tag:blogger.com,1999:blog-56339493157282167392024-03-16T23:57:20.008-07:00Adventures in all things foodAndrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.comBlogger2604125tag:blogger.com,1999:blog-5633949315728216739.post-83496879873756221302016-11-06T21:00:00.000-08:002016-11-06T21:00:02.192-08:00French Style Braised Lentils<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-KAsaarQsK68/WB_rXxKcqHI/AAAAAAAA4zE/yLIW5uhTypUp4bgXd8h3cumyvnWWf0UDQCPcB/s1600/IMG_3334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-KAsaarQsK68/WB_rXxKcqHI/AAAAAAAA4zE/yLIW5uhTypUp4bgXd8h3cumyvnWWf0UDQCPcB/s640/IMG_3334.JPG" width="426" /></a></div>
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Fabulous fall! Though I wait impatiently all year for the first taste of spring berries, it is fall flavors that have my heart.<br />
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Yes, I am a big fan of pumpkin and all shapes and sizes of winter squash, but fall is much more than just a pumpkin spice latte! Fall is full of savory apples and sage, thyme and filling dishes like creamy mashed potatoes and French style braised lentils. All amazing flavors that I am excited to share with you this month.<br />
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Fall also seems like a great time to finish my time with The Secret Recipe Club. It has been an amazing ride and I have highlighted some amazing dishes here on Adventures in All Things Food. I have been honored to also have my dishes featured on various blogs over the years. There is something exciting about seeing my family's favorite dishes come to life on other food blogs.<br />
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For my final<a href="http://secret-recipe-club.blogspot.com/" target="_blank"> <span style="color: blue;">Secret Recipe Club</span></a> feature I was honored to be assigned to cook from <a href="http://www.lavenderandlovage.com/" target="_blank"><span style="color: blue;">Lavendar and Lovage</span></a>, where Karen shares some amazing dishes and recipes. She divides her time between <span style="background-color: white; color: #444444; letter-spacing: 0.5px;"><span style="font-family: inherit;">North Yorkshire and SW France, and her food reflects that.</span></span><br />
<span style="background-color: white; color: #444444; letter-spacing: 0.5px;"><span style="font-family: inherit;"><br /></span></span>
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<a href="https://1.bp.blogspot.com/-LMZgw1YVYys/WB_rV1EkbSI/AAAAAAAA4y8/tTKx7oL9HDgiSy-EV0QzaQIiZTbFDpkFACPcB/s1600/IMG_3329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="411" src="https://1.bp.blogspot.com/-LMZgw1YVYys/WB_rV1EkbSI/AAAAAAAA4y8/tTKx7oL9HDgiSy-EV0QzaQIiZTbFDpkFACPcB/s640/IMG_3329.JPG" width="640" /></a></div>
<span style="background-color: white; color: #444444; letter-spacing: 0.5px;"><span style="font-family: inherit;"><br /></span></span> <span style="background-color: white; color: #444444; letter-spacing: 0.5px;"><span style="font-family: inherit;"><br /></span></span> <span style="background-color: white; letter-spacing: 0.5px;"><span style="font-family: inherit;"><span style="color: #444444;">I have to admit that I love lentils. I have only two recipes in my repertoire that use lentils and was thrilled to find a hearty and easy dish with lentils on Karen's blog. Her </span><a href="http://www.lavenderandlovage.com/2014/10/thrifty-organic-october-pork-apples-with-french-style-lentils-and-salted-chocolate-brownies.html" target="_blank"><span style="color: blue;">French Style Braised Lentils</span></a><span style="color: #444444;"> sounded like the perfect fall dish to share with my family on Sunday. Paired with </span><a href="http://www.lavenderandlovage.com/2014/10/thrifty-organic-october-pork-apples-with-french-style-lentils-and-salted-chocolate-brownies.html" target="_blank"><span style="color: blue;">pan seared pork and apples</span></a><span style="color: #444444;">, mashed potatoes and a little salad, it had everyone falling in love with these fall flavors.</span></span></span><br />
<span style="background-color: white; letter-spacing: 0.5px;"><span style="font-family: inherit;"><span style="color: #444444;"><br /></span></span></span>
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<span style="background-color: white; letter-spacing: 0.5px;"><span style="font-family: inherit;"><span style="color: #444444;"><br /></span></span></span>
This recipe is very simple and makes a lot of lentils. I made up a full batch for the family and was thrilled to have leftovers for several lunches. The dish begins with a simple saute of the vegetables and bacon. Then the remaining ingredients and lentils are added to simmer for 30 minutes.<br />
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This dish proves once again why dijon mustard and apple cider vinegar are staples in my pantry. The combination is amazing!<br />
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Once this dish is started, simmering leaves plenty of time to make the rest of the meal.<br />
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I opted for a mixture of green and red lentils. Though, the red lentils didn't come out as colorful as I had hoped. They had looked so pretty on the shelf at Trader Joe's. I just couldn't resist!<br />
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<b><span style="font-size: x-large;">French Style Braised Lentils</span></b><br />
<i>recipe from<span style="color: blue;"> <a href="http://www.lavenderandlovage.com/2014/10/thrifty-organic-october-pork-apples-with-french-style-lentils-and-salted-chocolate-brownies.html" target="_blank">Lavendar and Lovage</a></span></i><br />
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You Will Need:<br />
<br /><ul class="gmc-ingredient-list" style="box-sizing: border-box; clear: left; margin: 0px 0px 3rem; padding: 0px;">
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">1 tablespoon butter (or oil of your choice)</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">1 carrot, peeled and diced</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">1 celery stalk, diced</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">1 onion, diced</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">2 cloves garlic, diced</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">3 slices of bacon, chopped</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">2 c. lentils</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">sprig of fresh thyme</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">1Tbsp. apple cider vinegar</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">2 tsp. Dijon mustard</span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;"><span style="background-color: white;">4 c. water</span></span></li>
<li class="gmc-ingredient-list-item" itemprop="ingredients" style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; list-style-type: disc; margin-left: 2rem;"><span style="font-family: inherit;">salt and pepper to taste</span></li>
</ul>
<div>
<span style="letter-spacing: 0.5px;">Heat the butter in a dutch oven and add the carrots, celery, onion, garlic and bacon. Saute over medium heat for about 10 minutes. They should be softened and the onions should be translucent.</span></div>
<div>
<span style="letter-spacing: 0.5px;"><br /></span></div>
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<span style="letter-spacing: 0.5px;">Add the lentils to the pan and stir to coat, then add the remaining ingredients. Stir to mix and then cover and simmer gently for 25 to 30 minutes. The lentils should be tender.</span></div>
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<span style="letter-spacing: 0.5px;"><br /></span></div>
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<span style="letter-spacing: 0.5px;">Season to taste and serve immediately, or keep warm to serve with the main course. This dish reheats very well and can also be made ahead of time.</span></div>
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<span style="letter-spacing: 0.5px;"><br /></span></div>
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<span style="letter-spacing: 0.5px;">Enjoy!</span></div>
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A fond farewell to all my friends in The Secret Recipe Club! So many amazing memories and delicious dishes have been shared. Thank you all!<br />
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September passed like a whirlwind...<br />
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We started the month with a new school year and I can hardly believe that my oldest two are in 2nd and 3rd grade already. New teachers, new lessons and the end of lazy summer days outside. Our days quickly filled with alarms and new school schedules. It didn't leave a lot of time for kitchen creativity.<br />
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Some nights I hit the pillow and feel grateful that we all made it through another day. Everyone was fed, but between work and keeping up with the kids' requests, it didn't leave much time or energy. Ever feel like that?<br />
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Not to mention my youngest is deep in potty training... and following in his Mommy's footsteps. Future food blogger. maybe? Currently he prefers video, but we can work with that! Which leads me to today's recipe share.<br />
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Being a busy Mom, ready to face fall, school carnivals and empty stomachs, I was excited to find Sarah's recipe for this <a href="http://oreosandcoolwhip.blogspot.ca/2013/06/a-bowlful-of-deliciousness-southwestern.html" target="_blank"><span style="color: blue;">Southwestern Breakfast Scramble</span></a> as my October <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> blog assignment.<br />
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If you haven't seen Sarah's blog, <a href="http://oreosandcoolwhip.blogspot.ca/" target="_blank"><span style="color: blue;">Things I Make (For Dinner)</span></a>, you have to check it out! I have had the pleasure to blog with Sarah in the #BookClubCookbookCC group as we read and cooked our way through a year of deliciously inspired dishes. Sarah loves to cook and you will find a whole variety of delicious recipes on her blog for everything from <a href="http://oreosandcoolwhip.blogspot.ca/2014/08/magazine-challenge-mini-cherry-pecan.html" target="_blank"><span style="color: blue;">Cherry Pecan Bread</span></a> to <a href="http://oreosandcoolwhip.blogspot.ca/2014/08/bride-of-magazine-challenge-tandoori.html" target="_blank"><span style="color: blue;">Tandoori-style Chicken Burgers</span></a>.<br />
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With the fall weather finally hitting Oregon, I was really excited to see all of Sarah's yummy comfort food recipes, like her <a href="http://oreosandcoolwhip.blogspot.ca/2012/04/dinner-with-friends-parmesan-crusted.html" target="_blank"><span style="color: blue;">Parmesan-crusted Stuffed Chicken</span></a>. Yum!<br />
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But, I finally selected her hearty Southwestern Breakfast Scramble. It was the perfect brunch option for a drizzly weekend. It was also simple, and tasted amazing!<br />
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I love any chance I can use up eggs... yes, I may have too many hens at the moment! There were a few late chicks from my broody hens. Hard as I tried to dissuade them from laying, they still managed to add a few young hens to the flock. This was also a great chance to use our farm's fresh salsa. Sorry, my husband and kids all prefer mild salsa. I think this dish was delicious with mild, but would be amazing with a little kick... or a few stray jalapenos. Just saying...<br />
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Do here is the cast of characters. I bet you have most, if not all, of these items in your fridge and pantry already.<br />
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And yes, on the left... those are tortilla chips. Just trust me.<br />
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Start by whisking the eggs and milk.<br />
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Yup, whip it good...<br />
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Then when the eggs are almost set, pile on the black beans, chips, salsa and cheese. Top them off with a lid and let them get all melty and cozy.<br />
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Before serving garnish with the green onions and a little more cheese.<br />
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We served three and still had leftovers for the next day. As Sarah mentioned in her post, they re-heat beautifully the next day so don't skimp.<br />
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This was a great hearty meal. The chips soften up in the eggs and salsa, so it is more like a breakfast casserole with some occasional crunch. So good. I will definitely be making this more over the cold months.<br />
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Ready for the recipe?<br />
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<b><span style="font-size: x-large;">Southwestern Breakfast Scramble</span></b><br />
<i><a href="http://oreosandcoolwhip.blogspot.ca/2013/06/a-bowlful-of-deliciousness-southwestern.html" target="_blank"><span style="color: blue;">from Things I Make (For Dinner)</span></a></i><br />
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<i><u>You will need:</u></i><br />
<br />
<ul>
<li>6 eggs</li>
<li>6 Tbsp. milk</li>
<li>2 Tbsp. butter</li>
<li>1 can black beans, drained and rinsed</li>
<li>3 c. tortilla chips</li>
<li>1 c. salsa</li>
<li>1 c shredded cheese</li>
<li>4 green onions, sliced</li>
</ul>
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Whisk together the eggs and milk in a medium bowl.<br />
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In a large frying pan, melt the butter over medium heat. When the pan is heated, add the eggs and with a spatula, pull the eggs towards the center of the pan as they cook.<br />
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When the eggs are 3/4 set, add the drained beans, chips, salsa and cheese to the top. Cover the pan and let the eggs cook for an additional 5 minutes.<br />
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Serve immediately garnished with sliced green onion and additional cheese, if desired.<br />
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Enjoy!<br />
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<br />
<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-32609338539447638172016-09-04T21:00:00.000-07:002016-09-04T21:00:14.698-07:00Soft Pretzel Bites - Perfect for Back to School!<div class="separator" style="clear: both; text-align: center;">
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Snacks.... I never thought about snacks as much as I have since becoming a Mom. I keep snacks on hand, I don't dare leave the house without something handy and my kids are constantly asking for them.<br />
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"Mom, I'm hungry... can I have a snack?"<br />
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School is starting back up here next week which brings a whole new angle to snack time - class snacks. Families are assigned one day a month to provide a snack for the entire class. Of course, once on a time snack schedule, my kids are "starving" at that time on weekends, holidays and when out for summer.<br />
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So, yes... my life revolves around having snacks handy or a few bars or pouches of something buried deep in my purse. Despite my initial resistance to snacking between meals, I have resigned myself to knowing as my boys get older this need to constantly graze will only get worse.<br />
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Lucky for you, my September<a href="http://secret-recipe-club.blogspot.com/" target="_blank"> <span style="color: blue;">Secret Recipe Club</span></a> assignment brought with it a great recipe and snack idea that even the pickiest eaters will enjoy - <a href="http://makingmemorieswithyourkids.com/2012/01/soft-pretzel-bites/" target="_blank"><span style="color: blue;">Soft Pretzel Bites</span></a>. Now, that is a snack even I was excited to make!<br />
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This month I was assigned to <a href="http://makingmemorieswithyourkids.com/" target="_blank"><span style="color: blue;">Making Memories with your Kids</span></a> and Erin had tons of great ideas to make meal times fun both for eating and for getting into the kitchen with the whole family. I chose the Soft Prezel Bites recipe for my youngest son, Elliott, who just adores pretzels! He also lives for snacks. While looking through Erin's site though I found many other fun recipes I want to try like her <a href="http://makingmemorieswithyourkids.com/2013/01/homemade-pop-tarts/" target="_blank"><span style="color: blue;">Homemade Pop Tarts</span></a> or her recipe for <a href="http://makingmemorieswithyourkids.com/2015/03/twix-cheesecake-brownie-torte/" target="_blank"><span style="color: blue;">Twix Cheesecake Brownie Torte</span></a> - Yes, please! Erin really has a passion for getting her kids involved in baking and cooking, so if you are looking to be inspired, be sure to check out her blog.<br />
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This recipe is pretty simple. Pretzels and bagels are created like any other bread dough, then boiled briefly and finished off with a topping and some time in the oven to bake and crisp up. The extra step though is totally worth the time! These little pretzel bites are crunchy on the outside while still being warm and chewy in the middle. I dipped mine in some coarse grained mustard, but my toddler gobbled them up plain and warm from the oven.<br />
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It all starts with a little yeast...<br />
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Proofing is like a morning call to the yeast colony. "Hey guys! Time for work..."<br />
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All the ingredients go in and the dough should come out supple, but not too sticky either. It had just enough flour in order to clean the sides of the stand mixer, but it was not dry.<br />
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After a good rise, about an hour to double in size, I created my "snake" of dough and used my bench scraper to cut small peices off. I rolled each into a tighter ball and pinched the seam on the bottom.<br />
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Then I boiled my pretzel bites in water with non-diastic malt powder for about a minutes. The non-diastic malt powder helps to produce a shiny crust on bagels and pretzels. I use a ratio of 2 Tablespoons to 2 quarts of water. You can order it from amazon or King Arthur Flour. You can substitue baking soda, if you prefer, as in Erin's original recipe.<br />
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Then I brushed each bite with egg wash and sprinkled it with a little pretzel salt. The pretzel salt really holds up well to baking and doesn't disappear as Kosher salt can.<br />
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After baking, the soft pretzel bites were golden brown and ready to be devoured! Don't these look yummy?<br />
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Don't worry if the recipe seems to make an endless supply of these little soft pretzel bites. Believe me, they go quickly! Once you start snacking on them, you will be hooked. Let me know in the comments below what you would dip your pretzel bites into? Cheese sauce? Mustard, like me? Or do you have an alternate favorite? I would love to hear about it!<br />
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<b><span style="font-size: x-large;">Soft Pretzel Bites</span></b><br />
<i>adapted from <a href="http://makingmemorieswithyourkids.com/2012/01/soft-pretzel-bites/" target="_blank"><span style="color: blue;">Making Memories with Your Kids</span></a></i><br />
<b><u><br /></u></b>
<b><u>You Will Need:</u></b><br />
<ul>
<li>1 1/2 c. water at room temperature</li>
<li>2 Tbsp. brown sugar</li>
<li>2 1/4 tsp. active dry yeast</li>
<li>6 Tbsp. unsalted butter, melted and cooled</li>
<li>2 1/2 tsp. bread salt</li>
<li>4 1/2 c. flour</li>
<li>vegetable oil - for oiling the bowl during proofing</li>
<li>2 quarts water</li>
<li>2 Tbsp. non-diastic malt powder</li>
<li>1 egg beaten with 1 Tbsp. water</li>
<li>pretzel salt</li>
</ul>
<div>
Proof the yeast by combining the water, yeast, brown sugar and butter in the bowl of a stand mixer. Let stand for 5 minutes, or until the mixture foams and becomes bubbly. If there is no activity, or your yeast is sluggish, replace the yeast and start again.</div>
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<div>
Add the salt and flour to the bowl and with the dough hook, mix on medium for about 5 minutes. The dough should become smooth and the bowl should be clean. Remove from the mixer and put into an oiled bowl, turn the dough over, cover the bowl and let the dough rise for about an hour, or until the dough has doubled in size.</div>
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Once the dough is almost ready, bring a pot of water up to boil with 2 quarts water and the non-diastic malt powder. Preheat the oven to 425 degrees.</div>
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<div>
Once the dough is ready, divide into 8 balls. Roll the dough out into long snakes and cut or divide into smaller portions. They will still puff up a little while cooking. I cut mine into thumb sized peices. </div>
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<div>
Working in batches, drop the pretzel peices into the boiling water for about 30 seconds, then with a slotted spoon, remove them and place them on a non-stick baking mat. I used silpat for this this. Brush the boiled dough with egg wash and sprinkle with pretzel salt. Bake for 10 to 15 minutes, or until the peices are a golden brown.</div>
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Remove from the oven and transfer them to a cooling rack.</div>
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<div>
Enjoy! </div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-59931441562653168912016-07-31T21:00:00.000-07:002016-07-31T21:00:06.467-07:00Sauteed Zucchini with Sun-Dried Tomatoes and Basil<div class="separator" style="clear: both; text-align: center;">
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As July changes into August, it marks one of my favorite times of the year. There is such a bounty of local fruit and vegetables available that it makes evening meals so much easier!<br />
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Instead of traditional meal planning with lists and recipes, I usually just throw together what is ripe and ready on our farm. We have corn, cantaloupe, broccoli, peaches, etc. We also have just the start of tomatoes and lots of basil. And of course, there is the never-ending supply of zucchini - yellow and green, as well as summer squash.<br />
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So, while looking through Sally's fabulous blog, <a href="https://bewitchingkitchen.com/" target="_blank"><span style="color: blue;">Bewitching Kitchen</span></a>, for my August <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> assignment, I had an eye on tempting recipes with seasonal ingredients. Of course, Sally has so many amazing recipes, it would be hard not to find something to fit the season!<br />
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Sally was born in Brazil and so I was tempted by her list of Brazillian dishes like <span style="color: blue;"><a href="http://shrimp%20moqueca/" target="_blank">Shrimp Moqueca</a> </span>and <a href="https://bewitchingkitchen.com/2012/06/01/baked-coconut-the-brazilian-kitchen/" target="_blank"><span style="color: blue;">Baked Coconu</span>t</a>. Both of those I want to go back and try soon!<br />
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Sally also has an <a href="https://bewitchingkitchen.com/2010/11/26/the-ultimate-apple-cake/" target="_blank"><span style="color: blue;">Ultimate Apple Cake</span></a> recipe that I just had to try. ... and I have made it twice already it was such a smashing success. I was intrigued when Sally posted that the cake was not only fool-proof but contained so many diced apples, you might be skeptical that the cake would really turn out. This was not my first apple cake try, but it was my family's favorite by far! Yes, since I was talking about seasonal fruits, we do have early apples now. Crazy, right?<br />
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But, that is not the recipe I ultimately decided to share here. I finally settled on Sally's Sauteed Zucchini With Sundried Tomatoes and Basil.<br />
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This just summed up summer flavors perfectly for me right now. It was also something my whole family could enjoy. I did make Sally's original recipe, but my only addition was a few grape and cherry tomatoes that we found in the field behind out house. I love sundried tomatoes, but my kids prefer the fresh tomatoes more. Either way you make it, I am sure you will enjoy this simple side. !<br />
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Start with medium sized zucchini, washed and quartered so they are all about the same size. Smaller zucchini will have smaller and more tender seeds. Pat them dry and then salt lightly to help draw out even more moisture.<br />
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No one enjoys a limp or soggy squash! Just 10 minutes will help with that.<br />
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Just blot them dry and saute with a little olive oil and garlic till they have some color and are fork tender. Then toss with the tomatoes, basil, and some fresh lemon juice. Season and enjoy!<br />
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This would also be a fun dish to make outdoors on the grill if it is too hot indoors for cooking. Either way, I hope you give this fun side a try and head over to see all the tempting recipes on Sally's blog, <a href="https://bewitchingkitchen.com/" target="_blank"><span style="color: blue;">Bewitching Kitchen</span></a>!<br />
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<h1 class="entry-title" style="background-color: white; border: 0px; clear: none; font-weight: 400; margin: 0.435em 0px 0.217em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit; font-size: large;">SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL</span></h1>
<div>
<span style="font-family: inherit;"><i>adapted from <span style="color: blue;"><a href="https://bewitchingkitchen.com/2013/08/06/sauteed-zucchini-with-sun-dried-tomatoes-and-basil/" target="_blank">Bewitching Kitchen</a></span></i></span></div>
<div>
<br /></div>
<div>
You will need:</div>
<div>
<br />
<ul>
<li>2 medium zucchini</li>
<li>1/2 tsp. Kosher salt</li>
<li>2 Tbsp. virgin olive oil</li>
<li>1/2 tsp. minced garlic</li>
<li>3 sundried tomatoes, drained and diced</li>
<li>6 basil leaves, sliced in thin strips *or fresh grape or cherry tomatoes halved</li>
<li>1/2 lemon juiced</li>
<li>salt and pepper to taste</li>
</ul>
<div>
Rinse and quarter the zucchini lengthwise. Pat dry, and arrange on a single layer on a baking sheet lined with paper towels. Lightly salt the squash and allow to sit for about 10 minutes. Blot any excess moisture and make sure the zucchini are roughly the same size.</div>
<div>
<br /></div>
<div>
In a large skillet, heat the oil over medium-high heat. Add the zucchini and garlic. Saute till fork tender and starting to brown. Remove from the heat and toss with tomatoes, basil, and lemon juice. Season to taste and serve immediately.</div>
<div>
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<div>
Enjoy! </div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-8633039550904527612016-07-21T06:00:00.001-07:002016-07-21T06:34:00.030-07:00Peaches and Cream Crepes<div class="separator" style="clear: both; text-align: left;">
<i>Sweet and creamy mascarpone topped with fresh, ripe peaches, wrapped in a warm crepe and dusted with powder sugar to create these Peaches and Cream Crepes.</i></div>
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<br />
This summer everything has come early on the farm. It has been a pretty crazy spring and summer season. We had strawberries in May, Cherries followed shortly after and now... peaches. All came earlier than usual.<br />
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Even dinner seems to come earlier than expected each night and I am often left scrambling to make something my whole family will enjoy.<br />
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<br />
This month I am embarking on a new adventure with the<span style="color: blue;"> <a href="http://www.cookaholicwife.com/p/improv-cooking-challenge.html">Improv Cooking Challenge</a></span>. They challenged us all to come up with a "Peaches and Cream" recipe, and this one definitely won me over. I really wanted to keep things simple and let those luscious peaches take center stage. The mascarpone was just an added bonus!<br />
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If you feel up to a challenge, you can join in on the fun. The Improv Cooking Challenge posts the 3rd Thursday of each month.<br />
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Peaches will probably always be a mystery to me... my husband tends the orchard and I wait impatiently for<span style="background-color: white;"> him to tell me</span> they are finally ripe. But, when to pick the perfect peach with just a little time to finish ripening on the counter is tough! I am too impatient. I would rather eat them straight from the tree. Instead, I wait every year for my husband to bring home the first peaches... and I watch them carefully till they are just tender enough to slice.<br />
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Peaches always make me think of that scene in the Japanese movie Tampopo where the crazy old woman is squeezing and bruising the peaches, bread, or really anything she can get her hands on. Too bad she didn't know about Charmin, right? She may have been a little overzealous, but how do you pick the perfect peach... how do you find one that isn't too mushy or bruised, but right at the peak of ripeness?<br />
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To to be perfectly honest, once I have a ripe peach I usually just slice and eat it on the spot. No recipe necessary.<br />
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This challenge was a great way to break out of my peach rut though. I know I will be making these crepes a few more times before our peaches are done for the year. They still allow me to enjoy the perfection of a ripe peach, without too much fuss and bother.<br />
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Making crepes is a skill I would love to master. I consider myself to be pretty good, but I want to keep practicing. Practice, practice, practice... eating all the way! Crepes really are much easier than you might think. I still need to get myself a spreader for even batter distribution.<br />
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I have a great <a href="http://adventuresinallthingsfood.blogspot.com/2014/05/strawberry-crepes-i-may-just-have-hang.html"><span style="color: blue;">basic crepe recipe</span></a>, my go to recipe, I posted a few years back and I still haven't found one to top it. Just omit the sugar and add herbs if you want a great savory crepe. But that recipe is what I used here for our crepes. I always have a few left over and freeze them for future crepe needs.<br />
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So, ready to assemble your own Peaches and Cream Crepe?<br />
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<b><span style="font-size: x-large;">Peaches and Cream Crepes</span></b><br />
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<i><u><b>You will need:</b></u></i><br />
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<ul>
<li>Crepes - frozen or freshly made are fine. This is <a href="http://adventuresinallthingsfood.blogspot.com/2014/05/strawberry-crepes-i-may-just-have-hang.html"><span style="color: blue;">my favorite recipe</span></a>.</li>
<li>4 peaches, thinly sliced</li>
<li>1 Tbsp. fresh lemon juice</li>
<li>1/2 c. mascarpone cheese </li>
<li>3 Tbsp. heavy cream, or more to achieve spreading consistency</li>
<li>1 Tbsp. sugar</li>
<li>Confectioners sugar, for dusting</li>
</ul>
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Sprinkle lemon juice on peaches to prevent browning.</div>
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Whip together the mascarpone cheese with heavy cream and sugar till the mixture is light and spreadable.</div>
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Spread a layer in the middle of a crepe and top with slices of peach. Fold over and dust generously with powdered sugar before serving.</div>
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*Note - the crepes can be made ahead of time and frozen between sheets of wax paper. Thaw to room temperature and heat briefly in a pan to make them more pliable. This makes the dish even more weeknight friendly! </div>
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Enjoy! </div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-52695158706455057062016-07-19T21:04:00.000-07:002016-07-19T21:04:23.949-07:00Galaktoboureko - Greek Custard Pie #thebookclubcookbookCC<div class="separator" style="clear: both; text-align: center;">
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For July we dove right into Corelli's Mandolin by Louis De Bernieres for The Book Club Cook Book Cooking Challenge. Sadly, this is our final post for the group as we posted a year's worth of great reads and great food finds. This month was once again hosted by Camilla from <a href="http://culinary-adventures-with-cam.blogspot.com/2016/06/invitation-mezedakia-on-cephalonia-with.html" target="_blank"><span style="color: blue;">Culinary Adventures with Camilla</span></a>.<br />
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Looking back, it has been an impressive list of book and some great recipes. Many of the things I read and created for this group, I might not have tried otherwise. For that I am grateful!<br />
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I was excited this month because the book was, again, one I hadn't read. I actually haven't seen the movie either... But, it also was set in the Greek island of Cephallonia. I love Greek cuisine and knew I wanted to try something I hadn't made or tried previously.<br />
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The book itself took me a while to warm up to. It is interesting, yes, surprising as well as humorous at times. The tale of the doctor removing a green petrified pea from a patient's ear was memorable. But what I loved the most was the writing and the setting.<br />
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From all that, I was excited to make something I hadn't tried before. I have made Spanakopita before, and it is a dish a love, but I wanted to try something to uniquely tie to the story. A dish and flavors that I didn't have previous memories attached to. I ended up Googling Cephallonia and Greek cuisine and found myself with Galaktoboureko. Someone on vacation mentioned having it one night for dessert.<br />
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And if you know me. you know I am always looking to use up some eggs. A custard sounded perfect!<br />
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This is actually the first custard I have ever attempted that was thickened with fine semolina flour. I plan to use the rest of this bag to create some amazing pasta.<br />
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The only other ingredient I don't work with often is phyllo dough. Nothing mysterious about it. I purchased mine frozen. You will want to thaw it in the refrigerator the day before assembling your dessert.<br />
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Other than these ingredients, it was a pretty simple dessert. I was able to make and bake it during nap time and surprise my family with something new.<br />
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So for our final month of books and recipes, I suggest you sit down with a copy of Corelli's Mandolin and savor a slice of this creamy Galaktoboureko.<br />
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Ready for the recipe?<br />
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<b><span style="font-size: x-large;"><br /></span></b>
<b><span style="font-size: x-large;">Galaktoboureko - Greek Custard Pie</span></b><br />
<i>recipe adapted from It's All Greek To Me by Debbie Matenopoulos</i><br />
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<b><i><u>You will need:</u></i></b><br />
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<ul>
<li>6 cups whole milk</li>
<li>3/4 c. fine semolina flour</li>
<li>1/2 tsp. vanilla extract</li>
<li>6 large eggs</li>
<li>1 c. sugar</li>
<li>2 Tbsp. unsalted butter, at room temperature</li>
<li>1 - 1lb. package of phyllo dough, thawed</li>
<li>1 stick butter, melted</li>
<li>2 1/2 c. sugar</li>
<li>1 1/2 c. water</li>
<li>1 large slice of lemon peel</li>
<li>1 tsp. freshly squeezed lemon juice</li>
<li>lemon zest for garnish</li>
</ul>
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Preheat the oven to 350 degrees. Grease a 9x13" baking dish.</div>
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In a large saucepan, bring the milk to a slow simmer. Once starting to bubble, stir in the semolina. Once it begins to thicken, take off the heat and stir in the vanilla. Set aside.</div>
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In a medium bowl, whisk the eggs and sugar. Slowly start to temper the eggs by pouring in a little of the hot semolina mixture into the eggs while whisking constantly. Add in 2 cups slowly, then pour the egg mixture into the saucepan. Keep whisking to prevent the egg from scrambling. Whisk in the butter till the mixture is smooth. Pour the whole mixture through a strainer to remove any lumps of semolina or egg.</div>
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Unroll the phyllo dough on a counter and cover with a kitchen towl to prevent it from drying out while you work. Work quickly. Place a single sheet in the baking dish, brush with butter and continue stacking and brushing till you have 9 sheets in the dish. </div>
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Then spread the custard evenly over the phyllo dough, then continue layering the phyllo dough and brushing with butter until all the sheets are used. Trim overhanging edges and brush the top with extra butter.</div>
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Before baking, score the top few layers into 16 or more equal pieces. Bake uncovered for 55 to 60 minutes, or until the top is golden and flaky.</div>
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While baking, create the lemon syrup. In a medium saucepan, whisk together the 2 1/2 cups of sugar and 1 1/2 cups water. Add in the lemon peel and bring it up to boil. After it has boiled for 5 minutes, remove from the heat and stir in the lemon juice.</div>
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Once the squares are removed from the oven, immediately begin spooning the simple syrup over the phyllo dough. Cool for 45 minutes before slicing. Top with lemon zest for decoration.</div>
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Enjoy!</div>
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Here we are at the final #thebookclubcookbookCC event. Final. Can you believe it??<br />
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It's hard to fathom that our year-long journey to explore - and cook from - <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors</i> by Judy Gelman and Vicki Levy Krupp* is drawing to a close. Judy, Vicki, and their publisher, <b><a href="http://www.tarcherbooks.com/" target="_blank"><span style="color: blue;">Tarcher-Penguin</span></a>,</b> provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. We are so grateful for their generosity over the past year.<br />
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<i><strong><span style="font-size: large;">Giveaway</span></strong></i>
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This month Camilla at <strong><a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank"><span style="color: blue;">Culinary Adventures with Camilla</span></a></strong>, this month's host, is giving away <i>two </i>copies of the book.* Enter to win a copy of the cookbook!</div>
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TWO of our lucky readers - US and Canada only! - can enter to win a copy of <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors</i> by Judy Gelman and Vicki Levy Krupp, courtesy of <strong><a href="http://www.tarcherbooks.com/" target="_blank"><span style="color: blue;">Tarcher-Penguin</span></a>. </strong>Giveaway runs from July 1st till July 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the <strong><a href="http://www.tarcherbooks.com/" target="_blank">web</a></strong>, on <strong><a href="https://www.facebook.com/pages/Tarcher-Books/195915677462?fref=ts" target="_blank"><span style="color: blue;">Facebook</span></a></strong>, on <strong><a href="https://twitter.com/TarcherBooks" target="_blank"><span style="color: #cccccc;">Twitter</span></a></strong>, and on <strong><a href="https://www.pinterest.com/tarcherbooks/" target="_blank"><span style="color: blue;">Pinterest</span></a></strong>.<br />
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<i>*Disclosure</i>: Camilla received a complimentary copy of <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors </i>by Judy Gelman and Vicki Levy Krupp as an opportunity to give two copies away. Opinions are our own. We received no further compensation for our posts.<br />
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-66438488980119130682016-07-03T21:00:00.000-07:002016-07-03T21:00:21.900-07:00Sourdough Rosemary Bread with Olive Oil<div class="separator" style="clear: both; text-align: left;">
<i>This Sourdough Rosemary Bread with Olive Oil was a weekend hit and the perfect loaf to pair with a fresh dinner of sauteed farm veggies and baked chicken.</i></div>
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After a bit of traveling last week, I was really itching to get into the kitchen to bake. This bread recipe definitely didn't disappoint.<br />
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I am also having a hard time coming to terms with the fact it is already July. How did July get here so quickly? In preparation for Fourth of July backyard grilling, I wanted to go low-key over the weekend. Instead of our usual big family dinner, I opted for a simpler weekend treat, saving my time and kitchen for the upcoming holiday.<br />
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I have a fun grilled dinner planned for Monday, so this weekend I wanted some simple baked chicken, sauteed veggies and a hearty bread. I always know if nothing else suits him, my toddler will always be happy with freshly baked bread.<br />
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The start of July also brings me to this month's <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> reveal. This month it was my honor to be assigned <a href="http://www.karenskitchenstories.com/" target="_blank"><span style="color: blue;">Karen's Kitchen Storie</span>s</a>. Karen is a self-proclaimed bread geek, so I knew I had to try one of her breads.. Believe me, there is a long list of amazing looking breads in her recipe index. Bread isn't the only thing Karen is talented at making, I also found some other amazing looking recipes for <span id="goog_1192996586"></span><span id="goog_1192996587"></span><a href="http://www.karenskitchenstories.com/2013/02/general-tsos-chicken.html#.USmoKlrEoSg" target="_blank"><span style="color: blue;">General Tso's Chicken</span></a> and <a href="http://www.karenskitchenstories.com/2016/01/baby-yukon-gold-parmesan-hasselback.html" target="_blank"><span style="color: blue;">Baby Yukon Gold Hasselback Potatoes</span></a>. If you end up making one of Karen's recipes, be sure to let me know in the comments below which one caught your eye!<br />
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I always enjoy any excuse to bust out my sourdough starter (originally from King Arthur Flour) and loved that this one also used rosemary. My darling "little" plant has completely taken over one corner of my garden and I currently have more rosemary than I could ever use.<br />
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But that is a problem that I rather enjoy having. I do try to use rosemary whenever possible without going completely overboard. This bread is amazing - but not overboard on rosemary flavor. Yum!<br />
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The recipe is actually quite simple, but it does take some forethought as there is a lot of inactive time required while the loaves rise. The longest rise takes place overnight in the refrigerator. I just barely escaped a rising disaster due to my bowl size. Luckily, it had just enough room to expand overnight before being shaped and baked.<br />
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This recipe is enough for making 2 boules, and they are best baked in cast iron dutch ovens for the best crust and crumb. I only have one Le Creuset dutch oven, so baked the other loaf on black Silpat. It was also good, but do try to use a dutch oven if you have one.<br />
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Also, Karen's recipe calls for letting the dough rise in a banneton or brotform. My loaves didn't achieve the same height because I let them rise free-form. Don't worry, I actually have a round banneton ordered and hope to share my experience with it soon. If you don't have these types of forms, don't worry. Do expect your loaf to spread outward more than up.<br />
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Ready to sink your teeth into a slice of Sourdough Rosemary Bread with Olive Oil?<br />
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Okay. Let's get baking!<br />
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<b><span style="font-size: x-large;">Sourdough Rosemary Bread with Olive Oil</span></b><br />
<i>from <a href="http://www.karenskitchenstories.com/2013/08/sourdough-rosemary-bread-with-olive-oil.html" target="_blank"><span style="color: blue;">Karen's Kitchen Stories</span></a> adapted from <span style="color: blue;"><a href="http://www.amazon.com/gp/product/0470170751/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0470170751&linkCode=as2&tag=karskitsto-20">Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery</a><a href="http://ir-na.amazon-adsystem.com/e/ir?t=karskitsto-20&l=as2&o=1&a=0470170751"><img border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=karskitsto-20&l=as2&o=1&a=0470170751" /></a></span></i><br />
<br />
<b><i><u>You will need:</u></i></b><br />
<br />
<ul>
<li>2 oz. warm water (105 to 110 degrees F)</li>
<li>1 tsp. active dry yeast</li>
<li>14 oz. sourdough starter (100% hydration)</li>
<li>8 oz. water, room temperature</li>
<li>3 Tbsp. extra virgin olive oil</li>
<li>1/4 c. rosemary, chopped</li>
<li>15.3 oz. all-purpose flour</li>
<li>2.8 oz. whole wheat flour</li>
<li>1 Tbsp. bread salt (try King Arthur Flour's blend) </li>
</ul>
<br />
In a stand mixer, combine the warm water and yeast. Allow to proof for 5 minutes until it becomes foamy.<br />
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To the mixer bowl, add in the starter, 8 ounces water, olive oil, and rosemary. Mix with the paddle attachment.<br />
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Switch to the dough hook and add in the remaining ingredients. Knead on medium-low (Kitchen-aid setting 4) for a couple of minutes. The dough should be tacky and soft.<br />
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Transfer the dough to an oiled bowl or rising bucket. After an hour, fold the dough over from all 4 sides and place it back into the oiled bowl, seam side down. Refrigerate for 8 - 16 hours.<br />
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Remove from the refrigerator and allow it to come to room temperature for about 2 hours.<br />
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Split the dough in half. Form two boules and place the dough seam side down on pieces of parchment. Cover and allow to rise for 75 minutes to 2 hours, or until the dough has doubled in size.<br />
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While the dough is rising, preheat the oven to 450 degrees. If you are going to cook one or more loaves in dutch ovens, place the dutch ovens in the oven to preheat as well.<br />
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Spray the lid lightly with water and place the dough into a preheated dutch oven. Bake with the lid on for 20 minutes. Remove the lid, reduce the heat to 400 degrees and bake for an additional 15 minutes.<br />
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Remove the bread from the oven and dutch oven. Cool on a wire rack before slicing.<br />
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*If you don't have a dutch oven, you can bake this loaf on a tray. I used black Silpat and sprayed the inside of the oven with water before closing the door. Follow the same temperature and time guidelines as the covered loaf. The loaf will taste the same, but will have a different crust. Both methods are delicious, though.<br />
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Enjoy!<br />
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-9382317947003746102016-06-26T14:11:00.001-07:002016-06-26T14:11:23.094-07:00Pots de Creme - #thebookclubcookbookCC<i>These glorious little Pots de Creme are a simple nod to why I love chocolate...</i><br />
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<i><br /></i> ...and they are also a great nod to the book, Chocolat by Joanne Harris.<br />
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For June, as part of The Book Club Cookbook Cooking Crew, <a href="http://oreosandcoolwhip.blogspot.ca/2016/06/bookclubcookbookcc-allons-y-la-france.html" target="_blank"><span style="color: blue;">Sarah invited us</span></a> to read and cook from Chocolat with her. I was thrilled. I was a huge fan of the movie from 2000 starring Juliette Binoche and Johnny Depp - *swoon*. I remember watching it almost nightly when I worked in a little campus video store (remember those?). It was one of my favorite movies to pop in as I waited for closing. Cute music, witty banter and ... lots of chocolate!<br />
<br />
Be sure to keep reading, there is a giveaway for a copy of The Book Club Cookbook at the end of the post. I have had so much fun reading a selection and cooking as inspired by the book. Our year is coming to a close soon, but I still have more books to read and food to enjoy. I hope you will keep going with me.<br />
<br />
I was excited to finally read Chocolat. Sadly, as a college student my time was usually spent in textbooks, and I rarely had the time to read "good" books.<br />
<br />
I have to tell you, the book is far better than even the magic of film! Vianne's internal dialogue is much funnier than even what Juliette Binoche could portray on screen. Even as she helped those around her with the magic of her chocolate and understanding, the complexity of her character was wonderful. She came in as an outcast and ended up bringing the community so much more than they could have imagined.<br />
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I ended up going for a classic treat, Pots de Creme (pronounced "Po de Krehm"). Lusciously smooth and chocolatey, I am sure it is exactly what Vianne would have selected for me. I just love how in the book she claims to know everyone's favorite! This dessert really makes my heart sing.<br />
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Besides tasting divine, this is also an easy treat to make.<br />
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Of course, it begins with chopped semi-sweet chocolate.<br />
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I have seen a few different ways to make this simple dessert, but decided to cook my custard over the stove and then add to the blender to melt and whip up the chocolate.<br />
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The eggs, milk, cream and sugar are ready when they coat the back of a spoon easily.<br />
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Then pour into ramekins or small dishes and chill for 2-4 hours before serving.<br />
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Serve with whipped cream, and garnish with fresh mint and fruit. My daughter insisted we go with the chocolate mint here. I think it worked nicely.<br />
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<br />
<b><span style="font-size: x-large;">Pots de Creme</span></b><br />
<br />
<b><i><u>You will need:</u></i></b><br />
<br />
<ul>
<li>9 oz. semisweet chocolate chopped</li>
<li>1 tsp. espresso powder</li>
<li>1 1/2 c. whole milk</li>
<li>1 c. heavy cream</li>
<li>6 large egg yolks</li>
<li>5 Tbsp. sugar</li>
<li>1/2 tsp. salt</li>
<li>1 tsp. vanilla extract</li>
</ul>
<div>
Place the chopped chocolate and espresso powder in a blender and set aside.</div>
<div>
<br /></div>
<div>
In a saucepan, combine the milk, cream, egg yolks, sugar and salt. Whisk over medium heat until the mixture is thick enough to coat the back of a spoon. Stir in the vanilla and pour the hot mixture into the blender. </div>
<div>
<br /></div>
<div>
Take care to cover the blender and lid with a heavy towel. I like to vent my top slightly, but cover with the towel to prevent messes. Blend until smooth.</div>
<div>
<br /></div>
<div>
Pour into ramekins or glasses and chill for 2-4 hours. Serve with whipped cream and garnish with mint and fresh fruit, if desired.</div>
<div>
<br /></div>
<div>
Enjoy! </div>
<br />
<br />
<br />
<div style="text-align: center;">
<i><strong><span style="font-size: large;">Giveaway</span></strong></i></div>
<div style="text-align: left;">
This month Sarah at <strong><a href="http://oreosandcoolwhip.blogspot.com/" target="_blank">Thing I Make (for Dinner)</a></strong>, this month's host, is giving away two copies of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!</div>
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TWO of our lucky readers - US and Canada only! - can enter to win a copy of <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors</i> by Judy Gelman and Vicki Levy Krupp, courtesy of <strong><a href="http://www.tarcherbooks.com/" target="_blank">Tarcher-Penguin</a>. </strong>Giveaway runs from June 1st till June 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the <strong><a href="http://www.tarcherbooks.com/" target="_blank">web</a></strong>, on <strong><a href="https://www.facebook.com/pages/Tarcher-Books/195915677462?fref=ts" target="_blank">Facebook</a></strong>, on <strong><a href="https://twitter.com/TarcherBooks" target="_blank">Twitter</a></strong>, and on <strong><a href="https://www.pinterest.com/tarcherbooks/" target="_blank">Pinterest</a></strong>.<br />
<br /></div>
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<i>*Disclosure</i>: Sarah received a complimentary copy of <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors </i>by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.</div>
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<br />
<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-47591172066008985032016-06-12T21:00:00.000-07:002016-06-12T21:00:08.645-07:00Bahamian Chicken Souse and Johnnycake<div class="separator" style="clear: both; text-align: center;">
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Warmer weather and busy days does not mean we can't have a comforting home cooked meal ready to go for dinner. This month I brought out the slow-cooker to take a little culinary trip to the Bahamas.<br />
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I was inspired by Ellie, the talented blogger behind <a href="http://www.thehobokitchen.com/" target="_blank"><span style="color: blue;">The Hobo Kitchen</span></a>. I feel very fortunate to have found her blog because despite being another SRC member, she is in a different posting group from me. When I heard her group needed help covering a blogger this month, I agreed to get to know Ellie better and dive into her recipes! ...I had no idea how big of a treat it would be. So this makes my second <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> post for June.<br />
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I have never been to the Bahamas.<br />
<br />
It would definitely be a place I would like to visit someday, but farm life doesn't really lend itself to vacations. All of my previous globe-trotting has been around Asia. Someday I hope to expand my travels. Luckily, I can enjoy recipes like this one right at home.<br />
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Ellie was born in Nassau, Bahamas. So, I had to pick a recipe from her site that would be true to her roots. Once I spotted these recipes, I was hooked. My only change was to put the Chicken Souse into the slow-cooker - for time. <br />
Of course there were several recipes that caught my eye on her site, a recent <a href="http://www.thehobokitchen.com/home/2016/4/pecan-goat-cheese-crusted-chicken" target="_blank"><span style="color: blue;">Pecan and Goat Cheese Encrusted Chicken</span></a> looked amazing, And I just must have some of her <a href="http://www.thehobokitchen.com/home/2014/12/nutella-bread-pudding" target="_blank"><span style="color: blue;">Nutella Bread Pudding</span></a> in my life... and soon!<br />
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The Chicken Souse sounded both simple and delicious with chicken, potatoes, habanero peppers, whole allspice and a whole lotta lime! The flavor combinations really interested me. Ellie suggested serving this alongside warm and buttered Johnnycake, so I made that as well.<br />
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This Johnny cake didn't use the usual cornmeal base I was used to. It is simple, hearty and a great side to complete the meal.<br />
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Ready to get cooking? Grab your slow-cooker... a few simple ingredients and let's get started.<br />
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The original recipe shared on Ellie's blog is not made in a slow-cooker. As a busy mom of 3, dinner time can get a little crazy, so out comes the slow-cooker... a.k.a "dinner time machine". I also cut the recipe down by half for my family of 5.<br />
<br />
<b><span style="font-size: x-large;">Bahamian Chicken Souse</span></b><br />
<i>recipe adapted from <a href="http://www.thehobokitchen.com/home/2014/7/bahamian-chicken-souse" target="_blank"><span style="color: blue;">The Hobo Kitchen</span></a></i><br />
<br />
<b><i><u>You Will Need:</u></i></b><br />
<br />
<ul>
<li>5 lbs. chicken, skinned, cleaned and cubed</li>
<li>1 1/2 medium sized onions</li>
<li>3 celery ribs, sliced</li>
<li>1/2 habanero pepper, sliced</li>
<li>2 Tbsp. + 2 tsp. whole allspice seeds</li>
<li>2 Tbsp. salt + more for potatoes</li>
<li>juice of 3-4 limes</li>
<li>1 bay leaf</li>
<li>1 c, water</li>
<li>2 lbs. potatoes, washed and cubed (about 4 medium russets)</li>
</ul>
<div>
Combine all the ingredients in the slow-cooker, except the potatoes. Set for 6 hours.</div>
<div>
<br /></div>
<div>
With an hour and a half remaining. Place the cubed potatoes in a small saucepan and fill with just enough water to cover them. Salt the water and bring to a boil. Turn down to a simmer for about 10 minutes or until the potatoes are softened, but still firm. Add the potatoes and potato water to the crock pot to simmer for the remaining hour.</div>
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<br />
Taste the broth before serving and add additional salt or lime juice as needed.<br />
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<br />
<b><span style="font-size: x-large;">Bahamian Johnnycake</span></b><br />
<i>recipe adapted from <a href="http://www.thehobokitchen.com/home/2011/05/bahamian-johnnycake.html" target="_blank"><span style="color: blue;">The Hobo Kitchen</span></a></i><br />
<br />
<b><i><u>You Will Need:</u></i></b><br />
<br />
<ul>
<li>1/2 c. butter, softened + more for greasing the pan</li>
<li>3/4 c. sugar</li>
<li>4 c. flour</li>
<li>1/2 c. water</li>
<li>1/2 tsp. salt</li>
<li>2 tsp. baking powder</li>
<li>3/4 c. milk</li>
</ul>
<div>
Preheat the oven to 325 degrees. Grease a cast iron skillet with butter, set aside.</div>
<div>
<br /></div>
<div>
Cream together the butter and sugar. Mix in the flour, water, salt and baking powder. Add milk slowly until the batter is sticky.</div>
<div>
<br /></div>
<div>
Pour into the skillet. Put a little flour on your hands and spread the batter out evenly. Bake for 1 hour, or until the edges begin to brown. The johnnycake doesn't rise much. Cool for 10 minutes before slicing, serve warm with butter.</div>
<div>
<br /></div>
<div>
Enjoy! </div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-44233347865566990432016-06-05T21:00:00.000-07:002016-06-05T21:00:31.740-07:00Browned Butter Chocolate Chip Blondies<div class="separator" style="clear: both; text-align: center;">
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I used to love baking cookies...<br />
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I actually think it was the only thing I baked regularly before leaving for college. There was even a little kitchen-ette in our dorm, hidden away but dorm residents could request the key, I didn't know about that little perk until I was a resident assistant... the secret was closely guarded so it didn't become a mess... or worse, cause the whole complex to burn to the ground...<br />
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But I hadn't baked cookies because my oldest children couldn't eat most cookies. Don't worry, we have alternative treats to make them. But with an almost 3-year-old, cookies are back on my radar big time!<br />
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With my little-est cookie monster on my mind, I was thrilled to find June's <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> recipe at Emily's<a href="http://lifeonfood.blogspot.com/" target="_blank"><span style="color: blue;"> Life on Food</span> </a>with these delicious Browned Butter Chocolate Chip Blondies.<br />
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Emily is another fabulous food blogger I know through The Secret Recipe Club, as well as The Book Club Cookbook Cooking Crew and other fun foodie events.<br />
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Emily shares all her favorite recipes and juggles her food with a young child. Yeah, I get that. Toddlers rarely wait while a sauce is thickening on the stove or keep tantrums in check while tempering eggs...<br />
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sigh...<br />
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But I love that Emily is still adventurous in the kitchen, even when her hands are a little full. I need to try her <a href="http://lifeonfood.blogspot.com/2016/05/steak-with-chimichurri-sauce.html" target="_blank"><span style="color: blue;">Steak with Chimichurri Sauce</span></a> - it looks so fresh and vibrant. I also need to try her recipe for <a href="http://lifeonfood.blogspot.com/p/recipes.html?recipe_id=6077145" target="_blank"><span style="color: blue;">Coconut Rice Pudding</span></a> - because, well... I NEVER turn down a good rice pudding but coconut would definitely take it up a notch!<br />
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So, back to those delicious blondies!<br />
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I know the browned butter kick has faded it a bit, but this was a fun and tasty kick on a classic bar cookie. Browned butter is a little magical, don't you think? I highly recommend doing this in a cast iron skillet, if you got it. Otherwise, be sure it isn't non-stick...<br />
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Once melted, whisk to prevent the butter from burning. Brown flecks are good - blackened, burned bits are bad.<br />
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The rest is pretty much, straight up, the classic blondie recipe. So, let's get started, shall we?<br />
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<b><span style="font-size: x-large;">Browned Butter Chocolate Chip Blondies</span></b><br />
<i>adapted from <a href="http://lifeonfood.blogspot.com/p/recipes.html?recipe_id=6077839" target="_blank"><span style="color: blue;">Life on Food</span></a></i><br />
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<u><i>You will need:</i></u><br />
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<ul>
<li>1/2 c. unsalted butter</li>
<li>1 large egg</li>
<li>1 Tbsp. vanilla extract</li>
<li>1 cup flour</li>
<li>1/2 tsp. baking powder</li>
<li>1/2 tsp. kosher salt</li>
<li>1 1/4 c. bittersweet chocolate chips</li>
</ul>
<div>
Preheat the oven to 350 degrees.</div>
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<div>
Prepare an 8"x8" baking dish with greased foil, or I like to use disposable with a lid.</div>
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<div>
Start by making the browned butter. In a large cast iron skillet, melt the butter over medium heat. Stir constantly. The butter will foam then begin to develop brown flecks and smell nutter. When the flecks begin to form, remove from the heat and pour into a bowl. Continue stirring for an additional minute, so the butter doesn't burn. Set aside for an additional 10 minutes to cool.</div>
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To the cooled butter, whisk in the egg and vanilla extract till smooth.</div>
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In a separate bowl, whisk together the flour and salt. Gently fold into the butter mixture. Take care to moisten all the dry ingredients but do not overmix. Fold in the chocolate chips.</div>
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Pour the batter into your prepared pan. Smooth out the top. </div>
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Bake for about 20 minutes, until the top is set. Do not overbake. The blondies will firm up as they cool. </div>
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Wait at least an hour before slicing into bars. Enjoy! </div>
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Ready to check out all the great June Secret Recipe Club recipe posts?<br />
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-84749069827316409382016-05-29T21:00:00.000-07:002016-05-29T21:00:27.449-07:00Strawberry Rhubarb Sweet Focaccia<div class="separator" style="clear: both; text-align: center;">
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Happy Memorial Day Weekend!<br />
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Hopefully you have great weather and plans to spend time with family. I am nursing a bit of a cold, but hope to get outside for some fun for the holiday. If you are still looking for any last minute picnic/BBQ food ideas, I would like to introduce you to this easy and crazy delicious Strawberry Rhubarb Sweet Focaccia.<br />
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Focaccia is an Italian flatbread, but the addition of seasonal strawberries and rhubarb really is a fun twist and great for packing along to the park or for a picnic. Pair this with some fresh squeezed lemonade and caprese salad... and you are good to go!<br />
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This marks a special holiday post. Not only is it Memorial Day, but a special Themed edition recipe for<a href="http://secret-recipe-club.blogspot.com/" target="_blank"> <span style="color: blue;">The Secret Recipe Club</span></a>. Yes, that is two SRC posts this month. Be sure to also check out my <a href="http://adventuresinallthingsfood.blogspot.com/2016/05/lemon-boysenberry-danishes.html" target="_blank"><span style="color: blue;">Lemon Boysenberry Danish</span></a> post from earlier this month.<br />
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For this post I was matched up with Camilla from <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank"><span style="color: blue;">Culinary Adventures with Camilla</span></a>. I was really excited about this assignment since I know her from The Book Club Cookbook group, as well as a few others. If you haven't checked out her blog yet, you are going to want to give it a look.<br />
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I am not even sure where to start.<br />
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Camilla posts her fearless culinary adventures and I think she has tried just about everything. From the local, to the rare, or just using what she has on hand, she is cooking/baking up a storm and sometimes even her boys get in on the fun!<br />
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I started looking through past recipes an even by narrowing my search to something picnic ready, my recipe wish-list was long. I still want to make this <span style="color: blue;"><a href="http://culinary-adventures-with-cam.blogspot.com/2013/06/rhubarb-salad-with-salt-crusted-beets.html" target="_blank">Rhubarb Salad with Beets, Feta and Spring Greens</a> </span>or even this<span style="color: blue;"> <a href="http://culinary-adventures-with-cam.blogspot.com/2016/05/hand-rolled-hand-cut-cuttlefish-ink.html" target="_blank">Cuttle fish ink pasta</a></span>. I imagine it is similar to the squid ink pasta I enjoyed in Japan, but it looked like a lot of fun to make at home!<br />
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Ultimately her passion for rhubarb won me over. Seriously. Check out how many amazing recipes she has posted with this ingredient. She is now my hero.<br />
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Even then it was hard to narrow down to just one recipe... but the <a href="http://culinary-adventures-with-cam.blogspot.com/2013/07/rhubarb-focaccia.html" target="_blank"><span style="color: blue;">Rhubarb Focaccia</span></a> eventually won out.<br />
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I have a long history with rhubarb. From what I can remember growing up, it was always a staple in my Mom's garden. When we moved, a new rhubarb plant was established. Some original root stock was sent over from my Grandfather's garden. So, once I was firmly planted in a house with a yard, I planted 3 rhubarb plants.<br />
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Sadly, the past few year's drought has taken a toll and my plants are not as robust as they used to be. So, I decided to take a page from Camilla's book... I used what I had on hand... namely a whole field of ripe strawberries, and decided to add some to the sweet flat bread.<br />
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One thing I love about Camilla's recipes is she isn't afraid to modify or substitute items. That is a skill every cook she have. She is often incorporating items from a CSA box, or using local seasonal items she finds to create her dishes.<br />
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This combination of strawberries and rhubarb reminds me of the sauce my Mom would make to pour over our French Vanilla Ice Cream. Yum!<br />
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It all starts with a sweet focaccia dough.<br />
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If you have never made a focaccia dough, it is super easy! Much less problematic than a risen loaf. It is really okay with being abused and dimpling the dough can be a great stress reliever!<br />
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I chose smaller, firmer strawberries since the juicier ones could add too much moisture, then topped my dough with the sliced berries, sliced rhubarb and<br />
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<br />
<b><span style="font-size: x-large;">Strawberry Rhubarb Sweet Focaccia</span></b><br />
<i>adapted from <a href="http://culinary-adventures-with-cam.blogspot.com/2013/07/rhubarb-focaccia.html" target="_blank"><span style="color: blue;">Culinary Adventures with Camilla</span></a></i><br />
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<b><i>You Will Need:</i></b><br />
<br />
<ul>
<li>2 c. warm water</li>
<li>1 Tbsp. active, dry yeast</li>
<li>1 Tbsp. honey</li>
<li>5 c. flour + additional for kneading, as necessary</li>
<li>1 1/2 tsp. salt</li>
<li>1/4 c. olive oil</li>
<li>1/4 c. coconut oil</li>
<li>2 c. (combined) thinly sliced rhubarb and strawberries</li>
<li>pearl sugar</li>
<li>simple sugar *optional - 1/4 c. sugar, 1/4 c. water + any additional rhubarb</li>
</ul>
<div>
Let the yeast bloom in a cup with the water, yeast and honey. The mixture should become nice and frothy after about 10 minutes.</div>
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<div>
In a large bowl, or stand mixer, whisk together the flour, salt and oil. Knead until a soft dough forms. Only use flour if necessary. The dough should still be soft.</div>
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Place the dough in a greased bowl and cover. Allow the dough to double in size. This will take about an hour, depending on the temperature of your room... and eagerness of your yeast! </div>
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<br /></div>
<div>
Spray or grease a jelly roll pan. Once the dough has risen, stretch it to fit the pan. Top the dough with rhubarb and strawberries, sprinkle liberally with pearl sugar. Cover loosely with plastic wrap or a tea towel. If desired, brush the top of the dough with a little simple sugar. </div>
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<div>
Preheat the oven to 425 degrees.</div>
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After the dough rises a second time, bake it for 30 - 35 minutes, or until the top is golden. Brush the top with additional syrup if desired.<br />
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Cool, cut and enjoy!<br />
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Now check out the other Secret Recipe Club fun going on this Memorial Day!<br />
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-7243795218960327982016-05-29T03:12:00.002-07:002016-05-29T03:12:33.657-07:00Caribbean Rice and Peas - #TheBookClubCookbookCC<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><i style="background-color: white; color: #333333; line-height: 16.632px; text-align: start;">I w</i><i style="background-color: white; color: #333333; line-height: 16.632px; text-align: start;">as provided with a copy of The Book Club Cook Book to use for this year-long endeavor of reading and food fun. All opinions and experiences and individual book purchases are my own.</i></span></div>
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This month's #TheBookClubCookbookCC selection, Love in the Time of Cholera, took us to the Caribean with an abundance of inspiration for diving off into our own food exploration. This is not a <span style="font-family: inherit;">cuisine that I am familiar with, but am now loving. </span><br />
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.2px;">Danielle of </span><a href="http://www.mostlyfoodandcrafts.com/" style="color: blue; line-height: 18.2px; text-decoration: none;" target="_blank">Mostly Food and Crafts</a><span style="line-height: 18.2px;"><span style="color: blue;"> </span>chose our selection for May and The Book Club Cook Book lists two delicious recipe suggestions, a mojito or a mango, jicama and corn salad. You can read <a href="https://adayinthelifeonthefarm.blogspot.com/2016/05/caribbean-pork-stew-for-book-club.html" target="_blank"><span style="color: blue;">Wendy's welcome pos</span>t</a> as she stepped in to cover this month's selection.</span></span></span><br />
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The many food references in this month's book sent me off searching the internet for Caribbean Recipes and I found myself looking through some mouth-watering jerk seasoning recipes. Ultimately I decided my dish would need to include Jerk seasoning.<br />
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What is Jerk seasoning?<br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">Caribbean J</span><span style="background-color: white; font-weight: bold; line-height: 18.2px;">erk seasoning</span><span style="background-color: white; line-height: 18.2px;"> gets its kick from a blend of </span><span style="background-color: white; font-weight: bold; line-height: 18.2px;">ingredients</span><span style="background-color: white; line-height: 18.2px;"> such as chiles, thyme, cinnamon, garlic, and nutmeg. It usually includes allspice and Scotch bonnet peppers and can be a wet marinade or dry rub.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">I also learned that amazon had some option for mild jerk seasoning - essential if I am going to get my heat-phobic husband to try it.</span></span><br />
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I think I have mentioned here, a few times, that I walk a thin line with spicy or hot foods. My husband doesn't mind a bit of warmth in food, but he likes his salsa mild and hit jalapenos with no heat. I always try to compensate for this while cooking.<br />
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But the heat here in this Caribbean Rice and Peas dish is easy to adjust. Even on the milder end of the spectrum it was full of flavor and very satisfying.<br />
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So what of this month's book selection?</div>
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<b><span style="font-family: inherit; font-size: large;">Love in the Time of Cholera</span></b><br />
<span style="font-family: inherit;"><br /></span>
<span style="background-color: white; color: #333333; line-height: 22.4px;"><i><span style="font-family: inherit;">In their youth, Florentino Ariza and Fermina Daza fall passionately in love. When Fermina eventually chooses to marry a wealthy, well-born doctor, Florentino is devastated, but he is a romantic. As he rises in his business career he whiles away the years in 622 affairs--yet he reserves his heart for Fermina. Her husband dies at last, and Florentino purposefully attends the funeral. Fifty years, nine months, and four days after he first declared his love for Fermina, he will do so again.</span></i></span><br />
<span style="background-color: white; color: #333333; line-height: 22.4px;"><i><span style="font-family: inherit;"><br /></span></i></span>
<span style="background-color: white; color: #333333; line-height: 22.4px;"><span style="font-family: inherit;">Despite being a hopeless romance and an ode to the many forms and power of the heart, I just couldn't get into this month's read. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 22.4px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 22.4px;"><span style="font-family: inherit;">Ever had a book that you keep picking up and putting down so many times that you eventually give up? That was the way for me on this selection.</span></span><br />
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Now, one of the things that made me select this recipe to try were the black-eyed peas.<br />
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I am an Oregon gal and haven't had the pleasure to eat black-eyed peas... or even see them often in our local stores. So when my daughter's class planted their own black-eyed pea plants in First Grade, I decided it was time to figure out how to use them. Garden willing, by the end of the season, I will have an abundance.<br />
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This was a lovely one-pot dish and really stuck to our ribs. With kielbasa, peas and brown rice, it was hearty and left us with amazing left overs. I already plan to make this again.<br />
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Like I said, even a rural gal, like myself, was able to find a delicious Jerk Seasoning option on Amazon. This may now be my favorite condiment. I can't wait to try it on chicken. And don't worry, there were plenty of "melt-your-face" options online, as well. I would say, go as hot as you dare!<br />
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Everything was sauteed, then simmered in my largest pan. All that garlic and spice created quite the welcome home at the end of the day.<br />
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And one of my favorite parts to this dish were the collard greens.<br />
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I only became hooked on collard greens in the past few years. I am always looking for an excuse to buy them... they are so dark and inviting. Though you could substitute another green in this recipe, I wouldn't suggest it. The collards bring an earthy tone to the dish that would be missed with spinach or chard.<br />
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Everything simmers together till the rice is tender and the collards have wilted. It is just magic to behold!<br />
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Okay, ready to start cooking? Be sure to check out the giveaway at the end of this post for a chance to win your own copy of The Book Club Cookbook. And as always, come join in on our reading/culinary fun next month w<span style="font-family: inherit;">ith <span style="background-color: white; line-height: 13px; white-space: pre-wrap;">Chocolat by Joanne Harris. Be sure to look for the announcement coming soon.</span></span><br />
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<b><span style="font-size: x-large;">Caribbean Rice and Peas</span></b><br />
<i>recipe adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/caribbean-rice-and-peas-recipe.html" target="_blank"><span style="color: blue;">The Food Network</span></a></i><br />
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<i><b>You will Need:</b></i><br />
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<ul>
<li>10 oz. frozen black-eyed peas</li>
<li>salt</li>
<li>2 Tbsp. olive oil</li>
<li>6 oz. turkey kielbasa, thinly sliced</li>
<li>1 large bunch of green onions, sliced and whites & greens separated</li>
<li>2 ribs of celery, diced</li>
<li>6 cloves garlic, minced</li>
<li>1/2 jalapeno, finely diced</li>
<li>2 tsp. jerk seasoning (or more to taste)</li>
<li>2 tsp. fresh thyme, chopped</li>
<li>2 Tbsp. tomato paste</li>
<li>1 c. brown rice, uncooked</li>
<li>2 bay leaves</li>
<li>4 c. collard greens, stemmed and chopped</li>
</ul>
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Put the black-eyed peas in 3 cups of water in a small saucepan. salt the water lightly. Cover and bring up to a boil, then turn off and set aside.</div>
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In a large skillet, heat olive oil and kielbasa to brown. Add the green onion whites, celery, garlic, jalapeno, jerk seasoning along with a large pinch of salt. Cook until the vegetables start to brown, about 5 minutes. </div>
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Add in the thyme and tomato paste, cooking till fragrant and stirring constantly. </div>
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Add the bay leaves, rice and black-eyed peas along with their cooking liquid. Do not stir. Add the chopped collard greens to the top, reduce the heat to a simmer and cover. Cook till most of the liquid has been absorbed, about 50 minutes.</div>
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Let the dish rest for an additional 10 minutes before discarding the bay leaves, adding in the green onion green and giving it a good stir.</div>
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Enjoy!</div>
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<i><strong><span style="font-size: large;">Giveaway</span></strong></i></div>
<div style="text-align: left;">
This month Danielle at <a href="http://www.mostlyfoodandcrafts.com/" style="font-weight: bold;" target="_blank">Mostly Food and Crafts</a> along with Wendy at <b><a href="http://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></b>, this month's co-hosts, are giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!</div>
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One of our lucky readers - US and Canada only! - can enter to win a copy of<i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors</i> by Judy Gelman and Vicki Levy Krupp, courtesy of <strong><a href="http://www.tarcherbooks.com/" target="_blank">Tarcher-Penguin</a>. </strong>Giveaway runs from May 1st till May 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the <strong><a href="http://www.tarcherbooks.com/" target="_blank">web</a></strong>, on <strong><a href="https://www.facebook.com/pages/Tarcher-Books/195915677462?fref=ts" target="_blank">Facebook</a></strong>, on <strong><a href="https://twitter.com/TarcherBooks" target="_blank">Twitter</a></strong>, and on <strong><a href="https://www.pinterest.com/tarcherbooks/" target="_blank">Pinterest</a></strong>.<br />
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<i>*Disclosure</i>: Danielle and Wendy received a complimentary copy of <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors </i>by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.</div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-82801329204353581372016-05-19T21:15:00.001-07:002016-05-19T21:15:36.712-07:00The Silent Sounds of Chaos by Kristina Circelli<i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11.88px; line-height: 16.632px; text-align: center;"><span style="color: #333333;">*Disclaimer - I received an e-copy of the book through </span><a href="http://www.promotionalbooktours.com/" rel="nofollow" style="outline-offset: 0.2em; outline: red dotted 0.14em !important; text-decoration: none;" target="_blank"><span style="color: blue;">Promotional Book Tours</span></a><span style="color: #333333;"> in order to facilitate my review. All opinions are my own.</span></i><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11.88px; line-height: 16.632px; text-align: center;"><br /></i>
<img alt="TheSilentSoundsofChaosBookTour" class="aligncenter size-full wp-image-9342" src="http://www.promotionalbooktours.com/wp-content/uploads/2016/04/TheSilentSoundsofChaosBookTour.jpg" height="250" width="600" /><br />
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<b><span style="font-size: large;">The Silent Sounds of Chaos</span></b><br />
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<a href="https://lh3.googleusercontent.com/proxy/AdhGztaUIiaJ0hNEelQfvoyOFQqC2I3SUTcMIHxP9F5LiDrYFDrjLznhzuWFQFMjRz0-ffKMEWGDnksJe5YaTlW5dD9NVZhmF03ZeVZvh0_c4eaQB5TcrrhWLdsV7AbALUcEQnBhHWgQPfFUmoJyMZ8" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="TSSOCEbookAmazon (1)" border="0" class="alignleft wp-image-9341 size-medium" src="http://www.promotionalbooktours.com/wp-content/uploads/2016/04/TSSOCEbookAmazon-1-200x300.jpg" height="300" width="200" /></a> A silent call for help began the friendship between two children. A bond unlike any other kept them together. Finn was just a kid when he first heard Snow’s voice inside his head, two children in need of a friend and finding one in mysterious strangers. Never meeting in person, the pair grows up as opposites – Finn the boy who loves to get in trouble and works for the toughest drug lord in town, Snow the good, sheltered girl who wants to be a doctor.<br />
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The bond built upon a strange ability to hear each other’s thoughts is threatened when Snow is abducted, her screams for help consuming Finn’s mind until they disappear completely, submerging him in a terrifying silence he’s never known before. Now it’s up to Finn to save her, led only by Snow’s sporadic thoughts as she floats in and out of consciousness.<br />
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But the search for Snow leads him to a truth he isn’t prepared to face, a truth that has the power to unravel his entire world. The people he thought he knew, the life he thought he’d made, the best friend he thought he could protect – all point toward a brutal reality should he fail. And as Finn struggles to find Snow before she slips away, he must fight to keep that reality out, lest he let the chaos in.<br />
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Purchase <span style="color: blue;"><a href="https://www.amazon.com/Silent-Sounds-Chaos-Kristina-Circelli-ebook/dp/B01FGQCTG0/ref=as_li_ss_tl?ie=UTF8&keywords=kristina%20circelli&qid=1463062423&ref_=sr_1_5&sr=8-5&linkCode=sl1&tag=ereadingonthecheap-20&linkId=7186d0da2a52a826075dea011b5ff992" rel="nofollow" target="_blank"><span style="color: blue;">Amazon</span></a> /</span> <a href="https://www.facebook.com/l.php?u=http%3A%2F%2Fapple.co%2F1TAUpNy&h=vAQHpMb0c" rel="nofollow" target="_blank"><span style="color: blue;">iBooks</span></a> / <a href="http://bit.ly/1PSOdd2" rel="nofollow" target="_blank"><span style="color: blue;">Smashwords</span></a> / <a href="http://bit.ly/1Sa9ssi" rel="nofollow" target="_blank"><span style="color: blue;">B&N</span></a><br />
<br />
<i>This is not the first book I have featured by Kristina Circelli. A few years back I had the chance to review The Never. Her newest book is definitely one I plan to add to my summer reading list! Be sure to check out the excerpt below for a taste of what this book has in store, and check out the giveaway at the bottom of this post.</i><br />
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<span style="font-family: inherit;"><b>The Silent Sounds of Chaos – Excerpt 1</b></span><br />
<span style="font-family: inherit;">The boy huddled in the farthest corner of his tiny closet, bony shoulders pressed up against the<br />cheap, paneled walls of an already falling-apart trailer. In his hands he twisted the thin metal of<br />a paperclip, creating loops and shapes until they formed a stick man, just one of many he’d created to<br />distract himself from the sounds filling his run-down home.<br /></span><br />
<span style="font-family: inherit;">Through the thin walls of his bedroom he could hear the source of his fear ‒‒ two voices<br />engaged in a verbal sparring match in the next room. One of them he knew, a shockingly thin woman with unwashed blonde hair and sunken blue eyes that, in the past, may have matched his own. The other he knew from many nights such as these, a tall and wide man with frightening pictures on his arms. Their shouts filled him with fear, the woman accusing the man of doing terrible things, the man ordering her to pay or else he’d do those terrible things again.<br /></span><br />
<span style="font-family: inherit;">Their hate, their anger, sent him into the closet, where he often hid when his mother’s visitors<br />gave him those strange and calculating looks. His arms wrapped around a soft, yellow blanket almost<br />as big as he was, one he’d kept at his side for as long as his young mind could remember. Face buried in the yellow comfort, he tried hard not to be afraid.<br /></span><br />
<span style="font-family: inherit;">Tonight his fear felt different. He felt different, so tired and scared and hurting from a night he’d<br />lived too many times in his young life. But, more than tired – he felt a part of himself fade away<br />into nothingness, only to be replaced by the same hate filling the voices outside his room.<br /></span><br />
<span style="font-family: inherit;">One tiny hand pressed over an ear, the other holding the blanket to his chest, as his body<br />began to rock ever so slightly. He concentrated on the roaring in his ears rather than the thud of a body hitting the hollow floor, or the whimpers from a broken woman who’d given up long ago.<br /></span><br />
<span style="font-family: inherit;">Make it stop.<br /></span><br />
<span style="font-family: inherit;">In his head he whispered the silent plea to anyone who could help him, anyone who could hear<br />the unspoken words of a little boy trapped in his bedroom closet. No one had ever heard him<br />before, but maybe, just maybe, tonight would be different.<br /></span><br />
<span style="font-family: inherit;">Please make it stop.<br /></span><br />
<span style="font-family: inherit;">And then, by magic or miracle, his plea was answered.<br /></span><br />
<span style="font-family: inherit;">I will protect you.<br /></span><br />
<span style="font-family: inherit;">The voice whispered inside his mind, fluttering through his senses in a way that almost tickled.<br /></span><br />
<span style="font-family: inherit;">The boy stilled, listening carefully for the voice again, a quiet, high-pitched tone he felt like he should know, but couldn’t quite place.<br /></span><br />
<span style="font-family: inherit;">When he heard only the rushing in his ears, he reached out. Hello?<br /></span><br />
<span style="font-family: inherit;">I will protect you, the voice said again, a girl’s voice.<br /></span><br />
<span style="font-family: inherit;">He knew he should probably be afraid of a stranger magically talking to him, but he liked the<br />sound of this particular stranger. It sounded like music when she spoke, and distracted him from the<br />screeching and thudding going on outside the safety of his mind.<br /></span><br />
<span style="font-family: inherit;">Who are you? he asked, and could almost feel the hesitation on the other end.<br /></span><br />
<span style="font-family: inherit;">I’m not supposed to tell strangers my name … Are you real?<br /></span><br />
<span style="font-family: inherit;">He huffed. Of course I’m real.<br /></span><br />
<span style="font-family: inherit;">How can I hear you?<br /></span><br />
<span style="font-family: inherit;">He thought about it, not coming up with an answer. Nor did he want to admit to silently praying<br />for help, help that came in the form of her innocent proclamation. Dunno.<br /></span><br />
<span style="font-family: inherit;">I heard you, she insisted. I heard you crying in my head.<br /></span><br />
<span style="font-family: inherit;">I wasn’t crying.<br /></span><br />
<span style="font-family: inherit;">Well, if you say so … Are you sure you’re real?<br /></span><br />
<span style="font-family: inherit;">Are you? he countered, trying to comprehend the fluttering in his mind amidst the shouting<br />through the walls.<br /></span><br />
<span style="font-family: inherit;">I think so.<br /></span><br />
<span style="font-family: inherit;">How old are you?<br /></span><br />
<span style="font-family: inherit;">Seven.<br /></span><br />
<span style="font-family: inherit;">Me too. He felt a strange twinge of satisfaction that she wasn’t older, and that they had<br />something in common. Who are you? Again, he sensed hesitation. I’m not a stranger.<br /></span><br />
<span style="font-family: inherit;">Are too.<br /></span><br />
<span style="font-family: inherit;">Fine. He huffed again and squeezed his eyes shut. It was almost fun, blocking out the entire<br />world and focusing only on the person living in his brain. Then let’s pretend to be other people. I<br />wanna be … an explorer, and have lots of adventures and cause lots of trouble, and run away whenever I feel like it.<br /></span><br />
<span style="font-family: inherit;">He heard her giggle in his mind, and instantly loved the sound. Who are you?<br /></span><br />
<span style="font-family: inherit;">I wanna be … a princess! The prettiest princess in the world who makes friends with everyone<br />and talks to all the animals.<br /></span><br />
<span style="font-family: inherit;">What a girl.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Hey!<br /></span><br />
<span style="font-family: inherit;">He grimaced at himself, forgetting that this strange new girl could hear all his thoughts. Sorry …<br />I don’t know what to call you. You need a name.<br /></span><br />
<span style="font-family: inherit;">You think of one, she giggled at him.<br /></span><br />
<span style="font-family: inherit;">He thought, long and hard. Okay. How about … I know! Can I call you Snow? Like the princess<br />all the girls at school talk about?<br /></span><br />
<span style="font-family: inherit;">Can I call you Finn? Like the little boy I saw in a movie at school who ran away to live on the<br />river?<br /></span><br />
<span style="font-family: inherit;">They agreed upon their new names, and, with their introductions, the two children were no<br />longer strangers.<br /></span><br />
<span style="font-family: inherit;">He talked to her through the night, the menacing sounds around him disappearing as he<br />listened to her talk in her youthful, high-pitched voice. She told him about her life living by the beach, with a mother and father who were very nice to her. She liked to read, and watch movies with princesses, and wanted to learn how to swim. It was a happy life, he could tell, and yet, he sensed loneliness in her tone, though he couldn’t identify its source.<br /></span><br />
<span style="font-family: inherit;">She listened to him until morning, wondering why he sounded so scared when his words first<br />filtered through her mind, enjoying the way his tone relaxed as the night wore on. He told her about his life in a run-down trailer park, with a mother who paid more attention to strange men and things with weird smells. He liked to skateboard, and hang out with his friends, and hoped to be on a football team someday. It was a hard life, she imagined sadly, and yet, she knew he faced each day with the kind of mischievousness only boys could cause.<br /></span><br />
<span style="font-family: inherit;">When she grew quiet, no longer responding, he worried she had grown tired of his stories.<br /></span><br />
<span style="font-family: inherit;">“Don’t leave me,” he whispered out loud, not wanting her to hear his childish plea. Deep down<br />he hoped she was only tired, that he’d kept her up too late. Her, the voice in his head, a stranger<br />who probably didn’t really exist. But he didn’t want to give her up, because giving her up would mean<br />accepting the reality around him. And so, instead of saying good-bye or goodnight, the boy now<br />named Finn decided to make her his.</span><br />
<span style="font-family: inherit;"><br />Just before they both drifted off to sleep, one in a closet, and one in a bed an unknown number<br />of miles away, he needed to hear her voice one last time.<br /></span><br />
<span style="font-family: inherit;">Will you be my friend, Snow?<br /></span><br />
<span style="font-family: inherit;">Forever, Finn.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">------------------------------------------------</span><br />
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<b>Meet the author:</b><br />
<br />
<a href="http://www.promotionalbooktours.com/wp-content/uploads/2014/10/kristina-2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img alt="kristina-2" class="alignright size-medium wp-image-6543" src="http://www.promotionalbooktours.com/wp-content/uploads/2014/10/kristina-2-200x300.jpg" height="300" sizes="(max-width: 200px) 100vw, 200px" srcset="http://www.promotionalbooktours.com/wp-content/uploads/2014/10/kristina-2-200x300.jpg 200w, http://www.promotionalbooktours.com/wp-content/uploads/2014/10/kristina-2.jpg 250w" width="200" /></span></a><span style="font-family: inherit;">Night owl, Dorito lover, and quiet eccentric – Kristina Circelli is the author of several fiction novels, including The Helping Hands series, The Whisper Legacy, The Never, and The Sour Orange Derby. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Her latest series, The Whisper Legacy, features Beyond the Western Sun. This book is what all fantasy adventures must strive to be: a complex, intricate examination of human emotion set within t</span>he context of worlds known only in our imagination.<br />
<br />
Melding fantasy and legend in an epic quest, this series signals the arrival of Kristina Circelli as a master storyteller and an important voice in Native American literature.<br />
<br />
A descendent of the Cherokee nation and niece of a Cherokee elder, Circelli holds both a Bachelor of Arts and Master of Arts in English from the University of North Florida, where she teaches creative writing. She also heads Red Road Editing, a full-service editing company for independent authors and commercial clients. She currently resides in Jacksonville, Florida with her husband, Seth, and cats, Lord Finnegin the Fierce and Mr. Malachi the Mighty.<br />
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Follow Kristina on</h4>
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<span style="color: blue;"><a href="https://www.facebook.com/pages/Circelli-Books-novels-by-Kristina-Circelli/341115646710" target="_blank">Facebook</a> | <a href="http://twitter.com/KCircelli" target="_blank">Twitter</a> | <a href="http://www.kristinacircelli.com/" target="_blank">Website</a> | <a href="http://literaryaddicts.ning.com/profile/KristinaCircelli" target="_blank">Literary Addicts</a> | <a href="https://www.goodreads.com/KristinaCircelli" target="_blank">GoodReads</a></span></h4>
Enter to win a Signed paperback of Fragile Creatures<br />
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fwww.promotionalbooktours.com%2Fwp-content%2Fuploads%2F2016%2F04%2FTSSOCEbookAmazon-1-200x300.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://lh3.googleusercontent.com/proxy/AdhGztaUIiaJ0hNEelQfvoyOFQqC2I3SUTcMIHxP9F5LiDrYFDrjLznhzuWFQFMjRz0-ffKMEWGDnksJe5YaTlW5dD9NVZhmF03ZeVZvh0_c4eaQB5TcrrhWLdsV7AbALUcEQnBhHWgQPfFUmoJyMZ8" -->Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-9507967052042814842016-05-09T05:00:00.000-07:002016-05-09T05:00:17.022-07:00Summer Strawberry Tote DIY - With the Silhouette Mint! <div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-2qtwU-fjEZ4/VzAcXivchaI/AAAAAAAA3tc/8rmecY84HFEr4lwwqUvsSPuyCZ7uz8HeQCKgB/s1600/IMG_2818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-2qtwU-fjEZ4/VzAcXivchaI/AAAAAAAA3tc/8rmecY84HFEr4lwwqUvsSPuyCZ7uz8HeQCKgB/s640/IMG_2818.JPG" width="426" /></a></div>
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Are you looking forward to summer?</div>
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Are you ready to haul all of your necessities around? There are the glasses, a reusable water bottle, sunscreen and either a tablet or good book... but, what will you be using to lug it all around in? Whether you are popping out for some groceries, heading to the berry patch for U-Pick, or just taking your kids to the park, a fun and personalized tote is perfect for summer.</div>
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This month for the Silhouette Challenge, I wanted to use my newest addition from the Silhouette line, the Silhouette Mint. The Mint is a stamp lover's dream! With thermal printing, I can design a stamp in the Mint Studio on my computer, print it onto a stamp blank, then use their line of inks to stamp my design.</div>
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<a href="https://4.bp.blogspot.com/-MFMtStbU2xE/VyvQ9TycZoI/AAAAAAAA3ro/tXyo1A0yHkcvmSss2L7wFVC_jwglPYayQCKgB/s1600/IMG_2795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-MFMtStbU2xE/VyvQ9TycZoI/AAAAAAAA3ro/tXyo1A0yHkcvmSss2L7wFVC_jwglPYayQCKgB/s640/IMG_2795.JPG" width="640" /></a></div>
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For my daughter's Valentine's Day cards we created a custom stamp with her image. I just love how it turned out and it made her cards unique and memorable.</div>
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<a href="https://2.bp.blogspot.com/-uSOdAPmXL88/VrgNAM8kAVI/AAAAAAAA3Bs/37iD7FESQPwFg46A4YGYDOKP03JUMYt-ACKgB/s1600/Fullscreen%2Bcapture%2B272016%2B73442%2BPM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-uSOdAPmXL88/VrgNAM8kAVI/AAAAAAAA3Bs/37iD7FESQPwFg46A4YGYDOKP03JUMYt-ACKgB/s640/Fullscreen%2Bcapture%2B272016%2B73442%2BPM.jpg" width="640" /></a></div>
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But only recently did I hear you could use the stamps along with Silhouette's ink to stamp on fabric.</div>
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That was a really exciting moment!</div>
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So when I was planning out my "summer" themed Silhouette Challenge project, I knew it had to involve fabric and stamping.</div>
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Summer here on the farm starts with strawberry season. Right now we are up to our ears in planting and transplanting vegetables, even cutting the year's first hay, but the farm really comes alive with the first strawberries. This year we have been lucky enough to already have found a few early berries... those hidden gems are always the best!</div>
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To commemorate our favorite red berries, I wanted to create a simple stamped tote. It is the perfect bag to haul my water bottle, book of the week, as well as all my other necessities into the strawberry patch while I pick. I will probably also take it along to the park, or the beach and personalizing it makes it all mine.</div>
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Let me show you how easy it was to create.</div>
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First start by choosing or importing your design. I purchased this simple strawberry from the Silhouette Design Store. It doesn't matter whether it is in color, or already black and white. It is easy enough to preview and adjust as necessary like I did with the photo of my daughter above. Simple graphics are much easier to use for creating a stamp though.</div>
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Choose the size stamp you want to create and the software will change your working area. That white square is a 30 x 30 mm stamp size.</div>
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<a href="https://1.bp.blogspot.com/-qj0e9wEJois/VzAOWYQo2TI/AAAAAAAA3sc/fdA3R2IDyC06Flx82FPfHzy_D91LJUZfQCKgB/s1600/Fullscreen%2Bcapture%2B552016%2B84541%2BAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-qj0e9wEJois/VzAOWYQo2TI/AAAAAAAA3sc/fdA3R2IDyC06Flx82FPfHzy_D91LJUZfQCKgB/s640/Fullscreen%2Bcapture%2B552016%2B84541%2BAM.jpg" width="640" /></a></div>
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I played around with a few different strawberries till I found one that was easy to modify. Please tell me I am not the only one who buys several similar images and plays around forever till I get it ...just, right. I decided to separate the stem and strawberry for other projects. </div>
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I just used the eraser tool to delete the portion I didn't want. You can add different color ink to the different sections if you want. I wanted the parts separate, and I was worried about the ink bleeding around the edges of the stem.</div>
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<a href="https://4.bp.blogspot.com/-N16Grp_34NU/VzAOX_HKicI/AAAAAAAA3s4/pi3LL33RWC46BznfBZeHSycefgk1qrTWACKgB/s1600/Fullscreen%2Bcapture%2B552016%2B105319%2BAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-N16Grp_34NU/VzAOX_HKicI/AAAAAAAA3s4/pi3LL33RWC46BznfBZeHSycefgk1qrTWACKgB/s640/Fullscreen%2Bcapture%2B552016%2B105319%2BAM.jpg" width="640" /></a></div>
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At any time you can click on stamp filters to see what your image will look like and play around with different options. I used the comic outline for this project.</div>
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<a href="https://2.bp.blogspot.com/-xFDIuLjpgxk/VzAOWwB87wI/AAAAAAAA3s4/bhwfNeaGXe0Pg-4y0XbhFkIPP8wyWX6jACKgB/s1600/Fullscreen%2Bcapture%2B552016%2B85712%2BAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-xFDIuLjpgxk/VzAOWwB87wI/AAAAAAAA3s4/bhwfNeaGXe0Pg-4y0XbhFkIPP8wyWX6jACKgB/s640/Fullscreen%2Bcapture%2B552016%2B85712%2BAM.jpg" width="640" /></a></div>
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After your image is ready, when you go to create your stamp, the software automatically mirror images the design for you. I really enjoy this part being automatic. I can't tell you how many times I have messed up a project because I forgot to reverse the lettering!</div>
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So in the case of my "Berry Nice", I used the curved text option to create it...</div>
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<a href="https://2.bp.blogspot.com/-EKimbYcHAWQ/VzAOY4s1p7I/AAAAAAAA3s8/aoN2F85thkIBptTSwvm8lwEuLSYrsPy_gCKgB/s1600/Fullscreen%2Bcapture%2B552016%2B110737%2BAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-EKimbYcHAWQ/VzAOY4s1p7I/AAAAAAAA3s8/aoN2F85thkIBptTSwvm8lwEuLSYrsPy_gCKgB/s640/Fullscreen%2Bcapture%2B552016%2B110737%2BAM.jpg" width="640" /></a></div>
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Then when I clicked to send it to the Mint, it gave me the mirror image of the text so my stamp would stamp the words correctly.</div>
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This stamp is a 30 x 60 mm size which was perfect for my saying.</div>
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<a href="https://2.bp.blogspot.com/-NKiaxLqes-k/VzAOZU1wbGI/AAAAAAAA3s8/MlXArrqJh28CXsNpk5Muo1QXtWIRCgT7QCKgB/s1600/Fullscreen%2Bcapture%2B552016%2B110744%2BAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-NKiaxLqes-k/VzAOZU1wbGI/AAAAAAAA3s8/MlXArrqJh28CXsNpk5Muo1QXtWIRCgT7QCKgB/s640/Fullscreen%2Bcapture%2B552016%2B110744%2BAM.jpg" width="640" /></a></div>
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If you already have used a Silhouette Mint, you know how easy it is to print. Once you send it to the machine, you feed the stamp blank through the back and it stamps it and rolls through.</div>
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Break open the sheet and peel off the printed stamp. Then adhere it to a stamp mount which slides onto a changeable stamp grip. Then you can stamp a label to mark your stamp lid for storage.</div>
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<a href="https://4.bp.blogspot.com/-u3QtheJDzsc/VyucWcb-NlI/AAAAAAAA3rE/9ejv5DhvPhgeqS2ral_hHBPWdhdxWa0qgCKgB/s1600/IMG_2791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-u3QtheJDzsc/VyucWcb-NlI/AAAAAAAA3rE/9ejv5DhvPhgeqS2ral_hHBPWdhdxWa0qgCKgB/s640/IMG_2791.JPG" width="640" /></a></div>
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Once the stamp is ready, I covered my image in Silhouette Mint Ink. Let it soak in completely for about 10 minutes, stamped off the excess ink on scratch paper and then went about stamping my project area.</div>
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I picked up a simple canvas tote. I always have a stash of these in the car for grocery shopping or just collecting our "stuff". Yeah, a family of 5 always has more stuff than I have room for in my hands.</div>
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<a href="https://2.bp.blogspot.com/-XbyJIbwpbSM/VzAcVDQNmNI/AAAAAAAA3tg/WogZh4bq760LA-Wjp5tJkTqPNAO-tVuVwCKgB/s1600/IMG_2808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-XbyJIbwpbSM/VzAcVDQNmNI/AAAAAAAA3tg/WogZh4bq760LA-Wjp5tJkTqPNAO-tVuVwCKgB/s640/IMG_2808.JPG" width="640" /></a></div>
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Through trial and error I stamped and stamped and created my tote. Not a masterpeice, but it is all mine. </div>
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<a href="https://3.bp.blogspot.com/-kMT_SjHfwkw/VyuWanG7f4I/AAAAAAAA3qs/bF4ztH6P2vss_TgNeOrcjhxp1S_in4wDQCKgB/s1600/IMG_2797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-kMT_SjHfwkw/VyuWanG7f4I/AAAAAAAA3qs/bF4ztH6P2vss_TgNeOrcjhxp1S_in4wDQCKgB/s640/IMG_2797.JPG" width="638" /></a></div>
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<a href="https://4.bp.blogspot.com/-3bfI-hZhgIQ/VzAcVtSobdI/AAAAAAAA3tg/zwLwAlcnZKcWSlSSRCez9ZZXI0mRDoHEACKgB/s1600/IMG_2810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-3bfI-hZhgIQ/VzAcVtSobdI/AAAAAAAA3tg/zwLwAlcnZKcWSlSSRCez9ZZXI0mRDoHEACKgB/s640/IMG_2810.JPG" width="640" /></a></div>
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So, let me know down in the comments below what you thought of my "Berry Nice" tote as well as what you would put on your own stamped summer tote. I would love to hear how you would personalize yours!<br />
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Want to Check Out More Silhouette Projects?</h3>
I've got two great Silhouette treats for you today! First off, my Silhouette Challenge buddies and I are all sharing projects on our blogs today, so peruse the projects below for a wealth of Silhouette inspiration!<div>
<br /><img alt="" src="https://lh3.googleusercontent.com/G7iw-c9BMQmB430yDE9x2aE9zRMv6qdFZc3eDZC_rHNlRXGoK9TIr6JgF6cfxJ6VzNtKm-X7afzDnNgal49T2yB-2hqSM_dJotw-aw0ZAmTxe814EvMJHEkNFjfUNbU0crieF1vccrU6t6hkzzYVBwErjj3SsgMvfZvZ1pri-p2W7uUlFny6JcYfHIjmysjn_CnHq0Y4yqZDSfr6Z3lbLO7gMfRwtX1_ORGQHf5jjiLWMJWdOGyiwigNAH3D1I2riN47EiWHSPSCH4UjkQfFSb6AxdHP9Pe_9XRZib4QJExTu_SwciznDgouZzY8RbFjqDlrxDU0FLgv4gXvOebgBFfWArNOGnsfyDZMbS2pbjlJibrYQD7pkHz0fd6vBsICVlmiIz0UzrZJ7OLqJ2IjJS_eN0w4UCzs8qB5gthU3gML-c4cZAtAE3jDor-Sh2qGpe0RZqCAm7MCjvQ1OuBNrcl6nBcl-puP7IkDjVYgxnL6iuq1nYf3mzScUOSEN9J5jsd6WqD62J1c-V8VXkrugB2Ow7HRcNiGIl6AbOYkm7WOSU8d2E0n0eFPmqL7AXQ8fzC_A7c33AKa5vwWywW7hk0KBU5PS-g=s0-no" style="display: block; margin: 0 auto;" usemap="#imageMap" />
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href="http://adventuresinallthingsfood.blogspot.com/2016/05/summer-strawberry-tote-diy-with.html" target="_blank">Adventures in All Things Food</a> // 4. <a href="http://www.creativeramblingsblog.com/7045" target="_blank">Creative Ramblings</a> // 5. <a href="http://wp.me/p4BDTS-2zK" target="_blank">Where The Smiles Have Been</a> // 6. <a href="http://www.curlycraftymom.com/2016/05/herb-garden-with-personalized-tin.html" target="_blank">Curly Crafty Mom</a> // 7. <a href="http://www.architectureofamom.com/2016/05/outdoor-pillow-for-summer-silhouette.html" target="_blank">Architecture of a Mom</a> // 8. <a href="http://createandbabble.com/make-huge-paper-flowers/" target="_blank">Create & Babble</a> // 9. <a href="http://haberdasheryfun.com/diy-projects/make-a-half-moon-printed-pouch" target="_blank">HaberdasheryFun</a> // 10. <a href="http://wp.me/p75DFD-1a1" target="_blank">Coral + Mint Design Co.</a> // 11. <a href="http://wp.me/p30WfZ-3KH" target="_blank">Designed Decor</a> // 12. <a href="http://tehtaiskonyt.blogspot.com/2016/05/kyltit-yrttipenkkiin-labels-for-herbs.html" target="_blank">Tehtaiskö nyt?</a> // 13. <a href="http://wp.me/p6V922-1sf" target="_blank">Tori Grant Designs</a> // 14. <a href="http://www.morenascorner.com/2016/05/flamingo-nail-art.html" target="_blank">Morena's Corner</a> // 15. <a href="http://ithappensinablink.com/sunshine-straw-toppers" target="_blank">It Happens in a Blink</a> // 16. <a href="http://www.unoriginalmom.com/summer-planner-stickers-silhouette" target="_blank">unOriginal Mom</a> <img alt="Silhouette Portrait Giveaway" class="aligncenter wp-image-6657 size-full" height="550" src="https://lh3.googleusercontent.com/altBfkIOEfHmGD_k37RHNFUbPdyK3G3mEFJ5KYmd8uvQ6uNbWoM1ZR2w_8tdkswrWPlBj76parb7ckEeUPbPP7hqdCi9GCE5ME_RL9jQOGfbzP_r5ovPlFEJw7QeTPnOn6PQETFQM6IS-x8dQhZI4BS8z4GpEbqWF6RKvK-cxJ-9mx4iKRYMrwo1YGSTzISRKSUTnzq5a6EobUNzYRm1NIAYpVVKDIPsd8nr8YrcY9y8Bf1Y7oFL55qgcd1gr0xZC7lAFbN0sDlcE754N4-hYmMmZzqZDDePa4kFhe1rUQ6SLiqFcnNfgOs8TepCBp5TNi897-kvSvsNTaSq0PWm8H1Kl-b6ZpxoO36ulR6DgLgm9sjD-LlPqxApuidKA0RsbktQfFaftikmbbPdlgxnUM--bkvBk-0HnDU_OCw97sXl6ZJ8yMbd_8pzK9ALn6FGabgL0WfPorBuUAAtNL-S3pjvgVW8T4eLX6KqHXR2EuUr1EjDbq2gBDHmc7Dl_Pe1dh0r941mUueNg6AoZ_2vqHlYKaaFJKJaQZesiXy3w6zzhWCcXk6lFj-QVZUme-k3APL37hFgFhYEx61UE-X7sj9XyFBpAbI=s0-no" width="550" /> And I've saved the best for last! <a href="http://www.silhouetteamerica.com/" rel="nofollow" target="_blank">Silhouette America</a> has graciously sponsored our giveaway of a Silhouette Portrait! One lucky grand prize winner will receive their very own Silhouette Portrait, and two runners up will each receive a Heat Transfer Vinyl Starter Kit. (If you already own a Silhouette, just think how great a gift this would make for a friend!) <strong>To enter</strong>: just complete the entries in the Rafflecopter widget below. You have 18 potential entries, which means a lot of winning power. So, hurry up and enter! <em>(This giveaway runs from 8:00 am on May 9 until 11:59pm on May 16, 2016, and is open to readers with a US mailing address.)</em> <a class="rcptr" data-raflid="5058c51c26" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/5058c51c26/" id="rcwidget_yv13q4f1" rel="nofollow">a Rafflecopter giveaway</a> <br />
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" /></div>
Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-50007934512165398422016-05-01T21:00:00.000-07:002016-05-01T21:00:05.075-07:00Lemon Boysenberry Danishes<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vBcV78kdxKQ/VyaXNGdJE3I/AAAAAAAA3pU/Gcp-qdJvAk8-TpsmXrjQTRIIaSACijACACKgB/s1600/IMG_2770.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-vBcV78kdxKQ/VyaXNGdJE3I/AAAAAAAA3pU/Gcp-qdJvAk8-TpsmXrjQTRIIaSACijACACKgB/s640/IMG_2770.JPG" width="426" /></a></div>
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I do love a good danish!<br />
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Truly, there is nothing I have enjoyed that I have not wanted to try and make for myself - make from scratch. The flaky and yet yeasty dough surrounding a lemon danish has intimidated me. I know that flaky layers are not easy to achieve. It takes time and effort to get them right.<br />
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So what prompted me to dive head first into danish pastries this weekend? Well, I have to thank Sid from <a href="http://www.sidsseapalmcooking.com/" target="_blank"><span style="color: blue;">Sid's Sea Palm Cooking</span></a> for giving me the recipe and nudge to make these beauties!<br />
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Yes, that would be my lead into this month's <a href="http://secret-recipe-club.blogspot.com/"><span style="color: blue;">Secret Recipe Club</span></a> selection. Each month I am assigned a food blog and I have the pleasure of choosing the recipe that speaks to me. Then I get to come back here and tell you all about it. This really has been a pleasure the past few years. I have tried so many new and delicious recipes. I have tried things I never heard of before, and I have tried new ways of tackling the 'same old' flavors. Be sure to check out all the recipes from my group at the bottom of this post.<br />
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Getting assigned to Sid's blog was a real treat. Of course, that also made it really hard for me to choose just one recipe.<br />
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I would really like to try her <a href="http://www.sidsseapalmcooking.com/2013/05/huevos-rancheros.html"><span style="color: blue;">Huevos Rancheros</span></a> - there just isn't a good local fix for me right now and that <a href="http://lwlink3.linkwithin.com/api/click?format=go&jsonp=vglnk_146214841919612&key=8a69ede45b8445f6b533712ba9899ffb&libId=inp9cy2m0100r7tw000DAksuyi2xz&loc=http%3A%2F%2Fwww.sidsseapalmcooking.com%2F2013%2F05%2Fhuevos-rancheros.html&v=1&out=http%3A%2F%2Fsidsseapalmcooking.blogspot.com%2F2013%2F04%2Fchile-verde.html&ref=http%3A%2F%2Fwww.sidsseapalmcooking.com%2Fp%2Fentrees.html&title=Sid%27s%20Sea%20Palm%20Cooking%3A%20Huevos%20Rancheros&txt=Chile%20Verde"><span style="color: blue;">Chile Verde</span></a> recipe is calling for me to try! She also has a great selection of Danish recipes. I haven't tried many of those, but the <a href="http://www.sidsseapalmcooking.com/2016/01/brunede-kartofler.html"><span style="color: blue;">Brunede Kartofler</span></a> looks yummy! I just might always be on the lookout for new potato dishes...<br />
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And if I have to be honest, I didn't actually make the final selection. I listed off some possible dishes to my husband. As I went through my list I got the usual, "Uh-huh" or "Hmm". Food just doesn't excite him like it does me. But I did get his attention when I mentioned danishes. He immediately suggested I try that recipe from her blog and he brought me a jar of seedless Boysenberry jam to use.<br />
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I will chalk that up to excitement.<br />
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So, about those pastries...<br />
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This recipe is easy to follow. I have never made this pastry dough before, but I have worked with similar styles of recipes that fold the dough to create layers. It is very important to keep the butter chunks intact and the dough cold. That being said, I have a lot of room for improvement. While my dough wasn't buttery/flaky, it also didn't resemble a hockey puck. I consider that a win.<br />
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It all starts with a simple dough...<br />
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I made my dough in the food processor a couple days ahead of time. Then it went to chill in the fridge till I was ready.<br />
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The day before baking I pulled out my bowl of sticky dough and rolled it out on a lightly floured surface. I even chilled my rolling pin before rolling. Then I rolled out a big square and folded it in thirds, like a letter.<br />
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Then I rolled it out again into a rectangle about 10" by 24". Then again, folded it in thirds, turned the whole dough sheet and repeated the process. My kitchen was pretty warm, so I chilled the dough again before each roll out. This made it easy to fit around other household chores.<br />
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The folding may seem like a silly step, but it is very important for creating layers in the dough.<br />
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The morning I planned to bake these bad boys, I got up an hour earlier to soften the cream cheese and start shaping my pastries.<br />
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I rolled out the dough again and cut it into roughly 4" by 4" squares.Then I put on a little lemon cream cheese and a dollop of boysenberry jam. It was seedless and probably more than an actual dollop.<br />
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The I gave the tops a little egg wash and voila!<br />
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One tip, for the second batch I put in the fridge after shaping. The first batch was already baking. Chilling the dough before baking helped them keep their shape. The first batch came out as squares... the pinched edges were lost when the butter melted.<br />
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Ready to get baking?<br />
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<b><span style="font-size: x-large;">Lemon Boysenberry Danishes (Spandauer)</span></b><br />
<i>recipe from <a href="http://www.sidsseapalmcooking.com/2015/07/danish-pastries-spandauer.html" target="_blank"><span style="color: blue;">Sid's Sea Palm Cooking</span></a></i><br />
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<i><u>For the dough you will need:</u></i><br />
<br />
<ul>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">1/4 c. luke-warm water</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">2 1/2 tsp. yeast</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">1/2 c. milk at room temperature</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">1 large egg, room temperature</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">1/4 c. sugar</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">1 tsp. salt</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">2 1/2 c. unbleached all-purpose flour</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 22.176px;">2 sticks (8 oz) cold unsalted butter, cubed</span></li>
</ul>
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Proof the yeast by sprinkling it over the water. It should become foamy in a few minutes if still active. If not, get new yeast and start over.<br />
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Whisk in the milk, egg, sugar, and salt. Set aside.<br />
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In a food processor add the flour and cubed butter and pulse until you have 1/2 inch bits. Don't over process. Fold into the wet ingredients, cover and refrigerate overnight. Or a day or two.<br />
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To doll out: On a lightly floured surface, gently roll out the dough into a roughly 16" x 16" square. It doesn't have to be exact. Work quickly so you don't heat the dough. I suggest chilling your rolling pin, if possible. Then fold the dough in thirds like a letter. Return to chill for another hour or longer (overnight is fine).<br />
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On baking day, roll out again to a 10" x 24" rectangle. Again, it doesn't have to be exact. Fold in thirds and turn the dough. Repeat this folding. Then roll it out into a 20" square. Cut into 4" squares to be filled.<br />
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Preheat the oven to 400 degrees.<br />
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<i><u>For the filling you will need:</u></i><br />
<br />
<ul>
<li>4 oz. cream cheese</li>
<li>3 tsp. sugar</li>
<li>1/2 tsp. lemon zest</li>
<li>1/2 tsp. lemon extract</li>
<li>1 egg yolk</li>
</ul>
<div>
Blend ingredients together till smooth. Set aside</div>
<div>
<br /></div>
<br />
<i><u>Also you will need:</u></i><br />
<br />
<ul>
<li>also 1 egg yolk + tsp. water whisked for an egg wash</li>
<li>Boysenberry seedless jam.</li>
</ul>
<br />
<br />
<i><u>For the icing you will need:</u></i><br />
<br />
<ul>
<li>1 c. confectioners sugar</li>
<li>4-5 tsp. milk, or just enough to create a thick, but pourable drizzle</li>
<li>1/2 tsp. vanilla extract</li>
</ul>
<br />
<br />
Whisk together till smooth. Set aside while the pastries bake.<br />
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With your pastry squares, roll in the edges a little to form a cup for the filling. Put a little cream cheese in the middle and a teaspoon or so of jam.<br />
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Brush with egg wash and bake for 21 minutes, or until golden brown.<br />
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Enjoy!<br />
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-23717573660258051562016-04-29T07:30:00.000-07:002016-05-01T16:46:13.824-07:00Rainy Day Vegetable Soup - #TheBookClubCookbookCC<div class="separator" style="clear: both; text-align: center;">
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Spring may bring the flowers, colors and flavors that will develop into summer, but those rainy spring days can make me want to curl up with a good book, fresh baked bread and a hot bowl of soup.<br />
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<span style="font-family: inherit;">This month for The Book Club CookBook Cooking Crew, Sarah from <a href="http://lwlink3.linkwithin.com/api/click?format=go&jsonp=vglnk_146214462032710&key=8a69ede45b8445f6b533712ba9899ffb&libId=inp74m6x0100r7tw000DAlgb2jcjf&loc=http%3A%2F%2Fwww.tortillasandhoney.com%2F2016%2F04%2Fherbed-roast-chicken-with-potatoes-and.html&v=1&out=http%3A%2F%2Foreosandcoolwhip.blogspot.com%2F&ref=https%3A%2F%2Fwww.facebook.com%2F&title=Tortillas%20and%20Honey%3A%20Herbed%20Roast%20Chicken%20with%20Potatoes%20and%20Parsnips%20%23thebookclubcookbookcc&txt=Things%20I%20Make%20(for%20Dinner)"><span style="color: blue;">Things I Make (For Dinner)</span></a> selected <span style="background-color: white; line-height: 18.48px;">Girl with a Pearl Earring by Tracy Chevalier for us to read. The accompanying recipe was for a lovely vegetable soup. I was both excited to start reading, as well as get all my groceries for a yummy pot of soup.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span> <span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;">I was very optimistic when I went shopping...</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span> <span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;">...the reality was I couldn't find some of the vegetables described in the beginning of the book. When we first meet Griet, she is preparing a soup for her family. After her father's accident, they had fallen on hard times. The soup contained only vegetables...cabbages, turnips, leeks... Griet had laid out all the vegetables, not in the order they would go into the pot, but as wedges of a pie - divided by their colors.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span> <span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;">My soup did not end up containing the turnips, we changed it up a bit to fit our tastes. Small red potatoes are always a hit in our soups! </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span> <span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;">You can see <a href="http://oreosandcoolwhip.blogspot.com/2016/04/bookclubcookbookcc-invitation.html"><span style="color: blue;">Sarah's invitation</span></a> for the month, and even read along with us when you have the time. Be sure to jump in this next month (where did April go?) for another fabulous book and more mouth-watering recipes from the group.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;">Here are all the other fabulous bloggers cooking with us this year:</span></span><br />
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<b><span style="color: blue; font-family: inherit;"><a href="http://adayinthelifeonthefarm.blogspot.com/" style="text-decoration: none;" target="_blank">A Day in the Life on the Farm</a> </span></b></div>
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<b style="line-height: 18.48px;"><span style="color: blue; font-family: inherit;"><a href="http://cheesecurdinparadise.blogspot.com/" style="text-decoration: none;" target="_blank">Cheese Curd In Paradise </a> </span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://culinary-adventures-with-cam.blogspot.com/" style="text-decoration: none;" target="_blank">Culinary Adventures with Camilla </a> <o:p></o:p></span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://lifeonfood.blogspot.com/" style="text-decoration: none;" target="_blank">Life on Food</a> </span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://www.mostlyfoodandcrafts.com/" style="text-decoration: none;" target="_blank">Mostly Food and Crafts</a> </span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://thepajamachef.com/" style="text-decoration: none;" target="_blank">The Pajama Chef </a> </span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://www.thespiffycookie.com/" style="text-decoration: none;" target="_blank">The Spiffy Cookie </a> </span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://www.oreosandcoolwhip.blogspot.com/" style="text-decoration: none;" target="_blank">Things I Make (for Dinner)</a> </span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://www.tortillasandhoney.com/" style="text-decoration: none;" target="_blank">Tortillas and Honey</a> </span></b></div>
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<b><span style="color: blue; font-family: inherit;"><a href="http://zooeysuff.wordpress.com/" style="text-decoration: none;" target="_blank">ZooeySuff</a> </span></b></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span> <span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;">And the book? I didn't have a chance to read it when it came out, I did watch the movie with Scarlett Johanson. The description in the book is so good, it really is worth reading. It would make a great read for our next wet and gloomy spring weekend. Perfectly paired with a bowl of our vegetable soup!</span></span><br />
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I did try to lay out my vegetables by color, but gave up because it had so much green in it! Oh, well. I would have loved to see Griet's presentation as she created her soup.<br />
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<b><span style="font-size: x-large;">Rainy Day Vegetable Soup</span></b><br />
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<b><i><u>You Will Need:</u></i></b><br />
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<ul>
<li>1Tbsp. olive oil</li>
<li>1 medium yellow onion, diced</li>
<li>3 carrots, peeled and sliced</li>
<li>2 ribs of celery, sliced</li>
<li>1/2 savoy cabbage head, sliced</li>
<li>2 c. baby red potatoes, halved</li>
<li>8 c. chicken stock</li>
<li>salt and pepper to taste</li>
</ul>
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Slice and put leeks in a medium bowl full of water. Set aside.<br />
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In a large pan, saute the onion, carrots, and celery in oil. Strain out the leeks and add them to the pot. Saute till all are tender. Add the remaining ingredients and bring up to a boil. Reduce to a simmer and cook until the potatoes are just fork tender, about 15-20 minutes.<br />
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Serve and enjoy!<br />
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<i><strong><span style="font-size: large;">Giveaway</span></strong></i></div>
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This month Sarah at <strong><a href="http://oreosandcoolwhip.blogspot.com/" target="_blank">Thing I Make (for Dinner)</a></strong>, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!</div>
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One of our lucky readers - US and Canada only! - can enter to win a copy of<i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors</i> by Judy Gelman and Vicki Levy Krupp, courtesy of <strong><a href="http://www.tarcherbooks.com/" target="_blank">Tarcher-Penguin</a>. </strong>Giveaway runs from April 1st till April 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the <strong><a href="http://www.tarcherbooks.com/" target="_blank">web</a></strong>, on <strong><a href="https://www.facebook.com/pages/Tarcher-Books/195915677462?fref=ts" target="_blank">Facebook</a></strong>, on <strong><a href="https://twitter.com/TarcherBooks" target="_blank">Twitter</a></strong>, and on <strong><a href="https://www.pinterest.com/tarcherbooks/" target="_blank">Pinterest</a></strong>.<br />
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<i>*Disclosure</i>: Sarah received a complimentary copy of <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors </i>by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.</div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-57112614622361488392016-04-20T23:00:00.000-07:002016-06-06T09:35:22.490-07:00Boston Cream Bundt #BundtBakers<div class="separator" style="clear: both; text-align: center;">
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Ready to dive into a retro dessert? This month I really wanted to show some admiration for the oddly named, Boston Cream Pie.<br />
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Okay, we all know it is a cake... rich butter cake, with a layer of pastry cream and topped with a chocolate glaze. Mmm.... Something about layers just seems more decadent, doesn't it? Luckily this "pie" is easy to make from scratch.<br />
<span style="font-family: inherit;"><br /></span> <span style="font-family: inherit;">This month's bundt inspiration comes from our April host<span style="white-space: pre-wrap;">, Felice from <a href="http://allthatsleftarethecrumbs.blogspot.com/"><span style="color: blue;">All That’s Left Are The Crumbs</span></a>. She threw down the challenge to bring a retro dessert of our choice into bundt form.</span></span><br />
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And if you have been following my little egg recipe saga, it is another fabulous way to use up all those extra spring eggs. From the cake to the pastry cream, it is an egg-rich treat.<br />
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This time of year I enjoy have a little treat to enjoy in the evening. Spring brings longer hours on the farm and my husband gets really hungry. He does a great job polishing off dinner, but it is nice to enjoy a little something special before bed.<br />
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I am a big fan of letting bundt cakes rest overnight, so I will often bake one day and serve my bundt cake the next evening. Wrap it in saran wrap and it will be ready to slice and serve the following day.<br />
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My toddler though is not a fan of waiting. Once he smells a cake baking, he is ready to devour it. He is glad to help me polish off the slices I use for photos. I guess that is his reward for waiting patiently.<br />
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This 'pie' begins with a simple almond butter cake...<br />
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I went with a simple bundt pan so slicing and drizzling would be easy. The top will be covered with chocolate ganache anyway.<br />
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The next thing to make before assembly is the pastry cream. I used a standard recipe for pastry cream with vanilla bean to be extra special.<br />
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The cake is sliced in half and the custard is spread as thick as you dare. Then I drizzled a basic chocolate ganache over the top. I love how shiny and yummy it looks.<br />
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Ready to get baking? I hope you enjoy this fun bundt cake as much as we did.<br />
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<b><span style="font-size: x-large;">Boston Cream Bundt</span></b><br />
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<b><i><u>You Will Need:</u></i></b><br />
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<b>Cake</b><br />
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<ul>
<li>1 c. sugar</li>
<li>4 Tbsp. butter, at room temperature</li>
<li>1/4 tsp. salt</li>
<li>1 tsp. almond extract</li>
<li>3 Tbsp. vegetable oil</li>
<li>3 large eggs</li>
<li>1 1/2 c. all-purpose flour</li>
<li>1/4 c. cornstarch</li>
<li>2 tsp. baking powder</li>
<li>1/2 c. milk</li>
</ul>
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<b>Pastry Cream</b><br />
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<ul>
<li>3 c. whole milk</li>
<li>1/2 c sugar</li>
<li>1/4 tsp. salt</li>
<li>1/2 vanilla bean, split, and seeds scraped</li>
<li>1/4 c. cornstarch</li>
<li>1 Tbsp. flour</li>
<li>4 large egg yolks</li>
<li>4 Tbsp. butter</li>
<li>1 cup heavy cream, whipped to soft peaks</li>
</ul>
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<b>Chocolate Glaze</b><br />
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<ul>
<li>1/2 c. heavy cream</li>
<li>1 Tbsp. light corn syrup</li>
<li>3/4 c. semisweet chocolate, chopped</li>
<li>pinch of salt</li>
<li>1/2 tsp. vanilla extract</li>
</ul>
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Grease and flour your bundt pan. Preheat the oven to 350 degrees.<br />
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Beat together the sugar, butter, salt, and extract. Then mix in the oil, and add one egg at a time, incorporating and scraping down the bowl before each new addition.<br />
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In a medium bowl, whisk together the remaining dry ingredients. Add this to the butter and egg mixture, alternating with the milk. Make sure it is all well incorporated.<br />
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Bake the cake for 35 to 40 minutes, or until a cake tester comes out clean. Allow to cool for 10 minutes before inverting. Cool completely before wrapping tightly in plastic wrap and letting the cake sit overnight.<br />
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The following day before serving, make the pastry cream and chocolate glaze.<br />
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For the pastry cream, stir together 2 1/2 cups of the milk, sugar, salt and vanilla bean in a medium saucepan. Bring the mixture up to a boil over medium heat.<br />
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In a separate bowl, whisk together the cornstarch, flour, egg yolks and remaining 1/2 cup milk. Temper the egg mixture with a few ladle-fulls of hot milk, whisking continuously to prevent the egg from scrambling. Then pour the egg mixture into the pan and while still whisking, bring it up to a simmer to cook for about 30 seconds. It will thicken. Remove from the heat and stir in the cubed butter. Cover with plastic wrap, making sure the wrap touches the surface of the custard. This will prevent a skin from forming. Refrigerate until completely cooled.<br />
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Before spreading on your cake, whip the cream into whipped cream and fold into the chilled pastry cream.<br />
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For the chocolate glaze, bring the cream and corn syrup up to a bowl. Remove from the heat and stir in the chocolate till melted and smooth. Stir in the salt and vanilla, then set aside to assemble the cake.<br />
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Cut the cake in half horizontally. Remove the top half and spread a thick layer of pastry cream over the cake. Replace the top and drizzle with glaze. Refrigerate until ready to serve.<br />
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Enjoy!<br />
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<a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" src="https://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png" /></a></div>
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<ul>
<li><a href="http://adventuresinallthingsfood.blogspot.com/2016/04/boston-cream-bundt-bundtbakers.html" target="_blank">Boston Cream Bundt</a> by Andrea at Adventures in All Things Food</li>
<li><a href="http://loschatoschefs.blogspot.com/2016/04/boston-cream-pie-bundt-cake-bundtbakers.html" target="_blank">Boston Cream Pie Bundt Cake </a>by Mary at Los Chatos Chefs</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2016/04/campbells-tomato-soup-cake-bundtbakers.html" target="_blank">Campbell's Tomato Soup Cake</a> by Wendy at A Day in the Life on the Farm</li>
<li><a href="http://ibakeheshoots.com/coca-cola-bundt-cake/" target="_blank">Coca~Cola Bundt Cake</a> by Mondo at I Bake He Shoots</li>
<li><a href="http://www.thefreshmancook.com/2016/04/hummingbird-bundt-cake-bundtbakers.html" target="_blank">Hummingbird Bundt Cake</a> by Teri at The Freshman Cook</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/inside-out-ho-hos-lava-bundt-cake-bundtbakers/">Inside-Out Ho Hos Lava Bundt Cake</a> by Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="http://www.chefnextdoorblog.com/2016/04/key-lime-bundt-cake.html">Key Lime Bundt Cake</a> by Sarah at The Chef Next Door</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2016/04/lemon-meringue-pie-bundt-cake.html">Lemon Meringue Pie Bundt</a> by Felice at All That's Left are the Crumbs</li>
<li><a href="http://livingthegourmet.com/2016/04/new-york-style-crumb-cake-bundtbakers.html">New York Style Crumb Cake</a> by Tammy at Living the Gourmet</li>
<li><a href="http://ilovebundtcakes.com/nutella-milkshake-bundt-cake/">Nutella Chocolate MIlkshake Bundt Cake</a> by Bea and Mara at I Love Bundt Cakes</li>
<li><a href="https://palatablepastime.com/2016/04/21/orange-creamsicle-cake-bundtbakers/">Orange Creamsicle Cake</a> by Sue at Palatable Pastime</li>
<li><a href="http://www.kidsandchic.com/2016/04/pantera-rosa-bundt-cake-bundtbakers.html">Pantera Rosa Bundt Cake</a> by Rocío at kidsandchic</li>
<li><a href="http://rebekahrose.blogspot.com/2016/04/bundtbakers-root-beer-float-bundt-cake.html">Root Beer Float Bundt Cake</a> by Rebekah at Making Miracles</li>
<li><a href="http://rebekahrose.blogspot.ae/2016/04/bundtbakers-root-beer-float-bundt-cake.html">Sock It To Me Cake</a> by Stacy at Food Lust People Love</li>
<li><a href="https://bakinginpyjamas.com/2016/04/21/strawberry-milkshake-swirl-bundt-bundtbakers/">Strawberry Milkshake Swirl Bundt Cake</a> by Laura at Baking in Pyjamas</li>
<li><a href="https://brooklynhomemaker.com/2016/04/21/tomato-soup-bundt-cake-bundtbakers">Tomato Soup Bundt Cake</a> by Tux at Brooklyn Homemaker</li>
<li><a href="http://passionkneaded.blogspot.com/2016/04/tunnel-of-fudge-cake-bundtbakers.html">Tunnel of Fudge Cake</a> by Kelly at Passion Kneaded</li>
</ul>
<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-26553610320971896132016-04-03T21:00:00.000-07:002016-04-03T21:00:26.988-07:00Greek Baked Eggs<div class="separator" style="clear: both; text-align: center;">
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Spring has sprung here in the valley.<br />
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Oddly enough, it brought with it 80-degree weather, an itch to start this year's garden and has turned my little backyard brood into egg-making machines!<br />
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If you don't raise your own chickens you might not realize that winter brings an egg-lull. I try my best not to buy eggs each winter, but usually I need a carton or two to get by. It is always a low point. I supplement my hens, keep them warm and look forward to when the eggs are plentiful again. Mmm... custards, rich egg breads, omeletts, etc.<br />
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But the warmer weather and longer days have my hens busy! When not picking off bugs in the yard, they can usually be found guarding their nest boxes. My two young hens below really want to hatch some chicks. The older girls above are just happy to lay and run.<br />
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Of course, the downside to high production is that I am always in search of a great new egg recipe! I promise, there are only so many eggs you can give away.<br />
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Which brings me to Amanda from <a href="http://dancingveggies.com/" target="_blank"><span style="color: blue;">Dancing Veggies</span></a>. This month she unknowingly came to my aid with her delicious Greek Baked Eggs recipe. It was the perfect choice for April's <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> creation and to help me use some of the fresh eggs I am amassing.<br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Amanda is an ovo-lacto-vegetarian, so she utilizes a wide variety of veggies and grains, as well as the occasional egg and some dairy products. Her blog is full of delicious recipes! Some other recipes of hers that I would love to make for my family include her <a href="http://dancingveggies.com/2012/12/time-to-celebrate.html" target="_blank"><span style="color: blue;">Sweet Potato Latkes</span></a> - my kids are on such a sweet potato kick right now, and her <a href="http://dancingveggies.com/2012/12/take-you-there.html" target="_blank"><span style="color: blue;">Ricotta Kugel</span></a> because it just sounds amazing! </span><br />
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<span style="font-family: inherit;">But ultimately her <a href="http://dancingveggies.com/2010/09/party-dont-stop.html" target="_blank"><span style="color: blue;">Greek Baked Eggs</span></a> spoke to me this month.</span><br />
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She mentioned being inspired by a new set of oven-to-table dishes when trying this recipe. I have my own fondness for my mixed ramekins and cocottes in white, dark blue and Carribean Blue. I own a set of each, but prefer to mix them up. They are as varied as the eggs my hens lay.<br />
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This recipe was the perfect choice for lazy Sunday. Paired with toasted bread for dipping, it was amazing.<br />
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The only changes I made to Amanda's recipe was omitting the mushrooms and adding kalamata olives and a bit of roughly chopped kale. Overall I tried to stay with her original intent and only omitted the mushrooms because I didn't happen to have any more on hand. Another current favorite of my kids!<br />
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When I think Greek food, I always yearn for a salty kalamata olive to cut through the other flavors and kale happens to be my garnish of choice at the moment. I have been using it in everything that calls for Italian parsley.<br />
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But the eggs remain delicious, full of flavor (yay! for Feta cheese!) and simple for either a breakfast, brunch or easy supper.<br />
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Ready to get cooking?<br />
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<b><span style="font-size: x-large;">Greek Baked Eggs</span></b><br />
<i>recipe adapted from Amanda at <a href="http://dancingveggies.com/2010/09/party-dont-stop.html" target="_blank"><span style="color: blue;">Dancing Veggies</span></a></i><br />
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<b><i><u>You Will Need:</u></i></b><br />
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<ul>
<li><span style="font-family: inherit;">2 tsp. butter + more for greasing the dishes</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">4 eggs</span></li>
</ul>
<ul>
<li><span style="background-color: white; color: #141412; line-height: 24px;"><span style="font-family: inherit;">1/2 onion, finely diced</span></span></li>
</ul>
<ul>
<li><span style="background-color: white; color: #141412; line-height: 24px;"><span style="font-family: inherit;">1 c. bell peppers</span></span></li>
</ul>
<ul>
<li><span style="background-color: white; color: #141412; line-height: 24px;"><span style="font-family: inherit;">1 tsp. chopped garlic</span></span></li>
</ul>
<ul>
<li><span style="background-color: white; color: #141412; line-height: 24px;"><span style="font-family: inherit;">1/4 c. feta cheese</span></span></li>
</ul>
<ul>
<li><span style="color: #141412; font-family: inherit;"><span style="background-color: white; line-height: 24px;">6 Kalamata olives, roughly chopped</span></span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">1 - 2 kale leaves, roughly chopped</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Greek seasoning blend *optional</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">salt & pepper to taste</span></li>
</ul>
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<ul></ul>
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<div>
Preheat the oven to 350 degrees. Grease 4 ramekins, cocottes or oven safe dishes. Set aside.</div>
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Start by heating the 2 teaspoons butter in a skillet over medium heat. Add the onions and begin to sweat them down. Once they start to soften, add the garlic and bell peppers. Continue till they are all softened and fragrant. Remove from the heat.</div>
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Divide the onion mixture between the 4 dishes. Top with a little feta cheese, kale and kalamata olives, reserving half of each to garnish the top. Sprinkle with a little Greek seasoning, if desired. Then add one egg to each dish, season with salt and pepper and top with reserve ingredients. *At this point you could leave the yolks intact, or scramble them, as desired. </div>
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Bake for 15 to 20 minutes, or until the egg is cooked to your preferred doneness. I like to have a slightly runny yolk for dipping my bread in, but that is just me.</div>
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I suggest serving this up with some nice, crusty bread and coffee. That pretty much made my morning complete.<br />
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For more great recipes, check out Amanda's full recipe list at <a href="http://dancingveggies.com/" target="_blank"><span style="color: blue;">Dancing Veggies</span></a>.<br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16.632px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16.632px;">Ready for </span><span style="background-color: white; color: #333333; line-height: 16.632px;">some more delicious meal ideas? Check out The Secret Recipe Club recipe linky below:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16.632px;"><br /></span></span>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-40426992084530966142016-03-20T04:00:00.000-07:002016-03-20T09:55:59.026-07:00Katsudon (Fried Pork cutlet, egg, rice bowl) #SundaySupper<div class="separator" style="clear: both; text-align: center;">
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I think people often get nervous when I start talking about Japanese recipes. They imagine raw fish (sashimi) or exotic ingredients. Okay, sushi is always a hit when dining out, but in truth, some of my favorite Japanese dishes are the more humble, comfort food staples that you don't often eat at a fancy restaurant.<br />
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One dish I fell in love with during my time in Japan was the humble donburi. These rice bowls were lunch staples, but also were a perfect meal for an expat living alone. One donburi that I really enjoyed was the Katsudon. It was a fried pork cutlet, tonkatsu, cooked with eggs, simmered onions and set on top of a warm bed of rice. The sauce is both sweet and savory and the whole dish is warm and filling.<br />
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It had been a while since my husband or I had enjoyed a Katsudon, but once we dug in, my husband admitted this dish is his favorite.<br />
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I like to enjoy mine with a simple bowl of miso soup, but it is also great as a stand alone dish.<br />
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This dish begins with the fried pork cutlet. I use the very thin cut, boneless pork chops so they cook quickly. They are breaded in a typical dredge of flour, egg and bread crumbs. To get the signature crunch, Japanese panko is suggested. Luckily they are readily available in most grocery stores or on amazon.<br />
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Then I softened half a yellow onion with just a little oil.<br />
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Low and slow helps to really bring out the sugars in a yellow onion.<br />
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While the onions are sauteeing, stir up the sauce... a mixture of soy sauce, mirin and dashi. This is really what adds all the flavor to the dish.<br />
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Once the sauce is added to the onions, make a little room and put the pork cutlets back into the skillet. Flip the cutlet slices so both sides can soak up some of the sauce. Then Pour the egg around the sides and top with green onions.<br />
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Cook the egg till set. I like to cover with a lid to help steam the egg. Remove from the heat a little underdone and place over a steaming bowl of rice. The eggs will continue to cook and set up from the steam of the rice.<br />
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Then enjoy!<br />
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<br />
<b><span style="font-size: x-large;">Katsudon</span></b><br />
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<b><i><u>You Will Need:</u></i></b><br />
<br />
<ul>
<li>2 thin cut pork cutlets</li>
<li>1 egg scrambled</li>
<li>1/4 c. flour</li>
<li>1/2 c. panko (Japanese bread crumbs)</li>
<li>oil for frying (enough to cover the pork cutlets)</li>
<li>1/2 yellow onion, thinly sliced</li>
<li>2 Tbsp. soy sauce</li>
<li>1 Tbsp. mirin</li>
<li>2/3 c. dashi</li>
<li>3 egg, partially scrambled</li>
<li>2 green onions, sliced</li>
<li>2 bowls of Japanese rice (short grain), prepared</li>
</ul>
<div>
<br /></div>
Heat up your oil and pan for frying.<br />
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While the oil is heating up, bread the pork cutlets. Set up a dredging station with flour, egg wash and panko in 3 seperate containers. Dredge both pork cutlets and fry till golden brown as soon as the oil has reached temperature.<br />
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Set the cooked pork cutlets aside on a paper town to drain.<br />
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Put a teaspoon of oil back into the skillet and add the sliced onion. Cook over medium low till softened and translucent.<br />
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In a small bowl, whisk together the soy sauce, mirin and dashi. Set aside.<br />
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Whisk together the 3 eggs gently, leaving some of the whites and yolks still separated.<br />
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Cut the pork cutlets into slices and make a place for each cutlet in the onions. Pour the sauce around over the onions and let cook for about 1 minute. Flip the pork cutlets and pour the egg over the onions and cutlet, sprinkle with green onions. Cover with a lid. Cook until set to desired consistency.<br />
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<i>I leave my eggs a little soft as they will continue cooking when placed over the steaming rice.</i><br />
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Divide the cutlet, eggs, onions and sauce between two bowls of rice. Enjoy!<br />
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<br />
<strong>Appetizers & Sides</strong>
<br />
<ul>
<li><a href="http://www.confessionsofacookingdiva.com/" target="_blank">Classic Deviled Eggs</a> from Confessions of a Cooking Diva</li>
<li><a href="http://cosmopolitancornbread.com/" target="_blank">Classic Deviled Eggs</a> from Cosmopolitan Cornbread</li>
<li><a href="http://www.pineneedlesinmysalad.com/" target="_blank">Easter deviled egg chicks</a> from Pine Needles In My Salad</li>
<li><a href="http://www.mommasmeals.org/" target="_blank">Guacamole Deviled Eggs</a> from Momma’s Meals</li>
<li><a href="http://www.reneeskitchenadventures.com/" target="_blank">Ham and Swiss Deviled Eggs</a> from Renee’s Kitchen Adventures</li>
<li><a href="http://cupcakesandkalechips.com/" target="_blank">Hrudka – Ukrainian Egg Cheese for Easter</a> from Cupcakes & Kale Chips</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/">Jalapeño Popper Deviled Eggs</a> from A Day in the Life on the Farm</li>
<li><a href="http://anappealingplan.com/" target="_blank">Spicy Deviled Eggs</a> from An Appealing Plan</li>
</ul>
<strong>Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)</strong>
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<ul>
<li><a href="http://wholisticwoman.com/">Asparagus Sausage Skillet with Egg</a> from Wholistic Woman</li>
<li><a href="http://tramplingrose.com/" target="_blank">Baked Eggs in Cream</a> from Tramplingrose</li>
<li><a href="http://www.curiouscuisiniere.com/" target="_blank">Baked Scotch Eggs</a> from Curious Cuisiniere</li>
<li><a href="http://www.hezzi-dsbooksandcooks.com/" target="_blank">Chorizo, Dubliner, and Vegetable Quiche</a> from Hezzi-D’s Books and Cooks</li>
<li><a href="http://www.myimperfectkitchen.com/" target="_blank">Classic Egg Salad Sandwich</a> from My Imperfect Kitchen</li>
<li><a href="http://www.wendyweekendgourmet.com/">Classic Shirred Eggs with Gruyere and Ham</a> from The Weekend Gourmet</li>
<li><a href="http://www.foodlustpeoplelove.com/">Egg Biryani</a> from Food Lust People Love</li>
<li><a href="http://www.brunchnbites.com/" target="_blank">Egg & Mushrooms Popover</a> from Brunch-n-Bites</li>
<li><a href="http://www.feedingbig.com/" target="_blank">Fri-Tot-Ta</a> from Feeding Big and More</li>
<li><a href="http://thetiptoefairy.com/" target="_blank">Hashbrown Egg Nests</a> from The TipToe Fairy</li>
<li><a href="http://tasteandsee.com/" target="_blank">Huevos Rancheros Tostadas with Homemade Refried Beans</a> from Taste And See</li>
<li><a href="http://www.foodhuntersguide.com/">Italian Style Stuffed Bread</a> from The Food Hunter’s Guide to Cuisine</li>
<li><a href="http://www.fantasticalsharing.com/" target="_blank">Jalapeño Popper Quiche</a> from Fantastical Sharing of Recipes</li>
<li><a href="http://ninjabaker.com/" target="_blank">Japanese Egg Crepes</a> (Kinshi Tamago) from NinjaBaker.com</li>
<li><a href="http://adventuresinallthingsfood.blogspot.com/" target="_blank">Katsudon (Fried Pork cutlet, egg, rice bowl)</a> from Adventures in All Things Food</li>
<li><a href="http://mylifecookbook.com/" target="_blank">Low Carb Breakfast Pizza</a> from My Life Cookbook</li>
<li><a href="http://hardlyagoddess.com/" target="_blank">Make Ahead & Freeze Omelette Cups</a> from Hardly A Goddess</li>
<li><a href="http://amindfullmom.com/" target="_blank">Mediterranean Quiche</a> from A Mind “Full” Mom</li>
<li><a href="http://italianbellavita.com/" target="_blank">Mini Frittata with Asparagus and Six Italian Cheeses</a> from La Bella Vita Cucina</li>
<li><a href="http://www.kitchengidget.com/" target="_blank">Papas con Huevos (Potato and Egg Tacos)</a> from Kitchen Gidget</li>
<li><a href="http://www.akitchenhoorsadventures.com/" target="_blank">Pasta Carbonara with Shrimp and Leeks</a> from A Kitchen Hoor’s Adventures</li>
<li><a href="http://www.monicastable.com/" target="_blank">Poached Eggs over Roasted Asparagus</a> from Monica’s Table</li>
<li><a href="http://www.erinbrighton.com/" target="_blank">Potato, Egg and Cheese Scramble</a> from And She Cooks</li>
<li><a href="http://www.highlandsranchfoodie.com/" target="_blank">Pulled Pork and Black Bean Huevos Rancheros</a> from Cooking on The Ranch</li>
<li><a href="http://www.texannewyorker.com/" target="_blank">Spaghetti with Fried Eggs</a> from The Texan New Yorker</li>
<li><a href="http://www.kimchimom.com/" target="_blank">Spam Benedict with Kimchi Aioli</a> from kimchi MOM</li>
<li><a href="http://thewimpyvegetarian.com/" target="_blank">Spinach Quiche Toast Cups with Hashed Browns</a> from The Wimpy Vegetarian</li>
<li><a href="https://palatablepastime.com/" target="_blank">Steak Benedict</a> from Palatable Pastime</li>
<li><a href="http://fromgatetoplate.com/" target="_blank">Steak Omelette</a> from From Gate to Plate</li>
<li><a href="http://www.thatskinnychickcanbake.com/" target="_blank">Sun-dried Tomato and Spinach Quiche</a> from That Skinny Chick Can Bake</li>
<li><a href="http://www.cindysrecipesandwritings.com/" target="_blank">Sunny Side Up Burger</a> from Cindy’s Recipes and Writings</li>
<li><a href="http://www.carolinescooking.com/" target="_blank">Tex-Mex migas</a> from Caroline’s Cooking</li>
<li><a href="http://www.dailydishrecipes.com/">Toad in the Hole Breakfast Sandwiches</a> from Daily Dish Recipes</li>
<li><a href="http://xn--tomato%20asiago%20frittata%20books%20n%20cooks-qn42a/" target="_blank">Tomato Asiago Frittata</a> from Books n’ Cooks</li>
<li><a href="http://www.tarasmulticulturaltable.com/" target="_blank">Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)</a> from Tara’s Multicultural Table</li>
</ul>
<strong>Desserts</strong>
<br />
<ul>
<li><a href="http://dessertsrequired.com/" target="_blank">Chocolate Dipped Raspberry Meringue Cookies</a> from Desserts Required</li>
<li><a href="http://www.thefreshmancook.com/" target="_blank">Creamy Flan</a> from The Freshman Cook</li>
<li><a href="http://www.theredheadbaker.com/" target="_blank">Creme Anglaise</a> from The Redhead Baker</li>
<li><a href="http://janesadventuresindinner.com/" target="_blank">Croquenbouche</a> from Jane’s Adventures in Dinner</li>
<li><a href="http://www.chefnextdoorblog.com/" target="_blank">Dark Chocolate Mousse</a> from The Chef Next Door</li>
<li><a href="http://www.loveandconfections.com/" target="_blank">Pavlova with Strawberry Curd</a> from Love and Confections</li>
<li><a href="http://thecrumbycupcake.com/" target="_blank">Pistachio Chai Baked Alaska</a> from The Crumby Cupcake</li>
<li><a href="http://www.piesandplots.net/" target="_blank">White Chocolate Chip Cookies</a> from Pies and Plots</li>
</ul>
<ul>
<li>Plus <a href="http://sundaysuppermovement.com/" target="_blank">Curried Egg Salad on Toasted Naan and More Eggtastic Recipes</a> from Sunday Supper Movement</li>
</ul>
<a href="http://www.sundaysuppermovement.com/" style="clear: left; float: leffloat: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em; text-align: left;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong><br />
<br />
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br />
<strong><br /></strong> <strong>Would you like to join the Sunday Supper Movement?</strong> It’s easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement.</a>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-87567933446473734952016-03-17T04:30:00.000-07:002016-03-17T07:50:50.428-07:00Pineapple Upside Down Coconut Cake #BundtBakers<div class="separator" style="clear: both; text-align: center;">
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One of my fondest culinary memories was pre-children. My husband and I spent many a night working through a new and exciting recipe. One weekend we set out to perfect homemade pasta and another night we worked on recreating a favorite restaurant dish.<br />
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One night I decided to try out a pineapple upside down cake in our new, beloved cast iron skillet.<br />
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Luckily, with no children around, we never quite made it past the cake. We dug right into the warm cake and ate our fill. We still talk about that cake.<br />
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Oddly enough, it has been years since I decided to make another one. Maybe in the back of my mind I have been worried that we won't want to eat a "real" dinner. What kind of an example would that set for our three kids?<br />
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I was very excited to see that March's Bundt Baker's theme was "Tropical Vacation". Hosted by Christiane, <a href="http://www.takingonmagazines.com/" target="_blank"><span style="color: blue;">The Mom Chef: Taking on Magazines</span></a>, with a nod to all those amazing flavors that take us away to warmer climates and tiny umbrellas.<br />
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I knew right away what I wanted to make. It just had to be a Pineapple Upside Down Cake! But, why go for the obvious right? I have developed a little obsession with creamy moist coconut cakes, and I thought the coconut and pineapple flavors are surely my favorite tropical treats. So I combined them this month for Pineapple Upside Down Coconut Cake.<br />
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Ready to dig right in? If you make this and then decide to skip dinner... I promise not to tell.<br />
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<b><span style="font-size: x-large;">Pineapple Upside Down Coconut Cake</span></b><br />
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<u><i>You Will Need:</i></u><br />
<ul>
<li>6 pineapple rings</li>
<li>6+ maraschino cherries</li>
<li>3 Tbsp. unsalted butter</li>
<li> 1/2 c. firmly packed brown sugar</li>
<li>3 c. all-purpose flour</li>
<li>1 Tbsp. baking powder</li>
<li>1/2 tsp. salt</li>
<li>1 c. unsalted butter, at room temperature</li>
<li>2 1/2 c. sugar</li>
<li>2 eggs + 2 yolks</li>
<li>1 Tbsp. vanilla extract</li>
<li>1 Tbsp. coconut extract</li>
<li>1 1/3 c. unsweetened coconut milk</li>
</ul>
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Preheat the oven to 350 degrees.<br />
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In a small saucepan over medium heat, melt the butter and sugar till dissolved. Set aside.<br />
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Generously grease a classic bundt pan. place the pineapple rings in the bottom, with a cherry in the middle of each ring. Add a few more cherries, if you like. Pour the brown sugar mixture over the top and set aside.<br />
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In a medium bowl, whisk together the flour, baking powder and salt.<br />
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In a stand mixer, cream the butter and 2 1/2 cups sugar together for 3 minutes. Scrape the sides and then add the eggs, one at a time, till well mixed. Then mix in the coconut and vanilla extracts.<br />
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Add the flour mixture and coconut milk to the bowl, alternating between the two, ending with the flour. Do not overmix, mix just until combined.<br />
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Pour the batter into the bundt pan and smooth down the top.<br />
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Bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then invert onto a cake plate. Be sure to drizzle any remaining caramel back onto the cake top!<br />
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Enjoy warm or cool.<br />
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Now don't forget to check out all the other amazing Tropical Vacation inspired bundt recipes below:<br />
<ul>
<li><a href="http://www.foodlustpeoplelove.com/2016/03/banana-coconut-pineapple-bundt.html" target="_blank">Banana Coconut Pineapple Bundt</a> by Food Lust People Love </li>
<li><a href="http://ilovebundtcakes.com/banana-pineapple-mini-bundt-cakes/" target="_blank">Banana Pineapple Mini Bundt Cakes</a> by I Love Bundt Cakes</li>
<li><a href="http://janesadventuresindinner.com/2016/03/bundtbakers-banana-rum-cake.html" target="_blank">Banana Rum Cake</a> by Jane's Adventures in Dinner </li>
<li><a href="http://bakinginpyjamas.com/2016/03/17/bounty-bundt-cake-bundtbakers/" target="_blank">Bounty Bundt Cake</a> by Baking in Pyjamas</li>
<li><a _blank="" href="http://lamejormaneradehacer.blogspot.com/2016/03/bundt-cake-tropical-breadbakers.html%E2%80%9D%20target=">Bundt Cake Tropical</a> by La mejor manera de hacer … </li>
<li><a href="http://www.thewhiskingbowl.com/chocolate-coconut-tres-leches-bundt-cake/" target="_blank">Chocolate Coconut Tres Leche Bundt Cake</a> by The Whisking Bowl </li>
<li><a href="http://brooklynhomemaker.com/2016/03/17/drommekage-danish-dream-cake-bundt-cake-bundtbakers/" target="_blank">Drømmekage (Danish Dream Cake) Bundt Cake</a> by Brooklyn Homemaker </li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/golden-tropical-coconut-bundt-cake/" target="_blank">Golden Tropical Coconut Bundt Cake</a> by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice </li>
<li><a href="http://www.takingonmagazines.com/key-lime-bundt-cake-for-marchs-tropical-bundtbakers/" target="_blank">Key Lime Bundt Cake</a> by Taking On Magazines </li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2016/03/lava-flow-bundt-cake-bundt-bakers.html" target="_blank">Lava Flow Bundt Cake</a> by All That's Left Are The Crumbs </li>
<li><a _blank="" href="https://palatablepastime.com/2016/03/17/lime-coconut-bundt-cake-bundtbakers/%E2%80%9D%20target=">Lime-Coconut Bundt Cake</a> by Palatable Pastime</li>
<li><a href="http://rebekahrose.blogspot.com/2016/03/bundtbakers-pina-colada-rum-bundt-cake.html" target="_blank">Piña Colada Rum Bundt Cake</a> by Making Miracles</li>
<li><a href="http://adventuresinallthingsfood.blogspot.com/2016/03/pineapple-upside-down-coconut-cake.html" target="_blank">Pineapple Upside Down Coconut Cake</a> by Adventures in All Things Food </li>
<li><a href="http://www.spiceroots.com/raspberry-mojito-bundt-cake/" target="_blank">Raspberry Mojito Bundt Cake</a> by SpiceRoots </li>
<li><a href="http://www.icampinmykitchen.com/2016/03/speckled-tropical-bundt-cakepomegranate.html" target="_blank">Speckled Tropical Bundt Cake</a> by I Camp in my Kitchen </li>
<li><a href="http://loschatoschefs.blogspot.com/2016/03/tequila-sunrise-bundt-cake-bundtbakers.html" target="_blank">Tequila Sunrise Bundt Cake</a> by Los Chatos Chefs</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2016/03/tres-leche-bundt-cake-bundtbakers.html" target="_blank">Tres Leche Bundt with Pineapple and Strawberry Whipped Cream</a> by A Day in the Life on the Farm </li>
<li><a href="http://www.tartacadabra.blogspot.com/2016/03/tropical-hummingbird-bundt-cake-bundt.html" target="_blank">Tropical Hummingbird Bundt Cake</a> by Tartacadabra</li>
<li><a href="https://sewyoucancook.wordpress.com/2016/03/17/bundtbakers-tropical-vacation/" target="_blank">Tropical Supreme Cake with Rum Cream Cheese Glaze</a> by Sew You Think You Can Cook </li>
</ul>
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<a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" src="https://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png" /></a></div>
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#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.<br />
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Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>.<br />
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-79041435360029943332016-03-14T05:00:00.000-07:002016-03-14T05:00:23.082-07:00DIY Easter Egg Shirt - Silhouette Heat Transfer & Rhinestones<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-cfBA4HcOI_U/VuDFkjhdcSI/AAAAAAAA3N0/VQe-roFK0fM/s1600/IMG_2558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-cfBA4HcOI_U/VuDFkjhdcSI/AAAAAAAA3N0/VQe-roFK0fM/s640/IMG_2558.JPG" width="426" /></a></div>
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With Easter coming up early this year, I wanted to make my daughter a special holiday shirt that could be finished in an afternoon. Of course, I also wanted to try something new. Can you believe that I still haven't tried embellishing with rhinestones yet?</div>
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This year I am back participating in the Silhouette Challenges, but this year there will only be 4 group posting dates. Okay, I am a little bummed, but I am excited to play around more on my own time and hope to post those projects as well. This month's challenge just happened to be with fabric. </div>
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Oh, be sure to stick around for the whole post, there is an amazing giveaway near the end... plus more great inspiration from my fellow Silhouette Challenge members. :)</div>
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<a href="https://2.bp.blogspot.com/-IMy6IEdUubs/VuXep5KnSHI/AAAAAAAA3Pw/ohQ0A5iyjysFTC7PugBAvVxDBYnUXOfCg/s1600/IMG_2573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://2.bp.blogspot.com/-IMy6IEdUubs/VuXep5KnSHI/AAAAAAAA3Pw/ohQ0A5iyjysFTC7PugBAvVxDBYnUXOfCg/s640/IMG_2573.JPG" width="640" /></a></div>
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Okay, back to the shirt.</div>
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As much as I love my daughter in Easter dresses, she is more of a rough and tumble girl. She would much rather have fun and play hard in a holiday shirt. I wanted to add a little sparkle to her shirt with both glitter heat transfer material and a few well placed rhinestones.</div>
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For this project you will need:</div>
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<ul>
<li>Heat Transfer Material (I chose white with glitter)</li>
<li>Rhinestones (I used pink, blue, yellow, green, black and clear)</li>
<li>Iron</li>
<li>thin towel or pillowcase to place over design during ironing</li>
<li>Easter Egg Cut Files - from the Silhouette design store</li>
<li>Pick-Me-Up Tool *optional, but very handy!</li>
</ul>
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I don't have a cut file to share with you for this project. I found 2 different designs that I loved in the Silhouette Design Store. They were each $0.99. I used this set of <a href="https://www.silhouettedesignstore.com/view-shape/55906" target="_blank"><span style="color: blue;">3 Easter Eggs</span></a>, as well as this <a href="https://www.silhouettedesignstore.com/view-shape/57494" target="_blank"><span style="color: blue;">Easter Egg Card</span></a> design.</div>
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<a href="https://4.bp.blogspot.com/-8kMU0jcMN0w/VuXW53dMeaI/AAAAAAAA3Os/Gu8lXiVOS0gvV9vuTqike-yYiJddMWhiQ/s1600/Fullscreen%2Bcapture%2B392016%2B14354%2BPM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://4.bp.blogspot.com/-8kMU0jcMN0w/VuXW53dMeaI/AAAAAAAA3Os/Gu8lXiVOS0gvV9vuTqike-yYiJddMWhiQ/s640/Fullscreen%2Bcapture%2B392016%2B14354%2BPM.jpg" width="640" /></a></div>
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So I downloaded the designs, brought them into the software and then deleted the layers or items I didn't need. I didn't want to do a lot of extra weeding or aligning, so I wanted to weld the 3 egg shapes together.</div>
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<a href="https://3.bp.blogspot.com/-uJT39fQi3Y8/VuXW6jmQxiI/AAAAAAAA3Ow/G2DTxrWhYkw8koTfCa8Gyl-d7rQt4LI5g/s1600/Fullscreen%2Bcapture%2B392016%2B14447%2BPM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://3.bp.blogspot.com/-uJT39fQi3Y8/VuXW6jmQxiI/AAAAAAAA3Ow/G2DTxrWhYkw8koTfCa8Gyl-d7rQt4LI5g/s640/Fullscreen%2Bcapture%2B392016%2B14447%2BPM.jpg" width="640" /></a></div>
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To weld, so the objects will be cut out as 1 image, overlap the designs, then select all three eggs. The menu at the top right is where you will find the modify menu. This drop-down menu has the weld function.</div>
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<a href="https://2.bp.blogspot.com/-Msd0Qx-Ia4A/VuXW8o7-NfI/AAAAAAAA3O4/9n_6DaWjqv0jDrSVLE949BvSWX7hOmTSw/s1600/Fullscreen%2Bcapture%2B392016%2B14642%2BPM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://2.bp.blogspot.com/-Msd0Qx-Ia4A/VuXW8o7-NfI/AAAAAAAA3O4/9n_6DaWjqv0jDrSVLE949BvSWX7hOmTSw/s640/Fullscreen%2Bcapture%2B392016%2B14642%2BPM.jpg" width="640" /></a></div>
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Once all the images are connected, cut out the heat transfer material as usual. I always make sure to double check my cut setting and blade depth to prevent headaches later.</div>
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Applying the heat transfer material is super easy, especially when it is only one solid piece. Once ironed on, it was time to embellish my Easter Eggs with a little color. Tulip has a great variety pack of heat-set rhinestones if you don't have a stash already.</div>
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Also, this was my first time trying out the Pick-Me-Up tool. It was awesome! One end is sticky... just tacky enough to grab and hold those rhinestones, but not too sticky so it wouldn't let go. The other end has a wedge that was perfect for turning over flipped rhinestones.</div>
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Please note, I chose not to create a rhinestone template on the Silhouette because this project didn't use many rhinestones and their setting didn't have to be exact. That is next on my project wish-list. :)</div>
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To set the rhinestones, I placed a pillowcase over the design and gently pressed straight down with my iron. Then I turned the shirt inside out and ironed it again from the other side.</div>
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<a href="https://2.bp.blogspot.com/-5dfRwdDJaGs/VuXerW1Id1I/AAAAAAAA3P0/a0vHOUxYaMAYA7fkD85PApHMdXq6hXP-g/s1600/IMG_2584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-5dfRwdDJaGs/VuXerW1Id1I/AAAAAAAA3P0/a0vHOUxYaMAYA7fkD85PApHMdXq6hXP-g/s640/IMG_2584.JPG" width="640" /></a></div>
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The finished Easter shirt is the perfect balance of fun and sparkle! Very fitting for my daughter. Do you have someone in your life who would enjoy a sparkly Easter Egg Shirt?</div>
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<a href="https://3.bp.blogspot.com/-OnZOH7zzNos/VuDFl-H-a4I/AAAAAAAA3N0/4i7HJlLRHZcKMSRsiGD2cG49XkQS4QU8w/s1600/IMG_2560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-OnZOH7zzNos/VuDFl-H-a4I/AAAAAAAA3N0/4i7HJlLRHZcKMSRsiGD2cG49XkQS4QU8w/s640/IMG_2560.JPG" width="640" /></a></div>
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Thanks for stopping by! I hope you enjoyed my project. Be sure to check out all 22 project ideas below. Also be sure to enter the great giveaway at the end of the post. </div>
<h3>
Want to Check Out More Silhouette Projects?</h3>
My Silhouette Challenge buddies and I are all sharing projects on our blogs today, so peruse the projects below for a wealth of Silhouette inspiration!<br />
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<img src="https://lh3.googleusercontent.com/1YsOh81KRZw0smt7vUYeBRAFtPTs5LRy2vD-Jbm70YM4g8s6XdZdTw=s0-p" style="display: block; margin: 0 auto;" usemap="#imageMap" /><map id="imageMap" name="imageMap"><area alt="Art Party Smocks" coords="25,200,123,298" href="http://wp.me/p4H5lj-210" id="360" shape="rect" target="_blank" title="Art Party Smocks"></area><area alt="Custom Daredevil Shirt ~ Silhouette Blog Hop" coords="127,200,225,298" href="http://wp.me/p1XTLI-13l" id="361" shape="rect" target="_blank" title="Custom Daredevil Shirt ~ Silhouette Blog Hop"></area><area alt="DIY Lightning Bug Wall Art with Lights" coords="229,200,327,298" href=" http://morenascorner.com/diy-light-art/" id="352" shape="rect" target="_blank" title="DIY Lightning Bug Wall Art with Lights"></area><area alt="DIY Chevron Mickey Mouse Shirt with Glitter HTV" coords="331,200,429,298" href="http://simplykellydesigns.com/blog/2016/03/14/mickey-mouse-shirt" id="354" shape="rect" target="_blank" title="DIY Chevron Mickey Mouse Shirt with Glitter HTV"></area><area alt="DIY Nautical Pillow Cover + A GIVEAWAY!" coords="433,200,531,298" href="http://wp.me/p75DFD-16E" id="346" shape="rect" target="_blank" title="DIY Nautical Pillow Cover + A GIVEAWAY!"></area><area alt="Recycling Tee Shirts - St. Patty's Day Style! " coords="25,302,123,400" href="http://www.atimeforseasons.net/2016/03/upcycling-tee-shirts-st-patty-day-style-silhouette.html" id="355" shape="rect" target="_blank" title="Recycling Tee Shirts - St. Patty's Day Style! "></area><area alt="Appliqued Initial Heart Pillow" coords="127,302,225,400" href="http://www.architectureofamom.com/2016/03/appliqued-initial-heart-pillow.html" id="341" shape="rect" target="_blank" title="Appliqued Initial Heart Pillow"></area><area alt="Wrap-Around Shark Shirt" coords="229,302,327,400" href="http://wp.me/p4BDTS-2ve" id="357" shape="rect" target="_blank" title="Wrap-Around Shark Shirt"></area><area alt="Sew A Shopping Tote Into A Zipper Pouch" coords="331,302,429,400" href="http://haberdasheryfun.com/diy-projects/turn-a-shopping-tote-into-a-zipper-pouch" id="358" shape="rect" target="_blank" title="Sew A Shopping Tote Into A Zipper Pouch"></area><area alt="3 Creative Onesies for Baby Girl & Free Cut Files" coords="433,302,531,400" href="http://www.thinkingcloset.com/2016/03/14/3-creative-onesies-for-baby-girl/" id="351" shape="rect" target="_blank" title="3 Creative Onesies for Baby Girl & Free Cut Files"></area><area alt="Pom Pom Tail Bunny Onesie" coords="25,404,123,502" href=" http://titicrafty.com/2016/03/pom-pom-tail-bunny-onesie/" id="350" shape="rect" target="_blank" title="Pom Pom Tail Bunny Onesie"></area><area alt="Freezer Paper Stenciled Cushion with a Giveaway!" coords="127,404,225,502" href="http://www.getsilvered.com/?p=4958" id="342" shape="rect" target="_blank" title="Freezer Paper Stenciled Cushion with a Giveaway!"></area><area alt="Rawr! Dinosaur Birthday Shirt" coords="229,404,327,502" href="http://wp.me/p6V922-1mj" id="364" shape="rect" target="_blank" title="Rawr! Dinosaur Birthday Shirt"></area><area alt="customize your Picnic Blanket" coords="331,404,429,502" href="http://wp.me/p3E4e8-1MR" id="363" shape="rect" target="_blank" title="customize your Picnic Blanket"></area><area alt="It is Well With My Soul T-Shirt Design" coords="433,404,531,502" href="http://createandbabble.com/it-is-well-with-my-soul-t-shirt-design/" id="347" shape="rect" target="_blank" title="It is Well With My Soul T-Shirt Design"></area><area alt="Monogrammed Envelope Pillows + Giveaway {The Silhouette Challenge}" coords="25,506,123,604" href="http://www.curlycraftymom.com/2016/03/monogrammed-envelope-pillows-giveaway.html" id="344" shape="rect" target="_blank" title="Monogrammed Envelope Pillows + Giveaway {The Silhouette Challenge}"></area><area alt="Toddler Trouble Shirt with free cut file" coords="127,506,225,604" href="http://www.unoriginalmom.com/toddler-trouble-shirt" id="349" shape="rect" target="_blank" title="Toddler Trouble Shirt with free cut file"></area><area alt="DIY Ombré Tote" coords="229,506,327,604" href="http://wp.me/p4cC0n-Zu" id="359" shape="rect" target="_blank" title="DIY Ombré Tote"></area><area alt="Upcycled t-shirt cat... Meow!" coords="331,506,429,604" href="http://www.theexperimentalhome.com/upcycled-tshirt-cat/" id="356" shape="rect" target="_blank" title="Upcycled t-shirt cat... Meow!"></area><area alt="Little Helper Stenciled Kids Apron" coords="433,506,531,604" href="http://www.creativeramblingsblog.com/6832" id="343" shape="rect" target="_blank" title="Little Helper Stenciled Kids Apron"></area><area alt="DIY Easter Egg Shirt - Silhouette Heat Transfer & Rhinestones" coords="25,608,123,706" href="http://adventuresinallthingsfood.blogspot.com/2016/03/diy-easter-egg-shirt-silhouette-heat.html" id="345" shape="rect" target="_blank" title="DIY Easter Egg Shirt - Silhouette Heat Transfer & Rhinestones"></area><area alt="DIY: Crazy Cat Lady Shirt + Free Cut File" coords="127,608,225,706" href="http://mintedstrawberry.blogspot.com/2016/03/diy-crazy-cat-lady-shirt-free-cut-file.html" id="348" shape="rect" target="_blank" title="DIY: Crazy Cat Lady Shirt + Free Cut File"></area></map><br />
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1. <a href="http://wp.me/p4H5lj-210" target="_blank">Cutesy Crafts</a> // 2. <a href="http://wp.me/p1XTLI-13l" target="_blank">Mama Sonshine</a> // 3. <a href="http://morenascorner.com/diy-light-art/" target="_blank">Morena's Corner</a> // 4. <a href="http://simplykellydesigns.com/blog/2016/03/14/mickey-mouse-shirt" target="_blank">Simply Kelly Designs</a> // 5. <a href="http://wp.me/p75DFD-16E" target="_blank">Coral + Mint Design Co.</a> // 6. <a href="http://www.atimeforseasons.net/2016/03/upcycling-tee-shirts-st-patty-day-style-silhouette.html" target="_blank">A Time For Seasons</a> // 7. <a href="http://www.architectureofamom.com/2016/03/appliqued-initial-heart-pillow.html" target="_blank">Architecture of a Mom</a> // 8. <a href="http://wp.me/p4BDTS-2ve" target="_blank">Where The Smiles Have Been</a> // 9. <a href="http://haberdasheryfun.com/diy-projects/turn-a-shopping-tote-into-a-zipper-pouch" target="_blank">Haberdashery Fun</a> // 10. <a href="http://www.thinkingcloset.com/2016/03/14/3-creative-onesies-for-baby-girl/" target="_blank">The Thinking Closet</a> // 11. <a href="http://titicrafty.com/2016/03/pom-pom-tail-bunny-onesie/" target="_blank">The Crafting Nook</a> // 12. <a href="http://www.getsilvered.com/?p=4958" target="_blank">Get Silvered</a> // 13. <a href="http://wp.me/p6V922-1mj" target="_blank">Tori Grant Designs</a> // 14. <a href="http://wp.me/p3E4e8-1MR" target="_blank">From Wine to Whine</a> // 15. <a href="http://createandbabble.com/it-is-well-with-my-soul-t-shirt-design/" target="_blank">Create & Babble</a> // 16. <a href="http://www.curlycraftymom.com/2016/03/monogrammed-envelope-pillows-giveaway.html" target="_blank">Curly Crafty Mom</a> // 17. <a href="http://www.unoriginalmom.com/toddler-trouble-shirt" target="_blank">unOriginal Mom</a> // 18. <a href="http://wp.me/p4cC0n-Zu" target="_blank">The Small Stuff Counts</a> // 19. <a href="http://www.theexperimentalhome.com/upcycled-tshirt-cat/" target="_blank">The Experimental Home</a> // 20. <a href="http://www.creativeramblingsblog.com/6832" target="_blank">Creative Ramblings</a> // 21. <a href="http://adventuresinallthingsfood.blogspot.com/2016/03/diy-easter-egg-shirt-silhouette-heat.html" target="_blank">Adventures in All Things Food</a> // 22. <a href="http://mintedstrawberry.blogspot.com/2016/03/diy-crazy-cat-lady-shirt-free-cut-file.html" target="_blank">Minted Strawberry</a> <br />
<h3>
Heat Press Giveaway</h3>
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<a href="https://1.bp.blogspot.com/-ZGpLhvjsnaQ/VuXYLT07KTI/AAAAAAAA3PQ/oYrNmOXFaN0LHCPqQsiHOVU8Hiu5n4QdA/s1600/Heat%2BPress%2BGvwy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-ZGpLhvjsnaQ/VuXYLT07KTI/AAAAAAAA3PQ/oYrNmOXFaN0LHCPqQsiHOVU8Hiu5n4QdA/s400/Heat%2BPress%2BGvwy.jpg" width="400" /></a></div>
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And I’ve saved the best for last! <strong> <a href="http://www.proworldinc.com/" rel="nofollow" target="_blank">Pro World Inc</a> is giving one lucky reader a Heat Press Valued at $300! </strong> Pretty sweet, huh? <strong>To enter</strong>: just complete the entries in the Rafflecopter widget below. You have 26 potential entries, which means a lot of winning power. So, hurry up and enter! {This giveaway runs from today through <strong>Monday, March 21st</strong> at 11:59p eastern and is open to anyone 18 years of age or older with a lower 48 U.S. mailing address. You can read the rest of the terms and conditions in the widget below.} <a class="rcptr" data-raflid="f66af4bd21" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/f66af4bd21/" id="rcwidget_h0tqvhv8" rel="nofollow">a Rafflecopter giveaway</a></div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-63793864690330992002016-03-06T21:00:00.000-08:002016-03-07T05:34:51.499-08:00Middle Eastern Breakfast: Pita, Fool and Labneh <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-8ctEoXv89uI/Vty4rLZIFtI/AAAAAAAA3J0/aSQv39ioKXw/s1600/IMG_2539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-8ctEoXv89uI/Vty4rLZIFtI/AAAAAAAA3J0/aSQv39ioKXw/s640/IMG_2539.JPG" width="640" /></a></div>
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Sometimes as the end of the day approaches, I need a family meal everyone will enjoy and will make enough for my hungry crew. Getting everyone around the table at the same time, from the pickiest eaters, to the hungriest among us, is also a challenge. For all these reasons, I am a huge fan of breakfast for dinner.<br />
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Of course, breakfast for dinner doesn't just mean pancakes, waffles or frittata. This past month I was thrilled to have had a glimpse at a few items often found on a Middle Eastern breakfast table. We tried pita bread, fool and labneh.<br />
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For my March <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> reveal, I was matched up with Sawsan from <a href="http://chefindisguise.com/" target="_blank"><span style="color: blue;">Chef in Disquise</span></a>. Looking through her blog recipes I flipped at all the amazing recipes I haven't tried or even heard of <span style="font-family: inherit;">before. Her <a href="http://chefindisguise.com/2015/02/03/feteer-meshaltet-egyptian-layered-pastry/" target="_blank"><span style="color: blue;">Egyptian Layered Pastry</span></a> (Feteer meshaltet) sounds amazing, as do her <a href="http://chefindisguise.com/2015/11/15/macarons-with-biscoff-filling/" target="_blank"><span style="color: blue;">Macarons with Biscoff filling</span></a>. But it was breakfast that really caught my eye. She had a gorgeous 3 part breakfast series with an amazing spread of items typical for a weekend breakfast.</span><br />
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It was like taking a culinary trip around the world, minus the jet lag!<br />
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Now, Sawsan mentions that the staples of hummus, fool and falafel are often available for purchase at a local restaurant, bright and early, for weekend meals. Since I don't have access to my own favorite neighborhood restaurant, I had the opportunity to make them for myself. Most of the work was passive time, rising and simmering away. As we got closer to dinner time, everything came together pretty quickly.<br />
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My biggest challenge was just hunting down the ingredients I needed. I felt very "small town" America when I tried to hunt down fava beans. Though I have grown my own in the garden, I had a hard time finding them canned or dried in my grocery stores. I was finally able to find some in the city at Whole Foods in the dry bulk section. I also had good luck finding things like zataar on amazon.com.<br />
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By the way, if you have never tried zataar before, pictured below, it is amazing! It is a Middle Eastern spice blend with differing balances of thyme, oregano, marjaram, sesame seeds, etc. It is wonderful with the labneh or mixed with olive oil for dipping bread.<br />
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<a href="https://3.bp.blogspot.com/-5r3MzsS_Zss/Vty4u-QF1RI/AAAAAAAA3KI/Aga_WjBcFP0/s1600/IMG_2544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://3.bp.blogspot.com/-5r3MzsS_Zss/Vty4u-QF1RI/AAAAAAAA3KI/Aga_WjBcFP0/s640/IMG_2544.JPG" width="640" /></a></div>
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Labneh is one I had to try, I have often heard of "yogurt cheese" but this was unique. Drained for several hours then hand rolled into balls, it is stored in olive oil. I knew immediately I wanted to try this one with fresh yogurt.<br />
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<b><span style="font-size: x-large;">Labneh Balls</span></b><br />
<i>recipe from <span style="color: blue;"><a href="http://chefindisguise.com/2012/05/12/homemade-labneh-recipe/" target="_blank">Chef in Disguise</a></span></i><br />
<i><br /></i> <u><i>You Will Need:</i></u><br />
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<li>2 c. plain yogurt or greek yogurt</li>
<li>1/2 tsp salt</li>
<li>olive oil to cover the balls</li>
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Stir together the salt and yogurt. Drain the yogurt with cheesecloth for 3-5 hours or overnight in the fridge. Put a small amount of olive oil on your fingers and form uniform balls, about a tablespoon in size. I used a small melon baller to achieve consistent sizes. Store in an airtight jar covered with olive oil. Make sure the top of the balls are covered with the oil.</div>
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Then of course I had to make fresh pita to go with the labneh and fool! Pita is very easy to make and I have made it before, but this recipe has an addition of honey and is very easy to follow.<br />
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<b><span style="font-size: x-large;">Pita Bread</span></b><br />
<i>recipe from <a href="http://chefindisguise.com/2012/10/03/pita-bread-recipe-how-to-make-pita-pockets/" target="_blank"><span style="color: blue;">Chef in Disguise</span></a></i><br />
<i><br /></i> You Will Need:<br />
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<ul>
<li>2 1/2 tsp. dry yeast</li>
<li>1/2 c. warm water</li>
<li>1 tsp. sugar</li>
<li>1 Tbsp. honey</li>
<li>4 - 4 1/2 c. all-purpose flour</li>
<li>2 Tbsp. olive oil</li>
<li>1 tsp. salt</li>
<li>3 Tbsp. powdered milk</li>
<li>1 1/2 c. lukewarm water</li>
</ul>
First, proof the yeast by combining the yeast, 1/2 cup warm water, sugar and honey in a bowl. If the yeast is active it will bubble up in a few minutes.<br />
<br />
In a large bowl, combine the flour, olive oil, salt and powdered milk. Use your fingers to rub in all the oil till well mixed.<br />
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Then create a well in the middle of the bowl and add the proofed yeast and 1 cup of lukewarm water. Mix to bring the dough together (with a wooden spoon or in a stand mixer).<br />
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Turn the dough out onto a floured surface and begin to work the dough. Slowly add more water (from the reserved 1/2 cup) as necessary. Knead till a smooth and elastic dough has formed.<br />
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Place the worked dough into a large oil coated bowl. Turn the dough to coat lightly with oil. Cover with a damp cloth and let rise till doubled in size.<br />
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Preheat the oven to 520 degrees and move the rack to the lowest position. Place a baking sheet into the oven during preheating.<br />
<br />
Divide the dough into small portions. Mine were a little larger than a golf ball. I like smaller pita pockets. Let these rest under a damp towel for about 10 - 15 minutes.<br />
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Once they have rested, roll out to thin circles of dough (3-4 mm). Then cover again with a damp cloth to rest for another 10 minutes.<br />
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Carefully place the dough, on the baking sheet. Be careful to lay it on the hot baking sheet without folding or crimping. The hot baking sheet and hot oven will create the dough to puff up as steam is trapped inside the dough. Bake for 2 - 5 minutes, then flip and bake for another 1 - 2 minutes.<br />
<br />
Remove from the own and place under a clean dry towel. The bread will stay pliable if kept covered.<br />
<br />
Repeat the steps with the remaining pita dough. Once cooled, place in storage bags and use within 2-5 days.<br />
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Also, if you only want to make a few at a time, pinch off what you need and store the remaining dough in the fridge.<br />
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<br />
<b><span style="font-size: x-large;">Fool (or Fool Medames)</span></b><br />
<i>recipe from <span style="color: blue;"><a href="http://chefindisguise.com/2016/01/21/middle-eastern-breakfast-take-1-fool-falafel-pita-bread/" target="_blank">Chef in Disguise</a></span></i><br />
<i><br /></i> Fool is a dip of cooked fava beans and a very filling addition to the breakfast foods. I started my recipe from dried beans because it was all I had access to. Sawsan's recipe begins with a can of already cooked fava beans. If you need to start with dry, too, start with this step:<br />
<br />
Rinse and soak 1 pound fava beans the night before. Cover the beans with warm water and 1 Tbsp. apple cider vinegar. The next day drain and rinse the beans. Simmer them for 4-6 hours covered, on low till tender.<br />
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Then you can continue with the recipe....<br />
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<br />
<i><u>You Will Need:</u></i><br />
<br />
<ul>
<li>cooked fava beans</li>
<li>1 clove garlic minced *optional</li>
<li>1 medium tomato, chopped finely</li>
<li>1 lemon juiced </li>
<li>1 Tbsp. tahini *optional</li>
<li>1/4 c. mint leaves chopped</li>
</ul>
<div>
Heat the fava beans, cooking liquid (or remaining liquid in the can) and garlic till it comes to a boil. Turn it down to a simmer. Take off the heat and mash the beans coarsely. Stir in the tomatoes, lemon juice, tahini and mint leaves. Drizzle the top with olive oil and garnish with a little more chopped tomato.</div>
<div>
<br /></div>
<div>
Fool can be used as a spread in the pita with tomato and cucmber slices.</div>
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Now that is my idea of breakfast for dinner! I hope this inspired you to try some of these recipes. This was my first time and it was a lot of fun.<br />
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Be sure to check out the whole blog, <a href="http://chefindisguise.com/" target="_blank"><span style="color: blue;">Chef in Disguise</span></a>, for more wonderful recipes and Middle Eastern cuisine as well as beautiful baked goods and other treats.<br />
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<br />
<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-45581527194043492882016-03-04T03:30:00.000-08:002016-03-06T10:35:50.578-08:00How to Create Felted Easter Eggs<div class="separator" style="clear: both; text-align: center;">
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<i>Easter will be here before we know it and these easy to make felted Easter Eggs would be perfect to display for the coming holiday.</i><br />
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Have you ever tried felting?<br />
<br />
It is surprisingly easy to do, requires very few supplies and the creations are only limitted by your imagination! A few years ago I created several <a href="http://adventuresinallthingsfood.blogspot.com/2012/09/fall-decorating-crafting-felt-pumpkins.html" target="_blank"><span style="color: blue;">felt pumpkins</span></a> for my entryway and that post is still getting pinned. I just love how they turned out. I display them every year.<br />
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I have always wanted to start a collection of Easter Eggs to display every year and I have a few half-finished knit eggs in my WIP pile. This year though, I wanted to take a stab (pardon the pun!) at making a few felt Easter Eggs. Luckily they take less time to knit. The perfect project for a rainy day.<br />
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First you will need a few supplies:<br />
<br />
<ul>
<li>Plain roving wool</li>
<li>colored roving wool</li>
<li>felting needle (barbed)</li>
<li>thick foam for shaping</li>
</ul>
<br />
I like to buy a large bag of plain white wool for making the base of my shapes. It usually costs less than buying all dyed or colored wool. I can add a layer of colored wool over the top. But, feel free to use the wool you can find, or have on hand.<br />
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I buy smaller balls of colored wool, depending on the project. I found these primary colored roving wool on Amazon. You can also find a variety of sellers on Etsy.<br />
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Then you need to get yourself a felting needle.<br />
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Felting needles can be a little intimidating! They are very long, tapered and sharp.<br />
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If you look closely at the tip you can see the little barbs. This helps to pull wool into the center as it is jabbed. I have gone through several different needles and simple is best for me. Unfortunately I have broken the tips off of more expensive needles.<br />
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Used properly, they are quite safe. Even my kids enjoy felting. Just make sure your needle never gets too close to your hand during shaping.<br />
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Begin with a big handful of roving wool. It will compact down a lot as you shape it. For one egg, I used a large handful of wool. The nice thing about felting is you can always add or take away wool until you achieve the size and shape you want.<br />
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I press the wool together with one hand and gently jab with the other. I will fold and roll the wool into the desired shape as I make controlled jabs until the object starts to shape up.<br />
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Once I had the basic egg shape, I could jab and turn the egg to get a more compact and smooth shape.<br />
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To decorate the white eggs, I took small amounts of colored wool and layed them over the egg. Then slowly and deliberately jabbed them in place.<br />
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Use the needle to pull any loose fibers into place, or stretch them with the needle tip to fill an area. If you don't like the placement, just pull the colored fibers off the egg. It is that easy.<br />
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For my multi-colored banded egg, I layered on multi-colored roving yarn and then layered it with a little more white, then another layer of colored wool till I achieved the desired pattern.<br />
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On another egg, I put created red flowers and green leaves.<br />
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In the future I would love to try stencils to achieve patterns around the eggs. Experiment and let me know what works for you. If you make your own felt Easter Eggs, leave a link below, I would love to come check them out.<br />
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<b><span style="font-size: large;">For more craft ideas, visit a few of my favorite bloggers:</span></b><br />
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<li>How to Make Your Own Night Cream for Beautiful Skin by <a href="http://the-socialites-closet.com/make-your-own-night-cream/"><span style="color: blue;">The Socialite's Closet</span></a></li>
<li>St. Patrick's Day Leprechaun Trap by <a href="http://www.tigerstrypes.com/leprechaun-trap/" target="_blank"><span style="color: blue;">TigerStrypes Blog</span></a></li>
<li>Zoey's Treasure by <a href="http://immutableramblings.com/?p=5160&preview=true" target="_blank"><span style="color: blue;">Immutable Ramblings</span></a></li>
<li>Easter Spring Wall Decor by <a href="http://b-is4.blogspot.com/2016/03/easter-spring-wall-decor.html" target="_blank"><span style="color: blue;">B is 4</span></a></li>
<li><span style="font-family: inherit;">Homemade Citrus Enzyme Cleaner by <a href="https://girlycreation.wordpress.com/?p=844&preview_id=844&preview_nonce=7b5f24f2fe&post_format=standard&preview=true" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; font-weight: 700; margin: 0px; outline: none; padding: 0px;" target="_blank"><span style="color: blue;">Girly Creation</span></a></span></li>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-27392736010508291712016-02-28T19:40:00.001-08:002016-02-28T19:40:26.988-08:00Civil War Cherry-Apple Cobbler with Sweet Vanilla CustardThis month's delicious treat is in honor of February's #BookClubCookbookCC selection The Killer Angels by Michael Shaara. It is a Civil War Cherry-Apple Cobbler with Sweet Vanilla Custard.<br />
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I have to admit that Civil War history is not my area of interest, but I was curious to give this famous dramatic novel a try. It has been several years since I read anything on the topic and I have to say I was a little rusty on the events. I was encouraged to give it a go since my son is avidly devouring history books. He was a little impressed to hear that I was reading about the Civil War, though at 8, he was rather sad to hear they had cavelry and cannons instead of tanks back then.<br />
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As you might remember, each month a new book is selected by a new host. Started by Camilla of <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank"><span style="color: blue;">Culinary Adventures with Camilla</span></a>, we are reading and cooking our way through <a href="http://www.amazon.com/gp/product/1585429244/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1585429244&linkCode=as2&tag=advinallthifo-20&linkId=WBMN54FFDKK5JLRM">The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's FavoriteBooks and Authors</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=advinallthifo-20&l=as2&o=1&a=1585429244" height="1" style="border: none !important; margin: 0px !important;" width="1" /> This month, Ashley from <a href="http://cheesecurdinparadise.blogspot.com/" target="_blank"><span style="color: blue;">Cheese Curd in Paradise</span></a> chose the title and invited us all to cook along with her. The story was a great inspiration for many fabulous recipes. Be sure to check out Ashley's post wrapping up the recipes for February - coming soon.<br />
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The book was a great glimpse into history for me. The author, Michael Shaara, did a wonderful job of bringing Gettysburg to life and the Civil War into perspective for me. The characters kept me reading and the details really helped to place me into a time that I am not ordinarily drawn to. Overall, it was a great story and not as dry as other Civil War literature I have encountered.<br />
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After reading and enjoying the book, I was excited to whip up something for my family that would represent this month's selection. Because my kids just love fruit and dessert, I had to stick with the original suggestion of Civil War Cherry-Apple Cobbler with Sweet Vanilla Custard.<br />
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With tart cheeries and silky baked apples, the flavors were well complimented with the vanilla custard. My hens have been very good to me lately and I was able to use up some fresh eggs for this little creation.<br />
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The beauty of a cobbler is how simple it is to create. Just start peeling and slicing those apples, mix the ingredients and top it with a sweet, cinnamon cookie topping. The custard just ends up being icing on the cake and whips up very quickly.<br />
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<b><span style="font-size: x-large;">Civil War Cherry-Apple Cobbler with Sweet Vanilla Custard</span></b><br />
<i><br /></i>
<i>recipe from The Book Club Cookbook pg. 211</i><br />
<i><br /></i>
<b><u>You will need:</u></b><br />
<br />
<b><i>For the filling</i></b><br />
<ul>
<li>1 15 1/2 oz. can of unsweetened cherries, drained</li>
<li>5 c. peeled and thinly sliced cooking apples</li>
<li>1/2 c. brown sugar</li>
<li>1/2 c. sugar</li>
<li>1/3 c. all-purpouse flour</li>
<li>4 Tbsp. cherry preserves</li>
<li>1/4 tsp. almond extract</li>
<li>3 Tbsp. lemon juice</li>
</ul>
<div>
<b><i>for the crust</i></b></div>
<div>
<ul>
<li>1 c. all-purpose flour</li>
<li>1 Tbsp. sugar</li>
<li>1 1/2 tsp. baking powder</li>
<li>1/2 tsp. cinnamon</li>
<li>1/4 tsp. salt</li>
<li>3 Tbsp. cold butter, cubed</li>
<li>1/4 c. milk</li>
<li>1 egg beaten, divided</li>
<li>Sanding sugar for the top</li>
</ul>
<div>
<b><i>for the custard</i></b></div>
</div>
<div>
<ul>
<li>2/3 c. sugar</li>
<li>1/4 c. all-purpose flour</li>
<li>1/4 tsp. salt</li>
<li>2 c. milk</li>
<li>4 egg yolks</li>
<li>1 tsp. vanilla extract</li>
<li>1 Tbsp. butter, cubed</li>
</ul>
<div>
Preheat the oven to 350 degrees. Spray a 9"x13" baking sheet with non-stick spray.</div>
</div>
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In a large bowl, combine all the filling ingredients and mix to coat with flour and sugar. Pour the fruit into your prepared baking dish. Set aside.</div>
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In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. With a pastry cutter, cut in the cold butter till the mixture resembles sand. Whisk together the milk and half of the beaten egg. Reserve the remaining egg for brusing the crust. Stir in the milk mixture and add flour till it will form a ball. Between wax paper, roll out the top crust the size of your baking dish. Cover the fruit mixture, Mix 3 tablespoons water into the egg mixture and brush on the crust. Sprinkle the top with sanding sugar.</div>
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Cut several steam holes into the crust. Place in the oven and bake for 55 to 60 minutes, or until the cobbler is bubbly and the top is lightly browned.</div>
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In the last few minutes, start making the custard.</div>
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In a heavy-bottomed saucepan, whisk together the sugar, flour and salt. Slowly whisk in the milk and continue to whisk as it comes up to a simmer over medium heat. Keep whisking until it starts to thicken. It should coat the back of a spoon. Take off the heat.</div>
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Beat together the egg yolks and when the mixture has thickened, begin tempering the eggs. Pour in a small amout of hot milk while whisking the eggs vigorously. Once half the mixture is added, pour the egg mixture back into the saucepan and cook for another 2 minutes over medium heat. </div>
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Remove from the heat and whisk in the vanilla and butter till smooth.</div>
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Serve the custard over the cobbler immediately, or chill and serve later.</div>
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Enjoy! </div>
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One of our lucky readers - US and Canada only! - can enter to win a copy of<i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors</i> by Judy Gelman and Vicki Levy Krupp, courtesy of <strong><a href="http://www.tarcherbooks.com/" target="_blank">Tarcher-Penguin</a>. </strong>Giveaway runs from February 1st till February 29th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the <strong><a href="http://www.tarcherbooks.com/" target="_blank">web</a></strong>, on <strong><a href="https://www.facebook.com/pages/Tarcher-Books/195915677462?fref=ts" target="_blank">Facebook</a></strong>, on <strong><a href="https://twitter.com/TarcherBooks" target="_blank">Twitter</a></strong>, and on <strong><a href="https://www.pinterest.com/tarcherbooks/" target="_blank">Pinterest</a></strong>.<br />
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<i>*Disclosure</i>: Ashley received a complimentary copy of <i>The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors </i>by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.</div>
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<img alt="Andrea" height="38px" src="https://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0tag:blogger.com,1999:blog-5633949315728216739.post-27501038394624480272016-01-31T21:00:00.000-08:002016-01-31T21:00:13.393-08:00Shrimp with Capers, Lemon and Feta on Orzo<div class="separator" style="clear: both; text-align: center;">
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Welcome to February, everyone! I don't know about you, but things are finally starting to settle back into a familar pattern around here. The holidays are over, my decorations are down and we are all looking forward to the next school bread with spring.</div>
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As always, I love fitting new, shiny recipes into our weekly meal plan. Today's recipe combines all my favorite flavors, from the lemony orzo, to the salt capers and feta... and of course, the shrimp! I don't fix shrimp at home often, it is not my husband's favorite, but I really should use them more. I love how fast and easy they are to work with.</div>
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I had a really hard time keeping quiet about this recipe. My <a href="http://secret-recipe-club.blogspot.com/" target="_blank"><span style="color: blue;">Secret Recipe Club</span></a> assignment for February with <a href="http://thymeforcookingblog.com/" target="_blank"><span style="color: blue;">Thyme for Cooking Blog</span></a> arrived in December and I was tickled that she had several drool-worthy shrimp recipes listed. We took a short break from posting with the group for the holidays, but it is back and I hope you will be as excited about this recipe as I was.</div>
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Katie's blog is full of amazing looking dishes with great instructions and fun personal stories. I was immediately drawn to her seafood section and would love to try her Shrimp in Green Garlic Sauce and <a href="http://thymeforcookingblog.com/2012/12/shrimp-and-spinach-pie/" target="_blank"><span style="color: blue;">Shrimp and Spinach Pie</span></a> soon. But ultimately I decided to go with her <a href="http://thymeforcookingblog.com/2014/03/shrimp-capers-lemon-feta-orzo/" target="_blank"><span style="color: blue;">Shrimp with Capers, Lemon and Feta on Orzo</span></a> recipe.</div>
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It just happened to contain all my favorites. How could I not make it?</div>
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Katie is also a world traveler, and I really enjoyed reading her stories about navigating life in France. It reminded me of my own experiences abroad with cultural differences and hospital stays.</div>
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One small change was made (unintentionally) to Katie's original recipe. Though I would have made her recipe as written, I had to make a last-minute substitute. Her recipe called for red bell peppers and when I went to grab mine from the crisper drawer, they had all gone bad.<br />
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I am always irked when that happens this time of year.<br />
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Lately my youngest, who is almost 3, has been a real terror on shopping days. The worst experience was when he decided it was funny to scream the entire time we were in the grocery store! Oh, the horror! He wasn't upset or mad, he is just really interested in getting reactions out of strangers these days. So he screamed and screamed.<br />
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It worked perfectly for him, too. Every. Single. Stranger. Looked. So he continued to scream and smile and laugh from aisle to aisle.<br />
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I was mortified!<br />
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So, I have been trying to keep my shopping trips to a minimum. My husband has been traveling most weekends, so it is just me and the kids. Last minute trips to the store are not really an option. I try to grab everything I need for the week and if something goes bad, I find an alternative.<br />
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To preserve the need for color in this dish, and keep the Mediterranean flavor, I went with grape tomatoes. It did add a nice burst of flavor with the lemon and salty ingredients. I tossed them in last so they were warm but still firm.<br />
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If you decide to give this dish a try, which I sincerely hope you do, I would suggest using either the red bell peppers or grape tomatoes as fit your own tastes ... or crisper drawer.<br />
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<b><span style="font-size: x-large;">Shrimp with Capers, Lemon and Feta on Orzo</span></b><br />
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<i>Adapted from <a href="http://thymeforcookingblog.com/" target="_blank"><span style="color: blue;">Thyme for Cooking Blog</span></a></i><br />
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<b><i><u>You Will Need:</u></i></b><br />
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<li>12 oz. large shrimp, thawed and cleaned</li>
<li>1 medium leek, sliced and cleaned</li>
<li>1/2 c. grape tomatoes, sliced in half</li>
<li>1 lemon juiced (4 Tbsp. divided)</li>
<li>2 Tbsp. capers, drained</li>
<li>15 Kalamata olives, sliced in half</li>
<li>3 oz. feta, cubed</li>
<li>3 Tbsp. parsley, chopped</li>
<li>1/2 tsp. paprika</li>
<li>3 Tbsp. olive oil, divided</li>
<li>1/2 c. orza</li>
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Cook the orzo as directed on the package. Toss drained orzo with 1 tablespoon lemon juice and 1 tablespoon olive oil. Set aside.</div>
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Heat the remaining olive oil in a large skillet. Add the paprika and leek. Saute till tender. </div>
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Add the shrimp and cook until the shrimp is evenly pink.</div>
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Toss with the remaining lemon juice, capers, olives and tomatoes. Warm through. </div>
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Remove from the heat and top with feta and parsley.</div>
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Serve the shrimp mixture over the orzo and enjoy!</div>
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See? Isn't that easy? And look at that gorgeous dish.<br />
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Note - In case you are also living with someone who is not a huge shrimp fan, grab a bag of frozen, cleaned shrimp at the grocery store and make a half recipe for a quick dinner for one. This may be my new favorite weekend treat when I am sans hubby.<br />
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Ready for some more delicious meal ideas? Check out The Secret Recipe Club recipe linky below:<br />
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<img alt="Andrea" height="38px" src="http://4.bp.blogspot.com/-UHfMRDA6kjY/T7pv5hvuA0I/AAAAAAAAAE8/lpdpEgzvUrA/s1600/sig.png" width="100px" />Andrea Krusehttp://www.blogger.com/profile/14605909254317987384noreply@blogger.com0