tag:blogger.com,1999:blog-87749048524098895252024-02-18T18:52:48.834-08:00Cuisson AccroJameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8774904852409889525.post-11818907378421285882015-07-22T16:23:00.002-07:002015-07-22T16:23:57.771-07:00testt<div class="separator" style="clear: both; text-align: center;">
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<br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-7017656462703911232014-12-17T17:28:00.001-08:002015-01-23T17:29:03.750-08:00S'more Cookie Bars<div style="text-align: justify;">
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WRwszL9qNjLQ_hFFejCT6xaqcNoUwXp1f2v9_ogyTDwfubK__ocFIfQDNwgx7itAvTPPsxnsAthKJX5vXl4H3C9F9IOOOkXd_ToQwHgGf_QEO0GbW5nsawzrAOBRuFec9WbaD_DqSJH5/s1600/Smore+of+Bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WRwszL9qNjLQ_hFFejCT6xaqcNoUwXp1f2v9_ogyTDwfubK__ocFIfQDNwgx7itAvTPPsxnsAthKJX5vXl4H3C9F9IOOOkXd_ToQwHgGf_QEO0GbW5nsawzrAOBRuFec9WbaD_DqSJH5/s1600/Smore+of+Bake.JPG" /></a></b></div>
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<b>S'more Cookie Bars</b><br /></div>
<ul style="text-align: justify;">
<li>1/2 cup butter, room temperature</li>
<li>1/4 cup brown sugar</li>
<li>1/2 cup sugar</li>
<li>1 large egg</li>
<li>1 tsp vanilla extract</li>
<li>1 1/3 cups all purpose flour</li>
<li>3/4 cup graham cracker crumbs (approximately 7 full graham crackers)</li>
<li>1 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)</li>
<li>1 1/2 cups marshmallow creme/fluff (not melted marshmallows)</li>
</ul>
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<br />Preheat oven to 350°F. Grease an 8-inch square baking pan.<br /><br />In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.<br />In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.<br /><br />Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.<br /><br />Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars<br /><br />Makes 16 cookie bars.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-35193064188829884842014-12-17T17:28:00.000-08:002015-01-22T17:33:39.946-08:00New York Cheesecake <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNu_f7I94pACwloUumYSbVR95O_bnsEahLbmIP43RS7bBRp4sfR3f8_ZHRhPTpRn8tR7YbdRZR09OvGVf0IJEtJbu9FSEBD5GfbgmNGNTXGi20pSeDsZuLPf9OMzMX7vrBXC5WlKI_qEzg/s1600/Cake+of+cheese+of+new+york.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNu_f7I94pACwloUumYSbVR95O_bnsEahLbmIP43RS7bBRp4sfR3f8_ZHRhPTpRn8tR7YbdRZR09OvGVf0IJEtJbu9FSEBD5GfbgmNGNTXGi20pSeDsZuLPf9OMzMX7vrBXC5WlKI_qEzg/s1600/Cake+of+cheese+of+new+york.jpg" /></a></div>
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To me, this is the single best cheesecake I have ever had. I discovered this in Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and again. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness.<br /><br /><b> New York Cheesecake</b><br />(Jim Fobel's Old-Fashioned Baking Book)<br /></div>
<ul>
<li>5 large eggs, room temperature</li>
<li>2 cups (one pint) sour cream, room temperature</li>
<li>4 8-ounce packages cream cheese, room temperature</li>
<li>8 tablespoons (one stick) unsalted butter, room temperature</li>
<li>1 1/2 cups sugar</li>
<li>2 tablespoons cornstarch</li>
<li>1 1/2 teaspoons vanilla extract</li>
<li>1 teaspoon fresh lemon juice</li>
<li>1 teaspoon grated lemon zest</li>
</ul>
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<br />Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. <br /><br />In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.<br /><br />In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. <br /><br />Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. <br /><br />Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.<br /><br />Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.<br /><br />**My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter. <br /><br />**I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.<br /><br />** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.<br /><br />Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!<br /><br />**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-37645085872974396882014-12-14T19:08:00.000-08:002015-01-26T19:08:53.535-08:00Butterfinger Cheesecake Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69s9rHtT_P6vxipbE4sz4DkMacgQBfhqNzbubT8z9RKZ0SpxW6YveI-vT23CNVWpcT52HKUcXyGoOc2Q5ODtNqwnsSJLu8q1lv-TbS9csugntSMXAUdnXWkUevebdbtaI5xRYaNeRzxk0/s1600/butterfinger+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69s9rHtT_P6vxipbE4sz4DkMacgQBfhqNzbubT8z9RKZ0SpxW6YveI-vT23CNVWpcT52HKUcXyGoOc2Q5ODtNqwnsSJLu8q1lv-TbS9csugntSMXAUdnXWkUevebdbtaI5xRYaNeRzxk0/s1600/butterfinger+bar.jpg" height="400" width="223" /></a></div>
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If you’ve never baked butterfinger into a cheesecake, now would be the perfect excuse! The peanut butter nutterbutter base and the chocolate top seen to work in perfect harmony with everything the filling has to offer. All in all a fabulous *and I mean fabulous* treat. You’re gonna want to make this one.<br /><br />Happy Snacking!<br /><br /><a href="http://www.laurenslatest.com/butterfinger-nutter-butter-cheesecake-bars/comment-page-2/#comments" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Butterfinger Cheesecake Bars @ laurenslatest.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-30057676831774604282014-12-11T15:15:00.000-08:002015-01-23T15:18:30.620-08:00Dr. Oz’s 7-Layer Fat-Fighting Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgwyoEg0WWVoIKeVUFxMusoJdL7UJ0_b__zXswwNiqRsy15un43A8bXzoLdKEW-3NKBlf80l9m5DgevC1kJx92P7HcR0uyAB29jNh2TkH86jWbHBDnZA6t3L5j8LmiU4GT_9LuhSfTQ_p/s1600/DDip+of+Dr.OZ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgwyoEg0WWVoIKeVUFxMusoJdL7UJ0_b__zXswwNiqRsy15un43A8bXzoLdKEW-3NKBlf80l9m5DgevC1kJx92P7HcR0uyAB29jNh2TkH86jWbHBDnZA6t3L5j8LmiU4GT_9LuhSfTQ_p/s1600/DDip+of+Dr.OZ.jpg" height="400" width="299" /></a></div>
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This dip is perfect for a party or healthy snacking. The avocado it contains is a healthy fat that regulates blood sugar to control cravings, while the black beans contain fiber to keep you full. By swapping sour cream for Greek yogurt, you’ll save roughly 200 calories per cup – so you can dig in guilt-free!<br /><b><br />Dr. Oz’s 7-Layer Fat-Fighting Dip</b><br /><br />Ingredients:</div>
<ul>
<li> 4 cups shredded lettuce</li>
<li> 3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice</li>
<li> 1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix</li>
<li> 1 can black beans</li>
<li> 3 medium diced tomatoes</li>
<li> 2 cans sliced olives</li>
<li> 8 oz 2% cheddar cheese</li>
</ul>
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<br /><br /><br />Instructions:<br /><br />Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-5687666674681127992014-12-10T19:18:00.000-08:002015-01-21T19:21:51.794-08:00Meyer Lemon Iced Raspberry Yogurt Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuCxLOzpPvLFqD96c3hH5aL_U8dzCzexNcP6QKdHuDBRFf7b5uZnw1oA8jRh3OSx5FQLFO02NS8DWoTZy1coJaBfZdGedTvWZ4SnRoL3AjsJnjnlhgUfqy_Nw1ikW1KsnWwYcWQOhU7cr/s1600/Meyer+Lemon+Iced+Raspberry+Yogurt+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuCxLOzpPvLFqD96c3hH5aL_U8dzCzexNcP6QKdHuDBRFf7b5uZnw1oA8jRh3OSx5FQLFO02NS8DWoTZy1coJaBfZdGedTvWZ4SnRoL3AjsJnjnlhgUfqy_Nw1ikW1KsnWwYcWQOhU7cr/s1600/Meyer+Lemon+Iced+Raspberry+Yogurt+Cake.jpg" /></a></div>
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I just made this cake this weekend and it was great- I am definitely going to save the recipe (found it on pinterest)! The only thing I did differently was double the icing recipe to get better coverage. Also, I used just a regular lemon, adding the zest of the whole lemon and juice of half (for double the butter/cream cheese). I really loved the combo of the not too sweet cake with the lemon-y frosting!<br /><br /><a href="http://kitchentrialanderror.blogspot.com/2014/03/secret-recipe-club-meyer-lemon-iced.html" target="_blank"><span style="font-size: large;"><b>Recipe >> Meyer Lemon Iced Raspberry Yogurt Cake @ Kitchentrialanderror.blogspot.com</b></span></a><br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com1tag:blogger.com,1999:blog-8774904852409889525.post-57453224975948814052014-12-07T22:21:00.000-08:002015-01-26T22:22:47.474-08:00Deep Dish Oatmeal Fudge Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nrsLuvA_rA6I4jyYz7OCHe-fHKGLc88xpmyE1iDoUcIkIZn_WpWRcNPGnXKG9s4B-zwhDkKIWDxf8mO0yvMQztQgCvJ1wlInkQuhQ8yqK7R0uyXAJJvwTY26MONqlhmSqdh9KiUY7wIN/s1600/bar+of+oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nrsLuvA_rA6I4jyYz7OCHe-fHKGLc88xpmyE1iDoUcIkIZn_WpWRcNPGnXKG9s4B-zwhDkKIWDxf8mO0yvMQztQgCvJ1wlInkQuhQ8yqK7R0uyXAJJvwTY26MONqlhmSqdh9KiUY7wIN/s1600/bar+of+oatmeal.jpg" height="400" width="262" /></a></div>
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These were awesome!! I used oat flour instead of regula r (allergies), no eggs (allergies), and 1 1/2 c sugar.i used a little half n half instead of cond milk (didn’t have it). I really love this recipe :)<br /><br /><a href="http://livingbeyondmeasure.com/deep-dish-oatmeal-fudge-bars/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Deep Dish Oatmeal Fudge Bars @ livingbeyondmeasure.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-50537848142747794312014-12-05T13:28:00.000-08:002015-01-23T13:32:19.695-08:00Grandma Betty’s Caramel Apples<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguB5I8cQSlwEaAcxU9J-mbEMF8oRX7_po0bU8Yh2M87Ym3kzQOnvk30kNgzTl49ymZzDPdWZJHgNDpb8qS0BuUGkoOKrE6G89EsMMFQotEcyMoAT3K92N1DjJfPxSU225vDMveLSz-Wq8W/s1600/Caramel+apple+of+grandma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguB5I8cQSlwEaAcxU9J-mbEMF8oRX7_po0bU8Yh2M87Ym3kzQOnvk30kNgzTl49ymZzDPdWZJHgNDpb8qS0BuUGkoOKrE6G89EsMMFQotEcyMoAT3K92N1DjJfPxSU225vDMveLSz-Wq8W/s1600/Caramel+apple+of+grandma.jpg" /></a></div>
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A family favorite for over 50 years. Once you try this, you will never go back to unwrapping and melting all those commercial caramels to dunk apples in!<br /><br />Braeburn apples are my favorite for this recipe—not too sweet and not too tart.<br /><br /><b>Grandma Betty’s Caramel Apples</b><br /><br />Ingredients:</div>
<ul>
<li> 12 whole Apples</li>
<li> ¼ cups Butter</li>
<li> 1 cup White Syrup</li>
<li> 14 ounces, fluid Eagle Brand Condensed Milk</li>
<li> 2 cups White Granulated Sugar</li>
<li> 1 teaspoon Vanilla Extract</li>
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<br />Instructions:<br /></div>
<ol>
<li> Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.</li>
<li> Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly! (Unless you really like the look of scorched bits on your apples.)</li>
<li> When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.</li>
<li> Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It’s nice to have a helper or two at this point.</li>
<li> Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.</li>
</ol>
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<br /><br />Extra caramel from the bottom of the pan:<br /><br />1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.<br />2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.<br /></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-13600572959962860492014-12-01T14:51:00.000-08:002015-01-28T14:51:45.781-08:00No-Bake Peanut Butter Rice Krispies Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzUUbkfbGEfYzHqP13TPsnYdspB30GIDnjhsrK87jPIP-GmRmvT608Lqvf3fL8gwMygL72U_1fIXgtoF99A8h66sSEZv7I3lMa9-H2addbnhyv3cuIXRtMURURD3jRDebVVGgyE3Ev103/s1600/Rice+no+bake+peanut+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzUUbkfbGEfYzHqP13TPsnYdspB30GIDnjhsrK87jPIP-GmRmvT608Lqvf3fL8gwMygL72U_1fIXgtoF99A8h66sSEZv7I3lMa9-H2addbnhyv3cuIXRtMURURD3jRDebVVGgyE3Ev103/s1600/Rice+no+bake+peanut+butter.jpg" height="400" width="320" /></a></div>
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Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).<br /><br /><b>No-Bake Peanut Butter Rice Krispies Cookies</b><br /><br />yield: Makes 16 squares<br /><br />Ingredients:<br /></div>
<ul>
<li> 4 cups Rice Krispies</li>
<li> 1/2 cup light brown sugar</li>
<li> 1/2 cup granulated sugar</li>
<li> 1 1/2 cups salted peanut butter</li>
<li> 1 cup light corn syrup</li>
<li> 2 teaspoons pure vanilla extract</li>
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<br /><br />Directions:<br /><br />Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.<br /><br />Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-44972226184316366152014-11-15T14:02:00.000-08:002015-01-18T14:03:40.802-08:00Flourless Chocolate Cake with Chocolate Glaze <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6uXvSTcN5XIvvS5VxvhCdCsVI7yxT2_Ng9SuN7pluD8mToMI5Eg5D7yxXOZ2hWzuZ0eHRFkXr4m20m-abF5KrlGNL25UzLhlCM9AbeqI9wg_L0c4_r0_uj2BdnB08_xqwfgYKlckZ9Db/s1600/Choco+Cake+Flourless.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6uXvSTcN5XIvvS5VxvhCdCsVI7yxT2_Ng9SuN7pluD8mToMI5Eg5D7yxXOZ2hWzuZ0eHRFkXr4m20m-abF5KrlGNL25UzLhlCM9AbeqI9wg_L0c4_r0_uj2BdnB08_xqwfgYKlckZ9Db/s1600/Choco+Cake+Flourless.jpg" /></a></div>
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This moist and dense chocolate cake is topped with a smooth, rich dark chocolate ganache that melts in your mouth. Serve it with sweetened whipped cream and raspberries for a delightful and elegant desert.<br /><br /><b>Flourless Chocolate Cake with Chocolate Glaze </b><br /><br /><br />Ingredients:<br /><br />Cake:</div>
<ul>
<li> 18 oz SunSpire™ chocolate baking chips, either semi-sweet or bittersweet</li>
<li> ¾ cup Hain® Organic Sugar</li>
<li> 1 stick plus 1 tablespoon unsalted butter, softened</li>
<li> 6 large eggs</li>
<li> 1 cup water</li>
</ul>
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<br />Ganache:</div>
<ul>
<li> 1 cup heavy whipping cream</li>
<li> Sweetened and lightly whipped cream</li>
<li> 8 oz SunSpire™ Organic Fair Trade 65% Cacao Bittersweet Baking Chips</li>
</ul>
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<br />Directions:<br /></div>
<ol>
<li> Preheat oven to 350 ˚F. Line a 10-inch spring-form pan with parchment paper and set aside.</li>
<li> In a heavy-bottomed saucepan, combine sugar and water over low heat. Stir until sugar has melted, simmer for 5 minutes, then remove from heat.</li>
<li> Melt butter in a saucepan over medium-low heat, add chocolate and stir until smooth; then add in sugar mixture. Let mixture cool slightly, add in eggs and whisk until well blended.</li>
<li> Pour batter into prepared spring-form pan. Set spring-form pan inside a roasting pan and then add enough hot water to the roasting pan to reach halfway up the sides of the cake pan. Put the roasting pan in the oven and bake for about 50 minutes or until cake no longer moves in the center when lightly shaken. Remove the spring-from pan from the water bath and transfer it to a rack to allow the cake to cool completely.</li>
<li> Bring the cream to a simmer over medium-high heat. As soon as cream begins to simmer, remove the pan from the heat, stir in chocolate and whisk until smooth.</li>
<li> Pour ganache over the top of the cooled cake, gently rotating and turning the cake pan to distribute it evenly. Refrigerate the cake for about two 2 hours.</li>
<li> This can be made two days ahead and stored in the refrigerator.</li>
</ol>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-48632415589512579572014-11-11T22:16:00.000-08:002015-01-22T22:18:39.288-08:00Carmelitas<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSY5T1cCEGgOv-oWGmNG_eF1qeCkz6nuzudlX2XPuUGlhmC38XO9ksA75RfwBURW9IdFqD33XzkdvTM1oH866tqTOBuF_AXzxytsoIC7ezzkw0XKmPje54CgbB9USNvEHh9EA5SzRUj6_C/s1600/cookies+of+carmelitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSY5T1cCEGgOv-oWGmNG_eF1qeCkz6nuzudlX2XPuUGlhmC38XO9ksA75RfwBURW9IdFqD33XzkdvTM1oH866tqTOBuF_AXzxytsoIC7ezzkw0XKmPje54CgbB9USNvEHh9EA5SzRUj6_C/s1600/cookies+of+carmelitas.jpg" height="640" width="427" /></a></div>
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I can honestly say these are the
best dessert I’ve had in a long while. Made them for Bunco night. The
ladies loved them, but they were still pretty warm. The next day.. Oh My
Word… I think I liked them even better!<br />
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<a href="http://luluthebaker.com/2011/12/on-the-3rd-day-of-christmas-carmelitas.html" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Carmelitas @ luluthebaker.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-57675930262975390522014-11-11T18:11:00.000-08:002015-01-31T18:15:04.498-08:00Lemon Layer Cake with Blueberry Lavender Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOX4yLWsTrz-xBCiT14JKCMKIVbM8j5dwaOQSvFcKJOsrQdKwwbZeN_nmcu3h7wV6xoKkuJSZTtmy5LZyYYSTC4jfn_rbPJvyG0eAg4V_1J-gfM4iUp1WBpHZa8XCzdsndKXM1rYmSie6R/s1600/purple+lemon+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOX4yLWsTrz-xBCiT14JKCMKIVbM8j5dwaOQSvFcKJOsrQdKwwbZeN_nmcu3h7wV6xoKkuJSZTtmy5LZyYYSTC4jfn_rbPJvyG0eAg4V_1J-gfM4iUp1WBpHZa8XCzdsndKXM1rYmSie6R/s1600/purple+lemon+cake.jpg" /></a></div>
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This cake is sooooo good. I am a huge fan of lemon cakes, this one is lemony, not just fragrant. I added a little extra lemon juice and zest, and used lemon extract instead of vanilla for the cake batter. I stuck with vanilla extract for the icing though. No one in family had heard of the blueberry and lemon combination (crazy right?) and while my father was skeptical, he loved it after the first bite. :)<br /><br /><a href="http://thewholesomepursuit.com/2014/04/23/lemon-layer-cake-with-blueberry-lavender-buttercream/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Lemon Layer Cake with Blueberry Lavender Buttercream @ thewholesomepursuit.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-60253343576054623712014-11-05T21:06:00.000-08:002015-01-31T21:13:53.516-08:00God Bless America Cake (aka Cajun #Cake)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OWnGHFY_t_D1RC2CrsSnkg7zdJsGC0Ew3m8FlGpgc4OCoeIVOmTLUjOBKmdqjkpp1hw8ZlBokjUNI5qHM6o0gPu4VQc9oEA3ng1ZOWKsKjXmfWl6ATPeiC486vmW8f4bD2BAM702b9_n/s1600/cajun+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OWnGHFY_t_D1RC2CrsSnkg7zdJsGC0Ew3m8FlGpgc4OCoeIVOmTLUjOBKmdqjkpp1hw8ZlBokjUNI5qHM6o0gPu4VQc9oEA3ng1ZOWKsKjXmfWl6ATPeiC486vmW8f4bD2BAM702b9_n/s1600/cajun+cake.jpg" height="400" width="232" /></a></div>
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I made this cake for my Dad's Birthday this weekend, German Chocolate cake is his favorite, but I wanted to mix it up a little bit. The cake was super moist and very delicious. However the icing wouldn't thicken for me. Ended up more like a "Poke Cake" but still tasted lovely. My aunt suggested to me to add 3 egg yolks to the icing recipe to thicken it up.<br /><br /><a href="http://www.southyourmouth.com/2014/02/god-bless-america-cake-aka-cajun-cake.html" target="_blank"><span style="font-size: large;"><i><b>Recipe >> God Bless America Cake (aka Cajun #Cake) @ southyourmouth.com</b></i></span></a><br /><br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-7350372681262788522014-11-04T19:34:00.000-08:002015-01-31T16:36:03.885-08:00Neiman Marcus Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JV5gg6UDU9uOuwuvK9hJRpB7PRFKrKiTqtgcGQR3iobbCTU9F9qj-tEEgKW7PP2i96Z2VoZloeLZyxSAmTqBky7EuSd7hEzkStERBm_EotmyFs8gdoyJTO1OyTLAPaG9UqArrxBksNCs/s1600/dip+of+neiman+marcus1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JV5gg6UDU9uOuwuvK9hJRpB7PRFKrKiTqtgcGQR3iobbCTU9F9qj-tEEgKW7PP2i96Z2VoZloeLZyxSAmTqBky7EuSd7hEzkStERBm_EotmyFs8gdoyJTO1OyTLAPaG9UqArrxBksNCs/s1600/dip+of+neiman+marcus1.jpg" height="213" width="320" /></a></div>
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This chunky little dip packs a lot of flavor for having so few ingredients. We're not sure why it is called Neiman Marcus Dip.<br />
Maybe because it taste so "rich"...Like a million bucks.<br />
Whatever the reason...it is good!<br />
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<b>Neiman Marcus Dip</b></div>
<ul>
<li>5 - 6 green onions</li>
<li> 8 oz. cheddar cheese, shredded</li>
<li>1 1/2 cups mayonnaise</li>
<li>1 jar Hormel Real Bacon Bits </li>
<li>1 pkg. slivered almonds</li>
</ul>
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Chop the green onions.<br />
Shred the cheddar cheese.<br />
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Mix the onions, cheese, mayo, bacon bits, and slivered almonds together.<br />
Chill for a couple hours.<br />
Serve with Ritz crackers or corn chips.<br />
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLHOQzDUVKKUlGWcjJei1fLf1YWAKqUEf4yxhMogetn3hyphenhyphenoKn17BWHfbGSvFKRQxUNhfoPUG5A0n5OwhUPz4U15pz55QJcNLA1TAXYU3QIX4Pv_E69uuSCNOygCw1tSvMhTm5gTz5ipSU/s1600/dip+of+neiman+marcus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLHOQzDUVKKUlGWcjJei1fLf1YWAKqUEf4yxhMogetn3hyphenhyphenoKn17BWHfbGSvFKRQxUNhfoPUG5A0n5OwhUPz4U15pz55QJcNLA1TAXYU3QIX4Pv_E69uuSCNOygCw1tSvMhTm5gTz5ipSU/s1600/dip+of+neiman+marcus.jpg" /></a></div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com1tag:blogger.com,1999:blog-8774904852409889525.post-84755186691996475642014-11-03T19:37:00.000-08:002015-01-31T19:42:48.917-08:00Fried Cheesecake Roll Ups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sy0ufRLVe4xFEa2WlfkST2w4Ma1CQDwily07jNX3A8QQpaZtj4BAYoOCbXlOgpy9VVncob-4W0eTTYigJ0eXqw9DMZPKnFf9NX9Ibp6ys9Ku-0Cj3xV0G52L1mcb0cpvclWWsi47T7io/s1600/cheesecake+of+fried+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sy0ufRLVe4xFEa2WlfkST2w4Ma1CQDwily07jNX3A8QQpaZtj4BAYoOCbXlOgpy9VVncob-4W0eTTYigJ0eXqw9DMZPKnFf9NX9Ibp6ys9Ku-0Cj3xV0G52L1mcb0cpvclWWsi47T7io/s1600/cheesecake+of+fried+roll.jpg" height="400" width="266" /></a></div>
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These look a little bit like dessert, but would make a tasty breakfast too. Add some fruit to make them a bit healthier.<br /><br /><a href="http://bsugarmama.com/fried-cheesecake-roll-ups/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Fried Cheesecake Roll Ups @ bsugarmama.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-11466112232190562352014-11-03T18:49:00.000-08:002015-01-30T18:51:37.074-08:00Strawberry Shortcake on a Stick<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-w5zaFCA7tAnkDMOZQUk3iHnGTcPe8Ez1bHh76MiiR_mFrugzOmldBsv6CJhA-BThTpq7fKSDh-Y3ZTiDrcjaDFKAoNFOJrqhbLBrwxA3w-CSkIrIxMSgNpSIuEnBkYL7ov1sVImv4bZG/s1600/cakeshort+of+strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-w5zaFCA7tAnkDMOZQUk3iHnGTcPe8Ez1bHh76MiiR_mFrugzOmldBsv6CJhA-BThTpq7fKSDh-Y3ZTiDrcjaDFKAoNFOJrqhbLBrwxA3w-CSkIrIxMSgNpSIuEnBkYL7ov1sVImv4bZG/s1600/cakeshort+of+strawberry.jpg" height="400" width="266" /></a></div>
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Fresh, easy and delicious! This Strawberry Shortcake Appetizer will make your guests VERY happy!<br /><br />This versatile appetizer/dessert can be served at a ladies brunch, luncheon, baby shower or bridal shower. With layers of sugar sprinkled biscuits, whipped topping and strawberries. This dessert is simple yet fun and tasty.<br /><br /><a href="http://www.somewhatsimple.com/strawberry-shortcake-appetizer/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Strawberry Shortcake on a Stick @ somewhatsimple.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-70812334646632102772014-11-01T18:36:00.000-07:002015-01-30T18:36:46.019-08:00Cajun Garlic Aioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiG_7DPhykjZ5BzBaAPLuJwaoPv3ByIkBjXW1inSVudSJYa3tgcmBIH2XH7Ef9Nuza4_3b2LYTxWQwU3FBApD64kPz6dIfEWwhJn8lxaFpS7jtmeK8EQoUbuw6UBlgbg2wc180mFNU-dE/s1600/aioli+of+garli+and+cajun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiG_7DPhykjZ5BzBaAPLuJwaoPv3ByIkBjXW1inSVudSJYa3tgcmBIH2XH7Ef9Nuza4_3b2LYTxWQwU3FBApD64kPz6dIfEWwhJn8lxaFpS7jtmeK8EQoUbuw6UBlgbg2wc180mFNU-dE/s1600/aioli+of+garli+and+cajun.jpg" height="400" width="225" /></a></div>
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Found this while looking for a dipping sauce for Natchitoches Meat Pies. This aioli with a Cajun twist seems like it'll fit the bill... Recipe from Inspired by eRecipeCards blog. I'm totally enamored with aioli! I especially love it as a dipping sauce with crispy fries! YUM! I enjoyed the addition of dijon and the herbes de provence; though it was a subtle change, it was nice! <br /><br /><a href="http://erecipecards.blogspot.com/2011/12/cajun-garlic-aioli.html" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Cajun Garlic Aioli @ eRecipeCards</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-22645429116885331462014-11-01T18:08:00.000-07:002015-01-30T18:10:42.219-08:00"Fried" honey banana<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0r8EMW__rbtavh0OUC7-kgfPF2qzyNFFOVzeW2nEhH2Ea5-Qph6AYfdKD1uXLfTSn_oPY12bBIQtpvUVRM4gyEpVOpEyYA7cbfpTBjEifNJt-BnPHdozoCb1W85lnriYH3KOd14xja_qM/s1600/Fried+hney+banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0r8EMW__rbtavh0OUC7-kgfPF2qzyNFFOVzeW2nEhH2Ea5-Qph6AYfdKD1uXLfTSn_oPY12bBIQtpvUVRM4gyEpVOpEyYA7cbfpTBjEifNJt-BnPHdozoCb1W85lnriYH3KOd14xja_qM/s1600/Fried+hney+banana.jpg" height="400" width="291" /></a></div>
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They were very tasty! I added a little brandy to the skillet after I took the bananas out and added a couple of bananas back in and I like it that way too! I will definitely make it with the Brandy the next time :)<br /><br /><a href="http://rachelschultz.com/2013/05/15/fried-honey-bananas" target="_blank"><i><span style="font-size: large;"><b>Recipe >> "Fried" honey banana @ rachelschultz.com</b></span></i></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com1tag:blogger.com,1999:blog-8774904852409889525.post-20015253161095512882014-10-07T18:42:00.000-07:002015-01-20T18:44:45.535-08:00Strawberry Cheesecake Salad<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCnjClMulXHX0EJgVM3598NHGVdU8JpWuRSY-y90SWXX-EGf6c7rb9y89nLS0Do-kmCfYy6GQN4ZwUFJ2_6rgY4YvXho2pqVrIEUS8U8cfA6OzAQ0CCVZ5-7Z-RwMK6h3mcvjEQoyVJxj/s1600/Salad+of+Strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCnjClMulXHX0EJgVM3598NHGVdU8JpWuRSY-y90SWXX-EGf6c7rb9y89nLS0Do-kmCfYy6GQN4ZwUFJ2_6rgY4YvXho2pqVrIEUS8U8cfA6OzAQ0CCVZ5-7Z-RwMK6h3mcvjEQoyVJxj/s1600/Salad+of+Strawberry.jpg" /></a></b></div>
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<b>Strawberry Cheesecake Salad</b><br /> </div>
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Ingredients:</div>
<ul style="text-align: justify;">
<li> 12 oz. whipped topping</li>
<li> 1 small package of cheesecake pudding (just the powder, don't add the milk)</li>
<li> 3 (6 oz) strawberry yogurts (I used Yoplait)</li>
<li> 1 lb fresh strawberries, sliced</li>
<li> 3 bananas, sliced (add just before serving or they brown)</li>
<li> miniature marshmallows (add just before serving)</li>
</ul>
<div style="text-align: justify;">
<br /><br />Instructions:<br /><br />Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.<br /><br />Note:<br /><br />The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-20763404358967186692014-10-07T08:48:00.000-07:002015-01-22T08:57:22.469-08:00Lemon Crinkle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-b42S-zq42OAKev3MgeQshXexZ9uAOQtRcR7IwYsnaN29hZ4xnL0PYXckqcNkc_x9TdVl9IGljyI38qN8FxhX1Wx8oN5E5R67GQYQWkbeLCz0HXLed53bo1S75pK6MFfFATpTfhEYgI9/s1600/Lemon+crinkkle+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-b42S-zq42OAKev3MgeQshXexZ9uAOQtRcR7IwYsnaN29hZ4xnL0PYXckqcNkc_x9TdVl9IGljyI38qN8FxhX1Wx8oN5E5R67GQYQWkbeLCz0HXLed53bo1S75pK6MFfFATpTfhEYgI9/s1600/Lemon+crinkkle+Cookies.jpg" /></a></div>
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Award winning Lemon Cookie - Don't ever lose this recipe - they are amazing! <br /><br /><b>Lemon Crinkle Cookies</b><br />Ingredients:</div>
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<li>½ cups butter, softened</li>
<li>1 cup granulated sugar</li>
<li>½ teaspoons vanilla extract</li>
<li>1 whole egg</li>
<li>1 teaspoon lemon zest</li>
<li>1 Tablespoon fresh lemon juice</li>
<li>¼ teaspoons salt</li>
<li>¼ teaspoons baking powder</li>
<li>⅛ teaspoons baking soda</li>
<li>1-½ cup all-purpose flour</li>
<li>½ cups powdered sugar</li>
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<br />Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.<br /><br />In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.<br /><br />Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.<br /><br />*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-21196765339602133512014-10-05T22:51:00.000-07:002015-01-31T22:52:27.941-08:00Reese’s Peanut Butter Cookie Dough Cheese Ball<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPN8RbRR8wiGOk6GetDkdq_uZ8XrX6rd6wbEl-KJnlxIB9onN1A7H6auO-FnrGYoYPRS1BTGo1Dy1dXfEdJkL-BN2zKkCelnN2Z2KI7HAy9F7MYnR8BsYYfCIVlIQnw4sBved5WPSwK8b1/s1600/cheese+of+reese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPN8RbRR8wiGOk6GetDkdq_uZ8XrX6rd6wbEl-KJnlxIB9onN1A7H6auO-FnrGYoYPRS1BTGo1Dy1dXfEdJkL-BN2zKkCelnN2Z2KI7HAy9F7MYnR8BsYYfCIVlIQnw4sBved5WPSwK8b1/s1600/cheese+of+reese.jpg" height="400" width="266" /></a></div>
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This Reese’s Peanut Butter Cookie Dough Cheese Ball tastes fantastic and is a great appetizer for any party. This would be great for holiday parties, for New Year’s, or for any celebration. If you are a big fan of Reese’s or peanut butter cookies, you will love this cheese ball. The cheese ball itself tastes just like peanut butter cookie dough with added peanut butter cups and then the whole cheese ball has Reese’s Pieces on the outside.. This is great served with vanilla wafers, pretzels, graham crackers, or fruit<br /><br /><a href="http://whatscookinglove.com/2014/12/reeses-peanut-butter-cookie-dough-cheese-ball/#_a5y_p=3158583" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Reese’s Peanut Butter Cookie Dough Cheese Ball @ whatscookinglove.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-66180941991311843822014-09-15T15:06:00.000-07:002015-02-03T15:11:53.881-08:00Wannabe Famous Donuts<div style="text-align: justify;">
First of all, let me explain. I made these donuts a couple weekends ago for everyone here on the ranch. I love making donuts.... but it's because they always turn out good and everyone always seem to give rave reviews! When a cute little 6 year old visitor showed up, she asked me if I was famous after she took her first bite... I almost couldn't contain the laughter. She's such a doll and she was so serious, but me?....famous? ha ha ha! She, rather quickly, helped me get rid of a full bowl of donut holes:) and made sure that we dispersed them to everyone right away!! </div>
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<br />This is the recipe I also use every Halloween so that all the kids get hot cocoa and a warm donut when they come to my door. I'm not thinking I'll be doing 10 dozen this year like I did last year (and had too many) because I might be lucky to give a dozen out here and that includes the adults! </div>
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As with any yeast breads, you MUST have patience! I know, I know! Sometimes it's so hard, but in order for your donuts to have a light and airy texture, you must give them the rising time they need. Otherwise they'll be tough! Ick! <br />We like ours glazed but I usually roll some in sugar just for the different look... they look pretty on a plate! :)<br /><br />I hope you all enjoy them as much as everyone here has... And really- I sure wannabe famous! :)<br /><br /><b>Wannabe Famous Donuts</b><br /><br />Ingredients:</div>
<ul>
<li>2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)</li>
<li>1/4 cup warm water (105 to 115 degrees)</li>
<li>1 1/2 cups lukewarm milk</li>
<li>1/2 cup white sugar</li>
<li>1 teaspoon salt</li>
<li>2 eggs</li>
<li>1/3 cup shortening</li>
<li>5 cups all-purpose flour</li>
<li>1 quart vegetable oil for frying</li>
<li> For the glaze: </li>
<li>1/3 cup butter</li>
<li>2 cups confectioners' sugar</li>
<li>1 1/2 teaspoons vanilla extract</li>
<li>4 tablespoons hot water or as needed</li>
</ul>
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<br />Directions<br /></div>
<ol>
<li>Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.</li>
<li>In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.</li>
<li>Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.</li>
<li>Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.</li>
<li>Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.</li>
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<br />*When I'm running short on time or glaze... I will put sugar in a large bowl and dip some of the donuts in the sugar while they're still hot. You can also add cinnamon to the sugar and dip them in that. I have also rolled out the dough and cut it into squares and fried the squares. Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars. The options are endless! Don't forget to let the kids help you with the donut holes! They love them! :)</div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com6tag:blogger.com,1999:blog-8774904852409889525.post-36674834880657062032014-08-11T08:11:00.000-07:002015-03-17T08:14:17.440-07:00Keto Bread<div style="text-align: justify;">
It’s short for Ketosis which is basically a process that forces your body to switch to burning fat as a primary energy source. It’s how we all used to operate before humans started processing grains and eating a carbohydrate heavy diet, long sciencey gist of it: by cutting out carbs you can turn yourself back into a super efficient fat-burning caveman!<br /><br />Anyway, let’s talk food. Unfortunately in order to reach a state of ketosis you’re restricted by what you can eat a fair bit, bread is definitely off the menu. So if you want to satisfy a craving for stodge you’ve got to get creative. This recipe for a low-carb bread alternative is perfect for keto heads!</div>
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Fact: <br /><br /><i>1 slice (just one slice!) of bread from the leading brand has 18g of carbohydrates. Half a loaf of keto bread has just 6g!</i><br /><br /><b>Keto Bread</b></div>
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<li> 3 large eggs</li>
<li> 75g ground almonds</li>
<li> 1.5tsp baking powder</li>
<li> Large knob of butter (American readers: about 2tbsp)</li>
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<br />Quite simply, add the ingredients to a bowl and whisk until smooth and aerated. Pour into a greased loaf tin and cook in the oven for 20 minutes at 200c.<br /><br />Easiest. Bread. Ever.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-64714129963877638762014-08-10T17:40:00.000-07:002015-03-17T17:42:27.501-07:00How to Make Banana Bread in a Bread Maker Machine<br />
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<b>How to Make Banana Bread in a Bread Maker Machine</b><br /><br /><i>Prep time: 10 min<br />Cook time: 2 hours 40 min<br />Ready in: 2 hours 50 min<br />Yields: One loaf</i><br /><br />If you are looking for a healthy snack why not try making banana bread in a bread maker. Warm banana bread tastes delicious on its own, or for a treat, you may slap on some butter or a chocolate spread.<br /><br />Banana bread may be served at tea time or at breakfast although there is no rule as to when you may eat it. This banana bread recipe turns out really well in a bread maker and its a great way to to get rid of overripe bananas sitting in the bowl. In our family nobody touches bananas if the skin has any sign of black. I guess we all worry that they are spoiled. So rather then wasting them, into the bread maker they go.<br /><br />The recipe:<br /><br />
<ul>
<li> 3 large bananas. (The riper the better and the less sugar you will need)</li>
<li> 8 tablespoons of sugar</li>
<li> 2 eggs</li>
<li> 2 cups plain flour (you may also substitute the flour partially with wholemeal flour)</li>
<li> 1 tsp salt</li>
<li> 1 tsp baking powder</li>
<li> 1/2 tsp vanilla</li>
<li> 1/2 tsp cinnamon (I sometimes up this to 1 teaspoon since we all love the taste of it)</li>
<li> a handful of chopped walnuts (optional)</li>
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<br />In a large flat plate, mash the bananas with a fork and add the sugar. The sugar will blend in very well making the mixture smooth. Put in the greased bread maker. Add the eggs, sieved flour and the other dry ingredients. Set onto a medium setting. I use a setting that takes 2hours 40 minutes to bake! Enjoy!<br /><br />Banana bread freezes very well so if you do not go through the whole loaf freeze some! I put the whole loaf in the freezer for about 20 minutes, then I take it out and slice it. That way, I create cleaner slices. Then I freeze each portion seperately. When I feel like eating some, I simply reheat in microwave for a few seconds.Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-8774904852409889525.post-10695711433523390202014-08-10T05:39:00.000-07:002015-03-10T05:40:21.663-07:00Buckeye Brownie Cookies<div style="text-align: justify;">
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The taste is phenomenal, but the process was quite messy! I have a tendency not to leave enough time for items to cool when a recipe calls for cooling, so I melted the chocolate and butter before I even made dinner (the plan was to make the cookies after dinner). By the time I made the cookies, the chocolate mix was a paste. I had to warm slightly to get it out of the saucepan. Then the dough was extremely thick and I actually forgot to add the rest of the chocolate chips, but I doubt they could have been stirred into the dough anyway. I had to roll the dough into balls instead of dropping by spoonfuls and I think I lost a significant portion to my hands because it was sticky. However, the cookies were lovely and round since I rolled them. We tried one after it had cooled somewhat, but the real treat was having one after they had been refrigerated. It’s like a brownie topped with peanut butter fudge. AMAZING! I’ve written myself some notes about how long to let the chocolate cool (not hot, but still pourable) prior to mixing the dough so hopefully next time it will be a little less messy. <br /><br /><a href="http://www.tastesoflizzyt.com/2014/02/14/buckeye-brownie-cookies/" target="_blank"><i><b>Recipe >> Buckeye Brownie Cookies @ tastesoflizzyt.com</b></i></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0