tag:blogger.com,1999:blog-77068977252534451212024-03-13T18:49:22.563-05:00Not the Normal Teenage FareCarlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-7706897725253445121.post-57085366089024491162011-12-27T21:45:00.000-06:002011-12-27T21:45:33.639-06:00Hello again, blog world!Hey guys I'm back!<br />
I know I've been gone for quite a while, but college has kept me a very, very busy bee. During last semester, I couldn't even find the time to watch any of my favorite Food Network shows let alone write a blog post. On top of that, lack of an actual kitchen has made any type of food prep difficult.<br />
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BUT, now that I'm on winter break, I have just a bit more time on my hands. I decided an obligatory blog post as to why I haven't written anything in the past <b>five months</b> should be written.<br />
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I want to share a very special recipe with y'all today. <b>Whole Wheat Pumpkin Cinnamon Rolls</b>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--_XS3CFvXQk/TvqHLg_CtYI/AAAAAAAABvc/QIB6MW_ufwo/s1600/IMG_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://3.bp.blogspot.com/--_XS3CFvXQk/TvqHLg_CtYI/AAAAAAAABvc/QIB6MW_ufwo/s400/IMG_0082.JPG" width="400" /></a></div>I've been making these cinnamon rolls for a very long time and each time I adjust the recipe; making it just a little bit better from batch to batch. This final batch that I made for Christmas Eve breakfast was a winner. Even better than they have ever been, and they were already so good to begin with! This final adaption of the recipe, that I originally got from <a href="http://www.goodlifeeats.com/">Good Life Eats</a>, results in an incredibly moist, light, festive and healthy breakfast roll that is bound to impress.<br />
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<b>Whole Wheat Pumpkin Cinnamon Rolls</b><br />
Dough portion adapted from <a href="http://www.goodlifeeats.com/2010/09/pumpkin-cinnamon-rolls.html">Good Life Eats</a><br />
<em>Roll Dough:</em><br />
1/4 cup warm water (not hot, about 110 degrees)<br />
1 package (2 1/4 teaspoons) yeast<br />
1/4 cup warm milk<br />
1 large egg, beaten<br />
1 cup + 2 tablespoons pumpkin puree<br />
1 <span style="color: #960000; font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit ! important; font-size: inherit ! important; font-weight: inherit ! important; position: static;">tablespoon</span></span> melted butter<br />
2 1/2 cups (approximately) white whole wheat flour<br />
1 cup bread flour (or all-purpose)<br />
1 heaping tablespoon vital wheat gluten<br />
1/4 cup brown sugar<br />
1 teaspoon salt<br />
3/4 teaspoon cinnamon<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon ground cardamom<br />
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<i>Filling:</i><br />
1/2 cup brown sugar<br />
2 teaspoons cinnamon<br />
1/2 teaspoon allspice<br />
1/2 teaspoon ginger<br />
1/4 teaspoon nutmeg<br />
2 tablespoons butter, melted <br />
1/2 cup golden raisins (or any other dried fruit)<br />
1/2 cup chopped toasted walnuts<br />
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<i>Cream Cheese Icing:</i><br />
4 ounces low fat cream cheese, softened<br />
1/3 cup confectioners sugar<br />
2 tablespoons milk<br />
1/2 teaspoon vanilla extract<br />
dash of salt<br />
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Directions:<br />
1) Mix together the yeast and water, let sit for 5 minutes. Put all of the dough ingredients except for the one cup of bread flour into the bread machine, adding liquid ingredients before the dry. (If you want directions for manual mixing instead of with a bread machine use the methods posted on the <a href="http://www.goodlifeeats.com/2010/09/pumpkin-cinnamon-rolls.html">original recipe</a>).<br />
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2) Press dough cycle. Gradually add the bread flour until the dough has reached the right consistency (it may need even more flour than that, depending on the day, so add more white whole wheat flour until it looks right.) Once cycle is complete, transfer to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Mix together the first 6 ingredients of the filling and spread over dough. Sprinkle with raisins and walnuts.<br />
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3) Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.<br />
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4) Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 15-20 minutes.<br />
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5) While rolls bake, prepare the cream cheese frosting. In a small bowl, on the medium speed of an electric mixer, beat the cream cheese until smooth, 1 to 2 minutes. Add the sugar and beat well. Add milk, vanilla, and salt and beat until smooth and creamy.<br />
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Frost warm rolls with the cream cheese frosting and serve immediately.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-f7mCYoxHgtk/TvqNmvw0AYI/AAAAAAAABvs/RoSibnYA2R8/s1600/IMG_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-f7mCYoxHgtk/TvqNmvw0AYI/AAAAAAAABvs/RoSibnYA2R8/s400/IMG_0085.JPG" width="400" /></a></div><br />
These rolls are absolutely heavenly. The best part is they're packed with good-for-you pumpkin, whole grains, antioxidant rich spices and they're not so sugary sweet that they will put you in a sugar coma like the jumbo cinnabon rolls. My brother says they're <b>profession grade cinnamon rolls</b> and couldn't believe that the whole batch only has <b>three tablespoons of butter</b> and is actually almost good for you!<br />
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And don't feel confined by the filling. Feel free to change up the fruit to whatever you have on hand. This time I had dried cherries and crystallized ginger so I figured why not? The ginger worked perfectly with the flavors in the roll and the cherries added a delicious tart yet sweet bite. Not a fan of walnuts? Try pecans or feel free to leave nuts out of it all together! <br />
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This is one of my proudest recipes so I really hope one of y'all decides to try it out! And plus, how could you go wrong with pumpkin this time of year?<br />
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Happy baking and happy New Years!<br />
Love,<br />
Carlyn.Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-74784983412804113352011-07-31T14:57:00.000-05:002011-07-31T14:57:13.421-05:00What Do You Do When....Hey everyone! It's been a busy couple of days for me. In a little over <b>a week</b> I will be on my way over to Fayetteville to move into my dorm. It's crazy to think that I will be on my own!<br />
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In preparation, I got my hair cut and colored and man is it short! I can't wait to post a picture once I actually get around to taking one :P<br />
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I thought I'd dedicate this post to creative ways to use up that <b>"What should I do with this?"</b> food item. I'm always one of those people that will go out of their way to find some way to use up the odds and ends in the pantry and fridge. I'm definitely <b>not</b> the one to open a can of coconut milk and then throw away the remainder I don't end up using. Here are just a few delicious examples of food items I've been trying to use up lately.<br />
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For example, what do you do when you have extra lemon cream cheese frosting from the <a href="http://notthenormalteenagefare.blogspot.com/2011/07/lemon-raspberry-cake-with-lemon-cream.html">lemon cake</a> you made a while ago? Well, I froze some of it. Cream cheese frosting is a great candidate for freezing because it thaws perfectly. Just leave it in the fridge overnight and whip it up a bit right before frosting.<br />
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But<b> before </b>I put the leftovers in the fridge, I had the idea to make up <a href="http://notthenormalteenagefare.blogspot.com/2011/07/three-recipes-you-need-to-make-now.html">another batch of Kayla's carrot muffins</a> 'cept this time I would call them "cupcakes" :P They're whole grain and low fat yet can <i>totally</i> pass for a decadent cupcake. Love it!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8R_F-NtE3fnveT6HBSx9Kg7nADqvV7QkmFfa45Vc1SZ46wC7rlfOn4WN_gJVLcHXADesfyZMWSWEvlhHBoAnZceZksK2Gv0GzHoXC3MAlcbVelsm6e7gH3ziCvKy9muJ2vgmhgleTK8/s1600/IMG_3059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8R_F-NtE3fnveT6HBSx9Kg7nADqvV7QkmFfa45Vc1SZ46wC7rlfOn4WN_gJVLcHXADesfyZMWSWEvlhHBoAnZceZksK2Gv0GzHoXC3MAlcbVelsm6e7gH3ziCvKy9muJ2vgmhgleTK8/s400/IMG_3059.JPG" width="400" /></a></div>I made a double batch (which originally makes 4 big muffins) and got 12 mini muffins <i>and</i> 9 regular sized muffins! Err...cupcakes...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ1d1gl5dhyphenhyphenIawWiJKCRUbYMStK1-gWw7i1wWhgDkc9nEgoehXiSpbuff3u3PVuNe05yL4LeKVFflkOeMAlNUGm5nK6RAXg7TZ1Vq6ODP-kKKtBAjI0sxG_JfKg7DHzL8LDE5Sso6G4s/s1600/IMG_3061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ1d1gl5dhyphenhyphenIawWiJKCRUbYMStK1-gWw7i1wWhgDkc9nEgoehXiSpbuff3u3PVuNe05yL4LeKVFflkOeMAlNUGm5nK6RAXg7TZ1Vq6ODP-kKKtBAjI0sxG_JfKg7DHzL8LDE5Sso6G4s/s400/IMG_3061.JPG" width="400" /></a></div>Instead of raisins, I used half crystallized ginger (chopped fine) and half chopped dates. Loved that combo! The dates are sooo gooey and the ginger adds a nice kick to each bite :D<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiov7CzK9oCf2ULvKgvZuVrOAOvbfCedugXpH3Bq-UAa5gMTI4LWNuFcZWjQaKGFoN7Gp4HMFmFZrRnFu_TQmj_JKmF4Sh6aGl-EbS_bWysRfF0CHv1JkslLDUP7h7WCKxhO-Ax8Nef7A/s1600/IMG_3075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiov7CzK9oCf2ULvKgvZuVrOAOvbfCedugXpH3Bq-UAa5gMTI4LWNuFcZWjQaKGFoN7Gp4HMFmFZrRnFu_TQmj_JKmF4Sh6aGl-EbS_bWysRfF0CHv1JkslLDUP7h7WCKxhO-Ax8Nef7A/s400/IMG_3075.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">In addition to the frosting, I also topped each cupcake with toasted walnuts and shredded coconut. :D</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made a few in silicone cups and it made them look like they had cute little liners on them; almost too cute to eat!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKC8U3FdqzDlJWYVrPRI0F_8OUl1Tf1-HzE454dl1yuOwNwKgQeH8Lk_bnhH-q3Z6_01WR44ABqCz84uSYzHz-1M_nK9NkyRmFQbsX4sPEgh_Ownl3KpGps15qVNcqsxKs1_ESOyOzh2Y/s1600/IMG_3070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKC8U3FdqzDlJWYVrPRI0F_8OUl1Tf1-HzE454dl1yuOwNwKgQeH8Lk_bnhH-q3Z6_01WR44ABqCz84uSYzHz-1M_nK9NkyRmFQbsX4sPEgh_Ownl3KpGps15qVNcqsxKs1_ESOyOzh2Y/s400/IMG_3070.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Almost</b>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEE2uZEiOP1p8gdKjtFGpD7TlU4KRtUUEainSMKld3YarNjs9Ou37fMbvCVzGQ1T2waCpcVUGXimw_j0MuQG8pWpVd-NvvznaCqLObWfFuzYat1QxZB8YmO1z0FHYQmJtG878Ioi3lHk/s1600/IMG_3072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEE2uZEiOP1p8gdKjtFGpD7TlU4KRtUUEainSMKld3YarNjs9Ou37fMbvCVzGQ1T2waCpcVUGXimw_j0MuQG8pWpVd-NvvznaCqLObWfFuzYat1QxZB8YmO1z0FHYQmJtG878Ioi3lHk/s400/IMG_3072.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1rJUyLYdi2auLj1_C84YbbguPmMR1VWGuputpSJbeIWwEJNToMvV0HbUQVL0h37Vv-EvztCa3wbcJhcntfFtdolbEG01XImND2LdkOJjcbrjgpCZus7wEcCbc_xLlmkBpVrjZSZwcVU/s1600/IMG_3077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1rJUyLYdi2auLj1_C84YbbguPmMR1VWGuputpSJbeIWwEJNToMvV0HbUQVL0h37Vv-EvztCa3wbcJhcntfFtdolbEG01XImND2LdkOJjcbrjgpCZus7wEcCbc_xLlmkBpVrjZSZwcVU/s400/IMG_3077.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">You saw that coming, right? :D</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, these "cupcakes" were just as delicious as they were the first time I made them but even more so. The ginger/date combo is a winner and the not-so-sweet lemony cream cheese frosting worked out perfectly!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But, I had another pressing issue in the refrigerator. My mom had bought a big bag of juicy, ripe peaches at the farmers market and then days later my dad brought home a bag of ripe peaches back from a "free for all" box of peaches at work. Hmmm. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Of course I grilled a few, that's a given. But I also had to think of something else. First I thought jalapeno peach jelly or maybe some sort of cobbler. Then my mind traveled to coffee cake and I remember that the <a href="http://notthenormalteenagefare.blogspot.com/2011/06/walnut-spice-and-everything-nice-muffin.html">walnut tourlouche cake</a> I made a few months ago (that everyone <b>loved</b>) had a peach variation. Perfect!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And so he was born...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtrLk6Vr_N-uDQZFAUQFhoAcu3Cwv5DU2S9yyxZBnukEoGkKWQCZmVg-J4dI8QPfESJ-XQLJZJy-6QjXyR9hm_YzRFRDGJ_6IN5pDORZezeCRhUrsb1VQxwy-xQt3W7bwpIGGC-DepNw/s1600/IMG_3086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtrLk6Vr_N-uDQZFAUQFhoAcu3Cwv5DU2S9yyxZBnukEoGkKWQCZmVg-J4dI8QPfESJ-XQLJZJy-6QjXyR9hm_YzRFRDGJ_6IN5pDORZezeCRhUrsb1VQxwy-xQt3W7bwpIGGC-DepNw/s400/IMG_3086.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Think simple spice cake, saturated with peach juices and maple syrup. An upside down cake of the peach variety, if you will. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zYqx4dHWNAHO7rJnJyWNqBHdUeYmER4m6O0xQEb6KyMSikiUvsO6m-gmeW-JkPE2117C5CfUQoWMgnl1yWL2GPOABTjONNOTqAjiLagI11T94h5ylUIbBeZj7nDYUXXZHJtMtxyVLR8/s1600/IMG_3087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zYqx4dHWNAHO7rJnJyWNqBHdUeYmER4m6O0xQEb6KyMSikiUvsO6m-gmeW-JkPE2117C5CfUQoWMgnl1yWL2GPOABTjONNOTqAjiLagI11T94h5ylUIbBeZj7nDYUXXZHJtMtxyVLR8/s400/IMG_3087.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Last time I made the original version, I made it for dessert. This time I wanted to "healthify" it to make it breakfast worthy. Since it was already low fat, this only meant that I switched out the all purpose flour to whole wheat pastry flour. The cake is pretty sweet, so I only added half as much maple syrup to the topping. The juices from the ripe peaches (kept the peel on for fiber & nutrients!) make up for the lost moisture.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UTrc5L21a_ep1g9mmQZxTKa3D2sohywqs2ktcA96egaTXQKe3xxLxrkHdTdSbJB_Qc_xR72vIpu8F9uY-ov3gLkv2go6DHq2iLFd5jklnqGPtqJ-iZG55DqBQyT5qOAObtSIP06B82U/s1600/IMG_3090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UTrc5L21a_ep1g9mmQZxTKa3D2sohywqs2ktcA96egaTXQKe3xxLxrkHdTdSbJB_Qc_xR72vIpu8F9uY-ov3gLkv2go6DHq2iLFd5jklnqGPtqJ-iZG55DqBQyT5qOAObtSIP06B82U/s400/IMG_3090.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Besides the addition of sliced peaches, the amount of walnuts in the topping are significantly reduced from 1 1/4 cups to 1/2 cup. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I had my slice with a dollop of Greek yogurt and <b>mmm mm MMM</b>!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRQwxuA5AY93ap9G5ECbj9KYGhoUXkqtiedoAgQVZd8evBb-FtY9dPPEtJt1rVFylfpa2MT1XgmA4aI7k-IAB3KmuN3RjzAbsiFNqpd69-LvYop5Gq0-CYPIN0yMnJNwZbdUVad5Ib_4/s1600/IMG_3093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRQwxuA5AY93ap9G5ECbj9KYGhoUXkqtiedoAgQVZd8evBb-FtY9dPPEtJt1rVFylfpa2MT1XgmA4aI7k-IAB3KmuN3RjzAbsiFNqpd69-LvYop5Gq0-CYPIN0yMnJNwZbdUVad5Ib_4/s400/IMG_3093.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The cinnamon, nutmeg, and cloves in the cake combined with the walnuts, maple syrup, and sweet peaches make for a <b>delicious</b> combination. It reminded me of Christmas morning (even though, we have never had anything like this on Christmas morning so I have no idea why.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I gotta say, I think it's better than the original walnut tourlouche! And man, this cake tastes and looks decadent but its really quite healthy! It has healthy fats from the walnuts, gets some of its sweetness from natural sugars, completely whole grain, and gets a protein punch from the Greek yogurt <b>and </b>the nuts. This guy is golden! <a href="http://books.google.com/books?id=GLa2Gn1YRd4C&pg=PA55&lpg=PA55&dq=Maple+Walnut+Tourlouche+a+wolrd+of+cake&source=bl&ots=LwtAATbP_F&sig=yUjd5oKsHL0OyqYqZs2HblMV4UI&hl=en&ei=Ihf4TY7SOInc0QHu6qG-Cw&sa=X&oi=book_result&ct=result&resnum=5&ved=0CC8Q6AEwBA#v=onepage&q&f=false"> Here's the link for the recipe</a> (the peach variation is written to the side). Anything's better with peaches, right?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okay, so I got peaches covered, but what do you do when you make <b>horribly dry brownies</b> that don't even taste good drowned in ice cream?!</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I tried making a brownie recipe a few days ago, but wanted to make it <i>just a bit</i> more low fat. A lot of the time, I have success with making things lower in fat but I should learn that with brownies, I should just keep them as they are.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I could never throw them away but most definitely did not want to eat them. The flavor was good but they were SO dense and dry!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What did I do? Turn them into brownie truffles!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_II_BUhfaDYJSlDFibMN_EBUudCL-tqfw9Xzm9XcyKeHg0F0sh4tsGF_hsgwM_BmIO2bzPtNF5q_wkJ9T9tvZk308OhF4aLLf4As49LwLUchurc8lYsjBE58I-9i9Uyszjskepqonek/s1600/IMG_3109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_II_BUhfaDYJSlDFibMN_EBUudCL-tqfw9Xzm9XcyKeHg0F0sh4tsGF_hsgwM_BmIO2bzPtNF5q_wkJ9T9tvZk308OhF4aLLf4As49LwLUchurc8lYsjBE58I-9i9Uyszjskepqonek/s400/IMG_3109.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"> I crumbled the leftover brownies and added just enough plain Greek yogurt so that they would come together into a ball (basically same process as if you were making cake balls). I added yogurt instead of frosting because, this way, they wouldn't get too sweet. I decided to have some fun and rolled a few in cocoa powder, others in cocoa nibs, and the rest I dipped in a mixture of dark chocolate and peanut butter.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGF6Vv_d5HN3CSMe7tPaf8JX_rw4UzcElBAqEMLmbDOJTnjZfrsK_XrBMZ7RWtJHzjDxIOHnaVa77cDJQ0wTHbWEI9P6deCkjEsQP9MRvtIOmtVf8o5lVrEuY3S_Fqd0glCAHc5zcOwzs/s1600/IMG_3114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGF6Vv_d5HN3CSMe7tPaf8JX_rw4UzcElBAqEMLmbDOJTnjZfrsK_XrBMZ7RWtJHzjDxIOHnaVa77cDJQ0wTHbWEI9P6deCkjEsQP9MRvtIOmtVf8o5lVrEuY3S_Fqd0glCAHc5zcOwzs/s400/IMG_3114.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The balls with crushed pretzel M&M's on top have a pretzel M&M stuffed inside!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjG8JJEnDyubI8W_dcwjsrV1g3DpLSQn7UJkNaiVfjIIIt76z0cpvX-dEis69uLvzXgYhehyEMNTHEMm952pvup26OExCH_Ch7kVYP90ocmNRQsdIXleu-xALD9xzuZdlWI6OOYPoGrM/s1600/IMG_3142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjG8JJEnDyubI8W_dcwjsrV1g3DpLSQn7UJkNaiVfjIIIt76z0cpvX-dEis69uLvzXgYhehyEMNTHEMm952pvup26OExCH_Ch7kVYP90ocmNRQsdIXleu-xALD9xzuZdlWI6OOYPoGrM/s400/IMG_3142.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">These were fudgy, perfectly sweet, and honestly tasted like a truffle with a little extra kick of flavor. Plus, these are probably much lower in fat than the tradition truffle which is typically made with just heavy cream and chocolate. I would mess up brownies <b>just</b> to make these again!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEfYvMQ_LUkEuM3XoHogncKhlN1TZQTl0cE47QDKPCTNofyVrG0r7xQh0HUYWHwNt2IBmheFujAQ7TWZ5WoHyYhIuYF-n9L-mGxxEwcPiR8P-gb88xtHOqdMwaGoQKQd4igLiStTdF5c/s1600/IMG_3147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEfYvMQ_LUkEuM3XoHogncKhlN1TZQTl0cE47QDKPCTNofyVrG0r7xQh0HUYWHwNt2IBmheFujAQ7TWZ5WoHyYhIuYF-n9L-mGxxEwcPiR8P-gb88xtHOqdMwaGoQKQd4igLiStTdF5c/s400/IMG_3147.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Alright, so the M&M looks a bit gross in this picture but trust me, the sweet and salty combo with the contrast of smooth chocolate and crunchy pretzel was amazing. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Want the recipe? Simply take <a href="http://www.thewannabechef.net/2011/02/01/better-than-boxed-brownies-and-a-csn-store-giveaway/">this (most likely) delicious recipe</a> for brownies by <a href="http://www.thewannabechef.net/">The Wannabe Chef</a> and sub 2 tablespoons of applesauce for two tablespoons of the oil. Use 1/2 whole wheat flour and add 1/2 teaspoon of instant coffee granules and you're one your way to the perfect candidate for these brownie truffles! Bake time will be 6 minutes less than the original brownies. (AKA: do <b>NOT</b> use these modifications of you want delicious brownies because you'll be left with dry, almost inedible ones that only have good flavor)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All jokes aside, these really were amazing. You can have fun with what you coat them with like use white chocolate or even roll them in crushed toffee. The one thing I would change next time is add a sprinkle of kosher salt to the tops because the sweet/salty combo I got from the ones with the pretzel M&M's on them was just <b>too good</b>. I might even mix some crushed pretzels <b>into</b> the truffle mixture!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Have you ever thrown away a failure?</b> I always find <i>something</i> to do with it! I hate to waste:P</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><3 Carlyn</div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-73682072357553537272011-07-23T12:45:00.001-05:002011-07-23T12:47:56.397-05:00Four Burger Recipes that are Perfect for Summer!When I think of summer meals I think of the grill. I've grilled in the dead of winter and it's just not as fun! My family are really big burger people; so when summer rolls around you'll see LOTS of burgers on the menu.<br />
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I, of course, love to experiment with new recipes. Some burgers are flops but, for the most part, they turn out to be absolutely delicious! I can't believe I've kept from the world four AMAZING burger recipes that I've tried recently that have blown me and my family out of the water. Whether you prefer a burger made with beef, turkey, or chicken I've got a recipe to please them all :D<br />
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<i>Unfortunately</i>, I haven't come across a vegetarian burger that is blog worthy. I've tried many, but they all don't work out for some reason or another. I want to see a veggie burger recipe that <b>isn't</b> all beans or breadcrumbs. I want a veggie burger that is the most part actual veggies like carrot or zucchini (and I've tried the portabello mushroom thing; did not work, way too juicy!). Is that too much to ask?!<br />
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So anyway, sorry vegetarians. I only have meat filled burgers on the menu today, but for all the meat eaters out there, you're going to love these! :P<br />
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First up, I have to share a recipe for the <b>classic beef burger</b>. You know, an all beef patty with all the fixins?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahMo_51aNP4h4u-95YSMYH4ChBw4oboEJzTMy8QAiHZp7Mfg5_RlBHLEqR9tYVqqpRs3WHtMqWTtAIUm0naCARjcVSvsJBNoW9bgKk_4SY8T_E1639UtwA2QEt9ep2ysNG2UiTfMfr2E/s1600/IMG_2292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahMo_51aNP4h4u-95YSMYH4ChBw4oboEJzTMy8QAiHZp7Mfg5_RlBHLEqR9tYVqqpRs3WHtMqWTtAIUm0naCARjcVSvsJBNoW9bgKk_4SY8T_E1639UtwA2QEt9ep2ysNG2UiTfMfr2E/s400/IMG_2292.JPG" width="400" /></a></div>I found the recipe in my Health magazine about half a year ago and haven't used any other recipe since (when I do beef burgers which I admit, is pretty rare). It's originally for sliders (and for a <b>large</b> amount of meat) but it works just as well as normal burgers. I, of course, use whole wheat buns and super lean ground beef. People say that all the flavor is in the fat, but these burgers are <b>flavor bombs </b>so who needs it all?<br />
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<b>The Classic Beef Burger</b><br />
adapted from <a href="http://recipes.health.com/recipes/50400000109409-amazing-cheddar-sliders">Health</a><br />
1 pound lean ground beef<br />
4 teaspoons Worcestershire sauce<br />
1 teaspoon black pepper<br />
1 teaspoon kosher salt<br />
1 1/2 teaspoons paprika<br />
a couple dashes of cayenne pepper<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
4 slices sharp cheddar cheese (or cheese or choice)<br />
4 whole wheat hamburger buns<br />
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Mix all ingredients (except cheese and buns) and divide evenly into 4 patties. Grill on medium high for about 5 minutes, flip, add one cheese slice onto each burger and cook for another 5 minutes or until burgers are cooked through.<br />
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Obviously the traditional toppings are killer on these burgers. Tomato, lettuce, mustard, ketchup, and dill pickles if you have them. Some special toppings that I love are grilled onions (just grill them along with the burgers) and turkey bacon. It's always fun to have a bunch of toppings out for everybody to pick and choose which ones and how much they want.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-45RG6ywdC_l0ce9vD5KdvI44hu8Ko45-gr2Yx79c3A5I7vckTP6uW9KDs0tc4rSBm09w4E1FY7NEQn5TRPtVMqrlEgL5Q-xmf4nxfAD2PsyujrizbYEuFu2bq7_ptMmwgF3pB8WyGM/s1600/IMG_2290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-45RG6ywdC_l0ce9vD5KdvI44hu8Ko45-gr2Yx79c3A5I7vckTP6uW9KDs0tc4rSBm09w4E1FY7NEQn5TRPtVMqrlEgL5Q-xmf4nxfAD2PsyujrizbYEuFu2bq7_ptMmwgF3pB8WyGM/s400/IMG_2290.JPG" width="400" /></a></div>Here's my burger. With the normal fix-ins and a slice of turkey bacon. Grilled squash and grilled peaches with Greek yogurt on the side. A summer meal indeed! I think what sets the burger recipe apart from all the others for me is that wonderful smoky paprika taste and I love how it uses Worcestershire sauce!<br />
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Now I know there's people out there that prefer to not eat red meat. Chicken to the rescue! Enter <b>Barbeque Chicken Burgers</b>. These ones have a slightly less traditional flavoring, but not so crazy that kids would be scared away. I think they would be perfect for a cookout!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7kpaztEYPa2iO22IRqe0sZVhXl07P69O344DPJ8BOSCe5SAQbUPQfp-dGZaES0KBh60cKQ9TOCACsTuyI8lNqvORo1NouoKJt8sNsnM7ifbWVwuOsUHxC_fx2xBDE9ZiQrNNKmN2UvA/s1600/IMG_1854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7kpaztEYPa2iO22IRqe0sZVhXl07P69O344DPJ8BOSCe5SAQbUPQfp-dGZaES0KBh60cKQ9TOCACsTuyI8lNqvORo1NouoKJt8sNsnM7ifbWVwuOsUHxC_fx2xBDE9ZiQrNNKmN2UvA/s400/IMG_1854.JPG" width="400" /></a></div><b> </b>This recipe comes from <a href="http://www.howsweeteats.com/">How Sweet It Is</a> and has barbeque sauce right in with the burgers along with many of the same seasonings that are in the above recipe. The barbeque sauce keeps these burgers moist and absolutely flavorful!<br />
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I didn't change a thing from her recipe, so go ahead and check it out <a href="http://www.howsweeteats.com/2011/04/bbq-chicken-burgers/">here</a>. I've made these twice and both times the burgers have fell through the grates a bit too much and I think that's because of the addition of too much liquid. My advice to you is to cook these burgers stove-top, grill plate, or via broiler method unless you want a good quarter of your burger inside your grill! <br />
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Serve with sweet potato fries and top with caramelized onions, lettuce, cheddar cheese, and more barbeque sauce for a delicious <b>delicious</b> treat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyukBwfWOUhNpRHv7JBoE5G7RjxhRFuHowoOELYGCH1nrYtU6dE2I8JB5t20jeho7u7Fvxaaik6dT6AwC2aOcMIi3v-g8QA0aDg5mbBzn__QBPEPPWQV5q-Zih9NzYM7g13S263RBegTQ/s1600/IMG_1853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyukBwfWOUhNpRHv7JBoE5G7RjxhRFuHowoOELYGCH1nrYtU6dE2I8JB5t20jeho7u7Fvxaaik6dT6AwC2aOcMIi3v-g8QA0aDg5mbBzn__QBPEPPWQV5q-Zih9NzYM7g13S263RBegTQ/s400/IMG_1853.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>She may be ugly but dang, she tasted <b>good</b>!<br />
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I'm a huge fan of chicken burgers, so I actually have two recipes I want to share. This next one is a <b>Chicken Parmesan Burger</b>! You know, that time-consuming dish known to all as chicken parmesan? Well this one takes no time at all and is in burger form! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zXIrDCDatt4XqOLFa4-QVST3AU5vw_ZfSveDC8WmqWkVRARoO2DiasJlUUTwJ8ULpsb7kA3h8QO93cuRVs_ks38KY2jFbHkluENfTUiPd5cnmsdBbLBro8r0mltbV_OWRQIbDwlAQRc/s1600/IMG_2119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zXIrDCDatt4XqOLFa4-QVST3AU5vw_ZfSveDC8WmqWkVRARoO2DiasJlUUTwJ8ULpsb7kA3h8QO93cuRVs_ks38KY2jFbHkluENfTUiPd5cnmsdBbLBro8r0mltbV_OWRQIbDwlAQRc/s400/IMG_2119.JPG" width="400" /></a></div>I've actually seen this recipe idea pop up on many blogs, but the one I used is from <a href="http://ellysaysopa.com/">Ella Says Opa</a>. You combine ground chicken with parmesan (of course!) and breadcrumbs (I went with Italian seasoned whole wheat) with other Italian flavors like parsley. The fun part is that you then broil the burgers with a little tomato sauce and mozzarella cheese on top to complete the "Chicken Parmesan" vibe. I'm sure it could be grilled as well!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUieX18uY01zAzl-ndpImLg-1WoOQElKjwX0p3F9WEIoMcFprz-8VpbPD7rT9TFxt9xNjR50sHgMVg4r6c6B9bll_Tk22k4WW-COPgNKG7U5_a2yhaFpBoDcoBSDmB_3mgxUi2YL84S8/s1600/IMG_2115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUieX18uY01zAzl-ndpImLg-1WoOQElKjwX0p3F9WEIoMcFprz-8VpbPD7rT9TFxt9xNjR50sHgMVg4r6c6B9bll_Tk22k4WW-COPgNKG7U5_a2yhaFpBoDcoBSDmB_3mgxUi2YL84S8/s400/IMG_2115.JPG" width="400" /></a></div>This burger doesn't work with traditional toppings like mustard and pickles, but is great with sauteed mushrooms. We had a Caesar salad on the side so I decided to try a bite with some of the salad <b>on</b> the burger and that ended up also being a great topping! The tomato sauce acts as the "ketchup" so it's kind of a fun take on the classic. :D<br />
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SO delicious, and so easy! It really takes no time at all to prepare. You can find the recipe <a href="http://ellysaysopa.com/2009/03/18/chicken-parmesan-burgers/">here</a>. (And I just realized both of my pictures are very similar in composition to the two pictures on <a href="http://ellysaysopa.com/2009/03/18/chicken-parmesan-burgers/">Elly's post</a>...how funny!) <br />
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The last burger recipe I have to share is for <b>Greek Turkey Burgers</b>! When it comes to choosing chicken or turkey for burgers, I usually gravitate towards chicken because it has a less assertive flavor and tends to be more juicy. This recipe, however is definitely one of the best turkey burger recipes I've found because the burgers are <b>so </b>juicy and flavorful!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm53A7pl4xK6OIGBiF9HwRQXSWtRlN4IlTJCpxUC6g9FxRZjGu7mfgWxyIbiDmKd-SLrSJgiMXTR3kdx3FN_BMip9j47W-IB7x0XaVhG3OB_mgUQGal8KbvgevYT-Ecb-JAmwbYi83OfU/s1600/IMG_3024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm53A7pl4xK6OIGBiF9HwRQXSWtRlN4IlTJCpxUC6g9FxRZjGu7mfgWxyIbiDmKd-SLrSJgiMXTR3kdx3FN_BMip9j47W-IB7x0XaVhG3OB_mgUQGal8KbvgevYT-Ecb-JAmwbYi83OfU/s400/IMG_3024.JPG" width="400" /></a></div>This burger is <b>packed</b> with feta cheese and has other Greek ingredients such as red onion, oregano, and lemon zest. I love how light and fresh these are! Comparing this picture to the first picture of the beef burger with cheese and turkey bacon, this one seems to be much more refreshing. Of course, I'm not saying anything about my beloved beef burger. Sometimes you want cheesy, beefy goodness!<br />
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Anyway, I got this recipe from Southern Living via <a href="http://www.myrecipes.com/">My Recipes</a> but changed it up a bit, so here it goes-<br />
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<b>Greek Turkey Burgers</b><br />
adapted from <a href="http://www.myrecipes.com/recipe/greek-turkey-burgers-10000001997548/">My Recipes</a><br />
One (19.2 or 20 oz.) package of lean ground turkey (I used 19.2 oz. of 93/7)<br />
3.5 ounces crumbled feta (Reduced fat worked for me, but do not use non fat)<br />
1/4 cup minced red onion<br />
1 teaspoon dried oregano (or 1 tablespoon fresh if you have it)<br />
2 cloves garlic<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon ground black pepper <br />
1 teaspoon lemon zest*<br />
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4 whole wheat hamburger buns, toasted <br />
Store bought tzatziki sauce (or homemade)<br />
Lettuce, red onion, tomato, black olives, and thinly sliced cucumber for serving<br />
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1. Combine the first 8 ingredients. Shape mixture into 4 (1/2-inch-thick) patties or 5 smaller patties.<br />
2. Heat an outdoor grill. Brush with olive oil and add patties; cook 5 minutes on each side or until done.<br />
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*I only had a lemon that had already been zested so I didn't add zest to the burgers. I did, however, squeeze a squirt of lemon onto my burger before eating and it worked out great.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvhi9rsEwEYacNjEnK-tFUAUnzKjmN2AeRPHl2-XF3x2oSZETNIsDTLCSGhi7g_B_UTTUxJVjncrlEgVgMqUM6PVpAHt8IqwnBgV1uCM-weOProOIhNGxPK0BXe9FNV37xWU3hyphenhyphen32cgE/s1600/IMG_3027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvhi9rsEwEYacNjEnK-tFUAUnzKjmN2AeRPHl2-XF3x2oSZETNIsDTLCSGhi7g_B_UTTUxJVjncrlEgVgMqUM6PVpAHt8IqwnBgV1uCM-weOProOIhNGxPK0BXe9FNV37xWU3hyphenhyphen32cgE/s400/IMG_3027.JPG" width="400" /></a></div> This recipe makes large burgers with 4.8 ounces of meat plus tons of feta cheese in each one. It was definitely satisfying! The feta really adds a great moistness to each burger and gives it that little salty, tangy bite. Love it!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBF-VzRADDARNW_Ehse1nUhS33Dk_t_RHTXMymUsrT8y_M7RjRJAbQ3FLh90sp841I___fRCJ-OKHtVb_SNlJB94eSD0FPOHyH2H2ZG2qn2bgwzr16T-bPXnU5UUXEn6vDHtB82MriPA/s1600/IMG_3023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBF-VzRADDARNW_Ehse1nUhS33Dk_t_RHTXMymUsrT8y_M7RjRJAbQ3FLh90sp841I___fRCJ-OKHtVb_SNlJB94eSD0FPOHyH2H2ZG2qn2bgwzr16T-bPXnU5UUXEn6vDHtB82MriPA/s400/IMG_3023.JPG" width="400" /></a></div>I used store bought tzatziki, but if you want to make your own the original recipe on <a href="http://www.myrecipes.com/recipe/greek-turkey-burgers-10000001997548/">My Recipes</a> has a recipe for one. Since I didn't make my own tzatziki sauce, the only prep required for this meal was slicing up all the toppings while the burgers where grilling! Gosh...looking at these pictures makes me want to make these burgers again; like ASAP. :D<br />
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So we've traveled to Greece, Italy, and America for some fabulous burgers that are bound to be a hit with anyone. No one wants to be in a hot kitchen for too long on a summer day and these burger recipes are fast (how many times have I mentioned that in this post?) and for the most part can be prepared outdoors. Perfect!<br />
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<b>Which recipe sounds the most delicious to you?</b><br />
<b>And do any of y'all have a </b><b><u>really</u> good vegetarian burger recipe?</b> I would love to try one out again!<br />
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Have a great weekend!<br />
<3 CarlynCarlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-52053301847361260002011-07-18T16:49:00.000-05:002011-07-18T16:49:55.754-05:00Lemon Raspberry Cake With Lemon Cream Cheese FrostingHey guys, happy Monday! :D<br />
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My sister’s birthday was 2 days ago and she just turned 21! For dinner, she requested steak, mashed sweet potatoes, fried okra, and fresh tomatoes to be prepared by my mom. And since she was turning the big 2-1, she requested that my dad make her a glass of his famous margaritas :P<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgwDQQf0Smw5oyWEWRVaH5Uq2pmAzVbJjvtn6wc2ilD2PoBDcnWxu0GU3vYRh_xdietCrELKqdv64bKnXY2BXgK7rNEG0Ss0I-vbCPpjPGrKD4ZSj9ZbQy9hCWKfzwi1xiY2b6Nz8QnM/s1600/IMG_2968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgwDQQf0Smw5oyWEWRVaH5Uq2pmAzVbJjvtn6wc2ilD2PoBDcnWxu0GU3vYRh_xdietCrELKqdv64bKnXY2BXgK7rNEG0Ss0I-vbCPpjPGrKD4ZSj9ZbQy9hCWKfzwi1xiY2b6Nz8QnM/s400/IMG_2968.JPG" width="400" /></a></div>Awesome margarita glasses, right?<br />
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And here's the spread. My mom bought possibly the <b>hugest </b>steaks possible and even though she gave me the smallest one I still had to cut it nearly in half!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlKui_fSNELGexKenQxLlWES3nyT4YwNense3WSrC30v5jZ1HYfsmehyphenhyphen303SgtuP9u7Ho1WR-xrYPHA8eXP8hcNclZXj2SgIf9Z7YiOBNkT0ibD4S4-pgMBs5cQVAZN1DHPTk5o_r4tI/s1600/IMG_2965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlKui_fSNELGexKenQxLlWES3nyT4YwNense3WSrC30v5jZ1HYfsmehyphenhyphen303SgtuP9u7Ho1WR-xrYPHA8eXP8hcNclZXj2SgIf9Z7YiOBNkT0ibD4S4-pgMBs5cQVAZN1DHPTk5o_r4tI/s400/IMG_2965.JPG" width="400" /></a></div>My place is where the green cup is; huge right?!<br />
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The tomatoes and okra where from the farmers market that my sister and my mom bought earlier that day. My dad "fried" the okra by mixing the sliced okra with one beaten egg and enough corn meal to coat. He then cooked them in a pan sprayed with olive oil; stirring occasionally, until everything was cooked and crisped up. So good with ketchup!<br />
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I made a simple chimichurri sauce (minced parsley, garlic, vinegar, olive oil, salt , pepper) to go with the steaks.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>It was a beautiful spread-<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOk_rv7YZJLjS01qyjdqZKOWZHqskbzpwvpZ5XtVD65Ct_FsO5D1jBs916XHLysmWcgmwFj96J6tlL9aOr474e-PVH-dJ1fu9ICpnYO1Jrk3pxumwChvkcT884m8wHbdIfoxBbspfLj8/s1600/IMG_2967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOk_rv7YZJLjS01qyjdqZKOWZHqskbzpwvpZ5XtVD65Ct_FsO5D1jBs916XHLysmWcgmwFj96J6tlL9aOr474e-PVH-dJ1fu9ICpnYO1Jrk3pxumwChvkcT884m8wHbdIfoxBbspfLj8/s400/IMG_2967.JPG" width="400" /></a></div>Of course, my sister put me in charge of the dessert (and if she didn't, I would probably get upset because making cakes are possibly one of my favorite things to do!). She didn't request anything specific so I just went on what I thought she would like. She's a HUGE fruit and lemon fan (just like me!) so I knew I couldn't go wrong with a cake that accenstuated both of those flavors.<br />
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Enter Lemon Cake with Raspberry and Lemon Curd Filling with Lemon Cream Cheese Frosting!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU68_jdysmJaKn3VfjJjroKmwvrj-z8neeGly_xPsQ5fCe547jSR9nVtj67U5lcroThOV_sBx08Vs9vGkbG5pd4v29o51eBDpJsazzD87rbT71MNdIcRJUcrFGGFzZ_PRIGb9OcCywTmQ/s1600/IMG_2971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU68_jdysmJaKn3VfjJjroKmwvrj-z8neeGly_xPsQ5fCe547jSR9nVtj67U5lcroThOV_sBx08Vs9vGkbG5pd4v29o51eBDpJsazzD87rbT71MNdIcRJUcrFGGFzZ_PRIGb9OcCywTmQ/s400/IMG_2971.JPG" width="400" /></a></div>Man, <b>that's</b> a mouthfull!<br />
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I dreamt up this cake idea while I was at the gym and knew it would be perfect. I then found a lemon cake recipe that I could use, a frosting recipe to base mine off of, and then used my own recipe for the lemon curd and raspberry fillings. <br />
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My sister, posing with my cake and the flowers my dad got her:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDsEF9qNmx1tHFTrdrf6dEglnW-T_46aktiXhpENmmZzOWOLvRdcKNfgTVnLsG5nz37xpjZE0se42007XRkDcXnUMOgbBsO65JWZw0BB6uJl4fTCDlBs0QieY0mwNsWIqgCpf2oQpoyA/s1600/IMG_2977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDsEF9qNmx1tHFTrdrf6dEglnW-T_46aktiXhpENmmZzOWOLvRdcKNfgTVnLsG5nz37xpjZE0se42007XRkDcXnUMOgbBsO65JWZw0BB6uJl4fTCDlBs0QieY0mwNsWIqgCpf2oQpoyA/s400/IMG_2977.JPG" width="400" /></a></div> Excited to dig in? I think yes (:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuHYAiXovpjJ4btZyXEjfFEadlypfv138i1gYt5Et-VK8kcWSwrAR-To9D48fqwktSZlgil4YIpv4ObQo9m0Vc3mETt-3MnhEwqjHr1WNJSiiY_K8UaXKV6mVxp8FrsEyohB2hPoi09Y/s1600/IMG_2980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuHYAiXovpjJ4btZyXEjfFEadlypfv138i1gYt5Et-VK8kcWSwrAR-To9D48fqwktSZlgil4YIpv4ObQo9m0Vc3mETt-3MnhEwqjHr1WNJSiiY_K8UaXKV6mVxp8FrsEyohB2hPoi09Y/s400/IMG_2980.JPG" width="400" /></a></div>And finally, I was able to see the fruits of my labor after I took out the first slice of cake.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wh4uI13repajCJ-1X0Mh1CahgXyY_hnCObg5vKRBkm_38IkJbxXuBihuv9Y35BZ8yMUSNpVWKqaA6rnzkUZudBNJcNh_LY8AIHvjNW6yCKbsf-FXPfHxVwoo53SUDuSrQotvD3xMwuU/s1600/IMG_2982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wh4uI13repajCJ-1X0Mh1CahgXyY_hnCObg5vKRBkm_38IkJbxXuBihuv9Y35BZ8yMUSNpVWKqaA6rnzkUZudBNJcNh_LY8AIHvjNW6yCKbsf-FXPfHxVwoo53SUDuSrQotvD3xMwuU/s400/IMG_2982.JPG" width="400" /></a></div>Everyone ooed and awed. Hello, layers!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmjcXenYWBOFSHwhMrYFrv1_f059_Q8_SSb6UGv7Gj7Kqt_TFfngRsA_MnYHiC8HspmrFbc_OAN5aVbwNkefL-5T5mbkIexdd0-fTf-0QOUH0TcvdSiggIL6Bv0w64_PZTf3w63XqBjE/s1600/IMG_2983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmjcXenYWBOFSHwhMrYFrv1_f059_Q8_SSb6UGv7Gj7Kqt_TFfngRsA_MnYHiC8HspmrFbc_OAN5aVbwNkefL-5T5mbkIexdd0-fTf-0QOUH0TcvdSiggIL6Bv0w64_PZTf3w63XqBjE/s400/IMG_2983.JPG" width="400" /></a></div>It's really only two layers of cake, but I cut them both in half to make 4 layers. Fancy!<br />
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After taking pictures, I decided the best plan of attack for eating this thing would be to turn it in on its side since it was so tall.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCoeMgccUxnYwPvg2Ii8eL69S4-qcufTaTFyJjE7mIbVajLPKNcGJwxXCuvv67_e-LnhLR2mBpeeuj6nalHBE1ULjWY7dIlLYye1xHnvqIL7SKwhcowhfc2zY0j4YI8xxCJu63lRp4Vg/s1600/IMG_2985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCoeMgccUxnYwPvg2Ii8eL69S4-qcufTaTFyJjE7mIbVajLPKNcGJwxXCuvv67_e-LnhLR2mBpeeuj6nalHBE1ULjWY7dIlLYye1xHnvqIL7SKwhcowhfc2zY0j4YI8xxCJu63lRp4Vg/s400/IMG_2985.JPG" width="400" /></a></div>Twas a good idea :D<br />
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This cake was so perfect for a hot summer day. Very refreshing and not heavy. The lemony cake layers are light in texture because the recipe requires you to whip the egg whites (and nix the yolks) before folding them into the batter. The raspberry layers add a hint of fruity sweetness to each bite while the lemon curd layer adds that extra sour lemony zing. Then, to finish it off there's that wonderfully creamy, dense frosting that is just barely sweet and has just a hint of lemon flavor that ties everything together. It was perfect!<br />
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With my modifications, this cake is lower in fat than most and isn't cloyingly sweet although you'd think it would be with all of those layers. There's a lot of steps but in the end you get a very beautiful cake, so I think it's worth it! You can also modify it using any berry you want. This would be fabulous with strawberry jam or blueberry jam as well!<br />
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<div class="MsoNormal"><b>Lemon Cake with Raspberry Filling and Lemon Cream Cheese Frosting</b></div><div class="MsoNormal">Cake portion adapted from <a href="http://www.finecooking.com/recipes/triple-lemon-layer-cake.aspx?nterms=50052">this recipe</a>; everything else my own.<b> </b></div><div class="MsoNormal">Serves 8 </div><div class="MsoNormal">For the cake: <br />
9-1/4 oz. (2-1/3 cups) cake flour; more for the pans <br />
2-3/4 tsp. baking powder <br />
1/4 tsp. salt <br />
1-1/2 cups granulated sugar <br />
2 Tbs. lightly packed finely grated lemon zest <br />
6 tablespoons unsalted butter, completely softened at room temperature</div><div class="MsoNormal">6 tablespoons unsweetened applesauce, room temperature</div><div class="MsoNormal"> 1 cup milk, at room temperature (low-fat is fine)<br />
5 large egg whites, at room temperature <br />
1/4 tsp. cream of tartar </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the filling: <br />
1/3 cup homemade lemon curd, chilled (see below)</div><div class="MsoNormal">2/3 cup low sugar or no sugar added raspberry jam</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the frosting: <br />
9 ounces 1/3-less-fat cream cheese </div><div class="MsoNormal">6 tablespoons butter</div><div class="MsoNormal">1 1/3 cup confectioners' sugar </div><div class="MsoNormal">3/4 teaspoon vanilla extract </div><div class="MsoNormal">1 tablespoon lemon juice</div><div class="MsoNormal">dash of salt </div><div class="MsoNormal">1 tablespoon homemade lemon curd (see below)</div><div align="center" class="MsoNormal" style="text-align: center;"> <hr align="center" size="2" width="100%" /> </div><div class="MsoNormal"><b>Make the cake: </b></div><div class="MsoNormal">Position a rack in the middle of the oven; heat the oven to 350°F. Generously butter and flour two 8 x 2-inch round cake pans. Sift the cake flour, baking powder, and salt together into a medium bowl. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, beat the butter and lemon sugar with an electric mixer on medium speed until light and fluffy (about 1-1/2 minutes). Add the remaining 1-1/4 cups sugar and applesauce and beat until smooth (about 1-1/2 minutes). Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In another large bowl, beat the egg whites with an electric mixer (with clean beaters or the whip attachment) on medium speed just until foamy. Add the cream of tartar, increase the speed to medium high, and beat just until the whites form stiff peaks when the beaters are lifted. Add a quarter of the whites to the batter and gently fold them in with a whisk or a rubber spatula; continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Divide the batter evenly between the prepared pans. Smooth the tops with the spatula. Bake until a pick inserted in the centers comes out clean, 35 to 40 minutes. Let cool in the pans on a rack for 10 minutes. Run a table knife around the inside of the pans and carefully invert each cake out onto the rack. Flip them right side up and let cool completely.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife. Put one of the four cake layers on a serving plate, cut side up. With an offset spatula or a table knife, spread a heaping 1/3 cup raspberry jam on top of the cake layer. Lay another cake layer on top, spread it with 1/3 cup lemon curd (you will not use all of the homemade lemon curd, but will use most of it), and repeat with the third cake layer, using another heaping 1/3 cup raspberry jam. Top with the fourth cake layer.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Make the frosting:</b> </div><div class="MsoNormal">In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract, lemon curd, a dash of salt, and lemon juice on low speed until the frosting is completely mixed. (You can make the frosting a couple of hours ahead and store it in the fridge.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Frost the cake: </b></div><div class="MsoNormal">Up to a few hours before serving, spread a thin layer of frosting on the cake, filling in any gaps as you go. Chill until the frosting firms a bit, about 1/2 hour. (This "crumb coat" will keep crumbs from catching on your spatula and marring the finished cake.) </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Spread the remaining frosting decoratively over the top and sides of the cake. Scatter with bits of lemon zest or garnish with fresh raspberries. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Low-Fat Lemon Curd Recipe</b></div><div class="MsoNormal">Adapted from <a href="http://bakingbites.com/2008/04/low-fat-lemon-curd/">Baking Bites</a></div><div class="MsoNormal">1/3 cup strained fresh lemon juice</div><div class="MsoNormal">2 teaspoons lemon zest </div><div class="MsoNormal">1 egg, room temperature</div><div class="MsoNormal">3 tablespoons sugar</div><div class="MsoNormal">1/4 teaspoon vanilla</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small sauce pan, over medium heat, combine sugar, lemon juice, and lemon zest. Stir until sugar is dissolved completely.</div><div class="MsoNormal"><br />
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.</div><div class="MsoNormal"><br />
Cook over low heat, stirring constantly until the curd has thickened but is still a bit runnier than you want it to be (because it will firm up in the fridge). Remove from heat and stir in vanilla.</div><div class="MsoNormal"><br />
Transfer to a small airtight container and store in the fridge. Makes about 1/2 cup.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqy8D4fec9pproQnGDb7gNA_wE_70bZlTkC8u8pTF-SjNv6Je0WGfNHhNjGNAno_9vpPBP0VE3dy4gbv69xrhqqFhAIbIM-zLb2B0aTywEOaXHaYZXHEfWpQ1on4HWHeCwdJHQRNkZ7uQ/s1600/IMG_2984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqy8D4fec9pproQnGDb7gNA_wE_70bZlTkC8u8pTF-SjNv6Je0WGfNHhNjGNAno_9vpPBP0VE3dy4gbv69xrhqqFhAIbIM-zLb2B0aTywEOaXHaYZXHEfWpQ1on4HWHeCwdJHQRNkZ7uQ/s400/IMG_2984.JPG" width="400" /></a></div><div class="MsoNormal">Feel free to use store bought lemon curd, but this recipe is much healthier and oh so sour! (in a good way)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It also helps if you do a few things in advance. You can make the lemon curd days in advance and make the frosting while the cakes are cooling. After that, its just cut and assemble! Also one more note- I used <u>all organic lemons</u> in this cake and for the curd because there's <b>a lot</b> of zest going into this thing. I <b>highly</b> recommend going the extra step and using organic lemons; they're remarkably cheap when you buy them in 2 pound bags! I also used organic raspberries that I got at Costco for $3.99 for a big 12 ounces container. Score!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">And obviously, the cake didn't even stand a chance in our household (:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmMABAdu-lmxCgXh96QqzQnGKoD73zl2GxPbdZvMzqxHRIZVoyDgVHNib2QgCwqzSymZREIKWw9QpC0xWkQtk0je4LsMZxIpBko-po_VyJf5C2rJMvjSLPDGMMHDzmvUGvDCXpZPXYR8/s1600/IMG_2989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmMABAdu-lmxCgXh96QqzQnGKoD73zl2GxPbdZvMzqxHRIZVoyDgVHNib2QgCwqzSymZREIKWw9QpC0xWkQtk0je4LsMZxIpBko-po_VyJf5C2rJMvjSLPDGMMHDzmvUGvDCXpZPXYR8/s400/IMG_2989.JPG" width="400" /></a></div><div class="MsoNormal">Didn't even last 24 hours...</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">And what does one do with leftover organic lemons, raspberries, and egg yolks? Make <b>raspberry lemon bars</b>! <a href="http://notthenormalteenagefare.blogspot.com/2011/06/what-i-ate-wednesday.html">I've made the blueberry lemon bar version</a> two times since I first made them at the end of June and have <a href="http://www.twopeasandtheirpod.com/lemon-raspberry-bars/">the raspberry version</a> chilling in the fridge <b>right now</b> for dessert tonight. Can't wait! </div><div class="MsoNormal"><3 Carlyn</div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-90134052165939559082011-07-14T20:29:00.001-05:002011-07-14T20:30:26.204-05:00Three Recipes You Need to Make NOW!I was at Sprouts the other day and along with getting my essential-to-life <a href="http://notthenormalteenagefare.blogspot.com/2011/06/what-i-ate-wednesday.html">dark chocolate honey comb</a>, I got a new-to-me ingredient. <i>Oh, and I also got milk chocolate covered peanut butter filled pretzels that were on clearance for $3.99 a pound! OH MY GOD SO GOOD! The chocolate layer is like over a centimeter thick!! Think <b>Reeses PB cups</b> but with the addition of salty, crunchy pretzel.</i><br />
<br />
I digress. <b>Anyway</b>, I got an ingredient that I have seen all over the blog-world but have yet to try out myself. I got <b>nutritional yeast</b>! I had the impression that nutritional yeast was some super expensive item that I would never find, but lo-and-behold there was a box of the stuff that probably contains 2 or 3 cups for only a bit over 2 dollars!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjY7C_eLKjkqpoMKF0dllD7EfgR5QcWhGHFHVzPj4fEAQa4LogZ7N6hDFob5nLdmRHiNSJuSNMxjocvGCeLYGsJXKWnfE7A6LdIuFyZPhhRs7pHe-tTEKvDFZW9rUum16wEbnrMciZC8/s1600/Yeast0422.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjY7C_eLKjkqpoMKF0dllD7EfgR5QcWhGHFHVzPj4fEAQa4LogZ7N6hDFob5nLdmRHiNSJuSNMxjocvGCeLYGsJXKWnfE7A6LdIuFyZPhhRs7pHe-tTEKvDFZW9rUum16wEbnrMciZC8/s400/Yeast0422.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutritional Yeast. <a href="http://nutritionexpert.com/blog/2010/09/foodie-friday-nutritional-yeast/">source</a></td></tr>
</tbody></table>It's basically deactivated yeast that is packed with amino acids, vitamin B12, fiber, and protein. Each two tablespoon serving is 50 calories and has 4 grams of fiber, 8 grams of protein, and has 130% of your daily requirement for vitamin B12! Holy health-bomb!<br />
<br />
After an apprehensive taste test, I was impressed. It tasted just like how people have described it, and definitely had a cheesy, slightly salty taste to it.<br />
<br />
So what did I make? "Cheese" sauce, of course!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdySMs4RwvvhCWutmfmvv6Ta6oMNzX2_svdD1J2YVhAWVeRGAwCNzAur2oaiDf6EsjRxWx5jfJGz_IajmR312E30QHGXMH6D1oDf06zxC0uBInqRhGec2J3Q1jcjhwDP19iwEtVDdC88/s1600/IMG_2907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdySMs4RwvvhCWutmfmvv6Ta6oMNzX2_svdD1J2YVhAWVeRGAwCNzAur2oaiDf6EsjRxWx5jfJGz_IajmR312E30QHGXMH6D1oDf06zxC0uBInqRhGec2J3Q1jcjhwDP19iwEtVDdC88/s400/IMG_2907.JPG" width="400" /></a></div>I made a half batch of the <a href="http://www.nomeatathlete.com/wheatball-subs/">cheese sauce recipe</a> from <a href="http://www.nomeatathlete.com/">No Meat Athlete</a> to go along with dinner and I loved it. It <i>did </i>get rather thick on me , though, so remember not to cook it too long! My parents were impartial/didn't like it for some reason... I honestly don't know why. I can't wait to use this sauce in an egg sandwich, in a bean burrito, on enchiladas, or with a veggie burger! So many possibilities :D<br />
<br />
I'm excited about trying out nutritional yeast in other applications as well...sprinkled on veggies, mixed into popcorn, on top of pasta, etc. <b> </b><br />
<b>Any other ideas or great recipes y'all have?</b> I also want to try it in baking! ("cheesy" biscuits, anyone?)<br />
<br />
Second thing you must make NOW is <b>bean blondies</b>. If you've been living under a rock for the past, oh, couple months then you may have not heard of <a href="http://chocolatecoveredkatie.com/">Katie's</a> garbanzo bean <a href="http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/">blondies</a>. They have taken the blog world by storm and are pretty much magical, to say the least. I already made her <a href="http://notthenormalteenagefare.blogspot.com/2011/06/my-current-new-favorite-classic.html">cookie pie</a> ,which was inspired by the blondies, so I knew I had to try out the original, and it's about time!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLrdHluL1T2-rZULEcO5uv8IppX-6tNsY0j0QePu8LQgofgLmHVggzUZUSqQ6A5F0LR9JE2X9riTFHEkEaSUedaIijjsYkS3tqnEWog8fhbBIfsTBiELYhSY9qI4bh8yBkMjD8YBuFTQ/s1600/IMG_2910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLrdHluL1T2-rZULEcO5uv8IppX-6tNsY0j0QePu8LQgofgLmHVggzUZUSqQ6A5F0LR9JE2X9riTFHEkEaSUedaIijjsYkS3tqnEWog8fhbBIfsTBiELYhSY9qI4bh8yBkMjD8YBuFTQ/s400/IMG_2910.JPG" width="400" /></a></div>I left the kitchen after I put them in the oven and when I returned the timer had gone off but I didn't hear it! I had no idea how long I over baked them, but was hoping I didn't have a dry brick on my hands....<br />
<br />
Luckily, not the case!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehEbnHLjkHIQdbt_rLoCFUQEkNieEiHD2e0sO19k44HRGPdTECUb5_ySVtsfYBFjpyh7otK8wDP6s9SCCK3aoMg793Hg8x4l_m6fYA0TZXnDYJyvklYLZ_71iQtFCs8aORhsnNiltIQY/s1600/IMG_2913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehEbnHLjkHIQdbt_rLoCFUQEkNieEiHD2e0sO19k44HRGPdTECUb5_ySVtsfYBFjpyh7otK8wDP6s9SCCK3aoMg793Hg8x4l_m6fYA0TZXnDYJyvklYLZ_71iQtFCs8aORhsnNiltIQY/s400/IMG_2913.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">That's the good thing about bean based desserts...They never seem to overbake or dry out, no matter how hard you try (: </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4qo2kogc4Anx5AKi-D3jt-A7DnGDwbP-BJ4DwVzSKBL4dqnHiNFsSR-giUFyxSDjIz3JtkjbTcXbTlBsYpWRytbw_Q-mtWQihB2NCrhNNhyphenhyphenENy2ZneHuJ2ZF-_R0O5KlZ-EC1SCXcgw/s1600/IMG_2915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4qo2kogc4Anx5AKi-D3jt-A7DnGDwbP-BJ4DwVzSKBL4dqnHiNFsSR-giUFyxSDjIz3JtkjbTcXbTlBsYpWRytbw_Q-mtWQihB2NCrhNNhyphenhyphenENy2ZneHuJ2ZF-_R0O5KlZ-EC1SCXcgw/s400/IMG_2915.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYljhD9cYHI6u8__yXZXMq9KHWzC6J5LjuszD__NW5IenBbAOGxphf-FqmigaksBLoxpM52ElMuJ6M3_LzTAVRcQbQlH9jXSx4xMbaBXDDYon727gfAdQi012TNGiQ3_7-pWk5L05qUo/s1600/IMG_2917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYljhD9cYHI6u8__yXZXMq9KHWzC6J5LjuszD__NW5IenBbAOGxphf-FqmigaksBLoxpM52ElMuJ6M3_LzTAVRcQbQlH9jXSx4xMbaBXDDYon727gfAdQi012TNGiQ3_7-pWk5L05qUo/s400/IMG_2917.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkon_C_SsbyeR6r41KmnIQ72NUyFOhuHfodkKQbq0MsWGiwqPm5BuZqYnBo2pzcuS2fuck82jJJl5bkas1VbMzB5bBEhB-zex_7KJRl6SathB8_bnHsc0qHhpox9gYv107ObMrpn8L-BI/s1600/IMG_2919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkon_C_SsbyeR6r41KmnIQ72NUyFOhuHfodkKQbq0MsWGiwqPm5BuZqYnBo2pzcuS2fuck82jJJl5bkas1VbMzB5bBEhB-zex_7KJRl6SathB8_bnHsc0qHhpox9gYv107ObMrpn8L-BI/s400/IMG_2919.JPG" width="400" /></a></div>Yeah, I went a little crazy with the pictures; wouldn't you?<br />
Topped with a little frozen yogurt ice cream, naturally.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimumV79L_JcpiQjsAjySstb3qA3E2_juOwunalPRNvAvgXyNoTRukLClVT55cb99jWJkqhhvV3u65S8CGUVE91rsB02IoNhj8CXilNUjwmetykN32bKtyeR1YyB_9hOtrtmZQGA4F6aPg/s1600/IMG_2921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimumV79L_JcpiQjsAjySstb3qA3E2_juOwunalPRNvAvgXyNoTRukLClVT55cb99jWJkqhhvV3u65S8CGUVE91rsB02IoNhj8CXilNUjwmetykN32bKtyeR1YyB_9hOtrtmZQGA4F6aPg/s400/IMG_2921.JPG" width="400" /></a></div>Had a second piece, naturally. (:<br />
<br />
Now after having <b>both</b> the cookie pie <b>and</b> the blondies, I can't decide which one I like better. Both fudgy, but the cookie pie is more cookie dough-esque while the blondies are more dense and fudgy with an underlying peanut butter flavor. I'm leaning <i>slightly</i> more towards the cookie pie (because I <b>lurve</b> cookie dough) but honestly both are delicious <b>and</b> nutritious! Can't beat that!<br />
<br />
Third recipe that you <b>need</b> to make NOW? <a href="http://littlemisshealthify.wordpress.com/2011/05/17/carrot-raisin-muffins/">Carrot Raisin Muffins</a> by <a href="http://littlemisshealthify.wordpress.com/">Kayla</a>! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk40Upg2bks60iqFzG-aMAzH7zrYnogaaDcMVPZ-d1aGRjTHlI_ov_otXD2yeWVAltU0Dsn_js6ImyfvMeGpW2SVJULpB4QcsHL4VJidjt2Vo83y18dLdCnx7zuaII8qb-_PlXE_BnrPk/s1600/IMG_2930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk40Upg2bks60iqFzG-aMAzH7zrYnogaaDcMVPZ-d1aGRjTHlI_ov_otXD2yeWVAltU0Dsn_js6ImyfvMeGpW2SVJULpB4QcsHL4VJidjt2Vo83y18dLdCnx7zuaII8qb-_PlXE_BnrPk/s400/IMG_2930.JPG" width="400" /></a></div>Little Miss Healthify did a <i>fabulous</i> job healthifying these muffins to utter amazingness. 100% whole grain, no sugar (sweetened with agave), and no added fat!<br />
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Now that sounds all good in theory but the real test is how great the taste and texture is (because a healthy muffin is no fun when it tastes like cardboard, right?) and <b>oh my</b> these hit the nail right on the head!<br />
<br />
When checking her recipe, I realized I only had 2 eggs while hers calls for 3. <i>Then</i>, I realized that her recipe <b>perfectly</b> divides by 3! No crazy fractions anywhere, and I <i>love</i> myself a good small batch of anything.<br />
<br />
So, I made four. Four huge, delicious muffins.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuBXe-AabmAfGmzVs2HouLTIuD3cOIENSOlEwDQoQgj6NmslbxCPc08VCFJl4P8fISikQElLMQzOv_Vq1qdxnZr5jhtoB7gZqLzPgOMSNqtXuErVVLN9cthYBrEfVebGpV-e8W6KoRvE/s1600/IMG_2922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuBXe-AabmAfGmzVs2HouLTIuD3cOIENSOlEwDQoQgj6NmslbxCPc08VCFJl4P8fISikQElLMQzOv_Vq1qdxnZr5jhtoB7gZqLzPgOMSNqtXuErVVLN9cthYBrEfVebGpV-e8W6KoRvE/s400/IMG_2922.JPG" width="400" /></a></div>When I think of a carrot muffin, I think of a dense muffins that may taste delicious but is way too gummy and dense. Even with the addition of <b>oat flour</b>, these muffins were honestly like cupcakes! <b>How did you do it, Kayla?!</b><br />
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And they rose like a dream!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3fnpCl61PxF6guQo7SqxXgAP1HDKyTY_wn6LhqKDCQBkiIWrt7Hqtcyzt3w2locaSfNo1j7jHVkF8PvJ4xGlJ86pc4c3yoOotROsbYQasSiKQkiKGy5IoB-6e5kG0m5NxygsKy-voHs/s1600/IMG_2924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3fnpCl61PxF6guQo7SqxXgAP1HDKyTY_wn6LhqKDCQBkiIWrt7Hqtcyzt3w2locaSfNo1j7jHVkF8PvJ4xGlJ86pc4c3yoOotROsbYQasSiKQkiKGy5IoB-6e5kG0m5NxygsKy-voHs/s400/IMG_2924.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMMI3xDBBWBEXGu6Sddv2yZ6jpjN8rTM1900FE9sizCsTY21JDAACrXspUjX-DlsiwhQa6OorvtG5dir57wWqF8icjESWQdyif9hOsiqblBAKfy5VesJ0yyLf1FHVGgJA63-2A9VTudE/s1600/IMG_2925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMMI3xDBBWBEXGu6Sddv2yZ6jpjN8rTM1900FE9sizCsTY21JDAACrXspUjX-DlsiwhQa6OorvtG5dir57wWqF8icjESWQdyif9hOsiqblBAKfy5VesJ0yyLf1FHVGgJA63-2A9VTudE/s400/IMG_2925.JPG" width="400" /></a></div>And that amazing orange hue? These muffins do NOT skimp on the carrot. I shredded them fine since it was a muffin and therefore bakes in less time than a cake or loaf would. This gives the carrot the opportunity to soften.<br />
<br />
And I wasn't joking about the size...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfpkmL8QeeA5Lsdk4XS2kHKEzJrNaIhU9GYCTAVJKR3bUfsZpPBzVVz8IRhIvoTuxkJMm-a5inYvz9zkcwBg0pmiRd18dvL4G6F5S_CqNnFXNpis4LY5vAVJb8yxa3PDw1CgGsKlQeVE/s1600/IMG_2933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfpkmL8QeeA5Lsdk4XS2kHKEzJrNaIhU9GYCTAVJKR3bUfsZpPBzVVz8IRhIvoTuxkJMm-a5inYvz9zkcwBg0pmiRd18dvL4G6F5S_CqNnFXNpis4LY5vAVJb8yxa3PDw1CgGsKlQeVE/s400/IMG_2933.JPG" width="400" /></a></div>Oh, and I know you're dying to see the inside, so here you go-<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvQw2mgYi70qOXv__LNrOlQiKr69EqxgPTpmXxZpzdSbIVZ0_yJ-6_qYYGL2Rm9_rdj35ZdgSjEDBFOOQB4el7dvFrpwKvfh4dIhdWdXCwPRDVT2hWzWWGpH1Ks6B0RN0XpkNxNKN5Zk/s1600/IMG_2936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvQw2mgYi70qOXv__LNrOlQiKr69EqxgPTpmXxZpzdSbIVZ0_yJ-6_qYYGL2Rm9_rdj35ZdgSjEDBFOOQB4el7dvFrpwKvfh4dIhdWdXCwPRDVT2hWzWWGpH1Ks6B0RN0XpkNxNKN5Zk/s400/IMG_2936.JPG" width="400" /></a></div>Topped with cream cheese, oh yes.<br />
<br />
As you can see, I'm quite enthused by these muffins, and you need to make them NOW. Make a small batch just for you and a friend for breakfast, or triple the batch and whip up a cream cheese frosting and you got cupcakes for a crowd. How perfect!<br />
<br />
I did a few things differently (like soaking the raisins first!) so I'll repost the recipe below.<br />
<br />
<b>Oatmeal Whole Wheat Carrot Raisin Muffins</b><br />
Adapted from <a href="http://littlemisshealthify.wordpress.com/2011/05/17/carrot-raisin-muffins/">Little Miss Healthify </a><br />
<b>Makes 4 large Muffins or 5 normal sized muffins</b><br />
<br />
1/3 cup white whole wheat flour<br />
1/3 cup oat flour<br />
3/4 teaspoon baking soda <br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
a couple dashes of salt<br />
1/4 cup unsweetened vanilla almond milk (or alternative)<br />
1/4 cup agave syrup<br />
1 egg<br />
1/4 teaspoon pure vanilla extract<br />
1/8-1/4 teaspoon coconut extract (optional)<br />
1/3 cup raisins (or other dried fruit, or nuts)<br />
2/3 cup finely shredded carrots<br />
<span style="text-decoration: underline;"><b><br />
</b></span><br />
<b style="font-weight: normal;">Preheat</b> oven to 350ºF. Spray 4 or 5 muffin cups with non-stick spray ( I don't advise using paper cups).<br />
<br />
Put raisins in a measuring cup and cover with water, microwave for 45 seconds, let stand. <br />
<span style="text-decoration: underline;"><b></b></span><br />
Whisk together the egg, milk, the extracts, and agave in a small bowl. In another mixing bowl combine ground oats, flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients gradually to the wet, stirring gently, careful not to over mix.<br />
<br />
Drain the raisins and rinse with clean water. Lay on a towel and lightly pat them dry. Fold shredded carrot and the raisins into the batter, only until just combined.<br />
<br />
Divide batter evenly among cups (if making 4, the cups will be completely full) and bake for 22-26 minutes. Check with a toothpick to make sure it comes out clean. Cool for 10 minutes before removing to cool completely on a wire rack.<br />
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***<br />
Soaking the raisins really help since I'm not a huge raisin lover. They plump up and loose their bitter coating. Other alternatives would be to used <b>chopped dates</b>, <b>craisins</b>, or even <b>chopped crystallized ginger</b>! Feel free to add up to 1/4 cup chopped toasted nuts such as <b>pecans</b> or <b>walnuts</b>.<br />
<br />
These muffins are so light and absolutely lovely. They don't sit in your stomach like a brick like some other whole grain muffins. I let my parents have the other two muffins I didn't eat and they both loved them! Thanks Kayla; what a great recipe!<br />
<br />
So there you have it, three recipes you NEED to make. Yes, it IS a necessity. :D<br />
<br />
<3 CarlynCarlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-78287278253263717972011-07-10T16:50:00.000-05:002011-07-10T17:59:13.812-05:00Two Fabulous Vegetarian Meals - Pizza & Tacos!<div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">I know there’s a lot of people out there that can’t imagine a meal without meat. <i>Luckily</i>, I have two recipes that would blow any meat-less non believers away. I <i>also</i> know I have a lot of readers who love vegetarian meals like me, or are vegetarian, that would love these recipes.</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">I’m making another one of my delicious homemade pizzas tonight and it got me thinking about the wonderful vegetarian, yet meat-like, pizza I made a while back. This pizza uses a spiced shredded zucchini mixture to imitate Italian sausage. The other ingredients are quite simple, like a tomato sauce, fresh mozzarella, parmesan, and fresh basil, so the “sqausage” (as it was called) gets to really stand out.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuw-NPs6zCzE40Fpfncx6mufKHPpyqekduwldMGfosFiO1rM6QC1HYI3wOQYWZHKBciFqqGQqY2DeMpszun4dsSmitLBbuimEHOt0SlNde87uXgrz5V7MAe3rOQRymKs4-Ex4Pe4xKFM/s1600/IMG_2129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuw-NPs6zCzE40Fpfncx6mufKHPpyqekduwldMGfosFiO1rM6QC1HYI3wOQYWZHKBciFqqGQqY2DeMpszun4dsSmitLBbuimEHOt0SlNde87uXgrz5V7MAe3rOQRymKs4-Ex4Pe4xKFM/s400/IMG_2129.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> I found the recipe looking through the monthly Sprouts magazine they give out in store, but I found the recipe again online on <a href="http://newhope360.com/food-and-beverage/tomato-mozzarella-and-zucchini-pizza">this site</a> for a magazine called <a href="http://newhope360.com/delicious-living">Delicious Living</a>. Regardless of who’s recipe it is, it’s delicious!</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">The squasage mixture takes some time to prepare, since you have to let it drain for a couple of hours, but it’s worth it. The final product is a zucchini mixture that is high on flavor and remarkably dry instead of soggy and unpalatable. The recipe makes double the amount of zucchini mixture as you need for some silly reason so I’ll half it below.</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Also, I used jarred tomato sauce instead of the home made one provided in the recipe. I’m sure it tastes great, but I wanted to save time and already had a jar open! If you want the recipe for the tomato sauce, click <a href="http://newhope360.com/food-and-beverage/tomato-mozzarella-and-zucchini-pizza">this link</a>.</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="line-height: 115%;">Tomato, Mozzarella, and Zucchini Pizza</span></b></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b> “Squasage”</b></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">2 packed cups grated zucchini</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">¼ teaspoon crushed red pepper flakes</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">½ teaspoon fennel seed</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">½ teaspoon coriander seed (I used ground coriander and it worked out fine)</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">1/4 teaspoon salt</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">1/2 teaspoon black pepper</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">¼ teaspoon paprika</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Whole wheat pizza dough, rolled into one 9-inch crust</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">4 ounces fresh mozzarella, thinly sliced</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">¾ cup tomato sauce, or as much as needed to cover the pizza dough</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">About ¼ cup freshly grated Parmesan cheese</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Fresh parsley or basil, for garnish</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">1. Combine all “Squasage” ingredients in a large, nonreactive bowl. Toss to combine. Marinate 2 hours at room temperature, tossing ingredients every 20 minutes or so. After 2 hours, squeeze zucchini and discard water. <b>Taste and adjust seasoning</b>. (Makes about ¾-1 cup.)</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">2. Place a pizza stone in your oven and preheat to 475 degrees 30 minutes prior to baking. </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">3. Top pizza crust with tomato sauce and then top with sliced mozzarella and zucchini mixture. Grate a couple tablespoons of parmesan over pizza. </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">4. Transfer to oven and bake for 10 minutes. (If you don’t have a pizza stone it may take longer, just keep an eye on it.) Once done, sprinkle with another tablespoon of parmesan and garnish with parsley or basil.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbxVV3DCC0444RvExqd9yl7GnBmQi0P5y-mXfNCgsyrjuC6ZJT-Heka92c3UZTdx9PUdrwGuNAkGwVtrriGnDoG24DgYjpr9dX2g28-aIBfTOfuCgRpGPUz-aBroKGwYo7KE6XNiFQec/s1600/IMG_2128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbxVV3DCC0444RvExqd9yl7GnBmQi0P5y-mXfNCgsyrjuC6ZJT-Heka92c3UZTdx9PUdrwGuNAkGwVtrriGnDoG24DgYjpr9dX2g28-aIBfTOfuCgRpGPUz-aBroKGwYo7KE6XNiFQec/s400/IMG_2128.JPG" width="400" /></a></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"> Since the zucchini mixture drains for quite some time, you <b>will</b> need to add more seasonings (since some of it drains out with the water). I already upped the seasonings from the original recipe, but I still advise that you taste and add more salt, parika, pepper, etc. The fennel seed really hits home the "sausage" flavor so don't skimp on it!</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">This pizza is probably my second favorite pizza EVER. First would go to the <a href="http://notthenormalteenagefare.blogspot.com/2011/06/fathers-day-margherita-pizza-and-my-new.html">tomato basil pizza</a> I made recently. But honestly, this one is so good! <b> </b></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b>Vegetarians you will love this</b>! I'd even encourage vegans to try this out with some vegan "cheese". Nothing beats fresh mozzarella, but it will still be killer!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt66jhFDrNGfL0mUWrTgva9BgFgABRFHm4os8n7z1URYmEe-b3-M03a8GF4g7pgrSPCavGu8dhS-rogkyyQuyilKZwFwfApArgbPfr0rKz3im2PAXOF2zxJUTEWugb3c-1Mzudn0P5dbU/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt66jhFDrNGfL0mUWrTgva9BgFgABRFHm4os8n7z1URYmEe-b3-M03a8GF4g7pgrSPCavGu8dhS-rogkyyQuyilKZwFwfApArgbPfr0rKz3im2PAXOF2zxJUTEWugb3c-1Mzudn0P5dbU/s400/IMG_2127.JPG" width="400" /></a></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Yummmmmmm. :D</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">We take a turn from Italy and travel to Mexico for this next vegetarian delight.<b> Poblano Mushroom Tacos</b>!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK6G9-5HC_LggGZmE0gWwlRpNysHurgSq0uXqAxFjPB4-jg4yvu53Tn59u-WP3OjzUg1p-JpFvFwmUwJ9QtqqMVPbryUs-Ks17ZLhvFPY4G3uAUo04j2aa-MZOaKT-qLKVCTEObwCrIU/s1600/IMG_2847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK6G9-5HC_LggGZmE0gWwlRpNysHurgSq0uXqAxFjPB4-jg4yvu53Tn59u-WP3OjzUg1p-JpFvFwmUwJ9QtqqMVPbryUs-Ks17ZLhvFPY4G3uAUo04j2aa-MZOaKT-qLKVCTEObwCrIU/s400/IMG_2847.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> I followed <a href="http://www.epicurious.com/recipes/food/views/Poblano-and-Mushroom-Tacos-355771">the recipe</a> from <a href="http://www.epicurious.com/">Epicurious</a> exactly, except for that I used shredded monteray jack cheese and used much less oil.</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">This recipe took no time to make and was so easy! Basically just chop, saute, and fill the tacos. I doubled it and it was just enough for 3 people FYI.</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Served with some traditional taco toppings, like shredded lettuce, tomato, "sour cream" (greek yogurt), cilantro, and salsa. The recipe suggested to add a little feta cheese to the tacos and boy was that a delicious addition!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9FDw2xNF_KKzcZilhUJBSNpGExcFg5go5kvK9DhpY-2ZoVPC2BRhXa4ZE4ypF6GjcBjr3EceTFvkRspTRmvW-rz5u1a2zJfKJSEXlI1yyG_waEmKH8nnSfame9ecWlndg7cOh76Mo8Q/s1600/IMG_2848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9FDw2xNF_KKzcZilhUJBSNpGExcFg5go5kvK9DhpY-2ZoVPC2BRhXa4ZE4ypF6GjcBjr3EceTFvkRspTRmvW-rz5u1a2zJfKJSEXlI1yyG_waEmKH8nnSfame9ecWlndg7cOh76Mo8Q/s400/IMG_2848.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">I made the mistake of putting on the salsa before tasting the taco. Turns out poblano peppers are much hotter than I thought! I made these yesterday and my fingers are <b>still</b> burning from cutting the poblano peppers; I had no idea!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5ptRQz5J4Gxc7bKRYPhTgwRT-z14K7UH-_GHuxEh-kaKvSPC2adXVpIHqdo4yfQSutWrUyTwrpFIfOYLqiNAwil2_aQpfvBUK8AQ1HwTi6Uel2zktM07v01yC7B9jghC3_6f77JpJ-4/s1600/IMG_2850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5ptRQz5J4Gxc7bKRYPhTgwRT-z14K7UH-_GHuxEh-kaKvSPC2adXVpIHqdo4yfQSutWrUyTwrpFIfOYLqiNAwil2_aQpfvBUK8AQ1HwTi6Uel2zktM07v01yC7B9jghC3_6f77JpJ-4/s400/IMG_2850.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Anyway, these were beyond yummy. They're really "street food"-esque and felt a little fancier than the average taco I usually make.</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"> The recipe calls for folding the tacos, after you add the cheese, and cooking them on the skillet so they get a little crisp and browned on the outside. It almost reminded me of making quesadillas and I'm sure you could transform this recipe into quesadillas using some whole wheat tortillas. </span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"><br />
</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">These babies were SO full of flavor, even though they have a seemingly simple ingredient list. The only spice called for is cumin and that's all these tacos need. My parents really loved them, too. And trust me, <b>no one</b> missed the meat.</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"><br />
</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">These are two great summer meals that are refreshing and satisfying at the same time and are honestly two of my favorite meals. Give them a try! (:</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"><br />
</span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">I hope everyone had a GREAT weekend! </span></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;"><3 Carlyn </span></span></div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-49394086766248504212011-07-08T18:16:00.000-05:002011-07-08T20:34:13.164-05:004th of July Recap and Recipes!Hey guys! I’m back from vacation and I had a blast. Since fireworks weren’t banned where I was in Arkansas, I was able to watch (and hear) a LOT of fireworks. One night, there was a fireworks show just a little ways down the lake and we were able to boat over there and get “front row” seats. We were so close that my eyes and neck began to hurt from <b>looking</b> <b>straight up</b> for so long! <br />
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</div><div class="MsoNormal">Being at my Aunt’s lake house during the summer means two things, seeing many of my extended family and <b>tons</b> of food!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Here’s the dessert display for just <b>one</b> of the nights there-</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoAgX2luCVWOOlZwzn7wIjUb2WY5iyQ9iquQw65FOpoevtBTynwmiI-BBcGtaEMocdcO44jH4MW7sjO5XMWc8DO0CpQxoV_qxf_64eOICyMVmVODVUqYlAI7GVkhLOv21tAb4i3rbprE/s1600/IMG_2787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoAgX2luCVWOOlZwzn7wIjUb2WY5iyQ9iquQw65FOpoevtBTynwmiI-BBcGtaEMocdcO44jH4MW7sjO5XMWc8DO0CpQxoV_qxf_64eOICyMVmVODVUqYlAI7GVkhLOv21tAb4i3rbprE/s640/IMG_2787.JPG" width="500" /></a></div><div class="MsoNormal">That chocolate bundt-cake type thing in the corner was DANGEROUS! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My Aunt Ruth’s tres leches cake was SO good! I especially loved it with all of the festive fruit. I never really thought of making one before, but now I SO have to! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4D7j0kD_yjeBTq4cPx4gln-6-nCXP83U-UYuENaLQZV9c9x_NYdpL47DKvzD6zwHASA7c-Ag-n0PzRtleDZIH-IaR2UF98wEfgiX_pSs0y19KFV-8lpOLLLX2RZXyZJQT_iudTt9X7o/s1600/IMG_2788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4D7j0kD_yjeBTq4cPx4gln-6-nCXP83U-UYuENaLQZV9c9x_NYdpL47DKvzD6zwHASA7c-Ag-n0PzRtleDZIH-IaR2UF98wEfgiX_pSs0y19KFV-8lpOLLLX2RZXyZJQT_iudTt9X7o/s400/IMG_2788.JPG" width="400" /></a></div><div class="MsoNormal"><i>Anyone have a good recipe?</i> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Another cake I actually really enjoyed was this lemon pound cake. It was dense but yet had this amazing moisture to it that was saturated with lemony flavor. The lemon-sugar glaze must have seeped into the cake. I think it was probably store bought, but I need to find a recipe for something like it ASAP!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKwCH4ZWn_JRrfHPYf7qdjuO8HlTb8ZL9Mii-k8qT1YHqDKbOyX9ANTjAoOD5eUAT4NcgOsBGROxfxszqy4vkSvYvEhWI1MHs6yX_RnKLIN_ywvvQZX650swHtpu9-iauKu2OF5fHpus/s1600/IMG_2789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKwCH4ZWn_JRrfHPYf7qdjuO8HlTb8ZL9Mii-k8qT1YHqDKbOyX9ANTjAoOD5eUAT4NcgOsBGROxfxszqy4vkSvYvEhWI1MHs6yX_RnKLIN_ywvvQZX650swHtpu9-iauKu2OF5fHpus/s400/IMG_2789.JPG" width="400" /></a></div><div class="MsoNormal">Also, my Aunt Sarah got a cake <i>just for me</i> to celebrate me graduating from high school. Gosh, everyone knows me so well! Not only was it a <b>carrot cake</b> but it was also a <b>natural</b> one from Whole Foods! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1obCh1X8icAAI06juN2g-VDeoqWZF5oM3EVnM05aGpTpKs3V6lC6tvORsOVt0U06TVhEignvvf3jArGd5ATfrtpPTaGrp_amqFjALu5huxIuMpuTbrQ7DlxIWCcPeoKRRVsTiY3PT84/s1600/IMG_2793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1obCh1X8icAAI06juN2g-VDeoqWZF5oM3EVnM05aGpTpKs3V6lC6tvORsOVt0U06TVhEignvvf3jArGd5ATfrtpPTaGrp_amqFjALu5huxIuMpuTbrQ7DlxIWCcPeoKRRVsTiY3PT84/s400/IMG_2793.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUOai52FMW_oLxe3oHUx5Lmef3ICPNscbN9_1CnR9HRzI53zxtqAryuqnUX0hG_uc9cM10ORujSMOM2Ooioy4IXEsR527SmjGtUQp522yKxWB0CbfJ6oE7c88x48w9GRCeWRW-06q8IA/s1600/IMG_2794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUOai52FMW_oLxe3oHUx5Lmef3ICPNscbN9_1CnR9HRzI53zxtqAryuqnUX0hG_uc9cM10ORujSMOM2Ooioy4IXEsR527SmjGtUQp522yKxWB0CbfJ6oE7c88x48w9GRCeWRW-06q8IA/s400/IMG_2794.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Cake never looked so good...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchD51TJGqfRDRiQMPAqiS69HCxJzsq1TgdefHBTFyqXphh9HuEwm2_OZ4sThRniFqhHoWJMPgD-s8T04SD4F-u9kzFAWFhDQKVgSDVS9LS9rQL7C43x-Ehbrmr-fXnFhUzlZzyB2DWig/s1600/IMG_2796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchD51TJGqfRDRiQMPAqiS69HCxJzsq1TgdefHBTFyqXphh9HuEwm2_OZ4sThRniFqhHoWJMPgD-s8T04SD4F-u9kzFAWFhDQKVgSDVS9LS9rQL7C43x-Ehbrmr-fXnFhUzlZzyB2DWig/s400/IMG_2796.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">No iffy ingredients here-</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlTleF4c8xFxVhSKZzcxbprzrEFTLJ9NEVLxfh86yu22sr48S2rP4Zph7ejVkf61luZIDE3r1iiLyddXdAhwLeQz2hgq1PdRDhLhh5Z252x7WAyTKdaCrxxHKfT3hp6hrupNoHgmWCOA/s1600/IMG_2792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlTleF4c8xFxVhSKZzcxbprzrEFTLJ9NEVLxfh86yu22sr48S2rP4Zph7ejVkf61luZIDE3r1iiLyddXdAhwLeQz2hgq1PdRDhLhh5Z252x7WAyTKdaCrxxHKfT3hp6hrupNoHgmWCOA/s400/IMG_2792.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The pumpkin really made this cake orange!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71xJHhCOCzPAB0DTfVOFIt8E4HyN__tMhDv_ZOx2Q-ZjgHd1zBc6bxz7McXAP-IdzSbER0sisamESgQYxOWOUl3oEt-9wzMYHFhlSzJZY0ajYoIdgZBUrnNY7Ul6iwt70a3UM9bfpwNM/s1600/IMG_2798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71xJHhCOCzPAB0DTfVOFIt8E4HyN__tMhDv_ZOx2Q-ZjgHd1zBc6bxz7McXAP-IdzSbER0sisamESgQYxOWOUl3oEt-9wzMYHFhlSzJZY0ajYoIdgZBUrnNY7Ul6iwt70a3UM9bfpwNM/s400/IMG_2798.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEHbZQmFBVhu6gfZzy9gLcZGIR7VxX21uR9AitGU6P0TBfXGduTPjOW_8f_6LsDm6XnD2WiuQZ3jnioyq7HEk9EvxyrNBa6FIEu_QCDyyRkyQPTiOZaMV0khyphenhyphenqN5HQPpyK6kqONjj9fk/s1600/IMG_2797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEHbZQmFBVhu6gfZzy9gLcZGIR7VxX21uR9AitGU6P0TBfXGduTPjOW_8f_6LsDm6XnD2WiuQZ3jnioyq7HEk9EvxyrNBa6FIEu_QCDyyRkyQPTiOZaMV0khyphenhyphenqN5HQPpyK6kqONjj9fk/s400/IMG_2797.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Of course, it tasted phenomenal. The frosting wasn't that sweet and the cake was perfect! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't just <i>eat</i> at the lake house, I <i>made</i> a couple things too! Everyone seemed to really enjoy everything I made and I got many compliments (thanks guys!). Many of my family members asked for the recipes, so I'll post them on here so yall don't have to go searching for them yourselves. I even made a couple new things that I hadn't tried before, so I'm glad that they were a hit! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First up, pancakes. I had a couple aging bananas (okay a LOT of aging bananas <a href="http://notthenormalteenagefare.blogspot.com/2011/06/what-i-ate-wednesday.html">from volunteering for a race</a> and taking extras) so I decided to take them along with me on the trip. I came across this wonderful recipe for <a href="http://www.colourfulpalate.com/2011/06/22/vegan-banana-oatmeal-pancakes/">vegan oatmeal banana pancakes</a> from <a href="http://www.colourfulpalate.com/">Colorful Palate</a> and was immediately drawn to the short and healthy ingredient list. All you do is grind all the ingredients in a blender and you're ready to go! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I might try grinding the oats first before adding all the ingredients next time just so I don't over-mix. <b> </b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Changes I made:</b></div><div class="separator" style="clear: both; text-align: left;"><b>- </b>added 1 more teaspoon of baking powder the second time I made them (yes, I made them twice! That good) and thought they turned out much better (a little more fluffy and less doughy)</div><div class="separator" style="clear: both; text-align: left;">-added about 1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: left;">-added in toasted walnuts & dark chocolate chips on the griddle before flipping! </div><div class="separator" style="clear: both; text-align: left;">-I didn't do this because there was no cinnamon at the lake house, but next time I might add 1/2 teaspoon or so of cinnamon!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe easily serves 4 people, but since its vegan it can just as easily serve 1 person by just quartering the recipe! That's what I love about egg-less recipes...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Another recipe I made that I had not tried before was a healthy cheesecake dip! It's a blend of low fat cream cheese, <b>silken tofu</b>, powdered sugar, lemon juice, vanilla extract, and just a dash of salt. I actually found the recipe while browsing <a href="http://foodgawker.com/">Food Gawker</a> at the lake house was immediately inspired to make it. It comes with a blueberry topping, but I was lazy and just made the cheesecake part. I served it with honey wheat pretzels (trying to imitate the flavors of graham crackers) and strawberries. <a href="http://www.anediblemosaic.com/?p=6275">Click here for the recipe</a> from <a href="http://www.anediblemosaic.com/">An Edible Mosaic</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>I peeled off the frosting (which had become almost a bit "fondant"-like oddly) from the last small piece of carrot cake and crumbled the cake into the remaining couple tablespoons of the cheese cake dip. Uhm, MAGICAL! Kinda like a cake ball but..not? Whatever it was, it was good...<br />
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I also made my "famous"<a href="http://notthenormalteenagefare.blogspot.com/2011/06/going-green-walnut-pesto-and-best.html"> roasted tomatillo guacamole</a>. I'm glad that everyone liked it as much as my family does! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVtv7iX_qM8gt5cJDCpLNmmA4h4UKp8_T5iE320SoOgnEJSND4Y2_JFKQuLu1ttdF8BI1AYZB7dsAVqM8XnwaSKOpBsnxunK8iTG-ow-e7CMhGN1OgxWrmOEDhyphenhyphenY2POZhMByuDM3bPCo/s1600/IMG_2175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVtv7iX_qM8gt5cJDCpLNmmA4h4UKp8_T5iE320SoOgnEJSND4Y2_JFKQuLu1ttdF8BI1AYZB7dsAVqM8XnwaSKOpBsnxunK8iTG-ow-e7CMhGN1OgxWrmOEDhyphenhyphenY2POZhMByuDM3bPCo/s400/IMG_2175.JPG" width="400" /></a></div>My cousin, Oscar, gave me a good idea for the next time I make this guac. Although it has amazing flavor, it's not a very spicy one. If you want it spicy, I'd suggest using a whole jalapeno or even a whole serrano.<br />
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The other hit I made was my beloved <a href="http://notthenormalteenagefare.blogspot.com/2011/05/tilapia-ceviche-and-low-fat-tortilla.html">Ceviche</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZYWBy1Fy7S-2OzGScxDx5kYCFt4fVsVAu5te2syYNSVPJ5kNK03yru0BdxyKAmPjR1RtFI-oj3SrWezrvA3DZBZGqHLuXx7Dy0L85rj23FIdx7rhOoUth9iYkswTXuJPWky66k0BP3s/s1600/ceviche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZYWBy1Fy7S-2OzGScxDx5kYCFt4fVsVAu5te2syYNSVPJ5kNK03yru0BdxyKAmPjR1RtFI-oj3SrWezrvA3DZBZGqHLuXx7Dy0L85rj23FIdx7rhOoUth9iYkswTXuJPWky66k0BP3s/s400/ceviche.jpg" width="400" /></a></div>This was gobbled up faster than anything else on the table! It's great with chips (and I even brought along some corn tortilla to make me some <a href="http://notthenormalteenagefare.blogspot.com/2011/05/tilapia-ceviche-and-low-fat-tortilla.html">microwave chips</a>!) and really refreshing to have when there's so much other heavy foods.<br />
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I used a bit more avocado then last time, used a medium-sized can of sliced black olives, and 2 cups of tomatoes since last time (pictured above) there wasn't enough of them. Even then, I think there wasn't enough tomatoes! Next time, 3 cups! Also, I think I'll increase the red onion to one cup.<br />
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It was so fun making food for others to try (and love!) and seeing so many of my extended family members. I'm so happy that next fall (when I will be going to University of Arkansas) I will be only a couple of hours away from most of them instead of 9 hours. :P<br />
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Happy Friday!<br />
<div class="MsoNormal"></div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-52863389934617203852011-07-01T21:51:00.000-05:002011-07-01T21:58:28.602-05:00Zucchini Time!<div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNL1drf2wlk7YQulB2l2P6t1Yp0_2_Q412_tMMt8aECr2DaIY0Yfh9yUq2OmeMhOPh-e-bdqMh8LpvZbAqxdeoUhedPB9GQCTA-ScIajx1DbK0ihdGbG5_Q_S89HnzSDuv1UU6zAfdiI/s1600/IMG_2230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Tomorrow I will be driving up to Arkansas with my family and will be spending a few days there at my aunt's lake house. I'm pretty excited, since I'll get to see a bunch of my extended family that I rarely get to see AND actually see some fire works since they're banned here in Austin (because of drought).</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">I won't be blogging for a week but to keep you guys cooking <b>and</b> baking, I got some great zucchini recipes for you all! Zucchini is in season right now so I <i>know</i> some of you are trying to find creative ways to use this wonderful and versatile vegetable :D</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">These two recipes are honestly two of my favorite ways to use zucchini. One is for a wonderful <b>zucchini bread</b> and the other are for crab-like <b>zucchini cakes</b> (not <i>cake cake</i>, but like <i>patty cake</i>).</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">I've tried many zucchini breads in my past. Usually when I see a recipe, it will call for a ridiculous amount of oil and sugar. I'm not looking for a cake, here! I want a nice moist bread packed with zucchini and this one fits the bill perfectly.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC-EVZvU7FNP7bBC1WodGqjg-EDGl5yz_4mLcGBINI1ln-53r3hx1RALnCNf-Q6Ye9IWYDyhv84IKZj-4-V0pIFILVkqNa07l-MNr527e0kNLvqSf-3uLhuFrypshqubx1trMuufOUzE/s1600/IMG_2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC-EVZvU7FNP7bBC1WodGqjg-EDGl5yz_4mLcGBINI1ln-53r3hx1RALnCNf-Q6Ye9IWYDyhv84IKZj-4-V0pIFILVkqNa07l-MNr527e0kNLvqSf-3uLhuFrypshqubx1trMuufOUzE/s400/IMG_2235.JPG" width="400" /></a></div><div style="font-family: inherit;">Instead of a bunch of oil, this bread is packed with the moisture-filled good stuff. It has almost as much zucchini as it does flour! One of the main reasons I chose to make this recipe was because it actually had a <b>substantial </b>amount of zucchini that did not compare to other recipes. You know you have a <b>real</b> piece of zucchini bread when you can still see little green specs throughout the loaf.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V4N7jBQJvmsjN0TOCuYqf8axK1IG77uPlGCv4QK6Zm9Tj41n7BXpOp-3cVFagyGEfKoIXBXWWRyWOqkR_Hj3LA9ILsoj7TcfDVwaHaiLLMYb7isUjSrZShYomFiwFnLJs8Mu8PykKr4/s1600/IMG_2233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V4N7jBQJvmsjN0TOCuYqf8axK1IG77uPlGCv4QK6Zm9Tj41n7BXpOp-3cVFagyGEfKoIXBXWWRyWOqkR_Hj3LA9ILsoj7TcfDVwaHaiLLMYb7isUjSrZShYomFiwFnLJs8Mu8PykKr4/s400/IMG_2233.JPG" width="400" /></a></div><div style="font-family: inherit;">Of course, the bread only gets better with the addition of dark chocolate and toasted walnuts. It also gets an undertone of caramel flavor with the addition of turbinado sugar and is saturated with the spicy aroma of cinnamon and nutmeg.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR8A6I7viwERWk_5U8aRcPEqOph14RbD7uHmjxkN2S4oBg2O7GvhkIr2bm7QK-RbAVGsIN3xKOR2Cg1VYZtEZw-YhzGPh4vKQguvHkYnTEuMiIb1WNODArjC93OO5irgchIW-6Kzuon0/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR8A6I7viwERWk_5U8aRcPEqOph14RbD7uHmjxkN2S4oBg2O7GvhkIr2bm7QK-RbAVGsIN3xKOR2Cg1VYZtEZw-YhzGPh4vKQguvHkYnTEuMiIb1WNODArjC93OO5irgchIW-6Kzuon0/s400/IMG_2229.JPG" width="400" /></a></div><div style="font-family: inherit;">Need I say more?</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b>Whole Wheat Zucchini Bread</b></div><div style="font-family: inherit;">Adapted from <a href="http://www.examiner.com/dessert-restaurants-in-minneapolis/moist-zucchini-chocolate-chunk-bread">Kim Klietz</a></div><div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 12pt;">Makes one smallish loaf.</span></div><div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 12pt;">1 1/2 cups whole-wheat flour (I like a blend of white w.w and w.w pastry flour) </span></div><div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 12pt;">1 ½ teaspoons ground cinnamon<br />
1/8 teaspoon freshly grated nutmeg<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 egg, room temperature<br />
2 tablespoons canola oil or coconut oil<br />
1/4 cup plus 2 tablespoons Greek yogurt<br />
3 tablespoons low fat buttermilk<br />
1/3 cup Turbinado sugar (or light brown sugar, firmly packed)<br />
1 teaspoon pure vanilla extract<br />
1 1/4 cups grated zucchini<br />
2 oz dark chocolate chips (1/3 cup)</span><br />
<span style="font-size: 12pt;">1/4 cup chopped toasted walnuts </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Preheat oven to 350°F. Oil a loaf pan.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"></div><div style="font-family: inherit;">In a bowl, sift together dry ingredients and set aside.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">In a large bowl, beat the egg until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini, walnuts, and chocolate.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Fold flour mixture into the wet ingredients and stir until combined.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Spoon batter into the loaf pan. Bake for approximately 50 minutes. (Check with a tooth pick at 40 minutes)</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.</div><div style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNL1drf2wlk7YQulB2l2P6t1Yp0_2_Q412_tMMt8aECr2DaIY0Yfh9yUq2OmeMhOPh-e-bdqMh8LpvZbAqxdeoUhedPB9GQCTA-ScIajx1DbK0ihdGbG5_Q_S89HnzSDuv1UU6zAfdiI/s1600/IMG_2230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNL1drf2wlk7YQulB2l2P6t1Yp0_2_Q412_tMMt8aECr2DaIY0Yfh9yUq2OmeMhOPh-e-bdqMh8LpvZbAqxdeoUhedPB9GQCTA-ScIajx1DbK0ihdGbG5_Q_S89HnzSDuv1UU6zAfdiI/s400/IMG_2230.JPG" width="400" /></a></div><div style="font-family: inherit;"> As I said, this is my favorite zucchini bread. It remains absolutely moist even with only 2 tablespoons of oil. It also develops a lovely crust and is just absolutely perfect! The chocolate chips and the walnuts just add to it's amazingness. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Also, I haven't tried this but I'm guessing if you don't have buttermilk lying around you can just use a total of 9 tablespoons of Greek yogurt instead (1/2 cup plus a tablespoon). This bread is AMAZING!</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Next up? Zucchini Cakes! </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPv2Vnl4z7K1UpFZGM89yZisijcjE4rbHu5CjF0Y9wWQjPRBAT2LdhP6iQN7AbmOdo_awe3eA9d5p6ZmhTF7fgHd-nsG2-F5ZlPSUAQV-zbQezsEhFq6wcBig5QNySFf6JWTiPVXr2bg/s1600/IMG_1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPv2Vnl4z7K1UpFZGM89yZisijcjE4rbHu5CjF0Y9wWQjPRBAT2LdhP6iQN7AbmOdo_awe3eA9d5p6ZmhTF7fgHd-nsG2-F5ZlPSUAQV-zbQezsEhFq6wcBig5QNySFf6JWTiPVXr2bg/s400/IMG_1965.JPG" width="400" /></a></div><div style="font-family: inherit;">These cakes have similar ingredients to a crab cake but are completely vegetarian. They could be vegan, too, but contain egg so vegans would have to use a substitute instead.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">These are so easy to make and are very hearty! They really do have the texture and similar taste to a meaty crab cake. I think it's the Old Bay seasoning that really takes it there. I've made these cakes many times and they're always a crowd pleaser!</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">I didn't change the recipe at all, so here's <a href="http://www.relish.com/recipes/zucchini-cakes/?highlight=zucchini+cake">the link</a>. Trust me, you'll want to check this one out. Its packed with veggies (red bell pepper, green onion, and of course, ZUCCHINI!) and uses an egg and bread crumbs to hold it all together. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">I use whole wheat panko bread crumbs (or even fresh whole wheat bread crumbs work) and use Greek yogurt instead of the tablespoon of mayo called for. With these changes, these zucchini cakes are a complete <b>nutritional power house</b>!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5R9iVMdIelDq_TPalTMw_yB6MXSVBAkfYezzuje5j8Qc8gYZSWA3EsN4D6pgS_fGpDNM1qKFI6CUYuqMFuIopGL4aCFbzLpBZHnbAVFNUdPLFhDe7FtwYtLtPjnOmlz1GNE3vzLtvZ2A/s1600/IMG_1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5R9iVMdIelDq_TPalTMw_yB6MXSVBAkfYezzuje5j8Qc8gYZSWA3EsN4D6pgS_fGpDNM1qKFI6CUYuqMFuIopGL4aCFbzLpBZHnbAVFNUdPLFhDe7FtwYtLtPjnOmlz1GNE3vzLtvZ2A/s400/IMG_1968.JPG" width="400" /></a></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">The original recipe calls for pan frying them in a little oil but I find it easier and faster to just do them all in the oven. I like to separate them into cakes (one recipe will make 8 or 9 cakes, which is enough to feed 3 people, but a double recipe is what is pictured above) and then put them on an oiled baking sheet. Make sure it's <b>really</b> oiled because these cakes sometimes like to stick! Bake them at 450 for about 20 minutes or so (flipping them half way through) or until they're nicely browned on both sides. This way you can make them all at the same time and a lot less oil saturates itself into the cakes.</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">My favorite way to serve them is with a little tzatziki sauce (the creaminess and dill go really well with them!) and a light salad on the side.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_3tU287BJ7rZGZvfahmTQ5wRnwBZcrUVkNDC3rGI4RNToIP04AOdvBEc8mOScVtXZJQSppOmT6-PyTzCl7v12hx3HVjLKBlBUU3AHOCAC0dVYELQCqzZWY8MMNKj-T0I9S50xKhyphenhyphenZiU/s1600/IMG_1969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_3tU287BJ7rZGZvfahmTQ5wRnwBZcrUVkNDC3rGI4RNToIP04AOdvBEc8mOScVtXZJQSppOmT6-PyTzCl7v12hx3HVjLKBlBUU3AHOCAC0dVYELQCqzZWY8MMNKj-T0I9S50xKhyphenhyphenZiU/s400/IMG_1969.JPG" width="400" /></a></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">Yummm. These are the best!</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">I don't post recipes that I don't whole-heartily believe are amazingly delicious. I make A LOT of recipes and very many of them don't make it to the blog. Although I say "this is amazing!" on basically every recipe I post, it's because <b>they are</b>!<b> </b></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">Here's some other great zucchini recipes I've (MORE than) enjoyed--</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><b> </b><a href="http://notthenormalteenagefare.blogspot.com/2011/06/single-serving-cookie-recipe-zucchini.html">-Zucchini Brownies</a></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><span id="goog_288131276"></span><span id="goog_288131277"></span><a href="http://notthenormalteenagefare.blogspot.com/2011/06/what-i-ate-wednesday.html">-Vegetarian Enchiladas</a></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><a href="http://notthenormalteenagefare.blogspot.com/2011/02/sweets.html">-Chocolate Zucchini Roll with Cream Cheese Filling</a></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">-and I never blogged about these because I discovered and made them "pre-blog", but these are THE best <a href="http://www.cookiemadness.net/2010/09/chocolate-zucchini-muffins/">Chocolate Zucchini Muffins</a> from Cookie Madness. Great w/ coconut oil!</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">And if all else fails, <b>grilled zucchini</b> is always great. Plain and simple and absolutely delectable!</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><b>What's your favorite zucchini recipe?!</b></div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">It's a toss up for me, but the zucchini cakes and zucchini bread definitely takes the cake for dinner and breakfast consecutively. The zucchini brownies take it for dessert. </div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">Off to Arkansas! And since I won't be back to blogging before then, <b>happy 4th of July</b>! I hope you all blast some fire works and eat wonderful food (and fun red , white, and blue desserts!) :D</div><div style="font-family: inherit;"></div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com1tag:blogger.com,1999:blog-7706897725253445121.post-55181377631366880022011-06-29T23:38:00.000-05:002011-06-29T23:40:49.259-05:00What I Ate Wednesday!<div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;">Hey guys! Here’s another <a href="http://www.peasandcrayons.com/p/wiaw.html">What I Ate Wednesday</a>! All my fellow lemon lovers will love this post (scroll down to the bottom if you just can't contain yourself!)</div><div style="font-family: inherit;"></div><br />
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<center style="font-family: inherit;"><a href="http://www.peasandcrayons.com/"><img border="0" src="http://i48.photobucket.com/albums/f210/klutzycutie16/WIAWbutton.jpg" /></a></center><br />
<div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;">PS- I loved yall’s comments on my last post. It seems like a lot of people are still trying to find the perfect cookie! Even though I have a new favorite, that doesn’t mean I’m not still testing! In fact…you’ll see later in this post that I tried yet <b style="mso-bidi-font-weight: normal;">another</b> CCC! </div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">For breakfast, I had a slice (or two) of a spiced lemon blueberry bread I made last night. </div><div style="font-family: inherit;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wu-sAuId2XZjsqd1VxkO9_FbcPgU-Nk-w7rTRyQwmTvF8wCu6wi0gFdwEbU8Rvse97QNvySDVRjSMQgMFlMa3RhTmdmPvnNqV8LCvi3S0s5yCHyILt-NmdLxI3BDDKYFt_yNjehyais/s1600/IMG_2709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wu-sAuId2XZjsqd1VxkO9_FbcPgU-Nk-w7rTRyQwmTvF8wCu6wi0gFdwEbU8Rvse97QNvySDVRjSMQgMFlMa3RhTmdmPvnNqV8LCvi3S0s5yCHyILt-NmdLxI3BDDKYFt_yNjehyais/s400/IMG_2709.JPG" width="400" /></a></div><div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"> I really liked the blend of spices and the occasional juicy burst of fresh blueberries, but the lemon flavor was <b style="mso-bidi-font-weight: normal;">totally</b> lost! If you’re even the slightest bit familiar with my blog you know I LOVE the combination of blueberry and lemon (and just plain LOVE lemon in general. Seriously; just search “lemon” in the side bar and you’ll see.) so this was a bummer. Nothing a little spread of <a href="http://notthenormalteenagefare.blogspot.com/2011/02/what-do-you-do-when-you-finally-run-out.html">homemade lemon curd</a> couldn’t fix!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-F7MrXM28e6fuEV7_m9jLt19t44RZ8ww_nmP8e4BCne-Vt24_3KUhAqA3ZO6OfjVzRf-cUef8zr9XdQSrsJdYaTFyFIk5MUYF6u49EQiBr4BB8AgAcmFMR9CmNfg6ZbcI7Q5PRkBnFMM/s1600/IMG_2711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-F7MrXM28e6fuEV7_m9jLt19t44RZ8ww_nmP8e4BCne-Vt24_3KUhAqA3ZO6OfjVzRf-cUef8zr9XdQSrsJdYaTFyFIk5MUYF6u49EQiBr4BB8AgAcmFMR9CmNfg6ZbcI7Q5PRkBnFMM/s400/IMG_2711.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: inherit;"> I also didn’t like how liquidy the batter was. Since it was so thin, all the blueberries sank to the bottom and it didn’t really “dome” as it baked, leading to a rather rectangle loaf. It has great texture, though, and tastes very spicy so I think it would be good with apples or peaches, too. I probably won’t make it again , but if you want the recipe just for kicks <a href="http://thefirstkitchen.com/2011/04/05/whole-wheat-meyer-lemon-blueberry-bread/">click here</a>. </div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">After breakfast and a little digestion time, I headed over to the gym. Today, I went on the stair climber, did some weights, and went on the elliptical. While I was on the stair climber and the elliptical, I read the two magazines I brought along – Bon Appétit and Health (since I was almost finished with Bon Appétit). </div><div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"> I thought of the interesting discussion about magazines and how they influence our ideals that <a href="http://xcfoodie.wordpress.com/">Tara</a> brought up on her blog (<a href="http://xcfoodie.wordpress.com/2011/06/26/magazine-motivation/">click here to see the post</a>). At first, I partly disagreed with her; thinking that Health was more than what she mentioned and that it actually had some good articles and content (like recipes, interesting information, and work out ideas) but as I was flipping through the magazine I got more and more annoyed. Yes, they have some useful information, but the magazine (and other magazines similar to it) was bogged down by trying to appeal to the audience that was stuck in “diet mode”. Everything was so “get skinny”! Sometimes I feel that all of these types of magazines only focus on the negative; what kind of message is that sending? Everyone should <a href="http://xcfoodie.wordpress.com/2011/06/26/magazine-motivation/">check out the discussion</a> on Tara’s blog (<a href="http://xcfoodie.wordpress.com/">XC Foodie</a>) because it’s really interesting! </div><div class="MsoNormal" style="font-family: inherit;"><br />
Oh, and that Bon Appetit magazine? I read every. single. page. I freaking love it!</div><div class="MsoNormal" style="font-family: inherit;"><br />
After the gym I was HANGRY so I immediately heated up some leftover <a href="http://www.browneyedbaker.com/2011/05/20/mushroom-barley-risotto/">Mushroom Barley Risotto</a> that was in the fridge.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW44dHnjefpZAB3hyphenhyphenQDoEIQIkXOWcgDGE1zw8spF604khn3R15vYzJyAtBQh51TpFuGrXLSFu-Qjs7R0qtbhDfWZ9eXG2NFXD9EnCOZExaNskM2vo80A7ZrBztvkJHKupywarTQUTdvhU/s1600/IMG_2714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW44dHnjefpZAB3hyphenhyphenQDoEIQIkXOWcgDGE1zw8spF604khn3R15vYzJyAtBQh51TpFuGrXLSFu-Qjs7R0qtbhDfWZ9eXG2NFXD9EnCOZExaNskM2vo80A7ZrBztvkJHKupywarTQUTdvhU/s400/IMG_2714.JPG" width="400" /></a></div> Yeah, it looks ugly, but was so satisfying! If you’re looking for a good risotto, this one is really tasty. I saw it on <a href="http://www.browneyedbaker.com/">Brown Eyed Bake</a>r and was motivated to make it since it used barley, a nutritious grain I rarely cook with. It takes FOREVER to cook, and was a bit salty so just allow time to make it and use low sodium broth! </div><div class="MsoNormal" style="font-family: inherit;"><br />
Then I whipped up a green smoothie but since I only had a good handful left of spinach, I threw in a large handful (or two) of a frozen mixed vegetable blend that had carrots, broccoli, and cauliflower.</div><div class="MsoNormal" style="font-family: inherit;"><br />
I also added some Greek yogurt, water, a bit of coconut extract, and a bunch of assorted frozen fruits. Oh, and half of a banana because I got TONS.</div><div class="MsoNormal" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdUKc0qhWTm-dTezdMbMBRosu3UXW-DDlVERjVtItudTAopFRuNP8t3QeEdTm8tXY_MNi8fM6XG98xZGnYC24MoAygm3POIrjOQIIVcRzpKvuipv7hr53WC5J870k6UBaTevjdkKkOjc/s1600/IMG_2715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdUKc0qhWTm-dTezdMbMBRosu3UXW-DDlVERjVtItudTAopFRuNP8t3QeEdTm8tXY_MNi8fM6XG98xZGnYC24MoAygm3POIrjOQIIVcRzpKvuipv7hr53WC5J870k6UBaTevjdkKkOjc/s400/IMG_2715.JPG" width="400" /></a></div> Yeah, that’s what happens when you volunteer at a race (Keep Austin Weird Fest & 5k!) and there ends up being a whole truck load of leftover bananas. Hello, banana soft serve!</div><div class="MsoNormal" style="font-family: inherit;">My smoothie was so large I had to sip a bit up from this cup to add the rest of it in!</div><div class="MsoNormal" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINUlU5EccPwMhwfK1EeEfdPCl-A3BlOPxShTba368cL4TKlUxbMDgKf_ImAoXzqUPpZm31ygtfuFDT_8kZ_pGBS2U0ItzLyQQNPuJnOg3Gznc0GMdF96FBT9NRtMTqc-mN0tFoOZRdQM/s1600/IMG_2716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINUlU5EccPwMhwfK1EeEfdPCl-A3BlOPxShTba368cL4TKlUxbMDgKf_ImAoXzqUPpZm31ygtfuFDT_8kZ_pGBS2U0ItzLyQQNPuJnOg3Gznc0GMdF96FBT9NRtMTqc-mN0tFoOZRdQM/s400/IMG_2716.JPG" width="370" /></a></div><br />
To finish it off, I had a soft whole wheat chocolate chip cookie.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4S_W9VHMJkvLxrjGLVyWIMJ4aUtsT2hp7mxhQWxY0ujNITXpIdwp6fyHPodKlcvaHSqUFBbCg6FTxewazXlUsavk5-OBJ9jPHDeI1OxX2Fg3Dxcq9TpqWFqUD0EYbJAPJj50MK5FTxs/s1600/IMG_2719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4S_W9VHMJkvLxrjGLVyWIMJ4aUtsT2hp7mxhQWxY0ujNITXpIdwp6fyHPodKlcvaHSqUFBbCg6FTxewazXlUsavk5-OBJ9jPHDeI1OxX2Fg3Dxcq9TpqWFqUD0EYbJAPJj50MK5FTxs/s400/IMG_2719.JPG" width="400" /></a></div> As you can see, this isn’t my normal cookie type. Usually my cookies are thick and have a crisp outer layer and this one is clearly neither! I decided to try out a batch from <a href="http://www.kingarthurflour.com/recipes/soft-chocolate-chip-cookies-recipe">King Arthur Flour</a> that were a bit different and loved them! I’ll do a full blog post about them soon because I want to make another batch with just a few changes.<br />
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These ones are soft, very dough like, and oh so yummy. The best thing is, they stay that way for days! These don't get stale and crunchy; they remain doughy all the way through. The unique ingredients like the cider vinegar, espresso powder, and honey make for a very delicious spin on the classic! They’re lower fat, too!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQZRfYTlnvYEvM0P3nUsT4s81FBVPIbJxGI5OuHuY4Yh15LVLj81Xm-mS_YJrgXDIKkjphaEXRn6NivYu9HhuRIZDS4wEWKNZ990wAJ12HvuTT3rT_Nt26cY143fQUoXU2o5lu5VAXJo/s1600/IMG_2723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQZRfYTlnvYEvM0P3nUsT4s81FBVPIbJxGI5OuHuY4Yh15LVLj81Xm-mS_YJrgXDIKkjphaEXRn6NivYu9HhuRIZDS4wEWKNZ990wAJ12HvuTT3rT_Nt26cY143fQUoXU2o5lu5VAXJo/s400/IMG_2723.JPG" width="400" /></a></div> I promise; a full post about them coming soon (:</div><div class="MsoNormal" style="font-family: inherit;"><br />
I then hit up Sprouts for some produce that I needed for tonight and some random grocery items.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Z7kxCKYK8QhF8ScFDkB4BbFZddSbmjcL3pIChxRa-YgPowkK5zcWD34ixqJ_LoRC8IXyMX4PB3bncX2AATv5NTDUxTmpg1QtNs7Cqd3Sszutf8M2T86ehFVvpxhNq7CLR-OTiEg5EzA/s1600/IMG_2725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Z7kxCKYK8QhF8ScFDkB4BbFZddSbmjcL3pIChxRa-YgPowkK5zcWD34ixqJ_LoRC8IXyMX4PB3bncX2AATv5NTDUxTmpg1QtNs7Cqd3Sszutf8M2T86ehFVvpxhNq7CLR-OTiEg5EzA/s400/IMG_2725.JPG" width="400" /></a></div> Whole Wheat Toufayan Pitas, red onion, blueberries ($1.49!), zucchini, garbanzo beans, dark chocolate honey comb, red bell pepper, and a lil bitty jalapeno (dang jalapeno set me back a whole whopping 3 cents!).</div><div class="MsoNormal" style="font-family: inherit;"><br />
These are my favorite pitas. Ingredient list is short and they don’t taste like leather. These pitas are soft and oh so tasty!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTL3COuK0Sc9StsRhDV99HyiPLs0POpDZLZrWy6UaDR8g1Zu0sADwnMbwesIOSGolqtXk6EwlmGvNxckk-0TKR1rrUbVmvCEOMQGWZoKRtu-dT5vBTzRGbrGkPficudIIau8CR0bIRIg/s1600/IMG_2731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTL3COuK0Sc9StsRhDV99HyiPLs0POpDZLZrWy6UaDR8g1Zu0sADwnMbwesIOSGolqtXk6EwlmGvNxckk-0TKR1rrUbVmvCEOMQGWZoKRtu-dT5vBTzRGbrGkPficudIIau8CR0bIRIg/s400/IMG_2731.JPG" width="400" /></a></div> Here’s a picture of the dark chocolate honeycomb out of the bag. If you’ve never tried honeycomb, you REALLY need to. I get a small bag every single week I go to Sprouts. I haven't even seen them sold any where else!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-O7ye4v9HUWGk6v6vkVUqBohTHVp-4hRiz8YLMR_TE0w18bYsneES5Mf8aBsHVjTKZSRRHLpSbufkwlXx9YchS_umqJZIsJJPjf22bY8bu2P2FLsTgdHafN5vtSbkOBbMkjjYIQ5nIII/s1600/IMG_2727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-O7ye4v9HUWGk6v6vkVUqBohTHVp-4hRiz8YLMR_TE0w18bYsneES5Mf8aBsHVjTKZSRRHLpSbufkwlXx9YchS_umqJZIsJJPjf22bY8bu2P2FLsTgdHafN5vtSbkOBbMkjjYIQ5nIII/s320/IMG_2727.JPG" width="320" /></a></div> Sugary, crunchy, toffee-like (in taste) on the inside enrobed by deliciously dark , smooth chocolate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9e4OuzvJLLxBf0L69yFizUbS6szzaS3xIO6La4NZKxL_ObRLxH-WcV6n5MK6kC7LBiZYVxJFUSP5Wk9Fuzb9IvEPDcTgte61y1gXMiJQcxbfOqW_uku78rcx1fz3BTSLAWV5UAuwBmvE/s1600/IMG_2728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9e4OuzvJLLxBf0L69yFizUbS6szzaS3xIO6La4NZKxL_ObRLxH-WcV6n5MK6kC7LBiZYVxJFUSP5Wk9Fuzb9IvEPDcTgte61y1gXMiJQcxbfOqW_uku78rcx1fz3BTSLAWV5UAuwBmvE/s400/IMG_2728.JPG" width="400" /></a></div> I've even tried making them at home (multiple times). They never turn out nearly as good so I just leave it up to the professionals (:<br />
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Dinner was vegetarian enchiladas that I have been wanting to make for a while. I got the recipe from <a href="http://annies-eats.net/2011/06/06/veggie-enchiladas/">Annie's Eats</a> and it was delicious! Yes, a bit time consuming since I had to make the sauce and there was <b>tons</b> of ingredients I had to go buy (so it's not exactly an easy one just to decide to make on a whim) but it was definitely worth making.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RVyYvMmllhaZY4yR5aHYPK9HeL30Hy_76p27tiWbOzLwP_1VUJQ2YKq3WTL0ZSO7ZFgxTjycAXPJdtsIk9pTs0pUxyroyPKsXPXzlY5lCXubI3fPA1WMra6NSYOwW4YvPQBKYyFj7ug/s1600/IMG_2735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RVyYvMmllhaZY4yR5aHYPK9HeL30Hy_76p27tiWbOzLwP_1VUJQ2YKq3WTL0ZSO7ZFgxTjycAXPJdtsIk9pTs0pUxyroyPKsXPXzlY5lCXubI3fPA1WMra6NSYOwW4YvPQBKYyFj7ug/s400/IMG_2735.JPG" width="400" /></a></div>I made half the amount of enchilada sauce and probably should have made the full amount (she said there would be extra so I just went with the half amount thinking I didn't need that much). On the plus side, I got 5 more enchiladas than the recipe said it would make! I had to put them in another pan (not pictured).<br />
<br />
On the side I made an <b>avocado dip</b> for topping the enchiladas. I found <a href="http://www.myrecipes.com/recipe/avocado-yogurt-dip-with-cumin-10000001536783/">the recipe</a> on <a href="http://www.myrecipes.com/">My Recipes</a> and made a 3rd of the batch (so that I only needed to use one avocado). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxMa-VtsDgX3t7ye5d-EzbpUWCBNb0DDdrDzLIR3L9tPzyozhlaXAZE2NEGCdjXr8MmlSNHMLBdq-j6vkE0NffLIPC86CXBa854QvXqXnLv3qo4zYaIBmylW1wGBzsFU5VNEVIID6GDE/s1600/IMG_2733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxMa-VtsDgX3t7ye5d-EzbpUWCBNb0DDdrDzLIR3L9tPzyozhlaXAZE2NEGCdjXr8MmlSNHMLBdq-j6vkE0NffLIPC86CXBa854QvXqXnLv3qo4zYaIBmylW1wGBzsFU5VNEVIID6GDE/s400/IMG_2733.JPG" width="400" /></a></div>Holy mama this was good!! It has a lot of similar ingredients you would find in a guacamole but is the creamier, slightly more refreshing version with the addition of yogurt. I used Greek yogurt (instead of normal yogurt) so this dip worked really well as the kind-of "sour cream" for the enchiladas. I LOVE this recipe!<br />
<br />
I also served cucumber slices on the side for dipping.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6qFbBiiPn9dqmgfYycqR53q8VSNVFmt3RkOeHIO2dUoms_O-9hILDQgAws66QCdahB1mNfVE2tY3qfJurJ1ao60FwzKw_61DNes9ATt0bdLTCPzqDKIP8Trch_hJVSDzLGU9HxOF9dE/s1600/IMG_2736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6qFbBiiPn9dqmgfYycqR53q8VSNVFmt3RkOeHIO2dUoms_O-9hILDQgAws66QCdahB1mNfVE2tY3qfJurJ1ao60FwzKw_61DNes9ATt0bdLTCPzqDKIP8Trch_hJVSDzLGU9HxOF9dE/s400/IMG_2736.JPG" width="400" /></a></div>Altogether, now!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMtzBm4OYHSHEiWyT5lF-q1vhOEpC4l-ZY66J5e8GYtxHuYI3gchXa5BdbMut5sI0UcJlLT80wl09HDu-K5pNqZIfs82NvMn1y50iHpnEUshgqZbw623-sNVyFJDPffAfxWuV3d0kMpk/s1600/IMG_2737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMtzBm4OYHSHEiWyT5lF-q1vhOEpC4l-ZY66J5e8GYtxHuYI3gchXa5BdbMut5sI0UcJlLT80wl09HDu-K5pNqZIfs82NvMn1y50iHpnEUshgqZbw623-sNVyFJDPffAfxWuV3d0kMpk/s400/IMG_2737.JPG" width="400" /></a></div>These enchiladas were packed with veggies. Zucchini, red bell pepper, onion, and then a mixture of whole and mashed black beans to give it some heartiness. I'm not the biggest fan of cilantro so there was a bit too much for me; that and the fact they needed a bit more spice (maybe some salsa added to the filling would be nice) were probably the only flaws in these enchiladas. The "anti-cilantro" in me didn't stop me from consuming <b>four</b> of these guys! Yes, they were small, but still! And my parents and I totally <i>attacked</i> that avocado dip...just saying.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">And since I didn't get my just desserts with the rather <i>un-lemony </i>blueberry bread this morning, I went ahead and totally blueberry-lemonified my dessert with <a href="http://www.twopeasandtheirpod.com/lemon-blueberry-bars/">Lemon Blueberry Bars</a> courtesy of <a href="http://www.twopeasandtheirpod.com/">Two Peas and Their Pod</a>!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzzHcBR7HbjZu1iXy3Stk1YIBpi3MLpp5HxKGx2X97IpAXEW3BM_5hSzcWKV-eJaHfL4Wis4_itgQIKsurLa5_JosbFZY-bAICNNtg0yaVC5h3PVuAEx49Vy9UB2JYxl4n00IqRWYse8/s1600/IMG_2739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzzHcBR7HbjZu1iXy3Stk1YIBpi3MLpp5HxKGx2X97IpAXEW3BM_5hSzcWKV-eJaHfL4Wis4_itgQIKsurLa5_JosbFZY-bAICNNtg0yaVC5h3PVuAEx49Vy9UB2JYxl4n00IqRWYse8/s320/IMG_2739.JPG" width="320" /></a></div>I woke up this morning to see a <a href="http://twitter.com/#%21/TwoPeasandPod">tweet</a> from Two Peas and Their Pod linking to her new post for Lemon Blueberry Bars. Of course, I immedietly clicked on it, knowing that that combination is just magic waiting to happen. Then I notice I have <b>all </b>the ingredients! </div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
Graham cracker crumbs? Heck yes! I just bought some organic graham crackers on clearance last Friday!</div><div class="MsoNormal" style="font-family: inherit;"><br />
Fresh lemon juice? Yes! I just bought a huge bag of organic lemons last Wednesday!</div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
Fresh Blueberries? No, but I know I'm gonna get some super on-sale blueberries at Sprouts today!</div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
It's honestly a rare occasion when I have graham crackers, since I only buy the natural kind (or make my own) so this really was a treat that I had all the ingredients.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEW9y5X7ozj-vbUn9A1Po7lzPBNTMyLxMKbeZVMIyq6lkNXHDXyiWYAhpYpMaNtN8j5iPoGvSq3rwRsdAuyIoYb4rN3bz_CVA5TKUNyjYBeZRYVwSWDEP3iov73mxFeb2jvYBJ2d1gE98/s1600/IMG_2741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEW9y5X7ozj-vbUn9A1Po7lzPBNTMyLxMKbeZVMIyq6lkNXHDXyiWYAhpYpMaNtN8j5iPoGvSq3rwRsdAuyIoYb4rN3bz_CVA5TKUNyjYBeZRYVwSWDEP3iov73mxFeb2jvYBJ2d1gE98/s400/IMG_2741.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;">Plus, I always have cans of non-fat sweetened condensed milk on hand for when I want to make <a href="http://notthenormalteenagefare.blogspot.com/2011/04/baked-goods-galore.html">Magic Bars</a>.</div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
So it was set! I just <i>had</i> to make these bars. Like <b>now</b>. Yes, I still had some chocolate chip cookies left, but this was urgent!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq82It5XXmao8UiDbdtyhLPxA7uyEjt1W7sqyM6PBTsnrVgMtfBege9yKp-BLYERN2PtzDOWxado55lHi3f1QDU-D_juvCxVaHhfO5RKJK_5ynUb1UgizyPs4abaDgxLphxKE_x_q3FE/s1600/IMG_2747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq82It5XXmao8UiDbdtyhLPxA7uyEjt1W7sqyM6PBTsnrVgMtfBege9yKp-BLYERN2PtzDOWxado55lHi3f1QDU-D_juvCxVaHhfO5RKJK_5ynUb1UgizyPs4abaDgxLphxKE_x_q3FE/s400/IMG_2747.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: inherit;">Pure bliss.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMte0kRZuD-UCMVN1aGSrXF3JhVes3WH3OPDHubSFdxBlUu5IcT9IJkjCccaCU2fz1yNmiWp_1MPuVfOfjz58l1Rh27-SWIKKta6o3YCTK7aE_FzZYSqreuoRSDk6l5TAYX_Q3Ve15AQ/s1600/IMG_2748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMte0kRZuD-UCMVN1aGSrXF3JhVes3WH3OPDHubSFdxBlUu5IcT9IJkjCccaCU2fz1yNmiWp_1MPuVfOfjz58l1Rh27-SWIKKta6o3YCTK7aE_FzZYSqreuoRSDk6l5TAYX_Q3Ve15AQ/s400/IMG_2748.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: inherit;">Think key-lime pie but in lemon blueberry form. SO good! Only a bit too sweet, but that was expected with the use of sweetened condensed milk.</div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
Changes I made:</div><div class="MsoNormal" style="font-family: inherit;">-Used Brummel & Brown instead of butter in the crust and the crust turned out great! Saved 30 calories (all from fat) per bar. (When cut into 12 pieces)</div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;">-Used a scant 1/2 teaspoon of kosher salt in the crust to increase the sweet and salty component. Highly recommended!</div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
Honestly the best thing EVER. I know I have a lot of lemon loving readers out there so you guys (and even the lemon skeptics) NEED to make this!! These bars would be great with any other berry if you don't have blueberries on hand. You could even use frozen, they'd just be a little uglier.</div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
As soon as I hit post, I'm grabbing another bar!<br />
<div class="separator" style="clear: both; text-align: left;"></div></div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-16084874993865527782011-06-28T16:41:00.000-05:002011-06-28T16:41:09.400-05:00My CURRENT New Favorite Classic Chocolate Chip Cookie<div style="font-family: inherit;">I know, again with the chocolate chip cookie?! Yes. I'm testing more recipes because I'm just not happy with the final results of my "<a href="http://notthenormalteenagefare.blogspot.com/2011/04/great-chocolate-chip-cookie-experiment.html">The GREAT Chocolate Chip Cookie Experiment</a>" post.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Its tough when all of your recipe testers (aka, your family) give you different opinions. I wish everyone could just all agree on a favorite, but unfortunately that still hasn't happened yet!</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">And again, I'm talking about the CLASSIC chocolate chip cookie. I <i>already know</i> my <b>favorite</b> cookie, and its <a href="http://notthenormalteenagefare.blogspot.com/2011/05/best-cookies-i-have-ever-made-chocolate.html">this one</a>. It has chocolate chips in it, but I wouldn't call that a basic CCC. The <a href="http://notthenormalteenagefare.blogspot.com/2011/06/100-whole-grain-chocolate-chip-cookies.html">whole wheat CCCs I tried</a> a while ago where good but even they are a little too complex (with the addition of walnuts and shredded chocolate and the fact that they are part oat as well). Needless to say, I was still looking.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">A few weeks ago I came across a compelling CCC recipe <a href="http://www.injennieskitchen.com/2010/03/chocolate-chip-cookies.html">here</a> (from <a href="http://www.injennieskitchen.com/">In Jennie's Kitchen</a>) that caught my eye. A few things intrigued my interest.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">1) A lower amount of butter (flour/butter ratio of 2.25, just the same as the <a href="http://www.cookiemadness.net/2011/03/harrys-roadhouse-chocolate-chunk-cookies/">Harry's</a> cookies I liked during my <a href="http://notthenormalteenagefare.blogspot.com/2011/04/great-chocolate-chip-cookie-experiment.html">experiment</a>) </div><div style="font-family: inherit;">2) A lower amount of egg than other classic CCC recipe's I've tried</div><div style="font-family: inherit;">3) The recipe called for molasses instead of brown sugar.</div><div style="font-family: inherit;">4) The important measurements were also given by <u>weight</u>! </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">I don't bake cookie recipes with an outrageous (or even semi-outrageous) amount of butter (going back to my healthy-baking routes) so I was excited to try this out. I wondered what less egg would do for the cookies, but my guesses were that it would be less cakey and wouldn't expand as much. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">The fact that there was molasses instead of brown sugar gets rid of the confusion on whether the recipe is calling for <i>light</i> brown sugar or <i>dark </i>brown sugar and all the qualms I have about measuring the stuff as well (packed or just lightly in there?!)</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"> The sugar, butter, and flour were also given by weight which, upon noticing this, led me to send a big "<i>hallelujah</i>!" to the cookie gods :P</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpU-nxd1Vp6helC8jXvGZ0cVkG-czflbDTJQ_oUTNoL31D3IWS319kENoZLxg7IdIJ0df9U6_FDZ_FLIamgXRBg_zVR2q2ui0dwrtIAHHvJybH69WTdTGLYiIKqcyOIk7-4UwLWn26iYE/s1600/IMG_2604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpU-nxd1Vp6helC8jXvGZ0cVkG-czflbDTJQ_oUTNoL31D3IWS319kENoZLxg7IdIJ0df9U6_FDZ_FLIamgXRBg_zVR2q2ui0dwrtIAHHvJybH69WTdTGLYiIKqcyOIk7-4UwLWn26iYE/s400/IMG_2604.JPG" width="400" /></a></div><div style="font-family: inherit;">Even though I wanted to stay pretty true to the roots of the recipe, I did make some changes that I always do with my cookie recipes (thanks to "the" experiment). I always use <b>kosher salt</b> instead of normal salt, use double the measure of <b>imitation vanilla</b> (almost always, there are exceptions), and refrigerate the dough before baking. Luckily, this recipe already called for the dough to be chilled, but instead of a time like 2 hours this one calls for chilling overnight! </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQ2IDcn__iyrLZcs4iTjxFlSinU3-BYXvF8qVaODOT5tVtfHCbtjTzFX5PK-dhkC-kceOz2_wdFGRbWlXjj0qMfTF8DsQ6qnp9GObGNSe-Msq4iFZglFvqLYVFTvXbtQTY9HfFV2vN-c/s1600/IMG_2606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQ2IDcn__iyrLZcs4iTjxFlSinU3-BYXvF8qVaODOT5tVtfHCbtjTzFX5PK-dhkC-kceOz2_wdFGRbWlXjj0qMfTF8DsQ6qnp9GObGNSe-Msq4iFZglFvqLYVFTvXbtQTY9HfFV2vN-c/s400/IMG_2606.JPG" width="400" /></a></div><div style="font-family: inherit;">You can just call me "small-batch Carlyn" because, as always, I only made a 3rd of the batch (well, a full batch <i>does </i>make 36 <b>3-inch</b> cookies so I'm not completely crazy). I also made my cookies smaller because, ya know, you then can have more that way :P</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Converting was easy; the only problem was the 1/3 of a teaspoon of baking soda which I measured by using 1/4 tsp+ 1/8 tsp. That's only <i>1/24</i> of a teaspoon off, so I think we're good :P</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">After the long 24 hour wait, it was time to bake these babies up. One thing I love about this recipe (out of many) is that each cookie comes out looking perfect!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHo2a8ThbWnx-Q7HgYqLNAIgG8NrCcfa7e97dl22BHWqxqnynCWEEy05ji0AKuzjfBck7XrKhmcd_ngF67fuibpfQCrh7T9ilzTTWMLuobEgZO0fkewBT9gktglXwhGojg7tJV4_1BfE/s1600/IMG_2607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHo2a8ThbWnx-Q7HgYqLNAIgG8NrCcfa7e97dl22BHWqxqnynCWEEy05ji0AKuzjfBck7XrKhmcd_ngF67fuibpfQCrh7T9ilzTTWMLuobEgZO0fkewBT9gktglXwhGojg7tJV4_1BfE/s400/IMG_2607.JPG" width="400" /></a></div><div style="font-family: inherit;">Not a sad looking cookie in the bunch.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1aosy3iaPROqOKRs6nBNEldW5Hi26aogjEEo2zSDiRCfWmzhFnTA5Nimh-vUs8MOraJ-vnEfhthLhz491RHKgo4g5KvmSP7Jy9XX1u1z7IiT8X-yz6xXv-BBFk3-ipIL9PkHgc3iifc/s1600/IMG_2609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1aosy3iaPROqOKRs6nBNEldW5Hi26aogjEEo2zSDiRCfWmzhFnTA5Nimh-vUs8MOraJ-vnEfhthLhz491RHKgo4g5KvmSP7Jy9XX1u1z7IiT8X-yz6xXv-BBFk3-ipIL9PkHgc3iifc/s400/IMG_2609.JPG" width="400" /></a></div><div style="font-family: inherit;">And they came out just as they were advertised--thick!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I8J-dm1oxATfxc9BqZ71P6hqydUloZ2tZ4T66GTqL62yVbGLoOXxuk9l6ydU6DomK8W9fHhajZxBEimOrV5aK7q59PYDQa-rZpslst2po2ot86NGblcat_JHE91v00s0PqoTx0C5H7w/s1600/IMG_2610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I8J-dm1oxATfxc9BqZ71P6hqydUloZ2tZ4T66GTqL62yVbGLoOXxuk9l6ydU6DomK8W9fHhajZxBEimOrV5aK7q59PYDQa-rZpslst2po2ot86NGblcat_JHE91v00s0PqoTx0C5H7w/s400/IMG_2610.JPG" width="400" /></a></div><div style="font-family: inherit;">Give me a thin, greasy cookie and I'll give you a <i>slap in the face</i>. (Not really, but I honestly think thick doughy cookies are where it's at.)</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">One bite and I was in cookie heaven. So much so that <b>I forgot to take a picture</b>! I <i>did</i>, however, take a picture the next day so all is not lost. </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNGwGQRQ1nMk7TB5P0zUnAzaq_w4b_lHxSwmdpYnJZxjwlzq4-yPN4uuDp7o5InVCE4spMNdHPBX4taLkL9RYttGfsd0FRCH5B89CAXy5F5yAVrQjZ2vw5olXJf7VpWGl69TUYPj_aXc/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNGwGQRQ1nMk7TB5P0zUnAzaq_w4b_lHxSwmdpYnJZxjwlzq4-yPN4uuDp7o5InVCE4spMNdHPBX4taLkL9RYttGfsd0FRCH5B89CAXy5F5yAVrQjZ2vw5olXJf7VpWGl69TUYPj_aXc/s400/IMG_2671.JPG" width="400" /></a></div><div style="font-family: inherit;">CHECK OUT THAT THICKNESS! And check out the goo!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiFm5X-OaM_ZUCDgkDqu5B5V0Osq1HsjKFcsrZd_ilMEeS1mQSiq3TaipZbahJtfX3tY2Rtxt_RPLbvVSV_FqKOIGjf64zweUuHZyme5DJhQ8YIMnvpjFrTOzm85P9erLqPGIG99KLBw/s1600/IMG_2670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiFm5X-OaM_ZUCDgkDqu5B5V0Osq1HsjKFcsrZd_ilMEeS1mQSiq3TaipZbahJtfX3tY2Rtxt_RPLbvVSV_FqKOIGjf64zweUuHZyme5DJhQ8YIMnvpjFrTOzm85P9erLqPGIG99KLBw/s400/IMG_2670.JPG" width="400" /></a></div><div style="font-family: inherit;">This is a picture of a DAY OLD cookie that <b>was not warmed up</b> and it <b>still</b> has that amount of gooey-ness. Unreal. Now can you imagine how it was the day of?</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">The cookies developed a lovely shell and get a little toasty on the outside while the inside remains moist and absolutely amazing. </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtKb2wVtaqiuVbr1IT19xxqIJyXSO1UwsAtxjXDtlU7syvU9WA11WKeSXW2zOrZhmhOv6G7hpcsG40i34qunzyTAcXwRpsxbK6mu7VHqLb4UuVIJYMliUFAySUCCnrxtpyYSWsoYe8YQ/s1600/IMG_2668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtKb2wVtaqiuVbr1IT19xxqIJyXSO1UwsAtxjXDtlU7syvU9WA11WKeSXW2zOrZhmhOv6G7hpcsG40i34qunzyTAcXwRpsxbK6mu7VHqLb4UuVIJYMliUFAySUCCnrxtpyYSWsoYe8YQ/s400/IMG_2668.JPG" width="400" /></a></div><div style="font-family: inherit;">The flavor is really unique; I love it! I think part of that "special" flavor is because I used imitation vanilla (see my experiment post if you don't know <i>why</i> I'm using imitation vanilla) or maybe the <b>very long</b> "marinating" time in the fridge, but who knows; its just a special cookie!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKctMKJ4YRV_S-dEDQ_jA-_FoKedfWGTnOWeMfIQ-exE0o_WT2MmLQ0TGR1pL853lrVY8JlDfMT0CMQEnhZmIz6w0lWdqWRBQHAoLK49RQ2DOHQbw2Zsba-dcojkjm_K-cGUa6ZVlaiJY/s1600/IMG_2658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKctMKJ4YRV_S-dEDQ_jA-_FoKedfWGTnOWeMfIQ-exE0o_WT2MmLQ0TGR1pL853lrVY8JlDfMT0CMQEnhZmIz6w0lWdqWRBQHAoLK49RQ2DOHQbw2Zsba-dcojkjm_K-cGUa6ZVlaiJY/s400/IMG_2658.JPG" width="400" /></a></div><div style="font-family: inherit;"> I took too many pictures but they all looked so good!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH2lyUpv4x7YqCge9m55lUrflf2AXP9bZRHcn2fFnfyPnwHY-eXt3vChqYKw_IGlhk_vNh_kWL3HESQNPI5W0s5Ug3xI-1JSS2qp9ulBdweGtOxUWsJl1rcnQsaQIUgHL3NXW23Psz-0/s1600/IMG_2672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH2lyUpv4x7YqCge9m55lUrflf2AXP9bZRHcn2fFnfyPnwHY-eXt3vChqYKw_IGlhk_vNh_kWL3HESQNPI5W0s5Ug3xI-1JSS2qp9ulBdweGtOxUWsJl1rcnQsaQIUgHL3NXW23Psz-0/s400/IMG_2672.JPG" width="400" /></a></div><div style="font-family: inherit;">These cookies are thick, moist, crisp on the outside, and have such a special flavor. I don't know what else to say except for that these are <b>for sure, without a doubt</b> my favorite chocolate chip cookies and they'll be yours too*!</div><div style="font-family: inherit;">*Okay, so my mom likes <a href="http://notthenormalteenagefare.blogspot.com/2011/04/easter-weekendcake-balls-cinnamon-rolls.html">my old favorite CCC</a> <b>better</b>, but I don't believe it...I even asked her to tell me again once she tried another cookie only to get the same response. I'm just going to disregard her opinion because these ones really are the best; sorry mom!</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">And just because some of you out there might not <i>want</i> to make 36 3-inch cookies, I'll provide you with the scaled down recipe, plus my changes.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b>Classic Chocolate Chip Cookies</b></div><div style="font-family: inherit;">Recipe slightly adapted from <a href="http://www.injennieskitchen.com/2010/03/chocolate-chip-cookies.html">In Jennie's Kitchen</a></div><div style="font-family: inherit;">Makes 16 cookies </div><div style="font-family: inherit;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--> </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">1 1/3 cups flour (6 ounces)<br />
1/3 teaspoon baking soda (1/4 teaspoon + 1/8 teaspoon)</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Scant 1/2 teaspoon kosher salt<br />
5 tablespoons plus 1 teaspoon butter, softened (2.67 ounces)<br />
2/3 cups sugar (5 ounces)<br />
2 teaspoons molasses<br />
1 large egg, at room temperature<br />
1 teaspoon imitation vanilla extract<br />
4 ounces bittersweet chocolate discs or bittersweet chocolate chips</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><strong>Directions</strong></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">1. In a large bowl whisk together the flour, baking soda and salt.<br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">2. Beat butter, sugar and molasses until light and fluffy. Add the egg and vanilla extract.</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">3. Beat until well mixed. Add the flour mixture and mix until just combined. Stir in the chocolate discs (or chips).<br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">4. Let sit in refrigerator overnight before baking, and may be stored this way for up to two days. </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"> <br style="mso-special-character: line-break;" /> </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">5. When ready to bake, preheat oven to 350ºF. Line baking sheets with silicon mats or parchment paper.<br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">6. Gently form dough into 1 1/2 balls (about 35 grams each) and place 2 inches apart on prepared baking sheet. Bake for 13 minutes on middle rack. Do NOT over-bake!<br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">7. Remove from oven and let cool on pan for 2 more minutes. Transfer cookies to a rack to cool completely.</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">***</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvicccI6fG_4vs3_T0dSThi0a7-qGsWn74zk3WC3eUW9AJMo7GFYz0SOXKkLfEjDSsIegBvwb3_hW7P-PCLGyMItgTxjjjSuVbRKl11YJg2GTHwCRkig8dsrDhb20xsdQf8NyybBg1pU/s1600/IMG_2612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvicccI6fG_4vs3_T0dSThi0a7-qGsWn74zk3WC3eUW9AJMo7GFYz0SOXKkLfEjDSsIegBvwb3_hW7P-PCLGyMItgTxjjjSuVbRKl11YJg2GTHwCRkig8dsrDhb20xsdQf8NyybBg1pU/s320/IMG_2612.JPG" width="320" /></a></div><div style="font-family: inherit;">You will then be rewarded with the best CCC you've ever had :D</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">And one little note, I slightly over-baked my first batch since I made smaller cookies and was basing my bake time off of larger ones. They were magically delicious but just not as moist as I would have liked (pictured cookies are of correctly baked batch) so if you make your cookie balls about 1 to 1 1/2 inch sized then bake them for 13 minutes, no more no less! They won't look that browned but they're ready.</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">And remember how I thought that the less amount of egg would lead it to be less cakey? Well, I was wrong. These aren't any more or less cakey than any of my other favorite CCC recipes but I think the egg <b>must</b> <b>have</b> had something to do with that wonderful shell it forms. It was able to form that shell while the inside cooked <i>just</i> enough so that, as the cookies cooled, they <b>didn't sink</b> in the middle. As I said in my "<a href="http://notthenormalteenagefare.blogspot.com/2011/04/great-chocolate-chip-cookie-experiment.html">experiment</a>" post, all the ingredients for a CCC are primarily the same, its just the correct proportions that make a winner! </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">And speaking of chocolate chip cookies, I was able to try out <a href="http://chocolatecoveredkatie.com/">Chocolate Covered Katie</a>'s "<a href="http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/">Deep Dish Cookie Pie</a>"!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QRLjm9kOQhHA_1GutSj0ykHWVGL0hNTTcfGXeGsaBOUSfV3h3dv7tblGACXIBw-1rnxZXP-Y3-ChPHvY3NE9s2UpU_yXmfB4pH0f-SLsA0dDsNdOkeUk3SmQ1HxMkn3fEH8XGQsh0mw/s1600/IMG_2682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QRLjm9kOQhHA_1GutSj0ykHWVGL0hNTTcfGXeGsaBOUSfV3h3dv7tblGACXIBw-1rnxZXP-Y3-ChPHvY3NE9s2UpU_yXmfB4pH0f-SLsA0dDsNdOkeUk3SmQ1HxMkn3fEH8XGQsh0mw/s400/IMG_2682.JPG" width="400" /></a></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">One is always just <i>a little bit</i> skeptical when a recipe calls for <b>only pureed beans</b> as the "flour" in a recipe, but I've <a href="http://notthenormalteenagefare.blogspot.com/2011/02/white-bean-blondie-2.html">done</a> <a href="http://notthenormalteenagefare.blogspot.com/2011/02/why-not.html">it</a> <a href="http://notthenormalteenagefare.blogspot.com/2011/03/i-have-confession.html">before</a> so I wasn't too worried about the outcome. I was <b>really</b> surprised at how much the batter tasted like actual cookie dough! (And I couldn't resist putting a little vanilla extract in there; just for kicks)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70MCufGeIJy3C1y7Ml9BEd7VKBUsnV6X8l_Oigvy-F6wP67yU8hm3CFbwrExlpmPcGaJvhQmVN5pPeXUNBxHCUB04YdjCWxGR5OYS-Bu1MZdFPNw6rfQfpPRQ5pg0d9Vh8xVatA9x_c4/s1600/IMG_2679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70MCufGeIJy3C1y7Ml9BEd7VKBUsnV6X8l_Oigvy-F6wP67yU8hm3CFbwrExlpmPcGaJvhQmVN5pPeXUNBxHCUB04YdjCWxGR5OYS-Bu1MZdFPNw6rfQfpPRQ5pg0d9Vh8xVatA9x_c4/s400/IMG_2679.JPG" width="400" /></a></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">I made a half batch ("Small-batch Carlyn", at your service!) in an 8-inch cake pan and it ended up taking about 30 minutes in the oven.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5sREuB3Qd5D5NTR5WODuGzgyfjcQ0_FIetJDHxQiGe9eUYgvS0WCveCvQzh1tNPCvgpPXPd-fw4z5NSbW0AJN0_H7jm8wfn15NqcqB93ls3GmJitA1231sNRngWQr3Mh1aHf9Qu66tU/s1600/IMG_2681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5sREuB3Qd5D5NTR5WODuGzgyfjcQ0_FIetJDHxQiGe9eUYgvS0WCveCvQzh1tNPCvgpPXPd-fw4z5NSbW0AJN0_H7jm8wfn15NqcqB93ls3GmJitA1231sNRngWQr3Mh1aHf9Qu66tU/s400/IMG_2681.JPG" width="400" /></a></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Then I felt like being a copycat and top my slice with a little bit of vanilla ice cream just like <a href="http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/">Katie did</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjTXMrxvaTaVHhgyVS7LX9Pr3tEMDTbN30UmAOOpe8xNvfReNUITAjKllqQ0xI8eCsVYvkPi0f_nAkqt0-hx2B3Lh-kzX2iKBqnjB_htxAnxT-Y5xyg4nzHITTs6vprFSqWicSUxMhDA/s1600/IMG_2685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjTXMrxvaTaVHhgyVS7LX9Pr3tEMDTbN30UmAOOpe8xNvfReNUITAjKllqQ0xI8eCsVYvkPi0f_nAkqt0-hx2B3Lh-kzX2iKBqnjB_htxAnxT-Y5xyg4nzHITTs6vprFSqWicSUxMhDA/s400/IMG_2685.JPG" width="400" /></a></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Oh, but look closer! That's not just <i>any</i> vanilla ice cream, that's my <a href="http://notthenormalteenagefare.blogspot.com/2011/06/recipes-for-low-fat-ice-cream-ginger.html">homemade vanilla-bean ice milk/yogurt</a>!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxBOfm2rgaaOD8Rx91mtD62JLGOxCFIl1tBzBRJ8yCOjWADPEh4H54Np24QTfGh8rd-jXs8KmIk1OjfHT6Xz1ymyeD7ym4EZRGvmqPBBYJKOu_mUVNVzRjje8Qk3z2KtREj-9bG1FBpw/s1600/IMG_2686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxBOfm2rgaaOD8Rx91mtD62JLGOxCFIl1tBzBRJ8yCOjWADPEh4H54Np24QTfGh8rd-jXs8KmIk1OjfHT6Xz1ymyeD7ym4EZRGvmqPBBYJKOu_mUVNVzRjje8Qk3z2KtREj-9bG1FBpw/s400/IMG_2686.JPG" width="400" /></a></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Vanilla-beanie ice cream on my beanie cookie pie, oh yeahh. </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Then I felt the need to be even MORE of a copy-cat and drizzle some homemade chocolate sauce on top.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch4E-cYMTF37Sks8fHeLSAqsIh_5pIh7JIwkNKVzXLxJSUpD_thfXXmHmI6eK-bH0cIYWDyuJThxYwbZcoqt9peHxkBCaz1M0mLD8waPOyW4RVV98OIlnCm-k0AWQxV1gRUJ7bBSYHt4/s1600/IMG_2687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch4E-cYMTF37Sks8fHeLSAqsIh_5pIh7JIwkNKVzXLxJSUpD_thfXXmHmI6eK-bH0cIYWDyuJThxYwbZcoqt9peHxkBCaz1M0mLD8waPOyW4RVV98OIlnCm-k0AWQxV1gRUJ7bBSYHt4/s400/IMG_2687.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">See the resemblance? </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fhtUkM3dzuJcjx54OXqeiges0ZZKniYFQvQ6tGow3UqnDmQwkCRuZR9t0ekU0SaJbLC8ac9K3ZkZPc36ZJg5aWBsDE78K5rNLSVYCXQUNucAclyOKS_8XZe1xYtdtZ5PIrTPBaaOXKQ/s1600/chocolate-chip-cookie-pie_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fhtUkM3dzuJcjx54OXqeiges0ZZKniYFQvQ6tGow3UqnDmQwkCRuZR9t0ekU0SaJbLC8ac9K3ZkZPc36ZJg5aWBsDE78K5rNLSVYCXQUNucAclyOKS_8XZe1xYtdtZ5PIrTPBaaOXKQ/s400/chocolate-chip-cookie-pie_thumb.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/">source</a></td></tr>
</tbody></table><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Of course, her picture looks a million times better but oh well :P</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Anyway, the cookie pie was <b>really</b> good. It honestly tasted just like a cookie and even though the texture is not that of a cookie I loved it. My parents may have been a bit weird-ed out at first, but they liked it (and finished off the leftovers the next night)</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">I'm actually embarrassed to say that I had my 1/6 of the pie piece (pictured above) and then, throughout the night, proceeded to eat another 1/4 of the pie! </div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><br />
</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">Needless to say, I thoroughly enjoyed it!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2sTpps51N3yonBXabGf6yaHb6JVtjVEhW72S3puSbNstQckcUA9ncHICuZKra_qwzyEEEIH7LICKE4LC4GYl7HOjey5CIaVMTUhGMgoqc4-5_0zorfuBUkLyuWWyKccAQy_WvGuantM/s1600/IMG_2689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2sTpps51N3yonBXabGf6yaHb6JVtjVEhW72S3puSbNstQckcUA9ncHICuZKra_qwzyEEEIH7LICKE4LC4GYl7HOjey5CIaVMTUhGMgoqc4-5_0zorfuBUkLyuWWyKccAQy_WvGuantM/s400/IMG_2689.JPG" width="400" /></a></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;">I can't wait try her <a href="http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/">bean blondies</a> now!</div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"> </div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-51217785195060603562011-06-24T17:31:00.000-05:002011-06-24T17:35:55.042-05:00Whole Wheat Vegan Lemon Poppy Seed MuffinsI'm glad that everyone seems to love lemon as much as I do! My <a href="http://notthenormalteenagefare.blogspot.com/2011/06/what-i-ate-wednesday-and-new-lemon.html">What I Ate Wednesday post</a> highlighted only two of my favorite lemon recipes (lemon poppy seed pancakes and lemon bars!) but I have a <b>new</b> one to share!<br />
<br />
I've been looking around for a good, healthy lemon poppy seed muffin recipe but have been having no luck. They're either butter and sugar laden or they may be quite healthy but look like hockey pucks. It wasn't until I was browsing through Katie's recipes on <a href="http://chocolatecoveredkatie.com/">Chocolate Covered Katie</a> that I saw a very convincing one.<br />
<br />
Vegan, low fat, whole wheat, packed with lemon, AND they look absolutely amazing! One other plus is that I could bake them using my free mini muffin pan I got at the <a href="http://notthenormalteenagefare.blogspot.com/2011/06/iacp-conference-and-recipe-for-garlic.html">culinary expo</a> since the recipe <i>was</i> for mini muffins. :D<br />
<br />
<a href="http://chocolatecoveredkatie.com/2011/04/07/mini-muffins-are-so-cute/">These lemon poppy seed muffins</a> did NOT disappoint. Need proof? I made a second batch the very next day!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVAGwrnCdPIGpAoS-ElMBznCUndca1yUxvst1K-lduLgnXsovBWCZJKRd3_V1a-GjTwof76Oiqx0jSQ2tBwnc7ej92lU_hcS9rX6zHuNDH5i0mE-gODRmEMqQQGK7rhllATwFrO6oQRw/s1600/IMG_2615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVAGwrnCdPIGpAoS-ElMBznCUndca1yUxvst1K-lduLgnXsovBWCZJKRd3_V1a-GjTwof76Oiqx0jSQ2tBwnc7ej92lU_hcS9rX6zHuNDH5i0mE-gODRmEMqQQGK7rhllATwFrO6oQRw/s400/IMG_2615.JPG" width="400" /></a></div>My mini muffin pan must have been <i>extra</i> mini because I had enough batter to make 12 mini muffins (filled to the very top) <i>and</i> a normal sized muffin!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_J19qa7Vr5GqDr-xTOgXz0KLLFNVtKZEGfrqgKCLoWe3R6ML_9EWFPnqxD5Dl3l5AYBosuxz051TBwm7o-4p29btyCfGf1WEfWlL6e4-LKEI02BzPQ75QArC9UxkiZlGBc8-FHq9984/s1600/IMG_2617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_J19qa7Vr5GqDr-xTOgXz0KLLFNVtKZEGfrqgKCLoWe3R6ML_9EWFPnqxD5Dl3l5AYBosuxz051TBwm7o-4p29btyCfGf1WEfWlL6e4-LKEI02BzPQ75QArC9UxkiZlGBc8-FHq9984/s400/IMG_2617.JPG" width="400" /></a></div>I'm definitely <b>not</b> complaining. :P<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOOwe3hb_M2MpFbh4-scLAoO8szktP1ZkONe553C6p-jMfl6n7GoepXp_ke99boBZyd2Avp3M8NFEtciaMXs9kzW-IyoATpue5swLa8arZq4diED33w7FNaYec1DfeJrMjDW1KOKOgwQ/s1600/IMG_2624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOOwe3hb_M2MpFbh4-scLAoO8szktP1ZkONe553C6p-jMfl6n7GoepXp_ke99boBZyd2Avp3M8NFEtciaMXs9kzW-IyoATpue5swLa8arZq4diED33w7FNaYec1DfeJrMjDW1KOKOgwQ/s400/IMG_2624.JPG" width="400" /></a></div>Seriously, one bite and I was in heaven!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pwqzxyTFD6Isrt2ZC70qqXugG2Pft2mOZOQIUnwS1Dae7ssddbftTzcjefLNykqwvwHLy1yzAtd0MfvP8-QGO8RFji8xs3cutEayjhEwIWw1rUasvw3bi2k4wb8WGVz4mag22bOm_dk/s1600/IMG_2628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pwqzxyTFD6Isrt2ZC70qqXugG2Pft2mOZOQIUnwS1Dae7ssddbftTzcjefLNykqwvwHLy1yzAtd0MfvP8-QGO8RFji8xs3cutEayjhEwIWw1rUasvw3bi2k4wb8WGVz4mag22bOm_dk/s400/IMG_2628.JPG" width="400" /></a></div>These muffins have a wonderful cupcake-like texture. Its really hard to explain! It felt almost sinful to be eating these for breakfast :D<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAwAm66Yk9SQSDmsBcQcFgE4f6OQ8yDnToOt-W-F70PwBEojsG_z9g0HA4L0C-xg1NWrojGjY-3cgHsSvr5dZfY6-paOf7W1OS3lmh_cEI2lqIn0xD2xEXY3b0EGLnpU0YpWLnxGsSYk/s1600/IMG_2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAwAm66Yk9SQSDmsBcQcFgE4f6OQ8yDnToOt-W-F70PwBEojsG_z9g0HA4L0C-xg1NWrojGjY-3cgHsSvr5dZfY6-paOf7W1OS3lmh_cEI2lqIn0xD2xEXY3b0EGLnpU0YpWLnxGsSYk/s400/IMG_2630.JPG" width="400" /></a></div>They have a good amount of sweetness. The amount of sugar <i>could</i> be dropped by a tablespoon or two if you are used to not so sweet baked goods, but I found them pretty much perfect for my sweetness palate (and I don't like things too sweet).<br />
<br />
I loved them so much that (after eating 5 already) I made another batch; but this time in normal-sized muffin tins. They sure were cute as minis but I'd rather be able to chomp on a big ol' muffin in the morning. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAV7rR6jw4naSwWDF50e39pTn0fHVyGaR4gCFWONl1dtfV4y2WOrB_HdY7QlSYmaVmLU12AoW5VUfzMq4Xe3KMaZr7qzPOI_m336q_fjaL-d7mtwHss2LhkCfJjiReztzZBFvTb18Ka4/s1600/IMG_2651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAV7rR6jw4naSwWDF50e39pTn0fHVyGaR4gCFWONl1dtfV4y2WOrB_HdY7QlSYmaVmLU12AoW5VUfzMq4Xe3KMaZr7qzPOI_m336q_fjaL-d7mtwHss2LhkCfJjiReztzZBFvTb18Ka4/s400/IMG_2651.JPG" width="400" /></a></div>I kept everything the same except for this batch I changed the amount of poppy seeds from two tablespoons to one tablespoon because there seemed to be <b>a lot</b> of poppy seeds when I first made them. This amount was much better, but it could probably be reduced even more. I'd say maybe 2 teaspoons instead of 2 tablespoons. Just my preference!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI5I8RXKjweteQfx9vbOirAW0fjz0EzedV_i8zv_JEa1pgvQ64QAdtSN-ToohA1kD9-5Qt_Pk_-8sSnXroANwuA6Zuf_UXcCfE8rd8m1bL3Rw0RUxhbpQ3gedrEscvVI0kaT6ywh2crk/s1600/IMG_2652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI5I8RXKjweteQfx9vbOirAW0fjz0EzedV_i8zv_JEa1pgvQ64QAdtSN-ToohA1kD9-5Qt_Pk_-8sSnXroANwuA6Zuf_UXcCfE8rd8m1bL3Rw0RUxhbpQ3gedrEscvVI0kaT6ywh2crk/s400/IMG_2652.JPG" width="400" /></a></div>You get <b>double lemon action</b> with the addition of both lemon juice <i>and</i> lemon zest (and I scored a huge 2 pound bag of organic lemons for $3 the other day so expect a LOT more lemon recipes!). The maple syrup is subtle but I like that because I don't exactly want a strong maple flavor in my lemon poppy seed muffins :P<br />
<br />
I couldn't wait to dig in.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ARQx0VY5F0LtEwtFt29fFAl2JnJTylr2JVftJO3KSXrmGpx8fQQUjHIyA2zjeGeSzMPyiYtQkPhaXS_Qa8uLbRnEEMzr28gcOHcwYR-MUclcXgDVvJ9R4PrzEWPHusuipyfCx05hUiY/s1600/IMG_2654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ARQx0VY5F0LtEwtFt29fFAl2JnJTylr2JVftJO3KSXrmGpx8fQQUjHIyA2zjeGeSzMPyiYtQkPhaXS_Qa8uLbRnEEMzr28gcOHcwYR-MUclcXgDVvJ9R4PrzEWPHusuipyfCx05hUiY/s400/IMG_2654.JPG" width="400" /></a></div>Peeled...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0Ku8zvna3Ux0kiNXPApU3K420rKkmjcmhVG4KqkzfYLOAoQRn0OABY6mu3gJi6xBPd0DYObwTqB5g3AwQvEL064kFB677ksgJZKF-X-4Uts6zrCzRVrKVoEPrfQcSqkWPeBtFe3yTUE/s1600/IMG_2655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0Ku8zvna3Ux0kiNXPApU3K420rKkmjcmhVG4KqkzfYLOAoQRn0OABY6mu3gJi6xBPd0DYObwTqB5g3AwQvEL064kFB677ksgJZKF-X-4Uts6zrCzRVrKVoEPrfQcSqkWPeBtFe3yTUE/s400/IMG_2655.JPG" width="400" /></a></div>Anddd CHOMP.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AJ4iLetBrUroUuAtISJ2TjhTSYJ_wHBLhtN6FW8W5DF2yyE3CmSmN2vl5V1V2Gz3IzhpaivedSgNFtTRwNmoPQpcqdBgojJQwtz8juaojYZIozYJSY-tFiG3NFixF7MUj31pFHEpN6Y/s1600/IMG_2656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AJ4iLetBrUroUuAtISJ2TjhTSYJ_wHBLhtN6FW8W5DF2yyE3CmSmN2vl5V1V2Gz3IzhpaivedSgNFtTRwNmoPQpcqdBgojJQwtz8juaojYZIozYJSY-tFiG3NFixF7MUj31pFHEpN6Y/s400/IMG_2656.JPG" width="400" /></a></div>Ahhhhmazing folks, amazing. There's just something about that texture... I can't put my finger on it! It reminds me so much of muffins from a bakery but oh so much healthier. Put a lemon cream cheese frosting on there and it could be a cupcake!<br />
<br />
<b>Lemon Poppy Seed Muffins (or Mini Muffins!)</b><br />
Slightly adapted from <a href="http://www.blogger.com/goog_1853147431">Chocolate Covered Katie</a><b><a href="http://chocolatecoveredkatie.com/2011/04/07/mini-muffins-are-so-cute/"> </a></b><br />
Makes 6<br />
1 T poppy seeds<br />
1 tsp grated lemon zest<br />
2 T lemon juice<br />
1/4 c non-dairy milk<br />
1 c whole wheat pastry flour<br />
1/2 tsp baking soda<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
3 T maple syrup<br />
1/4 c vegan butter, applesauce, oil, or a combo <b>(I used 2 T Brummel & Brown** & 2 T apple sauce)</b><br />
2 T sugar<br />
1/2 tsp powdered ginger - optional (I didn't use this but feel free to if you'd like!)<br />
<b> **not vegan</b><br />
<br />
Preheat oven to 355 degrees. Mix dry ingredients. In a separate bowl, mix liquid ingredients (and poppy seeds), then combine and stir until just mixed. Don’t overmix.<br />
<br />
Divide evenly between 6 muffins cups or 12 mini muffins cups that have either been sprayed with oil or have paper liners.<br />
<br />
Bake for about 17 minutes (for normal muffins) or 10-12 minutes (for mini muffins), or until a toothpick comes out clean. <br />
***<br />
I have to say Katie, you are a genius! Thanks so much for sharing this recipe!<br />
<br />
I decided to calculate the nutritional information according to the ingredients I used and came up with this:<br />
Each muffin (when you make 6) is <b>142 calories, 2.8 grams of fat, 11 grams of sugar, 3 grams of fiber, and 2.3 grams of protein</b>. Not too shabby!!<br />
<br />
The same day I made these cupcakes..err I mean muffins, I also made another batch of <a href="http://bakingbites.com/2008/04/low-fat-lemon-curd/">my favorite lemon curd</a> from <a href="http://bakingbites.com/">Baking Bites</a>. If you're a lemon lover, this is a <b>must-have</b> (at all times) in the fridge. No fat (besides the egg yolk) and super zesty! I use 3 tablespoons of sugar instead of 5 and its perfect. Slightly sweet but also sour! I use it in my Greek yogurt to make my own lemon flavored Greek yogurt that's way cheaper than buying those little lemon Chobani's (and you can control the sweetness).<br />
<br />
I was considering spreading a little bit of lemon curd onto my lemon muffins but didn't. Lemon overload? Maybe...<br />
<br />
<b>What's your favorite lemon recipe??</b> I would love to add a couple more lemon recipes to my collection!Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com2tag:blogger.com,1999:blog-7706897725253445121.post-63657550242191680212011-06-23T21:08:00.000-05:002011-06-23T21:08:47.964-05:00Whole Wheat Apple Walnut Flax Bread w/ Browned Butter<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal">Many of you may know of Monet from <a href="http://anecdotesandapples.weebly.com/">Anecdotes and Apple Cores</a>. Her writing is absolutely beautiful and she bakes some of the most amazing things. Her words are absolutely poetic and if you aren’t reading her blog already, you should!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A few months ago, Monet went through a huge tragic loss which involved the lives of her sister and her nephew.<span style="mso-spacerun: yes;"> </span>Not only that, but she had still not recovered from another loss in the family that happened only a few months prior. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"></div><div class="MsoNormal">Many of her readers came together with the help of <a href="http://thatskinnychickcanbake.blogspot.com/">Lizzy</a> and <a href="http://kateiscooking.blogspot.com/">Kate</a> to make a compilation book of our favorite comforting recipes to lift her spirits a little bit. Monet asked us all to share the recipes we contributed today so I will be linking back to my absolute favorite vegetarian chili and corn bread recipe.</div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Though it’s not exactly chili weather, it’s something to bookmark for a rainy day! (Literally)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtBthFYtlDmpGEi_LE_sxVIBXLOzLuf_FTw10KH8KCnhc7i4YIhoo5Ffc3hGEg6p2eFoZFqVSfIA1L5bBppeVrjyUlPkIXyECU6furOwus7aJtC1-8uKHRe0ic1Hvz-k_kihd_Hozl3w/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtBthFYtlDmpGEi_LE_sxVIBXLOzLuf_FTw10KH8KCnhc7i4YIhoo5Ffc3hGEg6p2eFoZFqVSfIA1L5bBppeVrjyUlPkIXyECU6furOwus7aJtC1-8uKHRe0ic1Hvz-k_kihd_Hozl3w/s400/IMG_0137.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bL7YHnBNnRM54LxwukiCHAFAdMARiGTyC1Is4snXT5g8jOMPASl-VaxhFw3Vd8ZJvdg23Er-i8FlxasIHWO7ZVb2mXYIxwAz14_-HPc-VrDU4dhCtUZyTWhtG5h4bdgANMzxywodG_8/s1600/IMG_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bL7YHnBNnRM54LxwukiCHAFAdMARiGTyC1Is4snXT5g8jOMPASl-VaxhFw3Vd8ZJvdg23Er-i8FlxasIHWO7ZVb2mXYIxwAz14_-HPc-VrDU4dhCtUZyTWhtG5h4bdgANMzxywodG_8/s400/IMG_0138.JPG" width="400" /></a></div><div class="MsoNormal"> Vegetarian chili <b>packed</b> with veggies and a cakey sweet corn bread that compliments it perfectly! <a href="http://notthenormalteenagefare.blogspot.com/2011/01/chili-and-chilly.html">Check it out.</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">And since <a href="http://notthenormalteenagefare.blogspot.com/2011/06/single-serving-cookie-recipe-zucchini.html">I <i>said</i></a> I was going to post the recipe soon for the <b>apple walnut flax bread</b> <a href="http://notthenormalteenagefare.blogspot.com/2011/06/single-serving-cookie-recipe-zucchini.html">I had on last WIAW's post </a>, I decided <b>now</b> was the perfect time. Not only do I want to post about this bread because it's <u>delicious</u> but also because <b>I know Monet would love this one</b>. Its right up her alley!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE1u-mv2CC4KerlD7TywJXhrJ86btVyw4ZI1zHYpKwEZMgJj3s_UjvyC3OT3KOx2puwETI_ed0SajfU-QJfOBZOzkM3Lvl3WQRi0i97ZXtf353QPzTK9PnF4I6ukdCkX8TeJzF4adhrA/s1600/IMG_2409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE1u-mv2CC4KerlD7TywJXhrJ86btVyw4ZI1zHYpKwEZMgJj3s_UjvyC3OT3KOx2puwETI_ed0SajfU-QJfOBZOzkM3Lvl3WQRi0i97ZXtf353QPzTK9PnF4I6ukdCkX8TeJzF4adhrA/s400/IMG_2409.JPG" width="400" /></a></div><div class="MsoNormal">I found the recipe via Food Gawker. Don't you just love that site? I'm just a bit obsessed :P</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Whole Wheat Apple, Walnut, and Flax Seed Bread</b></div><div class="MsoNormal">adapted from <a href="http://www.examiner.com/dessert-restaurants-in-minneapolis/moist-and-sweet-apple-flax-bread">Kim Klietz</a></div><div class="MsoNormal">3/4 c. white whole wheat flour</div><div class="MsoNormal">3/4c. whole wheat pastry flour (or just 1 1/2 cup total flour of your choice)<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1 pinch fresh ground nutmeg<br />
1/2 c. dark brown sugar<br />
1/4 c. plus 2 Tbsp apple sauce<br />
2 Tbsp unsalted butter<br />
1 egg, plus 1 egg yolk<br />
1/2 tsp vanilla<br />
1 1/2 c. diced apple<br />
1/2 c. walnuts, coarsely chopped and toasted<br />
1 Tbsp whole flax seeds<br />
raw sugar for topping</div><div class="MsoNormal"><br />
</div>Preheat oven to 325º and grease a loaf pan.<br />
<br />
In a small sauce pan, heat the butter over medium heat until it is amber colored. Set aside to cool. <br />
<br />
In medium bowl, combine flours, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk to combine thoroughly, set aside.<br />
<br />
In bowl of stand mixer, combine applesauce, cooled butter and sugar and beat to combine thoroughly. Add egg and yolk and beat to combine thoroughly. Beat in vanilla. Turn mixer to low and add flour mixture, a little at a time, beating until just combined. Stir in apples, walnuts and flax seed.<br />
<br />
Scrape batter into prepared loaf pan (batter will be quite thick) and spread evenly. Sprinkle top with raw sugar.<br />
<br />
Place loaf pan into oven and bake until toothpick inserted into center comes out clean, about 40-50 minutes. Let cool before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoDFAVAiphvDURnBWLIT3Hf1rZfKTa_wZ-czBshoyVmRPs5v7sKSO5Hiw7o-jdzStInUhrmQvy0kON4s18VX43ma6asNK8qiAe_ygOtvFcNA8qtfcYPFSbHHWhwkSd607DcJ7gJsSPD4/s1600/IMG_2412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoDFAVAiphvDURnBWLIT3Hf1rZfKTa_wZ-czBshoyVmRPs5v7sKSO5Hiw7o-jdzStInUhrmQvy0kON4s18VX43ma6asNK8qiAe_ygOtvFcNA8qtfcYPFSbHHWhwkSd607DcJ7gJsSPD4/s400/IMG_2412.JPG" width="400" /></a></div><b>Just a little note:</b> The original recipe says to bake it at 325 but I think I might try it at 350 next time because the loaf didn't rise a whole bunch (which could have been from other factors). It still rose <i>pretty well</i> and I like it's slightly dense texture!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUQOPgP-ypiAb3FeFBYg_beGFCSjJSd946Rrp51Z_-_Hk8GLP6wC_-OV3dpTGfFolCcdxnBXCAesRiKxzTFZzCUQTSOoweeydXFQiE9FxOvaisGIRaCmr5-jcn6I3j8hTWzIAvjVuyZI/s1600/IMG_2418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUQOPgP-ypiAb3FeFBYg_beGFCSjJSd946Rrp51Z_-_Hk8GLP6wC_-OV3dpTGfFolCcdxnBXCAesRiKxzTFZzCUQTSOoweeydXFQiE9FxOvaisGIRaCmr5-jcn6I3j8hTWzIAvjVuyZI/s400/IMG_2418.JPG" width="400" /></a></div>I browned the butter (not in the original recipe) and it worked <b>so</b> nicely with all the other flavors! Apples and walnuts are just <b>begging</b> to be paired with browned butter :D And you really don't need a lot of butter (only two tablespoons for the whole loaf!) to get that wonderfully nutty flavor; that's the amazing part.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wWg1wROsmJMnD31pxzT5afuDdG7lvzvK7UmUTwR1gKvgDHYdDKKnRHns6HEbNAujcpzdTIvr93I3jevo93y3JGsG64fb0HpmK9R9kSXOgq42qO7qE1kv8L_U_YnJUK99t0H95ddOhBw/s1600/IMG_2417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wWg1wROsmJMnD31pxzT5afuDdG7lvzvK7UmUTwR1gKvgDHYdDKKnRHns6HEbNAujcpzdTIvr93I3jevo93y3JGsG64fb0HpmK9R9kSXOgq42qO7qE1kv8L_U_YnJUK99t0H95ddOhBw/s400/IMG_2417.JPG" width="400" /></a></div>The turbinado sugar on top is a must!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKl2vL29u6wF-9oB15DAs1zUvjma7k_nRqciKKHqnhLojQ0byayp2SpcR9g1zeSm-LNgiJwkCZ7D-xub93qHjp0gBi02Uih1plzsH04NfcDD5r_B04dbEhHs9sswmvjZ5_JRefSuF53Es/s1600/IMG_2416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKl2vL29u6wF-9oB15DAs1zUvjma7k_nRqciKKHqnhLojQ0byayp2SpcR9g1zeSm-LNgiJwkCZ7D-xub93qHjp0gBi02Uih1plzsH04NfcDD5r_B04dbEhHs9sswmvjZ5_JRefSuF53Es/s400/IMG_2416.JPG" width="400" /></a></div>This bread made the house smell amazing for hours and disappeared way too fast! Its super nutty (w/ the browned butter, walnuts, and flax) and packed full of apple bits. The flax seeds don't really play a <i>huge</i> roll in this bread, despite it being <b>in the title</b>, so feel free to add more. I'd probably do <i>at least</i> double the amount next time! Its perfectly sweet (I halved the sugar from the original recipe) and the sprinkle of sugar on top gives it a lovely crust.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZQvTJaeotavemAKMCDs1VDWQ7_Pk8gyLorMFDv4SyKhSw1c-pgnzYuxiFIG-QNcZxm7ctxPXlaZCFN3XyKunqlmhWxGCgJ6q0GqAwj5CFOjjYdlTPjH6b7YeCtZqqrU4nEmGnitqH2A/s1600/IMG_2419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZQvTJaeotavemAKMCDs1VDWQ7_Pk8gyLorMFDv4SyKhSw1c-pgnzYuxiFIG-QNcZxm7ctxPXlaZCFN3XyKunqlmhWxGCgJ6q0GqAwj5CFOjjYdlTPjH6b7YeCtZqqrU4nEmGnitqH2A/s400/IMG_2419.JPG" width="400" /></a></div>Obviously amazing eaten straight up but even better with a <i>smear</i> of peanut butter on top (really, <b>just a smear</b>, because you don't want the PB to over power the amazing flavors going on here!)<br />
<br />
Thank you, Lizzy ( from <a href="http://thatskinnychickcanbake.blogspot.com/">That Skinny Chick Can Bake</a>) and Kate (<a href="http://kateiscooking.blogspot.com/">Kate's Kitchen</a>) for putting together all of our recipes and compiling them into a cook book! It was a wonderful idea for an absolutely wonderful (and strong) person (:<br />
<div class="MsoNormal"></div><div class="MsoNormal"></div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-22982422156303422402011-06-22T23:08:00.000-05:002011-06-22T23:08:51.192-05:00What I Ate Wednesday! (And a New Lemon Poppy Seed Pancake Recipe!)Hey everyone! I'd like to share with you guys another <a href="http://www.peasandcrayons.com/p/wiaw.html">What I Ate Wednesday</a>! I ended up having a lot of wonderful recipes to share so I'm glad I took pictures of it all :)<br />
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<center><a href="http://www.peasandcrayons.com/"><img border="0" src="http://i48.photobucket.com/albums/f210/klutzycutie16/WIAWbutton.jpg" /></a></center><br />
I started off the day with some lemon poppy seed pancakes with blueberries. Lemon and blueberries are my ABSOLUTE FAVORITE combination so this is always a winner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzHLniYeBqwZdNI5_VcUTBiDQqfnBQz1iFD5dNkMBQBcmpzulps_PY7ij30C-FRItccTdAsKL4obJpYDqDn-eNyQkCWhESEtV8hdQlhsWdBkN8LGIqCr3o__CQJAHmPUzE3PS8AG2_Ok/s1600/IMG_2327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzHLniYeBqwZdNI5_VcUTBiDQqfnBQz1iFD5dNkMBQBcmpzulps_PY7ij30C-FRItccTdAsKL4obJpYDqDn-eNyQkCWhESEtV8hdQlhsWdBkN8LGIqCr3o__CQJAHmPUzE3PS8AG2_Ok/s400/IMG_2327.JPG" width="400" /></a></div>I actually make these pancakes a lot. I first made and shared about them <a href="http://notthenormalteenagefare.blogspot.com/2011/02/in-breakfast-rut.html">in this post</a> but each time I change a few ingredients up a bit and have finally come upon the perfect recipe! I just did a couple minor changes this time but OHMYGOD these pancakes were the most delicious, moist, and <b>fluffiest</b> yet!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6vJBMXLJf0eVZk2R-g0-kNHr-1APGhaRr3mf9jXaX5Nq0YTcIwSO8nuCW5W5rNeY6KEeifhlZXtTANyNaZf34WweK8EVz2x73qa4Zuxi47s0owLWWPhm7iK03F-CAqXcTwhdNi5Ab68/s1600/IMG_2333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6vJBMXLJf0eVZk2R-g0-kNHr-1APGhaRr3mf9jXaX5Nq0YTcIwSO8nuCW5W5rNeY6KEeifhlZXtTANyNaZf34WweK8EVz2x73qa4Zuxi47s0owLWWPhm7iK03F-CAqXcTwhdNi5Ab68/s400/IMG_2333.JPG" width="400" /></a></div>These pancakes are honestly better than any chocolate chip pancake. And that means a lot because I devour <b>anything</b> that has chocolate in it. I would choose these ones <b>hands down</b>. And yes, I have the recipe memorized :P<br />
<br />
<b>Whole Wheat Lemon Poppy seed Pancakes</b><br />
Makes 8 pancakes <b><br />
</b><br />
3/4 cup almond milk<br />
1 heaping tablespoon vinegar<br />
1 heaping tablespoon fresh lemon juice<br />
2 tablespoons honey<br />
1 teaspoon lemon zest<br />
1 1/4 teaspoon poppy seeds<br />
1/4 teaspoon almond extract<br />
1 cup whole wheat pastry flour (4.5 ounces)<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
<br />
Directions:<br />
Add the vinegar and lemon juice to the almond milk and give it a good stir. Let the milk mixture sit for a few minutes (it will start to curdle).<br />
Combine all of the dry ingredients in one bowl and all the wet ingredients in another. Combine.<br />
Spoon onto a hot greased griddle using a 1/4 cup measure, flip when nicely browned on one side. Transfer to a cooling rack while you finish the rest (they don't get soggy this way!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdE-Rkro4-0KgVM5ZWsFGLTAlexzXEa0TMfnVr2flxS1bXUNsjh5Iz9CUd-PSHwlY8KQBuUDgzRRAvUmf8_grEMFR-gCMyKvRM-5VkzknEI-2zHxWUG05tiqqscWbrDlR49rilg7lhnw/s1600/IMG_2328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdE-Rkro4-0KgVM5ZWsFGLTAlexzXEa0TMfnVr2flxS1bXUNsjh5Iz9CUd-PSHwlY8KQBuUDgzRRAvUmf8_grEMFR-gCMyKvRM-5VkzknEI-2zHxWUG05tiqqscWbrDlR49rilg7lhnw/s400/IMG_2328.JPG" width="400" /></a></div>These pancakes are best with a large handful of blueberries (or any other berry), a huge dollop of Greek yogurt, and a little drizzle of pure maple syrup.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidD2-HhpDDSq70XwJtJnmKga-szkwPow6sezlxZaj3Kv_wmjZMafovOoF8Pgr-99eLVTU-J71kBtv9YuQHJbFrhRYCchi64Ybra7tb8gmbFNaNuHFVC1mqT8sRWvwLh-4-_eJ44cfuW3k/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidD2-HhpDDSq70XwJtJnmKga-szkwPow6sezlxZaj3Kv_wmjZMafovOoF8Pgr-99eLVTU-J71kBtv9YuQHJbFrhRYCchi64Ybra7tb8gmbFNaNuHFVC1mqT8sRWvwLh-4-_eJ44cfuW3k/s400/IMG_2337.JPG" width="400" /></a></div>Pancakes that are light and fresh! Perfect way to start they day (:<br />
<br />
After sitting around and running a bunch of errands it was time for lunch! I had leftovers; don't you love leftovers? I didn't take a picture, but I have pictures from dinner when I first made it!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugBfdYU1MHn84RwdT9369Ik0HEUbHts9Uwt7b-WcCZrGrA-TaSnQDfjecxcQzxP6DEljhnXlOTIAR5JBN_zXKDmICF51rLiOK_7kc_TRFQUHBUihdhRRww1zJP4RaQiZpkukGcfhWjmE/s1600/IMG_2575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugBfdYU1MHn84RwdT9369Ik0HEUbHts9Uwt7b-WcCZrGrA-TaSnQDfjecxcQzxP6DEljhnXlOTIAR5JBN_zXKDmICF51rLiOK_7kc_TRFQUHBUihdhRRww1zJP4RaQiZpkukGcfhWjmE/s400/IMG_2575.JPG" width="400" /></a></div>That would be <a href="http://www.browneyedbaker.com/">Brown Eyed Baker</a>'s <a href="http://www.browneyedbaker.com/2011/05/18/soba-noodle-stir-fry-spicy-almond-butter-sauce/">soba noodle stir fry</a>. Minus the soba.<br />
<br />
I've actually made it <b>twice</b> in the past couple days. Its a delicious stir fry that has broccoli, cabbage, bell pepper, scallions, ginger, and a bunch of other goodies all wrapped up in the most amazing <b>almond butter</b> <b>sauce</b>! The first time I made it I added chicken:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQRCVr31p3bX8VWK6mByG6jeAZT3g_rqbemeTe0GXjFcwaY0Uv_b8sm1iKDjq19WsxH5ZHD1m4-1drzdCU2TL8C8jXFs1rUnnsl4kNQyp9JUoNfKN61fUUbjqoKXV_sZ-bCe2b2s3ZD4/s1600/IMG_2421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQRCVr31p3bX8VWK6mByG6jeAZT3g_rqbemeTe0GXjFcwaY0Uv_b8sm1iKDjq19WsxH5ZHD1m4-1drzdCU2TL8C8jXFs1rUnnsl4kNQyp9JUoNfKN61fUUbjqoKXV_sZ-bCe2b2s3ZD4/s400/IMG_2421.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuXVQ1P8h7QGJgUsKqq2cpL79hyTSNW2wpl1iRYRt3G83H_J8rh-12CJEs02DZSmn7u9IO0yJcSO_u7DMxzWha1tw9HevUve7sVkC4HnR_lzuYRIUigPbnrKFbcGKE_hfKQOczTBURtk/s1600/IMG_2424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuXVQ1P8h7QGJgUsKqq2cpL79hyTSNW2wpl1iRYRt3G83H_J8rh-12CJEs02DZSmn7u9IO0yJcSO_u7DMxzWha1tw9HevUve7sVkC4HnR_lzuYRIUigPbnrKFbcGKE_hfKQOczTBURtk/s400/IMG_2424.JPG" width="400" /></a></div>And the second time I added tofu!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9r9blo-z5fqJNicf_xsMi0zTJoKOnfX3rqeRm_RGAtHfmIMblELs9AHaXTmW-X2bGl-rdspzQfp-Tb55Bd5_oi_dqfHCoxKiPkRY3KKV8XVIKrtz9TVPcSoOLydwU_k1RN0COxEmN8I/s1600/IMG_2577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9r9blo-z5fqJNicf_xsMi0zTJoKOnfX3rqeRm_RGAtHfmIMblELs9AHaXTmW-X2bGl-rdspzQfp-Tb55Bd5_oi_dqfHCoxKiPkRY3KKV8XVIKrtz9TVPcSoOLydwU_k1RN0COxEmN8I/s400/IMG_2577.JPG" width="400" /></a></div>This is a great vegetarian dish; it's <b>so</b> satisfying! I didn't really make any changes to the recipe besides using whole wheat linguini instead of soba noodles (and adding chicken/tofu to make it more of a "meal"). The first time I made it with peanuts and the second time I made it with almonds but I kind of liked the peanuts better! Either way, they need to be decreased from the original recipe. Half a cup was just a bit too much the first time I made it; so the second time I used 1/4 cup of nuts and it was perfect.<br />
<br />
And by "perfect" I really DO mean perfect! The almond butter sauce is to die for! Restaurant quality :D<br />
<br />
For dessert I had another one of my <a href="http://notthenormalteenagefare.blogspot.com/2011/06/single-serving-cookie-recipe-zucchini.html">zucchini brownies</a>. I made a small test batch the other day because I wanted to try out a couple of changes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm362N6a4CMA9kZ17DQ5D3LhLw2CJp6jYJjSkuhoTOGM7ErfXX250sbA9XQt_0lRLjzhbeHHvY-Tsx8fWYsQAAz5Z2Ai0TucB7ma_nV9y6GGXyMy_3vMRYzjLkYIgAnc0Dt4wyE5MfX4E/s1600/IMG_2592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm362N6a4CMA9kZ17DQ5D3LhLw2CJp6jYJjSkuhoTOGM7ErfXX250sbA9XQt_0lRLjzhbeHHvY-Tsx8fWYsQAAz5Z2Ai0TucB7ma_nV9y6GGXyMy_3vMRYzjLkYIgAnc0Dt4wyE5MfX4E/s400/IMG_2592.JPG" width="400" /></a></div>This was the last brownie of that batch )':<br />
I'm going to just repost the recipe here since, between this batch and my first batch, I've made quite a few changes and it would just be easier to repost the recipe instead of listing them all! I made a half batch both times but I'll post the full recipe on here.<br />
<br />
<b>Zucchini Brownies</b><br />
adapted from <a href="http://www.twopeasandtheirpod.com/chocolate-chip-zucchini-brownies/comment-page-2/#comments">Two Peas and Their Pod</a><br />
Makes 16 thick brownies<br />
<div class="ingredient">1 heaping cup granulated sugar<br />
1/4 cup canola oil<br />
1/4 cup unsweetened applesauce<br />
1 cup all purpose flour<br />
1 cup whole wheat pastry flour<br />
2 teaspoons instant coffee<br />
1/4 cup natural cocoa (not dutch processed)<br />
2 cups shredded zucchini<br />
2 teaspoons vanilla extract<br />
1 teaspoon salt<br />
1 1/2 teaspoons baking soda<br />
1 cup bittersweet chocolate chips<br />
cocoa nibs (optional)<br />
<br />
Directions:<br />
</div>1. Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan with cooking spray, set aside.<div class="instructions"> 2. In a stand mixer, combine sugar, canola oil, applesauce, and both flours, combine until mixture resembles wet sand. While mixing, on low, add cocoa, coffee powder, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.<br />
3. Pour brownie batter into prepared pan and sprinkle with a handful of cocoa nibs. Bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.<br />
4. Cool on a wire rack. Cut brownies into squares and serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZVgCXnB3jffSFAMqBrzKpdaogRKux9uoYyV1hLhgMUC9idLsGS39AULkFgQEfSKBXYb-kvgfCRIVXZFyuXFDOZvzYOz3iWmIeavex9ksdmdfIIp49O_uo1TgqIwlkHGOOdTGlXb6EBk/s1600/IMG_2595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZVgCXnB3jffSFAMqBrzKpdaogRKux9uoYyV1hLhgMUC9idLsGS39AULkFgQEfSKBXYb-kvgfCRIVXZFyuXFDOZvzYOz3iWmIeavex9ksdmdfIIp49O_uo1TgqIwlkHGOOdTGlXb6EBk/s400/IMG_2595.JPG" width="400" /></a></div> Remember how I said I loved the cocoa nibs on top <a href="http://notthenormalteenagefare.blogspot.com/2011/06/single-serving-cookie-recipe-zucchini.html">last time I made them</a>? Well this time I put them <i>on top </i>of<i> </i>the batter <i>before</i> baking. I love that bitter crunch!<br />
<br />
I also used natural cocoa instead of dark and liked how they turned out much better. Just adds a different level of flavor. Unfortunately I over-baked them (or rather, baked them properly but I wanted them <b>under baked</b>!) so they weren't as fudgy as I wanted. I'm going to try them one more time and take the pan out early; I <i>know</i> they will perfect then! They really do taste just like "brownie mix" brownies.<br />
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Soon enough, dinner came around. I was lazy tonight, and since it was just the two us I decided to heat up an <a href="http://www.amys.com/products/product-detail/pizzas/000104">Amy's frozen pizza</a> that I bought on sale at Sprouts a few weeks ago. In regards to "healthy" frozen pizzas I have only tried Kashi ones, so I was excited to try out a new brand!<br />
I chose the "<a href="http://www.amys.com/products/product-detail/pizzas/000104">Pesto</a>" flavor because the picture on the box looked delectable. However, when I took it out of the box it looked rather sad and small.<br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTdcJ4t9ngmVwGvEzpnBrO3DoUyz8UVw2mFlhHpGcApzVcL2yvPAvFZ5UP50iZkslGx5xFQ-IyTE1XV6fhrGnhQuApEan9Q9YXO1Uq-spmUnU2zgDRHAT2mgLp_qfdKadUF4T3-0Jg0o/s1600/IMG_2584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTdcJ4t9ngmVwGvEzpnBrO3DoUyz8UVw2mFlhHpGcApzVcL2yvPAvFZ5UP50iZkslGx5xFQ-IyTE1XV6fhrGnhQuApEan9Q9YXO1Uq-spmUnU2zgDRHAT2mgLp_qfdKadUF4T3-0Jg0o/s400/IMG_2584.JPG" width="400" /></a></div>See what I mean by "small"?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG7JWEAHZRSkJ_8y13I7BMdM1nSvJ-CNCwurnDQs8Gr4Fp9clyRN7ZYI3c33uu4iVpdIovi7qUXewQFbXab2npdEga0sH91-DEyrFUqR63YrdTtjgmO7UkRNNW9JWHfsu1XrkHSsvGv4/s1600/IMG_2585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG7JWEAHZRSkJ_8y13I7BMdM1nSvJ-CNCwurnDQs8Gr4Fp9clyRN7ZYI3c33uu4iVpdIovi7qUXewQFbXab2npdEga0sH91-DEyrFUqR63YrdTtjgmO7UkRNNW9JWHfsu1XrkHSsvGv4/s400/IMG_2585.JPG" width="400" /></a></div>I popped it into the oven and roasted some broccoli along with it to have on the side. Boy was I surprised when I peered into the oven to see this! What a transformation; it <i>actually</i> looks like the picture on the box! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5a3kgro-qbv1tSFMbgririIJgvEo0n3Xs3dIvgslyz3tyBdezsYYF27ec4_WBu7x86JDGpwknT0KhldLEyQaYm7QyC922pN7BAX9LZUezh1hQX1F8aPqP5_8HfEpNbEKGHvmEPVglrk/s1600/IMG_2587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5a3kgro-qbv1tSFMbgririIJgvEo0n3Xs3dIvgslyz3tyBdezsYYF27ec4_WBu7x86JDGpwknT0KhldLEyQaYm7QyC922pN7BAX9LZUezh1hQX1F8aPqP5_8HfEpNbEKGHvmEPVglrk/s400/IMG_2587.JPG" width="400" /></a></div>This could honestly pass as a homemade pizza. In fact, it kind of looks a lot like <a href="http://notthenormalteenagefare.blogspot.com/2011/06/fathers-day-margherita-pizza-and-my-new.html">the margherita pizza I made</a> a couple of days ago!<br />
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The taste? Wow this pizza tasted better then any of the Kashi pizzas I've ever had. The crust was perfect. Crispy and chewy. The toppings tasted SO fresh. Those tomatoes tasted like they were <i>just</i> cut and bursting with juicy goodness. Amy's, you beat Kashi hands down.<br />
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After dinner I was in a baking mood (okay, when am I <i>not</i> in a baking mood?) so I decided to tackle a lemon bar recipe I've been eyeing for a while over at <a href="http://smittenkitchen.com/2008/01/lemon-bars/">Smitten Kitchen</a>. I figured since I was already on a lemon kick today with those pancakes I might as well keep the ball rolling!<br />
A couple changes I made:<br />
-halved the recipe and used my Brownie Perfect pan<br />
-used whole wheat pastry flour in the crust <br />
-used 1/3 cup AP flour in the filling instead of 1/2 cup<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIB8mObWk4Daa_QjEvV9_SPdk4KmuTdhFz7mJFH8UnymP2GJwC4QjULVEsuLLx6ZEM43-6-h9ZQZ3dLeZV9wvEW_-a_0L4tqX9f8RAOXqh3Yf5WAkT6kKgQjg-RbG6EplFNsjbXuT_cs/s1600/IMG_2500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIB8mObWk4Daa_QjEvV9_SPdk4KmuTdhFz7mJFH8UnymP2GJwC4QjULVEsuLLx6ZEM43-6-h9ZQZ3dLeZV9wvEW_-a_0L4tqX9f8RAOXqh3Yf5WAkT6kKgQjg-RbG6EplFNsjbXuT_cs/s400/IMG_2500.JPG" width="400" /></a></div>Since I used the brownie perfect pan <i>and</i> halved the recipe, I think I may have over-baked them because the filling was a bit dry and not as "gooey" as I would have liked. Other than that little flaw these things are the bomb! If you love lemon like I do you'll FLIP over these!<br />
And I got 18 perfect little squares (:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9M9CqYfJVoXb-TcxIyN02hauH_1nA55InV7uhs4hVZ_-9zq2zYsmYIFlUSedKawFxQUjtDW1GcZRokFA4lT1XOlW_Ae_Pg0_Amg2T1hJamVRikMlb3DV4CGeGlHXqBMIAb9xzX__7iY/s1600/IMG_2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9M9CqYfJVoXb-TcxIyN02hauH_1nA55InV7uhs4hVZ_-9zq2zYsmYIFlUSedKawFxQUjtDW1GcZRokFA4lT1XOlW_Ae_Pg0_Amg2T1hJamVRikMlb3DV4CGeGlHXqBMIAb9xzX__7iY/s400/IMG_2499.JPG" width="400" /></a></div>I've eaten way too many of these <b>already</b>! Ahhh stop me! But really, don't because I WANT that lemon bar.<br />
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<b>Do you like lemon or sour things?</b> I'm a <b>sucker</b> for anything sour or pickled! I love to eat lemon wedges plain, pith and all!Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-39807087067771612762011-06-20T23:36:00.000-05:002011-06-20T23:36:49.381-05:00Father's Day, Margherita Pizza, and My New Favorite (Healthier) Carrot Cake Recipe!Remember <a href="http://notthenormalteenagefare.blogspot.com/2011/06/recipes-for-low-fat-ice-cream-ginger.html">when I mentioned</a> I made pizza dough in preparation for dinner that night? In case you were wondering, I used my <a href="http://notthenormalteenagefare.blogspot.com/2011/03/new-whole-wheat-pizza-dough-recipe.html">current favorite 100% whole wheat pizza dough recipe</a>. The reason for the overnight sit in the fridge is because the dough needs that time to let the flavors meld and such. I've <b>always</b> given it that overnight time and it has never failed!<br />
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This time, I made a margherita style pizza since we had leftover basil, tomatoes, and fresh mozzarella from my mom's feast. Sometimes the simplest of flavors create the most magical pizza...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThJqQK3gNq_G1maElXVLGo8-rstpyElZlKe5HctbezI_y2MRLJgHHIh2FRpezwFdb8FvMjum9mqpWsS0o4XUk9-XKplQrsOw0OvSbwfr-coJvihNPFlR9Q5v6A4sZW7EtViYjhEAXEbs/s1600/IMG_2531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThJqQK3gNq_G1maElXVLGo8-rstpyElZlKe5HctbezI_y2MRLJgHHIh2FRpezwFdb8FvMjum9mqpWsS0o4XUk9-XKplQrsOw0OvSbwfr-coJvihNPFlR9Q5v6A4sZW7EtViYjhEAXEbs/s400/IMG_2531.JPG" width="400" /></a></div>I rolled my dough out a little thinner than usual to get that true "neapolitan" type of feel. I added homemade pesto (mixed with minced garlic) to the crust and then added a layer of fresh mozzarella, a layer of tomato slices from the farmer's market, and then topped it off with freshly grated Parmesan cheese, freshly ground pepper, and kosher salt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJZFHVODnijMvpI_8bftvh1nT21Rki1IKVZPGlKiT9BxBT3wj6-S6brxqbDvSN7TUGnZPXrw2xaxKyjsm2MJrxNeCxqrAgEgjt1UDZbfQ6ZdQGbDSrtRS0JDNbdfbvERCNbcWi75xOFc/s1600/IMG_2532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJZFHVODnijMvpI_8bftvh1nT21Rki1IKVZPGlKiT9BxBT3wj6-S6brxqbDvSN7TUGnZPXrw2xaxKyjsm2MJrxNeCxqrAgEgjt1UDZbfQ6ZdQGbDSrtRS0JDNbdfbvERCNbcWi75xOFc/s400/IMG_2532.JPG" width="400" /></a></div>Into the blistering hot (475 degree) oven it went, straight onto the pizza stone, for 10 minutes. Fresh out of the oven I added a garnish of fresh basil. Mouth watering yet?<br />
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Paired with a nice fruit and walnut salad this meal was border-lining on <b>perfect</b>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu-jCMVkrvTYKPuc0pdmkoCqUh6S2x60K-8NcO97dLuG0JyvueWdGFuVqJXfaASp4z2ux0PZKdYtfUMQEGvdFnRXdco2B5MIXZS9NsDQB2pAgB35pywiqRyq1tGiaQad38wSM1QpmcVM/s1600/IMG_2534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu-jCMVkrvTYKPuc0pdmkoCqUh6S2x60K-8NcO97dLuG0JyvueWdGFuVqJXfaASp4z2ux0PZKdYtfUMQEGvdFnRXdco2B5MIXZS9NsDQB2pAgB35pywiqRyq1tGiaQad38wSM1QpmcVM/s400/IMG_2534.JPG" width="400" /></a></div>My favorite homemade pizza to date.<br />
At dinner I said, "I sure do make a <i>mean</i> homemade pizza." and my mom replied "oh yes, and this is your <i>meanest</i>."<br />
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Okay, so I don't mean to toot my own horn but...well I do. <b>This was GOOD</b>. :D<br />
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Just a note when adding the fresh mozzarella: I used 5 ounces for this huge pizza. When you cut the mozzarella into slices that 5 ounces seems like a <i>very</i> small amount. Your pizza will look very bare and you'll think it needs much more cheese but it <b>doesn't</b>. The slices melt all over the pizza and give it a perfect layer of cheese. Not greasy and thick, not too thin you can barely taste it, but <i>just right</i>. Trust me.<br />
***<br />
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Father's day was much more relaxing in relation to meal prep compared to my <a href="http://notthenormalteenagefare.blogspot.com/2011/06/recipes-for-low-fat-ice-cream-ginger.html">mom's birthday meal</a>. My dad really wanted to try out making pulled pork with this new smoking rig he had created so all I was in charge of was the sides and of course, the dessert.<br />
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I decided to go with coleslaw so we could add some to our pulled pork sandwiches and also have some on the side. I happened to have more than half of a purple cabbage leftover from something else so the idea ended up being perfect. I looked around for a vinegar based slaw and found <a href="http://www.outdoor-cooking.com/vinegar-coleslaw.html">this recipe</a>. I basically halved everything except for the carrots, bell pepper, mustard seed, and celery seed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpuMDpLrs3Fw4YWCECqhjB7qnSdU_gTrNBnQkHDXSCNDrF2FAJD9lg6HKJTFwZiILVMsTb2YtKQjGuwfbJ2TSG2ZnQNJoG-vkYBF3jKq6R9u8aiMh2jEqEmoZhKgTn_PKHS7qxIih_Ho/s1600/IMG_2539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpuMDpLrs3Fw4YWCECqhjB7qnSdU_gTrNBnQkHDXSCNDrF2FAJD9lg6HKJTFwZiILVMsTb2YtKQjGuwfbJ2TSG2ZnQNJoG-vkYBF3jKq6R9u8aiMh2jEqEmoZhKgTn_PKHS7qxIih_Ho/s400/IMG_2539.JPG" width="400" /></a></div>I made it in the morning so it could sit in the fridge all day to mingle.<br />
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The only other thing I had to prepare was the dessert! And since I didn't get the chance to make a cake for my mom's birthday I took advantage of the situation and made a cake for father's day!<br />
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I know <a href="http://notthenormalteenagefare.blogspot.com/2011/05/bun-run-5k.html">my dad loves carrot cake</a>, and I have been eying a couple recipes for one (and I <b>love</b> it, too), so I knew it would be perfect. I have about 4 bookmarked, but I decided to go with <a href="http://www.myrecipes.com/recipe/layered-carrot-cake-50400000111526/">this one</a>. It was really a shot in the dark since it only had one review and I could barely find anything else on it on the internet from other people that tried it but I was hopeful it would be a good one. (There are really GOOD carrot cakes, but can there ever <i><b>really</b></i> be a <b>bad</b> carrot cake? Impossible.)<br />
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More on the carrot cake later because we had a barbeque to feast on!<br />
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I got out all the fixins. Store bought whole wheat Oroweat hamburger buns-<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPnYwCbeT30ghEkVcLcI635dvSLDTzcgYM9TGmtOF8yTngvp0EUMH-CT-Vc5XiVVE8OMdlGOHmBQw2voyJpES4jW_jCWCc2MvptfrsHZlDpDcpV5m6L5cxtHYczSk_BjmFtbeVrwgTzc/s1600/IMG_2535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPnYwCbeT30ghEkVcLcI635dvSLDTzcgYM9TGmtOF8yTngvp0EUMH-CT-Vc5XiVVE8OMdlGOHmBQw2voyJpES4jW_jCWCc2MvptfrsHZlDpDcpV5m6L5cxtHYczSk_BjmFtbeVrwgTzc/s400/IMG_2535.JPG" width="400" /></a></div>These are my favorite. Pretty short <a href="http://www.oroweat.com/Products/Description.aspx?sSKU=7313000075c#">ingredient list</a>, 100% whole wheat, and bunerific in every way.<br />
I got my slaw out of the fridge. It was <b>crazy</b> purple!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhICtBlMOAAWZVonKZZozIGvFSZYlYGQhn8a69LpWyj5QK8_4od_BZ_HcMkoGjExj_Ni9GJVaZBEkq1k2PZGV5dQBIgkOkspIl3npm9myzbYEOaa94G9gIWbl5hBIOA2TKrEIbsJ2fAs/s1600/IMG_2536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhICtBlMOAAWZVonKZZozIGvFSZYlYGQhn8a69LpWyj5QK8_4od_BZ_HcMkoGjExj_Ni9GJVaZBEkq1k2PZGV5dQBIgkOkspIl3npm9myzbYEOaa94G9gIWbl5hBIOA2TKrEIbsJ2fAs/s400/IMG_2536.JPG" width="400" /></a></div>And some bread and butter pickles, too. That kind is my fave. I'm usually not a fan of sweet condiments but I <b>love</b> bread and butter pickles!<br />
Here's the pulled pork in all its glory:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQ6m7mumQGnn6QtSXzm1OplaMGK-UjAGFyDvodAmmzvOhCxdWOEJYKpaZLbAymgPgFvuZp3aGJgysUPnF3sPl4IuiHvgZpHbvYZIJMDSTGubfOJVB4hfdMh48y7Z0-m_hLIuSdFx7eFk/s1600/IMG_2540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQ6m7mumQGnn6QtSXzm1OplaMGK-UjAGFyDvodAmmzvOhCxdWOEJYKpaZLbAymgPgFvuZp3aGJgysUPnF3sPl4IuiHvgZpHbvYZIJMDSTGubfOJVB4hfdMh48y7Z0-m_hLIuSdFx7eFk/s400/IMG_2540.JPG" width="400" /></a></div>And it was time to make out sandwiches!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhDy1KiUbJ9i4lhp4wUsuRTwukMzlPbC392RD5t4PfWfl_FxslACbI1JECLpTxYrO5o0MZiF4tMQSSZ07rRcj-RgK7mrTYpNUIAeXX6VtZIHM8AHXBomREWHpk7nQXXvrgNbYLt9v3YM/s1600/IMG_2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhDy1KiUbJ9i4lhp4wUsuRTwukMzlPbC392RD5t4PfWfl_FxslACbI1JECLpTxYrO5o0MZiF4tMQSSZ07rRcj-RgK7mrTYpNUIAeXX6VtZIHM8AHXBomREWHpk7nQXXvrgNbYLt9v3YM/s400/IMG_2541.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuk2R5xKGU71RlNRvbmrAIJfL8Ns6ANGsWeAX-arqXPnEDi5tOMC83XoUqJAqKsODHpti7MrChqJMJ5vK_GRX6i8POBcN8XSqsiJwdRrXnvqZi6U3ah52a9iR-0qW2QYVkpPt43TxSvuc/s1600/IMG_2542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuk2R5xKGU71RlNRvbmrAIJfL8Ns6ANGsWeAX-arqXPnEDi5tOMC83XoUqJAqKsODHpti7MrChqJMJ5vK_GRX6i8POBcN8XSqsiJwdRrXnvqZi6U3ah52a9iR-0qW2QYVkpPt43TxSvuc/s400/IMG_2542.JPG" width="400" /></a></div>Bar-b-que at its finest.<br />
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The slaw was..interesting. I think the <b>3/4 cup</b> of vinegar may have been a <i>teensy-weensy</i> bit too much (okay, WAY TOO MUCH) because this stuff definitely had some tang. After dinner I drained all the vinegar off of the remaining slaw and added a bit more sugar and it tasted much better. In fact, I'm a little addicted to it. You know why? It tastes remarkably like <b>bread and butter pickles</b> but in slaw form. YUM!<br />
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So, if you're looking for normal slaw, don't try this recipe. If you're looking for bread and butter slaw then <a href="http://www.outdoor-cooking.com/vinegar-coleslaw.html">this slaw</a> is for you! (but remember to do the alterations I did that I mentioned earlier)<br />
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I put the slaw on my salmon burger (from Costco <3) with a little mustard and laughing cow cheese for lunch today and it was like heaven between two buns! I swear!<br />
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Soon enough it was carrot cake time and I was more than excited to test it out! I ended up cutting the recipe in half because it was only going to be me and my dad here for a couple of days and I had other desserts to bake!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6ldq9vQ3NZqBq1dzsFIWAebzgA-oZUisCmzzo-CD0vFKfSIn-OSMsVzPAFKB4XEL07xZVzvge3iZARN-IPC5IRw4KG9s_07jRV79MwcJKI0qt2hHIBEjWGgQb1PMzYK7EZet_9zBtcE/s1600/IMG_2544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6ldq9vQ3NZqBq1dzsFIWAebzgA-oZUisCmzzo-CD0vFKfSIn-OSMsVzPAFKB4XEL07xZVzvge3iZARN-IPC5IRw4KG9s_07jRV79MwcJKI0qt2hHIBEjWGgQb1PMzYK7EZet_9zBtcE/s400/IMG_2544.JPG" width="300" /></a></div>Beaming with excitement, I'm sure.<br />
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Let me talk a bit about this carrot cake. It's not one packed with a bunch of crazy things; this one is simple. Instead of going crazy with shredded coconut, nuts, raisins and what have you this one is just PACKED with shredded carrot, as it should be.<br />
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How packed? The full recipe has 3 cups. Ohhh mama.<br />
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Of course, I didn't leave the recipe as it was and changed up a couple things. I wanted a coconut flavor so added some coconut extract and used coconut oil. I also wanted a bit more spice so I added a little all spice to the party. Luckily, this was already a "lightened" recipe, so I didn't have to make any changes to make it lower fat. I did, however decrease the sugar in both the cake and frosting and use half whole wheat flour. Because, you know, I'm like that.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qywRHurc1o1BCDkA4DXwJ9Ol-5GCYizkywnhDR5xaVJ2qJdTwoxGPeYD6Rr2nA84btdia0e5QvHSAU31hGh1bQk8lzop4-XFkjioPdcFkUPcqedXgOnpKs5nkXeApd7OcVo8RcpbAS8/s1600/IMG_2546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qywRHurc1o1BCDkA4DXwJ9Ol-5GCYizkywnhDR5xaVJ2qJdTwoxGPeYD6Rr2nA84btdia0e5QvHSAU31hGh1bQk8lzop4-XFkjioPdcFkUPcqedXgOnpKs5nkXeApd7OcVo8RcpbAS8/s400/IMG_2546.JPG" width="400" /></a></div>I set the cake in the fridge for about an hour only to let the icing set up. It developed a nice outer "crust" which is exactly what I wanted!<br />
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<b>Lighter Carrot Cake</b><br />
Adapted from <a href="http://www.myrecipes.com/recipe/layered-carrot-cake-50400000111526/">My Recipes</a><span itemprop="amount"> </span><br />
<b><span itemprop="amount">For the cake:</span></b><br />
<span itemprop="amount">1/2 cup</span> <span itemprop="name"> all-purpose flour</span> <span itemprop="preparation"> </span> <br />
1/2 cup whole wheat pastry flour<br />
<span itemprop="amount">1/4 cup</span> <span itemprop="name"> granulated sugar</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1 teaspoons</span> <span itemprop="name"> baking soda</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> ground cinnamon</span> <span itemprop="preparation"> </span> <br />
1/4 teaspoon all spice<br />
<span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> salt</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1/2 of a</span><span itemprop="name"> (8-oz.) can crushed pineapple in juice, drained</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">2 tablespoons coconut oil</span><br />
<span itemprop="amount">1 </span><span itemprop="name">large egg</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1 </span><span itemprop="name">egg white</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1/2 tablespoon</span> <span itemprop="name"> vanilla extract</span> <span itemprop="preparation"> </span><br />
<span itemprop="preparation"></span><span itemprop="name">1/2 teaspoon coconut extract </span><br />
<span itemprop="amount">1 1/2 cups</span> <span itemprop="name"> grated carrots</span><br />
<span itemprop="name">Toasted pecans or walnuts for garnish </span><br />
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</span><br />
<span itemprop="name"> </span><b><span itemprop="name">For the frosting:</span></b><br />
<span itemprop="amount">2 ounces 1/3 less fat cream cheese</span><br />
<span itemprop="amount">1 tablespoon Brummel and Brown</span> <span itemprop="name"> butter spread (or alternative)</span><br />
<span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> vanilla extract</span> <span itemprop="preparation"> </span> <span itemprop="amount"> </span><br />
<span itemprop="amount">1 cup</span> <span itemprop="name"> powdered sugar</span><br />
<span itemprop="name"> </span><br />
Prepare Batter:<br />
1. Preheat oven to 350°. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 5 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into an 8-inch round cake pan coated with cooking spray.<br />
2. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from the pan to a wire rack; cool completely (about 1 hour).<br />
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Prepare Frosting:<br />
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not over beat.) Frost cake with frosting. Garnish with nuts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jBHTipXkZWHaZLSQfjUC38MWVIZnSvjEodlrIBeo2Q8O6Kdwyr_JaMO7gODmeBovI7ae064mFVl5mJwv7Wxhbiy46UYLLc2jpIaotSGJ-P5MXlucwuc1QvxBrvySxmlOuzVwvIfyQSs/s1600/IMG_2547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jBHTipXkZWHaZLSQfjUC38MWVIZnSvjEodlrIBeo2Q8O6Kdwyr_JaMO7gODmeBovI7ae064mFVl5mJwv7Wxhbiy46UYLLc2jpIaotSGJ-P5MXlucwuc1QvxBrvySxmlOuzVwvIfyQSs/s320/IMG_2547.JPG" width="320" /></a></div><span itemprop="name"> I added the nuts because I still wanted them to <i>be there</i> but just not <i>in</i> the cake. This helped the cake stay very light! Since there wasn't a whole lotta <i>stuff</i> weighing it down, it had a fabulous consistency. It was perfectly moist, but not so moist and dense that you feel like your eating a muffin (which is an experience with carrot cake I have had too often) </span><br />
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<span itemprop="name">The cake had the perfect balance of coconut flavor that played very well with the frosting and pecans. We cut it into 6 slices, so there's only a teaspoon of oil per serving! This cake beats any carrot cake I've ever made <b>out of the water</b>. It's honestly THE best! I can't wait to make the full sized version soon!</span><br />
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<span itemprop="name">And even though I decreased the sugar in the frosting, the frosting was pretty sweet but I liked it that way because it worked <i>really</i> well with the cake. Honestly I could go on and on about how good this cake was!</span><br />
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<span itemprop="name">On another note, I could also go on and on about how great <b>my dad</b> is, too. He's the guy that's always there to fix everything, always there when I need a favor, always there when I get lost, and always there for our weekly trips to Costco. He's the sweetest, most caring, patient, giving, selfless person I know. Love you dad; happy father's day!</span><br />
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<span itemprop="name"><3 Carlyn</span><br />
<span itemprop="name"> </span>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-44508692952626918922011-06-20T20:48:00.000-05:002011-06-20T20:48:06.651-05:00Semi-Homemade Whole Wheat Bagel ChipsI made bagel chips.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3BhuhN5mMg7DO9wOTWh13kstgj9hB4qJNYSFUp3UmJYR6vNwpWW30X_O6UMgoqJXnJbnlDgko5GuDNbSA9307VFuDIbd4v-zeDwt55ut_8PUK0IaPMPqFGv5WSgFA611KUr9_qP3isU/s1600/IMG_2567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3BhuhN5mMg7DO9wOTWh13kstgj9hB4qJNYSFUp3UmJYR6vNwpWW30X_O6UMgoqJXnJbnlDgko5GuDNbSA9307VFuDIbd4v-zeDwt55ut_8PUK0IaPMPqFGv5WSgFA611KUr9_qP3isU/s400/IMG_2567.JPG" width="400" /></a></div>Not just <i>any</i> bagel chips, but <b>whole wheat</b> bagel chips.<br />
<br />
Oh, and they have special cat-seducing powers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZXuNkn_NzCiGAb3Y0kxOaiewXttmLX4KCjhvdn9-wOCUarE7r4xZ5vGJNsKFdhKN9_3cK3zKcEDbcNAUiPVy9TC1qM1wW3jIBtNjrljLfXKJm6r0hbrvsxu0nB9KZsapZB2kZbpCxUg/s1600/IMG_2554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZXuNkn_NzCiGAb3Y0kxOaiewXttmLX4KCjhvdn9-wOCUarE7r4xZ5vGJNsKFdhKN9_3cK3zKcEDbcNAUiPVy9TC1qM1wW3jIBtNjrljLfXKJm6r0hbrvsxu0nB9KZsapZB2kZbpCxUg/s400/IMG_2554.JPG" width="400" /></a></div>Jade got closer and closer...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjj_aFmwmfwvzhGDbuyJlZW8YCEtABPjbTf71fpWmTxTJ-EEqwGNuDziuTDzqFRDc5P06qPbye5s_XVXOp9qEMHghP9pm5EruVAEYgJ5NiRAv3WrvZBipWz7-cnXgFATvhDZx814sHLN0/s1600/IMG_2556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjj_aFmwmfwvzhGDbuyJlZW8YCEtABPjbTf71fpWmTxTJ-EEqwGNuDziuTDzqFRDc5P06qPbye5s_XVXOp9qEMHghP9pm5EruVAEYgJ5NiRAv3WrvZBipWz7-cnXgFATvhDZx814sHLN0/s400/IMG_2556.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCbJ1V2Urz9F8du63zk2XMyloFpkLF2z1RxtFj5RaLp8Rnm0TPcSFCeKNF5wFQKNHZYAC7Sc9YYk22AUoVSn92PohOtB-bZ8OIJEzxbo-HmTk4BOBw-Jur6rOvLUKBcvwnzYuVsWOWgk/s1600/IMG_2565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCbJ1V2Urz9F8du63zk2XMyloFpkLF2z1RxtFj5RaLp8Rnm0TPcSFCeKNF5wFQKNHZYAC7Sc9YYk22AUoVSn92PohOtB-bZ8OIJEzxbo-HmTk4BOBw-Jur6rOvLUKBcvwnzYuVsWOWgk/s400/IMG_2565.JPG" width="400" /></a></div>Psh, like I didn't notice!<br />
<br />
He tried to be nonchalant,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lJdxo3YUGOkp2N9NO20QoesV9kU8NMi3u_eZdtUkLJhOvAJAt-r2wb4XpzW9B8aMnMH4Zy2No4Z39LL9cOZFZB8UwTgP6eYehqWf8n-RWamSwrejmpw8sTgNIyGVgEjfC7yparSjOxA/s1600/IMG_2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lJdxo3YUGOkp2N9NO20QoesV9kU8NMi3u_eZdtUkLJhOvAJAt-r2wb4XpzW9B8aMnMH4Zy2No4Z39LL9cOZFZB8UwTgP6eYehqWf8n-RWamSwrejmpw8sTgNIyGVgEjfC7yparSjOxA/s400/IMG_2557.JPG" width="400" /></a></div>But soon gave up on <i>that</i> idea and went with the frank approach. <br />
His stares did not sway me into giving him one, however.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnVuJ42qAQKxQ4HJSmGvLM2LCWLK8E3uWecvKfri7ouj96LJJhe0MNge9JBJxGJPq_wIDhliW2rkLMRmU3MqfCA6aJNN2N1vVX8u40IEOgTp9CwOB_jGCwIPwyWL1wobn1lIy9GaFsu8/s1600/IMG_2559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnVuJ42qAQKxQ4HJSmGvLM2LCWLK8E3uWecvKfri7ouj96LJJhe0MNge9JBJxGJPq_wIDhliW2rkLMRmU3MqfCA6aJNN2N1vVX8u40IEOgTp9CwOB_jGCwIPwyWL1wobn1lIy9GaFsu8/s400/IMG_2559.JPG" width="400" /></a></div>His attempts were futile.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2V4y5ExiAHLZZmoQDue1pTQuU0s7hqbdqx1jIDiY1ueyYIKXmlkbqnBbDqwVBWzhNdcaKaGwN_KCxdXezDb978uHnRlhSgUy6RZYJ-eZzJMZWoSDkCCuC-U-vr3AeQeH5qrwlJ9NTvI/s1600/IMG_2560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2V4y5ExiAHLZZmoQDue1pTQuU0s7hqbdqx1jIDiY1ueyYIKXmlkbqnBbDqwVBWzhNdcaKaGwN_KCxdXezDb978uHnRlhSgUy6RZYJ-eZzJMZWoSDkCCuC-U-vr3AeQeH5qrwlJ9NTvI/s400/IMG_2560.JPG" width="400" /></a></div>Because I caught him every time (:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7i3YyDv6mecppjZzqSdWtbbwHh-gTebyENOhbCqNQuwMJ-J0SdQWRuLesvlW-3FX6zEndcHidMb6hZQ0vV45jsl6AYw_XkP3pJS8SIgVdN0KxVGeuLsERW6cFC1YOvUqrVP44GHQA7c/s1600/IMG_2562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7i3YyDv6mecppjZzqSdWtbbwHh-gTebyENOhbCqNQuwMJ-J0SdQWRuLesvlW-3FX6zEndcHidMb6hZQ0vV45jsl6AYw_XkP3pJS8SIgVdN0KxVGeuLsERW6cFC1YOvUqrVP44GHQA7c/s400/IMG_2562.JPG" width="341" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nooooo!</td></tr>
</tbody></table>Not even his "cute face" got to me.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdRLgOsPOB3aULav0KjufZPTOdRjxRm1KEVrISFTSobUm7v-8Q0wbd-x0gVaWktxWfzazQp0_Aa4yGeY7VyjjlkI-NVzfOg7iD1wP1ISlpM_lCDT_qlMc4aI34ZTL4FjeoOVqmy9ybgQ/s1600/IMG_2568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdRLgOsPOB3aULav0KjufZPTOdRjxRm1KEVrISFTSobUm7v-8Q0wbd-x0gVaWktxWfzazQp0_Aa4yGeY7VyjjlkI-NVzfOg7iD1wP1ISlpM_lCDT_qlMc4aI34ZTL4FjeoOVqmy9ybgQ/s400/IMG_2568.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Pleaseee?"</td></tr>
</tbody></table>Yeah, I'm one <b>tough cookie</b>.<br />
<br />
<b>How to make whole wheat bagel chips:</b><br />
1) Buy mini whole wheat bagels (I like <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=748&prdID=120528">Pepperidge Farm</a>)<br />
2) slice each pre-sliced half of each bagel in half horizontally (so that would be 4 slices total)<br />
3)Place on baking sheet, spritz with 100% olive oil spray (or cooking spray if you don't have that) and then season with whatever you want, I did a blend of garlic, salt, and pepper.<br />
4)Flip them all over and repeat.<br />
5) Bake for 20 minutes at 325 or until very toasted. Flip halfway through.<br />
<br />
BAM. You just got bagel-chipped.<br />
<br />
My favorite way of eating would be with salsa. Oh yeahh.<br />
<b>Step one:</b> pour salsa on chip. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuDIPvKS-9MpKU-qW08ohC0HZ0aR_iXNb00LnJaPUY9t98j2pP8jeDKTp4IRIKNM3b3SzFuage-yKZkz_Pj5OXRgsrXSuM6zbWaP0xZdpLsfIs1VUmeZ30XUuyxmrF5emiAF4EBuCygs/s1600/IMG_2569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuDIPvKS-9MpKU-qW08ohC0HZ0aR_iXNb00LnJaPUY9t98j2pP8jeDKTp4IRIKNM3b3SzFuage-yKZkz_Pj5OXRgsrXSuM6zbWaP0xZdpLsfIs1VUmeZ30XUuyxmrF5emiAF4EBuCygs/s400/IMG_2569.JPG" width="400" /></a></div><b>Step two:</b> Take a bite. Savor. Rub it in the cat's face.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdEyPYTjbm0owrb52ZtxuLrKUUdh19K7-bUhqZf5w3mo3nvdsisz2WA4di2FSoX8q-QZ3QKLgVib_A-gJ1mhde6pcLO9eExDPYvF7L9xzSfx_Cv-B_b8Q0H27aRJ-KTgPGclZYHwi58c/s1600/IMG_2570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdEyPYTjbm0owrb52ZtxuLrKUUdh19K7-bUhqZf5w3mo3nvdsisz2WA4di2FSoX8q-QZ3QKLgVib_A-gJ1mhde6pcLO9eExDPYvF7L9xzSfx_Cv-B_b8Q0H27aRJ-KTgPGclZYHwi58c/s400/IMG_2570.JPG" width="400" /></a></div>Rub it in some more<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNHXbjm0SBI9QFlrI5NmFdW7QKagnrZP7u-QuAHOmJRtpAZKyLYNxfgI5ZvAY_0hvI7fngSUtLkt6KVL3IYPZZtE4up4UrDBydFnMWXdaK8sWxc60w6XbqHULDgNyy2Iui01rqF5U7Og/s1600/IMG_2571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNHXbjm0SBI9QFlrI5NmFdW7QKagnrZP7u-QuAHOmJRtpAZKyLYNxfgI5ZvAY_0hvI7fngSUtLkt6KVL3IYPZZtE4up4UrDBydFnMWXdaK8sWxc60w6XbqHULDgNyy2Iui01rqF5U7Og/s400/IMG_2571.JPG" width="400" /></a></div>Repeat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuDIPvKS-9MpKU-qW08ohC0HZ0aR_iXNb00LnJaPUY9t98j2pP8jeDKTp4IRIKNM3b3SzFuage-yKZkz_Pj5OXRgsrXSuM6zbWaP0xZdpLsfIs1VUmeZ30XUuyxmrF5emiAF4EBuCygs/s1600/IMG_2569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuDIPvKS-9MpKU-qW08ohC0HZ0aR_iXNb00LnJaPUY9t98j2pP8jeDKTp4IRIKNM3b3SzFuage-yKZkz_Pj5OXRgsrXSuM6zbWaP0xZdpLsfIs1VUmeZ30XUuyxmrF5emiAF4EBuCygs/s400/IMG_2569.JPG" width="400" /></a></div>Any questions?Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-39574102707130453132011-06-18T21:12:00.000-05:002011-06-18T21:12:58.501-05:00Recipes for Low Fat Ice Cream, Ginger Peach Pie, Whole Grain Bread, and More!I'm glad you all liked my <a href="http://notthenormalteenagefare.blogspot.com/2011/06/single-serving-cookie-recipe-zucchini.html">"What I Ate Wednesday" post</a>! I really hope a few of you will try out my "sorta single lady" cookie recipe. They're super tasty and so quick to put together when you just desperately <i>need</i> a cookie :P<br />
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As you all know, tomorrow is a fun day because it is <b>Father's day</b> but actually, <i>yesterday</i> was my <b>mom's birthday</b> so we're having TWO celebrations this weekend! <br />
<br />
I was up all day yesterday and was completely exhausted by the end. I made pancakes, make two loaves of bread, made a pie, made ice cream, went grocery shopping, went to the gym, made dinner, and then made some pizza dough for <i>tonight</i>'s<i> </i>dinner! Okay, so the pancakes were for me, but the rest of the stuff I made was all in preparation for my mom's birthday dinner. <br />
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My dad got some beautiful halibut at Central Market that I marinated in salt, pepper, dried basil, dried parsley, fresh garlic, lemon juice and olive oil. On the side, I made a caprese salad (using tomatoes we got from the farmers market!), green beans (also farmers market), and homemade bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKd3jkK2UQM0RPXfWMUjCY9v_tyzvdqP-dfaKngkYBsg6MAcpQ0Glp2ci-5kzUKOLcDjs2nEBR4L9s92hv04xWhVMG_2e30WcALYCnrrW2GckVyEsUlJBdOLaxmDlpf2PWdI3xsJZ3Aw/s1600/IMG_2504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKd3jkK2UQM0RPXfWMUjCY9v_tyzvdqP-dfaKngkYBsg6MAcpQ0Glp2ci-5kzUKOLcDjs2nEBR4L9s92hv04xWhVMG_2e30WcALYCnrrW2GckVyEsUlJBdOLaxmDlpf2PWdI3xsJZ3Aw/s400/IMG_2504.JPG" width="400" /></a></div>This green bean dish is one of my specialties :P Everyone loves it because it includes bacon, I don't blame them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ctjyfbAY6r8vW6iZyn17bXWJFX47HDe8LTBiGYOfPMoupB_T4P4uvX9NwanbHRws7n0vqegpjUE4cBs4ZNGeRuyTzEEFFmLjmcPD310mbkyKCP-gLmo98UPNEA-JkEmMXz0fUwjczRk/s1600/IMG_2507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ctjyfbAY6r8vW6iZyn17bXWJFX47HDe8LTBiGYOfPMoupB_T4P4uvX9NwanbHRws7n0vqegpjUE4cBs4ZNGeRuyTzEEFFmLjmcPD310mbkyKCP-gLmo98UPNEA-JkEmMXz0fUwjczRk/s400/IMG_2507.JPG" width="400" /></a></div>This time I used turkey bacon and it turned out <b>just</b> as delicious. I first cooked up a few slices of turkey bacon and then sauteed onion and garlic in the leftover fat (usually with normal bacon I would drain most of it off, but turkey bacon left just the right amount!). After a couple minutes I add lightly steamed green beans and a sprinkle of kosher salt and pepper. Once the beans are at the desired doneness I just crumble the cooked bacon in there and serve it up! Crowd-pleaser, for sure :D<br />
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My mom requested a caprese salad; it's one of her favorites and I've never actually made one before!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCvn3_tojj_q5GZYgfCl7lyGTH1ryX5FPKldoP9N4MqEvcvoW0e2lh4gCwxNOZMThfRNitTRJ0Xa4PvtQTlEHn-tamAGjeLIEglPPQs2vu1WUuOriqkZYvwVl0_4tM6FOGBITYSl3KNQ/s1600/IMG_2509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCvn3_tojj_q5GZYgfCl7lyGTH1ryX5FPKldoP9N4MqEvcvoW0e2lh4gCwxNOZMThfRNitTRJ0Xa4PvtQTlEHn-tamAGjeLIEglPPQs2vu1WUuOriqkZYvwVl0_4tM6FOGBITYSl3KNQ/s400/IMG_2509.JPG" width="400" /></a></div>So simple. You layer tomato slices with fresh mozzarella and basil and then give it sprinkle of salt and pepper! I gave it a drizzle of balsamic vinegar and it tasted amazing. Very fresh!<br />
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But what I think really stole the show was the bread!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qIltiUbgHcHRZ-YU2uVSg93yw-uvLoGOvW2ISeR_2N2195btcZLUyfEkhgY_B1JuB1xjH0mCkesaz0xouKjqXkS5GwJMtrxucjlPJBfB1jQ3n3tgiXaNK1ctrBxQU5Yw7NirT2SLEP0/s1600/IMG_2510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qIltiUbgHcHRZ-YU2uVSg93yw-uvLoGOvW2ISeR_2N2195btcZLUyfEkhgY_B1JuB1xjH0mCkesaz0xouKjqXkS5GwJMtrxucjlPJBfB1jQ3n3tgiXaNK1ctrBxQU5Yw7NirT2SLEP0/s400/IMG_2510.JPG" width="400" /></a></div>I used the "master recipe" from <a href="http://www.amazon.com/gp/product/0312545525?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0312545525">Healthy Bread in Five Minutes a Day</a> and was <i>very</i> pleased with the outcome. I've made it before a long time ago but for some reason it didn't work out. I think it was because I wasn't weighing the measurements and was instead measuring by volume. This book is very handy because it gives you the weighted measurements as well!<br />
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<a href="http://www.artisanbreadinfive.com/2009/10/26/our-new-book-healthy-bread-in-five-minutes-a-day-is-released-tomorrow-get-yourself-some-vital-wheat-gluten-and-make-our-whole-grain-master-recipe">Here's the recipe</a> of you'd like to try it out. It's almost completely whole wheat, no knead, and takes minutes to prepare! The only problem is you have to make the dough a day in advance, so it requires a little pre-planning.<br />
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I made two loaves, one "ciabatta" style and the other just a regular loaf.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdf3uS2Z2_uqehqQVmTqOvbiqfNpRk4JWyX86LnU596VP4ofvk6dYuhS2gqa_104fqnCBoWw2e5Zin29aE7lX3lNeG7tiCapRBNsKdBk2HE05VcFrGTiqCmSy4eWu0EYh-XtepHwr6SQ/s1600/IMG_2511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdf3uS2Z2_uqehqQVmTqOvbiqfNpRk4JWyX86LnU596VP4ofvk6dYuhS2gqa_104fqnCBoWw2e5Zin29aE7lX3lNeG7tiCapRBNsKdBk2HE05VcFrGTiqCmSy4eWu0EYh-XtepHwr6SQ/s400/IMG_2511.JPG" width="400" /></a></div>Both were topped with a mixture of seeds and grains like poppy seed, cracked wheat, sesame, sunflower, and even fennel and anise! <br />
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My plate-<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBnf8fQKXg0THUvF3nU6WaVOGksVyWfOYI5ntJv_AkGmH-Y5NolQoEYO3sFLNZgRrln-NyRplWaaf3QrG7eKVhxp4p69rBa4YJ7dKKW7KlmbUg5fIFwmd4-GjTor8XaXdLaNc9Tw54fE/s1600/IMG_2512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBnf8fQKXg0THUvF3nU6WaVOGksVyWfOYI5ntJv_AkGmH-Y5NolQoEYO3sFLNZgRrln-NyRplWaaf3QrG7eKVhxp4p69rBa4YJ7dKKW7KlmbUg5fIFwmd4-GjTor8XaXdLaNc9Tw54fE/s400/IMG_2512.JPG" width="400" /></a></div>I don't really need to tell you guys <b>how good</b> this was because it's kind of obvious. I could honestly eat this meal every day for the rest of my life! How could you go wrong with all of these flavors?<br />
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Don't even get me started on the bread! It was super crusty and light<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwaD8pDAxPr7zI-MeYHjUCS1JN_CjmGr-EoMj9xZtFpxnVKhXGI7_kDDWVudISHM17ynZ22D7kuRNyK76pO1vOAdmZRKY5U-H7ATO-QyaylE5Tb2gaR9f3PMmk9QboaDheuvxDkm65SI/s1600/IMG_2515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwaD8pDAxPr7zI-MeYHjUCS1JN_CjmGr-EoMj9xZtFpxnVKhXGI7_kDDWVudISHM17ynZ22D7kuRNyK76pO1vOAdmZRKY5U-H7ATO-QyaylE5Tb2gaR9f3PMmk9QboaDheuvxDkm65SI/s400/IMG_2515.JPG" width="400" /></a></div>We actually only ended up eating one of the loaves because there was so much other goodies. The ciabatta was everything I was hoping it would be; very holey and crusty. I can't wait to make more of this bread! Perhaps a new favorite?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84sZHxuz-ht7lh2VVJIj9imfOXer09aFxXN7qh8R_DFALTfUIwtvbMRThlrHdnMUwCy7FZHmcTKtbpguWF1SjbARwRlX-f2sHu3MIo8EkJzYoTkk8phn2RUNDYzqj6oG1LRIeoPy35h0/s1600/IMG_2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84sZHxuz-ht7lh2VVJIj9imfOXer09aFxXN7qh8R_DFALTfUIwtvbMRThlrHdnMUwCy7FZHmcTKtbpguWF1SjbARwRlX-f2sHu3MIo8EkJzYoTkk8phn2RUNDYzqj6oG1LRIeoPy35h0/s400/IMG_2517.JPG" width="400" /></a></div><i>Can you see the Bummel & Brown butter in the background? </i><br />
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Don't worry, I didn't forget about that <b>peach pie</b> and <b>ice cream</b> I mentioned making earlier. My mom asked for me to make a pie instead of cake. Now I <i>love</i> making cake, and don't love making fruit pies <i>nearly</i> as much, but of course she's the birthday girl (:<br />
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She also loves ginger, so she requested a <b>ginger peach pie</b>. I looked around for recipes, and decided to go with the filling from Bon Appetit and instead of using <a href="http://notthenormalteenagefare.blogspot.com/2011/01/ever-wonder-how-to-make-strawberry.html">my favorite crust recipe</a> (or the other crust recipe that went along with the peach filling) I decided to try a new one out. I chose a dough recipe from the <a href="http://www.blogger.com/Waiting%20for%20Gateau:%20No%20Nonsense%20Baking%20From%20Our%20Kitchen%20to%20Yours%20">Waiting For Gateau cookbook</a> that I found online <a href="http://www.waitingforgateau.com/pies.html">here</a>. It uses a combination of vegetable shortening (I used non-hydrogenated) and butter and adds just a <i>dash</i> of apple cider vinegar. I'm not sure what the use of the vinegar is, but I'm sure there's an interesting explanation!<br />
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It was my first time making a peach pie and it came out beautifully; if I don't say so myself (:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjgcywziWkuj8DNLEc63BRrMpjMQ6kPUdYg_PzOi9xsJ0BDB1Ypl1iGvAhlh57qc-UL1_s2lIBi52g3tcNcBMiQyIJAuWEa19-Y-UOUDPL82YSa0HotZ3Jhcf1rNFpZOCRaH799FEyHE/s1600/IMG_2522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjgcywziWkuj8DNLEc63BRrMpjMQ6kPUdYg_PzOi9xsJ0BDB1Ypl1iGvAhlh57qc-UL1_s2lIBi52g3tcNcBMiQyIJAuWEa19-Y-UOUDPL82YSa0HotZ3Jhcf1rNFpZOCRaH799FEyHE/s400/IMG_2522.JPG" width="400" /></a></div>But before I rush into talking about the final product I need to talk about how labor intensive this little beauty was!<br />
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Of course, there's the pie dough. This recipe was pretty simple, but it's still much more time consuming than getting the store bought kind. I actually cut the recipe in half (the recipe is for a double pie crust) and was able to have the perfect amount of dough for a bottom layer + lattice top. I also did about 60% whole wheat pastry flour and 40% unbleached all purpose with great results. I'm sure I could have done 100% whole wheat and no one would notice :P<br />
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Since the weather has been in the 100's or above lately, I had to work <i>really</i> fast making the dough. If the butter melted, then, well you can say goodbye to that wonderfully flaky crust you wanted. The key is to start off with everything cold and to have everything out and ready so you can just mix, wrap, and refrigerated before the butter can do <i>anything</i>.<br />
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But the most time consuming part was the filling. In order to get the skins off easily, you must blanch them quickly in boiling water. The peaches seemed perfectly ripe, so I thought that coring them would be easy but boy was I wrong! I think the peaches I got must have been some variety of clingstones (there are clingstone, freestone, and semi-free stone varieties) because I was practically <b>squishing</b> the peach to bits before it would come apart!<br />
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Obviously this is NOT a good plan for a peach pie. I didn't want peach-mush pie! So I ended up just cutting slices around the pit and tried to get as much flesh as I could off of it. It was definitely frustrating!<br />
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The filling included some ginger powder, brown sugar, cinnamon, a little lemon juice, and corn starch to thicken it up. I also added a quarter cup of minced crystallized ginger just to increase the overall ginger flavor. The other change I made to <a href="http://www.epicurious.com/recipes/food/views/Spiced-Peach-Pie-with-Lattice-Crust-103655">the filling recipe</a> was decrease the sugar from 2/3 cup to 1/2 a cup and it was perfectly sweet!<br />
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I had a problem with the filling seeming to be way too liquidy, so I drained off a little bit concerned that I would end up with pie soup. <br />
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I then rolled out the dough I had already prepped and did all the fancy crimping and such.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yU5V3HE4ie-i3KdX2tBmkCCazJq-ofuvoMrFCHU5kq6ZzD24YsuHzTAeUG6Fc0s3WoymKmi5NatkSmJjS-712i15mUmGz9pPdOToA9XEYDjYHA6jlLfkSYzu5kAPIcEL6kGTt877Yp0/s1600/IMG_2519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yU5V3HE4ie-i3KdX2tBmkCCazJq-ofuvoMrFCHU5kq6ZzD24YsuHzTAeUG6Fc0s3WoymKmi5NatkSmJjS-712i15mUmGz9pPdOToA9XEYDjYHA6jlLfkSYzu5kAPIcEL6kGTt877Yp0/s400/IMG_2519.JPG" width="400" /></a></div>But, I got a little lazy with the lattice top and didn't overlap them. Do you blame me? :P<br />
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After the whole pie was all set up and ready for the oven, I brushed it with a little egg wash and topped it off with a bit of turbinado sugar. After about an hour in the oven this guy was ready and <i>perfectly</i> browned!<br />
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And YAY the filling set up! I don't know if it would have been fine even if I didn't drain off the extra liquid, but I think if I were to make this again I would still drain it. Unfortunately, draining it means that some of those yummy spices are also being taken away!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cC9g7KH47C4JJcqPS58I7CAufpDieWsJpMeB6QN6f6rUgvOctrK8Ie7zrg9Q5hzwH0BIhJ7DzTigNjPARhl8fRZdGEcjTJBfSOPC8wjlj7XdxSu25n2ja5v9YJFdMYQKBqIuFOpG4Jw/s1600/IMG_2523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cC9g7KH47C4JJcqPS58I7CAufpDieWsJpMeB6QN6f6rUgvOctrK8Ie7zrg9Q5hzwH0BIhJ7DzTigNjPARhl8fRZdGEcjTJBfSOPC8wjlj7XdxSu25n2ja5v9YJFdMYQKBqIuFOpG4Jw/s400/IMG_2523.JPG" width="400" /></a></div>I say that because I couldn't really tell that this was a <b>ginger</b> peach pie. It tasted just like peach pie with the occasional bite of crystallized ginger (<i>very</i> occasional). Oh well, you live and learn! The <b>original crust </b>accompanying this filling had the addition of powdered ginger and cinnamon in <b>it</b> as well, so I <i>could have</i> done that with the crust recipe <b>I</b> was using but I thought that a spiced pie crust might taste a little <i>weird</i>. I don't know..maybe I'm crazy :P<br />
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The pie altogether tasted fantastic. I'm not a "fruity pie" fan (I would much rather have chocolate pecan pie or coconut pie) and I loved this one! The new crust I tried out tasted amazing! This is <b>my new favorite crust recipe</b>! It was flakey and tender and crunchy and everything you would want in a crust. (It even has slightly less fat than the<a href="http://notthenormalteenagefare.blogspot.com/2011/01/ever-wonder-how-to-make-strawberry.html"> my old favorite</a>, FYI. Double win!)<br />
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I loved how everything was perfectly balanced. The filling wasn't <i>too</i> sweet but worked perfectly with the crust. I think 50% of a pie's deliciousness factor lies in how well the crust works with the filling!<br />
The best part was that my mom absolutely <b>loved</b> it.<br />
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The last component of my mom's birthday meal was the <b>vanilla bean</b> ice cream to go along with the pie!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxehWBtAo5xx_vMPdZldV_rsCMoN_JvYe6mf6lmxWB3k7QQhIMoVpbdxLc2kYxgk7JpsvBZNcYiwLwJMl9ia3qck4Yg0ZHgd1W6F7kjZ4NbKRoDyDS6O3rUH7aYD6k63clI2cLvGmaGn8/s1600/IMG_2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxehWBtAo5xx_vMPdZldV_rsCMoN_JvYe6mf6lmxWB3k7QQhIMoVpbdxLc2kYxgk7JpsvBZNcYiwLwJMl9ia3qck4Yg0ZHgd1W6F7kjZ4NbKRoDyDS6O3rUH7aYD6k63clI2cLvGmaGn8/s400/IMG_2520.JPG" width="400" /></a></div> I say ice <b>cream</b> but really, I should say ice <b>milk</b> because it was a combination of <b>whole milk</b> and <b>greek yogurt</b>. Well <i>actually</i> I wouldn't call it ice <b>milk</b> either because its not a true ice milk (which is supposed to be all whole milk) and it's not even frozen yogurt because it's only 1/3 greek yogurt! AH! What would you call it? Ice milkgurt? Frozen yogilk?<br />
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Okay, so the name is a still a work in progress but what I know for sure is that <b>damn</b> this stuff is good!! I found the recipe on <a href="http://professionalpalate.squarespace.com/blog/2011/6/11/snacking-on-memories-ice-milk-cookies.html">The Professional Palate</a> and was immediately intrigued. At that point I had already planned on making a peach pie so I knew that this would be<b> perfect</b> to put on top!<br />
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I used slightly different ingredients only because her recipe called for vanilla bean Greek yogurt and that stuff costs an arm and a leg <b>more</b> than the already high price of my favorite Greek yogurt (Fage) so I decided to just get some plain Greek yogurt and a vanilla bean (and now that I think of it, that vanilla bean probably evened out the difference in price, but whatever!) I also liked how, since I was using <b>plain</b> instead of <b>vanilla</b> yogurt, the ice cream would be a little less sweet (which would work perfectly with the sweet peach pie).<br />
Can you see the vanilla bean specs?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs59Z6LM0VHLFiiU5dT20Huc3ZMNBKNGC0Foz0cOwFahugsYGNP93jToJrHypXaT0LjWY3T4XW3aTlrgrx6VVUl_TiCc8aNX4lc4ewLfzjdEKxjfiR1VJbxIoLkP1k21GgVnZQuY3FiR0/s1600/IMG_2521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs59Z6LM0VHLFiiU5dT20Huc3ZMNBKNGC0Foz0cOwFahugsYGNP93jToJrHypXaT0LjWY3T4XW3aTlrgrx6VVUl_TiCc8aNX4lc4ewLfzjdEKxjfiR1VJbxIoLkP1k21GgVnZQuY3FiR0/s400/IMG_2521.JPG" width="400" /></a></div><b>Almost Ice Milk </b><br />
adapted from <a href="http://www.blogger.com/goog_234888238">The Professional Palate</a><b><a href="http://professionalpalate.squarespace.com/blog/2011/6/11/snacking-on-memories-ice-milk-cookies.html"> </a></b><br />
2 cups whole milk<br />
1 cup 2% Greek yogurt<br />
150 grams sugar (I think this is 10 tablespoons? I'm not sure though)<br />
1 vanilla bean, cut in half and scraped<br />
1 teaspoon vanilla extract<br />
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Combine all ingredients in a large bowl and whisk until sugar dissolves and yogurt is thoroughly combined. Pour into freezer can of electric mixer and freezer according to manufacturer's instructions.<br />
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<i>How easy is that?</i> (quoting Barefoot Contessa, here) <br />
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If you wanted to add something more so it wasn't just <i>vanilla ice cream</i>, just fold it in after the ice cream maker has done it's job. My dad's personal favorite would be <b>crushed up heath bar</b> when he makes <i>his</i> ice cream :D<br />
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Peach pie and vanilla "ice cream" are just <i>meant</i> to be together, don't you think?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M2Ju6t6sdAcmPtzxANDxL5S3_cI_Ui2MsEcn97X7xSKClwJVOQoH7LPIZPtpqUciG3ZGshmO7H8OhNx-YL6AK9NMN9kA8Km3h8aeMXF86tgj629MXNkWCOpdtU-9MaESktz2uPXMkic/s1600/IMG_2518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M2Ju6t6sdAcmPtzxANDxL5S3_cI_Ui2MsEcn97X7xSKClwJVOQoH7LPIZPtpqUciG3ZGshmO7H8OhNx-YL6AK9NMN9kA8Km3h8aeMXF86tgj629MXNkWCOpdtU-9MaESktz2uPXMkic/s400/IMG_2518.JPG" width="400" /></a></div>And the top of my piece looked a bit lonely...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwohsvfPJQactTmNlfTesXSWCZTCleIkgyklLxNTBM9S9N00trl4enSPcEplIgyh1jahk-eLZNQI-ilbjFqg7cJd2HenNEhrM7TL7ZH6QRRUG0279cHSFTrfYxpu1a2NFK4OC5heA6P88/s1600/IMG_2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwohsvfPJQactTmNlfTesXSWCZTCleIkgyklLxNTBM9S9N00trl4enSPcEplIgyh1jahk-eLZNQI-ilbjFqg7cJd2HenNEhrM7TL7ZH6QRRUG0279cHSFTrfYxpu1a2NFK4OC5heA6P88/s400/IMG_2525.JPG" width="400" /></a></div>Perfect!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAps202KYJ9dRCAlwAvoR-LpUk3vLXFgrfbOKclbjRaGPtl-rWCnZIGThQ4z61vMN4dJ_E3KG4Hu2G1Ej7UDh0GAdkjxboBBgDOgXCpMYCPE7hrrmA2iAivy-fSgaiPebssskmZ-vTN0/s1600/IMG_2528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAps202KYJ9dRCAlwAvoR-LpUk3vLXFgrfbOKclbjRaGPtl-rWCnZIGThQ4z61vMN4dJ_E3KG4Hu2G1Ej7UDh0GAdkjxboBBgDOgXCpMYCPE7hrrmA2iAivy-fSgaiPebssskmZ-vTN0/s400/IMG_2528.JPG" width="400" /></a></div>That's right, I wasn't shy with the amount of ice cream. I <b>piled</b> it on there :P<br />
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And guess what? The "ice cream" tasted AMAZING <b>too</b>! This had just enough yogurt to make it smooth and creamy without giving it too much yogurt "tang". My dad (who ate real ice milk as a kid) said that the two were like night and day. While the traditional ice milk is very icy and hard, this rendition was creamy and melt-in-your-mouth.<br />
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I don't think we'll ever make real ice cream (with cream and half and half) again! This ice yogurty milk is super easy; it took me 5 minutes to prepare and then the rest of the work was up to the ice cream maker. And don't get me wrong, I <b>do</b> love frozen yogurt but sometimes a good ice cream without all that tang is what you need and this recipe <b>IS IT</b>!<br />
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Okay so I got <b>a lot</b> of "new favorite" recipes from yesterday. Here's a recap-<br />
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<b>First</b>, the 73% whole wheat bread <a href="http://notthenormalteenagefare.blogspot.com/2011/01/ever-wonder-how-to-make-strawberry.html">"master" recipe</a> from <a href="http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_1?ie=UTF8&qid=1308447709&sr=8-1">Healthy Bread in Five</a>. It didn't work before, but with this current success I can't wait to try out <b>more</b> recipes from that book!<br />
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<b>Second</b>, the <a href="http://www.waitingforgateau.com/pies.html">"no fail" pie dough recipe</a> from <a href="http://www.amazon.com/Waiting-Gateau-Nonsense-Kitchen-ebook/dp/B004EPYTFE/ref=sr_1_1?ie=UTF8&m=AG56TWVU5XWC2&s=digital-text&qid=1308423074&sr=1-1">Waiting For Gateau</a>. The secret ingredient of apple cider vinegar may have been the key to an amazing crust! A plus? Half a recipe (which is <i>supposed </i>to be enough for a <b>single</b> crust pie) makes the <i>perfect</i> amount for a <b>double</b> crust pie with a lattice top!<br />
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<b>Third</b>, the pie filling from <a href="http://www.epicurious.com/recipes/food/views/Spiced-Peach-Pie-with-Lattice-Crust-103655">Bon Appetit!</a> Although I won't be making peach pies often, I think I will continue to use this filling recipe as my "go to" recipe (and just omit the ginger ingredients to make it a normal pie!)<br />
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And lastly, <b>Forth</b>, the amazing amazing <b>AH-mazing</b> <a href="http://professionalpalate.squarespace.com/blog/2011/6/11/snacking-on-memories-ice-milk-cookies.html">low fat ice cream</a> (I'm gonna stick with that title) recipe I found over at <a href="http://professionalpalate.squarespace.com/">The Profession Palate</a>. Its so creamy and delicious and <b>versatile</b>!<br />
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So there you have it! Although I was completely exhausted by the end of the day, I had some pretty dang delicious eats, too! I think my mom was <b>more than</b> <b>pleased</b> with her birthday meal and that's all that matters!<br />
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Next up? Father's day! :PCarlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-78997148468371601512011-06-16T00:25:00.000-05:002011-06-16T00:25:01.575-05:00Single Serving Cookie Recipe, Zucchini Brownies, & What I Ate Wednesday!<div class="separator" style="clear: both; text-align: center;"></div>I started off this blog taking pictures of what I ate for breakfast, lunch, and dinner. The blog has blossomed into being much more. Not only do I share what I eat <i>sometimes</i>, but I more frequently share wonderful recipes that I have enjoyed.<br />
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But since most of you don't really get a sense of what I eat on a daily basis (don't worry, its not all cookies and quick breads!) I decided to take a part of<a href="http://www.peasandcrayons.com/"> Peas and Crayons</a> "<a href="http://www.peasandcrayons.com/p/wiaw.html">What I Ate Wednesdays</a>" that I've seen pop up on numerous blogs. It's such a cute and genius idea! <br />
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<br />
<center><a href="http://www.peasandcrayons.com/"><img border="0" src="http://i48.photobucket.com/albums/f210/klutzycutie16/WIAWbutton.jpg" /></a></center><br />
So without further ado, here is what I ate this Wednesday!<br />
<br />
The morning started off with a delicious apple, walnut, and flax seed bread that I made the night before. Through all the little "taste tests" me and my dad had the night I made it and from what my parents ate for breakfast, this was all that was left!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJO2LomdCeBIkrxXvRWwTQN1V-1dKzSGsBCJKOlORuwHlx0hAHMwJXo4eLdJB4UqLFSaEjQYwokVi5SRsLk54sRWPI9-KvJf-p5m5k_o_31zeOLhXdDay62dSYisXt0dzE2AKWeiL41iQ/s1600/IMG_2432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJO2LomdCeBIkrxXvRWwTQN1V-1dKzSGsBCJKOlORuwHlx0hAHMwJXo4eLdJB4UqLFSaEjQYwokVi5SRsLk54sRWPI9-KvJf-p5m5k_o_31zeOLhXdDay62dSYisXt0dzE2AKWeiL41iQ/s400/IMG_2432.JPG" width="400" /></a></div>Don't worry, recipe is coming soon(:<br />
I took my two slices and slathered one with a mix of dark chocolate almond butter and peanut butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoPNHWifhrV7qSwPgDget8GmlQiw5oQwWaY5iK1qtB-j48RBHoWC09WmxTukIPvws52T4JYZAh6Rio5z9Gq-9GXHe3BgYV-dStnuWJJIKrywbODlvfzI4Zp6iR8AZu3jtl36vI5ddqEQ/s1600/IMG_2433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoPNHWifhrV7qSwPgDget8GmlQiw5oQwWaY5iK1qtB-j48RBHoWC09WmxTukIPvws52T4JYZAh6Rio5z9Gq-9GXHe3BgYV-dStnuWJJIKrywbODlvfzI4Zp6iR8AZu3jtl36vI5ddqEQ/s400/IMG_2433.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"> I used <b>my favorite</b> peanut butter from Costco. Two ingredients: peanuts and salt. Two words: insanely delicious. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GzDZ3Bl3lwsriih6AJGnM5hZ8CVRFStX55BDhmeMfUlk4NYdB81pxcTAkJPhwKHcWfMkmrg_MW5-XMBUHgzN6PpBPTGC5ueX5vIdycJKUhRjNk8Afix-Ok-RfQVhyphenhyphen3A5MhyDMV7p2mE/s1600/IMG_2435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GzDZ3Bl3lwsriih6AJGnM5hZ8CVRFStX55BDhmeMfUlk4NYdB81pxcTAkJPhwKHcWfMkmrg_MW5-XMBUHgzN6PpBPTGC5ueX5vIdycJKUhRjNk8Afix-Ok-RfQVhyphenhyphen3A5MhyDMV7p2mE/s400/IMG_2435.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This peanut butter is better than any other peanut butter I have ever tried. Sometimes "all natural" nut butters can be a little lacking in flavor when they aren't made right but this one is <b>bursting</b>! Honestly, THE best.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, on the side I made myself a little parfait of plain Fage Greek yogurt layered with (local!) peach slices and topped with a couple blueberries and raspberries. All drizzled with a bit of honey (:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSDl6wRJnOPgwCfoOlSC1d7hNgCUrnAd4U0Fi04zvAmtawuwrk0GGkAmmgz8SddBFabJrYSu75s0vR-MlmjhDZeC7UK4uBxIsvcJ_s8l2-4UzuD4UTTuUnE31bF1tfA0H-idfURMzdow/s1600/IMG_2437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSDl6wRJnOPgwCfoOlSC1d7hNgCUrnAd4U0Fi04zvAmtawuwrk0GGkAmmgz8SddBFabJrYSu75s0vR-MlmjhDZeC7UK4uBxIsvcJ_s8l2-4UzuD4UTTuUnE31bF1tfA0H-idfURMzdow/s400/IMG_2437.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">Okay, so I usually don't eat my parfaits out of fancy glasses like this (usually just a cup), but I decided to spiff it up for the blog :P</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For lunch I decided to try something I saw over at <a href="http://wholewheatorbust.wordpress.com/">Whole Wheat or Bust</a>. Her <a href="http://wholewheatorbust.wordpress.com/2011/06/09/the-breakfast-pizza-to-end-all-breakfast-pizzas/">"Italian Supremo" breakfast pizza</a> looked to die for! Plus, I had just gotten a huge jar of sun-dried tomatoes and a big box of egg substitute at Costco (and a 1 pound carton of spinach, for that matter) so I knew it was fate. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So instead of an egg + egg whites mixture I used just a little over half a cup of egg sub and because I didn't realize we didn't have any shredded mozzarella cheese, I ended up using a cut up string cheese stick.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQy7M6FpwJNXugCtqtk0YIdg5liGc0WxQ4amzyq9s_oi_50D92sJbMe8Kvu45KtlcicszKXuHStJnbdQUFKzKay1PV2LV6BBPs2OyxU0GxVEvJHMGusoS3C926lpx1rnje70SDgB1-Q4/s1600/IMG_2439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQy7M6FpwJNXugCtqtk0YIdg5liGc0WxQ4amzyq9s_oi_50D92sJbMe8Kvu45KtlcicszKXuHStJnbdQUFKzKay1PV2LV6BBPs2OyxU0GxVEvJHMGusoS3C926lpx1rnje70SDgB1-Q4/s400/IMG_2439.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I toasted up my tortilla pretty well because I <i>hate </i>it when I make a personal pizza and the "crust" starts getting all floppy on me.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LUicLwJ4DUw6SciRvoF6FyOP61Wxb-rCrPJ_FevsxhdZ33cSpuLlKM01YTXIEbYy31H5zXF1-bUo105Aaj12H-3uRQ1aTci37jO4h4px_mxD1Tn0DX3OXHye_6JyHpGr-yqpubO2_e4/s1600/IMG_2440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LUicLwJ4DUw6SciRvoF6FyOP61Wxb-rCrPJ_FevsxhdZ33cSpuLlKM01YTXIEbYy31H5zXF1-bUo105Aaj12H-3uRQ1aTci37jO4h4px_mxD1Tn0DX3OXHye_6JyHpGr-yqpubO2_e4/s400/IMG_2440.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I was worried about having to transfer the egg mixture onto the tortilla, but since my pan was nonstick I had no problems! I barely had to grease it all.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrlPHzDjqme8J55cxZZ74LvZ7Yixwtzkw0VfDBQxLgoyWdfJB4wZzlnMl-3M7Jtew75lSwCsmO2zSpBmj8PeyxOx5r8reZV_MWfJ-r7guapBHtLKB6EuYzoIdKZ24SsUc38jmamY2CbE/s1600/IMG_2443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrlPHzDjqme8J55cxZZ74LvZ7Yixwtzkw0VfDBQxLgoyWdfJB4wZzlnMl-3M7Jtew75lSwCsmO2zSpBmj8PeyxOx5r8reZV_MWfJ-r7guapBHtLKB6EuYzoIdKZ24SsUc38jmamY2CbE/s400/IMG_2443.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Cut up into pieces and plated.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6N08AKZrIDAV5Vr1Z1O5Q6zmOUIS2TCm1I2d0Z6TOSgQQKIK5xpiD3vifNpUBYmEj_IvU0lwa2vuAAaPnWsI957gFB3ypEU6FU1dLkdGw6Ys6hpitXaSPok3pd8s9-lmpoHOUVgH7qcY/s1600/IMG_2442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6N08AKZrIDAV5Vr1Z1O5Q6zmOUIS2TCm1I2d0Z6TOSgQQKIK5xpiD3vifNpUBYmEj_IvU0lwa2vuAAaPnWsI957gFB3ypEU6FU1dLkdGw6Ys6hpitXaSPok3pd8s9-lmpoHOUVgH7qcY/s400/IMG_2442.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The cut up pieces of string cheese almost looks like vegan cheese! </div><div class="separator" style="clear: both; text-align: left;">First bite...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih40c_bc1fY4gJDSBU5lSWFYODFxFgChxp4VBFTlyPH1o3urArEoBituWn4_v-O_RBnZ87DD4ng7r4P6GwLK4BH0mcEyd0_5Hxe1cFxNmCi8ORX2lZlnw_hrYTDgWKDF397joyET2ueks/s1600/IMG_2444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih40c_bc1fY4gJDSBU5lSWFYODFxFgChxp4VBFTlyPH1o3urArEoBituWn4_v-O_RBnZ87DD4ng7r4P6GwLK4BH0mcEyd0_5Hxe1cFxNmCi8ORX2lZlnw_hrYTDgWKDF397joyET2ueks/s400/IMG_2444.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Oh yeah. This is good!</div><div class="separator" style="clear: both; text-align: left;">When Lauren remarked that it tasted <i>just</i> like a pizza she wasn't kidding! The sun dried tomatoes really made it.</div><div class="separator" style="clear: both; text-align: left;">Arg! Almost gone ):</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjax2S_v_c7MX7SNqiswl_x7B9gOzJilkZemc4inxTyn0Tgzeaj4qIc0crLHUm9-g3uG26V7J6N12A_GgG-e3eQOtFpf2eFOyOVKsj5u7CRUkBUmkOcVOQlAFBQ5sYPR6BPPv0RB-uSfso/s1600/IMG_2445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjax2S_v_c7MX7SNqiswl_x7B9gOzJilkZemc4inxTyn0Tgzeaj4qIc0crLHUm9-g3uG26V7J6N12A_GgG-e3eQOtFpf2eFOyOVKsj5u7CRUkBUmkOcVOQlAFBQ5sYPR6BPPv0RB-uSfso/s400/IMG_2445.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The only thing that would put this guy off the charts would be a spread of pesto on the bottom. Yum!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After lunch, I decided to make a small batch of <b>zucchini brownies</b> for dessert for tonight. There was only two of us going to be home, so I didn't want to go overboard. I found the recipe on <a href="http://www.twopeasandtheirpod.com/chocolate-chip-zucchini-brownies/">Two Peas and Their Pod </a>and was immediately intrigued. They looked so fudgy! They're pretty low fat as far as brownies go but I wouldn't consider them low fat in general. Still, half a tablespoon per brownie isn't bad!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I poured the batter into a loaf pan and stuck it in the oven. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-iD8kYz4etFgWfEibDstdpvUe-10lc4mIHTG7Rlbz0OHayb_wl_IvjGKU7_CDNVjcUezArJ8g9B5ySJfy8ry5CDsUlEVHq08YF-TVCZTubzU65FrKIjOHULUmamr0QfG535CSqDqigc/s1600/IMG_2448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-iD8kYz4etFgWfEibDstdpvUe-10lc4mIHTG7Rlbz0OHayb_wl_IvjGKU7_CDNVjcUezArJ8g9B5ySJfy8ry5CDsUlEVHq08YF-TVCZTubzU65FrKIjOHULUmamr0QfG535CSqDqigc/s400/IMG_2448.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Oh, and you know I <i>totally</i> was all over the little bits of brownie batter still clinging to the bowl (:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-k65Atnq9HNUimaYqp0Luh7UUeA69ljfE6plFloup0vP5_Xg8_AtOf2bDUjZzD5hk87NV9EuRFW7CDCP5BjWerEOTWnnTruaL9SjXnvEoss2JOqnujEwxtTg4nBFZtlqcsI71B_6Xl4/s1600/IMG_2452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-k65Atnq9HNUimaYqp0Luh7UUeA69ljfE6plFloup0vP5_Xg8_AtOf2bDUjZzD5hk87NV9EuRFW7CDCP5BjWerEOTWnnTruaL9SjXnvEoss2JOqnujEwxtTg4nBFZtlqcsI71B_6Xl4/s400/IMG_2452.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The only changes I made to this recipe was used half whole wheat pastry flour and added 1 teaspoon of coffee powder. The batter tasted <b>fantastic</b> but I would have to wait till after dinner to try the final product. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After I cleaned that mess up, I got to work on a little project. I wanted to make a "Single Lady" (aka, one serving) cookie recipe much like the one I saw over at <a href="http://chocolatecoveredkatie.com/2010/12/14/single-lady-cookies/">Chocolate Covered Katie</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I wanted to utilize my newly acquired egg substitute and also use <b>browned butter</b> to really make the cookie pop (so, sorry vegans!). And since I was getting a little tired of the classic chocolate chip cookie, I went with white chocolate chips. These cookies turned out SO much better then I ever thought they would!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6tBRYO_UsnB2VaRh_zmZoHyNYeE56XgaWiSQuiL_7gQ1Z5xEpiTcLqKhQNzRM2nP2xqjuBfRFP8Ixsge6SBCmxVYPJsvQLvgq-drkkvaKMxNGwgrdXq3Fhw0LiRB-OjdFs4EuZhmIyk/s1600/IMG_2456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6tBRYO_UsnB2VaRh_zmZoHyNYeE56XgaWiSQuiL_7gQ1Z5xEpiTcLqKhQNzRM2nP2xqjuBfRFP8Ixsge6SBCmxVYPJsvQLvgq-drkkvaKMxNGwgrdXq3Fhw0LiRB-OjdFs4EuZhmIyk/s400/IMG_2456.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The batch isn't exactly for <i>one</i> cookie, but makes about 3 average sized cookies. Close enough!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0OjBPqdLFwyYwo2ofIMOVXjdDik26me8MsG5temZGhNpv7UOQu4AeHRjjegxWlnpmprIh6pLNzMLPFMu6ZAQeE-rT93dlB_ho3Q-pbq-3SwfDH5notynhm5CSUrIUqKGNFu7TNScEtw/s1600/IMG_2460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0OjBPqdLFwyYwo2ofIMOVXjdDik26me8MsG5temZGhNpv7UOQu4AeHRjjegxWlnpmprIh6pLNzMLPFMu6ZAQeE-rT93dlB_ho3Q-pbq-3SwfDH5notynhm5CSUrIUqKGNFu7TNScEtw/s400/IMG_2460.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I'm so happy these cookies turned out so phenomenal. Don't you love it when experimenting in the kitchen gives you fabulous results? I sure do!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>White Chocolate Chip "Single Lady" Cookies</b></div><div class="separator" style="clear: both; text-align: left;"><b>VERY</b> loosely based off of <a href="http://bakingonthebrain.blogspot.com/2011/05/white-chocolate-chunk-cookies-and-end.html">this recipe </a></div><div class="separator" style="clear: both; text-align: left;">32 grams whole wheat pastry flour (1/4 cup)</div><div class="separator" style="clear: both; text-align: left;">12 grams butter (2 1/2 teaspoons) or oil <i>if you must</i></div><div class="separator" style="clear: both; text-align: left;">1/8 teaspoon real vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon dark brown sugar (if you only have light brown sugar then just use <b>all</b> brown sugar)</div><div class="separator" style="clear: both; text-align: left;">1 tablespoons + 1 teaspoon white sugar</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon egg substitute or whisked egg<i> </i></div><div class="separator" style="clear: both; text-align: left;">1/8 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">a pinch of kosher salt </div><div class="separator" style="clear: both; text-align: left;">15 grams white chocolate chips (2 tablespoons)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First, we need to brown the butter. Either do it on the stove top (heating it over medium heat until it turns an amber color) or place it in a microwave-safe bowl. If using the microwave, loosely cover the bowl with something like a paper towel and microwave for about 2 or 3 minutes (checking every now and then) until the butter has turned a nice amber color. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Set the butter aside to cool. Mix together the flour, baking powder, and kosher salt in a bowl and get out the rest of the ingredients.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To the butter, add the sugars and whisk until completely blended. Add in the egg substitute and vanilla and whisk thoroughly until the mixture is completely emulsified and slightly lighter in color. Stir in flour mixture.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the white chocolate chips (and whatever else you want, like perhaps a tablespoon of dried cranberries.) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Either chill the dough or separate into three dough balls (about 32 grams each) for medium sized cookies or two dough balls (about 48 grams) for large cookies.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place on a parchement lined baking sheet and flatten a bit because they won't spread much. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake at 350 degrees for 12-13 minutes. They won't brown a whole lot, but they are done. Let them cool on the baking sheet for about 3 minutes before moving to a cooling rack.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLD5fjPyZv7hjf90bqnw6vALbTFKsRzaublcBHVOa89dG3gf2jjmmEUiF3Xg8qg_jS-UDzO41Ia-okIHUvFzl3tghERcBiZeoT_SCRIexWijvlEMXibHgg4ut_sm6fkvlVav2v8OTVmJg/s1600/IMG_2484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLD5fjPyZv7hjf90bqnw6vALbTFKsRzaublcBHVOa89dG3gf2jjmmEUiF3Xg8qg_jS-UDzO41Ia-okIHUvFzl3tghERcBiZeoT_SCRIexWijvlEMXibHgg4ut_sm6fkvlVav2v8OTVmJg/s320/IMG_2484.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">You can make this vegan by using oil (but it won't be as tasty), flax seed egg, and vegan chips. I can't say how they will turn out though!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You could also easily half this recipe if you really only wanted one (true single lady) big cookie. I just don't have a 1/16 teaspoon measure (for the baking powder) so I just stuck with this amount. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I calculated out the nutritional information and they ended up being 194 calories per cookie (if you make two out of the batch)! That may seem like a lot but really, these are <b>huge</b> cookies and they actually have almost half the fat as the recipe from <a href="http://chocolatecoveredkatie.com/2010/12/14/single-lady-cookies/">Chocolate Covered Katie</a> (but her's are vegan, so that's a plus if you are a vegan yourself).</div><div class="separator" style="clear: both; text-align: left;">Check out the size...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PeToOGpfu8JdqhIJ9ZRPaJzSODLxNpLO9g5_SsiSsv6jnhfVoJqPbAR7lZJ5fY4C_64LrzwGpCPx4rquiOjlthQ6anUoBi58emgDByCB9LvokjOVuroF70vz41MCls7YLINI-b8TxI8/s1600/IMG_2485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PeToOGpfu8JdqhIJ9ZRPaJzSODLxNpLO9g5_SsiSsv6jnhfVoJqPbAR7lZJ5fY4C_64LrzwGpCPx4rquiOjlthQ6anUoBi58emgDByCB9LvokjOVuroF70vz41MCls7YLINI-b8TxI8/s400/IMG_2485.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQxklDNrjXoStbK6F9ESISAiLUu9ZvXgDMRhuFNCTpOI73y6jaPYm3pE3LLddm_YhCk8pqvpoZRSFfwLdzGN6HMjtsM2c5jITP-wtx2FBSQhrpAYYg2b1DqlY66gK5VhUsju_SnFZfvg/s1600/IMG_2488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQxklDNrjXoStbK6F9ESISAiLUu9ZvXgDMRhuFNCTpOI73y6jaPYm3pE3LLddm_YhCk8pqvpoZRSFfwLdzGN6HMjtsM2c5jITP-wtx2FBSQhrpAYYg2b1DqlY66gK5VhUsju_SnFZfvg/s400/IMG_2488.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uhn1_Jeaom_9182FXEyoWWkriFvPjOCic1blrbjdGvBFKfE-06I-OZ4um7TSR70OLPcpX17WYAbnm5WA9vg_CZMtADby0pqGPbstdKndCBCjpwCRgolJn2DgB0Gy6c7hNKmo7a3z3fM/s1600/IMG_2489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uhn1_Jeaom_9182FXEyoWWkriFvPjOCic1blrbjdGvBFKfE-06I-OZ4um7TSR70OLPcpX17WYAbnm5WA9vg_CZMtADby0pqGPbstdKndCBCjpwCRgolJn2DgB0Gy6c7hNKmo7a3z3fM/s400/IMG_2489.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The browned butter totally <i>makes</i> this cookie! The cookie is perfectly crisp on the outside and still a bit gooey on the inside. It develops a really nice crust and doesn't sink in as it cools. I hadn't had a white chocolate chip cookie in <i>forever</i> so this was a nice change of pace. This is a great cookie base for whatever you want! You could probably add up to a 1/4 cup add-ins total for this recipe. Think macadamia nuts, dried fruit, cocoa nibs, or coconut! MMM! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I enjoyed my cookie (and saved the other half of the dough in the fridge) whilst my brownies were baking.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMQ9q0ZlADQ0eSoCVvnRMPrH5l8O63B_qRxBuidjJ1Mc2C3siIqM2I6PqtOjfppvDJI-Lb9bNhp38ZTFNQ7J-tknVS-Yq-WF7wfDfxO2NthMdUo0Jkih0a9SpASAhXym8q5pML9I48bg/s1600/IMG_2463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMQ9q0ZlADQ0eSoCVvnRMPrH5l8O63B_qRxBuidjJ1Mc2C3siIqM2I6PqtOjfppvDJI-Lb9bNhp38ZTFNQ7J-tknVS-Yq-WF7wfDfxO2NthMdUo0Jkih0a9SpASAhXym8q5pML9I48bg/s400/IMG_2463.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Ah. Paradise. :D</div><div class="separator" style="clear: both; text-align: left;">The brownies ended up taking the whole 30 minute bake time. I took them out even though the toothpick came out a bit wet because I like my brownies a little gooey and was afraid that all that zucchini might produce a bit more of a cakey brownie.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyKBWlLh_WstPQiwLA2dPi8dnhSRsLOOJJ9Q4cbFIWJkz9jlFDzqUwS6kQ3019Y0tmrx3mXKdrhyphenhyphengY4U9vn2SWydUHDnDCDl6any2EU0bkutZlarnnqSPLZ2CxK1HxSku-TnJosN3xKE/s1600/IMG_2464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyKBWlLh_WstPQiwLA2dPi8dnhSRsLOOJJ9Q4cbFIWJkz9jlFDzqUwS6kQ3019Y0tmrx3mXKdrhyphenhyphengY4U9vn2SWydUHDnDCDl6any2EU0bkutZlarnnqSPLZ2CxK1HxSku-TnJosN3xKE/s400/IMG_2464.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The smells of these brownies PLUS my single lady cookies made the house smell amazing. Ahh.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Soon enough, dinner came around. I was only cooking for two of us tonight so I added two chicken breasts to a marinade of equal parts honey to Dijon mustard with a tiny splash of A1 sauce and a bit of Greek yogurt (to make it creamy). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I then cut up some zucchini and sprinkled it with kosher salt & pepper and then added a bit of Italian dressing and let that sit while I prepped my potatoes. I cut 3/4 of a pound of potatoes into wedges and sprayed them with olive oil, seasoned with kosher salt & pepper, and roasted at 400 degrees for 20 minutes. After the 20 minutes I added wedged tomato slices (of 1 1/2 medium sized tomatoes), about a 1/4 cup of homemade pesto, and a splash of balsamic vinegar. I set it to broil for about 10 minutes while I grilled everything up. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Soon enough, dinner was served!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcBxY32UwIdk3kWAo44O5Lfymen8Rmkcxg4b04LmTPvLRB-Pyl_DoUo7lK2BvZlMWU-zDwI0WkgPAMXqW4Gxop941l9soTEEDyKloy2gbCGxEc15rHzcKgAGJO1wRHr2k0yb0oAmYLrY/s1600/IMG_2467.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcBxY32UwIdk3kWAo44O5Lfymen8Rmkcxg4b04LmTPvLRB-Pyl_DoUo7lK2BvZlMWU-zDwI0WkgPAMXqW4Gxop941l9soTEEDyKloy2gbCGxEc15rHzcKgAGJO1wRHr2k0yb0oAmYLrY/s400/IMG_2467.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled zucchini, grilled chicken, pesto tomato and potato salad, and extra dipping sauce.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">My plate-</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDbXb2ACQKdWS-tyZrQKvRBR3F4h0gVU67E1Ir0c4s8D-XXkHHtQL1Odr7Jo2KIqsMw7Ypvj9a5382HIndqq2EUe53lmdTZMrtFIvLcTef788Vawx6EprHD3i8MeaYpdipay5EH7Pp_I/s1600/IMG_2470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDbXb2ACQKdWS-tyZrQKvRBR3F4h0gVU67E1Ir0c4s8D-XXkHHtQL1Odr7Jo2KIqsMw7Ypvj9a5382HIndqq2EUe53lmdTZMrtFIvLcTef788Vawx6EprHD3i8MeaYpdipay5EH7Pp_I/s400/IMG_2470.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Wow that roasted potato salad was THE BOMB. The chicken was amazing and, of course, any vegetable grilled is amazing too. Yum!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Soon after it was time to finally try my zucchini brownies! I cut myself a piece but it was a bit hard getting the piece out of my loaf pan (go figure). I had to scoop up all the crumbles, so it's not <i>the prettiest</i> piece out there.</div><div class="separator" style="clear: both; text-align: left;">I topped it with a little whipped cream and homemade dark chocolate sauce!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2BYSu4DyCWulZ8mgp1B1F8rV7JeVt8iBpDm8GjZ_FxfX737V39n0Cb_O6mwykjDCBQbiA6CxUI_lvs-Xh3LT4lulS98pNbG9GF0dWpJEkOlEAAn7jD7fyhlXYSGx4dCllf6_YR0Kkww/s1600/IMG_2472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2BYSu4DyCWulZ8mgp1B1F8rV7JeVt8iBpDm8GjZ_FxfX737V39n0Cb_O6mwykjDCBQbiA6CxUI_lvs-Xh3LT4lulS98pNbG9GF0dWpJEkOlEAAn7jD7fyhlXYSGx4dCllf6_YR0Kkww/s400/IMG_2472.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I was worried this brownie would be cakey with a whole cup of zucchini in there, but check it out!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidntbeBwfxKNSe7i279IWbjuMnKbJ2hSMf0CWMjmtSW-USVYYCv_uKQ4cFGZhmZFhNkyJ4oN_iodPx_48Bx1QpiPk3yAwYPDJPYhBOSevOSrFK_P0OEJfZ3QYxAszUADPOWqzpPbDaKfw/s1600/IMG_2474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidntbeBwfxKNSe7i279IWbjuMnKbJ2hSMf0CWMjmtSW-USVYYCv_uKQ4cFGZhmZFhNkyJ4oN_iodPx_48Bx1QpiPk3yAwYPDJPYhBOSevOSrFK_P0OEJfZ3QYxAszUADPOWqzpPbDaKfw/s400/IMG_2474.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Well, it's hard to tell but these brownies were down right decadent! SO rich and delicious. The batter is super thick when I put it in the pan. So much so that you'd think there wasn't enough moisture to go around but whilst baking, the zucchini releases all of it's moisture and produces the most amazing brownies. You can't even see the zucchini anymore!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They were so good that I <i>had</i> to go in for another helping (<i>confession: I took the smallest brownie the first time around knowing I was going to probably get seconds</i>). This time with a cold mug of iced unsweetened vanilla almond breeze. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixQJ_sd3HKSnH1zpiWpd3YNvAYDjHCrbL0aQvfPyoz_OgpHb_swxxD-CKKfmaiJS9Ab_796GGUAJjdxwofLIdfpwal0puOlhml_FI3EikMQhXFPxUE8pP7PxVcrJLUWBqPTTNDfECUlA/s1600/IMG_2476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixQJ_sd3HKSnH1zpiWpd3YNvAYDjHCrbL0aQvfPyoz_OgpHb_swxxD-CKKfmaiJS9Ab_796GGUAJjdxwofLIdfpwal0puOlhml_FI3EikMQhXFPxUE8pP7PxVcrJLUWBqPTTNDfECUlA/s400/IMG_2476.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I like my milk (or milk-like products) iced, thank you very much.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I had a little fun and topped it with cocoa nibs, and instead of whipped cream I put a dollop of plain Greek yogurt mixed with a drop of vanilla extract on the side.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5UcEwZ6lmiRSzs1VM8LRI6JphM6NdSc7IvIEO5xmAuvmWjKI1jwVnFWok3ILho9ixEnc-KrLw7gNXY_IRjyBT0XWEmgQ5ktAdyarmm9nruFRXF6HAK83zYTvKhh7mr6QKcS7NdUy9O8/s1600/IMG_2480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5UcEwZ6lmiRSzs1VM8LRI6JphM6NdSc7IvIEO5xmAuvmWjKI1jwVnFWok3ILho9ixEnc-KrLw7gNXY_IRjyBT0XWEmgQ5ktAdyarmm9nruFRXF6HAK83zYTvKhh7mr6QKcS7NdUy9O8/s400/IMG_2480.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Ohmygodsogood. I <b>really</b> liked the cocoa nibs with this brownie. I think because the brownie was so sweet (<b>I'll probably decrease the sugar next time I make it</b>) the contrast of the bitter and crunchy cocoa nib was unbelievably tasty.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These brownies honestly taste just like boxed brownies. The tops might not be as pretty but who cares?! And I bet these are still much lower in fat than the boxed variety. I might try subbing some of the oil for yogurt next time, just for kicks :P </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And just in case you missed the link earlier, here's the link for the<a href="http://www.twopeasandtheirpod.com/chocolate-chip-zucchini-brownies/"> zucchini brownies</a>. I added a teaspoon of coffee powder and I really liked what it added to the brownies. I totally recommend that addition and these brownies for sure!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well there you have it. What I ate Wednesday! I probably won't do this every Wednesday, but expect to see this on the blog every now and again :D</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy eating!</div><div class="separator" style="clear: both; text-align: left;"><3 Carlyn</div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-7256895212126986472011-06-14T23:40:00.000-05:002011-06-14T23:40:55.590-05:00Walnut, Spice, and Everything Nice. (Muffin and Cake Recipe!)<div style="font-family: inherit;"><span style="font-size: small;">Hey Guys! Based on <a href="http://notthenormalteenagefare.blogspot.com/2011/06/gingerbread-banana-breakfast-loaf-with.html">my blog post</a> the other day, it seems the consensus on gingerbread is that y'all <b>love it</b> no matter <i>what</i> time of year it is! :D I'm glad we all agree.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">I was <i>going</i> to blog about this lovely cookie recipe I have been toying around with but, alas, I'm not done experimenting. I <i>thought</i> I was done, until I received some bad reviews by a couple of my testers of my final batch (which <b>I liked the best</b>). Hmmm. More testing!</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">I also took the time to update <a href="http://notthenormalteenagefare.blogspot.com/p/recipes.html">my recipes page</a>. There's a bunch of new recipes listed on there, so check it out!</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">But since I'm not doing a post about those cookies, I'll do a post about the second best thing.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Well, make that <b>two </b>things. Both being baked goods using a good amount of walnuts (aka, packed with 'em). </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">I've been obsessed with walnuts lately. Most recently I have been adding them into <a href="http://notthenormalteenagefare.blogspot.com/2011/06/going-green-walnut-pesto-and-best.html">pesto</a>, putting them in <a href="http://notthenormalteenagefare.blogspot.com/2011/06/going-green-walnut-pesto-and-best.html">chocolate chip cookies</a>, and baking them into wonderful <a href="http://notthenormalteenagefare.blogspot.com/2011/05/whole-wheat-date-walnut-bread.html">date breads</a>. I've also been using them in the cookies I've been experimenting with that I mentioned above, but that's on the hush-hush for now.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">For now you'll have to live with a recipe for a <b>maple walnut tourlouche</b> and <b>pear muffins w/ walnut topping</b>.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Hmmm which one to talk about first? </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">I think I'll go with the tourlouche (which I guess means upside-down cake) because, let's be honest, we all want dessert first :D</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FYuUCNP5UB-lUCB17jx6GSAGgAwV8-0lrC-_mzCGXUpLDhHPURTQm2xG2kJdfyYfHfxw6GpnFx63ysfbUKTetBSRdWGu_WzTNKhP36fAApOCgufL7cjhlCT2oSYQgh04XLNRLkShZO0/s1600/IMG_2144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FYuUCNP5UB-lUCB17jx6GSAGgAwV8-0lrC-_mzCGXUpLDhHPURTQm2xG2kJdfyYfHfxw6GpnFx63ysfbUKTetBSRdWGu_WzTNKhP36fAApOCgufL7cjhlCT2oSYQgh04XLNRLkShZO0/s400/IMG_2144.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> Love walnuts? I think...okay, I <i>know</i>, you'll <b>love</b> this cake too. Just look how many walnuts managed to make their way on top of that cake!</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">I landed upon this recipe over at <a href="http://gingerbreadbagels.com/2011/03/06/maple-walnut-tourlouche-and-a-world-of-cake-giveaway/">Gingerbread Bagels</a> but she got the recipe from the book <a href="http://www.amazon.com/World-Cake-meringues-mooncakes-traditions/dp/1603425764/ref=sr_1_1?s=books&ie=UTF8&qid=1308110096&sr=1-1">A World of Cake</a>. Usually, cakes like these don't have me <i>dying</i> to make them (read: <b>they don't contain chocolate</b>) but this one got bookmarked because 1) it contained lots of Greek yogurt, 2) low fat with only 2 tablespoons of butter, and 3) it contained maple syrup, walnuts, and <b>spices</b>! A winning combination if you ask me.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjod493R8kUQxFla5Yk0DpkLbNjSXlNPdXwg9ymjJOnmAvVdG3iR7SpB9yuGAMJ347IMJyVVAjRYddgdOL4zj4X5kEbLk5kt8MmfI7VEgrnQxgrAFA8x99UM-kcMIcoKxpmTSKCfeqHacI/s1600/IMG_2146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjod493R8kUQxFla5Yk0DpkLbNjSXlNPdXwg9ymjJOnmAvVdG3iR7SpB9yuGAMJ347IMJyVVAjRYddgdOL4zj4X5kEbLk5kt8MmfI7VEgrnQxgrAFA8x99UM-kcMIcoKxpmTSKCfeqHacI/s400/IMG_2146.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">And when I say it contains maple syrup I mean <b>a lot</b> of maple syrup. A whole cup! Once you turn over the cake onto the platter the syrup soaks into the cake making it so moist and tasty (:</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOl8FpVmjV-ew_j5X0hNvkO6bA2Y3u4E8vtT_ZYCuR0BDhraOu6Tkvxa338_4mJINl1yZhz95vMfwuX1S90nAIEJdOP4dfXV9qb9TmJLQLv1ouhoEjOQz9N0bOtle9sesDXGCFpxWE78/s1600/IMG_2152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOl8FpVmjV-ew_j5X0hNvkO6bA2Y3u4E8vtT_ZYCuR0BDhraOu6Tkvxa338_4mJINl1yZhz95vMfwuX1S90nAIEJdOP4dfXV9qb9TmJLQLv1ouhoEjOQz9N0bOtle9sesDXGCFpxWE78/s400/IMG_2152.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">And when I say it contains spices, you guessed it, I mean <b>a lot</b> of spices :D Think cinnamon, nutmeg, and cloves. Mmmm.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">The recipe is available online <a href="http://books.google.com/books?id=GLa2Gn1YRd4C&pg=PA55&lpg=PA55&dq=Maple+Walnut+Tourlouche+a+wolrd+of+cake&source=bl&ots=LwtAATbP_F&sig=yUjd5oKsHL0OyqYqZs2HblMV4UI&hl=en&ei=Ihf4TY7SOInc0QHu6qG-Cw&sa=X&oi=book_result&ct=result&resnum=5&ved=0CC8Q6AEwBA#v=onepage&q&f=false">here</a> straight from the book. It also has variations like a peach-walnut topping or a cranberry topping (nixing the walnuts altogether). There's no need for me to repost the recipe because the only changes I made was used Greek yogurt instead of normal yogurt. Oh, I also used an 8-inch cake pan instead of a 9-inch and it worked just fine albeit a tad thicker. Baked up in the same amount of time, too.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">This cake has all the flavors of breakfast but it's definitely a dessert. Its pretty sweet with a whole cup of maple syrup on top and 1/2 cup sugar in the cake itself. The sweetness in the actual cake was perfect but when paired with the super sweet topping it was almost a bit too much! Next time I'm going to try doing half water and half maple syrup in the topping (so the topping still soaks into the cake giving it moisture without all the sweetness). Any other suggestions??</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Other than that small tiff, this cake was definitely enjoyed by all. Everyone had seconds. I couldn't get over how fluffy and flavorful it was! It reminds me of the holidays and just plain makes me happy (:</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFDMXSBQ02jjwhu6w9vi4m-0rahAFJrBMYFLZ_O5CyfE20D-iVWAkRgwE5hNSp-lZHusJe5C1uXubehmwPt-cp6GvzC8Y1sXsLUNjVDAu4ZuTQ0Q8T-48w-fJUATV-oYpZexhdO1VjDU/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFDMXSBQ02jjwhu6w9vi4m-0rahAFJrBMYFLZ_O5CyfE20D-iVWAkRgwE5hNSp-lZHusJe5C1uXubehmwPt-cp6GvzC8Y1sXsLUNjVDAu4ZuTQ0Q8T-48w-fJUATV-oYpZexhdO1VjDU/s400/IMG_2154.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">I might try to "healthify" this as a breakfast item. Besides subbing in the less-sweet topping (1/2 water and 1/2 maple syrup) and using whole wheat pastry flour instead of AP, this one doesn't need much tweaking! Topped with a dollop of Greek yogurt and I'm sold.<br />
***</span></div><div style="font-family: inherit;"><span style="font-size: small;">The other walnut obsessed recipe is for pear muffins with a lovely walnut topping. In fact, it is very similar to the walnut tourlouche! They both contain lovely spices like cinnamon but instead of cloves and nutmeg this one uses allspice. Allspice is an <i>actual spice</i> (not a premade blend of other spices) but the combination of cinnamon, nutmeg, and cloves can produce a similar taste. So <i>basically</i> both recipes have the same spice blend. </span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUrwQwQGkLWQ6IRLy58ZpQBTqHxl-qQdOThyIf2W1NIVN0K-fGmr8MVzBQCZV5g2LbbFnBd8RilNkXljWq1BVviHThCJDK8zbUsydTArb5AIuZti2kvLid_CxQkI7g5oAx2R7Dz4CDy0/s1600/IMG_2159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUrwQwQGkLWQ6IRLy58ZpQBTqHxl-qQdOThyIf2W1NIVN0K-fGmr8MVzBQCZV5g2LbbFnBd8RilNkXljWq1BVviHThCJDK8zbUsydTArb5AIuZti2kvLid_CxQkI7g5oAx2R7Dz4CDy0/s400/IMG_2159.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Another similarity? Bunches of Greek yogurt! I love what Greek yogurt does to baked goods. It's basically just like when something calls for sour cream in things like muffins, cookies, and cakes. They both make the final product fluffier, lighter, moister, and more tender! (the plus side is that Greek yogurt is TONS healthier, <i>and</i> packed with protein.)</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqelRLrKHIhIr4IyZHFMYQMRoQCbh0NDT5rhDgQzbzzIaf5L7SojBwmi1Dsjjhnw-GatCko6LFLM3qg9_qARjxQmGPZQH64wuqf_EN_zbevAk6oGi4ZL4V-nVEc3YRMUse21hVYaGFmQ/s1600/IMG_2163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqelRLrKHIhIr4IyZHFMYQMRoQCbh0NDT5rhDgQzbzzIaf5L7SojBwmi1Dsjjhnw-GatCko6LFLM3qg9_qARjxQmGPZQH64wuqf_EN_zbevAk6oGi4ZL4V-nVEc3YRMUse21hVYaGFmQ/s400/IMG_2163.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">The other similarity between the two recipes? They both call for a scant amount of butter. This time, the recipe called for it to be melted so you can bet I went ahead and browned it! I do this with anything that calls for melted butter (cookies especially!). Just taking the little extra time to brown it makes the final product so much more tasty! It adds a wonderful nutty flavor (that worked perfectly with the plethora of walnuts on top).</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8d-v_gOPfrOzuXlC5rW1GIpYai3scRetAQDpGhhd80u7-ZKs-v_jmy_pPNwYzrxO6d7u5E93aNgaCH29MtJmzE73Ox0_k1fsZUHwPexj07pGZVg0-SW3hZwtPczsKO-5h1OqrWG7dcnw/s1600/IMG_2156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8d-v_gOPfrOzuXlC5rW1GIpYai3scRetAQDpGhhd80u7-ZKs-v_jmy_pPNwYzrxO6d7u5E93aNgaCH29MtJmzE73Ox0_k1fsZUHwPexj07pGZVg0-SW3hZwtPczsKO-5h1OqrWG7dcnw/s400/IMG_2156.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">I found the recipe on <a href="http://www.recipegirl.com/2007/08/21/sweet-peach-muffins-with-brown-sugar-walnut-streusel/">Recipe Girl</a> but, just like the Walnut Tourlouche, the original recipe is from a book- <a href="http://www.amazon.com/dp/0375505466?tag=reciandente-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0375505466&adid=00Z8HYSHYF1RNPC99SEP&">The Foster's Market Cookbook</a>. But since I made a lot of changes (and scaled down the recipe because it makes <b>a lot</b>) I'm going to post it on here.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><b><span style="font-size: small;">Pear Muffins with Brown Sugar-Walnut Topping</span></b></div><div style="font-family: inherit;"><span style="font-size: small;">adapted from <a href="http://www.amazon.com/dp/0375505466?tag=reciandente-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0375505466&adid=00Z8HYSHYF1RNPC99SEP&">The Foster's Market Cookbook </a></span><b><span style="font-size: small;"></span></b></div><div style="font-family: inherit;"><span style="font-size: small;">Yeilds: 7 HUGE muffins</span><b><span style="font-size: small;"><br />
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</style> <![endif]--><span style="font-size: small;"><b><i><span style="line-height: 115%;">For the topping:</span></i></b><span style="line-height: 115%;"><br />
3/4 cups coarsely chopped walnuts<br />
2 tablespoons + 2 teaspoons whole wheat flour<br />
2 tablespoons + 2 teaspoons firmly packed light brown sugar<br />
1/4 teaspoon ground cinnamon<br />
1 1/2 tablespoons cold unsalted butter, diced<br />
<b><i> </i></b></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;"><span style="font-family: inherit;"><b><i>For the batter:</i></b><br />
1 cups whole wheat pastry flour<br />
1/2 cup sugar<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1 teaspoons ground cinnamon<br />
1/4 teaspoon ground allspice<br />
1/4 teaspoon salt<br />
1 large egg + 1 large egg white<br />
1 ½ tablespoons unsalted butter, melted, browned and cooled<br />
3/4 cup Greek yogurt<br />
1/2 tablespoon vanilla extract or dark rum<br />
1 cup chopped ripe pear (the original recipe uses peaches, but I had pears on hand..anything works, really!)<br />
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<b><i>To assemble the topping:</i></b> In a small bowl, combine the flour, brown sugar and cinnamon. Drop in the cold diced butter. Using your hands, rub the butter into the flour mixture until crumbly. Add in the walnuts and toss together. Place in the refrigerator to keep it chilled.<br />
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<b><i>To brown the butter:</i></b> Place butter into small skillet or sauce pan over medium-high heat. Melt and allow the solids to get to a light brown color without burning. Remove from heat and let cool.<br />
<br />
<b><i>To assemble the muffin batter:</i></b> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;"><span style="font-family: inherit;">-Preheat oven to 375 degree F. Line 6 or 7 standard muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.<br />
-In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.<br />
-In a separate bowl, whisk the egg and the egg white, browned butter, Greek yogurt and vanilla (or rum). Fold in the pears.<br />
-Add the egg mixture to the dry mixture. Stir just until moistened and blended. Do not over mix.<br />
-Scoop the batter into the prepared muffin pan with a large ice cream scoop (about 1/3 cup sized scoop). The batter should come to the top of the paper liner. Sprinkle with the topping and lightly press into the muffin batter.<br />
-Bake for 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and cool for 5 minutes in the pan. Remove the muffins from the pan and allow to cool for about 20 minutes before serving.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKUbMOd17wkWUCtxp_BzC0XFuLn2g6FZrl5M8TIOPFXkM6psQDBDVH6SB24-4PFiwNDu72BHXrd6-K5HFjfDddzYn9EEoAApMH-xcKrAyNrBfMxvJBtDwRHfStEUQQo5rKc2o5mbBsJc/s1600/IMG_2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKUbMOd17wkWUCtxp_BzC0XFuLn2g6FZrl5M8TIOPFXkM6psQDBDVH6SB24-4PFiwNDu72BHXrd6-K5HFjfDddzYn9EEoAApMH-xcKrAyNrBfMxvJBtDwRHfStEUQQo5rKc2o5mbBsJc/s400/IMG_2157.JPG" width="400" /></a></div><span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;"><span style="font-family: inherit;"> </span>This recipe only makes 7 muffins but one is all you need in the morning because they are huge! There wasn't enough pear pieces in my muffins so I adjusted the recipe accordingly. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;">You could use really <i>any fruit</i> except for maybe bananas (too mushy) and then some wouldn't work just because of the weird flavor combination (like mango and pineapple). I think the best fruits to add would be apples, peaches, pears, raspberries, or even raisins if you're a raisin type of girl...or boy. (I'm not)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;">I couldn't stop taking pictures! The muffins are so pretty :D</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtT5eSX-Htwt8GBP5Ahz_zY44FCSUduIOD6Xa7ID4Lyql8N6buN8_qzchh0C4xsFVEBaUC1KIQ2XyW-tqHd5jwlZvUkEG6WFfO6KU74cQsQMtoDkSMQX3Iw2N2HYeuB6GWSynDIpkcxso/s1600/IMG_2161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtT5eSX-Htwt8GBP5Ahz_zY44FCSUduIOD6Xa7ID4Lyql8N6buN8_qzchh0C4xsFVEBaUC1KIQ2XyW-tqHd5jwlZvUkEG6WFfO6KU74cQsQMtoDkSMQX3Iw2N2HYeuB6GWSynDIpkcxso/s400/IMG_2161.JPG" width="400" /></a></div><span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;">Just FYI, there's a lot of batter to fit into those muffin tins! The recipe was only supposed to make 6 muffins but there was <b>no way</b> I was going to be able to do that. You'll make a mess trying to get all of the topping on them but don't worry, the muffins rise beautifully and grab all of that wonderful topping. The walnuts get oh-so toasty and delicious and the brown sugar adds a good grainy crunch.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVJcH6LiI2knX3E0u44MXzHtA4sEXODeciwlN3t9QpmnY4EXU0NMHsLEwVP4AUbjqHOWk4psY6nm9DEPJwHYmyNlHStH1mafcEWRFow6FfIB73k7cy4FBvCEezbn5T6F24TA-tpRTnl4/s1600/IMG_2155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVJcH6LiI2knX3E0u44MXzHtA4sEXODeciwlN3t9QpmnY4EXU0NMHsLEwVP4AUbjqHOWk4psY6nm9DEPJwHYmyNlHStH1mafcEWRFow6FfIB73k7cy4FBvCEezbn5T6F24TA-tpRTnl4/s400/IMG_2155.JPG" width="400" /></a></div><span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;">I loved how these muffins tasted incredible, looked like they came from a bakery, and completely whole wheat! I was worried that switching the recipe from all purpose to whole wheat would affect their rise, but as you can see, these guys are light and rose perfectly! They not super low fat, but the amount of butter in here is far less than most recipes (3 tablespoons total), and the walnuts contain <i>healthy fat</i>. I'd say they are pretty dang amazing! </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;">I only got to have one of this batch because my family snarfed the rest up before the next morning and I secretly wish I hid one somewhere. Usually I'm fine with only have a little of things I make (that's why I make small batches) but these ones where legit amazing!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;">It was love at first bite (:</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi686kXI1YPOknRCV-qqs10kYZzPbPajRkUataCf50R5OZF3VgLLPqoogN1itr-J9LNXbphJLBQrtT1D9BwAQNZpdf4D2GNAWuunuFUyrr3r4Q65qTUjwsWsC2azgkyeGVuZ2CwLc5zlr4/s1600/IMG_2162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi686kXI1YPOknRCV-qqs10kYZzPbPajRkUataCf50R5OZF3VgLLPqoogN1itr-J9LNXbphJLBQrtT1D9BwAQNZpdf4D2GNAWuunuFUyrr3r4Q65qTUjwsWsC2azgkyeGVuZ2CwLc5zlr4/s400/IMG_2162.JPG" width="400" /></a></div><span style="font-size: small;">....and second, and third, and well, you get the idea. </span><br />
<br />
<span style="font-size: small;">So go on. Go out and a buy a <b>huge container of Greek yogurt</b> (Fage preferred), a <b>pound of walnuts</b>, some <b>whole wheat flour</b>, <b>butter</b>, and get baking already!!</span><span style="font-size: small;"><span style="font-family: "Georgia","serif"; line-height: 115%;"><b> </b><br />
</span></span>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-41156188693048754712011-06-12T14:58:00.000-05:002011-06-12T14:58:37.243-05:00Gingerbread Banana Breakfast Loaf with Chocolate ChipsWe all know and love banana bread, or at least I hope we all do (because it's <b>the bomb</b>!) But <i>gingerbread </i>doesn't get as much love as it should.<br />
<br />
Maybe because it's brown, or maybe because its packed with spices that can be a little overwhelming to some. But mostly, I think it is because it's been pushed to the "holiday-time only" corner, along with candy canes and decorated sugar cookies.<br />
<br />
Well today, I am putting <b>both</b> banana bread <i>and</i> gingerbread on the spotlight in one of the most delicious quickbreads I have ever made...<b>Banana Gingerbread with Chocolate Chips</b>!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV2jlwmU_a-8dRRplgmUOznC-Zgw85CyBZpwt8l8WzZns9M6y1nx0ksO1r1Ju8gW2UZtiD1qoye1Zv0nObc4NoSsl1oSCAVAMdGGConumJNZyqO1Gi2E00Xja9v5ce5H6jAALFor04P0/s1600/IMG_2092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV2jlwmU_a-8dRRplgmUOznC-Zgw85CyBZpwt8l8WzZns9M6y1nx0ksO1r1Ju8gW2UZtiD1qoye1Zv0nObc4NoSsl1oSCAVAMdGGConumJNZyqO1Gi2E00Xja9v5ce5H6jAALFor04P0/s400/IMG_2092.JPG" width="400" /></a></div>I've actually made this twice, only days apart from each other, because it was <i>that </i>good. I rarely make a recipe over again unless it is spectacular! <br />
<br />
This bread is super spiced up with ginger, cinnamon, nutmeg, cloves, and molasses which gives it that trademark dark color and flavor. For moisture, it calls upon <b>banana</b> to give the bread a natural sweetness and a little "banana bread" type of flavor. In fact, besides the molasses this bread has no added sugar!<br />
<br />
The first time I made it, I halved the recipe (as I often do) and made one short loaf in a normal loaf pan and one mini loaf. I could have just made ONE medium-sized loaf, but the mini loaf pan was just too cute to pass up!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoF8LGid_5kI7SXLG9VjNf1ceQwpjk-vC8prd9BDKj1nzvJRDVQWzmC-p8WcVtnj0f2Rl10SltPGhnNeROMo2w15mmjn9QuWEkS1DpTh6Y0foSZ_kTumzcol9yOHhZg1DVKGfTKNCyRE/s1600/IMG_2044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoF8LGid_5kI7SXLG9VjNf1ceQwpjk-vC8prd9BDKj1nzvJRDVQWzmC-p8WcVtnj0f2Rl10SltPGhnNeROMo2w15mmjn9QuWEkS1DpTh6Y0foSZ_kTumzcol9yOHhZg1DVKGfTKNCyRE/s400/IMG_2044.JPG" width="400" /></a></div> And it makes cute slices too (:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRzk0sOmhpLGJtZL-wavPXF8P1giMiWOYqBtu9hEZkQ_oGC3jZfQ8ZPYIhHYnkmT1dwOtBzUBBxoHVVmKBu7rIxa1L5HzP28vorqk0YriebchoSjNYNqm6VfyWNuDx-kXT-ZYQ2Jfyww/s1600/IMG_2064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRzk0sOmhpLGJtZL-wavPXF8P1giMiWOYqBtu9hEZkQ_oGC3jZfQ8ZPYIhHYnkmT1dwOtBzUBBxoHVVmKBu7rIxa1L5HzP28vorqk0YriebchoSjNYNqm6VfyWNuDx-kXT-ZYQ2Jfyww/s400/IMG_2064.JPG" width="400" /></a></div>And since they're so small, I get to eat three :P<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlprvZSBW3iJwjZxaW66OnElnywkEk36ba8X8H6OrbcjzkStG__1cHooAVoS9dYeXWKMNo0W58KhGBDqwRW3mnIWGHGwJ7v6k2MazTML7psBTdLAg3IUirjvW4dQtp7wcxEK5JWFAKA7w/s1600/IMG_2047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlprvZSBW3iJwjZxaW66OnElnywkEk36ba8X8H6OrbcjzkStG__1cHooAVoS9dYeXWKMNo0W58KhGBDqwRW3mnIWGHGwJ7v6k2MazTML7psBTdLAg3IUirjvW4dQtp7wcxEK5JWFAKA7w/s400/IMG_2047.JPG" width="400" /></a></div>I was surprised how light and fluffy this loaf came out. I actually thought that perhaps I accidentally used AP flour instead whole wheat; seriously. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC66TssA76FMJjFC_jna9we577gz3RQiFmYwJANRNmB_8VhEUAYguNPQ0k38afIAkUiQXvnXrjFZRlY1lUOx2F75oCGKjpA6rv48uqm-7RDsEBpy-ML5BeOH3s9L2yO4xQnZOxoGUq0gU/s1600/IMG_2050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC66TssA76FMJjFC_jna9we577gz3RQiFmYwJANRNmB_8VhEUAYguNPQ0k38afIAkUiQXvnXrjFZRlY1lUOx2F75oCGKjpA6rv48uqm-7RDsEBpy-ML5BeOH3s9L2yO4xQnZOxoGUq0gU/s400/IMG_2050.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread from the first batch.</td></tr>
</tbody></table>It was perfectly moist. Not too moist so that it falls apart on you and not too dry so that you need to spread something on top to eat it.<br />
<br />
<b>The funny thing is</b> that when I made this the first time, I actually used <b>half</b> the amount of banana as I should have! I totally blanked and messed up when converting the recipe to be a half recipe. The good thing is that I used a pretty large banana <i>and</i> the bread seemed to have the perfect amount of moisture the way I made it anyway.<br />
<br />
That's the annoying thing with recipes that just call for "bananas" instead of calling for cups of mashed banana (or whatever). Bananas can get pretty small and some <b>huge</b> ones are the size of two small bananas, so the measurements could be completely different! <br />
<br />
The second time I made it, I used the measure of about a medium banana which is a little less than half a cup and around 120 grams (peeled). This time, the bread turned out more moist (no duh). The difference between the two was not <i>huge</i> because, like I said, I used a pretty large banana the first time I made it. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCvZs4vk1_ddlgmMAk_9z72p2MdClKJrJ0X0Hq0CFMxACIO5hcKoKTDlQFbughwItq3CM1jEa_XMq_45oZDGq-ESu4JjU15dVsvb3f5uXo7DK_Kah8uDXrOSNQvDLAPtvfDvUKFsCru4/s1600/IMG_2098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCvZs4vk1_ddlgmMAk_9z72p2MdClKJrJ0X0Hq0CFMxACIO5hcKoKTDlQFbughwItq3CM1jEa_XMq_45oZDGq-ESu4JjU15dVsvb3f5uXo7DK_Kah8uDXrOSNQvDLAPtvfDvUKFsCru4/s400/IMG_2098.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second loaf</td></tr>
</tbody></table>I actually almost liked it better with less moisture because this time it stayed a little too doughy.<br />
IN THE END: I decided to go with an amount of banana <b>in between<i> </i></b>the first batch and the second batch. <br />
<br />
Other than that little change to the recipe, everything else is perfect just the way they are. I got the recipe originally from <a href="http://www.healthyfoodforliving.com/?p=15577">Healthy Food For Living</a>,and she adapted her recipe from <a href="http://www.howsweeteats.com/2010/11/chocolate-banana-gingerbread/">How Sweet It Is</a>.<br />
<br />
<b>Banana Gingerbread with Chocolate Chips</b><br />
Adapted from <a href="http://www.healthyfoodforliving.com/?p=15577">Healthy Food For Living</a><br />
2 1/4 cups white whole wheat flour<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
2 tsp ground ginger<br />
1 tsp ground cinnamon<br />
1/4 tsp ground nutmeg<br />
1/4 tsp ground cloves<br />
1 egg<br />
1 tsp pure vanilla extract<br />
1/2 cup unsulphured molasses<br />
1 heaping cup mashed, very ripe bananas<br />
3/4 cup low-fat buttermilk<br />
1/4 cup 2% plain Greek yogurt***<br />
1/2 cup dark chocolate chips or chunks<br />
2 tablespoons turbinado sugar<br />
<br />
Directions:<br />
Preheat oven to 350 degrees F.<br />
<br />
Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray.<br />
<br />
In a medium bowl, whisk together the flour, baking soda, salt, and spices.<br />
<br />
In a large bowl, whisk together the egg, vanilla, mashed bananas, and molasses.<br />
<br />
In a small bowl, whisk together the buttermilk and yogurt.***Or you can use 1 cup buttermilk.<br />
<br />
Add half of the dry ingredients into the wet and stir until almost fully moistened. Stir in half of the buttermilk and yogurt mixture. Stir in the remaining dry ingredients, followed by the remaining buttermilk and yogurt. Stir until just fully moistened. Fold in the chocolate chips.<br />
<br />
Spoon batter into the prepared loaf pan, smoothing the top to create an even surface.<br />
<br />
Sprinkle a handful of turbinado sugar over the top and bake at 350 degrees F until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.<br />
***<br />
It wouldn't be a bad idea to add about 1/2 cup or so of <b>chopped toasted walnuts or pecans</b>. This bread is pretty smooth so a little textural difference would only do it good! Hey, even a handful of <b>chopped crystallized ginger</b> might make it into the loaf next time I make it :P<br />
<br />
The loaf is so beautiful, too. It rises perfectly!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgA9_pnK4xEAOrArvpFPmIYh2psrf_HT9ECVwJ5woUHRCnvZ3R6WHzJ6PwaL-YX_tDIjJW-QoqFt8mUKzKYKjbVg8a0vCzLEDqIpvZxz8opnGMW5po41i5WkXC4g55moQ16-dKqQa_Ew/s1600/IMG_2090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgA9_pnK4xEAOrArvpFPmIYh2psrf_HT9ECVwJ5woUHRCnvZ3R6WHzJ6PwaL-YX_tDIjJW-QoqFt8mUKzKYKjbVg8a0vCzLEDqIpvZxz8opnGMW5po41i5WkXC4g55moQ16-dKqQa_Ew/s400/IMG_2090.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNFNaZgg25HkJKeOhuemKuFQXVq6P9Va9U6XMNKES8m3wEg-v-wN-BOWyKnwTwxFkX0mL4HTpKGY_t61BgzgZWYfljpf9Fz7Hxd7uFcWv_-W44h8O5pmLQT5-_wGc-B3YWGo8BZEV8uk/s1600/IMG_2089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNFNaZgg25HkJKeOhuemKuFQXVq6P9Va9U6XMNKES8m3wEg-v-wN-BOWyKnwTwxFkX0mL4HTpKGY_t61BgzgZWYfljpf9Fz7Hxd7uFcWv_-W44h8O5pmLQT5-_wGc-B3YWGo8BZEV8uk/s400/IMG_2089.JPG" width="400" /></a></div>And, of course, the sprinkle of sugar on top isn't necessary but it adds some crunch to the top and makes it look prettier (:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhfJY-zsJKc0JFJ-omulnSoXdxk2vpU7sOUtXjjoEGxLx7SYv_JLuMBuVUAMM3XhKBpqGHWgmNdVUocCe8sLsohF7opKu4LpThQkiyiOavhQ5HmZhcJMzAjui5z8uGX-deZDDvW_TB0I/s1600/IMG_2084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhfJY-zsJKc0JFJ-omulnSoXdxk2vpU7sOUtXjjoEGxLx7SYv_JLuMBuVUAMM3XhKBpqGHWgmNdVUocCe8sLsohF7opKu4LpThQkiyiOavhQ5HmZhcJMzAjui5z8uGX-deZDDvW_TB0I/s400/IMG_2084.JPG" width="400" /></a></div>The bread is the perfect sweetness. Its not super sweet but definitely sweet enough so it doesn't need anything sweet (like jam) on top. I tried it with a smear of cream cheese and also with almond butter; both worked very well but honestly its best straight up!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJ1lHoo-WrYvWDBH6uX11ao5avvdNVu0DiB79hqlNuh2hlpfkJNanXgLR1pcetVjOVcDaJswJyoi0NFfnqF_RRaZjAPAnaSfFlxesWlK5EF60AA1dP9Ouk8XYePHesAQlrEtFiy-VywE/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJ1lHoo-WrYvWDBH6uX11ao5avvdNVu0DiB79hqlNuh2hlpfkJNanXgLR1pcetVjOVcDaJswJyoi0NFfnqF_RRaZjAPAnaSfFlxesWlK5EF60AA1dP9Ouk8XYePHesAQlrEtFiy-VywE/s400/IMG_2096.JPG" width="400" /></a></div>Come on. Gingerbread with <b>chocolate chips</b> AND <b>banana</b>! Can it get any better than that??<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqEtPSw8ufyTtsaiyLEIqJUeF89iEhUe1VYZOWmJJpbos0N1ILgdxOWSMlX3lc6XeiW1aV5ed_bpeQ5ryR98w3ruE2k_Ks8QqgWEdzSJKEWLJh5vcEd_Jw77VlD8-oIJTQlYukNKhK1A/s1600/IMG_2101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqEtPSw8ufyTtsaiyLEIqJUeF89iEhUe1VYZOWmJJpbos0N1ILgdxOWSMlX3lc6XeiW1aV5ed_bpeQ5ryR98w3ruE2k_Ks8QqgWEdzSJKEWLJh5vcEd_Jw77VlD8-oIJTQlYukNKhK1A/s400/IMG_2101.JPG" width="400" /></a></div> I like how this bread can please both adults <b>and</b> kids. No one will know that this bread is also abundantly <i>good for them</i> too :D<br />
<br />
So please. Give gingerbread a chance. It's <b>not</b> just for the holidays!<br />
<br />
<3 CarlynCarlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-21541894964367507592011-06-09T23:13:00.000-05:002011-06-09T23:13:52.586-05:00Never Trust McDonalds & Ingredient List 101Hey guys! Sorry I haven't been posting lately. For the past couple of days I have been in Arkansas for the University of Arkansas orientation. I got to sign up for my classes and stay in the same residential hall as the one I will be staying in this fall.<br />
<br />
The most fun part of orientation was meeting a bunch of students (surprisingly, all girls) that were planning on majoring in Food Science as well! I got to also talk to a few people that had already graduated who majored in Food Science. It was nice to talk to them and get a feel of what a FS major does; I know I'm in the right place (:<br />
<br />
Food-wise, the orientation was pretty good during the 1 day stay (from 2pm on Monday to 3pm on Tuesday). We ate mostly in the dining halls, so there's always plenty of options there. In the morning, they supplied only sad looking donuts, muffins, and danishes that were probably the farthest from anywhere close to natural or nutritious. However, they did have a huge platter of <b>amazingly delicious</b> fruit that I took advantage of and luckily I had a granola bar with me that I ate instead.<br />
<br />
Traveling can always be tough when you're trying to keep to healthy diet. The best advice I can give is try to find an option that is filling but also contains<b> complex</b> carbs and fiber. I mostly stuck with salads that came with a protein.<br />
<br />
For example, our first stop was at <a href="http://www.tacocabana.com/">Taco Cabana</a>. I was concerned what my options could be but quickly found something that made me a very happy camper. They had <a href="http://www.tacocabana.com/byocb/">"Cabana" bowls</a> where you can build your own bowl of Mexican deliciousness (much like Chipotle) .<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwVn1pWaljSLq-nfosYG-6VAW7g7Cn0DG2iegxQZivSruAghdS0_bgfab4q2Mifr8hkmP7SbKBpgZ9ACpAidBarykSHdG0delhDMyxBuHt9vm9Ue4uci71PGre7i9HGYn5gzVw5V0slg/s1600/TC_ChickenTacoSalad_Sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwVn1pWaljSLq-nfosYG-6VAW7g7Cn0DG2iegxQZivSruAghdS0_bgfab4q2Mifr8hkmP7SbKBpgZ9ACpAidBarykSHdG0delhDMyxBuHt9vm9Ue4uci71PGre7i9HGYn5gzVw5V0slg/s400/TC_ChickenTacoSalad_Sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.consumerqueen.com/printable-coupons/1-taco-cabana-cabana-bowl-coupon">source</a></td></tr>
</tbody></table> I went with black beans, the salad blend, fajita chicken, cheese, guacamole, and pico de gallo. Very good, filling, and fresh!<br />
<br />
For dinner, we stopped at <a href="http://www.rubytuesday.com/">Ruby Tuesday</a>. I got the spaghetti squash pasta dish which came with roasted spaghetti squash and zucchini slices all topped with a marinara sauce and a sprinkle of Parmesan cheese. WOW! I had no idea how good <b>and FILLING</b> this was when I ordered it. The marinara sauce was super flavorful and I think my dish must of had <i>at least</i> 6 servings of vegetables in it. The combination of a few cups of spaghetti squash with a large handful of zucchini slices and a half a cup or so of tomato sauce was not only amazingly delicious but also very high fiber.<br />
<br />
Eating out while on the road is always a little stressful, but so can continental hotel breakfasts. For the most part, I always stick with oatmeal and fruit as a safe choice. Usually hotels will have plain instant oatmeal packets that you can spruce up with sliced banana. Sometimes I like cooking the oatmeal with a little bit of coffee to give it some more flavor.<br />
<br />
This time, they didn't have plain, but I've learned that most of the flavorings and sugar settles down at the bottom, so the best bet is to dig out most of the oatmeal from the top of the packet with your fingers and leave the last tablespoon or so at the bottom. Not the most flavorful thing in the world but a million times better than fake maple syrup, simple carbs, and stale biscuits! (does anyone ever eat that nasty mystery gravy anyway??)<br />
<br />
But the main point I brought up what I ate while traveling is because I wanted to share a meal I got at McDonald's.<br />
<br />
<i>"</i><i>McDonald's?!!"</i> Yes, I <i>actually</i> chose to go to McDonald's.<br />
<br />
We were in the middle of no-man's land at dinner time, on the way home from Arkansas. The choices were a place called <b>Chicken and BBQ</b> or <b>McDonald's</b>.<br />
<br />
To be honest, I actually went into the barbeque place first! I quickly changed my mind after I saw the menu and my parents were considerate enough to get back into the car and go to McD's instead. I'm glad I have parents that put up with my pickiness; pickiness that probably seems quite outrageous to some people. Some people would think "Why can't she just eat the fried chicken and mashed potatoes? It's not going to <i>kill</i> her." I'm glad my family understands that healthy living is very important to me.<br />
<br />
I figured at McDonald's I could at least get a salad and was very surprised to see a salad on the menu that actually sounded quite appetizing! Their Asian salad came with salad greens (not just iceburg!), edamame, steamed red bell pepper and snow peas, sliced toasted almonds, mandarine orange segments, and low fat sesame ginger dressing. You also have the choice of "crispy" or grilled chicken that comes with a sweet orange glaze.<br />
<br />
In seconds, my salad was ready (yes, that <b>is</b> scary) and I was surprised how appetizing it looked. The salad was fresh and the chicken was hot. I had <b>very little</b> expectations when I went in, but was taken aback by the flavors going on in this salad! I could see a salad of the same taste and freshness being at a restaurant for over double the price.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWAUFaw0j4g_eKhhSInUwSVFig5jNDXMMYygHJKALGQAul6Nk1rMRkOllnIlPGH5GNVQ-N34H__g42e3-eQ4vxbaZlYsb-JdlOlTZKcFSEEvbbFiX2KDLSVr-G0dXHy_vo4E_cBeZ9SY/s1600/mcdonalds_asian_salad_01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWAUFaw0j4g_eKhhSInUwSVFig5jNDXMMYygHJKALGQAul6Nk1rMRkOllnIlPGH5GNVQ-N34H__g42e3-eQ4vxbaZlYsb-JdlOlTZKcFSEEvbbFiX2KDLSVr-G0dXHy_vo4E_cBeZ9SY/s400/mcdonalds_asian_salad_01.JPG" width="400" /></a></div>The picture above is not one I took, but correctly represents exactly what I got when I ordered my salad. (<a href="http://www.brandeating.com/2011/05/review-mcdonalds-asian-salad-returns.html">picture from Brand Eating</a>) Very fresh looking, no?<br />
<br />
In the back of my mind, I <i>knew</i> there was probably some "bad" ingredients in this salad, but I figured what I didn't know wouldn't hurt me. I had hoped that McDonald's had turned over a new leaf. Perhaps they made something new and amazing that would change my mind of what McDonald's could be. <i>Maybe my hatred for McDonald's was preconceived?</i><br />
<br />
Of course, curiosity got the best of me and I looked up the ingredients. <b>Never trust McDonald's</b>.<br />
<br />
I wish people knew to look at the ingredients. And then I wish people knew what certain ingredients even were. I wish people knew more about what they're putting in their body! <i>*sigh*</i><br />
<br />
If I could just <b>get to</b> <i>a few</i> people in this post, I would be happy. The most educated we become, the more change of the food industry will occur!<br />
<br />
Here are the ingredients of the Chicken Asian Salad (<a href="http://nutrition.mcdonalds.com/nutrition1/itemDetailInfo.do?itemID=2940&DCSext.destination=http://nutrition.mcdonalds.com/nutrition1/itemDetailInfo.do?itemID=2940">from McDonald's website</a>)-<br />
<div style="color: red;"><strong>Salad Mix</strong><br />
Iceberg lettuce, romaine lettuce, baby lettuces (which may include lettuces such as baby red romaine, baby green romaine, baby red leaf, baby green leaf, baby red swiss chard, baby red oak, baby green oak, parella, lolla rosa, tango, totsoi, arugula, mizuna, frisee, and radicchio), carrots. CURRENTLY, OUR SALADS DO NOT CONTAIN SPINACH.</div><div style="color: red;"><br />
</div><div style="color: red;"><strong>Asian Blend</strong><br />
Edamame (green soybeans), snow peas, red bell peppers.</div><div style="color: red;"> <b>CONTAINS: SOY.</b></div><div style="color: red;"><br />
</div><div style="color: red;"><strong>Mandarin Oranges</strong><br />
Mandarin orange segments, water, sugar, citric acid.<br />
<b> </b></div><div style="color: red;"><strong>Almonds</strong><br />
Sliced almonds. <br />
<b>CONTAINS: ALMONDS.</b></div><br />
<i>Okay, these four ingredients are <b>good</b>. Of course, iceburg lettuce as the first ingredient isn't preferred, but I'll live.</i> <i>The ingredients in the orange segments were completely expected and aren't very concerning.<b> Now</b> we get into the not-so-good stuff.</i><br />
<br />
<strong style="color: red;">New Grilled Chicken Fillet</strong><br style="color: red;" /><span style="color: red;"> Boneless skinless chicken breast fillets with rib meat, water, seasoning (rice starch, salt, sugar, yeast extract, canola oil, onion powder, maltodextrin, chicken skin, paprika, flavor, sunflower oil, chicken, garlic powder, chicken fat, spices), sodium phosphates. Prepared with Liquid Margarine: Liquid soybean oil and hydrogenated cottonseed and soybean oils, water, partially hydrogenated soybean oil, salt, soy lecithin, mono-and diglycerides, sodium benzoate and potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, beta carotene (color). </span><br style="color: red;" /><b style="color: red;">CONTAINS: SOY LECITHIN.</b><i> </i><br />
<br />
<i>First, you can see the chicken itself contains a lot of extra oil. And what's the need for the added chicken fat? </i><br />
<br />
<i>The <b>maltodextrin</b> you see listed isn't as scary as you may think. It's not necessarily bad for you or good for you and is found in a lot of processed foods. It is a easily digestible carbohydrate that is often used in artificial sweeteners to add bulk. It is similar to corn starch and contains little to no nutrients. The <b>sodium phosphate</b> is basically another name for salt. </i><br />
<br />
<i>The real trouble begins when you look at the ingredients of the liquid margarine. Hyrdogenated oils and partially hydrogenated oils are the worst type of fat to consume because it lowers HDL (good cholesterol) and raises LDL (bad cholestorol)! They should be avoided at all costs.</i><br />
<i><br />
</i><br />
<i>The other ingredients definitely aren't natural or necessarily good for you (in fact, <b>mono-and diglycerides</b> might be similar to trans fats in some respects) but are found in almost everything, so they are hard to avoid.</i><br />
<br />
<div style="color: red;"><strong>Orange Glaze</strong><br />
Water, soy sauce (water, wheat, soybeans, salt, lactic acid, sodium benzoate as preservative), sugar, orange juice concentrate, hoisin sauce (sugar, water, sweet potato, salt, food starch-modified, soybeans, spices, sesame seed, caramel color, wheat flour, garlic, chili pepper, acetic acid, red 40), food starch-modified, distilled vinegar, ginger, salt, citric acid, soybean oil, xanthan gum, propylene glycol alginate, sodium benzoate and potassium sorbate (preservatives), spice, acesulfame potassium, ascorbic acid. <br />
<b>CONTAINS: WHEAT AND SOY.</b></div><br />
<i>Most of these ingredients aren't particularly preferred and are processed but for the most part harmless. <b>Caramel color</b> has been linked to causing cancer but the studies have been a bit inconclusive and there is practically no way to avoid this one. <b> </b></i><br />
<br />
<i><b>Red 40</b> has been shown to have negative effects on children's behavior and an increase in hyperactivity, but that too is very hard to avoid.</i><b></b><br />
<br />
<i><b>Propylene glycol alginate </b>is a safe additive that is used to thicken, stabilize, and preserve many processed foods.</i><br />
<br />
The biggest and hugest mistake in this sweet orange sauce is the <b>acesulfame potassium</b>. Though all the other ingredients I mentioned are not good by any means, I would perhaps turn the other way and order this again if I was in a situation where I needed to get something at McDonald's. The biggest no-no so far has been the trans fats, but even that finds its way into my diet sometimes when I don't realize what I am eating contains it. A delicious salad with a little trans fats is something I would <b>deal</b> with if my options were limited. However, the <b>acesulfame potassium </b>(or acesulfame K) is the worst offender of it all and, mark my words, <i>I will never order this salad again.</i><br />
<br />
<i>Why is acesulfame K so bad?</i> Well, it is another one of those artificial sweeteners. Not just <i>any</i> artificial sweetener but, in fact, the <b>worst</b> of them all (well, either that or <b>aspartame</b>). It is usually used in combination with other sugars or artificial sweeteners because it can withstand heat and is commonly found in soft drinks and chewing gum. Studies have shown that it can cause cancer; it also contains the carcinogen methylene chloride, which has it's own set of side effects like headaches, depression, nausea, mental confusion, liver effects, kidney effects and visual disturbances.<br />
<br />
The salad ingredient list ends with another dose of <b>liquid margarine</b> and does not mention the low fat sesame ginger dressing that accompanies the salad. Luckily, the dressing is from <a href="http://www.newmansown.com/product_detail.aspx?productid=14">Newman's Own</a> and contains mostly natural ingredients with the exception of caramel coloring. (<i>PS- when in doubt and don't know if a salad dressing has a good ingredient list, go with almost any organic dressing or any Newman's Own dressing which is usually easy on the wallet <b>and</b> tasty</i>)<br />
<br />
I hope I enlightened someone out there about "hazardous" ingredients that can be lingering in some of the most innocent looking foods. The main point I want to get across is that you should always look at ingredient labels before buying something (and the shorter it is, the better).The ingredients I found in my salad are only a few of the thousands of ingredients that are added to foods that really shouldn't be. Be aware!<br />
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</tbody></table>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-24075853064287945312011-06-04T18:13:00.000-05:002011-06-04T18:13:35.024-05:00IACP Conference and a Recipe for Garlic Shrimp by Rick Bayless<div style="color: black;">If you live in Austin, then you've probably heard of the International Association of Culinary Professions (IACP) conference that has been taking place at the Hilton this week. I had the opportunity to volunteer for a couple of days and was able to meet a lot of fun people! Culinary heroes from around the country were present for this conference, so it was quite a sight to see! </div><div style="color: black;"><br />
</div><div style="color: black;"><i>I apologize in advance for the completely <b>horrible</b> pictures in this post. Seriously atrocious, but you get an idea of what I saw at least.</i></div><div style="color: black;"><br />
</div><div style="color: black;">Throughout the conference, I saw famous and influential people of the food world like <b>Rick Bayless</b> and <b>Penny De Los Santos</b>-</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDLbsmoo1aj303cT6YFFV5yiyvvpkJLlet2wymtlSLIB75MUHDS8lw-mJBLnZuCEj3pqMIoD2ZbLw1KKHQRzo8vPEFLiw98EKzOlkOtnHXGsypzoIiDomg756NU1PG4CbmMQAHBK9U_U/s1600/IMG_2271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDLbsmoo1aj303cT6YFFV5yiyvvpkJLlet2wymtlSLIB75MUHDS8lw-mJBLnZuCEj3pqMIoD2ZbLw1KKHQRzo8vPEFLiw98EKzOlkOtnHXGsypzoIiDomg756NU1PG4CbmMQAHBK9U_U/s400/IMG_2271.JPG" width="400" /></a></div><div style="color: black;"><b>Dorie Greenspan</b>-</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k_ZQNasX6WZf7Hm-oFrRWNRK3_6t2G9lQbuCejBVOmdU64EZfD_csDuT5G6ORU_6fgmnDX3EFoELX_xXz8tJ_s7PUx0iksL1uYdRS3yETVtKIPedPcGNYVzEoV_3Fv61nEXT06TYv3M/s1600/IMG_2272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k_ZQNasX6WZf7Hm-oFrRWNRK3_6t2G9lQbuCejBVOmdU64EZfD_csDuT5G6ORU_6fgmnDX3EFoELX_xXz8tJ_s7PUx0iksL1uYdRS3yETVtKIPedPcGNYVzEoV_3Fv61nEXT06TYv3M/s400/IMG_2272.JPG" width="400" /></a></div><div style="color: black;"><b>Shirley Corriher</b> (suuuchhh a bad picture, I know!)-</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4irSzNSMqKN0EO72lx0Vr4cXJPBRqoGZ7ICA0gcPlPFCK25V5CilL3kiuU_LWv_insbfY01qikIy6Zx-1dhoxL1n-X1jSPDAl6ZJGfKgsnW1qzx9ZPS8AoXd60pD3W5GLzRJ-aNfH2s/s1600/IMG_2274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4irSzNSMqKN0EO72lx0Vr4cXJPBRqoGZ7ICA0gcPlPFCK25V5CilL3kiuU_LWv_insbfY01qikIy6Zx-1dhoxL1n-X1jSPDAl6ZJGfKgsnW1qzx9ZPS8AoXd60pD3W5GLzRJ-aNfH2s/s400/IMG_2274.JPG" width="400" /></a></div><div style="color: black;"><b>Ellie Krieger</b>-</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUnNW6770zkLCeCgpZweJuobZxOw5nm1g6KnDGMFUDNU4shslz6l_EU8yzaVNKT-4lvb7ohaTZ1OSEyUgs2HRI6snSsFCfUmSlu8_w3NLy_CQloliDrLC5LjoZXeKQ1Mw7TXgnmswLmk/s1600/IMG_2276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUnNW6770zkLCeCgpZweJuobZxOw5nm1g6KnDGMFUDNU4shslz6l_EU8yzaVNKT-4lvb7ohaTZ1OSEyUgs2HRI6snSsFCfUmSlu8_w3NLy_CQloliDrLC5LjoZXeKQ1Mw7TXgnmswLmk/s400/IMG_2276.JPG" width="400" /></a></div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPQ-nac7O5xmSvuPcwNZm-oHNZeGMQIAoKyzuG2IHAdaDuvXMrvKSUWzx4uBjkPmM31m9fmyXgSk54rFMXOkCvGmcoD9Wf6iHoBuWiWxIBvNpF7_0dGdm54Q54GHC4IGKtJ4CBnHpC1Y/s1600/IMG_2278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPQ-nac7O5xmSvuPcwNZm-oHNZeGMQIAoKyzuG2IHAdaDuvXMrvKSUWzx4uBjkPmM31m9fmyXgSk54rFMXOkCvGmcoD9Wf6iHoBuWiWxIBvNpF7_0dGdm54Q54GHC4IGKtJ4CBnHpC1Y/s400/IMG_2278.JPG" width="400" /></a></div><div style="color: black;">I also snagged a picture of her when I was standing behind her at a cookbook fair and sampling event.</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJVk9vAf091H-IXcPoJZTv8LEnjyrmm2dfLUnnT9JbjuU4gSEIH1wnPgO78iRB10jqU6VimNtl_Phfm9bAAOUKS-Hs9AKh0sPt49UAtLlwG2WDi1tS0U7_SN7hMJ_CC_A8sjtU5moUrU/s1600/IMG_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJVk9vAf091H-IXcPoJZTv8LEnjyrmm2dfLUnnT9JbjuU4gSEIH1wnPgO78iRB10jqU6VimNtl_Phfm9bAAOUKS-Hs9AKh0sPt49UAtLlwG2WDi1tS0U7_SN7hMJ_CC_A8sjtU5moUrU/s400/IMG_0145.JPG" width="298" /></a></div><div style="color: black;"><b>Jacques Pepin</b>-</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8rtj58WD6foHPtaAqY1fkMyDQJenHbBlankSAMm9oDfvlf5nvvH-oNT1ErMuk5yTf_v1GJiOEW9FUy8a9pv5qzZhx23OgCIG8J0xI0U2jq6esViU2kD5uAwRFyXae92R5y0NLL98vjg/s1600/IMG_2281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8rtj58WD6foHPtaAqY1fkMyDQJenHbBlankSAMm9oDfvlf5nvvH-oNT1ErMuk5yTf_v1GJiOEW9FUy8a9pv5qzZhx23OgCIG8J0xI0U2jq6esViU2kD5uAwRFyXae92R5y0NLL98vjg/s400/IMG_2281.JPG" width="400" /></a></div><div style="color: black;">And white house pastry chef, <b>Bill Yosses</b>.</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9e97Vm3SSNkxStw0oAO6gjeojTEItO17FS0lEfjnRXJ4nvuElB66qkDlCWANeNy8jUdX8M647YjFF1-l8_Wq-NL5FpfbmbgjykOthoyNsvntCasibkZRaYCIrMq4szfOSF-WOXnZn7r4/s1600/IMG_2283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9e97Vm3SSNkxStw0oAO6gjeojTEItO17FS0lEfjnRXJ4nvuElB66qkDlCWANeNy8jUdX8M647YjFF1-l8_Wq-NL5FpfbmbgjykOthoyNsvntCasibkZRaYCIrMq4szfOSF-WOXnZn7r4/s400/IMG_2283.JPG" width="400" /></a></div><div style="color: black;">There were so many other people there that went unpictured that it would be impossible to name them all. Some included <b>Diana Kennedy</b>, <b>Martin Yan</b>, and <b>Kim Severson</b>.</div><div style="color: black;"><br />
</div><div style="color: black;">I also enjoyed great food at the Culinary Expo that all went undocumented. All <i>except</i> my first bite, then I got lazy :P</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: black; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHTWGMr-TubF-zTCQSVa6g9IrMUm1ANbGOlV7UC5SDhXBsHmWBjP2sXL9zjXjtNytCkQNlPzRAGO-f6urcX_dJDhq5O_bUZWCIXN6rrIBI7wTupLETgwzF7T65LzoWnmpkgdbUeEa8sI/s1600/IMG_2285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHTWGMr-TubF-zTCQSVa6g9IrMUm1ANbGOlV7UC5SDhXBsHmWBjP2sXL9zjXjtNytCkQNlPzRAGO-f6urcX_dJDhq5O_bUZWCIXN6rrIBI7wTupLETgwzF7T65LzoWnmpkgdbUeEa8sI/s400/IMG_2285.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the Idaho Potato Commission- beef and vegetable stew with potato foam and crisp purple potato chip.</td></tr>
</tbody></table><div style="color: black;">All the food was amazing I couldn't help but sample nearly everything! You could say I left thoroughly stuffed (: </div><div style="color: black;">Another thing I took a picture of was the adorable mini pies they served at a gala event.</div><div style="color: black;">They had peach with a brown sugar topping- </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmhYim32p6n_RtlKn8dzoPdrsj1hZsosuhtbafjN6nJC-OB6CDC6cS3_RuO7TRwj0KSNfsFE7yxexrtYBDoxUr_hYmYvWqGRIf0JZXgbC0nCYLv_-2F2FqyxXM2cMa3_UV4tss02HNkk/s1600/IMG_2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmhYim32p6n_RtlKn8dzoPdrsj1hZsosuhtbafjN6nJC-OB6CDC6cS3_RuO7TRwj0KSNfsFE7yxexrtYBDoxUr_hYmYvWqGRIf0JZXgbC0nCYLv_-2F2FqyxXM2cMa3_UV4tss02HNkk/s400/IMG_2266.JPG" width="400" /></a></div><div style="color: black;">Custard with raspberry and whipped cream garnish-</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEH1oEBg9Afp0Z57nTpNpfu4H-wn13iOjGFI9_XyyUpyeFYbNjKICbuB9xi2ohn2BEyUkblZf02UAD_90YzbYc_2RsfCwzpu0bv4C0TL51jSQ65FjIzovRWQo_vGmpC00IB8-ZfUwYR3c/s1600/IMG_2267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEH1oEBg9Afp0Z57nTpNpfu4H-wn13iOjGFI9_XyyUpyeFYbNjKICbuB9xi2ohn2BEyUkblZf02UAD_90YzbYc_2RsfCwzpu0bv4C0TL51jSQ65FjIzovRWQo_vGmpC00IB8-ZfUwYR3c/s400/IMG_2267.JPG" width="400" /></a></div><div style="color: black;">And pecan with a dark chocolate ganache topping (my favorite)-</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGwoYncseUC1mP4Y_pwqhJm_HHOl4iSJjr3Pot332IQ-VFKu63hti_JpQc0qkf05uSZxIhnawjn2jAeqfkfIXWlfjj-jzCS9cyJIwr3OGpnN5EE7o-MD94T6-Dzpr5SLa1Abf6c_2tfY/s1600/IMG_2270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGwoYncseUC1mP4Y_pwqhJm_HHOl4iSJjr3Pot332IQ-VFKu63hti_JpQc0qkf05uSZxIhnawjn2jAeqfkfIXWlfjj-jzCS9cyJIwr3OGpnN5EE7o-MD94T6-Dzpr5SLa1Abf6c_2tfY/s400/IMG_2270.JPG" width="400" /></a></div><div style="color: black;">And the cutest thing? Pre-scooped vanilla bean ice cream to put on top!</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tYgrhEuGNXaGNQLu8h-eHDvoZn41sU50WiylfUE1WKUiE3_y0ZLV_3Sy_3plTbc-2rfUv54MZVrneZkWD00xZ2TgbDuWuXKFqkI4hAsVC6kBLuHm6b15giDt_qTWaqtLIs7pl50JCao/s1600/IMG_2269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tYgrhEuGNXaGNQLu8h-eHDvoZn41sU50WiylfUE1WKUiE3_y0ZLV_3Sy_3plTbc-2rfUv54MZVrneZkWD00xZ2TgbDuWuXKFqkI4hAsVC6kBLuHm6b15giDt_qTWaqtLIs7pl50JCao/s400/IMG_2269.JPG" width="316" /></a></div><div style="color: black;">Again, I apologize for not taking a bunch of photos of all the goodies and swag from the Culinary Expo (seriously, largest Expo I have <b>ever</b> seen...) but if I had this post would have never ended! :P</div><div style="color: black;"><br />
</div><div style="color: black;">I loved volunteering, helping people out, and meeting other local bloggers and food lovers! Its nice when basically whoever you talk to loves food just as much as you do.</div><div style="color: black;"><br />
</div><div style="color: black;">In honor of one of the chefs present at the Expo, I would like to share a absolutely wonderful recipe from Rick Bayless that I made ages ago but never posted. I could eat this dish again and again; it's amazing! </div><div style="color: black;"><br />
</div><div style="color: black;">It's basically shrimp cooked very quickly in a delicious and spicy garlic-infused olive oil. Yummm.</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIdccSRLgiN5L8ChwzT3DO54xJuXjB9Vy46jKWpH3YDjQkuRh85qT9q6O4E9vkVtjfbcDHKv500ijsKzMLLtmmI7a3T57391VYsrJEzQTPdWTZVUC9UV52pfrB_TSgYWflvWMxGJDfGg/s1600/IMG_1095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIdccSRLgiN5L8ChwzT3DO54xJuXjB9Vy46jKWpH3YDjQkuRh85qT9q6O4E9vkVtjfbcDHKv500ijsKzMLLtmmI7a3T57391VYsrJEzQTPdWTZVUC9UV52pfrB_TSgYWflvWMxGJDfGg/s400/IMG_1095.JPG" width="400" /></a></div><div style="color: black;"><b>Camarones Al Mojo De Ajo </b>(Shrimp with Garlic)</div><div style="color: black;">by Rick Bayless</div><div style="color: black;">Ingredients: </div><div style="color: black;"> <span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">cup</span></span> <span class="name"> garlic clove, peeled (about 2 large heads of garlic) </span> </span><br />
<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name"> extra virgin olive oil</span></span><br />
<span class="name"> salt </span><br />
<span class="ingredient"><span class="amount"><span class="value">The juice of 1 lime</span></span></span><br />
<span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type"></span></span> <span class="name"> chipotle chiles in adobo, seeded and cut into thin strips (canned) </span> </span><br />
<span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type"></span></span> <span class="name"> limes, cut into wedges </span> </span><br />
<span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">lbs</span></span> <span class="name"> medium shrimp, peeled and deveined</span></span><br />
<span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> <span class="name"> fresh cilantro, chopped (optional) </span></span></div><div style="color: black;"><br />
</div><div style="color: black;"><span class="ingredient"><span class="name">Directions: </span></span></div><div style="color: black;">1. Chop garlic into 1/8 inch bits. Scoop into a saucepan, measure in the oil and ½ tsp. salt, and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer. Adjust the heat to the very lowest possible setting to keep mixture at very gentle simmer and cook, stirring occasionally, until garlic is soft and pale golden, about 30 minutes.<br />
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2. Squeeze the juice of 1 lime into the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste and add more salt as needed. Keep pan on low heat. Cut remaining limes into wedges and reserve.<br />
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3. De-vein shrimp. Set a large nonstick skillet over medium-high heat and spoon in 1 ½ Tbsps. of oil, but not the garlic, from the garlic mixture (the mojo). Add half the shrimp to the skillet, sprinkle generously with salt, then stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro or parsley; set aside. Repeat with remaining half of shrimp and another 1 ½ Tbsps. of garlicky oil.<br />
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4. <b>To serve:</b> Scoop out warm bits of garlic and chiles from pan and spoon them over the shrimp. Serve with lime wedges.<span class="ingredient"><span class="name"> </span></span></div><div style="color: black;"><span class="ingredient"><span class="name"> ***</span></span></div><div style="color: black;"><span class="ingredient"><span class="name">Though the cooking of the shrimp is lightening fast (especially the tiny ones I got), the oil does take some time so you have to account for that.</span></span></div><div style="color: black;"><br />
</div><div style="color: black;"><span class="ingredient"><span class="name">I made a small batch (only 1/2 pound of shrimp and 1/2 the amount of garlic oil) because it was just me and my dad. </span></span></div><div style="color: black;"><br />
</div><div style="color: black;"><span class="ingredient"><span class="name">I had this <i>perfect</i> rice to serve it with; a "Santa Fe" whole grain medley by Uncle Ben's.</span></span></div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvvUbKZbtiO3lpTSJzgtJBS9gygYhB54RRriYYTia3G4HXTkzeDmmHBp2n22lInhCfbpE_pO2tyRDXTORDXf3V8LRzhxN8KjjGWQuvK2fry-vGf0-fBgGGwXYdi2UDCM09iUYmGqn1D8/s1600/IMG_1093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvvUbKZbtiO3lpTSJzgtJBS9gygYhB54RRriYYTia3G4HXTkzeDmmHBp2n22lInhCfbpE_pO2tyRDXTORDXf3V8LRzhxN8KjjGWQuvK2fry-vGf0-fBgGGwXYdi2UDCM09iUYmGqn1D8/s400/IMG_1093.JPG" width="291" /></a></div><div style="color: black;"><span class="ingredient"><span class="name"> Ready in seconds and bursting with flavor! I really liked this one (we got a variety pack from Costco) but it was too salty. Go figure from pre-flavored rice, though! It had brown rice, red and white wheat, black beans, corn, peppers, cilantro, and seasonings. Perfect to pair with the shrimp :D</span></span></div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9N418K26QNAicEbBdzeB1j9pxFPNRNNd9sZEM8ve7qAIuYYFh2sre7CI2sdEqXmEasGqk4lJfetsmyIDdRQYyrkVcFQ_L4LDKZgMfqWI7YJnrRhwhJKgJmBMV7kbGTPCEFh_hmUCRRE/s1600/IMG_1096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9N418K26QNAicEbBdzeB1j9pxFPNRNNd9sZEM8ve7qAIuYYFh2sre7CI2sdEqXmEasGqk4lJfetsmyIDdRQYyrkVcFQ_L4LDKZgMfqWI7YJnrRhwhJKgJmBMV7kbGTPCEFh_hmUCRRE/s400/IMG_1096.JPG" width="400" /></a></div><div style="color: black;"><span class="ingredient"><span class="name"> I used some of the leftover delicious garlic oil to roast a couple brussel sprouts sprinkled with kosher salt for the side. That oil has found its way into almost everything I make! (The recipe makes a lot, but the oil keeps forever in the refrigerator.)</span></span></div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta_8rlEn-Z66t1hlXEuX4SVa1LCLrdQ8GkeMPI14AMzHGG8QaBnr6NvQw4i31ySjKv5kP13QvNmuj1-v3dzHZ3M5aJfOLD0YBnTZcgnrFgX8eZvzsHDHvZf8sQE7sTZ-mWHpg5_d-2Ig/s1600/IMG_1097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta_8rlEn-Z66t1hlXEuX4SVa1LCLrdQ8GkeMPI14AMzHGG8QaBnr6NvQw4i31ySjKv5kP13QvNmuj1-v3dzHZ3M5aJfOLD0YBnTZcgnrFgX8eZvzsHDHvZf8sQE7sTZ-mWHpg5_d-2Ig/s400/IMG_1097.JPG" width="400" /></a></div><div style="color: black;"><span class="ingredient"><span class="name"> All together!</span></span></div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fHsHQ8O6TVwO5BZy4ZbjlQB04p27QMmCPUKwEOaEMJSrjP0uIT9sGqsBdMnK82cnDqsf4uYlItLLHz9lDpufHwqcAH23EoiAJv1TYxeQ-GHgayECUAZB0ss7W_pJz0EQfVgtIrAqqoQ/s1600/IMG_1098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fHsHQ8O6TVwO5BZy4ZbjlQB04p27QMmCPUKwEOaEMJSrjP0uIT9sGqsBdMnK82cnDqsf4uYlItLLHz9lDpufHwqcAH23EoiAJv1TYxeQ-GHgayECUAZB0ss7W_pJz0EQfVgtIrAqqoQ/s400/IMG_1098.JPG" width="400" /></a></div><div style="color: black;"><span class="ingredient"><span class="name"> Perfect meal. Thanks Rick Bayless :P</span></span></div><div style="color: black;"><span class="ingredient"><span class="name"> </span></span></div><div style="color: black;"><span class="ingredient"><span class="name">I'll be in Arkansas for the next couple of days so I won't be able to blog. Driving up there won't be fun (9 hour drive) but I'm excited for student orientation at the University of Arkansas! Soon I'll be living there...crazy! </span></span> </div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-51286596040631146092011-06-03T23:51:00.000-05:002011-06-03T23:51:29.190-05:00100% Whole Grain Chocolate Chip Cookies with Walnuts and Shaved Chocolate<div style="font-family: inherit;"><span style="font-size: small;">Cookies are delicious. <b>Especially</b> if they have chocolate in them (in fact, its <i>kind of</i> a requirement.) But what makes a cookie especially sweet in my book is when it can pack <i>a little<b> </b>bit </i>of nutrition in there too. </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">I came across a cookie called "<a href="http://www.wholegraingourmet.com/recipes/43-cookies/69-ultimate-whole-wheat-chocolate-chip-cookies.html">The Ultimate Whole Wheat Chocolate Chip Cookie</a>" on <a href="http://www.wholegraingourmet.com/">Whole Grain Gourmet</a> and knew it was one I had to check out. </span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mlnKfzjmGdQbmQRCEejyKhzhBlELv5fxVLvTPWqce6oLAD-C14QVHMKVyvC_K4NdxHhSg6mMA7a4vX9KRn9YV4iUkZCojCdEgSfqvGyvZ1YQKgNnKmWlYchid9QHPHVDnhGWLg67Q7s/s1600/IMG_2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mlnKfzjmGdQbmQRCEejyKhzhBlELv5fxVLvTPWqce6oLAD-C14QVHMKVyvC_K4NdxHhSg6mMA7a4vX9KRn9YV4iUkZCojCdEgSfqvGyvZ1YQKgNnKmWlYchid9QHPHVDnhGWLg67Q7s/s400/IMG_2259.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Upon further inspection I noticed the ingredients were very similar to my very favorite "<a href="http://notthenormalteenagefare.blogspot.com/2011/05/best-cookies-i-have-ever-made-chocolate.html">imitation Double Tree</a>" cookies with slight differentiations. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">For example, they both had the same amount of flour, butter, eggs, and sugar but the proportion of how much brown sugar to granulated sugar was different. They also used the same technique of <i>grinding</i> the oats into a fine powder so they better blend with the rest of the ingredients.</span></div><div style="font-family: inherit;"> <span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Though it was similar, where it differed intrigued me. It didn't have the addition of toffee bits (Would it stay as moist?) It used walnuts instead of pecans (which nut proves best to compliment the cookie?) and it called for the addition of <i>shaved chocolate</i> (Would that make the cookie spread more? How would the flavor profile change?) </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">With these distinctions, I knew the outcome would be a different overall cookie experience, instead of the same cookie with the exchange of whole wheat flour for all purpose.</span></div><div style="font-family: inherit;"><span style="font-size: small;">***</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">I find it helpful to set up all my stations first. I sift all my dry ingredients, I put together the ingredients to be creamed, measure out all of the add-ins, and lay out my eggs and butter so that while I'm doing all of the other stuff, they can get closer to room temperature (but really, I don't worry too much about the eggs being room temp) When I'm all ready, I'll usually put the butter in the microwave on <i>power 1</i> for half a minute-one minute to get it where I want it to be. It <b>should not</b> be melted, but soft and able to be indented with the touch of your finger.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Step by step photos, for your pleasure: (Or scroll down for the recipe)</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">You will need white whole wheat flour, oats, dark brown sugar, sugar, kosher salt, baking powder, baking soda, dark chocolate chips, a dark chocolate bar, walnuts, butter, imitation vanilla, and one egg.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWezJJ-TPqhsCrwQAlVv83zcTETAnwdy9xBbxe3Ohg88wcNPDbBcEehLJQtTbvrcBrXaWWAm8idBmQ8cyGFonCgpo2xvp54NO1rGMfTTSUz1RI4W82n2UT5P2jeEfYnMDqriizJ_tj_0/s1600/IMG_2237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWezJJ-TPqhsCrwQAlVv83zcTETAnwdy9xBbxe3Ohg88wcNPDbBcEehLJQtTbvrcBrXaWWAm8idBmQ8cyGFonCgpo2xvp54NO1rGMfTTSUz1RI4W82n2UT5P2jeEfYnMDqriizJ_tj_0/s400/IMG_2237.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Not sure why I chose imitation vanilla or <i>kosher</i> salt? Reference<a href="http://notthenormalteenagefare.blogspot.com/2011/04/great-chocolate-chip-cookie-experiment.html"> this post</a>.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">The recipe called for a 60% cocoa or better dark chocolate bar, but I just bought cheapo Hershey's special "dark" and called it a day. Don't judge.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Oh and that huge bag of organic sugar? Costco, my friends. Oh, and those walnuts and the butter too. I <3 Costco.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">First, grind the oats into a fine powder and then sift with the rest of the dry ingredients-</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL2t0Y8DI-JqVlkVw4izAr9-TpNU32bdbI2DWGqlUJYj12dVfdgLBAxM_fWjc-s4jk1Kw7IwlWc3ISlck4x3CetYGtsrf1i4WWzyKPu6lRBTNOOABBee5SxMbUkCbc9z_zhZZByF33ok/s1600/IMG_2238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL2t0Y8DI-JqVlkVw4izAr9-TpNU32bdbI2DWGqlUJYj12dVfdgLBAxM_fWjc-s4jk1Kw7IwlWc3ISlck4x3CetYGtsrf1i4WWzyKPu6lRBTNOOABBee5SxMbUkCbc9z_zhZZByF33ok/s400/IMG_2238.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Then, gather and measure all of the add-ins. I grated about half that bar and toasted the walnuts (a <b>must</b> with any nut for cookies!)</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK0AXnemErZMQU0YEgPRuk2To5c_EC0DvEy575X-f8U9GKYwCryNINDH6eX6qumMkP9lsWdwe5gsk_JH0VfHIhOWha6EVHoEso2x2-1qS0hwolukbvDsZaMDd_y7q9tGAK13xUqu6RIE/s1600/IMG_2240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK0AXnemErZMQU0YEgPRuk2To5c_EC0DvEy575X-f8U9GKYwCryNINDH6eX6qumMkP9lsWdwe5gsk_JH0VfHIhOWha6EVHoEso2x2-1qS0hwolukbvDsZaMDd_y7q9tGAK13xUqu6RIE/s400/IMG_2240.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>Quick tip</b>: Place walnuts or whatever nut you need to toast (room temperature <b>or</b> straight from the freezer) in your microwave straight on the plate around the outer edges. Microwave for about a minute, move them around (keeping them on the outer edges for even cooking) and then microwave for about a minute or less until they start to sizzle and smell toasty. Watch them to make sure they don't burn! <b>SO</b> much faster to toast them this way than through the oven or in the pan via stove-top. Tastes just as great, too!</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Doesn't that grated chocolate look to die for?</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76UJoGVrMKyc2iWqiJBcUfDvq1e_Z4abdH51SybbHyY_g2b2aTQ2l4LJfsrC5O5aKSaHYpu09HAbLu8w1asFdFk-uGqzOpWmGpSUTIo9fMHYeY8oIeH6gPcsUvFlGErcFEl6hezsPo-I/s1600/IMG_2241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76UJoGVrMKyc2iWqiJBcUfDvq1e_Z4abdH51SybbHyY_g2b2aTQ2l4LJfsrC5O5aKSaHYpu09HAbLu8w1asFdFk-uGqzOpWmGpSUTIo9fMHYeY8oIeH6gPcsUvFlGErcFEl6hezsPo-I/s400/IMG_2241.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Alright, now put the brown sugar, sugar, and butter in a bowl (or if you're fancy, in the bowl of a stand mixer.)</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgVERuDujHNCg0VOuASBNQWN_P2IXNMnwJSutYXR7VTgTsW_LLPv5CmDoLx_lY3QzJ7lx7AYachyKPbaBuJWidEv3bUHoOBw-_Rr1v1_g116dRdecRRpK4YhOhnI7qnV2t35-4bqK-Ew/s1600/IMG_2242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgVERuDujHNCg0VOuASBNQWN_P2IXNMnwJSutYXR7VTgTsW_LLPv5CmDoLx_lY3QzJ7lx7AYachyKPbaBuJWidEv3bUHoOBw-_Rr1v1_g116dRdecRRpK4YhOhnI7qnV2t35-4bqK-Ew/s400/IMG_2242.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Butter just got <i>a little</i> too melty for my liking, but eh not too bad.</span></div><div style="font-family: inherit;"><span style="font-size: small;">Alright! Time for creaming. The mixture will change in color by becoming much lighter and will be emulsified instead of gritty. </span></div><div style="font-family: inherit;"><span style="font-size: small;">Just keep mixing on high till you get to around here- </span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOGavEOVL2M6SJGdPy6Sk-nHZnxzp0dos5KA7RAa0moClHpIZknV5KyH7Izq-ChHx-SAC3sDgCNQq9zxNawI3_QjvQfMZkRRosIeOSEmkq9RtEAf80oGzM7td-aRX9FRQEbxMwnw_mk4/s1600/IMG_2243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOGavEOVL2M6SJGdPy6Sk-nHZnxzp0dos5KA7RAa0moClHpIZknV5KyH7Izq-ChHx-SAC3sDgCNQq9zxNawI3_QjvQfMZkRRosIeOSEmkq9RtEAf80oGzM7td-aRX9FRQEbxMwnw_mk4/s400/IMG_2243.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Yes, the beaters look tempting..but <b>focus</b>!</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQycXmuydZyOtr09IYbW4FdpITWEqnJLJiYNGOAR5BpJfejnRu9gW0fT70zK1NfqUP_sY5f_AYM_3sEfGYfW2EzbBnGRPP0nJfGhB0lyZ8LezQ-b67mfqK2tsxv3RCYD7kqmMd_AbSXM/s1600/IMG_2245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQycXmuydZyOtr09IYbW4FdpITWEqnJLJiYNGOAR5BpJfejnRu9gW0fT70zK1NfqUP_sY5f_AYM_3sEfGYfW2EzbBnGRPP0nJfGhB0lyZ8LezQ-b67mfqK2tsxv3RCYD7kqmMd_AbSXM/s400/IMG_2245.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Much better. (:</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">The creaming took me about 3 to 4 minutes.</span></div><div style="font-family: inherit;"><span style="font-size: small;">Now add in one egg and the vanilla extract.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVPSoAQXV9FnAcYkX4Ce-At-AYZmyxGvLwN6CF22JkhCzsFBokLN2f1IETC7_H1X9qBiEbt18dpkOdojY2EdIAIHqJ2QqLkUT7qkv_YC08DLa2jBJEKahoU-lRJ9U2fYBKQR3lEKJLCs/s1600/IMG_2246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVPSoAQXV9FnAcYkX4Ce-At-AYZmyxGvLwN6CF22JkhCzsFBokLN2f1IETC7_H1X9qBiEbt18dpkOdojY2EdIAIHqJ2QqLkUT7qkv_YC08DLa2jBJEKahoU-lRJ9U2fYBKQR3lEKJLCs/s400/IMG_2246.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Perfect. It is now time to add the dry ingredients that were already sifted together. If you have a fancy stand mixer, feel free to add the dry ingredients gradually on slow speed. Unfortunately, <i>my</i> hand mixer has one speed- <b>super fast</b>, so I will be stirring by hand. </span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoU4gbZpAius12_nH1Nc0n8B_KPIOQ1iyz7bQeC3jU5_eOyI5Pj52-vjCZhulq2gT-zH5SgBC0SJItJKt4eM4C46YgUdWavNO9DX7pLrZf-zW9Syfl7EJYGvNYDCNvQtTx0hoHJPvZOWI/s1600/IMG_2247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoU4gbZpAius12_nH1Nc0n8B_KPIOQ1iyz7bQeC3jU5_eOyI5Pj52-vjCZhulq2gT-zH5SgBC0SJItJKt4eM4C46YgUdWavNO9DX7pLrZf-zW9Syfl7EJYGvNYDCNvQtTx0hoHJPvZOWI/s400/IMG_2247.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> Most of the oats will be ground so fine they disappear into the dough, but not all of it. That's normal! It adds texture and is a good thing.</span></div><div style="font-family: inherit;"><span style="font-size: small;">Gently stir in the add-ins-</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NSb4QAKdR00WWDj61Le4arevwACa-04ZDKVy-uyF_uqmlc_ab7waBqsFVU45FA0NWlfse-LZJTEVKszbZIK7CBM_yh4IEfF7wKWDYquGKspUhvVtjsX3gvkIzp1ogIE3Avd7RAiteiM/s1600/IMG_2248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NSb4QAKdR00WWDj61Le4arevwACa-04ZDKVy-uyF_uqmlc_ab7waBqsFVU45FA0NWlfse-LZJTEVKszbZIK7CBM_yh4IEfF7wKWDYquGKspUhvVtjsX3gvkIzp1ogIE3Avd7RAiteiM/s400/IMG_2248.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">And presto! Delicious cookie dough ready for baking.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTpJUVSFL5Cdzt1mMiwcQO3PfwauzJfTzRLARJK9sjACim6M2jUUfnnU_bFQKAuytLeLkCZrnbcIbttzyXLylG3PQ9wKgeIII-qN0zwEbeyeUf7H9Xer4TWu-nTsuPjIeVKWY_lNyWJ0/s1600/IMG_2250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTpJUVSFL5Cdzt1mMiwcQO3PfwauzJfTzRLARJK9sjACim6M2jUUfnnU_bFQKAuytLeLkCZrnbcIbttzyXLylG3PQ9wKgeIII-qN0zwEbeyeUf7H9Xer4TWu-nTsuPjIeVKWY_lNyWJ0/s400/IMG_2250.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">But wait! Practice a little self control and refrigerate the dough for 1 to 2 hours. It's not required (and not mentioned in the original recipe), but it will help all those whole grains absorb the moisture and let the flavors develop. </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">After a good chill, I placed 9 dough balls (40 grams each, but next time I would do 35 grams each) on a baking sheet.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYwU-TeWSebxtl5ivSpooPnFpCyBoLwFgOk6E0BLsDujdFi5HtttA-dws8v8PDH3aqqDzLPecm3l1drcDHpZZtRJ1NoLzlrIAP80V8jgOZc7TwlUH81S8PPBjDt0Z4ibFQk4taSMcVyg/s1600/IMG_2254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYwU-TeWSebxtl5ivSpooPnFpCyBoLwFgOk6E0BLsDujdFi5HtttA-dws8v8PDH3aqqDzLPecm3l1drcDHpZZtRJ1NoLzlrIAP80V8jgOZc7TwlUH81S8PPBjDt0Z4ibFQk4taSMcVyg/s400/IMG_2254.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> Awaiting their fate...muahahaha.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGS7f71UpBn0QGz2JnfAFGD6TLkKNHOiNmgsNy-VaEtM83-Kurun80fkdgom8b-cnYJrx-jFbXIqwZn-TKjdMbKBPyREti_Ellwmwjc6SLNgWUxuAwX693RIgRsf-c-FQGW7_3ue7lFCw/s1600/IMG_2255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGS7f71UpBn0QGz2JnfAFGD6TLkKNHOiNmgsNy-VaEtM83-Kurun80fkdgom8b-cnYJrx-jFbXIqwZn-TKjdMbKBPyREti_Ellwmwjc6SLNgWUxuAwX693RIgRsf-c-FQGW7_3ue7lFCw/s400/IMG_2255.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">Baked at 375 degrees for 12 minutes.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp3OS4hi9rLSfU6-ggrUjD29xAbMU16hN9-RMVvYzpkuNCKfvPMiObyPGfjJxEbnP96RLZuzNl7oEaQmWBBB9zPOPZMzMl_gKq3rxzFeqN4KlgmvyTcME63l4nC9mD9tuF0P8cGB8-kY/s1600/IMG_2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp3OS4hi9rLSfU6-ggrUjD29xAbMU16hN9-RMVvYzpkuNCKfvPMiObyPGfjJxEbnP96RLZuzNl7oEaQmWBBB9zPOPZMzMl_gKq3rxzFeqN4KlgmvyTcME63l4nC9mD9tuF0P8cGB8-kY/s400/IMG_2256.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">They won't spread much, but I like that because then the middles can stay a little gooey. You can flatten the balls slightly before baking if you'd like them a little flatter, though.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN6hbNKRZjvvCa1TZH-5eNKXxeOn88DM3Hp3EKBzykzOvBIkV3-UEbUgIoNJ5Vq5R2JTOJRqaR-rr_Cx9D700w1gxUAh27SfzvLKLNF1L_vFV7KyMm8jssP-hjcOtIfLVB_Fq25bhEpc/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN6hbNKRZjvvCa1TZH-5eNKXxeOn88DM3Hp3EKBzykzOvBIkV3-UEbUgIoNJ5Vq5R2JTOJRqaR-rr_Cx9D700w1gxUAh27SfzvLKLNF1L_vFV7KyMm8jssP-hjcOtIfLVB_Fq25bhEpc/s400/IMG_2257.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">It's a little hard to tell when they're done, because they don't brown a whole lot. I think I may have over baked mine because they were a bit dry the next day. I would say next time that I would bake them for 10 minutes and then take them out no matter what they look like. These cookies have a lot more structure than others, so you won't have to worry about them collapsing. If they turned out a little under-baked, all the better!</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">In the end, you are awarded with an incredible cookie. Dense and thick, chocolaty beyond belief, bitter yet sweet at the same time. A true winner.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7MJHP-q94BupTWaddbkNwqJBtkcpw1oyzHRc6MhdDurbl0fQXBbzNf3V3k0yul4liIear2RT3WvaNRTX9_mP3pe92IidqLipcEGcP7ErWVm8oY1Jc2-qDDWPF6LJ0VGRJYZyVV_6eUo/s1600/IMG_2258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7MJHP-q94BupTWaddbkNwqJBtkcpw1oyzHRc6MhdDurbl0fQXBbzNf3V3k0yul4liIear2RT3WvaNRTX9_mP3pe92IidqLipcEGcP7ErWVm8oY1Jc2-qDDWPF6LJ0VGRJYZyVV_6eUo/s400/IMG_2258.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;">And to answer my original questions-</span></div><div style="font-family: inherit;"><span style="font-size: small;">Yes, the toffee bits add moisture to the cookie, but aren't vital. This cookie quite simply has a different flavor profile than the double tree ones. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">The walnuts worked very well in this cookie. The bitterness that walnuts can sometimes have was counterbalanced nicely. I would keep using walnuts in <i>this</i> cookie, but pecans in the Double Tree ones.(once again, different flavor profile)</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">No, the cookies did not spread more because of the addition of the shaved chocolate. In fact, they spread less because they did not have toffee bits (which melt when baking) <b>and</b> included a bit more oats (more structure).</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">And to my question "How would the flavor profile change?", that has already been thoroughly discussed.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Would I make these again? Without a doubt. It's also a great base for other additions. Next time, I might try using mini peanut butter cups instead of chocolate chips, and peanuts in place of the walnuts (but keep the shaved chocolate addition).</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">No one will ever notice that these are made with whole wheat flour and ground oats. There's too many amazing flavors going on! </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>Ultimate Whole Wheat Chocolate Chip Cookies</b></span></div><div style="font-family: inherit;"><span style="font-size: small;">Adapted from <a href="http://www.wholegraingourmet.com/recipes/43-cookies/69-ultimate-whole-wheat-chocolate-chip-cookies.html">Whole Grain Gourmet</a><br />
<b><i>Ingredients:</i></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"><b><i> </i></b></span><span style="font-size: small;"><span>1/2 cup unsalted butter, softened</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1/2 cup dark brown sugar, packed</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1/2 cup organic sugar</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1 egg</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1 1/2 teaspoons imitation vanilla</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1 cup (4.5 ounces) white whole wheat flour</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1/2 teaspoon baking powder</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1/4 teaspoon baking soda</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>heaping 1/4 teaspoon kosher salt</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1 1/4 cups old-fashioned rolled oats</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>3/4 to 1 cup dark chocolate chips, 60% cocoa</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>3/4 cup toasted walnuts, chopped</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span>1 (1.5 to 2 oz) dark chocolate bar, grated</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span> <b><i><span style="color: black;">Preparation:</span></i></b></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span><b><i><span style="color: black;"> </span></i></b></span></span><span style="font-size: small;"><span><span>1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Preheat oven to 375 degrees.</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span><span>2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Place oats in a food processor and process until it turns into a powder. </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span><span>3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda. </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span><span>4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>In a large bowl, cream together butter and both sugars for 3 minutes on medium speed. Beat in the egg and vanilla. Gradually beat in dry ingredients. Stir in grated chocolate and then add chocolate chips and chopped nuts. </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span><span>5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Roll or scoop dough into 2-inch sized balls (35 grams each) and place 2 inches apart on ungreased cookie sheet. Bake for 10-12 minutes. The cookies will look underdone, <b>do not over bake</b>.</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span><span>6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Cool 2 minutes on baking sheet before transferring to a cooling rack. </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span> </span></span><span style="font-size: small;"><span style="line-height: 115%;"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span style="line-height: 115%;">Makes 25 cookies. The scooped dough freezes well and bakes up as delicious as fresh. Add 1-2 minutes to bake time for frozen dough.</span></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"><span style="line-height: 115%;">I forgot to do it this time, but it wouldn't be a bad idea to <b>sprinkle a little kosher salt</b> <b>on each cookie ball</b> before baking. It adds to the overall flavor; just don't go over board!</span></span></div><div style="font-family: inherit;"><br />
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</style> <![endif]--> </div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-13962382015351172202011-06-01T23:54:00.000-05:002011-06-01T23:54:15.970-05:00Going Green : Walnut Pesto and THE BEST Guacamole I've Ever HadToday I would like to share with you guys two healthy dips and spreads that are heavy on the green, healthy fats and most importantly, the delicious factor.<br />
<br />
First up, <b>roasted tomatillo avocado guacamole</b>!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEodw-rhlIbP6B1L2vtX86fMwJrWZP_CTmM0mKsAE7H7xrmY-ND-rDGcCNuwzlh3OIM1vzGZdIFvA13TopStjCCT6ZclN-6o6VvIxno_dyWJBlP5lJwgf2_wYxnleYxAyfn_W9jiRErNY/s1600/IMG_2170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEodw-rhlIbP6B1L2vtX86fMwJrWZP_CTmM0mKsAE7H7xrmY-ND-rDGcCNuwzlh3OIM1vzGZdIFvA13TopStjCCT6ZclN-6o6VvIxno_dyWJBlP5lJwgf2_wYxnleYxAyfn_W9jiRErNY/s400/IMG_2170.JPG" width="400" /></a></div><br />
All the purist out there may be shaking their heads because this guacamole is nearly <b>half</b> tomatillo and contains some other more non traditional ingredients; but for me, that's what attracted me to this recipe!<br />
<br />
I found the recipe over at <a href="http://whatsgabycooking.com/">What's Gaby Cooking</a> and just so happened to have <b>perfectly</b> ripe avocados from Costco just <i>asking</i> to be whipped into something delicious.<br />
<b>Roasted Tomatillo Guacamole</b><br />
Only <i>slightly</i> adapted from <a href="http://whatsgabycooking.com/california-avocados-direct-tomatillo-avocado-dip-avocado-giveaway/">What's Gaby Cooking</a><b> </b><br />
<br />
<div class="ERIngredientsHeader"><b>Ingredients</b></div>2 avocados, seeds and skin removed<br />
zest and juice of 1 lime<br />
2 small clove garlic<br />
1 scant teaspoon kosher salt<br />
1 tsp pepper<br />
1 tsp honey<br />
1/2 jalapeno, seeds removed<br />
1/4 cup chopped cilantro<br />
1/4 cup white onion, diced<br />
6 medium Tomatillos, roasted (about 12 to 14 ounces)<br />
<div class="ERInstructionsHeader"><b>Directions</b></div><div class="instructions"> <ol><li class="instruction">Preheat oven to 450 degrees.</li>
<li class="instruction">Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan. Drizzle with olive oil and roast for 15-20 minutes until they are tender. Remove and set aside to cool.</li>
<li class="instruction">Add all ingredients to a food processor and pulse for briefly so some chunks remain. </li>
</ol>***<br />
The original recipe called for the guacamole to be turned into more of a <i>puree</i> in the food processor, but I've been raised on chunky guacamole. Texture is key! I don't want a homogenous mixture, I want little pops of flavor. Keeping it a bit on the chunky side (by only pulsing briefly) allows that.<br />
<br />
I was excited to make some more of my <a href="http://notthenormalteenagefare.blogspot.com/2011/05/tilapia-ceviche-and-low-fat-tortilla.html">microwaved tortilla chips</a> to go along with the guacamole but I couldn't keep them coming out fast enough! This dip goes <i>lightning fast</i>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vEIBXMj76xLSwv-eEF3u-jU3P_hCrYdRx1EcLfWa2KrVeO5UBh2plbdVavfwCLKAXCT0h_Tfa3bwt1tfv4OA4WSjniGsWGu_ADn_5cWppLc2gXJ1FKPt8s7iBwtO7vhjn5sRwHUbydQ/s1600/IMG_2174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vEIBXMj76xLSwv-eEF3u-jU3P_hCrYdRx1EcLfWa2KrVeO5UBh2plbdVavfwCLKAXCT0h_Tfa3bwt1tfv4OA4WSjniGsWGu_ADn_5cWppLc2gXJ1FKPt8s7iBwtO7vhjn5sRwHUbydQ/s400/IMG_2174.JPG" width="400" /></a></div>My dad proclaimed that this was the best guacamole he has ever had. This is coming from a Texan that has had <b>a lot</b> of guacamoles in his lifetime! My mom said that it was "one of the best" but didn't want to commit to saying it was "the best". Psh. Scaredy cat.<br />
<br />
The best thing about this guac? It never turns brown! I think it might be because of the large quantity of lime juice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCHBUxSxRCxNZY928kBD4x6Nl81Hvd9npWIdPcau8zEawkzFAfCJhWg23m6fYXc8tKG2rGVRlYSjx1PUsbyyFmHV7CIkz0HeUAeXrmkjfUu6XX7KukbTLrZOqgkyr9w_l-SmRst21Y4I/s1600/IMG_2179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCHBUxSxRCxNZY928kBD4x6Nl81Hvd9npWIdPcau8zEawkzFAfCJhWg23m6fYXc8tKG2rGVRlYSjx1PUsbyyFmHV7CIkz0HeUAeXrmkjfUu6XX7KukbTLrZOqgkyr9w_l-SmRst21Y4I/s400/IMG_2179.JPG" width="400" /></a></div>And since those Costco bags of avocados come in such humongous quantities, I actually made this guac a second time only days later because it was <i>that</i> good. It has <b>tremendous</b> amount of flavor! The zest of the lime really adds a good zing and the honey is oh-so faint but adds to the overall deliciousness.<br />
<br />
This would be great for parties because 1) it doesn't brown, 2)it gets better with age so you could just let it chill out in the fridge for a bit, and 3) people would go CRAZY over it!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCGpV6YbpIINJh-gtPqtTgGSyQhRZFxREAiCyyXS4NLE64KQ-ElB9HdsBq7HtkGSQtbwuLdQWUFL8n10kCZHhA7Wv_ZAy6SKszY67zuqqcZ2fOFO3AN-u3xvLYKM6Eu-dkYrFYyMy2Bw/s1600/IMG_2175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCGpV6YbpIINJh-gtPqtTgGSyQhRZFxREAiCyyXS4NLE64KQ-ElB9HdsBq7HtkGSQtbwuLdQWUFL8n10kCZHhA7Wv_ZAy6SKszY67zuqqcZ2fOFO3AN-u3xvLYKM6Eu-dkYrFYyMy2Bw/s400/IMG_2175.JPG" width="400" /></a></div>Oh and another plus would be that since it's bulked up by yummy roasted tomatillos, you get more guacamole for less money (since avocados = <b>$$$</b>).<br />
The only downside I can think of is that you'd have to make twice the amount because it's going to go <b>twice</b> as fast!<br />
<br />
You think I'm joking? I'm not.<br />
Seriously. Just make this. <i>Please</i>. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDE9M4GlWGRmfPyCP7DHuYUEukyf4nDqS2CiFJBJ-DSQduauWwNeuEs2treCme-Ms3zrrhlkamZCWB-qF7ID8wJd7VBje0X3aV9OSo7ktydAa03l4aYgt5aqwnoi1c_r2ckKSIIcaiQHQ/s1600/IMG_2171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDE9M4GlWGRmfPyCP7DHuYUEukyf4nDqS2CiFJBJ-DSQduauWwNeuEs2treCme-Ms3zrrhlkamZCWB-qF7ID8wJd7VBje0X3aV9OSo7ktydAa03l4aYgt5aqwnoi1c_r2ckKSIIcaiQHQ/s400/IMG_2171.JPG" width="400" /></a></div>Oh, but it's not my fault if you get addicted. Or is it? Oh well.<br />
(: <br />
<br />
My next <b>green</b> thing is a fabulous <b>homemade walnut pesto</b>.<br />
I've never made a homemade pesto, and I certainly didn't know how easy it was!<br />
</div><div class="instructions">The real reason that I wanted to make this was actually because I have become obsessed with adding walnuts to <i>everything</i> I make ever since I acquired a bag of them from Costco.</div><div class="instructions"> </div><div class="instructions"> But, since I had already made enough desserts, quick breads, and yeast breads galore I wanted to go a more savory route.<br />
<br />
This lead me to try finding sauces that used walnuts to add creaminess (<a href="http://peasandthankyou.com/2011/04/12/wannabe-recipea-mmmm-sauce/">usually found in sauces</a> that are "vegan alternatives"). And though I saw a few using almonds, I could find none for walnuts.<br />
<br />
I eventually came across <a href="http://www.mind-over-batter.com/whats-cooking/spinach-basil-walnut-pesto/#more-2766">this recipe</a> over at <a href="http://www.mind-over-batter.com/">Mind Over Batter</a>. I liked that this pesto used walnuts instead of the more traditional pine nuts (which are <b>much </b>more<b> </b>expensive, anyway) and that it used a little less oil than other pesto recipes I saw.<br />
<br />
The only thing I did differently was use a little less walnuts, but other than that I stayed true to the recipe.<br />
<br />
<b>Spinach Walnut Pesto</b><br />
From <a href="http://www.mind-over-batter.com/whats-cooking/spinach-basil-walnut-pesto/#more-2766">Mind Over Batter</a><br />
Ingredients <br />
1 cup packed basil leaves<br />
1 cup packed spinach leaves<br />
1/2 cup finely chopped walnuts (I used about 1/2 cup walnut halves unchopped and toasted)<br />
2-3 cloves garlic, minced or crushed<br />
1 tsp. grated lemon zest <br />
1 teaspoon of lemon juice<br />
1/3 cup olive oil<br />
1/2 cup grated parmesan cheese<br />
1/3 – 1/2 teaspoon salt, or to taste (I ended up using 1/2 teaspoon)<br />
<b>Instructions </b><br />
Place basil, spinach, walnuts, garlic cloves, lemon zest and lemon juice in the bowl of a food processor. Process until the basil and spinach has broken down a bit. With your food processor still running, slowly pour in the olive oil. Add parmesan cheese and process for about 7-10 more seconds. Stop the food processor and add salt to taste.</div><div class="instructions"><br />
***</div><div class="instructions"><div class="instructions"> It's really such beautiful and <b>simple</b> ingredients...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyTVgd9v7gPIPaZo4f5T2ZZl9u1WhT_BRRcR5cMU51gQmDBW0aUlaDGs9J8W9xL0I0ad8sN9ehMzQm0uBhyM8rRrOCeoN7Rr10VIMZpfAXYb1MU2hheqASNNBbnADYF1G1k7c4qgZ6iE/s1600/IMG_2187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyTVgd9v7gPIPaZo4f5T2ZZl9u1WhT_BRRcR5cMU51gQmDBW0aUlaDGs9J8W9xL0I0ad8sN9ehMzQm0uBhyM8rRrOCeoN7Rr10VIMZpfAXYb1MU2hheqASNNBbnADYF1G1k7c4qgZ6iE/s400/IMG_2187.JPG" width="400" /></a></div><div class="instructions"> Blended up and emulsified and <b>BAM</b>; I got pesto!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoLmXaWThXt6Xe87D-Km1tgBpZWyG4sLEDR6AZoU8Ts5eWhepgQVwvv_575p78WBvVKjgkv8XuN15A2YLpnods_Gb86CbHMCaDARZxcKA-sZiUQNtndMcWp5z-Tk_0A0dodcxfttYP_w/s1600/IMG_2188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoLmXaWThXt6Xe87D-Km1tgBpZWyG4sLEDR6AZoU8Ts5eWhepgQVwvv_575p78WBvVKjgkv8XuN15A2YLpnods_Gb86CbHMCaDARZxcKA-sZiUQNtndMcWp5z-Tk_0A0dodcxfttYP_w/s400/IMG_2188.JPG" width="400" /></a></div><div class="instructions">Who doesn't love pesto?!</div><div class="instructions">I ended up stirring most of it into some whole wheat linguini pasta with chicken that I marinated in a sun-dried tomato vinaigrette.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cZQi_ouJ-xcPPOnh8EBcLzwDSX_WBrEJUW0Y9BhkVegK79_BHdcEPgjh9LFZhCepSnSe8FG7AldqmegOIxwFHirae-huHyXR3UcZ6S7w6EfvHzFXqm_2n8_2PUp5m8s582lVkDG7whU/s1600/IMG_2191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cZQi_ouJ-xcPPOnh8EBcLzwDSX_WBrEJUW0Y9BhkVegK79_BHdcEPgjh9LFZhCepSnSe8FG7AldqmegOIxwFHirae-huHyXR3UcZ6S7w6EfvHzFXqm_2n8_2PUp5m8s582lVkDG7whU/s400/IMG_2191.JPG" width="400" /></a></div><div class="instructions"> Yum!! So flavorful and fresh. And speaking of sun dried tomato, adding a couple to this pasta dish would most definitely not hurt. It's an awesome match!</div><div class="instructions">I served it with a spinach salad w/ Caesar dressing and steamed green beans.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3nzz7Za_5kzoyguZ3Q-w-2ZQ2Ku-VnagbpziKwIfhh5xYth38w7GM5Q2i_a8aFFsvVcGpHGj-yiRjTkC9Js9xtNZaGNgjH5upzfW7G7edP6OKJR0oTRquJqy0mJh4yepqE9fNiBPVR8/s1600/IMG_2189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3nzz7Za_5kzoyguZ3Q-w-2ZQ2Ku-VnagbpziKwIfhh5xYth38w7GM5Q2i_a8aFFsvVcGpHGj-yiRjTkC9Js9xtNZaGNgjH5upzfW7G7edP6OKJR0oTRquJqy0mJh4yepqE9fNiBPVR8/s400/IMG_2189.JPG" width="400" /></a></div><div class="instructions">So much green! </div><div class="instructions">Now that I've made homemade pesto, I don't think I'll ever go back to store bought ever again! I'll definitely be using this recipe, too. Walnuts are so much more accessible for me, and I love the little citrus zing from the lemon juice/zest. </div><div class="instructions"> </div><div class="instructions">Next time I think I'll nix the spinach and go 100% basil. Basil has just so much more flavor; there's no point diluting it by using spinach! Also, I may experiment in substituting most of the oil for water or broth so to lower the overall fat content. Yes, I know its <i>healthy </i>fat, but with all the other ingredients, pesto can get pretty high up there in fat and I'd rather be able to use more of it! </div><div class="instructions"><br />
</div><div class="instructions"><b>What's your favorite homemade sauce?</b></div><div class="instructions">I would love to get some more ideas!</div><div class="instructions"> </div><br />
</div>Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-27832592765850536852011-05-30T13:59:00.000-05:002011-05-30T13:59:53.494-05:00Tilapia Dish #2: Macaroon Crusted TilapiaHey guys! It has been a crazy past couple of days. I graduated high school last Friday and had THE FUNNEST time at project graduation! (in case you don't know what that is, it is an all night party hosted by the school for all the seniors)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRfNtJeEJT2uisdXI3yW4Yww23dFS2MjMXjTknKyP8rlEmSzRaUgSEhqhplScAhW81y05RU1cEu-pRwAPgeprKeIkTePRC7HUvjsais5fTv7z6OjBj6FKIUXhB56Adop0jMwYnhrY9RI/s1600/Carlyn++Graduation+May+2011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRfNtJeEJT2uisdXI3yW4Yww23dFS2MjMXjTknKyP8rlEmSzRaUgSEhqhplScAhW81y05RU1cEu-pRwAPgeprKeIkTePRC7HUvjsais5fTv7z6OjBj6FKIUXhB56Adop0jMwYnhrY9RI/s400/Carlyn++Graduation+May+2011.JPG" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me in my cap and gown.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div> There was food galore (hello free Amy's ice cream and veggie burgers!), a bunch of fun prizes, a casino, photo booths, and a hypnotist, which had to be the CRAZIEST part. He hypnotized 10 of my classmates on stage and made (or should I say<i> influenced</i>?) them do the funniest things. If you stayed the whole night, you get a bunch of cash rewards, prizes, and a goodie bag...woo-hoo! I ended up getting home at <b>6 am</b> , so I was <b>dead tired</b>, but it was still the best way to end my senior year!<br />
<br />
I wanted to share with you all another favorite Tilapia recipe I have. (<a href="http://notthenormalteenagefare.blogspot.com/2011/05/tilapia-ceviche-and-low-fat-tortilla.html">Tilapia dish #1 - here</a>)<br />
<br />
I usually don't remake dishes often. I see so many fun and excited dinner ideas that the ones I've already made will usually sit in my recipe book and remain untouched.<br />
<br />
This dish, however, I have made <b>three</b> times. This is big! I never get tired of it, and neither does the rest of my family. This dish is most definitely a winner that takes seconds to prepare!<br />
<br />
What <i>is</i> the dish? It's "<b>macroon" crusted Tilapia</b>. Tilapia filets are dredged in a mixture of coconut and almond and then seasoned with a kick of spice that takes it out of this world.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBfMr4naYcnNjVaP20HEwK8-RKQvR0dBe6U2YnA9iFNCiKk74Ossy-K3GVSnv6M8yAMnx4Nu91DhA39XgbnQGI3cFTrkSVuHWiUiqlJIeLVzROJMB1MIY5sUcSAuC5lH1H4mhyphenhyphen8Zx5dM/s1600/IMG_1692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBfMr4naYcnNjVaP20HEwK8-RKQvR0dBe6U2YnA9iFNCiKk74Ossy-K3GVSnv6M8yAMnx4Nu91DhA39XgbnQGI3cFTrkSVuHWiUiqlJIeLVzROJMB1MIY5sUcSAuC5lH1H4mhyphenhyphen8Zx5dM/s400/IMG_1692.JPG" width="400" /></a></div><br />
<br />
<b>Macaroon Crusted Tilapia</b><br />
Adapted from <a href="http://www.howsweeteats.com/2011/02/macaroon-crusted-tilapia/">How Sweet It Is</a><br />
<br />
4 Tilapia filets<br />
1/2 cup raw almonds<br />
1/3 cup unsweetened shredded coconut<br />
1 egg white<br />
Salt, pepper, and Old Bay seasoning (or other fish seasoning or cayenne pepper)<br />
<br />
Preheat oven to 425 degrees. <br />
<br />
In a food processor, process almonds and coconut until finely ground (make sure it doesn't start to "butterize", it helps if the almonds are straight from the freezer).<br />
<br />
Lightly beat the egg white and place in a dish. Place the coconut/almond mixture in another dish.<br />
<br />
Once by one, dip the Tilapia filet into the egg white and then into the breading. Place on a greased baking sheet.<br />
<br />
<u>Liberally</u> season fish with salt, pepper, and Old Bay. Pat down the seasonings and place the fish into the hot oven for 20 to 25 minutes, or until the fish flakes easily with a fork and the crust is nicely toasted.<br />
<br />
Serve with a wedge of lemon and a sweet sauce for dipping!<br />
****<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCbT5q3Awpd86bNS_dYHxyRj4sAj3Brb-dO1BggzzZ0mql7kErRDEXzPPCYQOirlMiC1v7fO4P6hWbZ4y9cxRPMPAFSvNkwZ_K4BMaoTpoixygKiJXVsqBbRrFcZbWH-a5uqPp50n-Gk/s1600/IMG_2169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCbT5q3Awpd86bNS_dYHxyRj4sAj3Brb-dO1BggzzZ0mql7kErRDEXzPPCYQOirlMiC1v7fO4P6hWbZ4y9cxRPMPAFSvNkwZ_K4BMaoTpoixygKiJXVsqBbRrFcZbWH-a5uqPp50n-Gk/s400/IMG_2169.JPG" width="400" /></a></div>The almonds and the coconut get super toasty and flavorful; and since they're all unsweetened, they're just <b>asking</b> for a sweet and spicy sauce on the side.<br />
<br />
We just happened to have a <i>mango green apple habenero</i> sauce in the fridge that worked <b>perfectly</b> for these, but if you don't have something like that laying around, a sauce made from orange marmalade or apricot jam would work perfectly! Basically, any sauce that would work with coconut shrimp will be fabulous with this.<br />
<br />
In case you need a recipe, here is a super simple one to try out:<br />
<b>Homemade Sweet and Spicy Sauce-</b><br />
1/2 cup orange marmalade or apricot jam<br />
2 teaspoons dijon mustard<br />
1 teaspoon prepared horseradish<br />
<br />
Mix it all up and add salt and pepper if it needs it! I usually just eyeball the measurements for this sauce and it works out just fine. <br />
<br />
The combination of the sweet sauce with the spicy and toasty fish is perfect! I would recommend <b>not</b> using sweetened coconut, since it's more moist and will tend to clump and not stick to the fish.<br />
<br />
Here are pictures from all three times I've made this! (And a hit every time)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaGL2GU5cPVgUo_YsA3u84kiFGPCWo3BPctlC3yz8BAYBC-jOzoQDTSYGPDarnGacZSnDh_WJ4DOWcN8awIMl8xlS07j4MUzYJn8K94dyRFzu3qwIoRtDKksG2GOYMhiObbonyP3g5iY/s1600/IMG_1690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaGL2GU5cPVgUo_YsA3u84kiFGPCWo3BPctlC3yz8BAYBC-jOzoQDTSYGPDarnGacZSnDh_WJ4DOWcN8awIMl8xlS07j4MUzYJn8K94dyRFzu3qwIoRtDKksG2GOYMhiObbonyP3g5iY/s400/IMG_1690.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First time</td></tr>
</tbody></table>The first time I made it, I went by the original recipe's directions and the result was an under seasoned fish. My new way of seasoning it (<i>after</i> breading) ensures flavor in each bite!<br />
Second time-<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oxsaXYJ1qKfoPZe5Dzx0q30YOrPcbB0IvNYv70YOEuQ7zGVB_E4yrHRgM0VdnRzpi5KQ1FGUTX3YLKQ6PdiXdQpAJsPfeVjg5cJRQOVGcHkLUBefxRYVNljij4Km3yeSr8lKGHsqT9s/s1600/IMG_1849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oxsaXYJ1qKfoPZe5Dzx0q30YOrPcbB0IvNYv70YOEuQ7zGVB_E4yrHRgM0VdnRzpi5KQ1FGUTX3YLKQ6PdiXdQpAJsPfeVjg5cJRQOVGcHkLUBefxRYVNljij4Km3yeSr8lKGHsqT9s/s400/IMG_1849.JPG" width="400" /></a></div>This time I used frozen filets. They worked just as well <i>and</i> required no pre-planning at the grocery store. They thaw very quickly on the counter, or more safely in a water bath (just place the Tilapia filet still in it's package in room temperature water).<br />
Flaky and devine...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tXpND4PsENGazehQYaqhL5Z1tsQr0sJeAOVv5DokK9VgkHc_55y53k03AwUplNyFzgy-GLeZtArOmpFsypiMq4GJ2llh5-DP_AkOzdcPHdmFmm57Kkkyze9CCrcr0Rl82jehTqwKErI/s1600/IMG_1851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tXpND4PsENGazehQYaqhL5Z1tsQr0sJeAOVv5DokK9VgkHc_55y53k03AwUplNyFzgy-GLeZtArOmpFsypiMq4GJ2llh5-DP_AkOzdcPHdmFmm57Kkkyze9CCrcr0Rl82jehTqwKErI/s400/IMG_1851.JPG" width="400" /></a></div>The third time-<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tvbsOQ65yz9VsPUhL0VU1u4RjKPSTsQMkzee4E2nBo2Pvuv2pbcTc-2p25ANcKbWtL8d0j41ER5aFBqxbObHd68QRTDdpc-C6HX4lKlg4n7MwGn6bYbRPh_zYCbSPfluyyz4vIGx9wg/s1600/IMG_2165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tvbsOQ65yz9VsPUhL0VU1u4RjKPSTsQMkzee4E2nBo2Pvuv2pbcTc-2p25ANcKbWtL8d0j41ER5aFBqxbObHd68QRTDdpc-C6HX4lKlg4n7MwGn6bYbRPh_zYCbSPfluyyz4vIGx9wg/s400/IMG_2165.JPG" width="400" /></a></div>Obviously, I'm not too creative on what to pair with it (bread, steamed green vegetables and habenero mango sauce) but hey, if it works so well there's no point changin' it!<br />
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I used frozen fish again here, but this one was a little less higher quality (it was from Walmart...) so the fish started ripping when I was breading it and smelled a little...off. Still turned out fabulous thanks to this amazing combination of sweet and spicy with the coconut and almonds! <br />
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The best part is, it takes 5 minutes to put together and then another 20 minutes in the oven. In that 20 minutes, I can clean up, set the table, and steam the vegetables. No clean up afterwards and dinner is ready in a jiff!<br />
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Also, this meal doesn't <i>taste</i> like it took less than 30 minutes to put together; this is definitely a dish you can serve on a special occasion or to guests.<br />
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<b>Vegetarian?</b> I haven't tried this, but I wouldn't be surprised if this recipe worked fabulously with tofu as well. <b> </b><br />
<b>Fish too expensive?</b> Chicken would be a great alternative!<br />
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Healthy, fast, and versatile? Yes please!<br />
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<3 CarlynCarlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0tag:blogger.com,1999:blog-7706897725253445121.post-3809624607829712522011-05-23T21:17:00.000-05:002011-05-23T21:17:05.737-05:00Tilapia Ceviche and Low Fat Tortilla ChipsTilapia is the go-to fish for my family. Its cheaper than others, freezes well, neutral taste (my mom doesn't like "fishy"), and is quite versatile!<br />
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I figured that since I've been showing nothing but baked goods lately, I might as well feature a couple savory recipes to keep you guys out of a sugar coma. :D<br />
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The first recipe I would like to show case is ceviche. My parents and I went to a restaurant a couple weeks ago called El Meson that serves interior Mexican food. As an appetizer, we got the fish ceviche which, at the time, I had never had before. The fact that the raw fish was primarily "cooked" in lime juice intrigued me, but nothing prepared me for the enormous amount of deliciousness I was about to consume. <br />
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Oh. My. God.<br />
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The bowl of ceviche came to our table filled with assorted vegetables and topped with freshly cut avocado. The fish was, of course, AH-mazing. I <b>had</b> to recreate this at home. HAD TO!<br />
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As soon as I could get my butt to the store I bought all of the ingredients needed to make it based on <a href="http://simplyrecipes.com/recipes/ceviche/">this recipes</a> I found on <a href="http://simplyrecipes.com/">Simple Recipes</a>.<br />
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It suggested to let the fish sit in the marinade for a couple hours, but I chose to let it go overnight and I'm glad I did. It was practically <b>bursting</b> with flavor!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oWEGXWXbybx8Iz6SgYovn6omjILnkTEiTERddOl_cuwF6ZCNK8H6KRgHdVBYKJwxbgrenZ05QkRPLdtn8ZV0wCHCM05J-BBmkALHFxM2s36f6Xvz4v8xVvIx6f-g20X0bvlAO0mVFc8/s1600/ceviche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oWEGXWXbybx8Iz6SgYovn6omjILnkTEiTERddOl_cuwF6ZCNK8H6KRgHdVBYKJwxbgrenZ05QkRPLdtn8ZV0wCHCM05J-BBmkALHFxM2s36f6Xvz4v8xVvIx6f-g20X0bvlAO0mVFc8/s400/ceviche.jpg" width="400" /></a></div>This recipe uses an even mix of lemon and lime juice to marinate the raw fish with tomato, red onion, a serrano chili, and seasonings. Then afterwards you top it off with avocado, olives (if you want), and cilantro. That's it! Simple ingredients that create something truly phenomenal.<br />
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<b>Fish Ceviche</b><br />
Adapted from <a href="http://simplyrecipes.com/recipes/ceviche/">Simple Recipes</a><br />
<div id="recipe-ingredients"><b>Ingredients: </b></div><div id="recipe-ingredients">2 lbs any firm-fleshed fish, cut into 1/2 inch pieces, completely deboned<br />
1/2 cup of fresh squeezed lime juice<br />
1/2 cup of fresh squeezed lemon juice<br />
1/2 red onion, finely diced<br />
2 cups of chopped fresh seeded tomatoes<br />
1 serrano chili, seeded and finely diced<br />
2 teaspoons of salt<br />
Dash of ground oregano<br />
Dash of Tabasco or a light pinch of cayenne pepper<br />
</div><div id="recipe-ingredients">Cilantro</div><div id="recipe-ingredients">Sliced black olives<br />
Avocado (I used one medium sized avocado for one batch of ceviche)<br />
Baked tortilla chips<br />
</div><br />
<b>Directions- </b><br />
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In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Pour lime and lemon juice over mixture and gently mix. Cover the dish with plastic wrap and let it sit in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit overnight in the fridge.The fish should change from translucent to opaque during this time.<br />
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When ready to serve, add avocado, cilantro, and olives to mixture and gently mix so that the avocado is coated in the lemon/lime juice.<br />
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Serve with baked tortilla chips and dig in!<br />
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When I made this, I only used the original recipe's one cup of tomatoes, but I would increase it to 2 cups (as written in the above recipe) next time I make it (and there WILL BE a next time..)<br />
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I served the ceviche with baked tortilla chips and tortillas so we couple make tacos, but everyone agreed that the ceviche was much better transferred through chip form. Something about that combination of crunchy with zesty freshness was a real winner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlHXmpMXrDDtkJn9jHAjZePLs3gguQ67PTpfcCn29I2dSW_555XWkGg_LhdyodTqq0Kb6EeS0WnCTvzSIHOvXoautTW3LFQ7JC6-JshsITmRh-_xpGxISsF4h8KfJvxlNT3PAtv3ZPrg/s1600/IMG_2069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlHXmpMXrDDtkJn9jHAjZePLs3gguQ67PTpfcCn29I2dSW_555XWkGg_LhdyodTqq0Kb6EeS0WnCTvzSIHOvXoautTW3LFQ7JC6-JshsITmRh-_xpGxISsF4h8KfJvxlNT3PAtv3ZPrg/s400/IMG_2069.JPG" width="400" /></a></div>The tortilla chips were simply made by using <a href="http://www.missionfoods.com/pantry.aspx">Mission "extra thin" corn tortillas</a> (extra thin=super crunchy) that I cut into quarters. I sprayed them with an olive oil mister and seasoned them simply with kosher salt. Baked at 375 for about 10 minutes a side and you got yourself lower-fat tortilla chips perfect for ceviche dipping!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12qP-BLyOfUfGhp-0S6j8JcX10OE3gmU5q2hXHuuzbN605B-Hc9FF8VNwies39N4lqLPwTz_2gZjr8Iz8ZHKrKUyLdq9b79q-9hh27q1PfLRZyMBBvF1w14_IiNeysxvDD91Mjm0BxVs/s1600/IMG_2070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12qP-BLyOfUfGhp-0S6j8JcX10OE3gmU5q2hXHuuzbN605B-Hc9FF8VNwies39N4lqLPwTz_2gZjr8Iz8ZHKrKUyLdq9b79q-9hh27q1PfLRZyMBBvF1w14_IiNeysxvDD91Mjm0BxVs/s400/IMG_2070.JPG" width="400" /></a></div>Uh yeah, we needed more chips. MUCH more. You honestly can't tell the difference between these and the fried variety!<br />
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It wasn't until a week or two later that I discovered a <b>new</b> trick for even lower fat tortilla chips! In fact NO added fat whatsoever!<br />
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I find that I can successfully make three tortillas worth of chips in one go in the <b>microwave</b>. All you do is place a paper towel on a large plate and arrange your quartered slices of corn tortillas evenly so that there is no overlap. Top <b>liberally </b>with salt or whatever seasonings you prefer and then cover with another set of paper towels. Yes, you <b>need</b> the paper towel on the bottom, otherwise it won't work and the chips will just be flimsy instead of crisp (it absorbs the moisture). The reason for liberal seasoning is because not all of it is going to stick, but most of it does which is a huge plus and the reason why there is no need for any added oil!<br />
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Place the plate in your microwave and heat for 2 minutes, check on them (the ones in the middle might be done, if so, remove them) and then keep on microwaving in 20 to 30 second intervals until they're all crisp.<br />
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These "burn" easily, but honestly the burnt ones taste just as delicious (just a slightly different flavor), so don't worry if you burned a batch. Mine are usually done at or before 2 minutes and 30 seconds, but I have a more powerful microwave.<br />
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<b>Plus side?</b> They taste JUST like the baked <b>and</b> fried versions but are much healthier, FASTER, and can be used for <b>anything</b> you would traditionally used the fried version for. Think tortilla chip crusted fish, nachos, chicken tortilla soup, etc<br />
<b>Cons?</b> Only one- you can only make 12 chips at a time. Eh, I think I'll survive.<br />
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Anyway, back to the ceviche. The rest of the meal consisted of spinach salad but really, everyone just wanted the ceviche. And even though I ate copious amounts of it, I left the table feeling refreshed. The meal felt so light and FRESH! Definitely not a heavy meal. Loved it!<br />
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I would tell you how long the leftovers would last in the fridge, but to be honest with you, between the three of us we ate the whole batch in less than 24 hours. I kid you not, this stuff is <u>amazing</u>.<br />
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<b>Have you ever made ceviche? And if so, what other vegetables do you like to add to the mix?</b><br />
I wanted to add a bit more bulk to it so it wasn't just a whole bunch of fish, but I wasn't sure what else would work!Carlynhttp://www.blogger.com/profile/17013365377427217445noreply@blogger.com0