tag:blogger.com,1999:blog-46504904007508742312024-03-05T01:08:21.104-08:00Chloe SnacksCreations. Ideas. Recipes.Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4650490400750874231.post-23095852492832258922011-08-17T23:49:00.000-07:002011-08-17T23:49:31.192-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhCr7ZbaekfC14mSXCd8mriHiMByNGQKSApMZx8SgfJioeCsgCuP_fgagMbRg4muXqXHMXlGhwO_mvxC65RPV4C65zcXvslxdhuTCuloTVvrmVRQBK5STd7BsqeSXRrF2Vn-B0MhlGK9B/s1600/Screen+shot+2011-08-18+at+12.47.25+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhCr7ZbaekfC14mSXCd8mriHiMByNGQKSApMZx8SgfJioeCsgCuP_fgagMbRg4muXqXHMXlGhwO_mvxC65RPV4C65zcXvslxdhuTCuloTVvrmVRQBK5STd7BsqeSXRrF2Vn-B0MhlGK9B/s320/Screen+shot+2011-08-18+at+12.47.25+AM.png" width="253" /></a></div><div class="separator" style="clear: both; text-align: center;">Crab boil, at Jax Fish house in Boulder Co.</div><br />
Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-27284699257536251662011-08-17T23:44:00.000-07:002011-08-17T23:44:43.178-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbJThnaTohOJ0D7sFR63fJbNDmIsNRSaUsgBXrFSTCgRRMCmomJIBDLJpiWSeitVmMFoUHQcvqgebXupLR-bmDbuQDb6pOns07gVZV7DG7RJ0wgdqnXlvIZoKluFRCLHJbLUN9EkJng9M/s1600/Screen+shot+2011-08-18+at+12.40.44+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbJThnaTohOJ0D7sFR63fJbNDmIsNRSaUsgBXrFSTCgRRMCmomJIBDLJpiWSeitVmMFoUHQcvqgebXupLR-bmDbuQDb6pOns07gVZV7DG7RJ0wgdqnXlvIZoKluFRCLHJbLUN9EkJng9M/s320/Screen+shot+2011-08-18+at+12.40.44+AM.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Creme Brulee Trio: original, vanilla, and raspberry with salted carmel ice cream.</div><div style="text-align: center;"><br />
</div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-30935588283309891792011-04-24T16:22:00.000-07:002011-04-24T16:23:55.667-07:00Happy hour<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recently went to Brasserie Ten Ten for happy hour! I had been there previously for brunch and dinner but never managed to make it there for happy hour but let me tell you i was very glad that i finally did! The menu was great and awesomely priced. One of my biggest pet peeves are hour menus that only feature there "less desirable" items, Brasserie stayed away from that and featured some of my favorite items from the brunch and dinner menus in smaller but reasonable portions. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7nt6E5RO3jv3uYUqURiRF7gA8Of06mZPHMw3eBuMpa8G2DnFAJRthRXS77PYoZ2KCi4sCJViEPg0zBduszGILlXQB_lm3XaaQkrq7n03MRQzvBqzhskagNKHyM1z_pp_GvI_3hchOEQL/s1600/Screen+shot+2011-04-24+at+5.11.56+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7nt6E5RO3jv3uYUqURiRF7gA8Of06mZPHMw3eBuMpa8G2DnFAJRthRXS77PYoZ2KCi4sCJViEPg0zBduszGILlXQB_lm3XaaQkrq7n03MRQzvBqzhskagNKHyM1z_pp_GvI_3hchOEQL/s320/Screen+shot+2011-04-24+at+5.11.56+PM.png" width="320" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">from left: Charcuterie, with peppers and dijon & our choice of: Jambon Serrano, Saucisson Sec or Rosemary whipped pate. middle plate: Fromage, with apricot-sage chutney & your choice of: Pleasant Ridge, F'ourme D'ambert or Brie Tour De Marz. Right plate: Shrimp cocktail: poached Shrimp & cocktail sauce.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">�</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Check out the rest of the menu at: http://www.brasserietenten.com/assets/menus/BrasserieTenTenHappyHour.pdf</span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-3022895110860198202011-04-19T09:24:00.000-07:002011-04-19T09:24:21.902-07:00spring break eats<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">i recently returned from my last college spring break ever! So sad for me. Anyway it was one of the best trips I've ever been on me and my girlfriends went me oh my Miami! Lots of beautiful people, weather, and amazing food! unfortunately i didn't have much time to capture all the good eats I indulged in but here are a few pics of some of the delicious seafood i got to eat.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyfzocGn39zLe65TjEVCc2hKr757jXqWPedoCyNe_6D4bquWdD6_l-Ua50MNEu8BhJPevsv_zqiUseSSigjSGYm7hdyntjsTbIeWj3TjFVF2y89x9orDUEaAKIXuXJhchTijaQuGFe3j3/s1600/Screen+shot+2011-04-19+at+10.08.07+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyfzocGn39zLe65TjEVCc2hKr757jXqWPedoCyNe_6D4bquWdD6_l-Ua50MNEu8BhJPevsv_zqiUseSSigjSGYm7hdyntjsTbIeWj3TjFVF2y89x9orDUEaAKIXuXJhchTijaQuGFe3j3/s320/Screen+shot+2011-04-19+at+10.08.07+AM.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypkadPReNvVm2E7iZ3ZC5WvyqJkAU5P9tQWQfmejSwu4E46taziUXsZRDOAtD-eLIREyUqJpNZNZMmQkufWXEJX5aHqinxKNvuNd7mH37YBH2dqOZxM7pLr7qtp0vWLHCQx1TFFX2H_wm/s1600/Screen+shot+2011-04-19+at+10.12.27+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypkadPReNvVm2E7iZ3ZC5WvyqJkAU5P9tQWQfmejSwu4E46taziUXsZRDOAtD-eLIREyUqJpNZNZMmQkufWXEJX5aHqinxKNvuNd7mH37YBH2dqOZxM7pLr7qtp0vWLHCQx1TFFX2H_wm/s320/Screen+shot+2011-04-19+at+10.12.27+AM.png" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">first pic: snow crab claws</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">second pic: seared scallops with grapefruit and in a light butter sauce</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcVUoKCjnoJGm8ZXxD05qNAIRCGInAeCp7np1moUAF7YyQejeZwd9Nx6oRU15_kdFoot8jSN87trwaOWRUlsOxE3yGe2dkXrtlijOBBFLSfSNW_91S3NXmNbRbKVVauc4W-rBYNvOJA0t/s1600/Screen+shot+2011-04-19+at+10.21.32+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcVUoKCjnoJGm8ZXxD05qNAIRCGInAeCp7np1moUAF7YyQejeZwd9Nx6oRU15_kdFoot8jSN87trwaOWRUlsOxE3yGe2dkXrtlijOBBFLSfSNW_91S3NXmNbRbKVVauc4W-rBYNvOJA0t/s320/Screen+shot+2011-04-19+at+10.21.32+AM.png" width="231" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pina -coldas bigger then my head yum yum, took me about an hour to finish this!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-40790659612531893442011-04-18T09:54:00.000-07:002011-04-18T09:55:07.795-07:00French Press<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.blogger.com/goog_1212515771"><span class="Apple-style-span" style="color: black;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZDTIDTTDzfMB4H9IzySTEHBDsfI-U6kPidPir2j7awQgC7X6pRAHVn4VWFr4JM4m5pbECvyZkLwaOIkfDlsJm__nyMJKKpjO1Jses41lKyGGcdEqqxjU7M-u8N5Bn5ipqnxhlvD1ioM5/s320/espresso-coffee-is-good-but-i-am-really-partial-towards-french-press-coffee-maker-21455741.jpg" width="320" /></span></a></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mondays stink but French pressed coffee can help push through these tough mornings </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I just recently learned from a friend that the perfect temperature for the best quality french press coffee is 140 degrees F. Make sure to use corse ground coffee with the press and always let brew for at least 5 mins before serving. Enjoy and happy monday!! </span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-42710444269297297052011-04-17T19:39:00.000-07:002011-04-17T19:39:07.474-07:00Crispy kale chips<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is an awesome snack i came across it while reading the food network magazine. I was a bit skeptical that this would be a boring treat but instead i was pleasantly surprised how well it tasted and its very healthy and win win snack gotta lov it!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFweyMoM5Re1h08qTk0iBIbjgMOO1QJ4BtgcCRx2z4EKHKfsPxs2lErZXsJjOZzB_-oGFvkbRRdSRh4eipQgD-uCYNHBMI5PX2WKwJOll9kFxeYfE19TQY5SBjahvAMHjaRUBdq2bTOzki/s1600/MN0405H_crispy-kale-chips_s4x3_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFweyMoM5Re1h08qTk0iBIbjgMOO1QJ4BtgcCRx2z4EKHKfsPxs2lErZXsJjOZzB_-oGFvkbRRdSRh4eipQgD-uCYNHBMI5PX2WKwJOll9kFxeYfE19TQY5SBjahvAMHjaRUBdq2bTOzki/s320/MN0405H_crispy-kale-chips_s4x3_lg.jpg" width="320" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 head kale, washed and roughly dried</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons olive oil</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sea salt for sprinkling</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon paprika</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">preheat oven to 275 degrees</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">remove ribs from kale and cut into 1 and 1/2 inch pieces</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">lay on baking sheet and toss with olive oil , salt and paprika</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bake until crisp turning leaves halfway through about 20 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-17394680071699639972011-04-17T19:27:00.000-07:002011-04-17T23:07:05.973-07:00Matzo Ball soup<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I found this recipe in fine cooking magazine april issue and really enjoyed it quite delicious! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsxD4ckgqZ9WhzJkXrHAcUT9_Y4xTvMeAoA770gKWXvxOokUd7IZnG7kfWXh_o0puEk6iNwlzCz0UQYixdnrqefyE7ma5ynhzNduiRmBANEAOSkxP-Jc29D_30QQhu8ZWYA8qw1gaPlfl/s1600/051092w-matzo-ball-soup.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 25px;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large eggs</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup rendered chicken fat or fat reserved from the chicken broth, at room temperature</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp. kosher salt</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. freshly ground white pepper</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 oz. (1-1/4 cups) matzo meal</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7 cups </span><a href="http://www.finecooking.com/WorkArea/linkit.aspx?LinkIdentifier=id&ItemID=71986" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Golden Chicken Broth</span></span></a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup chopped fresh flat-leaf parsley</span></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 25px;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: normal;"></span></span></span></span></span></span></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don't overmix. Chill for at least 1 hour or up to 3 hours.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Line a baking sheet with parchment or waxed paper and fill a bowl with cold water. Dip a large soupspoon in the water, and gently scoop up the chilled matzo mixture and shape it with your hands into 12 medium balls (about 1-3/4 inches in diameter) or 18 smaller ones (about 1-1/4 inches in diameter), being careful not to compact them. Put the matzo balls on the lined baking sheet. Cook immediately or refrigerate for up to 1 hour.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To cook the matzo balls, bring 1 or 2 large pots of salted water to a boil. Drop in the matzo balls, cover the pots, and reduce the heat after the water returns to a boil. Simmer, covered, until the matzo balls have doubled in size and have lightened all the way through (cut one in half to check) 30 to 40 min.; drain. Cooked matzo balls can be held at room temperature for several hours.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To serve, bring the chicken broth to a boil. Taste for salt and pepper. Add the matzo balls and heat until they're hot in the middle, 8 to 10 min. With a slotted spoon, put 2 medium or 3 small matzo balls in a warm soup bowl. Ladle in hot broth and sprinkle generously with the parsley. Serve right away.</span></div><br />
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</div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-27065166054786737472011-04-17T19:13:00.000-07:002011-04-17T19:13:44.079-07:00salmon and sauteed celery with leeks and mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPMTBVDGVHaipnsK7WHjkjz4i5Yjkfn1A_R7lDASpONayBGAJUt6K4X4bYWrIa6Ly4-AZ7iWUmVzPYDG0vbiBUMxioyF2YS0sNm0WRfpUO-0hagsP-YxNL3GpAPtoeD0xKRHv-3zVEixi/s1600/IMG_3045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPMTBVDGVHaipnsK7WHjkjz4i5Yjkfn1A_R7lDASpONayBGAJUt6K4X4bYWrIa6Ly4-AZ7iWUmVzPYDG0vbiBUMxioyF2YS0sNm0WRfpUO-0hagsP-YxNL3GpAPtoeD0xKRHv-3zVEixi/s320/IMG_3045.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grilled salmon </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">prepare any way you prefer salmon</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I decided to stuff with some herbs like parsley and cilantro for some additional flavor</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Celery with leeks and mushrooms</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 14px; line-height: 25px;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons evoo</span></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 14px; line-height: 25px;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 medium leek, halved lengthwise and thinly sliced </span></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 14px; line-height: 25px;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">crosswise (white and light-green parts)</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher salt</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 oz. cremini (baby bella) mushrooms, quartered</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 medium celery stalks, sliced 1/2 inch thick on the diagonal</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tbs. fresh lemon juice</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-1/2 tsp. finely chopped fresh rosemary</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp. chopped fresh sage</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tbs. chopped fresh flat-leaf parsley</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Freshly ground black pepper</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tbs. lower-salt chicken broth or water</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 14px; line-height: 25px;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">preparation:</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 14px; line-height: 25px;"><span rel="v:ingredient"><span typeof="v:Ingredient"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.</span></span></span></span></span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-62369120202882189862011-02-10T11:02:00.000-08:002011-02-10T11:03:37.475-08:00Make It Tonight<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chicken with Prosciutto and Sage</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBNMDf3CPFFKRGvALxinDb0_Pzl_vcBzV4Ex9NcHWb67dEepqt7ywvdUltd07Z4siQ-nuBeCoNN1HFpq321fsdXk77i5Q9Yg63QanwoJNLRlUo5C5FaoaGOIwLcLG3U3QbSpNFs6-Kpm8/s1600/IMG_3116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBNMDf3CPFFKRGvALxinDb0_Pzl_vcBzV4Ex9NcHWb67dEepqt7ywvdUltd07Z4siQ-nuBeCoNN1HFpq321fsdXk77i5Q9Yg63QanwoJNLRlUo5C5FaoaGOIwLcLG3U3QbSpNFs6-Kpm8/s400/IMG_3116.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sides: Truffled Brussel Sprout Salad</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ginger Soy Bok Choy and Broccoli </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaujK1FYb9g060EmT_-oyvb1YjFT2Fr680jRAEjNeHSvlNHitAtdz1HgxkVX6x1Y_nyvD891NRPI8XNnaYHOcDqswlD0HD5w4Ylo2SHZFicnAQojzrMwWy5Zt10C8J8urCoIvKutL6L6Cb/s1600/IMG_3115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaujK1FYb9g060EmT_-oyvb1YjFT2Fr680jRAEjNeHSvlNHitAtdz1HgxkVX6x1Y_nyvD891NRPI8XNnaYHOcDqswlD0HD5w4Ylo2SHZFicnAQojzrMwWy5Zt10C8J8urCoIvKutL6L6Cb/s400/IMG_3115.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">serves 4</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup all-purpose flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">course salt and ground pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 fresh whole sage leaves, plus minced leaves</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 ( 6 to 8 ounces each) chicken cutlets</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 slices ( 3 ounces) thinly sliced prosciutto</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 teaspoons olive oil</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup dry white wine</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup reduced-sodium canned chicken broth</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon cold butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">directions</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">in a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. set aside.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. flatten with a palm of your hand to help prosciutto adhere to the chicken. dredge cutlets in seasoned flour; tap off excess</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. remove cutlets, and keep warm. repeat with remaining 2 teaspoons oil and 2 cutlets</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">add wine and broth to skillet; cook over high heat until reduced by three quarters about 2 minutes. remove from heat; let cool 1 minute. add butter minced sage; sit until butter is melted, about 30 seconds. spoon sauce onto plates; top with cutlets serve immediately.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This Chicken Dish is one of my all time favorites! It is so easy to make yet its taste is so luxurious. I highly recommend this dish to anyone who needs a break from their chicken dinner routine. another bonus is that I had most of the ingredients on hand already and even if you don't this recipe will not break your bank! recipe adapted from Martha Stewarts everyday cookbook.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the Truffled Brussel sprout salad:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> ingredients</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound brussel sprouts </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons of white truffle oil</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons evoo</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons fresh lemon juice</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper to taste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 ounces pecorino toscano cheese</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">make the dressing by combining the oils, lemon juice and salt.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">shave the brussel sprouts thin on a mandolin. toss with dressing. top with the shaved cheese. add salt and pepper as needed and garnish with parsley.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ginger Bok Choy</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ingredients</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon olive oil</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, minced</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon minced fresh ginger</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 cups chopped fresh bok choy</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons reduced-sodium soy sauce </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and ground black pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">( this recipe didn't call for broccoli but i had some left over so i just threw it in with the bok choy)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">directions: heat oil in a large skillet over medium heat. add garlic and ginger and cook for 1 minute. add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp and tender. season to taste with salt and pepper.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-10951136907489278422011-01-02T10:53:00.000-08:002011-01-02T11:13:05.946-08:00Coconut Cake<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A cake worth celebrating, A decadent cake with a coconut twist. I absolutely love this cake and would recommend making it to anyone who enjoys coconut! Its a bit time consuming but the end result is worth it and its sure to be loved by all who eat it. I made this for a Christmas party and it was an instant hit.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnXozljjsSuPmBq_y_bJ2xVLgWAVx1qsHCPVyOOO3sE8yrZ_XVtR_14l3wop9pnwKW8TKmBJ705g9Ky7Jt6qrnS_K8qhjWn21QF0riJkpQyWpjiI0PZnmJViHiyOdHCTSyDLPUQfyEbEA/s1600/IMG_2873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnXozljjsSuPmBq_y_bJ2xVLgWAVx1qsHCPVyOOO3sE8yrZ_XVtR_14l3wop9pnwKW8TKmBJ705g9Ky7Jt6qrnS_K8qhjWn21QF0riJkpQyWpjiI0PZnmJViHiyOdHCTSyDLPUQfyEbEA/s320/IMG_2873.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Basic 1-2-3-4 cake:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 sticks butter, at room temperature</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 eggs</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups sifted self rising flour</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup coconut milk</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon pure vanilla extract</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Filling:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup sour cream</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons milk</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup flaked, sweetened coconut</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7-minute frosting:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cup sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 teaspoon cream of tartar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup water</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 teaspoons pure vanilla extract</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 to 3 cups coconut, flaked and sweetened</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cake Directions:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pre-heat oven to 350 degrees. Grease and flour 3 9 inch cake pans.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pan. Level better in each pan by holding pan 3 or 4 inches above counter, then dropping it flat to counter. Bake For 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6Q2_9heg0f2GZ37OYqnACpPDmJv-aIJz3K_vZLitpCVJaZuNhOMQgwSENtP7Xqn8oOkTtIA_vR3_exBricRaszpN5jALd9b6jLFC-QpP148CXJ3R2mNwb1k-SzGYvbz9Wo5-t1DWN2TO/s1600/IMG_2867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6Q2_9heg0f2GZ37OYqnACpPDmJv-aIJz3K_vZLitpCVJaZuNhOMQgwSENtP7Xqn8oOkTtIA_vR3_exBricRaszpN5jALd9b6jLFC-QpP148CXJ3R2mNwb1k-SzGYvbz9Wo5-t1DWN2TO/s320/IMG_2867.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Filling:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">stir together sugar, sour cream, milk and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of the filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFGMDxl3dayM2rMka8p-aw1ZXIv3QXaFHGUledak97hsUVKniT-A1udZ93bMWBWb4_zYSwLFNer2Jm4Bt_rL_1Bo65E0WyadNSvLRER81Uz6QQ3KHU-yDpcN-nRx2tzlvg6yVEeilGWMn/s1600/IMG_2871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFGMDxl3dayM2rMka8p-aw1ZXIv3QXaFHGUledak97hsUVKniT-A1udZ93bMWBWb4_zYSwLFNer2Jm4Bt_rL_1Bo65E0WyadNSvLRER81Uz6QQ3KHU-yDpcN-nRx2tzlvg6yVEeilGWMn/s320/IMG_2871.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frosting:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place sugar, cream of tartar, salt, water and egg white in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDr1jhO1XMH3ENB_VvJ9fBQB8Iprzrc0rDPf7F5Nr8hZGoOeZG66d2FZyJFwtHoGjPqGfZ7D0kgKgLypoILatm8kKyfdhbQW1wJSeyfGfuU_zzSwzFJ1igf-vvGsdwNEZSjMkVf6pK1Hw/s1600/IMG_2872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDr1jhO1XMH3ENB_VvJ9fBQB8Iprzrc0rDPf7F5Nr8hZGoOeZG66d2FZyJFwtHoGjPqGfZ7D0kgKgLypoILatm8kKyfdhbQW1wJSeyfGfuU_zzSwzFJ1igf-vvGsdwNEZSjMkVf6pK1Hw/s320/IMG_2872.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small; line-height: 15px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px;"><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"></li>
</ul></span></span></span></li>
</ul></span></span></span></li>
</ul>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com7tag:blogger.com,1999:blog-4650490400750874231.post-11914779678928962862010-12-29T13:43:00.000-08:002010-12-29T16:12:05.515-08:00All The Rage?<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am absolutely in love with chocolate bark. Since I have discovered the idea of chocolate bark I have been making it non stop, how could i when there are endless possibilities and combinations of this savory treat. While I have been busy cranking out variations among variations of this chocolate delight it seems that others have been also discovering their inner bark fascinations. I have come across the bark delights in various food magazines and blogs I also recently visited a local chocolate shop where they were selling bark for a hefty price. I highly recommend to everyone to make your own Bark! Its so easy, cheap and you get to pick you own toppings not to mention people will be impressed with your trendy creation.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39FEWZHEz_Ka8whoAgu98aDj_XsI18PdOSzdODcSc3WGf4sLWQX321opHcccGsHkaac_sRbQiMJpdgzqAVRLQIgzwmi0t6_jXAp0Mj_rxi-IJ8d1Ec4SqXfMHsrbBHG7pN6rnwx8dQ4Rt/s1600/IMG_2824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39FEWZHEz_Ka8whoAgu98aDj_XsI18PdOSzdODcSc3WGf4sLWQX321opHcccGsHkaac_sRbQiMJpdgzqAVRLQIgzwmi0t6_jXAp0Mj_rxi-IJ8d1Ec4SqXfMHsrbBHG7pN6rnwx8dQ4Rt/s320/IMG_2824.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First pick what kind of chocolate to use: White, Semi-sweet, Bitter Sweet,</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">you will need 1 pound of it cut into 1/2 inch pieces.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlKQS1bA4sijKSSQLh1_w8oXV0yklpFhHh0u7Cv8oUUfQMHTvl5Ys1n4GU2-MZYYqJP3x2MBI7fMwVf8oNGuOXJdxPDLkUqxF5VC7xsV-lT3ySdwGEZ5QMjaqZGIPzJuNf9OTVgUYMLIT/s1600/IMG_2830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlKQS1bA4sijKSSQLh1_w8oXV0yklpFhHh0u7Cv8oUUfQMHTvl5Ys1n4GU2-MZYYqJP3x2MBI7fMwVf8oNGuOXJdxPDLkUqxF5VC7xsV-lT3ySdwGEZ5QMjaqZGIPzJuNf9OTVgUYMLIT/s400/IMG_2830.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Next melt 1 cup of chocolate in microwaveable container for 30 seconds, then stir do this 2 more times stir and then add the remaining chocolate (from the original pound)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjfjfdPc2mel4xyU8NMzpuCQhlT7K2-uiTegINNkIOcVdCWf8JzjrBwOxb2QsGUFkU6D5pvYTB3-vYihPLPXnG64fsqh0YxYhr19TIzGUevjcSe-oqtQUZuVbN6W_nB7SsHtfwu-KOVTs/s1600/IMG_2834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjfjfdPc2mel4xyU8NMzpuCQhlT7K2-uiTegINNkIOcVdCWf8JzjrBwOxb2QsGUFkU6D5pvYTB3-vYihPLPXnG64fsqh0YxYhr19TIzGUevjcSe-oqtQUZuVbN6W_nB7SsHtfwu-KOVTs/s400/IMG_2834.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the melted chocolate onto a baking sheet covered foil and spread out till 1/4 inch thick around. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Next pick your toppings, I recommend using 3 to 4 toppings that are crunchy or chewy this is your chance to get creative! </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblxC1g0jNkESQJTZi28PIU1VlRT_Gv_kd1z9xnIl9KxO3DynQQRaAI5wyMoclEK1p-9rUodVcqRSldoNpu2SdhmR9m6JFb619BAe_TVRr-YxAZ0uMXODVCgc8Ka1qSPHUBE0kSaU_NFSb/s1600/IMG_2838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblxC1g0jNkESQJTZi28PIU1VlRT_Gv_kd1z9xnIl9KxO3DynQQRaAI5wyMoclEK1p-9rUodVcqRSldoNpu2SdhmR9m6JFb619BAe_TVRr-YxAZ0uMXODVCgc8Ka1qSPHUBE0kSaU_NFSb/s400/IMG_2838.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After adding you topping make sure they are in the chocolate deep enough to stay put when dried, then let dry for an hour in at room temperature.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After you Bark has dried , drop the baking sheet above a counter and let the bark break into smaller pieces and enjoy!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR5DdhWECKmIXQKBhIjkNrt1H053Q4WZ5z_0W6w2wYFZqefRL15BzfE4Kuw9EhJ5hFMox0FQe3ch1On0sTSxSzEV4g8LGONe6l1gEkdbRRQBWx1toBWE7vQ7SvEVu9bluv7ZLf5g5XOdX/s1600/IMG_2839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR5DdhWECKmIXQKBhIjkNrt1H053Q4WZ5z_0W6w2wYFZqefRL15BzfE4Kuw9EhJ5hFMox0FQe3ch1On0sTSxSzEV4g8LGONe6l1gEkdbRRQBWx1toBWE7vQ7SvEVu9bluv7ZLf5g5XOdX/s400/IMG_2839.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Featured: </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> First picture: white chocolate bark with coconut, toffee, and almond.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Second picture: swirled white and bitter-sweet chocolate with dried Craisns and cranberries, coconut, and almonds.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Third Picture: semi-sweet chocolate with figs, pistachios, and crystalized ginger.</span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com5tag:blogger.com,1999:blog-4650490400750874231.post-83273199633901013472010-12-22T11:10:00.000-08:002010-12-27T07:39:31.702-08:00Breakfast Anyone<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been stumbling upon some amazing breakfast recipes and I thought that they needed to be shared with my fellow foodies. so far these are the contenders for the breakfast i will make christmass morning for my family, I have yet to decide which one I will be cooking and I would love to hear some ideas from my food lovers.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #660000;">Baked French Toast Casserole with Maple Syrup</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaF_m8YGmKoI-6FiqZFsePzheR30XU9enoQzPP5H0shfRpsBulwswe7_fORJ7KRq6a5RUr66Q2Gv_M8VzX-Qcl185sqZD_rSKq5VzlKPGaErtahevY1eyFowqWTcPMPvA_R5KEXsX-4q1Q/s1600/top10_bakedfrenchtoastcasse_s4x3_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaF_m8YGmKoI-6FiqZFsePzheR30XU9enoQzPP5H0shfRpsBulwswe7_fORJ7KRq6a5RUr66Q2Gv_M8VzX-Qcl185sqZD_rSKq5VzlKPGaErtahevY1eyFowqWTcPMPvA_R5KEXsX-4q1Q/s320/top10_bakedfrenchtoastcasse_s4x3_lg.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 loaf French Bread (13 to 16 ounces)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 large eggs</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups half and half</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup milk</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons granulated sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground cinnamon</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground nutmeg</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dash salt</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">parline topping, recipe follows</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">maple syrup</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slice French bread into 20 slices, 1 inch each</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">arrange slices in a generously buttered 9 by 13- inch flat baking dish in 2 rows, overalpping the slices</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">in a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. spoon some of the mixture in between the slices. cover with foil and refridgerate overnight</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">the next day, preheat oven to 350 degrees F.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. serve with maple syrup.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Praline Topping:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound ( 2 sticks) butter</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup packed light brown sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup chopped pecans</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons light corn syrup</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon ground cinnamon</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon ground nutmeg</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">combine all ingredients in a medium bowl and blend well. makes enough for baked french toast casserole. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #990000;">Scrambled Eggs with Smoked Salmon</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRGhh-SRgDfUL8m46rF9o27vpq4tOVkDr6qFRgO7l2IDrDrZx5cMFGF9tafWstSetYJN7hdWzJ6jxyuf_92aVDZhf2dOxvQNYih53I2ftNLK1Wia6a0VzTLQz6hVkc1g69TGZAtB6y4aU/s1600/scrambled-eggs-salmon_s4x3_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRGhh-SRgDfUL8m46rF9o27vpq4tOVkDr6qFRgO7l2IDrDrZx5cMFGF9tafWstSetYJN7hdWzJ6jxyuf_92aVDZhf2dOxvQNYih53I2ftNLK1Wia6a0VzTLQz6hVkc1g69TGZAtB6y4aU/s320/scrambled-eggs-salmon_s4x3_lg.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 pound sliced smoked salmon</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 eggs</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup heavy cream</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and freshly ground black pepper</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons butter</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 to 15 blades of fresh chives, finely chopped</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">directions:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">reserve 2 slices of salmon for garnish. chop the remaining salmon into very small pieces.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">whisk you eggs and cream together. add 1/2 cup of your chopped chives and season eggs with salt and pepper. preheat a large nonstick skillet over medium heat. melt butte in the pan and add eggs. scramble eggs with a wooden spoon. so not cook eggs until dry. when eggs have come together but remain wet, stir in chopped salmon. remove pan from the stove and place on a trivet. garnish the eggs with remaining salmon and chives and serve right out of the warm pan. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com4tag:blogger.com,1999:blog-4650490400750874231.post-79064887889809475912010-12-19T10:44:00.000-08:002010-12-21T14:48:28.328-08:00A return from my hiatus<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been out of touch for almost a month now due to an unimaginable amount of school work including finals and term papers. But now school has subsided and ended for the semester, i have returned home to New York and once again find myself in my mothers kitchen wondering what kind of goodies i can whip up. The holiday season is now in full force but i haven't had a change to really get in the spirt yet, so i decided what better way to get back into the swing of things then to gather up some festive holiday recipes. so i begin my return from the underworld of finals, endless papers and sleepless nights with a slew of recipes that is sure to get anyone in the holiday spirt! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="color: #bc5e01; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Salty Caramel Croquembouche with Ricotta Cream</span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbAhD8NzHhn7O6iDjAaNze7fz6V0PNWhXCk4NOSYDCx5kV8VLvvigtHukZnoRnxkjpFnTBEVv9kFXcVtRL7Ac6d9GMOT3gQ0I1VB5YFdK7gnMNqXE9WACGKEfj-dxpnSu7CGw6ag_xJX1/s1600/CroqueEmbouche-39947.jpg" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Check out the full recipe in fine cooking magazine or on their website at: </span></span><a href="http://www.finecooking.com/recipes/salty-caramel-croquembouche-ricotta-cream.aspx?nterms=53226"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">finecooking.com</span></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Snow Capped Macaroons</span></span><br />
<img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRfBWEgEMLVBfZmxPuVtZVFTmzhdKU_GeuzfnG0TaXHsD5qpO_n0h4OpLrNstqYzWwZBI5J2YwgTM9xPeFfzf9lwEosFMVG-os-EasngPnp2Kr_pO_h02-ruRraplW2p9C-x32IchkrmQ/s400/FNM_120110-Cookie-Feature-008-3_s4x3_lg.jpg" width="400" /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">check out the recipe at: </span></span><a href="http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_507863_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">foodnetwork</span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Stylish Gingerbread men and women</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">love these twists on the classic gingerbread cookies from food network magazine, start off with any gingerbread cookie recipe then dress em up in these sweet outfits!</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWrJ5Y8C81MBwFsIuzeABQav4yuH9I04EfF5jVEIc65Vek4Mdk2E9ihNqSOzjsLri2X8hbtdJe8wzyy5zFvXxMfCRLOIM5sIjTeuoQypXPun74_66jzxCSzZzAU_rm7WgX1aQ-fDmxXUN/s400/FNM_120110-Cover-001_s4x3_lg.jpg" width="400" /></div><div class="" style="clear: both; text-align: center;">m<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ini marshmallow: snip mini marshmallows in haf with scissors; toss in colored sugar ( it sticks to the cut side). attach with royal icing</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtK64NcvQN0NrsrpijK3YAUJC1A75No6KwOD56mLcUoO37L1ot-aIZidEt1yfk-hRcy1KENxjRweJL5HKeje7PIw6EJtYISkv3H4WsPfa6Sy3kmB0aVytvoORChZuw8nInVLORwAXq_q8/s320/FNM_120110-Cover-006_s4x3_lg.jpg" width="320" /><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">fruit leather: cut fruit leather into pants and dresses and attach with royal icing. use thinned icing to make a shirt.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudZkHVRm0yn7Le9tSekSOnQoYI6k_8wSAUfOGVU5jSid-bsfakp4enS-UKxgdbKObvAHlvoakWfc1uu7-kEjpy2vWT932W9v1-m1EvibrhljNg8WqPdxqt5pAiwFfk-v3npDd4lGSPIdY/s320/FNM_DEC-2010-COVER-CENTERFOLD-162214_s4x3_lg.jpg" width="320" /></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sour belt: cut sour belts into strips and squares to make shorts or layered dress. attach the pieces with royal icing.</span><br />
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</div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e06666;">Triple-shot eggnog</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7rsJIeUS019TeH11gTNUQsCE2w4dF6YeEYm1dSRDXfmAScaUEOiLcEbMO6Hzat0EP45Ylc9TJdacvjzvx2to_iZK7fxlHvL_Xx-Aeo-WEJ_P5p31gdOVohbEn4jJSP2QNerUgKug8Jpo/s320/051096040-01-eggnog-recipe.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">serves eight:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 large eggs, preferably pasteurized, separated</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup granulated sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">kosher salt</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup dark rum</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup bourbon</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbs. brandy</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups whole milk</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup heavy cream</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. freshly grated nutmeg, plus extra for garnish</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. pure vanilla extract</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">direction:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow add the sugar and a pinch of salt and whisk until thick pale yellow. whisk in the rum , bourbon and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. chill the mixture, covered, for 4 hours or overnight. keep the egg white chilled separately in a medium bowl.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">before serving, ship the egg whites to stiff peaks with a hand-held electric mixer. fold the whipped egg whites into the chilled yolk mixture. serve immediately, sprinkled with a a little freshly grated nutmeg, or chill for up to 4 hours. whisk the eggnog until smooth before serving.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #7f6000;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix and Match Chocolate Bark</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0RYnM1WhBlZvjrYi_GQoSty9rzmvxpx2A-VPBdaD6aLQMhkzNWzjTZWw0KUo7i57sicRWUd7LIp2M5uJ-oPTrNDAoeWaICHjruJMy6LVFA-6mGmXvlHjePHtk8VLAzw-0etBibuJLAg0/s400/peppermint-bark_s4x3_lg.jpg" width="400" /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">love this idea, gives you plenty of options you are sure to find one that suits your taste buds, plus these easy creations makes for prefect homemade gifts!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">first: prepare the pan line a baking sheet with foil, shiny-side up; smooth out the creases</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> second: pick your ingredients,</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pound chocolate (whatever kind you like), </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup, chopped crunch toppings: </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup chewy toppings, chopped</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">spices (optional)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Third: melt the chocolate, check out <a href="http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-chocolate-bark/index.html"><span class="Apple-style-span" style="color: black;">foodnetwork.com</span></a> for full instructions</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">fourth: spread it out</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">fifth: add your toppings </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #7f6000; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #e06666;">Candy Cane Cooler</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2i7FGB_mlITSx-JHC8NSxhOVaegn9XX6qFf1NG04dMGA8cVVVAXxMbZ-W5JC_PzMR7Ez9L6Qyc_EIsmefd3DXVX52iDRZvrP16kJplXraV2pksayBPSfIvbyn4gAsMPN5r1ZSxmR85vO0/s1600/12-Days-Selects_Candy-Cane-Cooler-closeup_s4x3_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2i7FGB_mlITSx-JHC8NSxhOVaegn9XX6qFf1NG04dMGA8cVVVAXxMbZ-W5JC_PzMR7Ez9L6Qyc_EIsmefd3DXVX52iDRZvrP16kJplXraV2pksayBPSfIvbyn4gAsMPN5r1ZSxmR85vO0/s400/12-Days-Selects_Candy-Cane-Cooler-closeup_s4x3_lg.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For Fusion:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups fresh mint leaves, de stemmed</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bottle quality vodka</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">directions: throughly wash mint leaves and place in a decanter or jar. empty vodka into container and muddle slightly to release the essential oils. store in a cool, dark place for at least three days- longer if you want a stronger taste.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">for cocktail:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1tbs. crushed candy cane or peppermint candy</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 oz. mint-infused vodka</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 oz. B&B (benedictine and Brandy)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 oz. half and half</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ice</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">peppermint stick</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mint sprig for garnish</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">place crushed candy cane bits into pint glass. muddle the candy can slightly, breaking up the bigger plieces. do not muddle into a powder. add vodka, brandy and half and half and stir. our into a shaker with ice. shake lightly to chill and strain into old-fashioned glass full of ice. add a peppermint stick and stir. garnish with a mint sprig.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e06666;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif; font-size: medium;"><b><h2 style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"></div></h2></b></span></span>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com3tag:blogger.com,1999:blog-4650490400750874231.post-18416323348546106102010-11-23T11:15:00.000-08:002010-11-23T15:57:43.286-08:00The Lull Before the Storm<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">D-day is right around the conner, and i thought before my family and gorged ourselves silly with meat, bread and other not so healthy accompaniments I would whip up some fresh seafood. If anyone hasn't already realized , I am quite a fan of scallops so when i found a recipe in Fine Cooking magazine i was eager to try it out. I highly recommend it to anyone who likes scallops plus it only took about 30 minutes to prepare!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Seared Scallops with Cauliflower, Brown Butter and Basil</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMWFVnv4cqJYJ6GjdQCXKXVUIhAdNu8wAT9urKvMg96qKR8YTkonxgjtd9QjCvU9vsbjl87Y836Pljrk93iG8QyOZvR56bcp5SkRzMUeBEHALPyXbiYBYACvAvQQ8wxx97He1fi7v_Hry/s320/051108028-01-seared-scallops-cauliflower-recipe.jpg" width="320" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">serves 4</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbs. extra virgin olive oil</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 small head cauliflower trimmed and cut into bit size florets</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb. all natural dry packed scallops</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbs. unsalted butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large shallot, minced</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 dry vermouth ( i used white wine)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">kosher salt and freshly ground black pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 large fresh basil leaves, thinly sliced</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">directions:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. heat 1 tbs. of the oil in a 12 inch non-stick skillet over medium heat until shimmering hot. add the cauliflower and cook, stirring often until lightly browned, about 4 minutes. transfer to a bowl.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. add the remaining 2 tbs. oil to the skillet . when simmering hot, add the scallops in a single layer. cook until golden-brown, about 2 minutes. flip and cook until the scallops are barely cooked through, about 2 minutes more, if you cut into one it should still be translucent in the center. transfer to another bowl.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. swirl in the butter into the skillet, add the shallot and cook stirring often, until the shallot softens and the butter begins to brown, about one minute.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. add the vermouth( or pinot grigio) and bring to a boil, scarping up any bits in the bottom of the skillet with a wooden spoon. return cauliflower to the skillet and season 1/4 tsp. each salt and pepper. cover the skillet and reduce the heat to medium. cook stirring once or twice, until the cauliflower florets are tender, about 6 minutes.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. return the scallops to the pan and toss to heat through, about 1 minutes. remove from the heat, sprinkle with basil and serve.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMul9eySk6zv0CFO0xjc9YDvch5s_aatOgUWJywZAcmVV4rRnDJKttPXeSTD-IXdax9c2_fR-hJrlv5X7x1CReSLWJYIrXiPUWX3VSM6nj8ffvE2Ubd4Q6C8ovoVx_uFFMKLYDQaltnRbI/s1600/IMG_2761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMul9eySk6zv0CFO0xjc9YDvch5s_aatOgUWJywZAcmVV4rRnDJKttPXeSTD-IXdax9c2_fR-hJrlv5X7x1CReSLWJYIrXiPUWX3VSM6nj8ffvE2Ubd4Q6C8ovoVx_uFFMKLYDQaltnRbI/s400/IMG_2761.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Delicious and Easy! I also paired this with some endives and hummus for a nice fresh crunchy side enjoy!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-Snacks</span></span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com2tag:blogger.com,1999:blog-4650490400750874231.post-47756195065243553942010-11-21T09:19:00.000-08:002010-11-23T16:00:01.038-08:00Giving Thanks With Roommates<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The tests have temporarily subsided and the work load has been paused as we enter into fall break. To celebrate this much needed relief from academic insanity i will be returning home to New York to spend the Thanksgiving holiday with my family. Before parting Boulder my roommates and I wanted to jump start the holiday by cooking thanksgiving dinner together. My roommates consist of three other girls plus myself , we also share our triplex with two other units consisting of four boys in each unit who we also invited to dinner. So here we are my roommates and I who had never cooked an entire thanksgiving dinner on own before cooking dinner for fourteen people, let the games begin. ( I will only be featuring a few of the recipes the others will be posted after making thanksgiving dinner i make with my family).</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #e69138;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Double Layer Pumpkin Cheesecake</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrDsFIw80RLUQ0GPf7rZJ12cD4tv0FEDRlsk86NAz84uTRWuG05XdvsWDqBQOvZ3BwYAm2U34EfdtEq5D7_VSByBWBUTMqmlpge_BILFTiOl_W6UkrjX9XlBfAi3qoZAeUD_KYijZbZzn/s1600/double-layer-pumpkin-cheesecake-front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrDsFIw80RLUQ0GPf7rZJ12cD4tv0FEDRlsk86NAz84uTRWuG05XdvsWDqBQOvZ3BwYAm2U34EfdtEq5D7_VSByBWBUTMqmlpge_BILFTiOl_W6UkrjX9XlBfAi3qoZAeUD_KYijZbZzn/s320/double-layer-pumpkin-cheesecake-front.jpg" width="320" /></a><span class="Apple-style-span" style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">what you will need:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0gSSbFpErKoRQ3vH5lEvioVSVqyh8kjX9yJbcOhf4oF_63KBTvwoHAhXtPgiSRiP8UdroVsdJU0U7F7bTT67zTpPdg-BlUOpChSOm2eLSkDNKjF1pCYAjDjjiu3KpdRwxvKT-S2f1oe7/s1600/IMG_2715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0gSSbFpErKoRQ3vH5lEvioVSVqyh8kjX9yJbcOhf4oF_63KBTvwoHAhXtPgiSRiP8UdroVsdJU0U7F7bTT67zTpPdg-BlUOpChSOm2eLSkDNKjF1pCYAjDjjiu3KpdRwxvKT-S2f1oe7/s320/IMG_2715.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I doubled the recipe to make two pies, but the original calls for:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 ( 8 ounce) packages cream cheese, softened</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup white sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla extract</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 (9 inch) prepared graham cracker crust</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup pumpkin puree</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon ground cinnamon</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon ground cloves</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon ground nutmeg</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup homemade whipped cream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. preheat the oven to 325 degrees</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. in a large bowl combine the cream cheese, sugar and vanilla. beat until smooth. blend in one eggs at a time. remove one cup of batter and spread into bottom of crust; set aside. ( before adding to the pie i recommend taking a little egg and brushing it over the pie crust and putting it in the oven for 5 minutes it makes the crust crunchy).</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qC6mVMWHmcA3ro6Mx4PXU5TJvbewmO9SN0l2G9mP0EGDX_mSw-t_ZdT6iW7kprpJd3bf6-096toAzLKIG_ogHdoo6t8qSJeRojuDDwlnb9eDRW0IkTdYestT5Nb3sW6C2N6z_73KohMH/s1600/IMG_2721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qC6mVMWHmcA3ro6Mx4PXU5TJvbewmO9SN0l2G9mP0EGDX_mSw-t_ZdT6iW7kprpJd3bf6-096toAzLKIG_ogHdoo6t8qSJeRojuDDwlnb9eDRW0IkTdYestT5Nb3sW6C2N6z_73KohMH/s320/IMG_2721.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uA3z9fDlZqTMey5aciox7qDq-dDD6x84gs1rcANXZNIXfioN8Euhrt4eUj9FQRlYb-NbKmupX8RduJfnjqm4BFPnbvjGYg_WjJypw1HhMygJYXF5fShkSD8sGEuBBhT-HDVtey0Cw-iV/s1600/IMG_2723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uA3z9fDlZqTMey5aciox7qDq-dDD6x84gs1rcANXZNIXfioN8Euhrt4eUj9FQRlYb-NbKmupX8RduJfnjqm4BFPnbvjGYg_WjJypw1HhMygJYXF5fShkSD8sGEuBBhT-HDVtey0Cw-iV/s320/IMG_2723.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. bake in preheated oven for 30- 40 minutes or until center is almost set. don't worry if there are cracks when you refrigerate it they will close up. allow to cool, then refrigerate for 3 hours or overnight, i recommend over night but if your in a crunch 3 hours should do the trick. garnish with whipped cream when serving. Enjoy! remove from fridge about an hour prior to serving, this was one of the biggest hits at our gathering! recipe adapted from http://thegirlwhoateeverything.blogspot.com</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Baked Artichokes with Mushroom Stuffing</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjj56PP-3Dspc244ORDVGBDocCIbEQ2zqg74Y_Hp6sDx8r-ZzgHm0jBpfbLvIb5bZBu1Bf7bgTrdU23s3G3UFXT362_HoNBKIIk3vLv6X-3OIAFUmFBBuSE3aE3RlYcy9Y8iSjXYnoaDC/s1600/IMG_2737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjj56PP-3Dspc244ORDVGBDocCIbEQ2zqg74Y_Hp6sDx8r-ZzgHm0jBpfbLvIb5bZBu1Bf7bgTrdU23s3G3UFXT362_HoNBKIIk3vLv6X-3OIAFUmFBBuSE3aE3RlYcy9Y8iSjXYnoaDC/s320/IMG_2737.JPG" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is an all time classic, I cook it every year at home for thanksgiving so i had to share it with the roommates. I wish i got a better pic of the finished product. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What you will need:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 artichokes</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">juice of 1 lemon</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons olive oil</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic chopped</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 shallots chopped</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup chopped fresh mushrooms</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons chopped parsley</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 table spoon chopped fresh mint </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup fine dried bread crumbs</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 slices bacon</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups chicken stock</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">directions:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. preheat oven to 375 degrees</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. steam artichokes, cut off the entire steams of the artichokes so they will sit upright cut 1 inch off the top of each artichokes and the remove the touch outer leaves. place the articokes upright in the saucepan and add lemon juice. reduce heat to medium, cover and simmer for 15 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqmT03X9m7UJtSyL3MbaE4UZRda-mlIKNBAFXmv0ZA5z0T_Z1Bv4Jt1f3k7pUURBODomdVstCYj5E6yyBG8klzzIJ3IbBlmcnPjwAzhXwQd4aApVZlmwojH_Zs5SpUJGhqCL1sFKeAq5D/s1600/IMG_2724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqmT03X9m7UJtSyL3MbaE4UZRda-mlIKNBAFXmv0ZA5z0T_Z1Bv4Jt1f3k7pUURBODomdVstCYj5E6yyBG8klzzIJ3IbBlmcnPjwAzhXwQd4aApVZlmwojH_Zs5SpUJGhqCL1sFKeAq5D/s320/IMG_2724.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. remove the artichokes and invert to drain well. when cool enough to handle, gently separate the leaves of each artichokes to expose the prickly choke. using a spoon, scoop out the choke. set the artichokes aside.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. heat 2 table spoons of the oil in a frying pan over medium heat, add the garlic, shallots and mushrooms and saute until soft, about 2 minutes. add 2 tablespoons of the parsley, the mint and salt and pepper to taste. mix in the bread crumbs.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4byw12vzGQTFgvoMBaS2BLLHZs3uwa0fSLrDg05XmbIKdHBjhQHnWmSUQnn6n5H2FV2Nzi7z3DIQ3nLDOnAjwPqJmtI7kiMyxPDGlx6m9bElS8hbsteNbXSXhymy2N0YDi593Ryne_s3Q/s1600/IMG_2725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4byw12vzGQTFgvoMBaS2BLLHZs3uwa0fSLrDg05XmbIKdHBjhQHnWmSUQnn6n5H2FV2Nzi7z3DIQ3nLDOnAjwPqJmtI7kiMyxPDGlx6m9bElS8hbsteNbXSXhymy2N0YDi593Ryne_s3Q/s320/IMG_2725.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfj2wHMAyZaNMUUPVMa5bUzmjGMs7hCEFMcVZEZQcWoNl_xr_uEYeypt21SpqpyNalaD_nKp6pxXKalTvAcNqmNxFkw7B1j10ZdPxn2gaorX-kVkluMV0dM18Al6kCCuf7bCKDwwFjiW6R/s1600/IMG_2734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfj2wHMAyZaNMUUPVMa5bUzmjGMs7hCEFMcVZEZQcWoNl_xr_uEYeypt21SpqpyNalaD_nKp6pxXKalTvAcNqmNxFkw7B1j10ZdPxn2gaorX-kVkluMV0dM18Al6kCCuf7bCKDwwFjiW6R/s320/IMG_2734.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">fill each artichoke with an equal amount of the mixture. warp a pice of bacon around the waist of the artichokes and secure with a toothpick. place upright in a baking dish and pout the remaining 1 tablespoon oil around them. pour in in the stock. bake until the artichokes are tender about 30 minutes. Enjoy! ps. you can prepare this recipe ahead of time and bake the artichokes prior to serving.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">there will be much more to come, as the holiday progresses and I am finally home and have all the time in the world!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-Snacks</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Food for thought: </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Don't cook a turkey upside-down, a given right? well somehow our turkey ended up in the oven upside-down don't ask... and to top it off someone who still remains unknown accidentally shut the oven off for 2 hours. So once we realized the oven had been off for two hours we also realized the turkey was upside down and it was 7:3o and the guests were supposed to arrive in 3o minutes. To say the least our turkey was quite rare and provided each person with very little meat. regardless it was a learning experience and a good time, you always have to start somewhere and learn from you mistakes.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #6aa84f;"><br />
</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlS9ZXzpqPMYRj6Dcn5Wl40lXTL3jJHErV_9irYulBAL72B_L5m6OAsJa_BEoaIjGJ_pDeY7JfBQ8sYIWHNispk4OQb0qtSWJNUb5LouGwfa-13g6ev2LrcexT513So31KXG2QazBiR8K/s1600/IMG_2735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlS9ZXzpqPMYRj6Dcn5Wl40lXTL3jJHErV_9irYulBAL72B_L5m6OAsJa_BEoaIjGJ_pDeY7JfBQ8sYIWHNispk4OQb0qtSWJNUb5LouGwfa-13g6ev2LrcexT513So31KXG2QazBiR8K/s320/IMG_2735.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2e95EUEbu4pJ30hJ1LJhJx1UUb4G6DyRn9JsnX0M7ZCxu4ij61X1MjzF2zgCwKSiEVCXN9Kz5Na2sbm_tjO3JDCs3A5wOHzN9G3osaeRCShr21grzLjwLPjlTqq8Esszx7q5_kNCyHQzM/s1600/IMG_2736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2e95EUEbu4pJ30hJ1LJhJx1UUb4G6DyRn9JsnX0M7ZCxu4ij61X1MjzF2zgCwKSiEVCXN9Kz5Na2sbm_tjO3JDCs3A5wOHzN9G3osaeRCShr21grzLjwLPjlTqq8Esszx7q5_kNCyHQzM/s320/IMG_2736.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com4tag:blogger.com,1999:blog-4650490400750874231.post-89120611967270435132010-11-10T15:03:00.000-08:002010-11-15T16:20:14.574-08:00busy busy busy<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's that time of year again where midterms are taking over my life! thanksgiving break is about to happen and all my teachers take this opportunity to squeeze in as many papers, tests, and projects as they possibly can before the break starts. unfortunately for me this means i haven't had much time for new creations. Instead i've decided to feature some blogs that I've been gathering inspiration from, as i continue to live vicariously through their wonderful creations . </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-Snacks </span><br />
<span class="Apple-style-span" style="color: #76a5af; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #76a5af; font-family: Georgia, 'Times New Roman', serif;">Potato Leek Soup</span><br />
<span class="Apple-style-span" style="color: #76a5af;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxvgaStV9iTOONnf4vNhr76LExpQllNroKpOs0sux49gOFdKvJd5dtKaseAcyWBC5U4acAQUpO6uyt8MpeW0_jjTDXFglZ05DFGKWJyQXQZc_9LvQ-KAPXbPvb8UF9qEYDr-kX9Jfpxa8/s320/potatoleeksoup22-1.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af; font-family: Georgia, 'Times New Roman', serif;">Ingredients: </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 to 4 cups or 1lb. peeled, sliced or diced potatoes</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups or 1 lb. thinly sliced leeks, including the tender greens</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 quarts water ( recommended using 1 quart broth + 1 quart water)</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons slat</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons heavy cream</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">simmer the potato and leek in the water, partial covered, for 40 minutes or until the vegetable are tender</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mash the vegetables in the soup with a fork or pass through a food mill. season to taste ( ground pepper)</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">set aside uncovered until just before serving, then reheat to a simmer</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">off heat, before serving, stir in the cream. garnish with parsley or chives , if desired. </span></span></span></div><span class="Apple-style-span" style="color: #76a5af;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hands down one of my favorite soup recipes, it's just so easy and so tasty! i adapted this recipe from: http://www.goodlifeeats.com</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif;">Roasted Brussels Sprouts with Balsamic Vinegar</span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_xV4dqprElrgU79wAq3f6MZPfBIRDY4c7iFJqU4UNrK08bdMJMlXTyjPq2Y6d2IOyL68NH1_8AQfPXYsNoUEqGQhdiyrQRY15DVZAyTlvymnuLQ-ikyiLXLfBg0GnGLx0oGiyY_oaAM9/s400/balsamic-roasted-brussel-sprouts.jpg" width="400" /></span></div><span class="Apple-style-span" style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pound Brussel sprouts, rinsed</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons olive oil</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons balsamic vinegar</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">kosher slat and freshly ground pepper, to taste</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif;">Preparation:</span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. preheat the oven to 400 degrees F.</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. cut off the ends of the brussels sprouts. if the brussels sprouts are large cut in half. if small leave them whole</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. place sprouts in a medium bowl. toss with olive oil and balsamic vinegar. season with salt and pepper.</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. pour sprouts on a baking sheet and roast 30-35 minutes or until sprouts are tender. make sure you stire them a couple of time while they are roasting. serve warm. </span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">serves 4.</span></span></span><br />
<span class="Apple-style-span" style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif;">Some people love em some hate em, I am definitely a lover of Brussels Sprouts and i love finding new ways to cook them! this recipe is very simple and quite delicious. adapted from http://twopeasandtheirpod.com</span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Snacks</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cheesy Grits with Leeks and Asparagus</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2c8IqQlpL__EOqvFSLHalvXiaN1uI3wBSUBt-FUL8lh-JviT__Gqo3Uqkwax6LuEg9-9HFv9KKsC5t4_bjGwne_eNL7JOG-tWjtkRRvrr569a1bWhVCizHDgQGMRldpfWIM3UmTp-Cbg/s400/shrimp+and+grits+025.JPG" width="400" /></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #b45f06; font-family: Georgia, 'Times New Roman', serif;">Cheesy Grits:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups water<br />
2 cups milk<br />
3/4 cup cream of wheat<br />
Fresh corn : I cut the kernels from 2 ears and it was the perfect amount<br />
1/2 teaspoon salt<br />
1/2 teaspoon fresh ground pepper<br />
3 T butter<br />
3/4 cup sharp cheddar<br />
Bring liquids and salt to a boil. Slowly add grits while whisking to prevent lumps. Add fresh corn and cook for 2 1/2 minutes. Turn heat off and add butter, pepper, and cheese.</span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #b45f06; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Shrimp with asparagus topping:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: normal;"></span></span></span></span></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b45f06;"></span></span></span><br />
<div class="post-body" style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pound peeled and </span></span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">deveined</span></span></span></span><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> shrimp</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 slices bacon, diced</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups asparagus spears</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup leeks, sliced thinly</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T butter</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T olive oil</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper to taste</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large saute pan add 1 T oil and 1 T butter. Saute bacon and leeks until bacon begins to brown. Add asparagus and garlic. Add shrimp and cook until light pink on both sides, season to taste.</span></span></span></div><div style="clear: both; line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe is sure to become an all time favorite for me, i love the combination of leeks and shrimp in any dish. over grits it gives a nice texture and adds a buttery flavor that is sure blend well with any topping. cant wait to try it, this inspiration came from http://littlespatula.blogspot.com/ check out the site lots a great ideas!</span></span></span></span></div></div></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #8e7cc3;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">seared scallops with spring onion and tarragon cream</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY8X-_8thFWKkq5VGwgG3s1TYzSY00xTVZhWPbXEllyaS-zrWZIy5JSi8aGLtYTj9doSiZVCLvNdrI0PFueBedvURqFZtYFeG6OFmOVIr84L3MdbDZXm09Kz2-856TmaI2242PwmgtYkA/s400/042010F_256.JPG.jpeg" width="400" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When i found this i couldn't resist i love making scallops, my roommates on the other hand don't quite enjoy the house smelling so fishy so i am forced to limit my scallop intake. check out the recipe at http://www.food52.com/recipes/4080_seared_scallops_with_spring_onion_and_tarragon_cream. keep in mind this can be made as an appetizer or entrée, always recommend using fresh scallops they just taste better.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-6377929776716290242010-11-08T17:37:00.000-08:002010-11-08T17:51:15.091-08:00celebrations<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of my best friends Yevy turned 21 this past week and i wanted to make her something special. There are two things in this world that Yevy is obsessed with Ferrero Rocher chocolates and Nutella. So i set out on a mission to incorporate both of these ingredients into some type of treat! I came across a few nutella themed cupcake recipes and took it from there, the end result was amazing nutella fudge cupcakes topped with ferrero rocher chocolates!! A simple and utterly delicious recipe that is sure to please any chocolate lover!</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsdBc-F2pr9SB_xiOsSVVElIYuTuBbDTQCpejv90ZwI4nGZ6mcf8z52KluYulhwWdqHTfSK9ybC5ruc1ruloTNujJViCUic3zT2izCtNKnvPfKL9m1ysnUO8zjPbipZsX13ATmor8QFHO/s400/IMG_2662.JPG" width="400" /></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What you will need:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #262626; font-family: Georgia, 'Times New Roman', serif;">1/2 cup Nutella spread</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large egg</span></span><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 tablespoons unbleached all-purpose flour</span></span><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large box of Ferrero Rocher chocolates ( which can be found at most grocery stores)</span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*I doubled the recipe to make larger cup-cakes*</span></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLe0Q5JeUUt7rMqMnxe28JSVWdEzLCsOcouHl1uBPFqWNp1zL40izXZ6lf_T9ieEsrGvFyeMUhRnKv6qD9wZOsgyKLprdka4-rUMbswiTz1488_49RCPEnsYBSuuRM9IGa0kKz7AkbGMgy/s400/IMG_2644.JPG" width="400" /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVjaxELqOpeuKoT5PNGq0SZwkcQpACzJl6HMUDn8ZQGIBiHSSuLG0KWGbcRV8Xsc4GYQ7v-NesoKWidNZ8joU6VpAk_I4fMQdgmT2G8ftJitJxCP16avD5Hzj6VKAkqDHNlmLsKmMw3Pd/s1600/IMG_2653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVjaxELqOpeuKoT5PNGq0SZwkcQpACzJl6HMUDn8ZQGIBiHSSuLG0KWGbcRV8Xsc4GYQ7v-NesoKWidNZ8joU6VpAk_I4fMQdgmT2G8ftJitJxCP16avD5Hzj6VKAkqDHNlmLsKmMw3Pd/s400/IMG_2653.JPG" width="400" /></span></a></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><br />
</div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions:</span></span><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.</span></span><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. In a medium bowl, whisk the Nutella and egg until smooth and well blended. Add the flour and whisk until blended.</span></span><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Spoon the batter into the prepared muffin tins (3/4 full) and bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. </span></span></div></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJ7Psy2t4SoDkKLEUgpgxJUwGPSwgfGptnndMh7lM3TAh5_ggnC6N1wRIretRrapF9iMiy0TCo7YF76J0lUMnVnE_kHSjeXZcti_Kzrj221-qFwxDHlsPP2UjBGlv5JbLy-rOdgB4hZ2G/s400/IMG_2648.JPG" width="400" /></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="text-align: center;">the end result.....highly addictive cupcakes eat with caution </div><div style="text-align: center;">-Snacks </div><div><br />
</div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-65728108578182420882010-10-18T11:46:00.000-07:002010-10-21T11:55:02.552-07:00halloween compilation<div style="text-align: center;">Food for thought....here is a compilation of my favorite halloween recipes, ideas, and trends! Here you will find some classics mixed in with some unique creations enjoy!</div><div style="text-align: center;">- Snacks</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #3f3f3f; font-family: georgia, times, serif; font-size: 13px; line-height: 19px;"></span></div><div class="separator" style="clear: both; text-align: center;"></div><h1 style="font-weight: normal; line-height: 1.1em; margin-bottom: 0.3em; margin-left: 0px; margin-right: 0px; margin-top: 0.3em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3f3f3f; font-family: georgia, times, serif; font-size: 13px; line-height: 19px;"><h1 style="line-height: 1.1em; margin-bottom: 0.3em; margin-left: 0px; margin-right: 0px; margin-top: 0.3em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></span></h1><h1 style="line-height: 1.1em; margin-bottom: 0.3em; margin-left: 0px; margin-right: 0px; margin-top: 0.3em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-large;">Trick-or-Treat-tini</span></span></span></span></h1><div class="separator" style="clear: both; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi13809W6PEoTFNHEW2aIxD2vrVgaO7ydpRwWNk0ikBTe1nSgrQmFbuCxllWibMjQ4JVNZyqOMKRaTEq3gCTuPKS7XO85wn9oFXBdhc5ZujiBf9VpFhmD-F2YjLUT0Vk0yEW-BX90ioGY/s400/IMG_5195.JPG" width="227" /></div><div><span class="Apple-style-span" style="color: black;"><h5 style="color: #663300; font-size: 11px; font-weight: normal; letter-spacing: 0.1em; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: georgia, times, serif; font-size: 13px; letter-spacing: normal; text-transform: none;"><h5 style="color: #663300; font-size: 11px; font-weight: normal; letter-spacing: 0.1em; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;"><span class="Apple-style-span" style="color: black; font-size: 13px; letter-spacing: normal; text-transform: none;"><h5 style="letter-spacing: 0.1em; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></h5><h5 style="letter-spacing: 0.1em; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">SERVES 1, EASILY DOUBLED OR TRIPLED</span></span></span></h5><ul class="ingredients2" style="margin-bottom: 1.4em; margin-left: 1.8em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 ounce Midori</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 ounce Malibu Rum</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 ounce Special Sour mix (see recipe below)</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black Lava Sea Salt for rim</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gummy eyeball (optional)</span></span></li>
</ul><ol style="margin-bottom: 2em; margin-left: 1.8em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1.2em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rim a martini glass in black lava sea salt if desired. Fill a shaker halfway with ice cubes. Add equal parts Midori, Malibu Rum, and Special Sour mix. Shake and strain into a martini glass. Sprinkle a few grains of salt into your glass if desired, for a dramatic, Halloween-y effect. Eyeballs optional. ENJOY!</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1.2em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">SPECIAL SOUR MIX: 2 cups coconut water + 1/3 cup agave + Juice of two Meyer lemons Combine ingredients in a glass jar with a lid and stir to mix. Refrigerate until chilled. Use as needed for Trick-or-Treat-tinis.</span></span></li>
</ol>Read more: <a href="http://www.food52.com/recipes/7151_trickortreattini#ixzz131ME4JM4" style="color: #003399; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">http://www.food52.com/recipes/7151_trickortreattini#ixzz131ME4JM4</a></span></h5></span></span></span></h5></span></div></span> </span></span></span></h1><h1 style="font-weight: normal; line-height: 1.1em; margin-bottom: 0.3em; margin-left: 0px; margin-right: 0px; margin-top: 0.3em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></h1><h1 style="font-weight: normal; line-height: 1.1em; margin-bottom: 0.3em; margin-left: 0px; margin-right: 0px; margin-top: 0.3em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">"Great Pumpkin" Truffles</span></span></span></h1><h1 style="font-weight: normal; line-height: 1.1em; margin-bottom: 0.3em; margin-left: 0px; margin-right: 0px; margin-top: 0.3em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></span><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLj8k1PgsQMkTrn2eeBcuqoBtCrKwuY2ig2dsebPNQmwLRNkenQMpN9GwCrbl85K8qHuJig24LOgAnckYV9qL5SBS3VAPLMirOUq1IrHv_RpuPbZqUD3iRLIMYgpAQ77T7wwpm47WEj_X7/s400/Truffles-3-1.jpg" width="400" /></span></span></span></h1><h1 style="font-weight: normal; line-height: 1.1em; margin-bottom: 0.3em; margin-left: 0px; margin-right: 0px; margin-top: 0.3em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: georgia, times, serif; font-size: 13px; line-height: 19px;"><h5 style="letter-spacing: 0.1em; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: uppercase;"><span class="Apple-style-span" style="font-weight: normal; letter-spacing: normal; text-transform: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">makes 30-40 truffles </span></span></span></h5><div><span class="Apple-style-span" style="font-weight: normal; letter-spacing: normal; text-transform: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: normal; letter-spacing: normal; text-transform: none;"></span></span></span><br />
<span class="Apple-style-span" style="font-weight: normal; letter-spacing: normal; text-transform: none;"></span><br />
<span class="Apple-style-span" style="font-weight: normal; letter-spacing: normal; text-transform: none;"></span><br />
<span class="Apple-style-span" style="font-weight: normal; letter-spacing: normal; text-transform: none;"><div class="MsoNoteLevel1" style="margin-left: 0in; text-align: center; text-indent: 0in;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 ounces top quality 70% bittersweet chocolate, finely chopped<o:p></o:p></span></span></div><div class="MsoNoteLevel1" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup heavy cream<o:p></o:p></span></span></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-align: center; text-indent: 0in;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons light corn syrup<o:p></o:p></span></span></div><div class="MsoNoteLevel1" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7 teaspoons pumpkin spice blend* (or more to your taste)<o:p></o:p></span></span></div><div class="MsoNoteLevel1" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon salted butter, softened<o:p></o:p></span></span></div><div class="MsoNoteLevel1" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup dutch process cocoa powder (I use Valrhona)<o:p></o:p></span></span></div><div class="MsoNoteLevel1" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 ounces toasted pecans, finely chopped in a mini-prep<o:p></o:p></span></span></div></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div></div><ol style="margin-bottom: 2em; margin-left: 1.8em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1.2em; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">* In a small bowl make the pumpkin spice blend by sifting together 1 tablespoon cinnamon, 1 tablespoon ginger, 1/2 tablespoon nutmeg, and 1/2 teaspoon allspice. Set aside.</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1.2em; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put chocolate into a large heatproof bowl. Bring the cream, the corn syrup and the 7 teaspoons of the pumpkin spice mix to a light boil in a small saucepan over medium-high heat; pour over the chocolate in bowl. Let stand 5 minutes, then gently stir until smooth. Add the softened butter and stir gently until it is fully incorporated. Let stand uncovered to cool, stirring occasionally to keep a skin from forming.</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1.2em; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound, like a hershey’s kiss. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1.2em; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the cocoa powder, and the chopped pecans in separate bowls.</span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1.2em; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll each cooled ball of ganache between the palms of your hands to form into a sphere and to soften the outside of the ball. Immediately drop them into the “topping” bowl of your choice, and roll them around with a fork or spoon to evenly coat the ganache with either the cocoa or nuts. Move to a parchment covered sheet tray, then to the fridge for about 15 minutes to set. Recover any extra cocoa and minced nuts for future use.</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Read more: </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.food52.com/recipes/7149_great_pumpkin_truffles#ixzz12jmZIMnI" style="color: #003399; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">http://www.food52.com/recipes/7149_great_pumpkin_truffles#ixzz12jmZIMn</a></span></span><span class="Apple-style-span" style="font-size: small;"><a href="http://www.food52.com/recipes/7149_great_pumpkin_truffles#ixzz12jmZIMnI" style="color: #003399; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">I</a></span></li>
</ol><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nwd5MKzI4-hTMUxcZHq-BGPf8YBhUDXqAfNlvRFpIeL4OupVDCrrNob-twm78M1IrSH3yLhhZ7HItDM5X0B3XP7eZ6XOiUcklNXYXPguaWLYE6W6bbYwqfKydFioUGWnD2KWglreEwfK/s400/Pumpkin+Cheesecake+with+Caramel+Sauce+1+500.jpg" width="400" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pumpkin pie cheesecake </span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">although this dish may go a bit better on the thanksgiving table I couldn't resist adding it! many thanks to http://closetcooking.blogspot.com for the idea!</div><div style="text-align: center;"><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ingredients:</span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups gingersnap cookie crumbs<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup sugar<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground ginger<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons butter (melted)<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 (8 ounce) packages cream cheese (room temperature)<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 eggs (slightly beaten)<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup brown sugar<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup pumpkin puree<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon cinnamon<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon ginger<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon cloves<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon nutmeg<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions:<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Mix the gingersnap cookie crumbs, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Cream the cream cheese.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Pour the mixture into the spring form pans.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. Let it cool completely.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. Chill the cheesecake in the fridge overnight.</span></span><o:p></o:p></div></div></span></span></span></h1>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-20345587335880863662010-10-15T11:21:00.000-07:002010-10-15T11:34:30.474-07:00Chokes Galore<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWhU31EmkRpte0DqflA4_Qi-FD-Y82mFSmG4vZUQXopX_mgDG_7hdO11nQ3gLqv4-eUwgitWl4iE34wsswbjvyDgoESubptd-zsvjcbS6y9mGRNvOfT50vDWIZ5Et7_dcHWE5hsiTdjua/s400/2473596707_5c1cc8622e.jpg" width="400" /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Every thanksgiving i have pleasure of making stuffed artichokes for my family. I normally only fill the center of the artichoke with the stuffing and then bake it in the oven. I found this recipe at foodblogga.blogspot.com i love this more intricate take on the typical stuffed artichoke. This version may be a bit more tedious but its well worth the extra time!</span></span></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What you will need:</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></b></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b></b></span></span><br />
<b><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 globe artichokes, about 1 pound each<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lemon, cut in half (for rubbing the artichoke)<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon plus 1 tablespoon extra-virgin olive oil<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 loaf stale Italian bread, torn into small pieces<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup Kalamata olives, finely chopped<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon crushed red pepper flakes<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon fresh minced parsley<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon fresh minced basil<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup grated Parmigiano-Reggiano cheese<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon pine nuts<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt, to taste</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></span></div></div></b><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #262626;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span> </b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #262626;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">How to make the stuffing:</span></span></b></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><span style="color: #262626;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></b></span></div><b><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. To make the stuffing, cut stale bread into a few thick slices and moisten with warm water, just enough to soften but not soak it. If it's too wet, then squeeze it dry with your hands. Tear the bread into small pieces (about 1/2 inch), and place in a large bowl.<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Meanwhile place an artichoke on a cutting board and cut off the stem. Using a sharp knife, remove the fibrous outer part of the stem and discard. Cut the remaining center of the stem into long, thin strips, then dice. Saute in a small skillet with 1 teaspoon olive oil until lightly browned. Add to the bowl of bread. Add 1 tablespoon extra-virgin olive oil, chopped olives, crushed red pepper flakes, parsley, basil and cheese and mix well.<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. To toast the pine nuts, place in a small dry skillet over medium heat for 1 to 2 minutes, or until golden brown. Shake the pan handle gently to ensure even toasting. Add to the bowl of bread and season generously with salt.<o:p></o:p></span></span></span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span style="color: #262626;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Mix the stuffing well with your hands, breaking up any large pieces of bread. If it seems too dry or crumbly, add a little more olive oil or water. If it's too moist, add a bit more bread. I usually taste it at this point and adjust the seasonings as necessary. (If making the stuffing ahead, then place in an air-tight container and store in the refrigerator up to 3 days).<o:p></o:p></span></span></span></span></div></div></b><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></b><br />
<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the artichoke:</span></span></b></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;">5. To clean the artichokes, cut off about 1 inch from the top of the artichoke and discard. Using a pair of kitchen shears, trim off the tips of the remaining leaves, until they are straight across. Rub the leaves all over with a lemon half.</span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;">6. Using your thumbs, gently separate the leaves (the fresher the artichoke, the tighter the leaves). Pull out the purple-tipped, pointy leaves from the center and several surrounding yellow leaves until you reach the fuzzy choke. Using a small spoon, scoop out the fuzzy choke until the cavity is smooth. Then squeeze some lemon juice inside the cavity to keep it from oxidizing, or turning brown. Repeat with second artichoke.</span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;">7. To stuff the artichokes, begin by placing 2 to 3 tablespoonfuls of stuffing into the cavity of each artichoke to prevent the leaves from closing up over it. Then using your hands, fill each leaf with about 1/2 to 1 teaspoon of stuffing, starting at the outermost leaves and working your way toward the center. Try not to overstuff the leaves early on, in case you run out of stuffing by the time you get to the second artichoke. You can always go back and add more.</span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;">8. To cook the artichokes, use a large, deep saucepan and fill it with 3 inches of water. Add a whole sliced lemon and 1 tablespoon extra-virgin olive oil to the water. Place stuffed artichokes in the pan close together so they remain upright. Drizzle each with one teaspoon of extra-virgin olive oil. Cover tightly with a lid and bring to a boil for 10 minutes. Then lower the heat to a simmer, keeping the pan partially covered, and cook for 40 to 60 minutes, or until leaves are tender.</span></span></div></div><div class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #262626;"><span class="Apple-style-span" style="font-size: small;">9. To check for doneness, try pulling a leaf from the artichoke, it should come out easily. Too much tugging means it needs to cook more. You can also insert a long, thin knife into the center of the artichoke; it should easily go through to the heart. Lift the knife straight out so you don't cut the heart. Transfer cooked artichokes to a large plate or shallow bowl and let cool for 5 minutes before eating. Artichokes can also be kept warm by loosely covering with foil and eating within 15 to 20 minutes.</span></span></div></div></span>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0tag:blogger.com,1999:blog-4650490400750874231.post-69491930373245036582010-10-12T18:50:00.000-07:002010-10-12T23:33:01.788-07:00Spooky<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I stumbled upon this recipe the other day and was immediately mesmerized by the idea of making spooky candied apples. tis the season of apples, and with halloween lurking around the conner, i thought there is no better time then to try my hand at this easy homemade recipe. The idea of black candied apples perfectly embraces the mysterious felling associated with October and all the festivities it entails.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpfP_izgGawTc-SGoiOT_VldQRRamPlhXKHJdGa4Xr5bVOERig7NVckx91asAjNQjZU7qve5NCxtTyZodUEpd-AeTgM5Puu1htZdHWBgrulyjPQvfeH4hfVzAqX9X-SWU7XsQB7XuCquu/s400/spooky-apples.jpg" width="313" /></div><div class="separator" style="clear: both; text-align: center;">What you will need:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO0wGUweyIgohVQwQO2w2_N8A16nfMxh99aB2osvmxUg5X-ccVwM9-PZonMIJayz_yL7YffzVF8JNIn8z2ESUxKcBExUBu6CabIMRTIiurX2snOBCOKWZW3g3zT-1meoXjgSYCgA1Fsbn/s1600/IMG_2388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO0wGUweyIgohVQwQO2w2_N8A16nfMxh99aB2osvmxUg5X-ccVwM9-PZonMIJayz_yL7YffzVF8JNIn8z2ESUxKcBExUBu6CabIMRTIiurX2snOBCOKWZW3g3zT-1meoXjgSYCgA1Fsbn/s320/IMG_2388.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"></span></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Red & Black Candy Apples</span></span></strong></div></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">8-10 medium sized apples</span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">8-10 wooden twigs,( I used wooden skewers )</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">3 cups granulated sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">1/2 cup light corn syrup</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">1 cup of water</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">several drops of cinnamon flavored oil</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon of red food coloring</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon of black food coloring</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Clean and dry the apples. Try to remove as much of the wax as possible. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.</span></div></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf6oOmdPdoXOWvZ4dcbO2sMWHD1vUcdL4C0zJrueP4XzVRo7R6B64WNO7El_BG_EJtaW-NZnhyLVWXOdT647oRDCW35_9boEdErc2ANnkPPMRf2LI03W06hCE2z5lPJIijs90dkv5xKbW/s1600/IMG_2391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf6oOmdPdoXOWvZ4dcbO2sMWHD1vUcdL4C0zJrueP4XzVRo7R6B64WNO7El_BG_EJtaW-NZnhyLVWXOdT647oRDCW35_9boEdErc2ANnkPPMRf2LI03W06hCE2z5lPJIijs90dkv5xKbW/s320/IMG_2391.JPG" width="320" /></span></a></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer. Don’t go over 310 degrees or your candy burns and you will have to start over.</span></span></div></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif;"></span></span></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Remove from heat and stir in flavored oil and food coloring.</span></span></div></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silpat. Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding. Let the apples cool completely before serving.</span></span></div></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FO20TTeIoBVcCRUAX7ibihgBohPGiR-bhX6v4judcrFg5dJBnD6U7FVEZ2GlvimAnpaJKeFkPw9lk4SgXI6T6eRY2nIC-HLpGraMtNKEW91djcviyqfz3a_VT1k7wDyoKZEKocjq631y/s320/IMG_2395.JPG" width="320" /><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd8HKp7ZJ5pmIkxyZf_5trfOrnKkWnRdIUjkCmlwCPoF799tLsks5dH_fFQVlzgzYEI3sZ5T_v2zRHjueNj8RDlUNxppwhiv9IkoenwMQcKyana3ihyCuSDZU8YN0BPnAdTzQI0c4x0tY/s320/IMG_2400.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: medium;">- Chloe Heller </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">recipe adapted from http://mattbites.com/2009/10/13/adams-scary-apples</span></div></span>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-88075114087250868032010-10-11T11:53:00.000-07:002010-10-11T12:13:53.543-07:00Fall is in the air<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Fall has fell upon boulder colorado, the leaves have changed and the air has lost its summer scent to be replaced by a crisp cool fall breeze. It is quite uncommon for it rain for more then a few days in boulder but this last week it has been rainy and gloomy which brought about my craving for a fall inspired recipes. The first thing that popped into my mind was to try a making a soup i found a easy recipe for seared scallops with pumpkin soup, for me this is best of both worlds i can incorporate my obsession with seafood while using ingredients of the season. For a side i paired the soup with a steamed artichoke. Instead of using traditional melted butter for dipping sauce i used greek yogurt and added in sautéed shallots and garlic its a healthier and personally a much tastier option then butter!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><img alt="1010-scallops-recipe.jpg" border="0" height="320" src="http://cdn.womenshealthmag.com/files/images/1010-scallops-recipe.preview.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>What you will need:</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">12 oz fresh sea scallops<br />
1 can (15 oz) unflavored pumpkin puree<br />
2 Tbsp roughly chopped hazelnuts<br />
8 to 10 chives, chopped<br />
1 cup chicken broth ( I added 2 cups for more flavor)<br />
1 Tbsp honey ( the recipie calls for this but i added 2 Tbsp)<br />
1 Tbsp unsalted butter<br />
1/2 Tbsp extra-virgin olive oil </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><b>Put it together:</b></span></span></span><br />
<span class="Apple-style-span" style="font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> Toast chopped hazelnuts, either in the oven (10 minutes at 400°F) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside. </span></span></span><br />
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">2.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> Combine pumpkin, honey, butter, and broth in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm. </span></span></span><br />
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Add oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized. </span></span></span><br />
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">4.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives. ( i added greek yogurt to the garnish for an extra kick!)</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOfy89oKbZmAmQKnQnTquuaQhJjobjbtXOh95pdmEAVLcHm09eJiswC4n1Vgxq_THUOADjSYGbGwV_93wTYLn55o_TKsYPPcLt1Y8r_VrZwd0VJggZxg3m39RDOrhN4-4_Em_uYAI_zuK/s1600/IMG_2376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOfy89oKbZmAmQKnQnTquuaQhJjobjbtXOh95pdmEAVLcHm09eJiswC4n1Vgxq_THUOADjSYGbGwV_93wTYLn55o_TKsYPPcLt1Y8r_VrZwd0VJggZxg3m39RDOrhN4-4_Em_uYAI_zuK/s320/IMG_2376.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To Steam the Artichoke:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Cut off or trim end of artichoke stem. If desired, snip thorny tip off each leaf. Wash artichokes, taking care to shake out excess water so they will not be soggy when steamed. Place in a vegetable steamer, covered, over boiling water you only need the water to be slightly seeping through the steamer. Steam for 35 to 45 minutes, depending on size. The artichokes are ready when one of outer leaves can easily be removed</span></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVX1CihvA4Zs_WRpWOLpdJm-YbUJezjMFgXcxtwQXGCeirMKXObZoOqSF9sxKv3a8uhb-yhfNxa9PMc3pon_E0U8n7hVmI8qSSr7diHhx_tZYUYUlJ4ZU033kTqqF01uJ4eaxi2763cjx/s1600/IMG_2378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVX1CihvA4Zs_WRpWOLpdJm-YbUJezjMFgXcxtwQXGCeirMKXObZoOqSF9sxKv3a8uhb-yhfNxa9PMc3pon_E0U8n7hVmI8qSSr7diHhx_tZYUYUlJ4ZU033kTqqF01uJ4eaxi2763cjx/s320/IMG_2378.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To prepare the dipping sauce</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You will need:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> one 7 oz container plain Fage total 2% greek yogurt </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/2 shallot</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 clove garlic</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">combine the shallot and garlic in sauce pan will olive oil sauté for about 5 minutes or until very lightly browned, then simply added to your yogurt and stir!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">this will serve 4 artichokes</span><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">~The recipe i adapted the soup from (http://www.womenshealthmag.com/nutrition/pumpkin-soup-recipe) says it makes 2 servings but mine served 3 people </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">-Chloe Heller </span></span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com2tag:blogger.com,1999:blog-4650490400750874231.post-81911037394186424962010-10-06T14:09:00.000-07:002010-10-06T14:09:02.520-07:00Add Some Spice To Your Life<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Sriracha- a staple to every college student's diet. It was not until I came to CU, that I was exposed to the wonders of this spicy sauce. I put the blame on my parents, who were not fans of spicy foods, who are responsible for the late blooming of this discovery. Being that college students don't want to take a lot of time to prepare extravagant meals, the most they can do sometimes to "spice" things up, is to add a few drops of this sauce to their boring ramen noodles. Sirracha can always be found in my fridge. Its uses are endless, whether it accompanies a instant soup, or a highly complex recipe. Imagine my excitement when I found a recipe to make this incredi-sauce from scratch!! I stumbled upon a recipe that received great reviews, and decided that I must make this my own. I set out on my sriracha adventure and might I say, this simple recipe will bring great happiness to college students and spice lovers all over! Good luck! </span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPYSRYLmjEuKQHttepGY2bSJTxobVMxhWVOJcStNg2IIfgd14bnAbUd-gaJEkdNn_HFW14BjfDoGVCII5OdA3NIm-q5xB-sme-sao7rPiNqjzH5jdJ1m5HJmj-czDvfnLUDfGEgatyJsU/s400/08310f52_ME_0047.JPG" width="400" /></span></span></div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> -p.s.. you may want to invest in your own little jar once completed you will be proud of your creation, and will want to bottle it up, and maybe even label it. Get creative!</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #663300; letter-spacing: 1px; text-transform: uppercase;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>what you will need:</u></span></span></span></div></span></span><span class="Apple-style-span" style="color: #990000; letter-spacing: 1px; line-height: 19px; text-transform: uppercase;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">SERVES 1 1/2 CUPS</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound red fresno chiles, coarsely chopped</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 garlic cloves</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon kosher salt</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup distilled white vinegar</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons palm sugar</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.</span></span></div></span><span class="Apple-style-span" style="color: red; line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible</span></span></div></span><div><div style="text-align: center;"><span class="Apple-style-span" style="color: red; line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: red; line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once refrigerated, the sauce should have the same consistency and texture as the generic version</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: red; line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><span class="Apple-style-span" style="color: red; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px;"><div style="text-align: center;">but less salty and a whole lot fresher tasting. </div></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-</span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Recipe a</span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dapted from: </span></span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">www.food52.com </span></span></div></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-69256825427605521102010-09-29T16:19:00.000-07:002010-09-29T16:19:26.011-07:00Under The Sea<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;">As a child my family and i spent our summers vacationing in Nantucket, a small island off of Massachusetts. The summers were filled with adventures to the beach, whale watching , blue fishing, and of course my all time favorite, crabbing at the local ponds. These wonderful summers in Nantucket have heavily influenced my extreme love for seafood, which i believe i could eat everyday if i had the option and the money to. Being exposed to some of the best lobster around at the age of four, set me up for an impeccable and distinct seafood pallet. In Colorado I have been deprived of my whimsical and fresh seafood dishes i so often crave, so I have compiled some of my favorite seafood recipes; some that i have myself cooked and some that are still on the list to try. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9Ti35DvDNUcW7SsEzTEPii8kVlobRCIMWKxYlfdXIpt4lxAeY01-HV4fsqdszPEzyqDyxCHpTNI1FX_uqQDhNQIvKZrTta7u1Zeh2UI4Pa6BZh7jp2g4YwT0Kh-6ZT9UaIakpgbL2OTE/s400/lobster11.jpg" width="400" /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><br />
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<span class="Apple-style-span" style="color: black; font-family: 'Courier New', Courier, monospace; font-size: xx-large;">Lobster Rolls</span><br />
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<span class="Apple-style-span" style="color: black; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="letter-spacing: normal; line-height: normal;"><span class="Apple-style-span" style="color: #222222; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="color: grey; font-family: Arial, sans-serif; font-size: 13px; letter-spacing: normal; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">A recipe for the inspired, lobster rolls are and will always be one of my favorite dishes. This is a must try recipe, no matter the difficulty i will conquer the ever feisty lobster and in the end it will be delicious and well worth the battle.</span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="color: black; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="letter-spacing: normal; line-height: normal;"><span class="Apple-style-span" style="color: #222222; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="color: grey; font-family: Arial, sans-serif; font-size: 13px; letter-spacing: normal; line-height: 20px;"><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><br />
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<span class="Apple-style-span" style="color: black; font-family: 'Courier New', Courier, monospace; font-size: small; font-weight: bold; letter-spacing: normal; line-height: 20px;">Ingredients</span><br />
<span class="Apple-style-span" style="color: black; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="letter-spacing: normal; line-height: normal;"><span class="Apple-style-span" style="color: #222222; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="color: grey; font-family: Arial, sans-serif; font-size: 13px; letter-spacing: normal; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1-½ lbs (about 4 cups) Cooked Lobster<br />
3 to 4 Tbsp Mayonnaise<br />
2 Tbsp Minced Red Onion<br />
2 Tbsp Finely Chopped Peeled Celery<br />
2 tsp Finely Chopped Tarragon<br />
2 tsp Finely Chopped Flat-Leaf Parsley<br />
2 tsp Finely Chopped Chives<br />
Sea Salt<br />
Freshly Ground Black Pepper<br />
½ Lime<br />
6 New England-Style (top-slit, if available) Hot Dog Buns<br />
4 Tbsp (2 oz) Unsalted Butter, melted<br />
1 Celery Stalk<br />
1 Head Butter Lettuce, leaves separated, rinsed, dried, and torn into pieces<br />
</span></span></span><span style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">Pickled Red Onions</span></span></span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><br />
2 Large Red Onions (about 1 ¼ lb each)<br />
½ Cup Red Wine Vinegar<br />
¾ Cup Granulated Sugar<br />
</span></span></span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">Method</span></span></span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">Make the pickled red onions:</span></span></span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"> Cut off the top and bottom of each onion and cut lengthwise in half. Remove and discard the outer layer. Cut a V-shaped wedge from the bottom of each half to remove the roots and the very centerpieces of onion. Put the onions cut side down on a cutting board and slice lengthwise into 1/8 inch-thick slices, following the natural lines on the outside of the onion; cutting with the lines, or grain, rather than across them will help the onions soften more quickly in the pickling liquid. Pack the onions into a 1-quart canning jar; reserve and slices that don’t fit.<br />
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Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pout the hot vinegar mixture over the onions. Once the onions begin to wilt, you can add any remaining onion slices to the jar, gently pushing them down into the liquid to submerge them. Let cool to room temperature, then cover and refrigerate for at least 24 hours, or up to 1 month.<br />
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Put the lobster meat in a large bowl, add the mayonnaise, and stir gently to coat. Add the onion, celery, tarragon, parsley, chives, salt, and pepper to taste and stir gently to mix. Squeeze the lime over the salad and fold in the juice. Cover and refrigerate.<br />
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If using top-slit buns, brush butter on both outer sides of each bun. If using unsliced buns, slit them open from the top, trim each long side to create a flat surface and brush with melted butter. If using regular hot dog buns, open the buns and brush with melted butter. Heat a frying pan over medium-high heat. Just before serving, put the rolls in the pan and brown the buttered sides.<br />
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To serve, peel the strings from the celery with a vegetable peeler. Using a Japanese mandoline or other vegetable slicer, or a sharp knife, slice the celery lengthwise into thin ribbons. Line each bun with a couple of small lettuce. Mound the lobster salad in the buns and garnish with the celery and pickled red onions.</span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="color: black; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="letter-spacing: normal; line-height: normal;"><span class="Apple-style-span" style="color: #222222; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="color: grey; font-family: Arial, sans-serif; font-size: 13px; letter-spacing: normal; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: grey; font-family: Arial, sans-serif; font-size: 13px;"><span style="font-style: italic; font-weight: bold;">Recipe adapted from <a href="http://astore.amazon.com/seasaltwithfo-20/detail/1579653774" style="color: grey; text-decoration: none;">Thomas Keller’s “ad hoc at home” cookbook.</a></span></span></span></span></span></span></span></span></span></span></span></span></span></div>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-15815074942490889482010-09-28T22:12:00.000-07:002010-09-28T22:37:48.474-07:00Bacon no longer only a breakfast side dish<span class="Apple-style-span" style="border-collapse: collapse; line-height: 22px;"></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; line-height: 22px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;">CHOCOLATE BACON CUPCAKES WITH MAPLE FROSTING</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;">Recipe Notes: There are two important ingredients for this cupcake. First being the bacon, of course. Don’t cheat yourself by using turkey bacon…or worse…pre-cooked bacon! Use good, quality bacon. Trust me, it is worth it. And also spend the money and buy the pure maple syrup. I promise you that Aunt Jemima just ain’t gonna cut it in this recipe!</span></div></span><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="border-collapse: collapse; color: #502914; font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="border-collapse: collapse; color: #502914; font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="border-collapse: collapse; color: #502914; font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Chocolate Bacon Cupcakes with Maple Frosting</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5MmMgRCyQ2d_yv_QOZO8ZIBcKlDEvPq4qCRDWBOd7cTHn1Uyv2udTFCw097z2GGW-6KoV7LH91fH9XlE1GaD240iDX03GYy5R79rrkdkVSc-3Gtxxoo4W6it4M9iFwvO6otEn3mTNPdt/s400/DSC_8748-681x1024.jpg" width="266" /></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><br />
</span></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">You will need:</span></span></span></div></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">3/4 cup unsweetened Dutch-process cocoa powder<br />
3/4 cup hot water<br />
3 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 1/4 teaspoons coarse salt<br />
1 1/2 cups (3 sticks) unsalted butter<br />
2 1/4 cups sugar<br />
4 large eggs, room temperature<br />
1 tablespoon plus 1 teaspoon pure vanilla extract<br />
1 cup sour cream, room temperature<br />
3/4 cup bacon, cooked and chopped</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Remove from stand mixer and gently fold in bacon.</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Frost as desired.</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #502914; font-family: Georgia, Times, serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Salted Caramel Frosting</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">You will need:<br />
2 sticks unsalted butter; room temperature<br />
2 teaspoons pure vanilla extract<br />
1 pound confectioners’ sugar<br />
1/3 cup pure maple syrup; plus more for drizzling<br />
1 teaspoon salt</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well.</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar.</span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Garnish with chopped bacon and a drizzle of pure maple syrup if you wish.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHaUuh_Wu6fkmrm3Eq1SHpugiLAxQRe_c-7bdHW-GnPuhEQ2Q3M0-kSs5icFOpPack2ryqahcY3Z4HeHUwNdlMByWPcLMrL6tJYSeEF74ZWx4fJEprxVPhbsdPdf7jxpWkpQBmD2DQ3F1/s320/DSC_8631-1024x749.jpg" width="320" /></span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-weight: 400; line-height: 1.5em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; text-transform: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">(http://thenovicechefblog.com/?p=1756)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-large;">DARK CHOCOLATE AND BACON CUPCAKES</span></span></span></div><div align="center"><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIG8eXhwbd7ddlSPmfLjvGXQ41PIObxlpYPogXjXiv634fTKZnFrP8sOLCe9w8HR5G2pvmt5weh0UScsTFmDUxG2nPcm40zKqgqaT433FC96Mtgl9WAJcIpowMEI-5TVXIwqIlCvKechF/s400/DSC_0127_thumb%5B10%5D.jpg" width="400" /></span></span></span></div><div align="center"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><br />
</span></span></span></span></div><div align="center"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><br />
</span></span></span></span></div><div style="text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Ingredients</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><br />
</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">12 slices bacon</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">2 cups all-purpose flour</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">3/4 cup unsweetened cocoa powder</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">2 cups white sugar</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">2 teaspoons baking soda</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">1 teaspoon baking powder</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">1/2 teaspoon sea salt</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">2 eggs</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">1 cup cold, strong, brewed coffee</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">1 cup buttermilk</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">1/2 cup vegetable oil</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">1 tablespoon unsweetened cocoa powder, for dusting</span></span></span></div><span class="Apple-style-span" style="font-weight: bold;"></span><br />
<span class="Apple-style-span" style="font-weight: bold;"></span><br />
<span class="Apple-style-span" style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Directions</span></span></span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; font-size: medium; font-weight: normal;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"></span></span></span><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; font-size: medium; font-weight: normal;">Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.</span></div></span><br />
<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in t</span></span></span><span class="Apple-style-span" style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">he eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.</span></span></span></div></span></span></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="border-collapse: collapse; color: #502914; font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: medium; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">(</span></span></span><a href="http://allrecipes.com//Recipe/dark-chocolate-bacon-cupcakes/Detail.aspx" style="text-decoration: none;" target="_blank"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">allrecipes.com</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;">)</span></span></span></span></span></span></span><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #111111; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: xx-large; letter-spacing: 1px; line-height: 20px; text-transform: uppercase;"><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: medium; letter-spacing: normal; text-transform: none;"><br />
</span></span></span></span></div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="border-collapse: collapse; color: #502914; font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: medium; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #783f04;"><div style="border-collapse: separate; color: #262626; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #111111; font-style: normal; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">CANDIED BACON ICE CREAM </span></span></span></strong></em></span></div><div class="separator" style="border-collapse: separate; clear: both; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #783f04;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Xwu7tZz-25d2EBXir2oBQYTViBzFdaqIbCG-RXapURjbSD1hFkw32ycxd-SsaO2VdsvPimuyeGZaAa_5jdUj7EwcqD301Chgw5jJVc_j0qMf5Y7Em0qheTF7TteUNrMb9Hs3O-BR50go/s400/4849505442_f4570df16c.jpg" width="400" /></span></span></div><div style="border-collapse: separate; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></strong></em><span class="Apple-style-span" style="font-size: small;">:</span></div><div style="border-collapse: separate; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;">For the candied bacon:</span></div><div style="border-collapse: separate; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">5 strips bacon</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">about 2 teaspoons light brown sugar</span></div><div style="border-collapse: separate; line-height: normal;"></div><div style="border-collapse: separate; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">For the ice cream custard:</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">3 tablespoons (45g)</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">salted butter ¾ cup</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">(packed) brown sugar (170g), light or dark (you can use either)</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">2 ¾ (675ml) cup half-and-half</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">5 large egg yolks</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons dark rum or whiskey</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon vanilla extract</span></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon ground cinnamon</span></div><div style="border-collapse: separate; line-height: normal;"></div><div style="border-collapse: separate; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Recipe</span></strong></em><span class="Apple-style-span" style="font-size: small;">:</span></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;">To candy the bacon, preheat the oven to 400F (200C). Lay the strips of bacon on a baking sheet lined aluminum foil, shiny side down. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack. Once crisp and cool, chop into little pieces, about the size of grains of rice. Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.</span></div><div style="text-align: center;"><br />
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<div style="border-collapse: separate; line-height: normal;"></div><div style="border-collapse: separate; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="border-collapse: separate; line-height: normal; text-align: center;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Ice Cream</span></strong><span class="Apple-style-span" style="font-size: small;">:</span></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;">To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.</span></div><br />
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<div style="border-collapse: separate; line-height: normal;"></div><div class="separator" style="border-collapse: separate; clear: both; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #783f04;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcljA9jrpmYbF4wNGh2c4HWnM0SrswMjUssgJIIPkG-CFg679OP2veg6JQd49BB-nJFYRO2OSNGw0qNi43ss7u-iiOigFtDdDoCPoJGk_NlZLOlgXaDTw_ePvoBp8DWfMBQceQFzgHvEV/s320/4848884733_19c71f0525.jpg" width="320" /></span></span></div><div style="border-collapse: separate; line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><span class="Apple-style-span" style="font-size: small;"><br />
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<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #783f04;"><a href="http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">DAVID LEBOVITZ</a></span></span></span></strong></em></div></span></span></span></span></span></span></span></span></span>Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com1tag:blogger.com,1999:blog-4650490400750874231.post-36360513630313643472010-09-28T21:46:00.000-07:002010-09-28T22:15:51.717-07:00hi.Welcome food enthusiasts of all ages, to a blog filled with an extensive archive of recipes and inspiration. A foodie myself, I love discovering exciting new interesting trends in the food industry. I also love to find new ways to put twists on old favorites. Whether its a Nutella filled cupcake, healthily topped with a Ferrerro Rocher, or a heaping dish of homemade pomegranate ice-cream, allow me to take you on a journey through the divine and delicious.Chloe Snackshttp://www.blogger.com/profile/10715475165897750192noreply@blogger.com0