch</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 1/2 tablespoons water</em></li>
<li class="ingredient" itemprop="ingredients"><em>Whipped cream, for serving</em></li>
</ul>
<div id="recipe-directions-notes">
<div class="instructions">
<ol class="inst_list">
<li><div class="instruction" itemprop="recipeInstructions">
Preheat oven to 400 degrees F.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
In a large bowl, combine flour, shortening, sugar, and salt. Mix with a pastry blender until crumbly. Add vinegar and egg and work into dough. Add ice water, a few tablespoons at a time. Refrigerate until ready to use.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Roll out about one-third of the dough and put in a 9-inch pie plate. Crimp edges and poke bottom with a fork several times. Line with parchment paper and add pie weights or dried beans. Bake 5 minutes.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Remove parchment and pie weights (they’ll be hot); bake another 5 minutes.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Mash 2/3 cup raspberries in a large microwavable bowl. Add 1 cup water and sugar. (Use something larger than a 2-cup Pyrex measuring cup, unless you want raspberry syrup all over your microwave. I’m here to help.) Microwave 5 minutes.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Mix cornstarch with 1 1/2 tablespoons water to form a slurry. Add to berry mixture and microwave another 2 minutes. Cool slightly.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Fill pastry shell with the remaining raspberries. Pour berry mixture over fresh berries. Let pie set up in the refrigerator. Garnish with whipped cream.</div>
</li>
</ol>
</div>
</div>
angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com11tag:blogger.com,1999:blog-3995376383550296068.post-89893102154943536292012-12-22T21:38:00.000-06:002012-12-22T21:38:00.057-06:00Slow-cooked Turkey Breast with GravyWhen it comes to holiday cooking -- or entertaining in general -- I typically find the logistical side of things much more daunting than the actual cooking. Figuring out when to make everything so it's all done at the same time is challenging, but finding space to cook it all can be almost impossible.<br />
<br />
This fall, I tested various cooking methods with turkeys in an attempt to get them out of the often. This slow cooker recipe ended up becoming such a favorite that the hubby requested it three times within the span of about six weeks. That's a lot of turkey.<br />
<br />
The downsides to this recipe include the fact that this makes a turkey breast, not a whole turkey. And the skin doesn't crisp up, so you lose that wow factor (and the flavor of the toasty skin). <br />
<br />
But this recipe is so easy, and the meat is so tender and delicious that I don't even miss the skin, which I shouldn't be eating, anyway. And the drippings make fabulous gravy, which I doctor up using my dad's tried-and-true cream of chicken soup method.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvB7raCzswOFm-nLVxnQEeQRPnmdy93AKiRCEoQORHTJbuexI4Kny08h0sz3zqvAUGaT6GQXH8tF0lX-hV0REJJbdmPYv9-UruBO5q7-5FGhcw3vo2VNd51cn0fcio8DaTNjwr0W6fY-u/s1600/MK3_3197+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvB7raCzswOFm-nLVxnQEeQRPnmdy93AKiRCEoQORHTJbuexI4Kny08h0sz3zqvAUGaT6GQXH8tF0lX-hV0REJJbdmPYv9-UruBO5q7-5FGhcw3vo2VNd51cn0fcio8DaTNjwr0W6fY-u/s320/MK3_3197+(2).JPG" width="320" /></a></div>
<br />
<br />
<strong>Slow-cooked Turkey Breast with Gravy</strong><br />
Makes 8-10 servings<br />
<br />
<li class="ingredient" itemprop="ingredients"><em>1 bone-in turkey breast (about 6-7 pounds)</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 tablespoons butter, softened</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/2 teaspoon salt</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/2 teaspoon dried rosemary, crushed</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/2 teaspoon dried thyme</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/4 teaspoon garlic powder</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/4 teaspoon freshly ground pepper</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 14.5-ounce can chicken broth</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 cans condensed cream of chicken soup</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 can water</em></li>
<li class="ingredient" itemprop="ingredients"><em>4 heaping tablespoons cornstarch</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/2 cup water</em></li>
<li class="ingredient" itemprop="ingredients"><em>Salt and pepper, to taste</em></li>
<div class="ingredient" itemprop="ingredients">
</div>
<ol>
<li>Put turkey in 6-quart slow cooker. Rub with butter. Combine the salt, rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Pour broth over turkey. Cover and cook on low 5-6 hours, or until tender.</li>
<li>Remove turkey from slow cooker. Cover with foil and set aside.</li>
<li><div class="instruction" itemprop="recipeInstructions">
Pour turkey drippings into a pan on the stove top; skim fat from drippings.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Add cream of chicken soup and 1 can water and combine. Bring gravy to a boil, and then reduce heat to medium. Simmer about 10 minutes.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Combine cornstarch and water. Return gravy to a boil and add cornstarch mixture, whisking constantly. When gravy reduced desired thickness, reduce heat to low. Season to taste with salt and pepper.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Carve turkey and sprinkle with salt and pepper, if desired. Serve with gravy.</div>
</li>
</ol>
angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com4tag:blogger.com,1999:blog-3995376383550296068.post-6059118784489970442012-12-20T21:28:00.000-06:002012-12-20T21:28:00.451-06:00Snickerdoodle BreadSnickerdoodle cookies are such a holiday favorite of mine that I can't bear to save them just for the holidays, so I was pretty excited to stumble upon this recipe for snickerdoodle bread. The recipe was a cinch and made the house smell heavenly.<br />
<br />
I made four mini loaves and two extra-mini loaves with this recipe, and actually only managed to snag a few slices before the entire stash disappeared. My mother, the main culprit behind the disappearing bread, claimed that it tasted even better after it sat tightly wrapped for a day or two.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Nk0gmqxUpO6I_y0eFl-PBVqY1YzcXKFw_dd7zcoOC48JgNo5_BAQek-M3xiKDch6LVGkqaoBomUPWYAwmt1DuURPwbe1VjWrhB1L_DYP1EjF0w52-Bha_nfJd9vx7O6XSrf4HiTRgNXi/s1600/MK3_6687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Nk0gmqxUpO6I_y0eFl-PBVqY1YzcXKFw_dd7zcoOC48JgNo5_BAQek-M3xiKDch6LVGkqaoBomUPWYAwmt1DuURPwbe1VjWrhB1L_DYP1EjF0w52-Bha_nfJd9vx7O6XSrf4HiTRgNXi/s320/MK3_6687.JPG" width="320" /></a></div>
<br />
<br />
<strong>Snickerdoodle Bread</strong><br />
Makes 5 mini loaves or 2 large loaves<br />
<br />
<strong>Bread</strong><br />
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"><em>2 1/2 cups flour</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 teaspoons baking powder</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 cup butter, softened</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 cups sugar</em></li>
<li class="ingredient" itemprop="ingredients"><em>1/2 teaspoon salt</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 teaspoons cinnamon</em></li>
<li class="ingredient" itemprop="ingredients"><em>3 eggs</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 teaspoons vanilla extract</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 cup sour cream</em></li>
<li class="ingredient" itemprop="ingredients"><em>1 1/2 cups (1 package) cinnamon chips</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 tablespoons flour</em></li>
</ul>
<strong class="ingredient_title">Topping</strong><br />
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"><em>2 tablesopons sugar</em></li>
<li class="ingredient" itemprop="ingredients"><em>2 teaspoons cinnamon</em></li>
</ul>
<ol>
<li><div class="instruction" itemprop="recipeInstructions">
Preheat oven to 350 degrees F. Grease 5 mini loaf pans (about 5 3/4“ by 3 1/4” by 2 1/4").</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
In a medium bowl, combine 2 1/2 cups flour and baking powder.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
In a separate bowl, use a mixer to cream butter, 2 cups sugar, salt and 2 teaspoons cinnamon until fluffy, about 2 minutes.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Add eggs, one at a time, mixing well after each addition. Add vanilla and sour cream and mix to combine.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Add flour mixture, stirring until just combined.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Coat the cinnamon chips with 2 tablespoons flour and stir into batter.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Spoon batter into pans (don’t fill more than 2/3 full.)</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Combine topping ingredients and sprinkle over the top of the batter in the pans.</div>
</li>
<li><div class="instruction" itemprop="recipeInstructions">
Bake 35-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean. (If you're making large loaves, increase the baking time to 60-70 minutes.)</div>
</li>
<li>Let cool 5 minutes before removing from pans. When fully cool, wrap tightly in plastic wrap to store.</li>
<div class="ingredient" itemprop="ingredients">
</div>
</ol>
angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com0tag:blogger.com,1999:blog-3995376383550296068.post-81614682110081524552012-12-19T21:21:00.000-06:002012-12-19T21:21:51.165-06:00Roasted Autumn VegetablesI'm back! Or at least, I hope to be. The short delay I'd intended with my blogging turned into more of an indefinite leave of absence as the hubby and I have been adjusting to our new schedules. As I mentioned many, many moons ago, we bought our local newspaper and now find ourselves working nearly four full-time jobs between the two of us. A few things had to give in the schedule, like blogging. And cleaning.<br />
<br />
But not cooking. In fact, I find myself cooking as much now as I ever have. A big part of that is because I write a weekly food column in the paper, so I'm constantly testing new recipes, or remaking favorites with new, newspaper-friendly photos.<br />
<br />
But I do miss blogging, and I'm hoping to get back to it, although maybe not as often as I did before. And probably with fewer step-by-step photos. And I promised my fellow publishers that I'd put any new recipes in print, first -- although I'm not sure if my column is that hot a commodity!<br />
<br />
I'll start by attempting to backfill some of the recipes I've worked on the past several months, so some of them might seem a bit out of order or out of season. And then once I catch up, hopefully things will get back to normal!<br />
<br />
I'll start with Roasted Autumn Vegetables, which might not sound terribly exciting, but is a healthy and tasty side dish that's especially great around the holiday season. This dish is simple and colorful, and pretty hand-off.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBr3sobVRltsPTasjvk9T9iX-haB2hVbp0DjmGGXWDfKxokEXkAtxVlDJtX9HpmnIy8I04E39s7TnA83Dj41rr8EJDut7Wq3brBMUorB10uQvMeBRUOwmljx2OIJyALAW_0-jBpwKiIE7g/s1600/MK3_3218+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBr3sobVRltsPTasjvk9T9iX-haB2hVbp0DjmGGXWDfKxokEXkAtxVlDJtX9HpmnIy8I04E39s7TnA83Dj41rr8EJDut7Wq3brBMUorB10uQvMeBRUOwmljx2OIJyALAW_0-jBpwKiIE7g/s320/MK3_3218+(2).JPG" width="320" /></a></div>
<br />
<br />
<strong>Notes:</strong><br />
<ul>
<li>Swap in other root vegetables or change the quanitites according to your preferences.</li>
<li>If you double the recipe, put the vegetables on two pans and rotate them halfway through the cooking process.</li>
<li>Leftovers taste great in soup. Saute some shallot (or a little onion and garlic), add broth, and then add leftover vegetables and cooked tortellini. Season to taste with salt, pepper, and crushed red pepper flakes.</li>
</ul>
<strong>Roasted Autumn Vegetables</strong><br />
Makes 6 servings<br />
<ul>
<li><em>1/2 pound baby carrots, halved</em></li>
<li><em>1 medium red onion, cut in 16 wedges and separated</em></li>
<li><em>1 small butternut squash, peeled, seeded and cut in 1-inch chunks</em></li>
<li><em>1 large sweet potato or yam, peeled and cut in 1-inch chunks</em></li>
<li><em>2 medium Yukon gold potatoes, scrubbed and cut in 1-inch pieces</em></li>
<li><em>1 clove garlic, minced</em></li>
<li><em>2 tablespoons olive oil</em></li>
<li><em>1 teaspoon dried (rubbed) sage</em></li>
<li><em>1 teaspoon dried rosemary, crushed</em></li>
<li><em>1/2 teaspoon salt</em></li>
<li><em>1/4 teaspoon pepper</em></li>
</ul>
<ol>
<li>Preheat oven to 425 degrees F. Spray large jelly roll pan with nonstick cooking spray.</li>
<li>Place vegetables in pan. Pour oil over vegetables. Sprinkle with seasonings and stir to coat.</li>
<li>Bake 35-45 minutes, or until vegetables are tender.</li>
</ol>
angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com0tag:blogger.com,1999:blog-3995376383550296068.post-48299426655706702792012-04-29T21:23:00.000-05:002012-04-29T21:23:00.119-05:00Teriyaki Chicken with Noodles<div class="yiv1452872345MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">When the hubby and I moved to my small hometown, we knew there would be a few trade-offs. </span></span></span><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">At the top of the list are the hubby’s sisters, whom we don’t see as often as we’d like.</span></span></span></div>
<div class="yiv1452872345MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%;"></span><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">A distant second is running errands when the stores aren’t busy. It’s more difficult now to shop at 9:30 on a Wednesday night so I can actually look at the color of a lipstick before I buy it.</span></span></span></div>
<div>
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">Lastly, we miss Chinese food delivery. </span></span></span><br />
<br />
</div>
<div class="yiv1452872345MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">We didn’t do delivery frequently, but it was reassuring to know that it was always there. Spring-cleaning and you’re too tired to cook? Chinese! Surprise houseguests and you just got home from work? Chinese! Baby’s been screaming from a roseola-induced fever and you haven’t slept in four nights and it’s Thanksgiving Day? Chinese!</span></span></span></div>
<div>
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">The hubby and I still need a regular Chinese food fix, so we make our own. This dish is healthy and quick, and you can easily </span></span></span><span style="line-height: 115%;"><span style="font-family: Calibri;">change it up by using pork or beef instead of chicken, or adding different (or more) vegetables.</span></span></div>
<div class="yiv1452872345MsoNormal" style="margin: 0in 0in 10pt;">
<div>
<span style="font-size: small;"></span></div>
<div class="yiv1452872345MsoNormal" style="margin: 0in 0in 10pt;">
<br />
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">If you don't have sake or mirin, white wine or chicken broth are both acceptable substitutes, If you add about ¼ teaspoon of sugar or so to make up for the mirin’s sweetness.</span></span></div>
<div>
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">A mushy noodle does not a happy Alyssa make, so in stir-fries, I use sturdier Chinese egg noodles, udon noodles, or soba noodles. In a pinch, you can use linguine or even ramen noodles. </span></span></span></div>
<div>
<span style="font-family: Times New Roman; font-size: small;"></span></div>
<div class="yiv1452872345MsoNormal" id="yui_3_2_0_1_1335060657447607" style="margin: 0in 0in 10pt;">
<br />
<b><span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">Teriyaki Chicken and Noodles</span></span></b><span style="line-height: 115%;"><br /><span style="font-size: small;"><span style="font-family: Calibri;">Serves 3-4</span></span></span></div>
<div>
<i><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">1 clove garlic, minced<br />1½ teaspoons grated fresh ginger<br />1/3 cup low-sodium soy sauce<br />1 tablespoon sake<br />¼ cup mirin<br />1 pound boneless, skinless chicken breast, cut in thin slices</span></span></span></i><br />
<em><span style="font-family: Calibri;">Dash of salt<br />2 tablespoons canola or vegetable oil<br />1 teaspoon dark sesame oil<br />2 teaspoons sugar<br />½ teaspoons crushed red pepper flakes (optional)<br />1 onion, cut in thin wedges<br />4 scallions, cut in 1” pieces<br />14 ounces fresh noodles, cooked according to package directions (about 9 ounces dried noodles)<br />Toasted sesame seeds, for serving</span></em><br />
<br />
</div>
<div>
</div>
<div>
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">Combine garlic, ginger, soy sauce, sake and mirin in a bowl. Add chicken and toss until coated, and sprinkle with salt. Refrigerate 30 minutes.</span></span></span><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;"><br /></span></span></span><br />
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;"></span></span></span></div>
<div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSsJ8nA436qNLJvYBawcfTT4bzCeuvRxpzbiSa865F1EXSHYCdVlNhnjs_YzUksQMRHnobe9OsAfEpZcdL95VqdktaQfKEzL6FTcZ5iwJY6yE5-UIBfzfWlpKyH9dXdJExO5JaqTjzS_g/s1600/MK3_2018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSsJ8nA436qNLJvYBawcfTT4bzCeuvRxpzbiSa865F1EXSHYCdVlNhnjs_YzUksQMRHnobe9OsAfEpZcdL95VqdktaQfKEzL6FTcZ5iwJY6yE5-UIBfzfWlpKyH9dXdJExO5JaqTjzS_g/s320/MK3_2018.JPG" width="320" /></a></div>
<br />
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">Add 1 tablespoon canola oil and ½ teaspoon sesame oil to a wok. Heat over medium-high to high heat. Drain chicken (reserving marinade) and add to pan, stir-frying until chicken is golden and cooked through. </span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlWS89J5Pq_DMVXnrUbqLu0wae5sk4yW9Z2HJC9O7PlVUe1sH4wTr24rEs6IVl_E2h5_h8jQVAdcSPMfdO5GF22p58coeIv1ro0hx_GiDQg85Gco9WvegLrbcgs74uCagmljwcbZxeDOw/s1600/MK3_2030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlWS89J5Pq_DMVXnrUbqLu0wae5sk4yW9Z2HJC9O7PlVUe1sH4wTr24rEs6IVl_E2h5_h8jQVAdcSPMfdO5GF22p58coeIv1ro0hx_GiDQg85Gco9WvegLrbcgs74uCagmljwcbZxeDOw/s320/MK3_2030.JPG" width="320" /></a></div>
<br />
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">Remove from pan.</span></span></span></div>
<div>
<br />
</div>
<div>
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">Meanwhile, add reserved marinade to a small saucepan. Add sugar and crushed red pepper flakes. Boil 2 minutes and then reduce heat. Simmer until sauce is slightly syrupy. Remove from heat.</span></span></span></div>
<div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iPZFnCZY9C9XRO9Prz4V51FgllYbvixEAYsTDEmwb-i_23ikkxG_PL72U0QS5AcgEnjuam5s_OmzTY40GKLHsf5RHBhR-lcP4pBfAvbyEn_xrH-tBT0CDi8mZ-Pifm5NJfDKEOZFenbr/s1600/MK3_2029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iPZFnCZY9C9XRO9Prz4V51FgllYbvixEAYsTDEmwb-i_23ikkxG_PL72U0QS5AcgEnjuam5s_OmzTY40GKLHsf5RHBhR-lcP4pBfAvbyEn_xrH-tBT0CDi8mZ-Pifm5NJfDKEOZFenbr/s320/MK3_2029.JPG" width="320" /></a></div>
<br />
<span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">(Bringing the sauce to a boil is essential to kill off any bacteria from the chicken. For the love of Pete, do not skip this step.)</span></span></span><br />
</div>
<div>
</div>
<div>
<span style="line-height: 115%;"></span><span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">Add remaining oil to the wok and add onion. Stir-fry 3-4 minutes, or until softened.</span></span></span></div>
<div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHBBuM6AI_ZwP295Y1kNBwrF94Yl0wAnMHUFf-TmoWHbVuuKv0wVhPochvHfay7XQS-GqGHROaO7Hl7sI1GbS1vdVyjP4uXiSQSwcQJLNfJhvY4r29SHOXhxgqgOvLJM3RfBI8aUByOwU/s1600/MK3_2032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHBBuM6AI_ZwP295Y1kNBwrF94Yl0wAnMHUFf-TmoWHbVuuKv0wVhPochvHfay7XQS-GqGHROaO7Hl7sI1GbS1vdVyjP4uXiSQSwcQJLNfJhvY4r29SHOXhxgqgOvLJM3RfBI8aUByOwU/s320/MK3_2032.JPG" width="320" /></a></div>
<br />
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">Return chicken to the wok. Add scallions and drained noodles, tossing well to combine. Add sauce and cook 1-2 minutes. Sprinkle with sesame seeds before serving.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RE8WhJHpfk20htO2ZHyIKlDe8PAwjjwboZSO8bZDMDnSMs6kKEAVRvMsJgQ29iTI0T7Ekwd1U1JPBwmyrDtUpst93TSiGebYrRGDZ507BmpGl7I-cQbx4P7Y9E_6VYW89kg1JBv0jlli/s1600/MK3_2057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RE8WhJHpfk20htO2ZHyIKlDe8PAwjjwboZSO8bZDMDnSMs6kKEAVRvMsJgQ29iTI0T7Ekwd1U1JPBwmyrDtUpst93TSiGebYrRGDZ507BmpGl7I-cQbx4P7Y9E_6VYW89kg1JBv0jlli/s320/MK3_2057.JPG" width="320" /></a></div>
</div>
</div>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-33884880342840984112012-04-23T21:14:00.001-05:002012-04-23T21:15:17.954-05:00Candy Bar Sundaes<div class="yiv944589486MsoNormal" id="yui_3_2_0_5_1335060657447449" style="margin: 0in 0in 10pt;">
<span id="yui_3_2_0_5_1335060657447560"><span id="yui_3_2_0_5_1335060657447559" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447558" style="font-family: Calibri;">While baseball season makes some people long for hot dogs, peanuts, and cracker jacks, I crave ice cream. When we were growing up, my family visiting Dairy Queen on every summer shopping trip, just so that we could order sundaes in little plastic baseball caps. My sister and I had a complete collection, but of course, our prized hats were our little Detroit Tigers hat sundae cups. </span></span></span></div>
<div class="yiv944589486MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I decided to kick off baseball season with some homemade ice cream, which is easier than it looks and totally addictive. (After eating some of this, my mom said that storebought ice cream doesn't even taste good anymore.)</span></div>
<div class="yiv944589486MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I used chopped Heath bars in my ice cream, and topped my sundaes with chocolate syrup and homemade salted caramel syrup. I thought they were perfect; the hubby asked for Butterfingers next time. The ice cream is versatile enough for virtually any candy, I think.</span></div>
<div class="yiv944589486MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">And I apologize for the poorer-than-usual photos. My camera equipment seems to change daily, and some practical joker keeps switching them from automatic to manual focus. Ha! </span></div>
<div>
<span id="yui_3_2_0_5_1335060657447544"><span id="yui_3_2_0_5_1335060657447543" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447542" style="font-family: Calibri;"><strong>Candy Bar Sundaes</strong></span></span></span></div>
<div class="yiv944589486MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span id="yui_3_2_0_5_1335060657447594" style="line-height: 115%;"><span id="yui_3_2_0_5_1335060657447593" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447592" style="font-family: Calibri;">Makes 8 sundaes</span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Calibri;">
<div class="yiv944589486MsoNormal" style="margin: 0in 0in 10pt;">
<i><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">4 large egg yolks</span></span></span></i><i><span style="line-height: 115%;"><span style="font-size: small;"><span style="font-family: Calibri;">3/4 cup sugar <br />2 cups heavy cream<br />1 cup whole milk<br />2 teaspoons vanilla extract<br />1 cup chopped candy bars, frozen<br />Caramel syrup, recipe follows<br />Chocolate syrup, for serving</span></span></span></i></div>
<div>
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span id="yui_3_2_0_5_1335060657447599" style="line-height: 115%;"><span id="yui_3_2_0_5_1335060657447598" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447597" style="font-family: Calibri;">Beat the egg yolks in a small bowl.</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguw2fEwECJ3QI7IdGKQjcExji83oMNQrrAVmSlo-R7ed-rU8wi-PWEA7HjBjpNcRckzu_QiuLwBQl71TA158loJPYTFvsG0X6N73IfS0mLBpl_So0nkLPIuBlZqVhoM-VCJ24fEBDuz6XT/s1600/MK3_1953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguw2fEwECJ3QI7IdGKQjcExji83oMNQrrAVmSlo-R7ed-rU8wi-PWEA7HjBjpNcRckzu_QiuLwBQl71TA158loJPYTFvsG0X6N73IfS0mLBpl_So0nkLPIuBlZqVhoM-VCJ24fEBDuz6XT/s320/MK3_1953.JPG" width="320" /></a></div>
</div>
<div>
</div>
<div>
<span style="line-height: 115%;"></span><span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">I like to call this photo <em>Beaten Eggs in Bowl</em>.</span></span><br />
<br />
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span id="yui_3_2_0_5_1335060657447604" style="line-height: 115%;"><span id="yui_3_2_0_5_1335060657447603" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447602" style="font-family: Calibri;">Heat the sugar and 1 cup cream in a saucepan over medium heat until cream starts to bubble.</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0QQNWV5N7J4f2Nx45xkfxdsnyEBM-JbKk9w2cYGM54e1DZEqwrLz40ZbeoI6TzV4WkyFalgbzFfXnP1c9Gv-xBK6BB83LZqEtl8ab6VOgTDlOQwpVyor7WPORwfNiF5tAeevXNFZSpUs/s1600/MK3_1954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0QQNWV5N7J4f2Nx45xkfxdsnyEBM-JbKk9w2cYGM54e1DZEqwrLz40ZbeoI6TzV4WkyFalgbzFfXnP1c9Gv-xBK6BB83LZqEtl8ab6VOgTDlOQwpVyor7WPORwfNiF5tAeevXNFZSpUs/s320/MK3_1954.JPG" width="320" /></a></div>
</div>
<div>
<span style="line-height: 115%;"></span><span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">I call this one <em>Cream That Looked Like It Was Bubbling Through the Manual Focus While I Was Wearing My Reading Glasses, But in Hindsight, Is Not</em>. Unlike most folks', my hindsight is not 20/20.</span></span><br />
<br />
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span id="yui_3_2_0_5_1335060657447609" style="line-height: 115%;"><span id="yui_3_2_0_5_1335060657447608" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447607" style="font-family: Calibri;">Pour a little hot cream in the egg yolks and beat quickly. This keeps the eggs from scrambling when you add them to the cream. (If you fear you got some scrambling, anyway, just pour the mixture through a sieve before you chill it.)</span></span></span><br />
<br />
</div>
<div>
<span style="line-height: 115%;"></span><span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span id="yui_3_2_0_5_1335060657447614" style="line-height: 115%;"><span id="yui_3_2_0_5_1335060657447613" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447612" style="font-family: Calibri;">Pour the egg mixture into the saucepan with the cream, cooking and stirring constantly until the mixture thickens and coats the back of a spoon. </span></span></span><br />
<br />
</div>
<div>
<span style="line-height: 115%;"></span><span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span id="yui_3_2_0_5_1335060657447620" style="line-height: 115%;"><span id="yui_3_2_0_5_1335060657447619" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447618" style="font-family: Calibri;">Pour the mixture into a bowl and chill for about 20 minutes, and then stir in the remaining cream and the milk and vanilla.</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllze1WsB3Puxy0jl6qc9yeYL9CfukVQ97rtzrsXl1CqZWBMTBAsYZnz1Z0XSsOAP3kJjGfsHW5b9sfm0_PsU-Cbp7GncgCGxk6UKtxJjSLK8NlZAHpOlA6YRpAFLnBeElIv7JPqDM34Gw/s1600/MK3_1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllze1WsB3Puxy0jl6qc9yeYL9CfukVQ97rtzrsXl1CqZWBMTBAsYZnz1Z0XSsOAP3kJjGfsHW5b9sfm0_PsU-Cbp7GncgCGxk6UKtxJjSLK8NlZAHpOlA6YRpAFLnBeElIv7JPqDM34Gw/s320/MK3_1966.JPG" width="320" /></a></div>
</div>
<div>
<span style="line-height: 115%;"><span style="font-family: Calibri; font-size: small;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span id="yui_3_2_0_5_1335060657447625" style="line-height: 115%;"><span id="yui_3_2_0_5_1335060657447624" style="font-size: small;"><span id="yui_3_2_0_5_1335060657447623" style="font-family: Calibri;">Add the mixture to an ice cream maker, following the manufacturer’s instructions. Stir in the chopped candy bars and freeze until ice cream is of desired consistency. Serve with caramel sauce and chocolate syrup.</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWT-Rcmfgjn733YI8Pq3KKxODmrwv761f5VbV-FnE88lGwZFiGDF-YxZfs56xqmRr1gsoKXy_MBk106EayO90H0GktIH6nUrBvxgcsfdfvPdINNeXQMd96JmU0bjbgh5f_clCSbF_1j_B/s1600/MK3_2000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWT-Rcmfgjn733YI8Pq3KKxODmrwv761f5VbV-FnE88lGwZFiGDF-YxZfs56xqmRr1gsoKXy_MBk106EayO90H0GktIH6nUrBvxgcsfdfvPdINNeXQMd96JmU0bjbgh5f_clCSbF_1j_B/s320/MK3_2000.JPG" width="320" /></a></div>
</div>
<div>
<span style="line-height: 115%;"><strong>Salted Caramel Syrup</strong></span></div>
<div>
<span style="line-height: 115%;">Makes 1 small jar</span></div>
<div>
</div>
<div>
<span style="line-height: 115%;"><em>1 cup sugar <br />1/4 cup water<br />2 teaspoons light corn syrup<br />3/4 cup heavy cream <br />3 1/2 tablespoons butter <br />1 teaspoon crushed sea salt or kosher salt</em></span></div>
<div>
<br />
</div>
<div>
<span style="line-height: 115%;"></span><span style="line-height: 115%;">1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. </span></div>
<div>
<br />
</div>
<div>
<span style="line-height: 115%;">2. Increase the heat and bring to a boil, without stirring. </span><span style="line-height: 115%;">Boil until the syrup is a deep amber color, about 5-6 minutes.</span></div>
<div>
<br />
</div>
<div>
<span style="line-height: 115%;">3. Carefully whisk in the cream. Return mixture to a bubble and stir constantly about 5 minutes. </span></div>
<div>
<br />
</div>
<div>
<span style="line-height: 115%;">4. Remove from heat and stir in the butter and salt. </span><span style="line-height: 115%;">Transfer the caramel to a jar and cool. </span></div>
<div>
<br />
</div>
<div>
<span style="line-height: 115%;">5. Store in a jar in the refrigerator up to 2 weeks, and reheat before serving.</span></div>
<div>
</div>
</span><div>
</div>
</span><div>
</div>
<div>
</div>
</div>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-24905801632261870202012-04-07T21:57:00.000-05:002012-04-07T21:57:55.841-05:00Cadbury Mini Egg Cookies<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"><span style="font-family: "serif"; font-size: 12pt;">Ham is a staple at any and all of our family's gatherings for Easter. I have 101 uses for leftover ham, but Easter candy is trickier. I could just hang onto it, especially if I clear out the leftover Halloween candy. Or I could put it to good use so that I’m not still sprinkling cupcakes and ice cream with pastel-colored eggs come September.</span></span></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"><span style="font-family: "serif"; font-size: 12pt;"></span><span style="font-family: "serif"; font-size: 12pt;">Luckily, Easter has my favorite candy of any holiday (and I celebrate many a candy holiday). Cadbury Mini Eggs are one of my ultimate weaknesses, and they’re showcased wonderfully in these cookies.</span></span></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"><span style="font-family: "serif"; font-size: 12pt;"></span><span style="font-family: "serif"; font-size: 12pt;">Chopping the eggs is an arduous process. You could also put them in a bag and smash them, although you might lose some of the pretty shells. You could also substitute M&Ms, chocolate chips or any other similar candy that you have on hand. </span></span></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"><span style="font-family: "serif"; font-size: 12pt;"></span><span style="font-family: "serif"; font-size: 12pt;">Now, does anyone have any good recipes for a bunch of half-eaten chocolate bunnies?</span></span><br />
<br />
<span style="font-family: "serif"; font-size: 12pt;"><b><span style="font-family: "serif"; font-size: 12pt;">Cadbury Mini Egg Cookies</span></b><span style="font-family: "serif"; font-size: 12pt;"><br />Makes about 4 dozen</span></span><span style="font-family: "serif"; font-size: 12pt;"></span><br />
<span style="font-family: "serif"; font-size: 12pt;"></span></div>
<span style="font-family: "serif"; font-size: 12pt;"></span><br />
<span style="font-family: "serif"; font-size: 12pt;"><div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<i><span style="font-family: "serif"; font-size: 12pt;">½ cup butter-flavored shortening<br />½ cup butter, softened<br />1 cup sugar<br />1 cup brown sugar<br />2 eggs<br />1½ teaspoons vanilla extract<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />½ teaspoon salt<br />6 tablespoons baking cocoa<br />2½ cups flour<br />1 10-ounce bag Cadbury Mini Eggs<br />½ cup milk chocolate chips</span></i></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<i><span style="font-family: "serif"; font-size: 12pt;"></span></i><span style="font-family: "serif"; font-size: 12pt;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="font-family: "serif"; font-size: 12pt;">Preheat oven to 350 degrees F.</span></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"></span><span style="font-family: "serif"; font-size: 12pt;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="font-family: "serif"; font-size: 12pt;">Chop Mini Eggs in halves or thirds, or bang on them in a resealable bag until they’re crumbled.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5ih-8Z0lcm10cMPYkFZX9IP0OJA4i6Yr5_njWy-ricZIcbd6kJ9zW5BUKjLUfBAjHdu-lGkpDXi0XIUt_gUbk6qdmLIyJfSd_AFpfvO8u1SfCwVkPyt3XzCplKCdTxT3hwffSBCK1t47/s1600/MK3_1529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5ih-8Z0lcm10cMPYkFZX9IP0OJA4i6Yr5_njWy-ricZIcbd6kJ9zW5BUKjLUfBAjHdu-lGkpDXi0XIUt_gUbk6qdmLIyJfSd_AFpfvO8u1SfCwVkPyt3XzCplKCdTxT3hwffSBCK1t47/s320/MK3_1529.JPG" width="320" /></a></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"><br />I feel strongly about preserving the integrity of my Mini Eggs, so I’m a chopper. Although I have to eat every third egg just to keep up my strength.</span></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"></span><span style="font-family: "serif"; font-size: 12pt;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="font-family: "serif"; font-size: 12pt;">Cream together the shortening, butter and sugars. Add eggs and vanilla, and combine.</span></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"></span><span style="font-family: "serif"; font-size: 12pt;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="font-family: "serif"; font-size: 12pt;">Stir in baking soda, baking powder, salt, and cocoa powder, and then stir in flour. Gently fold in candies and chocolate chips.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmddDe29dVaRcsnywlLCymkOvI3HqKWKknu7MArB0oW2HqRvdnSsp9LoUEWgxFVrN7jtT5i-s6f9x2Fofx80j9XDAM_FMUiFeSkX23PjDWYns3rRleFK0iGMS1KycyyDXTsNJ5UHWDDq-/s1600/MK3_1538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmddDe29dVaRcsnywlLCymkOvI3HqKWKknu7MArB0oW2HqRvdnSsp9LoUEWgxFVrN7jtT5i-s6f9x2Fofx80j9XDAM_FMUiFeSkX23PjDWYns3rRleFK0iGMS1KycyyDXTsNJ5UHWDDq-/s320/MK3_1538.JPG" width="320" /></a></div>
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "serif"; font-size: 12pt;"><br />5. Drop heaping teaspoonfuls of dough onto cookie sheets and gently shape the cookies. <br />
</span><br />
<span style="font-family: "serif"; font-size: 12pt;"></span><br />
<span style="font-family: "serif"; font-size: 12pt;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWR3tA3VjYJMsXsp_5e7x7njlY8pNbcuY5XzkBUUbM_ZYhBVVU91281SzChZAkfJ21nqtCzHpa6OXWcCvEVYJWec1_wuhpC60IckM1vJOKLADX-eHh4r6c_a7Hlja3XUjsM-vDEcsBVksJ/s1600/MK3_1544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWR3tA3VjYJMsXsp_5e7x7njlY8pNbcuY5XzkBUUbM_ZYhBVVU91281SzChZAkfJ21nqtCzHpa6OXWcCvEVYJWec1_wuhpC60IckM1vJOKLADX-eHh4r6c_a7Hlja3XUjsM-vDEcsBVksJ/s320/MK3_1544.JPG" width="320" /></a></div>
</span><span style="font-family: "serif"; font-size: 12pt;"><br />6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span style="font-family: "serif"; font-size: 12pt;">Bake 8-10 minutes and cool on cooling racks.</span></div>
</div>
</div>
</span><br />
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<div class="yiv1851336527MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TADMoe6Kj9kfrcjOJ6XSjabRSP-drjzkF3gmW_WervTaKmC-cx4XGv3w7-m73WRZCPst2mzayg41wz-WjB3uP31kqEk_BhkYRsKmIvY4Dh3IOprjOPQc0MpQP108YwiQugz3LOIrJ0UL/s1600/MK3_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TADMoe6Kj9kfrcjOJ6XSjabRSP-drjzkF3gmW_WervTaKmC-cx4XGv3w7-m73WRZCPst2mzayg41wz-WjB3uP31kqEk_BhkYRsKmIvY4Dh3IOprjOPQc0MpQP108YwiQugz3LOIrJ0UL/s320/MK3_1553.JPG" width="320" /></a></div>
</div>
</div>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com0tag:blogger.com,1999:blog-3995376383550296068.post-83246936869997956662012-03-25T15:26:00.000-05:002012-03-25T15:26:00.363-05:00Pasta e Fagiole Soup<div class="yiv1142848367MsoNormal" id="yui_3_2_0_5_1332555618982511" style="margin: 0in 0in 10pt;">
<span id="yui_3_2_0_5_1332555618982510"><span id="yui_3_2_0_5_1332555618982509" style="font-size: small;"><span id="yui_3_2_0_5_1332555618982508" style="font-family: Calibri;">My little man’s favorite food is soup (except when it’s cupcakes), and we typically make at least one pot of soup each week. </span></span></span><span id="yui_3_2_0_5_1332555618982518"><span id="yui_3_2_0_5_1332555618982517" style="font-size: small;"><span id="yui_3_2_0_5_1332555618982516" style="font-family: Calibri;">Soups with pasta and beans are tops in his book, and we created this light and flavorful soup a few weeks ago. </span></span></span></div>
<div class="yiv1142848367MsoNormal" style="margin: 0in 0in 10pt;">
<span><span style="font-size: small;"><span style="font-family: Calibri;">The soup gets a lot of flavor from a lot of sautéing, as you’ll notice in the steps. Add ingredient, sauté. Add ingredient, sauté. Each ingredient cooks separately and releases its own flavor to the pot. </span></span></span></div>
<span id="yui_3_2_0_5_1332555618982530"><span id="yui_3_2_0_5_1332555618982529" style="font-size: small;"><span id="yui_3_2_0_5_1332555618982528" style="font-family: Calibri;">This process starts with sautéing pancetta. You can easily substitute bacon, although it might be a bit chewier in the soup. You can also substitute chopped ham, or even a half-pound of ground beef or Italian sausage, to make the soup heartier. (You could also omit the meat entirely.)</span></span></span><br />
<div>
<span style="font-family: Times New Roman; font-size: small;"></span></div>
<div class="yiv1142848367MsoNormal" id="yui_3_2_0_5_1332555618982536" style="margin: 0in 0in 10pt;">
<span id="yui_3_2_0_5_1332555618982535"><span id="yui_3_2_0_5_1332555618982534" style="font-size: small;"><span id="yui_3_2_0_5_1332555618982533" style="font-family: Calibri;">A small pasta is preferable in this soup. Ditalini is pretty easy to find, but the little man recommends the slightly larger mezzi tubetti. He also recommends wearing a piece of cooked mezzi tubetti on each of your fingers while you eat.</span></span></span></div>
<div>
<span style="font-family: Times New Roman; font-size: small;"></span><span><span style="font-size: small;"><span style="font-family: Calibri;">And I recommend serving this soup with a swirl of olive oil and freshly grated Parmesan cheese at the end, because they really do give the soup extra taste and richness. </span></span></span></div>
<div>
<span style="font-family: Times New Roman; font-size: small;"></span></div>
<div class="yiv1142848367MsoNormal" id="yui_3_2_0_5_1332555618982541" style="margin: 0in 0in 10pt;">
<span id="yui_3_2_0_5_1332555618982540"><span id="yui_3_2_0_5_1332555618982539" style="font-size: small;"><span id="yui_3_2_0_5_1332555618982538" style="font-family: Calibri;">We both insist that you serve the soup with hot, garlicky breadsticks. </span></span></span></div>
<div>
<span style="font-family: Times New Roman; font-size: small;"></span><span id="yui_3_2_0_5_1332555618982412" style="font-size: small;"><span id="yui_3_2_0_5_1332555618982411" style="font-family: Calibri;"><b id="yui_3_2_0_5_1332555618982410"><span id="yui_3_2_0_5_1332555618982409">Jack’s <span class="yshortcuts cs4-visible" id="lw_1332555635_1">Pasta e Fagioli</span> </span></b><span>Makes 6 servings</span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: Calibri;"><span><b></b></span></span></span> </div>
<li class="ingredient" itemprop="ingredients">1 tablespoon olive oil</li>
<li class="ingredient" itemprop="ingredients">3 ounces pancetta, finely chopped</li>
<li class="ingredient" itemprop="ingredients">1 yellow onion, finely chopped</li>
<li class="ingredient" itemprop="ingredients">2 cloves garlic, minced</li>
<li class="ingredient" itemprop="ingredients">3 ounces tomato paste</li>
<li class="ingredient" itemprop="ingredients">2 cans small white beans, rinsed and drained</li>
<li class="ingredient" itemprop="ingredients">5 cups chicken broth</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons dried Italian seasoning, crushed</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon freshly ground black pepper</li>
<li class="ingredient" itemprop="ingredients">3/4 cup tubetti or ditalini</li>
<li class="ingredient" itemprop="ingredients">Additional salt and pepper, to taste</li>
<li class="ingredient" itemprop="ingredients">Extra-virgin olive oil, for serving</li>
<li class="ingredient" itemprop="ingredients">Freshly grated Parmesan cheese, for serving</li>
<div class="ingredient" itemprop="ingredients">
<br /></div>
<div class="instruction" itemprop="recipeInstructions">
1. In a large pot, heat oil over medium to medium-high heat. Add pancetta and saute until golden and crispy, about 5 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY43peF_1OGEKpp7ln53ujCj7COHvrjgXUYwHGPsv1BMD2X2Fxj3saAtc6tHtS31dECL_YSL9JEVgUjCXKxIH0Pe4fp-Kx4YO3fBVggA953vE-OMSnVMwSXjyuIMyiE_L8pytBkpHM42Pm/s1600/IMG_1780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY43peF_1OGEKpp7ln53ujCj7COHvrjgXUYwHGPsv1BMD2X2Fxj3saAtc6tHtS31dECL_YSL9JEVgUjCXKxIH0Pe4fp-Kx4YO3fBVggA953vE-OMSnVMwSXjyuIMyiE_L8pytBkpHM42Pm/s320/IMG_1780.JPG" width="320" /></a></div>
<br />
2. Add onion and saute until softened and golden, about 5 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOt5V2XYWdJH7oVomWaLKQTRgnrgs607dOK6cTSpThwgmJb0eyDypJddsTRHOsw3V2Z8RF-y-LTq1V6a6bwSBnlIXRGHB-7KSNp9RkivdqGgZRpxfGsiLtKHAcHSyRXHT06vHyWuuoAI4/s1600/IMG_1781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOt5V2XYWdJH7oVomWaLKQTRgnrgs607dOK6cTSpThwgmJb0eyDypJddsTRHOsw3V2Z8RF-y-LTq1V6a6bwSBnlIXRGHB-7KSNp9RkivdqGgZRpxfGsiLtKHAcHSyRXHT06vHyWuuoAI4/s320/IMG_1781.JPG" width="320" /></a></div>
<br />
3. Add garlic and saute about 1 minute.<br />
<br />
4. Add tomato paste. Saute about 2-3 minutes, or until tomato paste starts to turn a rusty color.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBrVcn6zu0S1itPiqq6rYDTi6ZqTVvlhqBUTDYdR3rK05vBSl1B7N3cZxsF1YYyoLL_0k5SHS9CNkI2zcddDYTp8qIu2YzSvInminw3loB5Lbg6seG6XEqLG6mk8L5iCWsJPK4-6D1vA6/s1600/IMG_1784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBrVcn6zu0S1itPiqq6rYDTi6ZqTVvlhqBUTDYdR3rK05vBSl1B7N3cZxsF1YYyoLL_0k5SHS9CNkI2zcddDYTp8qIu2YzSvInminw3loB5Lbg6seG6XEqLG6mk8L5iCWsJPK4-6D1vA6/s320/IMG_1784.JPG" width="320" /></a></div>
<br />
5. Add beans, broth, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer 10 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmIPz8ROwyc0eTnCLQFSWU3MevZEJruixqH_7Tb6YoHRs55FOKLTlvUV40ZU-GWVRxP4JtBZeVqo7ttgSyEPjJ1a_CcaTt1E8A7CxFMZ4yWQC_CMNcQfnPlJ3DP15ISItbsfJKJs2eqf8/s1600/IMG_1786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmIPz8ROwyc0eTnCLQFSWU3MevZEJruixqH_7Tb6YoHRs55FOKLTlvUV40ZU-GWVRxP4JtBZeVqo7ttgSyEPjJ1a_CcaTt1E8A7CxFMZ4yWQC_CMNcQfnPlJ3DP15ISItbsfJKJs2eqf8/s320/IMG_1786.JPG" width="320" /></a></div>
<br />
6. Add pasta and increase heat to medium. Cover and cook until pasta is tender, about 8 minutes. Season to taste with salt and pepper.<br />
<br />
7. Serve in bowls. Drizzle with extra-virgin olive oil and Parmesan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJes7EwsQ6aoGwdBKIIiGqUKmi-aQ5U87eeI-So-BfNQeNDUrbvbMX8EHJBxooMjWPkINSCedrS5E0JrSd_B8r0fulzGCjaAmnqufbQvBv70Zcx-A9kyu9foC3ONeutz_fLxHE4MP-S1o5/s1600/IMG_1796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJes7EwsQ6aoGwdBKIIiGqUKmi-aQ5U87eeI-So-BfNQeNDUrbvbMX8EHJBxooMjWPkINSCedrS5E0JrSd_B8r0fulzGCjaAmnqufbQvBv70Zcx-A9kyu9foC3ONeutz_fLxHE4MP-S1o5/s320/IMG_1796.JPG" width="320" /></a></div>
</div>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-23091266025349213192012-02-22T21:02:00.001-06:002012-02-22T21:02:20.202-06:00Whew!My apologies for not posting in a few weeks. We sorta kinda bought a newspaper. (And hey, I get a cooking column!) We'll be back to our regularly scheduled programming soon.<br />
<br />
P.S. Cooking is much more fun than bookkeeping. Just FYI.angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com2tag:blogger.com,1999:blog-3995376383550296068.post-18671544023093887952012-02-06T21:04:00.000-06:002012-02-06T21:04:34.803-06:00Bakery-Style IcingI have a toddler flashcard app on my awesome Windows Phone 7, and my little man is just slightly obsessed with it. He flips through those flashcards as fast as his little fingers can move, in search of one flashcard in particular: Cupcake.<br />
<br />
This particular picture of a cupcake is heaped with swirly frosting and has a smattering of sprinkles, and Jack thinks this is the most beautiful cupcake ever.<br />
<br />
And then he obsesses about cupcakes, and is shocked to find that we don't regularly keep them in stock around here. We're clearly awful parents.<br />
<br />
While shopping recently, the J-man found some Valentine's cupcake liners AND some sprinkles, so I promised him we'd make really pretty cupcakes. Prettier even than the picture on that flashcard.<br />
<br />
And we did.<br />
<br />
<strong>Bakery-Style Icing</strong><br />
Makes enough icing for about 18 cupcakes<br />
<br />
<em>1 cup shortening (I used butter-flavored)</em><br />
<em>1 1/2 teaspoons vanilla extract (I used clear so I didn't tint my icing)</em><br />
<em>1/2 teaspoon almond extract</em><br />
<em>4 1/2 cups powdered sugar</em><br />
<em>4-5 tablespoons milk or half and half</em><br />
<br />
1. In a large mixing bowl, combine shortening, vanilla extract, and almond extract. Beat with a mixer on medium speed until fluffy, about 30 seconds.<br />
<br />
2. Stir in half the powdered sugar and 2 tablespoons milk or half and half. Beat with a mixer until well combined and fluffy. Stir in remaining powdered sugar and 2-3 tablespoons milk or half and half, until icing has desired consistency.<br />
<br />
3. Use as desired. I used a large star tip to pipe the icing onto the cupcakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBko-rs3Fm1puW3N1MlX_4TtXSWFAnAe7H78D71t2IS2_fWrOFA-lWYleihXfD3R-cxIb5bOVfH3Rluv1aGPXCXt9MET6xFCpqp-qSjCH-uuzBMNDBJZhepqLMetK2apczaWRz4NUkx0j/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBko-rs3Fm1puW3N1MlX_4TtXSWFAnAe7H78D71t2IS2_fWrOFA-lWYleihXfD3R-cxIb5bOVfH3Rluv1aGPXCXt9MET6xFCpqp-qSjCH-uuzBMNDBJZhepqLMetK2apczaWRz4NUkx0j/s320/IMG_2107.JPG" width="320" /></a></div>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com0tag:blogger.com,1999:blog-3995376383550296068.post-63346499533263391082012-02-02T20:51:00.000-06:002012-02-02T20:51:49.288-06:00Low-Fat Lemon Pound CakeMy apologies for the lapse in posts these days. To say there's a lot going on would be an understatement. And when I'm stressed, I take comfort in food. Especially sweet food.<br />
<br />
But hey, at least this one is lower in fat!<br />
<br />
This is a <i>Cook's Country</i> recipe that hits just the right citrusy note without being too overpowering with the lemon. And while it's not quite as moist as its full-fat relation, it's nothing that a small dollop of fat-free Cool Whip can't fix.<br />
<b>Low-Fat Lemon Pound Cake</b><br />
Serves 8-10<br />
<b> </b><br />
<u>For the cake:</u><br />
<i>1 1/2 cups flour</i><br />
<i>1/2 teaspoon baking powder</i><br />
<i>1/4 teaspoon salt</i><br />
<i>1/3 cup light or low-fat sour cream</i><br />
<i>1 1/2 tablespoons grated lemon zest</i><br />
<i>1 1/2 tablespoons freshly squeezed lemon juice</i><br />
<i>1/2 teaspoon vanilla extract</i><br />
<i>1 cup sugar</i><br />
<i>5 tablespoons butter, softened</i><br />
<i>1 tablespoon shortening</i><br />
<i>3 eggs, at room temperature</i><br />
<i><br /></i>
<u>For the glaze:</u><br />
<i>2 tablespoons powdered sugar</i><br />
<i>1 teaspoon lemon juice</i><br />
<br />
1. Unload your dishwasher. This is one of those 5-bowl recipes, and you'll appreciate the head start. <br />
<br />
2. Preheat oven to 300 degrees F, and make sure that the oven rack is positioned in the middle so the cake bakes evenly. Grease and flour an 8 1/2" x 4 1/2" loaf pan.<u> </u><i></i><br />
<i><br /></i>
3. In a small bowl, combine the flour, baking powder, and salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oTJzJ1j6EJdBbeqRjJ25fryonzdv9JNb0CHBSHF2YXPyTJu6UpF94WOSVdMY4PglkRVfeEwc6qOEyRiNDD0NFbZBv9p7oa7iltbUOOFwgVyIgNZJ8DvoX31UbPQnm_72xIIbELHHCIts/s1600/IMG_1690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oTJzJ1j6EJdBbeqRjJ25fryonzdv9JNb0CHBSHF2YXPyTJu6UpF94WOSVdMY4PglkRVfeEwc6qOEyRiNDD0NFbZBv9p7oa7iltbUOOFwgVyIgNZJ8DvoX31UbPQnm_72xIIbELHHCIts/s320/IMG_1690.JPG" width="320" /></a></div>
<br />
4. In another small bowl, whisk together the sour cream, lemon juice, and vanilla.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmL11RP2UwXE-kloKEkBoLVL_Sfw6Fe2vnSG_fX4Rxk6XFT1p9Jp3B5vp1h4XYAJpoeoXNsZlvs4EpVnLYkbv6qySJdbmhw4ZzBZjBl8h81XhCH7dxteLn1HYM_QA2zMiPc80_mArGh0H/s1600/IMG_1691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmL11RP2UwXE-kloKEkBoLVL_Sfw6Fe2vnSG_fX4Rxk6XFT1p9Jp3B5vp1h4XYAJpoeoXNsZlvs4EpVnLYkbv6qySJdbmhw4ZzBZjBl8h81XhCH7dxteLn1HYM_QA2zMiPc80_mArGh0H/s320/IMG_1691.JPG" width="320" /></a></div>
<br />
5. In yet another small bowl, combine the sugar and lemon zest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboZY9drucnKQBBWHfhhGwz51AS9ZlWlIxnvcMDlnoba6cyWCTCqsEheJDlff7n5PTlNsdpRKEbOmyNqQoBOhNZGNjyZ5mz6zPHjZIhaUJMI8Xls-WrdxzoaRG9UfzFa7F_CTDZ7CuSmAj/s1600/IMG_1692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboZY9drucnKQBBWHfhhGwz51AS9ZlWlIxnvcMDlnoba6cyWCTCqsEheJDlff7n5PTlNsdpRKEbOmyNqQoBOhNZGNjyZ5mz6zPHjZIhaUJMI8Xls-WrdxzoaRG9UfzFa7F_CTDZ7CuSmAj/s320/IMG_1692.JPG" width="320" /></a></div>
<br />
6. Using an electric mixer, beat butter, shortening, and the sugar mixture about 2 minutes. Add eggs, one at a time, and mix until combined.<br />
<br />
7. Reduce mixer speed to low, and add one-third of the flour mixture, followed by half the sour cream mixture. Repeat, and then add the last of the flour mixture. Mix on low until smooth, for about 30 seconds.<br />
<br />
8. Pour batter into loaf pan and tap pan against the counter several times.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPekVxsuGOoCjiWeR3NvDQdik-XvNa5b8YjmYwcRVSYBXZnhUXXSGwtt1KjMZ9tLzkXy5RbU7T0NY9S3nS2NG4vyqhyphenhyphen9ddZ_F2Layrr8foj0wY_Ih8MpGWYHEIUpU-5l0bSi2npUkDdE9F/s1600/IMG_1695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPekVxsuGOoCjiWeR3NvDQdik-XvNa5b8YjmYwcRVSYBXZnhUXXSGwtt1KjMZ9tLzkXy5RbU7T0NY9S3nS2NG4vyqhyphenhyphen9ddZ_F2Layrr8foj0wY_Ih8MpGWYHEIUpU-5l0bSi2npUkDdE9F/s320/IMG_1695.JPG" width="320" /></a></div>
<br />
9. Bake until cake is golden brown and a toothpick comes out clean, about 60-70 minutes. Cool cake in pan for 10 minutes, then remove from pack and cool on rack for a few hours.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGJ-UQvSK7_1ogChPjCtJD5OmMSlV-Z-1pvVSUxnorXfCkN8bgD8fINRFtjc60PjGcTIhjK2SFjU8yXTegx92xPBptw3ldy3rd7bgnIa74GDMjDOjDZkmjOAdKpQcOi8SZAKkyVy1YFii/s1600/IMG_1701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGJ-UQvSK7_1ogChPjCtJD5OmMSlV-Z-1pvVSUxnorXfCkN8bgD8fINRFtjc60PjGcTIhjK2SFjU8yXTegx92xPBptw3ldy3rd7bgnIa74GDMjDOjDZkmjOAdKpQcOi8SZAKkyVy1YFii/s320/IMG_1701.JPG" width="320" /></a></div>
<br />
10. When the cake is cool, combine powdered sugar and lemon juice in a bowl until smooth. Pour glaze over cake and let set 10 minutes before serving. (I actually think it tastes better if it's refrigerated before serving.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKz0nBL7quKmzFFINTjGrxhsfgPnANckBxRUEqAulBwGynfZv6o1wI6wmGb8iwBgXUHvVstooq6t8c8GSjudRS4i326JYP33RMKA1eHVq5hPFYFovj1hu2VifFuKjHUcovR0ay3uCaj1MM/s1600/IMG_1703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKz0nBL7quKmzFFINTjGrxhsfgPnANckBxRUEqAulBwGynfZv6o1wI6wmGb8iwBgXUHvVstooq6t8c8GSjudRS4i326JYP33RMKA1eHVq5hPFYFovj1hu2VifFuKjHUcovR0ay3uCaj1MM/s320/IMG_1703.JPG" width="320" /></a></div>
<br />angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-86175088420333460392012-01-20T20:03:00.000-06:002012-01-20T20:03:00.435-06:00Hibachi Chicken and SteakThe hubby and I love eating at Japanese restaurants, and while the hubby always starts off with some spicy sushi, I save my appetite for the hibachi dishes.<br />
<br />
That's pretty easy to do when I don't like sushi. You have now witnessed the full extent of my willpower.<br />
<br />
It seems like it should be something that's pretty easy to make at home, so we decided to give it a try. This came pretty darn close for us, although it still might be missing something. Maybe some sake? Extra oil? Spatulas flipping through the air and volcanic onions? We'll have to give those a shot.
<b> </b><br />
<br />
<b>Hibachi Chicken and Steak</b><br />
Serves 4-6<br />
<br />
For the chicken:<br />
<i>1 pound boneless, skinless chicken, cut it bite-sized pieces </i><br />
<i>Salt and pepper </i><br />
<i>1 tablespoon vegetable or canola oil </i><br />
<i>1 tablespoon soy sauce </i><br />
<i>1 tablespoon butter </i><br />
<i>1-2 tablespoons stir-fry or teriyaki sauce (I used a spicy apricot sauce, sort of like General Tso's) </i><br />
<br />
For the steak:<br />
<i>1 pound sirloin, cut in bite-sized pieces </i><br />
<i>Salt, pepper, and Montreal Steak seasoning </i><br />
<i>1 tablespoon vegetable or canola oil </i><br />
<i>1 tablespoon soy sauce </i><br />
<i>1 tablespoon butter </i><br />
<br />
1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.<br />
<br />
2. Add chicken, and sprinkle with salt and pepper. Cook until chicken is starting to brown on both sides, about 3-4 minutes.<br />
<br />
3. Add 1 tablespoon soy sauce and 1 tablespoon butter. Cook until chicken is cooked through, about 2-4 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo6FIAJWOP85ukWBHAQuOrJISryW6Nocp3rUMRBj0oATMywjgsVP_09LBh_qDxTxx7VkULi7xQB5C_2Zf66yrDoxjvg4dReyOdm2TFVvcFGuemQXY2NkNabd6f5UFLnCD89LBNEE5j-iF/s1600/IMG_1718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo6FIAJWOP85ukWBHAQuOrJISryW6Nocp3rUMRBj0oATMywjgsVP_09LBh_qDxTxx7VkULi7xQB5C_2Zf66yrDoxjvg4dReyOdm2TFVvcFGuemQXY2NkNabd6f5UFLnCD89LBNEE5j-iF/s320/IMG_1718.JPG" width="320" /></a></div>
<br />
4. Add stir-fry or teriyaki sauce and toss chicken to coat.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5Rd3Uh32rmMZeCghjAqfgp0XmsM8FPxwy27m_68CJioFrgw1l3TQLba5XLXrwhgkSjHnwbXJ63bGDA_igpQNOjqo5_iZcCEJs9x9lWhRu9y8ci6kHHNFMCVfMH3W3PI56gZ9qbmau4QU/s1600/IMG_1726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5Rd3Uh32rmMZeCghjAqfgp0XmsM8FPxwy27m_68CJioFrgw1l3TQLba5XLXrwhgkSjHnwbXJ63bGDA_igpQNOjqo5_iZcCEJs9x9lWhRu9y8ci6kHHNFMCVfMH3W3PI56gZ9qbmau4QU/s320/IMG_1726.JPG" width="320" /></a></div>
<br />
5. Meanwhile, heat remaining oil in another skillet or wok over medium-high to high heat. (You can go a little hotter with the sirloin, because you don't have to worry about cooking it all the way through like you do the chicken.)<br />
<br />
6. Add sirloin, and sprinkle with salt, pepper, and steak seasoning. Cook until sirloin starts to brown on all sides.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmx2ofCplRSEWq3-_ZZ55SH5NkiEzZYEz9njJJc1n7AWskbFACvtmXchhtgLFPKGYxr1ZivAyGc3dBhZ7qbS6pMGRvgsOMOA3HnxsaOXdJ7PSDRlaIcsLTZrv4DlCwE4hzdseMDFvNtJ1/s1600/IMG_1721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmx2ofCplRSEWq3-_ZZ55SH5NkiEzZYEz9njJJc1n7AWskbFACvtmXchhtgLFPKGYxr1ZivAyGc3dBhZ7qbS6pMGRvgsOMOA3HnxsaOXdJ7PSDRlaIcsLTZrv4DlCwE4hzdseMDFvNtJ1/s320/IMG_1721.JPG" width="320" /></a></div>
<br />
7. Stir in 1 tablespoon soy sauce and 1 tablespoon butter. If you're feeling adventurous, go ahead and toss in some mushrooms.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZO0IFIJ6aLIeJiFD1dOSP6a164837CMQPX6V3G4IEnQNbWALYpTAx8duHFMeAiCvGcS7SZodtk8PtdpDeCCv6LeNnQd3iry2Z2EgBBji-3otpuIysvWTjI700yfPLJe8f2dx4LaQTHLs/s1600/IMG_1722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZO0IFIJ6aLIeJiFD1dOSP6a164837CMQPX6V3G4IEnQNbWALYpTAx8duHFMeAiCvGcS7SZodtk8PtdpDeCCv6LeNnQd3iry2Z2EgBBji-3otpuIysvWTjI700yfPLJe8f2dx4LaQTHLs/s320/IMG_1722.JPG" width="320" /></a></div>
<br />
8. Cook until sirloin is cooked through to desired doneness.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGx7UtVj36Bp_QyzKqGePEuCW0GnCQg8bnnuR-cWgjEeZxhEe38ZjV98Qg6lf0es-1IrXUsmPys77OwRDzbsXrgCGSXwjA5MqP4dDA-xCMKAEW9Eh2pBDWQKvfVdguVd9xVOAXeA-OpDbS/s1600/IMG_1725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGx7UtVj36Bp_QyzKqGePEuCW0GnCQg8bnnuR-cWgjEeZxhEe38ZjV98Qg6lf0es-1IrXUsmPys77OwRDzbsXrgCGSXwjA5MqP4dDA-xCMKAEW9Eh2pBDWQKvfVdguVd9xVOAXeA-OpDbS/s320/IMG_1725.JPG" width="320" /></a></div>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-2471881777124690552012-01-17T20:44:00.000-06:002012-01-17T20:44:00.383-06:00Broccoli Lo Mein with Chicken or PorkI love Chinese food, and easy access to it is one thing that I really miss since we moved to our itty-bitty community. Along with pizza delivery, grocery stores that are open past 4 p.m. on Sundays, and my sisters-in-law. Not necessarily in that order.<br /><br />I've been cooking a lot more Chinese food at home as a result, although much of it still lacks the restaurant-style appeal. (Am I missing the MSG? Should I let it sit under a heat lamp for a few hours?)<br /><br />I gravitate toward lo meins, especially, because like most toddlers, the little man loves him some noodles. Also, I hate making rice. And macaroni and cheese from a box. And Rice Krispie treats. But we've been through that before.<br /><br />More so than any lo mein recipe I've tried cooking, this adapted one from <span style="font-style:italic;">America's Test Kitchen</span> tastes more restaurant-style. But fresher and healthier. The sauce is light, yet still flavorful.<br /><br />I used pork and broccoli in this version, but I can't wait to try this again with chicken, and maybe swap in some other veggies for some of the broccoli.<br /><br /><span style="font-weight:bold;">Broccoli Lo Mein with Chicken or Pork</span><br />Serves 4-6<br /><br /><span style="font-style:italic;">6 ounces dried linguine<br />2 tablespoons toasted sesame oil<br />3 tablespoons oyster sauce<br />3 tablespoons soy sauce<br />2 teaspoons cornstarch<br />1/2 cup water, divided<br />2 tablespoons vegetable oil, divided<br />1 pound pork loin, cut in 1/4" slices<br />12 ounces broccoli florets<br />4 scallions, chopped<br />2 cloves garlic, minced<br />Crushed red pepper flakes, for sprinkling<br /></span><br />1. Cook linguine according to package directions in salted water, until al dente. Drain and rinse under cold water. Toss with sesame oil.<br /><br />2. Meanwhile, in a small bowl, combine oyster sauce, soy sauce, cornstarch, and 1/4 cup water. Set aside.<br /><br />3. Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high to high heat.<br /><br />4. Turn on your range hood fan and open a few windows. (This is optional, but still recommended.)<br /><br />5. Add half the pork to the wok and stir-fry until golden, about 2-4 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRmQRkmxUqsnuDMD8HwdHbEzTp_PFY2jjzgD1vV2aN6h-nQe3Am29YdmprIOYZKZ5jJ-P1CU6y6SH8ASodG5njxj4nNOtXm4SWVAZ409kjlhcod6oK9DzweI1IPLF1Vp_RS0FDOV4P2zJ/s1600/IMG_1654.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRmQRkmxUqsnuDMD8HwdHbEzTp_PFY2jjzgD1vV2aN6h-nQe3Am29YdmprIOYZKZ5jJ-P1CU6y6SH8ASodG5njxj4nNOtXm4SWVAZ409kjlhcod6oK9DzweI1IPLF1Vp_RS0FDOV4P2zJ/s320/IMG_1654.JPG" alt="" id="BLOGGER_PHOTO_ID_5694725357424872658" border="0" /></a>6. Transfer pork to a plate and repeat with remaining vegetable oil and pork. Again, transfer pork to a plate.<br /><br />7. Add broccoli and remaining 1/4 cup water to wok. Cook, covered, until broccoli is just tender and water has evaporated, about 3 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttwEC2p0n6g3xAbexwMHi0Cd8i9ZbQCbALNXGGU9CGDETHabbSm_hlB2ij-R384zSU-JHvsjYFl0auD8Qx7LFqeBKl8wnPcnJuOJSG0fb9AVOPGmlZ4oYfD67aH2doJ5i5XrflskuHJ65/s1600/IMG_1656.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttwEC2p0n6g3xAbexwMHi0Cd8i9ZbQCbALNXGGU9CGDETHabbSm_hlB2ij-R384zSU-JHvsjYFl0auD8Qx7LFqeBKl8wnPcnJuOJSG0fb9AVOPGmlZ4oYfD67aH2doJ5i5XrflskuHJ65/s320/IMG_1656.JPG" alt="" id="BLOGGER_PHOTO_ID_5694725520753167010" border="0" /></a>8. Add scallions and garlic and cook until fragrant, about 1 minute.<br /><br />9. Return pork to skillet. Add sauce and noodles and toss until well coated. Sprinkle with crushed red pepper flakes, if desired.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayGVBhwT9kGqc3ek7szkkP_Pf8o8G4BdJCxLY17REmEuRVK3PsfpyS6wPt_nz0TbkuNcNtnQMczhP9xT0rXeClMyQgaGfJnqjKLlVP3jardeSV2KUJxdxQf4KdhcGCS_vQOl09iK2fvkW/s1600/IMG_1661.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayGVBhwT9kGqc3ek7szkkP_Pf8o8G4BdJCxLY17REmEuRVK3PsfpyS6wPt_nz0TbkuNcNtnQMczhP9xT0rXeClMyQgaGfJnqjKLlVP3jardeSV2KUJxdxQf4KdhcGCS_vQOl09iK2fvkW/s320/IMG_1661.JPG" alt="" id="BLOGGER_PHOTO_ID_5694725679443362930" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com2tag:blogger.com,1999:blog-3995376383550296068.post-47096228174511876632012-01-14T15:44:00.001-06:002012-01-14T15:44:00.341-06:00Double-Chocolate CookiesJack has developed a taste for Ghirardelli dark chocolate as of late, especially the dark chocolate and caramel squares with sea salt.<br /><br />He clearly has excellent taste for a 2-year-old. Don't even get me started on how he ate all my $18-per-pound <a href="http://www.carolwidmanscandyco.com/">Widman's Chippers</a> over the holidays.<br /><br />So we decided to make some dark chocolate cookies. With extra chocolate, naturally. They were delicious. And so rich that even I could eat only one at a time.<br /><br /><span style="font-weight:bold;">Double-Chocolate Cookies</span><br />Makes about 3 dozen<br /><br /><span style="font-style:italic;">1 11.5-ounce bag bittersweet chocolate chips<br />6 tablespoons (3/4 stick) butter<br />1 cup sugar<br />3 eggs<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />1 cup flour<br />1 12-ounce bag semisweet chocolate chips<br /></span><br />1. Preheat oven to 350 degrees F.<br /><br />2. In a small saucepan, melt together bittersweet chips and butter until smooth. Let cool slightly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uwfAXQVEq_lsCdEIDW5BWLFV_CKZKASu7N0sYCWw_lE-kj6bWk8qzteveiLIs_BDRvqTG8q48DPCUOH3FTIpcCgiD932nETQ_ARpXHUsADsMHRNc8PiizMjubIq7thcJxM1IA7f2ZS0L/s1600/IMG_1642.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uwfAXQVEq_lsCdEIDW5BWLFV_CKZKASu7N0sYCWw_lE-kj6bWk8qzteveiLIs_BDRvqTG8q48DPCUOH3FTIpcCgiD932nETQ_ARpXHUsADsMHRNc8PiizMjubIq7thcJxM1IA7f2ZS0L/s320/IMG_1642.JPG" alt="" id="BLOGGER_PHOTO_ID_5694720146544772866" border="0" /></a>3. In a mixing bowl, combine sugar and eggs. Stir in chocolate mixture. Add baking powder, salt, and flour, and mix until well combined. Stir in semisweet chips.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvjgjK35eE7wO0-QXGUuj59fIWpY6rQQVZqhg2uVDdFYcLnpbrAzw4Rz27JfuerjK4BbumxnX04dH_Cev7btAeCyrEUPuiXPnaNUy0zv2PRxwQl4uclJNcda0zP_XD0uiqNuRUc691at3/s1600/IMG_1645.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvjgjK35eE7wO0-QXGUuj59fIWpY6rQQVZqhg2uVDdFYcLnpbrAzw4Rz27JfuerjK4BbumxnX04dH_Cev7btAeCyrEUPuiXPnaNUy0zv2PRxwQl4uclJNcda0zP_XD0uiqNuRUc691at3/s320/IMG_1645.JPG" alt="" id="BLOGGER_PHOTO_ID_5694720247901977042" border="0" /></a>4. Drop cookies into balls on baking sheets and flatten slightly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1ivqOIypG4nuzWuVLUlR1aisLcqvgdwvurCOpkHViGHMiEC9r1ReMLy401xgQKDA6KxaHvsjGm8-jaJoUtOnlTfLFp01C0P9dOZgUUEwelZgN5h0qCKF_hCVyWPoJZh9Txr6nqM-En0X/s1600/IMG_1647.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1ivqOIypG4nuzWuVLUlR1aisLcqvgdwvurCOpkHViGHMiEC9r1ReMLy401xgQKDA6KxaHvsjGm8-jaJoUtOnlTfLFp01C0P9dOZgUUEwelZgN5h0qCKF_hCVyWPoJZh9Txr6nqM-En0X/s320/IMG_1647.JPG" alt="" id="BLOGGER_PHOTO_ID_5694720345347898562" border="0" /></a>5. Bake about 12-14 minutes, until cookies are shiny on the outside, but still soft on the inside.<br /><br />6. Let sit on baking sheets 2-3 minutes before moving to cooling racks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hUh5PdcfXXnXSzSw7XXLRxlzv0JXkMRvF_LVXsDtKHuhA4ENbdpSZpf5QOMvFcgIyoGvbKiHuEaUs5UOWbt7j6wBor-fRyl0Z83o41iq7XEl5ONf4HEbsYRTNDlhhvOAou3kWgYzZgAX/s1600/IMG_1648.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hUh5PdcfXXnXSzSw7XXLRxlzv0JXkMRvF_LVXsDtKHuhA4ENbdpSZpf5QOMvFcgIyoGvbKiHuEaUs5UOWbt7j6wBor-fRyl0Z83o41iq7XEl5ONf4HEbsYRTNDlhhvOAou3kWgYzZgAX/s320/IMG_1648.JPG" alt="" id="BLOGGER_PHOTO_ID_5694720779852861538" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com2tag:blogger.com,1999:blog-3995376383550296068.post-4614825615630814462012-01-12T20:15:00.001-06:002012-01-12T20:15:00.545-06:00Roasted CauliflowerThis very simple, healthy, not-even-a-recipe recipe is something I made to entice my mother to have supper with us recently.<br /><br />Yes, I have to shamelessly bribe her with vegetables.<br /><br />I'm not a huge fan of steamed cauliflower, but when roasted, it takes on a much sweeter and more complex flavor. Needless to say, Mom loved this. I got to try a few bites, and we loaded some on the little man's plate. But the rest of the cauliflower went to Mom.<br /><br />And when the little man (who eats in sprints) took a quick break from eating and left the room, the cauliflower mysteriously disappeared from his plate before he returned. Hmm ...<br /><br /><span style="font-weight:bold;">Roasted Cauliflower</span><br />Serves 2-3, or my mom<br /><br /><span style="font-style:italic;">1 head cauliflower, cut in florets<br />2 tablespoons olive oil<br />3 cloves garlic, minced or pressed<br />Salt and pepper<br /></span><br />1. Preheat oven to 400 degrees F.<br /><br />2. Toss cauliflower with olive oil and garlic, and place in a baking dish. Sprinkle with salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2DRdExP5_XDSWeM-imGyfh-0EM5Fawnne1YOCTRo8vBr3rs3yEq4cVPLt2X0uU4171BOd6uuciOrJpGs-kM3roCuEoKCSOW__EZY7cEd9JDMjc-2t6Hc8DYKrV1F64R3DlJMOryLRJaN/s1600/IMG_1616.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2DRdExP5_XDSWeM-imGyfh-0EM5Fawnne1YOCTRo8vBr3rs3yEq4cVPLt2X0uU4171BOd6uuciOrJpGs-kM3roCuEoKCSOW__EZY7cEd9JDMjc-2t6Hc8DYKrV1F64R3DlJMOryLRJaN/s320/IMG_1616.JPG" alt="" id="BLOGGER_PHOTO_ID_5694714908874933362" border="0" /></a>3. Cover and bake 15 minutes.<br /><br />4. Remove cover, increase oven temperature to 425 degrees F, and bake another 10-15 minutes until cauliflower starts to crisp up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYu0JbjsU9nRO7tQw75ra75lzO62S1pcyrv7RglZ-0XbLgytNySDPWFvVxSGhyphenhyphenIk9WhiIL2vS_8kOIsHTJCVagl3L7_sgezRGRr1m-5r4ov3TTXCbIlCKUNIB0Hfc_BfBateAifHMOZI3/s1600/IMG_1620.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYu0JbjsU9nRO7tQw75ra75lzO62S1pcyrv7RglZ-0XbLgytNySDPWFvVxSGhyphenhyphenIk9WhiIL2vS_8kOIsHTJCVagl3L7_sgezRGRr1m-5r4ov3TTXCbIlCKUNIB0Hfc_BfBateAifHMOZI3/s320/IMG_1620.JPG" alt="" id="BLOGGER_PHOTO_ID_5694715001579735202" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-66430655803082554022012-01-10T20:45:00.000-06:002012-01-10T20:45:00.816-06:00Beef Noodle SkilletThis is a quick and easy recipe that we threw together after a long afternoon of sledding and snowblowing recently. It's not fancy fare, but it's tasty, filling, economical, and makes a ton of food. (It also reheats pretty well, if you don't cook the bejeezus out of your noodles.)<br /><br />The idea for this recipe came from <span style="font-style: italic;">Everyday</span> magazine, but as usual, I made some changes to suit our tastes and make it cook faster. (I was hungry.)<br /><br /><span style="font-weight:bold;">Beef Noodle Skillet</span><br />Serves 6-8<br /><br /><span style="font-style:italic;">1 tablespoon olive oil<br />1/2 onion, chopped<br />1 pound lean ground beef<br />Salt, pepper, and onion salt<br />4 slices bacon, chopped<br />1 pound red-skinned potatoes, cut in small chunks<br />1 large bell pepper, cut in small slices<br />1 15-ounce can tomato sauce<br />1 cup water<br />12 ounces dried egg noodles (although you might not use them all)<br /></span><br />1. In a large, deep skillet, heat oil over medium-high heat. Add onion and cook until softened, about 3 minutes.<br /><br />2. Add the ground beef, and sprinkle with salt, pepper, and onion salt. Cook until browned, about 5-7 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvd8NtAg0fp9a9d73nYW7oQUAvn13zzXqlz26hL4UaaxCURrobgqR530hRSVjoXojWsuyesm4ahfbLrgXbfkTul0Rcic6w4UALNxrW4Osc3NEQYiDiJfGYZI-kD57TRIcvGAAIFCYZKoE/s1600/IMG_1583.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvd8NtAg0fp9a9d73nYW7oQUAvn13zzXqlz26hL4UaaxCURrobgqR530hRSVjoXojWsuyesm4ahfbLrgXbfkTul0Rcic6w4UALNxrW4Osc3NEQYiDiJfGYZI-kD57TRIcvGAAIFCYZKoE/s320/IMG_1583.JPG" alt="" id="BLOGGER_PHOTO_ID_5694365653727077714" border="0" /></a>Transfer to a plate or bowl.<br /><br />3. In the same skillet, cook the bacon over medium-high heat until crisp, about 5-7 minutes. Drain on a paper towel-lined plate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqkVPk8jn2XTYNFa9lzlK028QJ1-wQ6B32uV5svbZcC7K3EPNmdbSHbA1YemTU0f_jun0W0y_nKLrurN3-khyYQymYFUMzuieKJgvjRc388spa5Q3VhY7ze-LorO_AHMoAVIyVlK911y_/s1600/IMG_1584.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqkVPk8jn2XTYNFa9lzlK028QJ1-wQ6B32uV5svbZcC7K3EPNmdbSHbA1YemTU0f_jun0W0y_nKLrurN3-khyYQymYFUMzuieKJgvjRc388spa5Q3VhY7ze-LorO_AHMoAVIyVlK911y_/s320/IMG_1584.JPG" alt="" id="BLOGGER_PHOTO_ID_5694365810128851058" border="0" /></a>4. Add the potatoes to the pan and stir to coat with the rendered bacon grease.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpJOycZ_sW54fWk8gZyVKf8feNBzHHwOQz-5MNSb8T7jrznpG9zzy5ycgYA-GVY3KHZmIeosUeJxs7JZcLTrytKcrCDOC-aq6-aWJb1BRuZGe4pUyn59cNqUkzesDE5nqrybQDUjg6sw1/s1600/IMG_1585.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpJOycZ_sW54fWk8gZyVKf8feNBzHHwOQz-5MNSb8T7jrznpG9zzy5ycgYA-GVY3KHZmIeosUeJxs7JZcLTrytKcrCDOC-aq6-aWJb1BRuZGe4pUyn59cNqUkzesDE5nqrybQDUjg6sw1/s320/IMG_1585.JPG" alt="" id="BLOGGER_PHOTO_ID_5694365897980582066" border="0" /></a>5. Cover and cook until tender, about 12-15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSxa8Zws9bXEtIoqlDlmNDFyR0qVGxtxFfQ5s7CP3t9a_8GqRxmtwgNAaEA7dr2XVbIVVV3y5rzlAmvRkCN5Y6_-Je0MaS6tMcsFqBR7HllAjm8SuuCFCKXICqoFtHvMul9tJi_K63e4i/s1600/IMG_1586.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSxa8Zws9bXEtIoqlDlmNDFyR0qVGxtxFfQ5s7CP3t9a_8GqRxmtwgNAaEA7dr2XVbIVVV3y5rzlAmvRkCN5Y6_-Je0MaS6tMcsFqBR7HllAjm8SuuCFCKXICqoFtHvMul9tJi_K63e4i/s320/IMG_1586.JPG" alt="" id="BLOGGER_PHOTO_ID_5694366014269431874" border="0" /></a>6. Stir in peppers, hamburger mixture, tomato sauce, and water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XXjMwU2nb1qeYbgzqasaWmzLdoEIM_bLDxR7FSUJCzsZazTqMcgZ01vYGW52S7MoFu0m39ENNolGTIdaCXUoHlKXnWoTmEvJ62IM_ZF37l25EinGQugKgTEsLHz___hX0hoEhHy3YExG/s1600/IMG_1587.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XXjMwU2nb1qeYbgzqasaWmzLdoEIM_bLDxR7FSUJCzsZazTqMcgZ01vYGW52S7MoFu0m39ENNolGTIdaCXUoHlKXnWoTmEvJ62IM_ZF37l25EinGQugKgTEsLHz___hX0hoEhHy3YExG/s320/IMG_1587.JPG" alt="" id="BLOGGER_PHOTO_ID_5694366120767839298" border="0" /></a>7. Cook until potatoes are tender, about 8-10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgWvHBxdsglIF5sZcPkkaMfYVSY_uu1K7LZfPkzIyR23fFPzogLde3kAJMLuwu-NijjVuN9r25W-0hobuHWCCCXwzfDBBdlYcsAmMWrRD2JzT6NoxJTEsotTEArJq6zfASCpMN_O9xGoR/s1600/IMG_1588.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgWvHBxdsglIF5sZcPkkaMfYVSY_uu1K7LZfPkzIyR23fFPzogLde3kAJMLuwu-NijjVuN9r25W-0hobuHWCCCXwzfDBBdlYcsAmMWrRD2JzT6NoxJTEsotTEArJq6zfASCpMN_O9xGoR/s320/IMG_1588.JPG" alt="" id="BLOGGER_PHOTO_ID_5694366285975242626" border="0" /></a>8. Meanwhile, cook noodles in boiling, salted water until tender, about 8-10 minutes. Drain.<br /><br />9. Add the noodles to the skillet, starting with about half to two-thirds, and then adding more as needed. Stir well to combine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5AvyPEovoK-G1enuYRrrizWGMluDhSCqdjDslzLXWunP1XEzm4jEf8UpnkaQYMgZkGhZCCe-2_RsOk56TLMiXjCpimvRb9Gf2FxLYM2PzbNTgwyHz1fP2qYqHd2hW9Ko22IvUGqpmRYd/s1600/IMG_1592.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5AvyPEovoK-G1enuYRrrizWGMluDhSCqdjDslzLXWunP1XEzm4jEf8UpnkaQYMgZkGhZCCe-2_RsOk56TLMiXjCpimvRb9Gf2FxLYM2PzbNTgwyHz1fP2qYqHd2hW9Ko22IvUGqpmRYd/s320/IMG_1592.JPG" alt="" id="BLOGGER_PHOTO_ID_5694366384311266306" border="0" /></a>10. Before serving, season to taste with salt, pepper, and onion salt.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTZKr6iHg2XqTKLKd3rUV-8M6D1aRV8ubOCZSDzwcpdoslgfl8pqdkAIcZj0LUDcBCEKiBaXk6wdyptb4uuhJgejFfIlB_CeCSzOAUHFtEYC6nlaF0LO4_Cu_vpOxhqu82VzXxLfTQH01/s1600/IMG_1596.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTZKr6iHg2XqTKLKd3rUV-8M6D1aRV8ubOCZSDzwcpdoslgfl8pqdkAIcZj0LUDcBCEKiBaXk6wdyptb4uuhJgejFfIlB_CeCSzOAUHFtEYC6nlaF0LO4_Cu_vpOxhqu82VzXxLfTQH01/s320/IMG_1596.JPG" alt="" id="BLOGGER_PHOTO_ID_5694366490062807586" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-89252802016858225012012-01-07T20:46:00.000-06:002012-01-07T20:46:00.406-06:00Triple-Chip Scone MuffinsFunny thing about this recipe. I'd pulled it out of a magazine years ago (yes, it was my own magazine), and it looked yummy. The little man and I liked the picture, so we decided to make them.<br /><br />But the recipe was provided by a margarine company, and as a general rule, we don't keep margarine on hand. And to substitute butter just looked like ... a whole lot of butter for a batch of muffins. So we cut the butter in half. And then we changed a few other things, too. Like the amount of sugar. The amount of milk. The amount of chocolate chips. The baking time. So just a few things.<br /><br />By the time we finished, the only components of the original recipe that remained were the flour and baking powder measurements.<br /><br />But it worked! These aren't my usual jumbo-sized, gooey dessert muffins. In fact, the texture is much more like a scone than a muffin, and also scone-like in that they're not nearly as sweet as muffins usually are. But I think the lack of sweetness in the dough showcase the chocolate well, (although I'm glad we increased the amount of sugar from the original).<br /><br /><span style="font-weight:bold;">Triple-Chip Scone Muffins</span><br />Makes 12 muffins<br /><br /><span style="font-style:italic;">3 cups flour<br />2/3 cup sugar<br />2 tablespoons baking powder<br />1/2 cup (1 stick) cold butter<br />1 1/2 cups 2% milk<br />1/2 cup milk chocolate chips<br />1/2 cup semisweet chocolate chips<br />1/2 cup bittersweet chocolate chips<br /></span><br />1. Preheat oven to 400 degrees F. Line a muffin tin with cupcake liners.<br /><br />Jack chose Superman liners. So we could have a "daddy party." (Superman = Daddy and Cupcake liners = Party? Maybe?)<br /><br />2. Combine flour, sugar, and baking powder in a large bowl. Using a pastry cutter, cut in butter until mixture is crumbly. Stir in milk until just moistened, adding a bit more milk, if necessary.<br /><br />3. Here's where things get a bit more complicated: The chocolate chips.<br /><br />3a. First, pour your chocolate chips onto the counter.<br /><br />3b. Count them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qRr-9E61LNgw-yY8H2aMEAyFY3NDe6VpC7DehiwhjZoUvachTEONpQsXK3f9uKOaAshrylAgLvzx23i5GB2dsa06Yccro4xW1thzfYvjmaCvM-pD-Jw4vOilIFTYjAhOwJaMhujknvPs/s1600/IMG_1598.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qRr-9E61LNgw-yY8H2aMEAyFY3NDe6VpC7DehiwhjZoUvachTEONpQsXK3f9uKOaAshrylAgLvzx23i5GB2dsa06Yccro4xW1thzfYvjmaCvM-pD-Jw4vOilIFTYjAhOwJaMhujknvPs/s320/IMG_1598.JPG" alt="" id="BLOGGER_PHOTO_ID_5693608080429013378" border="0" /></a>3c. Sniff them for freshness. Maybe lick a few, for good measure.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4-r6WeeuCgksfem-WrUYbRYCp0r13rVcirj-lRddp615BXupoEXcu2j8NDmKGqF6jTMhWO2zxKC3_ctgcpbdcqQzkdQWkGcmpfFlK6uQFGXLN75j2KUETyuNs3llA-UCPZPyTC8t_eiM/s1600/IMG_1600.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4-r6WeeuCgksfem-WrUYbRYCp0r13rVcirj-lRddp615BXupoEXcu2j8NDmKGqF6jTMhWO2zxKC3_ctgcpbdcqQzkdQWkGcmpfFlK6uQFGXLN75j2KUETyuNs3llA-UCPZPyTC8t_eiM/s320/IMG_1600.JPG" alt="" id="BLOGGER_PHOTO_ID_5693608421201891826" border="0" /></a>3d. Form them into a picture. This was Santa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcV89M3ahgXfE600VwrHoL4aSxfhKsfHdWZnDoJL_silO31iYnEkjw3XNXelx8P0k-ezVvrw2w7oevAuNFb8S4_uR9eavTM2f4e0NUYWTlpt8TcEwk4oIXslfYwAqr8xGJE8TZ7dn4WNG/s1600/IMG_1601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcV89M3ahgXfE600VwrHoL4aSxfhKsfHdWZnDoJL_silO31iYnEkjw3XNXelx8P0k-ezVvrw2w7oevAuNFb8S4_uR9eavTM2f4e0NUYWTlpt8TcEwk4oIXslfYwAqr8xGJE8TZ7dn4WNG/s320/IMG_1601.JPG" alt="" id="BLOGGER_PHOTO_ID_5693608546604449570" border="0" /></a>3e. Heap your chocolate chips into a measuring cup. Jack likes to round up when it comes to chocolate chips. You know, for good measure. (Ba-dum.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-fjjjknltzth1np6lf8E_xXaRa2URY_oWgwhex0cgB7fI7S8FfyDndi8plc5CBaNOYlIddJBJXE5d6y2C7HX9m5gXdlUSdBJMokTpFfpkKh8tb49KHpig-ORSmtUjNrOOjioVPmryOiI/s1600/IMG_1605.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-fjjjknltzth1np6lf8E_xXaRa2URY_oWgwhex0cgB7fI7S8FfyDndi8plc5CBaNOYlIddJBJXE5d6y2C7HX9m5gXdlUSdBJMokTpFfpkKh8tb49KHpig-ORSmtUjNrOOjioVPmryOiI/s320/IMG_1605.JPG" alt="" id="BLOGGER_PHOTO_ID_5693608648070059234" border="0" /></a>4. Fold chocolate chips into batter.<br /><br />5. Spoon mixture evenly into muffin cups.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUa3V5UGSbK2DQcvR1rd7RcOGn7igz3kIoHlC1We7AzB4bhnNLcGmUfBfk-ZXafh5xa42nK7LGrv0FNetyGGYpYr0sHbQN7b9ce4zB6NBgV0Tnj8y18MjbWrobNmuvOYdeU13LEmM6Wb4/s1600/IMG_1606.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUa3V5UGSbK2DQcvR1rd7RcOGn7igz3kIoHlC1We7AzB4bhnNLcGmUfBfk-ZXafh5xa42nK7LGrv0FNetyGGYpYr0sHbQN7b9ce4zB6NBgV0Tnj8y18MjbWrobNmuvOYdeU13LEmM6Wb4/s320/IMG_1606.JPG" alt="" id="BLOGGER_PHOTO_ID_5693608808979051234" border="0" /></a>6. Bake 18-20 minutes, or until brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr_pV7DmEs61dSxm_YfjNVza2HX2eifACeS3b5NSX2zZ6rFa5hagruYa2jjRtSAeMRnoYZ6yNLBzJRwRgMgH6_XvTuNADases0InhCKXEaabxug99BvyOWJJbKE7LLH3pumFd3fchYKXs/s1600/IMG_1609.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr_pV7DmEs61dSxm_YfjNVza2HX2eifACeS3b5NSX2zZ6rFa5hagruYa2jjRtSAeMRnoYZ6yNLBzJRwRgMgH6_XvTuNADases0InhCKXEaabxug99BvyOWJJbKE7LLH3pumFd3fchYKXs/s320/IMG_1609.JPG" alt="" id="BLOGGER_PHOTO_ID_5693608901034286082" border="0" /></a>Serving suggestion: Serve in Superman liners with a cup of coffee in your favorite JLA mug.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0lAWSv8suikG1LFy5jjSzkwpXCQxyC06sP1teSzUT6fFJW-EotgiWYgbJQmkLFJ99vS7bj15Ez20lmq2u_ipHnxX_rFOUKkAFXUn8k3v1n_8Gt80WShWA7CKYJsgCU4WiMlppL6gumAu/s1600/IMG_1610.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0lAWSv8suikG1LFy5jjSzkwpXCQxyC06sP1teSzUT6fFJW-EotgiWYgbJQmkLFJ99vS7bj15Ez20lmq2u_ipHnxX_rFOUKkAFXUn8k3v1n_8Gt80WShWA7CKYJsgCU4WiMlppL6gumAu/s320/IMG_1610.JPG" alt="" id="BLOGGER_PHOTO_ID_5693609004633912178" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com2tag:blogger.com,1999:blog-3995376383550296068.post-66314650448246283142012-01-05T20:02:00.000-06:002012-01-05T20:02:00.887-06:00Linguine with Shrimp and ScallopsWe stayed with my mother-in-law recently, and the hubby likes to make sure that we make plenty of yummy food for her in exchange for taking over her house while we're there.<br /><br />Also, I usually eat most of the contents of her candy bowl. There, I admitted it.<br /><br />This is a modified version of a Rachael Ray recipe, which we made because my mother-in-law loves seafood (especially scallops). This dish is sort of like the shrimp scampi that I make for the hubby, but with more lemon and less heat.<br /><br /><span style="font-weight:bold;">Linguine with Shrimp and Scallops</span><br />Serves 2-3<br /><br /><span style="font-style:italic;">8 ounces linguine<br />1/2 pound shrimp, peeled, deveined, and patted dry<br />1/2 pound sea scallops, muscle removed, and patted dry<br />1/2 tablespoon Old Bay seasoning<br />1 lemon<br />1/2 stick butter<br />3 cloves garlic, minced<br />1/2 teaspoon crushed red pepper flakes<br />1/2 cup finely chopped fresh flat-leaf parsley<br />1 tablespoon olive oil<br />1/4 cup white wine<br /><br /></span>1. Cook pasta in salted water according to package directions, and reserve 1/2 cup pasta water before draining.<br /><br />2. Meanwhile, toss shrimp and scallops with Old Bay seasoning and half a lemon, cut in slices. Set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpG3hQh58oDryRES5R2TkTX2mIJsSeI8018C7J_56H1lGPGIbBiC7dkIwbmUpgnh7kJskPu4BQnSMaJHhCE0w_kxexPEHrQVd1SBaJiqjitaEHdRfquyBMqUxBTJ6xSOvHrmkT2G-Vn3ba/s1600/IMG_1072.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpG3hQh58oDryRES5R2TkTX2mIJsSeI8018C7J_56H1lGPGIbBiC7dkIwbmUpgnh7kJskPu4BQnSMaJHhCE0w_kxexPEHrQVd1SBaJiqjitaEHdRfquyBMqUxBTJ6xSOvHrmkT2G-Vn3ba/s320/IMG_1072.JPG" alt="" id="BLOGGER_PHOTO_ID_5690651897289130946" border="0" /></a>3. Melt butter over low heat and stir in garlic and crushed red pepper flakes. Let bubble gently for 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu7_LWB1IV9BkFSdTm6U1IAi5BPOgAm8yzvXDeQLL656OpzyJo-QytPFAiFdeH-bU3bHUsUplBMwnoa_IoC4rIkR8QgqNNOVM2LMEG5s9SlVSH0yeNHu40D0PTh7y6GnvqwAWcR4eSchT/s1600/IMG_1075.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu7_LWB1IV9BkFSdTm6U1IAi5BPOgAm8yzvXDeQLL656OpzyJo-QytPFAiFdeH-bU3bHUsUplBMwnoa_IoC4rIkR8QgqNNOVM2LMEG5s9SlVSH0yeNHu40D0PTh7y6GnvqwAWcR4eSchT/s320/IMG_1075.JPG" alt="" id="BLOGGER_PHOTO_ID_5690652021489503410" border="0" /></a>4. Heat oil in a large skillet over medium-high heat. Add shrimp, scallops, and sliced lemon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVXt1n7qnf3RrpAMFBEx6qGoF4PowXJOLm51Sc72Jbprdmls1xu4WLMFnyZmKA76Vg3O-vwqQSbMRviT2KwZecyL36NRcU19hf6MguZiU-YT7jAME1jBXaDuQURctgbPv9pGMY4ueg-s2/s1600/IMG_1084.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVXt1n7qnf3RrpAMFBEx6qGoF4PowXJOLm51Sc72Jbprdmls1xu4WLMFnyZmKA76Vg3O-vwqQSbMRviT2KwZecyL36NRcU19hf6MguZiU-YT7jAME1jBXaDuQURctgbPv9pGMY4ueg-s2/s320/IMG_1084.JPG" alt="" id="BLOGGER_PHOTO_ID_5690652109057320098" border="0" /></a>5. Cook 5-6 minutes, turning once, until seafood is opaque and are cooked through. Add wine and the juice of the remaining half of lemon to deglaze the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBeiUFPtX2rvUNylTZPpmR33s52WfVeDcmD95PZ2W0lLskz19WiASs5dqnACRwZLkfBDKZPcdeC0hEEQHJm23MqfgUjvzJz6bjr4dDQDN5mpdEOfFl5c8ATYC-7HFFMZqJrLtRGSmedX5/s1600/IMG_1090.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBeiUFPtX2rvUNylTZPpmR33s52WfVeDcmD95PZ2W0lLskz19WiASs5dqnACRwZLkfBDKZPcdeC0hEEQHJm23MqfgUjvzJz6bjr4dDQDN5mpdEOfFl5c8ATYC-7HFFMZqJrLtRGSmedX5/s320/IMG_1090.JPG" alt="" id="BLOGGER_PHOTO_ID_5690652191145768722" border="0" /></a>6. Transfer mixture to a bowl.<br /><br />7. Stir parsley into garlic butter. Add to seafood mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xtAFYZsDMy-Hrh8bRL2YRegw-8YXo6Ji-9TuQFEi9k5ZfI_EwRQgkSHfFPDOwYnKnxR6Ag3cc6M0oPOn_pKcgfih6u6adV0YoGNvd254c25UB-aUG1Ql73lEQ-Yd80_0NAGiR-MNwcIM/s1600/IMG_1101.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xtAFYZsDMy-Hrh8bRL2YRegw-8YXo6Ji-9TuQFEi9k5ZfI_EwRQgkSHfFPDOwYnKnxR6Ag3cc6M0oPOn_pKcgfih6u6adV0YoGNvd254c25UB-aUG1Ql73lEQ-Yd80_0NAGiR-MNwcIM/s320/IMG_1101.JPG" alt="" id="BLOGGER_PHOTO_ID_5690652289398085026" border="0" /></a>8. Stir in pasta and the reserved pasta water and toss gently. Let pasta sit for a few minutes until liquid is absorbed by pasta. Add salt and pepper to taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2Sv6nvB-y3JvzdRp5Vl0quA8hbt2NEOY5rWkried-FB_OFhGJGU2V56Y5epkvqXe6x_SJ0Wb8B9Ai_dA_tJs6bGZtGou63HnyctTic50Rpli0z8Ouy6Odp8JFGslX7aTiU6MeDhyjhEO/s1600/IMG_1129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2Sv6nvB-y3JvzdRp5Vl0quA8hbt2NEOY5rWkried-FB_OFhGJGU2V56Y5epkvqXe6x_SJ0Wb8B9Ai_dA_tJs6bGZtGou63HnyctTic50Rpli0z8Ouy6Odp8JFGslX7aTiU6MeDhyjhEO/s320/IMG_1129.JPG" alt="" id="BLOGGER_PHOTO_ID_5690652375347720706" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com0tag:blogger.com,1999:blog-3995376383550296068.post-24483780994229853412012-01-03T20:32:00.002-06:002012-01-03T20:32:01.712-06:00Sweet and Spicy MeatballsBut first up, a few notes!<br /><ul><li>I received the Liebster Blog award from <a href="http://www.thedailysmash101.blogspot.com/2011/12/my-first-blog-award.html">The Daily Smash</a>, and am very touched and honored. Check out her blog for some incredibly yummy-looking recipes, which have that "I'd actually make that!" appeal. Thanks again! (And I'll have to pass this on, yet, too.)<br /></li><br /><li>My peanut butter cup shortbread was recently featured on the <a href="http://bizzybakesb.blogspot.com/2011/12/bizzy-explorer-searches-for-peanut.html">Bizzy Bakes</a> blog. (Say THAT five times fast.) This, too, is quite the honor -- thank you! Although I keep skipping past my recipe to stare at the cheesecake recipe beneath it. Damn you, New Year's diet!</li></ul>And now, back to our regularly scheduled programming.<br /><br />I was looking to make some appetizer meatballs recently, and I decided to try this recipe, which was from <span style="font-style:italic;">Everyday with Rachael Ray</span> magazine.<br /><br />Now, I liked the glaze. A lot. It definitely has some kick, even when using the lower amount of Tabasco, but it does mellow after it's on the meatballs.<br /><br />However, the accompanying recipe for meatballs was the weirdest meat mixture I've ever had the displeasure of working with. In addition to three eggs, it also called for 3/4 a cup of broth, which I thought was strange. But hey, we'd try it. The meatballs were so moist that they were nearly impossible to shape or cook. As my friend Sally would say, those meatballs were a pile.<br /><br />Moral of the story? Use your own favorite meatball recipe, and toss them with the glaze. From now on, I'll use the meatball recipe from my <a href="http://angelinkitchen.blogspot.com/2011/10/meatballs-in-tomato-sauce.html">Meatballs in Tomato Sauce</a>.<br /><br /><span style="font-weight:bold;">Sweet and Spicy Meatballs</span><br />Makes about 4 dozen<br /><br /><span style="font-style:italic;">2 pounds ground beef, preferably 85% lean<br />1/2 cup Italian-seasoned breadcrumbs<br />1/4 cup grated Parmesan cheese<br />2 eggs<br />Salt, pepper, onion salt, and garlic salt<br />3 tablespoons olive oil (or more, as needed)<br />1/2 cup chili sauce<br />1/2 cup peach preserves<br />1/2-1 tablespoon Tabasco sauce<br /></span><br />1. Add the ground beef, breadcrumbs, cheese, and eggs to a bowl. Sprinkle with salt, pepper, onion salt, and garlic salt. Combine mixture thoroughly and form into uniformly sized meatballs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmCVq3AMKeGheHItCeCSLHBBi8yY5Cu0aiQlDf1LyXKiO_jExk-wBkkCORPxAZDmUnf51gOHlgJ_SiwJxdWZp61iTAtgQz5JG92LhsVI0j_r7iUlkvRcwh8kkRLG72LR6WUSt96qMa-Tx/s1600/IMG_1333.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmCVq3AMKeGheHItCeCSLHBBi8yY5Cu0aiQlDf1LyXKiO_jExk-wBkkCORPxAZDmUnf51gOHlgJ_SiwJxdWZp61iTAtgQz5JG92LhsVI0j_r7iUlkvRcwh8kkRLG72LR6WUSt96qMa-Tx/s320/IMG_1333.JPG" alt="" id="BLOGGER_PHOTO_ID_5690645556776170594" border="0" /></a>2. Heat 1 tablespoon oil in pan over medium to medium-high heat. Cook one-third of the meatballs until browned and cooked through. Drain on paper towels. Repeat with remaining oil and meatballs.<br /><br />3. In a blender, combine chili sauce, peach preserves, and Tabasco. Blend until smooth.<br /><br />4. Heat sauce mixture in microwave or on the stovetop until hot. Toss with cooked meatballs, and serve immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2xGmrF9vElbxVysOSrpg8lQveUx8axsqhF5r9n-cTBuCUdHRsFTQbKcm72zCTqW1aFQz-2rVKPGgzHdD3rrdcLA2HPaH87wyJ4Cu5wjZziwSOyOMkjD_YLpIM8vVMR4JcCTa9LqOVo6a/s1600/IMG_1345.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2xGmrF9vElbxVysOSrpg8lQveUx8axsqhF5r9n-cTBuCUdHRsFTQbKcm72zCTqW1aFQz-2rVKPGgzHdD3rrdcLA2HPaH87wyJ4Cu5wjZziwSOyOMkjD_YLpIM8vVMR4JcCTa9LqOVo6a/s320/IMG_1345.JPG" alt="" id="BLOGGER_PHOTO_ID_5690645695804895730" border="0" /></a>P.S. These looked saucier in person. Promise.angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-66185934994533002912012-01-01T15:32:00.000-06:002012-01-01T15:32:00.045-06:00Brined Turkey BreastBrining a turkey has long been on my bucket list, and what better way to ring in the New Year and all its resolutions than by tackling something I've always wanted to try?<br /><br />Okay, so I actually made this on Christmas Eve. Anyway, I haven't yet tried brining a turkey -- or even eating a brined turkey -- because there really hasn't been much of an opportunity for it. We've only hosted the holidays a few times. We typically need drippings for gravy. You don't want to try it and accidentally screw up the sole main course.<br /><br />This is a Betty Crocker recipe, and I decided to try with a turkey breast. It's a good introduction to brining because it fits in the fridge and is just easier to handle. Plus, my dad was already planning to bring a ham, so there wasn't a lot at stake. If the turkey was awful, we surely wouldn't starve.<br /><br />One problem I had was finding a turkey breast that wasn't packed in some sort of salt solution. We don't have access to a lot of fresh turkeys in these parts, so I ended up going with the salt-soaked variety. That made the outside pieces of the meat a bit saltier than I'm used to, but not terribly so. Overall, the turkey was incredibly juicy and was infused with great flavor, even if the skin didn't brown and crisp as much as I'd have preferred.<br /><br />I wasn't positive if the end result was worth the extra effort, but my mother said it was amazing. She even took home leftovers. And Mom knows best.<br /><br /><span style="font-weight:bold;">Brined Turkey Breast</span><br />Makes 8-12 servings<br /><br /><span style="font-style:italic;">9 cups hot water, plus more to cover turkey breast, if needed<br />3/4 cup salt<br />1/2 cup sugar<br />1 4- to 6-pound bone-in turkey breast, thawed, if frozen<br />1 onion, cut in eight wedges<br />2 sprigs fresh rosemary<br />4 sprigs fresh thyme<br />3 dried bay leaves<br />Salt and pepper<br />6 tablespoons butter, melted<br />1/4 cup dry white wine<br /><br /></span>1. The day before, mix water, salt, and sugar in a large container or stockpot. Stir until sugar and salt are dissolved. Add turkey. Cover and refrigerate 12-24 hours.<br /><br />2. Preheat oven to 325 degrees F.<br /><br />3. Remove turkey from brine. Rinse it thoroughly and pat it dry before placing in roasting pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MXZXk6T0wMJeD9A-sf9EYYuxkP8Tfh00jYK5Z1H3mxdx-zFmnFBVz4Je9bQr01ZIMP7zqaEJZCRqWnkCK1MI_JTdeuyVka_8x_qmMgzg1iBePZtu4sYciCXRxLdjL7yp6ihj1t_IniVc/s1600/IMG_1322.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MXZXk6T0wMJeD9A-sf9EYYuxkP8Tfh00jYK5Z1H3mxdx-zFmnFBVz4Je9bQr01ZIMP7zqaEJZCRqWnkCK1MI_JTdeuyVka_8x_qmMgzg1iBePZtu4sYciCXRxLdjL7yp6ihj1t_IniVc/s320/IMG_1322.JPG" alt="" id="BLOGGER_PHOTO_ID_5690647781116564274" border="0" /></a>4. Fill cavity with onion, rosemary, thyme, and bay leaf. If necessary, tie some string around it to keep everything together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxpyEBJqPiUDv0_CybttCd9pGUtHLFUmmeukDWWTlUYtKfh0X1lcz4b51EwjRk9Nte-H_MABa6dD4oWONU615rf8wTNW-7w6oN8Bj9NHZTWTWngVSGSZu0A_87dIS472UH8wMk8IYzYWw/s1600/IMG_1325.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxpyEBJqPiUDv0_CybttCd9pGUtHLFUmmeukDWWTlUYtKfh0X1lcz4b51EwjRk9Nte-H_MABa6dD4oWONU615rf8wTNW-7w6oN8Bj9NHZTWTWngVSGSZu0A_87dIS472UH8wMk8IYzYWw/s320/IMG_1325.JPG" alt="" id="BLOGGER_PHOTO_ID_5690647869627798930" border="0" /></a>5. Place turkey breast side up and sprinkle with salt and pepper.<br /><br />6. Combine butter and wine. Soak a 16" square piece of cheesecloth in the butter mixture and drape over the turkey.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7MiOkwIujZ9a0YmpK0ANQO1MeG2jE6UauZO23Cd37L_49v3h1pVLldVBkgRB8jBADoWSr1Acn9r43l9qQ2PEAXzN3VcnI7lduYB-OoSCh-Y36EX3X1J7gfSYPl-nlm0bxn_e9Q0JJ3rf/s1600/IMG_1328.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7MiOkwIujZ9a0YmpK0ANQO1MeG2jE6UauZO23Cd37L_49v3h1pVLldVBkgRB8jBADoWSr1Acn9r43l9qQ2PEAXzN3VcnI7lduYB-OoSCh-Y36EX3X1J7gfSYPl-nlm0bxn_e9Q0JJ3rf/s320/IMG_1328.JPG" alt="" id="BLOGGER_PHOTO_ID_5690647958760009314" border="0" /></a>7. Bake 90 minutes.<br /><br />8. Remove cheesecloth from turkey. Remove onion and herbs, but leave them in the pan. Bake 30-60 minutes longer, or until a meat thermometer registers 170 degrees F in the thickest part of the turkey.<br /><br />9. Let rest before carving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXbcJauBxBnZtRMzXHFKjw4r0anVxJR1D47IlJf3MMNxEkQP92NVJDW3FhNAQKplE3cvY_ep7fz5otVOiR9pabkNZkFl6NU9zCjjsJTrSg_8GYJ7tweMAN6dSE41zya4kiScjmc2H3eAh/s1600/IMG_1339.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXbcJauBxBnZtRMzXHFKjw4r0anVxJR1D47IlJf3MMNxEkQP92NVJDW3FhNAQKplE3cvY_ep7fz5otVOiR9pabkNZkFl6NU9zCjjsJTrSg_8GYJ7tweMAN6dSE41zya4kiScjmc2H3eAh/s320/IMG_1339.JPG" alt="" id="BLOGGER_PHOTO_ID_5690648050213378226" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-70714008971618408772011-12-30T20:02:00.000-06:002011-12-30T20:02:00.647-06:00Cheesy Olive BreadBelated happy holidays, from Angel in the Kitchen, the hubby, and the little man!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHHiEpVYya3-F8968K-JShXR7m93eeXR-jHYrRHctJyqUih5iNy0q8vOk-QKyydiafu_gACtq4K63VKQ69iAJO6mFrXnA91vn9MMbLA8ibZS-wROMptUbACBiCnHrJApdujgeXUBrItMJ/s1600/IMG9954.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHHiEpVYya3-F8968K-JShXR7m93eeXR-jHYrRHctJyqUih5iNy0q8vOk-QKyydiafu_gACtq4K63VKQ69iAJO6mFrXnA91vn9MMbLA8ibZS-wROMptUbACBiCnHrJApdujgeXUBrItMJ/s320/IMG9954.jpg" alt="" id="BLOGGER_PHOTO_ID_5691006795759430722" border="0" /></a>I hope you can tell who's who in this pic.<br /><br />We've been busy, to say the least. But we had a wonderful Christmas, and it was so much fun now that Jack is getting old enough to understand more. Jack loves Santa. Jack loves carols. Jack loves Christmas cookies. And Jack loves opening presents.<br /><br />We're all in withdrawal now.<br /><br />But back to the food! I'm always on the lookout for easy bread recipes to go with soups and such, and I've been eying this <span style="font-style:italic;">Taste of Home</span> recipe for the hubby. He loves mayo-based cheese breads, and this one looked especially ooey and gooey.<br /><br />I don't care for mayo, and the spread was a bit too strong for me from that standpoint. But the hubby is a mayo fan, and he really enjoyed it.<br /><br />Note that this makes a ton of bread, and it's pretty rich. And this is only half the recipe. I did leave off the onions and mushrooms, as per the hubby's wishes, but if I were a mayo and cheese spread kind of person, I think I'd prefer them on.<br /><br /><span style="font-weight:bold;">Cheesy Olive Bread</span><br />Serves 8-12<br /><br /><span style="font-style:italic;">2 cups shredded mozzarella cheese<br />1/2 cup butter, softened<br />1/2 cup mayonnaise<br />4 scallions, thinly sliced<br />4 ounces canned mushrooms, drained and chopped<br />1 4.5-ounce can chopped olives<br />1/2 loaf (1/2 pound) unsliced French bread, halved lengthwise<br /></span><br />1. Preheat oven to 350 degrees F. Line a baking sheet with foil.<br /><br />2. Combine cheese, butter, mayonnaise, scallions, mushrooms, and olives in a medium bowl. Spread on bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLp-IhtPyTyGmoAemf6e28Y03vQjwHQoWA_ilFiUVWTCwTrnaBhjBlJUdjRWGa8j7kLGxGXyHbKUor7snisvm2VS_zWGJKMThux53On_k1N2luo3V6y19wb9-gVtQKaL7aEZwTg3UMpm3/s1600/IMG_1063.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLp-IhtPyTyGmoAemf6e28Y03vQjwHQoWA_ilFiUVWTCwTrnaBhjBlJUdjRWGa8j7kLGxGXyHbKUor7snisvm2VS_zWGJKMThux53On_k1N2luo3V6y19wb9-gVtQKaL7aEZwTg3UMpm3/s320/IMG_1063.JPG" alt="" id="BLOGGER_PHOTO_ID_5690643242486879058" border="0" /></a>I actually had help with this part. Meet Kitty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmt-t3nV3XO7IoH1RItsimeLNGcrxjjbrNoHQYbpkgP8pCYHDri26mcy99HSvnKVXmci5CsByguJgx4DyKzX4tOCRmNSPB3unuahCbdVBGSFE5rolMpE9EoID5cnQWieyonnPvNCDxm0TB/s1600/IMG_1060.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 314px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmt-t3nV3XO7IoH1RItsimeLNGcrxjjbrNoHQYbpkgP8pCYHDri26mcy99HSvnKVXmci5CsByguJgx4DyKzX4tOCRmNSPB3unuahCbdVBGSFE5rolMpE9EoID5cnQWieyonnPvNCDxm0TB/s320/IMG_1060.JPG" alt="" id="BLOGGER_PHOTO_ID_5690643330269523154" border="0" /></a>Kitty keeps Jack company while he's sleeping. Jack also sleeps with a second kitty, aptly named Other Kitty. Other Kitty did not join us in the kitchen this evening.<br /><br />3. Bake 15-20 minutes, or until cheese is melted. (Pop it under the broiler if it needs some help.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrAE4yDqPF7Skr1nh8EpNlyktdTHj07BXlrx_hi9mV83Vthe357MMHsxOUryuF2d-IYbF1irUIL1-5Qf0n-H3NakQzsC0ZHLRLQqOQJSF1jiNIqMQTH8o7yAr6E7g-4p2wWx96yrl-8p7/s1600/IMG_1066.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrAE4yDqPF7Skr1nh8EpNlyktdTHj07BXlrx_hi9mV83Vthe357MMHsxOUryuF2d-IYbF1irUIL1-5Qf0n-H3NakQzsC0ZHLRLQqOQJSF1jiNIqMQTH8o7yAr6E7g-4p2wWx96yrl-8p7/s320/IMG_1066.JPG" alt="" id="BLOGGER_PHOTO_ID_5690643581155254162" border="0" /></a>4. Cut into slices to serve.angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com2tag:blogger.com,1999:blog-3995376383550296068.post-73519847351495269292011-12-28T16:36:00.001-06:002011-12-28T16:36:00.670-06:00Baked Chicken DrumsticksThis is a very quick, extremely economical, and tasty dish that the hubby really enjoys. I don't eat a lot of chicken drumsticks (I'm a white meat gal), so I had a reverse case of sticker shock when I picked them up at the supermarket. They're unbelievably cheap.<br /><br />The hubby loves chicken legs, and we thought the little man might enjoy these, too, because he likes food on sticks. And this is food on a built-in stick.<br /><br />This recipe came from one of those packets that you sometimes get in the mail where they give you a few free recipe cards and try to get you to pay exorbitant sums of money for the remaining recipe cards. (I fell for this once.) But I still sort through the freebies for something that catches my eye, as this one did.<br /><br /><span style="font-weight:bold;">Baked Chicken Drumsticks</span><br />Makes 12 drumsticks<br /><br /><span style="font-style:italic;">1/4 cup vegetable oil<br />1/2 cup Bisquick baking mix<br />1 tablespoon paprika (I used smoked paprika)<br />2 teaspoons Creole seasoning<br />1 teaspoon seasoned salt<br />1/2 teaspoon garlic powder<br />1/4 teaspoon Italian seasoning, crushed<br />1/8 teaspoon black pepper<br />12 chicken drumsticks<br /></span><br />1. Preheat oven to 450 degrees. Pour vegetable oil over the bottom of a rimmed baking sheet (preferably 15 inches by 10 inches) and heat in the preheated oven for 5 minutes.<br /><br />2. Meanwhile, combine Bisquick, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning, and black pepper in a resealable bag or a paper bag.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsX0RCgfD4Z_I5-n8mtXjevEktg0LUEaRzI0DxFVAQvbfNy3uLtu1YPaXHxwQLJ5Ipi-13mslmOsWtdrOXjUqBQ0x9gAWRumIIisi4P7SlviYKxBzXKr4xuUWojaxpR0eWET7NseEDSBml/s1600/IMG_1000.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsX0RCgfD4Z_I5-n8mtXjevEktg0LUEaRzI0DxFVAQvbfNy3uLtu1YPaXHxwQLJ5Ipi-13mslmOsWtdrOXjUqBQ0x9gAWRumIIisi4P7SlviYKxBzXKr4xuUWojaxpR0eWET7NseEDSBml/s320/IMG_1000.JPG" alt="" id="BLOGGER_PHOTO_ID_5686860943803363586" border="0" /></a>3. Remove pan from oven.<br /><br />4. Add drumsticks to bag, a few at a time, and shake to coat. Arrange on the hot baking pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uUpuG1jcTKHytPYirbYfh3f2ec-tNovozDrmbyEs_FB2oKyhXFSdVBtjnCxd3ielRHChVqkIX1apNEj7PsT4L94k1KtnSsUUdL9ihgtv-j4aS4r-gc7RvOZgetG3_ywlEuklfNyb1Fzx/s1600/IMG_1001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uUpuG1jcTKHytPYirbYfh3f2ec-tNovozDrmbyEs_FB2oKyhXFSdVBtjnCxd3ielRHChVqkIX1apNEj7PsT4L94k1KtnSsUUdL9ihgtv-j4aS4r-gc7RvOZgetG3_ywlEuklfNyb1Fzx/s320/IMG_1001.JPG" alt="" id="BLOGGER_PHOTO_ID_5686861028887186386" border="0" /></a>I learned this trick a few months ago. Heating the oil beforehand helps start crisping up the bottom of the chicken immediately.<br /><br />5. Baking chicken, turning once, until cooked through, about 30-35 minutes. Serve immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayrar4DKHZFZ47vn-mhKq8QqrzxmxIzpRA4CbtSVvSLavyx9czigR-M73V_EAyFq_WN8u6c4jl_PgV8MYi92UfOpStaF9LQMhYkerD5etbCBxUBb-JA1zf3ufvyQKWAjJcq3wJqvezBvs/s1600/IMG_1015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayrar4DKHZFZ47vn-mhKq8QqrzxmxIzpRA4CbtSVvSLavyx9czigR-M73V_EAyFq_WN8u6c4jl_PgV8MYi92UfOpStaF9LQMhYkerD5etbCBxUBb-JA1zf3ufvyQKWAjJcq3wJqvezBvs/s320/IMG_1015.JPG" alt="" id="BLOGGER_PHOTO_ID_5686861111439986146" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com0tag:blogger.com,1999:blog-3995376383550296068.post-5854597198025807352011-12-26T16:24:00.002-06:002011-12-26T16:24:00.721-06:00Peanut Butter Cup ShortbreadI pulled this recipe out of one of my cooking magazines a few years ago, and it's been sitting around in my "recipes I'd really like to try" stack for a while. (It may have been<br />a <span style="font-style:italic;">Better Homes & Gardens</span> holiday special, but I can't be sure.) Anyway, my holdup was that it looked pretty labor intensive, and I couldn't find a 1 1/2-inch cookie cutter anywhere.<br /><br />Four years later, I still haven't had much luck on the cookie cutter front. But a few weeks ago, I was at a craft store and I wandered into the clay aisle. I had never before been to the clay aisle. I'm still not even sure what it's for. But they DID have a 1 1/2-inch cookie cutter.<br /><br />It's a flower. But flowers can be holiday-ish, too, right? If they're drizzled in chocolate?<br /><br /><span style="font-weight:bold;">Peanut Butter Cup Shortbread</span><br />Makes 3-4 dozen<br /><br /><span style="font-style:italic;">1 cup butter, softened<br />1/2 cup brown sugar<br />1 teaspoon vanilla extract<br />1/4 teaspoon salt<br />2 1/2 cups flour, plus more for rolling<br />3 ounces finely chopped peanut butter cups<br />3/4 cup chocolate chips<br />1 teaspoon shortening<br /><br /></span>1. Preheat oven to 325 degrees F.<br /><br />2. Using an electric mixer, beat butter on medium-high speed for 30 seconds. Add brown sugar, vanilla, and salt. Beat until combined, and then beat in flour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaF4bnphn05fxwlbhJ0Hr8_7TnV5Rmvcntsovf8WbJT0tMm1qAOip4AfzxaSp7FxBJKhocE-Es0g3GBRBz5FlZOkgysjU0968PH6Zb3swmLU8Tx1Y_vJg1frEtG5wUbGLTy7DZWbSlHNOg/s1600/IMG_0984.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaF4bnphn05fxwlbhJ0Hr8_7TnV5Rmvcntsovf8WbJT0tMm1qAOip4AfzxaSp7FxBJKhocE-Es0g3GBRBz5FlZOkgysjU0968PH6Zb3swmLU8Tx1Y_vJg1frEtG5wUbGLTy7DZWbSlHNOg/s320/IMG_0984.JPG" alt="" id="BLOGGER_PHOTO_ID_5686858013139156530" border="0" /></a>3. Add peanut butter cups, and gently knead the dough until it clings together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA0nesBoNprq2mW2Y-BcJqA5LmCFVD8T8h-HQxsUpPoHurly4zel_DpDkUFgBqXYaSLtNAp3W-9-e-PjG372FlmdlQnJm0h1IBI0PtDbVAt7pPXqqUzIL9N5KeV9pnvRnwglD0eS9fDqL/s1600/IMG_0985.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA0nesBoNprq2mW2Y-BcJqA5LmCFVD8T8h-HQxsUpPoHurly4zel_DpDkUFgBqXYaSLtNAp3W-9-e-PjG372FlmdlQnJm0h1IBI0PtDbVAt7pPXqqUzIL9N5KeV9pnvRnwglD0eS9fDqL/s320/IMG_0985.JPG" alt="" id="BLOGGER_PHOTO_ID_5686858099167524802" border="0" /></a>4. On a lightly floured surface, roll dough to about 1/2-inch thick. Using a floured 1 1/2-inch cookie cutter, cut out pieces and place them 1 inch apart on cookie sheets.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuyBRS9uejCbHKKv_z60fqPSXDs0nlcLFvZe_oC-RnxDRJCA1mFcRd_nSGTwHjcMpCgCKFpFITtQERrbDZ7kOT2g0O3XW32or511h-ku899dKixXAB7pi2uWfINvHAfMD5Tz1lxojC14J/s1600/IMG_0990.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuyBRS9uejCbHKKv_z60fqPSXDs0nlcLFvZe_oC-RnxDRJCA1mFcRd_nSGTwHjcMpCgCKFpFITtQERrbDZ7kOT2g0O3XW32or511h-ku899dKixXAB7pi2uWfINvHAfMD5Tz1lxojC14J/s320/IMG_0990.JPG" alt="" id="BLOGGER_PHOTO_ID_5686858175952043266" border="0" /></a>5. Bake about 20 minutes, or until bottoms are just starting to brown. Cool completely on cooling racks placed over waxed paper.<br /><br />6. Combine chocolate chips and shortening in a small saucepan over low heat. Cook and stir until chocolate melts.<br /><br />7. Drizzle shortbread with chocolate, or use a pastry bag. (Or a Ziploc bag with the corner snipped off, in my case.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AXF2_XxHkw8Eke5b2LazS-H7dTmUkLlWTIjsE3KBDPfRdQlrf27pMk2C3jzi42NbRHtQLKzgkz3Rp36nRG8VBivYczcZxXV_GrYGlHqQaXtAkM1H7iPDuDMD0c8IGAiBlofgWLubQdHe/s1600/IMG_0995.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AXF2_XxHkw8Eke5b2LazS-H7dTmUkLlWTIjsE3KBDPfRdQlrf27pMk2C3jzi42NbRHtQLKzgkz3Rp36nRG8VBivYczcZxXV_GrYGlHqQaXtAkM1H7iPDuDMD0c8IGAiBlofgWLubQdHe/s320/IMG_0995.JPG" alt="" id="BLOGGER_PHOTO_ID_5686858247926121314" border="0" /></a>8. Let chocolate harden before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhG4rFPkyaoMKJSifPuFnjz0_f6yNNVfesQMiEeOpiU3U9734EpPZ9GnOr36-URPCza_6N2SISPGzMEQxbdqfnisl3gqQ2k7r717-8-bOnnVO1pfuhbnjH-TrPfHD66gJy2IG7i5dhPCn/s1600/IMG_1009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhG4rFPkyaoMKJSifPuFnjz0_f6yNNVfesQMiEeOpiU3U9734EpPZ9GnOr36-URPCza_6N2SISPGzMEQxbdqfnisl3gqQ2k7r717-8-bOnnVO1pfuhbnjH-TrPfHD66gJy2IG7i5dhPCn/s320/IMG_1009.JPG" alt="" id="BLOGGER_PHOTO_ID_5686858340908426082" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1tag:blogger.com,1999:blog-3995376383550296068.post-44525653251584447632011-12-23T16:14:00.000-06:002011-12-23T16:14:01.188-06:00Mint Chocolate Chunk CookiesI made these cookies for my sister-in-law, who loves chocolate and mint, to hopefully cheer her up after a hard week. They're like basic chocolate chip cookies, but you add a bit of mint extract and swap in chopped Andes mints and chocolate chunks for the chocolate chips.<br /><br />You can substitute a 17.5-ounce sugar cookie mix, if you're crunched for time. You can also add a few drops of green food coloring, if you want to emphasize that these are indeed no ordinary chocolate chip cookies. (I only had green paste food coloring, and I didn't want my dough to turn Play-Doh green.)<br /><br /><span style="font-weight:bold;">Mint Chocolate Chunk Cookies</span><br />Makes about 2 1/2 dozen cookies<br /><br /><span style="font-style:italic;">1 1/2 cups brown sugar<br />1 cup butter-flavored shortening<br />1 teaspoon vanilla extract<br />1/4-1/2 teaspoon mint extract, depending on how strong you want the mint flavor to be<br />2 eggs<br />1 teaspoon baking soda<br />1 teaspoon salt<br />2 1/2-3 cups flour<br />1 cup Andes mints baking pieces<br />1 cup semisweet chocolate chunks<br /></span><br />1. Preheat oven to 350 degrees F.<br /><br />2. Combine brown sugar and shortening, and then stir in vanilla, mint extract, and eggs. Add baking soda, salt, and flour, and mix until well combined. Stir in Andes pieces and chocolate chunks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqAzeP0zhJY13WWVTR8nvdcOtzlTbthCDi9V9tvSGTGANPCCTE6oMy1iQxseypciKdQl028kSnFvBVSUSYb_tq9uzS6DInHIvM0DpmsT2SmAwSnFpHFuy48F1szrmEF9gDnuLAlIM_Fnu/s1600/IMG_0982.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqAzeP0zhJY13WWVTR8nvdcOtzlTbthCDi9V9tvSGTGANPCCTE6oMy1iQxseypciKdQl028kSnFvBVSUSYb_tq9uzS6DInHIvM0DpmsT2SmAwSnFpHFuy48F1szrmEF9gDnuLAlIM_Fnu/s320/IMG_0982.JPG" alt="" id="BLOGGER_PHOTO_ID_5686855324688436178" border="0" /></a>3. Form dough into balls and flatten slightly, and place on baking sheets.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUMIPIpqp91iWBFFLk1E12iezj8c2jBBWgi0Xly1uiDZjgF5FqG-AGzEr8sdcrcgmDkRQS0wYJb5d-vzAk835yYRrhfRQiDImlQsKqRpVHwf0MExoxdEaFwDgaiYDokc8Q_YUmmbVia1R/s1600/IMG_0983.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUMIPIpqp91iWBFFLk1E12iezj8c2jBBWgi0Xly1uiDZjgF5FqG-AGzEr8sdcrcgmDkRQS0wYJb5d-vzAk835yYRrhfRQiDImlQsKqRpVHwf0MExoxdEaFwDgaiYDokc8Q_YUmmbVia1R/s320/IMG_0983.JPG" alt="" id="BLOGGER_PHOTO_ID_5686855398579564402" border="0" /></a>4. Bake 10-12 minutes, or until cookies are just starting to turn golden. Cool slightly before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlW1WeX8KTZY2cyen280BJJFXJ4Wr7d8s5CHuGq8SMhESDVukzqrlo5T58zkpFJtaGD1w-Toce8KH9eedV6r8IWhuuWAqL7gmjHeSO-nxHc4BlaAfFa5HmTKDCOThOxWJqCPR6fwbCf14/s1600/IMG_0993.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlW1WeX8KTZY2cyen280BJJFXJ4Wr7d8s5CHuGq8SMhESDVukzqrlo5T58zkpFJtaGD1w-Toce8KH9eedV6r8IWhuuWAqL7gmjHeSO-nxHc4BlaAfFa5HmTKDCOThOxWJqCPR6fwbCf14/s320/IMG_0993.JPG" alt="" id="BLOGGER_PHOTO_ID_5686855472425196290" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com0tag:blogger.com,1999:blog-3995376383550296068.post-85147782297354368892011-12-21T16:01:00.002-06:002011-12-21T16:01:00.873-06:00Peanut Butter Swirl FudgeThe hubby loves fudge at Christmas, and he loves chocolate and peanut butter (you know, like most normal people), so it should stand to reason that he should love chocolate and peanut butter swirled together in fudge, right? Right.<br /><br />There's no surprise twist to this story. The hubby does like peanut butter swirl fudge.<br /><br />Okay, there's a bit of a twist. This Hershey's recipe was supposed to be two-tone fudge -- peanut butter on the bottom and chocolate on top. But even though I actually followed the recipe to the letter, there was no way this recipe was going to work without the peanut butter layer setting up first. And by then, the chocolate layer would have been too set up to spread out. So, I attempted to save face by swirling them.<br /><br />And I think it's purty.<br /><br /><span style="font-weight: bold;">Peanut Butter Swirl Fudge</span><br />Makes 25 pieces<br /><br /><span style="font-style:italic;">1 cup peanut butter chips<br />1 cup semisweet chocolate chips<br />2 1/4 cups sugar<br />1 7-ounce jar marshmallow creme<br />3/4 cup evaporated milk<br />1/4 cup (1/2 stick) butter<br />1 teaspoon vanilla extract<br /></span><br />1. Line an 8-inch square pan with foil, extending the foil over the edges of the pan. In a medium bowl, place peanut butter chips. Add chocolate chips to a second medium bowl.<br /><br />2. In a heavy saucepan, combine sugar, marshmallow creme, evaporated milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 5 minutes, stirring constantly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEAqX5RI6gF0obITEhH19mnrKOggzZ-HtnHm00VyyWaCbrEWpnLWnSHiWdl18IcX5Sm4bKNgbssQvNZgx-ISAXvhU2JUt41sw3ChFzg7bRmPVuhPg7wgLCMBvkxZj8xNKTSjSecK8_O5u/s1600/IMG_0909.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEAqX5RI6gF0obITEhH19mnrKOggzZ-HtnHm00VyyWaCbrEWpnLWnSHiWdl18IcX5Sm4bKNgbssQvNZgx-ISAXvhU2JUt41sw3ChFzg7bRmPVuhPg7wgLCMBvkxZj8xNKTSjSecK8_O5u/s320/IMG_0909.JPG" alt="" id="BLOGGER_PHOTO_ID_5686851938491053106" border="0" /></a>My saucepan seemed a wee bit too small, and my mixture almost boiled over. That would have been quite messy.<br /><br />3. Remove from heat and stir in vanilla.<br /><br />4. Divide the mixture among the medium bowls with the peanut butter and chocolate chips.<br /><br />5. Stir peanut butter chips until creamy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfVy0jTc_XND1XbCvhCU_q1P_K6w46HHUZ_ovzvf166XqCfgTIuJNGktcokLjo9EvrSEXXQ0WbIJVDQ5abb-pB3JxLIfXPtmvyzYtVoxtPCXd9oYHkwKIgatbBpvWoOcSFfutoGYRo4bn/s1600/IMG_0915.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfVy0jTc_XND1XbCvhCU_q1P_K6w46HHUZ_ovzvf166XqCfgTIuJNGktcokLjo9EvrSEXXQ0WbIJVDQ5abb-pB3JxLIfXPtmvyzYtVoxtPCXd9oYHkwKIgatbBpvWoOcSFfutoGYRo4bn/s320/IMG_0915.JPG" alt="" id="BLOGGER_PHOTO_ID_5686852150621999058" border="0" /></a>6. Pour into prepared pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwuarOL0PkzW0UXUaW6uo14ufrFasf-EU-ufLCTn8xnHxH8L9-1bH359DcbTrPOn7-7km7mOf4tVKrg370kx9Fqd8ISiOjcvR3KOByQhcysTwh4iBqElsHoix76cWNbTPZHM-PbXDFL_1/s1600/IMG_0919.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwuarOL0PkzW0UXUaW6uo14ufrFasf-EU-ufLCTn8xnHxH8L9-1bH359DcbTrPOn7-7km7mOf4tVKrg370kx9Fqd8ISiOjcvR3KOByQhcysTwh4iBqElsHoix76cWNbTPZHM-PbXDFL_1/s320/IMG_0919.JPG" alt="" id="BLOGGER_PHOTO_ID_5686852287150531090" border="0" /></a>7. Stir chocolate chips until creamy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxol4L_ftKZ8vrH1IUrdGfTKhjDU6qZ186yXraHfM-zQRcZFnQNkkDDmGAj4-vXRsVG9cUK9yXslk4SObx68wMtjVINEZuXXw6I6yuZWJp6POJUAXctc2VKPJGIswf2Wf52iRru4ilqnsl/s1600/IMG_0920.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxol4L_ftKZ8vrH1IUrdGfTKhjDU6qZ186yXraHfM-zQRcZFnQNkkDDmGAj4-vXRsVG9cUK9yXslk4SObx68wMtjVINEZuXXw6I6yuZWJp6POJUAXctc2VKPJGIswf2Wf52iRru4ilqnsl/s320/IMG_0920.JPG" alt="" id="BLOGGER_PHOTO_ID_5686852392112995842" border="0" /></a>8. Pour over the peanut butter layer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJxrUwtCrO65Do56_Mq50A7b1_1McpZDyP54vbkYE14ZPaAwY7KZFlZmf_P5g2Z2SEEjT98vyEQ2pc-y9vu1Tg-N-eV3lKaxKqEiSqFbleTyOTtqSMeLZm7Fzdyh9HF2WFSfBRGOzECD5/s1600/IMG_0923.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJxrUwtCrO65Do56_Mq50A7b1_1McpZDyP54vbkYE14ZPaAwY7KZFlZmf_P5g2Z2SEEjT98vyEQ2pc-y9vu1Tg-N-eV3lKaxKqEiSqFbleTyOTtqSMeLZm7Fzdyh9HF2WFSfBRGOzECD5/s320/IMG_0923.JPG" alt="" id="BLOGGER_PHOTO_ID_5686852485423383426" border="0" /></a>9. Swirl mixture with a knife.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISSXjNr6Lnwv-lIKJUN8SDmX9KrYdvO-joWHluzlGhX76FQn5U_4t8wepMq-8-wSGFXnqsKIE-Y_b9RLfaxe_9_oA24UkRd9tEzc46vPVrwMDtQu65YwpiDXst0efBg0st78P-6HT27jA/s1600/IMG_0925.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISSXjNr6Lnwv-lIKJUN8SDmX9KrYdvO-joWHluzlGhX76FQn5U_4t8wepMq-8-wSGFXnqsKIE-Y_b9RLfaxe_9_oA24UkRd9tEzc46vPVrwMDtQu65YwpiDXst0efBg0st78P-6HT27jA/s320/IMG_0925.JPG" alt="" id="BLOGGER_PHOTO_ID_5686852564835834850" border="0" /></a>10. Cool to room temperature, and then refrigerate until firm. Use foil to lift fudge out of pan, and cut into squares.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFMXgmlaXgKivHNmh7Ci6Tk3YncvFYE1F8HeSuSo9Ovm689EXlen2MtFdq5cmVRA_CioXTIqJIPgWeh13FnkUgvy1ma9lkvbIno9yC8dLwHkfv0dr8uqravi26uQ35FHwthqRPHKu__Oe/s1600/IMG_0939.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFMXgmlaXgKivHNmh7Ci6Tk3YncvFYE1F8HeSuSo9Ovm689EXlen2MtFdq5cmVRA_CioXTIqJIPgWeh13FnkUgvy1ma9lkvbIno9yC8dLwHkfv0dr8uqravi26uQ35FHwthqRPHKu__Oe/s320/IMG_0939.JPG" alt="" id="BLOGGER_PHOTO_ID_5686852661529629330" border="0" /></a>angelinthekitchenhttp://www.blogger.com/profile/02363327549521174377noreply@blogger.com1