tag:blogger.com,1999:blog-975791041319777812024-03-14T11:25:40.259-06:00Redhead CuisineSarahttp://www.blogger.com/profile/11136433394300877654noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-97579104131977781.post-87480733036138010892013-08-19T21:51:00.001-06:002013-08-19T21:51:03.905-06:00Charred Corn Crepes- 3 ways<div style="text-align: center;">
So we've definitely still been cooking- I just haven't been blogging. I've decided that even if I don't have the time to write full-on blog posts about recipes we like, that I'll still post them because I want to remember which ones were hits! Here's the latest from tonight:</div>
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We tried the charred corn crepes from <a href="http://smittenkitchen.com/blog/2013/08/charred-corn-crepes/">smitten kitchen</a> and they were a hit! They were very versatile. We enjoyed them three ways:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5x1gsqU_2vXBUD0N13WdG9eDiQJmvIkGmBCH8GA2GN8FeeglKpVndha1_VUZmDc3WbsjA8V2-FitgcJHWUU3YzYpvdH_oI9igLo7-Ogn7KOq66IFukMx2SY4p0Z87fHu3ke1bmztz8o/s1600/IMG_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5x1gsqU_2vXBUD0N13WdG9eDiQJmvIkGmBCH8GA2GN8FeeglKpVndha1_VUZmDc3WbsjA8V2-FitgcJHWUU3YzYpvdH_oI9igLo7-Ogn7KOq66IFukMx2SY4p0Z87fHu3ke1bmztz8o/s400/IMG_0423.JPG" width="266" /></a></div>
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Taco style!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ4XNkb5xpEEqqGorB6FEhAlUZUl06QTjAaJB5-dPkr0YADPL0jo7UsmoNoOSggMXwJFvS9T6BXH3eDaNCRbF7cJ0OW-g5ORpiPPIjRiS2ZyWDw1XgsyPO_Q0bp6EPyswLC6aGaQU9vc/s1600/IMG_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ4XNkb5xpEEqqGorB6FEhAlUZUl06QTjAaJB5-dPkr0YADPL0jo7UsmoNoOSggMXwJFvS9T6BXH3eDaNCRbF7cJ0OW-g5ORpiPPIjRiS2ZyWDw1XgsyPO_Q0bp6EPyswLC6aGaQU9vc/s400/IMG_0424.JPG" width="266" /></a></div>
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Simple tomatoes, sour cream, and cilantro</div>
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And for dessert with maple syrup! </div>
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They were pretty easy and very delicious. Basically you char corn (we did it in a cast iron pan), blend it with crepe batter, and cook it! We highly recommend these!</div>
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Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com3tag:blogger.com,1999:blog-97579104131977781.post-76685921737295826972013-05-07T22:00:00.002-06:002013-05-07T22:00:48.508-06:00TWD: Upside-down Rhubarb Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiwq-NvMydx5mCbg_mgJByG7hf5UMGJ452A9mTfqAdk0lcbmZqqBwAKrdxzffIscYwSeoMKkmXoN8hi1mOoufHAuXZlo5-jG6it2mkhY1YXuf7bC1aMzHeWX2GaU-RotlPMmEHoHr8Ig/s1600/IMG_8967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiwq-NvMydx5mCbg_mgJByG7hf5UMGJ452A9mTfqAdk0lcbmZqqBwAKrdxzffIscYwSeoMKkmXoN8hi1mOoufHAuXZlo5-jG6it2mkhY1YXuf7bC1aMzHeWX2GaU-RotlPMmEHoHr8Ig/s400/IMG_8967.JPG" width="400" /></a></div>
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We used frozen rhubarb from our garden last year and only had enough to make half the recipe. We put it in an 8x8 pan and the cake turned out pretty good! The caramel got overcooked- probably because the instructions didn't give a temperature. Overall though the cake tasted good, especially with powdered sugar sprinkled on top! You can get the recipe <a href="http://pastrybrush.wordpress.com/">here</a>.</div>
Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com10tag:blogger.com,1999:blog-97579104131977781.post-69055575826621259712013-04-02T23:05:00.000-06:002013-04-02T23:05:06.760-06:00TWD: Rustic Potato Loaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBbdQqGYdRe2qymc45Ol_6PD3DLWUDIyfj9LmfxWXnOyLnkNh2K2bKyNs6Ny7r08qy6vlHqlTOPFnCoIfjMt3AEkrixnpDDtRGjNN_OWdIq09bNEe6yruSx4CWK8BFLsVthe5OaR_pmPW/s1600/IMG_8797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBbdQqGYdRe2qymc45Ol_6PD3DLWUDIyfj9LmfxWXnOyLnkNh2K2bKyNs6Ny7r08qy6vlHqlTOPFnCoIfjMt3AEkrixnpDDtRGjNN_OWdIq09bNEe6yruSx4CWK8BFLsVthe5OaR_pmPW/s320/IMG_8797.JPG" width="320" /></a></div>
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This was a nice easy recipe, with a short, simple ingredient list. The directions were easy to follow, and most importantly it tasted really good, especially with good salted butter. Also, the shape was cool and unique :-)</div>
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You can find the recipe <a href="http://www.dawnssimplesweets.blogspot.com/2013/04/twd-rustic-potato-loaves.html">here</a>.</div>
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<span style="font-size: xx-small;">This post contributed to by both Sara and Kyle</span></div>
Kyle Pratthttp://www.blogger.com/profile/05543725169892369354noreply@blogger.com7tag:blogger.com,1999:blog-97579104131977781.post-17496412713726563852013-03-19T22:43:00.000-06:002013-03-19T22:43:40.951-06:00TWD: (No) Mocha Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLMFQAZNQsyHw9WTXnTyPpZPNDShHsnv0TDmDSXmJCcG3TTq80Xl4rNw74KVO55SCQr3jDocS3FsOyrQiqnuba5gj7zzsiumd7-ZsMcHGT7pgpxlAZ_R-qkImd0pj3BFZQFbjqzL2kAI/s1600/IMG_8742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLMFQAZNQsyHw9WTXnTyPpZPNDShHsnv0TDmDSXmJCcG3TTq80Xl4rNw74KVO55SCQr3jDocS3FsOyrQiqnuba5gj7zzsiumd7-ZsMcHGT7pgpxlAZ_R-qkImd0pj3BFZQFbjqzL2kAI/s400/IMG_8742.JPG" width="400" /></a></div>
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I'm glad there was an easy recipe this month because I definitely didn't have time for croissants! We altered these a bit because we don't drink coffee, so they just ended up being chocolate chip cookies. They were fine, but not amazing, probably because we altered the recipe. They do make awesome dough though! Not quite as good as my <a href="http://redheadcuisine.blogspot.com/2011/10/best-chocolate-chip-cookie-dough-ever.html">favorite</a>, but that's hard to beat :)</div>
Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com4tag:blogger.com,1999:blog-97579104131977781.post-20023798781663385162013-03-12T23:50:00.002-06:002013-03-12T23:50:30.124-06:00A few things we've been eating latelyI haven't had a ton of time to blog lately, but we've still been eating. I figured that it still might be useful to post abbreviated blog posts with just links to recipes we've liked. It'll not only help us remember what recipes were a success, but also maybe help you find some to try yourself. These are all easy and cheap, because that's what we can handle right now. All but the tortillas are great as leftovers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXIM2t6e2UC_XbDoJUd9-b1wE_An7Gviut5B33v7w0z654-zRBF0vfmvL56QSQD7ZwfIlS2fayVFLai4ZIbmOWu2aNVTOzd6rmwcCYeVrj6lzNsEbpJMzZ8cQ5PqFcXX3yCGzT3S9etM/s1600/IMG_4237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXIM2t6e2UC_XbDoJUd9-b1wE_An7Gviut5B33v7w0z654-zRBF0vfmvL56QSQD7ZwfIlS2fayVFLai4ZIbmOWu2aNVTOzd6rmwcCYeVrj6lzNsEbpJMzZ8cQ5PqFcXX3yCGzT3S9etM/s400/IMG_4237.JPG" width="400" /></a></div>
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<a href="http://www.101cookbooks.com/archives/001509.html">Curried Apple Couscous</a><br />
Super quick and easy. We doubled the apples, halved the butter, left out the pine nuts, and replaced the mint with cilantro and green lettuce. This is a house favorite! I'll probably do a real post on this when I have time. For leftovers, leave the greens separate to top the apples and couscous with after reheating.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RlI3BV7hzeV97YVGtfiv1rJRlXykj3EwYtentbi7NNa0BWP3rX1g6C_0k-Zz81wWA_O7QbB0CJbMfT5BrnJP49zJxZX8zoDGZdEd-zupqToNpSHtIaF-7tMA8qh8sAJJ8dGr4nptyc8/s1600/IMG_8732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RlI3BV7hzeV97YVGtfiv1rJRlXykj3EwYtentbi7NNa0BWP3rX1g6C_0k-Zz81wWA_O7QbB0CJbMfT5BrnJP49zJxZX8zoDGZdEd-zupqToNpSHtIaF-7tMA8qh8sAJJ8dGr4nptyc8/s400/IMG_8732.JPG" width="400" /></a></div>
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<a href="http://www.seriouseats.com/recipes/2012/01/vegan-garbanzos-con-espinacas-jengibre-spinach-chickpea-stew-ginger-spanish.html?ref=search">Spanish Chickpea and Spinach Soup with Ginger</a><br />
We followed the recipe exactly and it was great!<br />
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<img height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRtfrhTL9vzSvmiQJbKhNoE5oThg-uNbsuCWzKT8LMxbFSyxG8qMfIE_JKRy5c1mOQUSCJ5OQ3UBPgn48RqXDyE43QKyWIOJHwJcZcyeKztjowwF_ZObDAPAIQkrednqxNCqg7U_E4qnQ/s400/IMG_2949.JPG" width="400" /></div>
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<a href="http://www.seriouseats.com/recipes/2012/10/brown-sugar-roasted-tomato-soup-recipe.html">Tomato soup</a> and cheese sandwiches<br />
Takes longer from start to finish, but not a ton of active time. I browned the tomatoes in the pan instead of roasting to save time and dishes.<br />
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Tacos and quesadillas with <a href="http://www.americastestkitchenfeed.com/do-it-yourself/2012/10/how-to-make-corn-tortillas/">homemade tortillas</a> and <a href="http://www.seriouseats.com/recipes/2013/02/spicy-vegan-refried-beans.html?ref=search">refried beans</a><br />
We fried the tortillas in a little oil to cook them because I over-oiled the cast iron, and they were great!<br />
We only loosely based the refried beans off this recipe. Basically we cooked onions in oil until translucent, added pinto beans and garlic. Then we added lime juice, jalapeno- based hot sauce and salt to taste.<br />
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<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com0tag:blogger.com,1999:blog-97579104131977781.post-7948601459453749872013-02-19T19:24:00.002-07:002013-02-19T19:32:41.041-07:00TWD: Boca Negra<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLgHSS2ee27Jwq8vZKqrawQyGTgZnvHH6WjPoFZJUbwO2aqUI6LcoFRZGp8J1-GUY1K78AecPK2_dA02j5NrdCq50cayyyjbjOT_8pw7oaSzNbY9l41he3iTEfgOiw4SQ5dU15JlsvbQ/s1600/IMG_8495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLgHSS2ee27Jwq8vZKqrawQyGTgZnvHH6WjPoFZJUbwO2aqUI6LcoFRZGp8J1-GUY1K78AecPK2_dA02j5NrdCq50cayyyjbjOT_8pw7oaSzNbY9l41he3iTEfgOiw4SQ5dU15JlsvbQ/s400/IMG_8495.JPG" width="400" /></a></div>
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What a decadent chocolate cake! I am not sure if we'll be making this again though. It was really hard to tell when it was done. The directions said that it was done once a crust formed on top, but after I took it out of the pan it was still really goopy for my tastes, so we put it back in for a while. We made a couple ramekin sized cakes and a big one to give away, so luckily we got to experiment. We found that we liked the cakes best when they were cooked to 195-200 F. Perhaps since we know that, they might be worth another whirl. They were quite rich, and delicious. The white chocolate cream (basically ganache) was wonderful! I'd definitely make that again. If you want the recipe for both, you can find it <a href="http://frederickfoodgarden.com/tuesdays-with-dorie-boca-negra/">here</a>. I substituted water and chocolate extract for the bourbon in the cake and vanilla extract with a little less white chocolate in the ganache.</div>
<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com5tag:blogger.com,1999:blog-97579104131977781.post-73310932309178392792013-02-13T23:43:00.000-07:002013-02-13T23:43:42.009-07:00Valentine's Pomegranate Meringue Rose Tartlets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1FaY3KzMFNQ-CR9Qoq4WtM6QNzm_Y7TPGZ29mVimkbFu2twViGH93JPMXUTvfVh4UYW-IuRV61ttdVazb4pAY5S7-bxZ5wWLz95VOiRR17XpAjwF1jjuiLZqwA5Y5OqLWZuM2voarvg/s1600/IMG_8512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1FaY3KzMFNQ-CR9Qoq4WtM6QNzm_Y7TPGZ29mVimkbFu2twViGH93JPMXUTvfVh4UYW-IuRV61ttdVazb4pAY5S7-bxZ5wWLz95VOiRR17XpAjwF1jjuiLZqwA5Y5OqLWZuM2voarvg/s400/IMG_8512.JPG" width="400" /></a></div>
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Here's the perfect treat to impress your sweetheart! With a pistachio-studded crust, rose and orange flavored white chocolate ganache, and a pomegranate meringue, it's the perfect medley of Middle Eastern flavors to end (or begin) a romantic night. While you may not have time to bake it for tomorrow, there's always this weekend to celebrate! Also, this lovely tart would fit in perfectly with a celebration of spring in a couple months.</div>
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<b><span style="font-size: large;">Pomegranate Meringue Rose Tart</span></b><br />
Makes 8 4" tartlets<br />
From <a href="http://www.saveur.com/article/Recipes/Pomegranate-Meringue-Rose-Tart">Saveur</a><br />
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<span style="text-align: center;">Note: The original recipe made one 9" tart. I've modified it to make 8 4" tartlets because those are the pans that I have. If you want to make one big tart, see the original recipe for the correct proportions. You'll need a candy or instant read thermometer for this recipe. You could probably make the crust by hand by chopping the pistachios with a knife and using a pastry cutter for the dough, but I haven't tried that. You can pipe or spread on the meringue. The original recipe just has you toast the outside of the meringue, but we liked the texture better after cooking it for a while at a lower temperature. You can try either way.</span><br />
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Crust:<br />
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3/4 cup pistachios (3 1/8 oz)<o:p></o:p></div>
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1/4 cup sugar (1 ¾ oz)<o:p></o:p></div>
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1 1/2 cups flour (7 ½ oz)<o:p></o:p></div>
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1 stick unsalted butter, cubed and chilled (4 oz)<o:p></o:p></div>
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1 egg yolk<o:p></o:p></div>
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1/4 cup cold water (2 oz)<o:p></o:p></div>
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Ganache:<o:p></o:p></div>
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18 oz. white chocolate, finely chopped<o:p></o:p></div>
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3/4 cup orange juice (6 oz)<o:p></o:p></div>
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1/8-1/4 tsp. rose water (to taste)<o:p></o:p></div>
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Meringue:<o:p></o:p></div>
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1 1/2 cup sugar (10 ½ oz)<o:p></o:p></div>
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3/4 cup pomegranate juice (6 oz)<o:p></o:p></div>
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1 ½ tsp. cornstarch <o:p></o:p></div>
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¾ tsp. cream of tartar<o:p></o:p></div>
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6 egg whites<o:p></o:p></div>
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20 drops red food coloring (optional)<o:p></o:p></div>
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In a food processor, combine the pistachios and sugar and pulse until finely chopped. Add the flour and pulse a few times to combine. Add the butter and pulse until the chunks are all smaller than peas. Add the egg yolk and water and pulse just a few times to combine. Press the dough into two equal disks. Wrap in plastic and refrigerate for an hour, or freeze for thirty minutes. Find something circular that has just less than a 6" diameter. If you can't, you could cut a guide out of cardstock or you can just eyeball it. Flour a counter top and roll out one disk to a little less than 1/8" thick. You'll want to be able to get 3 circles out of one roll, and use the scraps for the 4th tartlet. Using your circle guide, cut out three circles. If you're eyeballing it, you can use the tart pan bottoms and cut an inch out from around them. Press the dough into three tartlet pans. Press the scraps into the 4th pan. If you can't get a whole three circles out, it's okay to use scraps for 2 tartlets. Repeat with the second disk. Prick the bottoms with a fork. Chill for an hour in the fridge or 30 minutes in the freezer. Meanwhile, preheat the oven to 375 F. Put all the tartlet shells onto a large baking sheet and bake until beginning to brown, about 20 minutes. Let cool before adding the ganache.<br />
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Ganache:<br />
Put the orange juice in a small saucepan and heat over medium-high heat until it begins to simmer. While that's heating, put the chocolate in a medium bowl. Set a fine mesh strainer over the bowl. Once the orange juice simmers, strain over the chocolate. Remove the strainer and stir with a heatproof spatula until the chocolate is melted. Mix in rose water to taste. We used about 3/16 teaspoon. Quickly pour the ganache into the tart shells. Let it cool completely before adding the meringue.<br />
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Meringue:</div>
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Get a pastry bag with a large star tip ready. Boil the pomegranate juice and sugar in a medium saucepan. Bring it up to 250 F. Meanwhile, combine the cornstarch, cream of tartar and egg whites in a stand mixer (or bowl to use with a hand mixer). Beat until soft peaks form. Once the pomegranate syrup has reached 250, pour it into a glass measuring cup. Beat the eggs on high in the stand mixer and slowly pour the syrup in. Add the food coloring while it is still beating. Beat until firm peaks form. Immediately pipe or spread the meringue onto the tartlets.<br />
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To finish:<br />
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Toast only for a gooey meringue: Chill in the fridge until the meringue is firm. Broil or torch the meringue until desired color. Be careful! It browns fast. Enjoy with your love when cool!<br />
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Bake for a more marshmallow-like meringue: Follow above directions. Take the meringue out of the oven if using the broiler. Set the over to 300. Give it time to cool down (ours took about 10 minutes). Bake the tartlets for an hour. Turn off the oven and prop the oven door open with a wooden spoon. Leave the tartlets inside for another 1-2 hours to dry out more. Enjoy!</div>
Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com5tag:blogger.com,1999:blog-97579104131977781.post-16485652479541253422013-02-05T21:54:00.001-07:002013-02-05T21:54:36.480-07:00TWD: FocacciaWe can now add Focaccia to the list of breads that we've made. Thanks to the trusty Kitchenaid it didn't require a whole lot of physical labor either. We started the work on Sunday of putting it together and letting it go through the pair of specified rises, then let it sit in the fridge till we were ready to bake it.<br />
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<br /><br />The dough was easy to work with and it baked up very nicely. We seasoned ours with Z'atar and our favorite Italian seasoning mix, and the Italian seasoning was our favorite. We froze one of the three Focaccias since we didn't think we'd finish it before it went stale and we'll see how well it thaws!<br />
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The recipe can be found <a href="http://smarkies.tumblr.com/post/42308601528/twd-focaccia">here</a>.Kyle Pratthttp://www.blogger.com/profile/05543725169892369354noreply@blogger.com15tag:blogger.com,1999:blog-97579104131977781.post-4987670964293474822013-01-08T00:00:00.000-07:002013-01-08T10:54:31.355-07:00TWD: Pizza with Onion Confit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5sNp6hwoaqOS2BbCYJGTJnUFf1lA3tx_gKdBA08oM8Q8c0wrt2BKHDNG9Hi13p6YbozNkyC7fqF6FgohtU5D8yzBufwmD39L9UV1jHMD88ZmJQBiAGGGX5h8sh9Vb643K8wbM0bMIOM/s1600/IMG_8291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5sNp6hwoaqOS2BbCYJGTJnUFf1lA3tx_gKdBA08oM8Q8c0wrt2BKHDNG9Hi13p6YbozNkyC7fqF6FgohtU5D8yzBufwmD39L9UV1jHMD88ZmJQBiAGGGX5h8sh9Vb643K8wbM0bMIOM/s400/IMG_8291.JPG" width="400" /></a></div>
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I was a big fan of this week's recipe. The dough was easy to work with and the combination tasted good. We added spinach and goat cheese. Next time, I'd use about half of the confit and more spinach, but overall this was a success!</div>
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You can find the recipe <a href="http://theboycanbake.wordpress.com/">here</a>.</div>
Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com15tag:blogger.com,1999:blog-97579104131977781.post-63006100405389318842013-01-05T17:12:00.000-07:002013-01-05T17:12:08.413-07:00Christmas Cookie Advent Wrap-up<div class="separator" style="clear: both; text-align: center;">
We actually did it! We made a treat every day from November 26th to December 24th. It was challenging at times, but a lot of fun! I think I'd only do it again in a kitchen with a built-in dishwasher. Our current one hooks up to the sink, so it's hard to do multiple loads in a day. Overall, I'm really glad we stuck with it! I've found some new favorites and we only had a couple duds.</div>
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<a href="http://smittenkitchen.com/blog/2008/12/seven-layer-cookies/">Italian Seven Layer Cookies</a></div>
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These were some of my favorites. I gave barely any away because they were so good. They take some extra work to assemble all the layers, but are definitely worth it! The combination of almond flavored cakes, apricot preserves and chocolate is splendid. And, you can color the layers for whatever occasion you're making them. I saw a cute suggestion for red, white and blue for Independence Day.</div>
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<a href="http://www.saveur.com/article/Recipes/Amadeus-Cookies">Amadeus Cookies</a></div>
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These also took a little extra work, but were wonderful! They have an almond paste and pistachio filling sandwiched between shortbread cookies and dipped in a chocolate glaze. They aren't super sweet, but are very flavorful, which was nice after a month of sugar. </div>
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<a href="http://www.saveur.com/article/Recipes/Lemon-Glazed-Persimmon-Bars">Lemon-Glazed Persimmon Bars</a></div>
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Now these were easy. And tasted exactly like Christmas should taste. Moist, sweet, and spiced with a hint of lemon. If fruitcake was good, this is what it would taste like. </div>
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<a href="http://www.annies-eats.com/2011/12/16/peanut-butter-fudge/">Peanut Butter Fudge</a></div>
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This was the easiest thing we made the whole Advent. A few minutes in the microwave with a few basic ingredients is all that you need for these. And the payoff is big! Although this doesn't have the super creamy texture of true fudge, it was still delicious, and definitely worth the 5 minutes of work.</div>
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<a href="http://www.seriouseats.com/recipes/2012/03/pine-nut-pignoli-amaretti-cookies-recipe.html?ref=search">Pignoli</a></div>
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These Italian cookies are gluten free! Almond paste, confectioners sugar, and egg whites provide the structure instead of flour. These were fun, but definitely best enjoyed in the first couple days. </div>
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<a href="http://allrecipes.com/recipe/pizzelles-ii/detail.aspx?event8=1&prop24=SR_Title&e11=pizzelles&e8=Quick%20Search&event10=1&e7=Recipe">Pizzelles</a></div>
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An awesome friend let me borrow her pizzelle iron! The slight flavor of anise was so different and worked really well with these crispy cookies. These were my sister's favorite of everything we made. I loved them too and definitely want to buy a pizzelle iron in the future. It would have to be after we get a bigger kitchen though.</div>
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<a href="http://traceysculinaryadventures.blogspot.com/2010/01/15-minute-chocolate-walnut-fudge.html">15-minute Chocolate Walnut Fudge</a></div>
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This was also easy, but I think I cooked it a little too long since some of the oils separated. I, and another sister, still liked it, but Kyle thought it was too dark. I might try it again cooking for less time and substituting bittersweet chocolate for the unsweetened chocolate.</div>
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<a href="http://www.davidlebovitz.com/2012/11/baci-di-dama-cookies-recipe/">Baci di Dama</a></div>
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These were not really good at all. They were fine, but didn't have much flavor and weren't really sweet at all. Also, they took a ton of work because you have to blanch hazlenuts. It's a pain! And we bought unshelled nuts, so we had to shell them too. Does anyone know a good source for blanched hazlenuts? Or an easier way to shell and de-skin them?</div>
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<a href="http://www.annies-eats.com/2010/12/10/french-butter-cookies/">Black and White Spiral French Butter Cookies</a></div>
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This is another version of the butter cookies we made <a href="http://redheadcuisine.blogspot.com/2012/12/cookie-treat-advent-update.html">earlier</a>. We used normal butter for these and they weren't quite as amazing, but they were still delicious.</div>
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<a href="http://www.slate.com/articles/life/food/features/2010/which_recipe_is_best/cooks_illustratedchaispice_sugar_cookies.html">Brown Butter Chai Spiced Sugar Cookies</a></div>
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Sadly, I didn't get a solo picture of one of my favorites! I might just have to make them again to get a better shot. I even made them twice because I forgot to get a picture the first time. But then they were gone too quickly again! You can kind of see them hanging out behind the Amadeus cookies. They're a riff on the above recipe, but with the butter browned. And yes, this is the best plate of cookies ever. It was for my awesome friend who lent us her pizzelle iron. That's why you should lend us kitchen equipment! We'll return it clean and usually with some awesome goodies :)</div>
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You've seen this gingerbread <a href="http://redheadcuisine.blogspot.com/2012/12/cookie-treat-advent-update.html">before</a>, but I thought this was so cute I had to post it. I hope you had a wonderful holiday season with your loved ones! Just like these gingerbread people.</div>
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Previous Advent Posts: </div>
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<a href="http://redheadcuisine.blogspot.com/2012/11/cookie-advent-2012-swedish-dream.html">1</a></div>
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<a href="http://redheadcuisine.blogspot.com/2012/12/cookie-treat-advent-update.html">2</a></div>
Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com2tag:blogger.com,1999:blog-97579104131977781.post-82679623043348805622012-12-19T00:05:00.001-07:002013-01-05T17:25:09.876-07:00Cookie (Treat) Advent Update<div class="separator" style="clear: both; text-align: center;">
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Here's an update on out Christmas Cookie (now Treat) Advent. We've actually kept it up every day, but added more variety so that we don't get bored. A few days, the treats disappeared too quickly for pictures, so we're planning on making those again to get some good shots! We literally have crumbs left of one of the cookies, which while delicious, don't look that appetizing. Some others aren't worth mentioning (I'm looking at you coconut caramels). All of the following were a success!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGoP2bw7IZS3Pkn-pJtnF6VPvM9N-BO5pFHLsrDkROz2WDGXD2hk-nhqJtpH0AxQJ5fxM6OK9fY3s24zBZ9mVbee2HiMfccmpx3pkVgEsnPMx7KUk7RdYjIjKh4th_ZUs2j4gRwrtprM/s1600/IMG_7608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGoP2bw7IZS3Pkn-pJtnF6VPvM9N-BO5pFHLsrDkROz2WDGXD2hk-nhqJtpH0AxQJ5fxM6OK9fY3s24zBZ9mVbee2HiMfccmpx3pkVgEsnPMx7KUk7RdYjIjKh4th_ZUs2j4gRwrtprM/s400/IMG_7608.JPG" width="400" /></a></div>
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<a href="http://www.seriouseats.com/recipes/2011/12/alpine-mint-brownies.html?ref=search">Alpine Mint Brownies</a></div>
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These are the best mint brownies I've ever had. Hands down. And my lucky couple friends we shared them with agree! I usually don't like fudgy brownies because they often end up gooey in the middle or over-baked., but I now understand why they're called fudgy brownies. These were actually the texture of fudge! They converted me. We followed the recipe, except I'm not a fan of normal McCormick mint extract, so we used 1/8 teaspoon peppermint oil instead. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqMMyfJc4V19N2QaqN419RjYSfROtbMAIjpwzx4RMlTA4FKtVeGPvK7Tm0n9ZqrA5Z8x8TxPe6VMsyyAbslbqI6Z6HvjvCBP2pWcP6h1hisKNavR8haP95DbBPOOOYRmef-RyuSVpDRE/s1600/IMG_7555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqMMyfJc4V19N2QaqN419RjYSfROtbMAIjpwzx4RMlTA4FKtVeGPvK7Tm0n9ZqrA5Z8x8TxPe6VMsyyAbslbqI6Z6HvjvCBP2pWcP6h1hisKNavR8haP95DbBPOOOYRmef-RyuSVpDRE/s400/IMG_7555.JPG" width="400" /></a></div>
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<a href="http://daisylanecakes.blogspot.com/2009/09/it-seems-everybody-says-same-thing-when.html">Cottage Cheese Pufflets</a></div>
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These were quite delicious! The cottage cheese in the dough threw me off, but mostly it just made the dough really flaky. When you picture these, think of super flaky handheld pies. We filled them with homemade currant jam. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYovNHuEYkinTonYfnFNJOBAGbKp_ewvDrqFqKxCSM0v0MIsAqzAEPVjpK0xrjqCQK3UVtl6DqABze0niOpO6RqMKwRC3gxYeffPxa3zw-VqgNsuwztBv8AykdJ-a_lbx_3kXwcDorUOM/s1600/IMG_7634-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYovNHuEYkinTonYfnFNJOBAGbKp_ewvDrqFqKxCSM0v0MIsAqzAEPVjpK0xrjqCQK3UVtl6DqABze0niOpO6RqMKwRC3gxYeffPxa3zw-VqgNsuwztBv8AykdJ-a_lbx_3kXwcDorUOM/s400/IMG_7634-001.JPG" width="400" /></a></div>
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<a href="http://redheadcuisine.blogspot.com/2012/12/twd-finnish-pulla.html">Finnish Pulla</a></div>
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Kyle made this today. We love it so much that there's only a third left. Make it sometime. Plan to not eat much else that day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkn2zHoe1zSSXpCu_75joqV5Pgif7Cy1kI-ZrivZTEwI-a3Okha5eH4E7QZTwv3hzfos0XqrKc5Z5YFlU49WDd6t-fdwAaQt-TgLoWzyrvGgDB3yNYKF9f2lHyEQHdfv1ePCAn186JOY/s1600/IMG_7560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkn2zHoe1zSSXpCu_75joqV5Pgif7Cy1kI-ZrivZTEwI-a3Okha5eH4E7QZTwv3hzfos0XqrKc5Z5YFlU49WDd6t-fdwAaQt-TgLoWzyrvGgDB3yNYKF9f2lHyEQHdfv1ePCAn186JOY/s400/IMG_7560.JPG" width="400" /></a></div>
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<a href="http://www.annies-eats.com/2010/12/10/french-butter-cookies/">French Butter Cookies</a></div>
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These are like those Christmas cookies that come in a tin, but so much better! They're pretty easy, too. We altered the recipe just a little. We left out the salt and used a really good quality Amish salted cultured butter instead. They had a wonderful slight tang. </div>
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<a href="http://notwithoutsalt.com/2012/11/28/brown-butter-ginger-cookies-with-mascarpone-cream/">Brown Butter Ginger Cookies</a></div>
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This picture doesn't do the cookies justice, but these were amazing. These were the only two left! They were supposed to have frosting and be sandwiched together, but we loved them as was too much to mess with it. </div>
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<a href="http://leitesculinaria.com/7499/recipes-dulce-de-leche-sandwich-cookies-alfajores.html">Alfajores</a></div>
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These were really good, but way too much work for me to make them again. If I did, I'd use a purchased dulce de leche. </div>
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<a href="http://www.lottieanddoof.com/2011/12/day-5-mathew-rice-and-gooey-butter-cookies/">Gooey Butter Cookies</a></div>
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These are Kyle's favorites. They taste exactly like their name. I don't love them as much because I prefer a firmer cookie, but if you're in the gooey cookie camp, you'll love these!</div>
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<a href="http://www.americastestkitchenfeed.com/bake-it-better/2012/11/secrets-to-jam-thumbprint-cookies/">Jam Thumbprints</a></div>
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These were good thumbprint cookies, but not particularly amazing. </div>
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<a href="http://www.epicurious.com/recipes/food/views/Gingerbread-House-103229">Gingerbread!</a></div>
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This was our first time making real gingerbread houses. We had our friends the <a href="http://remesserly.blogspot.com/">Messerly's</a> over for some decorating fun! Some of the reviews of the recipe above said it wasn't very flavorful. We doubled the cinnamon and cardamom in the recipe and would have doubled the ginger, except we ran out. It tasted pretty good, and was also really sturdy for construction. We made some <a href="http://sweetopia.net/2011/12/gingerbread-house-royal-icing-video-kitchenaid-7-quart-mixer-giveaway/">royal icing</a> for building and decorating, and some <a href="http://www.marthastewart.com/318741/pumpkin-cookies-with-brown-butter-icing">brown butter icing</a> for delicious eating!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie96JULR2kJ2r7b7vVg0SaO9iwfq21h8hVFM02MaLPO-Jc1CbeNN0WEM3JTInn8hg6_PPU6t1PLE-P9rnemPaskdKZxk4I7uzDA4lAnbe9SrlZ9weIXIj3NlqiwRhsowlvMJXyGqAEeCg/s1600/IMG_7632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie96JULR2kJ2r7b7vVg0SaO9iwfq21h8hVFM02MaLPO-Jc1CbeNN0WEM3JTInn8hg6_PPU6t1PLE-P9rnemPaskdKZxk4I7uzDA4lAnbe9SrlZ9weIXIj3NlqiwRhsowlvMJXyGqAEeCg/s400/IMG_7632.JPG" width="400" /></a></div>
<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com6tag:blogger.com,1999:blog-97579104131977781.post-64654638255570880202012-12-18T23:59:00.000-07:002012-12-18T23:59:02.683-07:00TWD: Finnish Pulla<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFPsXa30CJ4DVUlKWICaRT-T2QfdFvzomGA8yHUuRMlk5NQ3I5WTzQrJMvYsMbRNTkA9XOlDA3JxISVeVtiZ76j5jJ2g_6iU2Dfklin2ft4vaHrzZLsHUnp98ykiJCTeRe3d9Gw1i61c/s1600/IMG_7634-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFPsXa30CJ4DVUlKWICaRT-T2QfdFvzomGA8yHUuRMlk5NQ3I5WTzQrJMvYsMbRNTkA9XOlDA3JxISVeVtiZ76j5jJ2g_6iU2Dfklin2ft4vaHrzZLsHUnp98ykiJCTeRe3d9Gw1i61c/s400/IMG_7634-001.JPG" width="400" /></a></div>
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Okay, so I have to update what I said about the best ever brownies last time. This is my new favorite recipe from Baking with Julia! We made it as part of our <a href="http://redheadcuisine.blogspot.com/2012/12/cookie-treat-advent-update.html">Christmas Treat Advent</a> today. I've honestly never had better soft bread in my life. It's slightly sweet with a perfectly balanced hint of cardamom. The sliced almonds and pearl sugar on top add great textural contrast. If you still don't believe how good this is, we baked it tonight and there is only this much left:</div>
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I just keep going back for one more slice! Honey makes it even better.</div>
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I would never attempt a bow again though. It was harder than the braid and pretty much blended into the loaf. Other than that, I would definitely make this again! Kyle mixed up the dough as written, except we didn't have cardamom seeds, so he just used 1/2 teaspoon cardamom powder. I'm pretty sure this would still be good without the pearl sugar, so if you don't have that, give it a try anyway! Here's the <a href="http://www.thedailymorsel.com/">recipe</a> and other blogger's <a href="http://tuesdayswithdorie.wordpress.com/2012/12/17/lyl-finnish-pulla/">experience</a>. </div>
Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com7tag:blogger.com,1999:blog-97579104131977781.post-40287292872591191452012-12-17T22:54:00.000-07:002012-12-17T22:54:48.939-07:00Remembrance <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUrusHfAsVl0CRQurU4URa33ojfFDCUnbPno7iLw6KRMxvr5tQ889Hh4FfrP9Ld6137Jk7pzwbcP7fcsMcVXU2fAjo7jXRemsoVWcsaSzuvCpNVroAVUXDPZVJIM_G51DCEMVIaTVjRA/s1600/Candle.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUrusHfAsVl0CRQurU4URa33ojfFDCUnbPno7iLw6KRMxvr5tQ889Hh4FfrP9Ld6137Jk7pzwbcP7fcsMcVXU2fAjo7jXRemsoVWcsaSzuvCpNVroAVUXDPZVJIM_G51DCEMVIaTVjRA/s400/Candle.png" width="400" /></a></div>
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<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com0tag:blogger.com,1999:blog-97579104131977781.post-56565585446245587582012-12-04T23:48:00.002-07:002012-12-04T23:48:33.338-07:00TWD: Gingerbread Baby CakesThis recipe ended up looking very pretty, but I don't think it'll be one that we repeat. We made one substitution: we replaced the espresso powder with extra cocoa powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7z8Von-l98oyca3mYjE63gmiNVpYQ2U5Zta82OmnIsPlvJzqkXKllxZsQBDIGfFUv3O061acg8ZIUT2q9JOMV90usWHhqqLlfJ33ohKsWwQNuJxjFur6roUSjisMTV4YLY4Z-PAsbMw/s1600/IMG_7574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7z8Von-l98oyca3mYjE63gmiNVpYQ2U5Zta82OmnIsPlvJzqkXKllxZsQBDIGfFUv3O061acg8ZIUT2q9JOMV90usWHhqqLlfJ33ohKsWwQNuJxjFur6roUSjisMTV4YLY4Z-PAsbMw/s320/IMG_7574.JPG" width="320" /></a></div>
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You can find the recipe <a href="http://karenskitchenstories.blogspot.com/2012/12/gingerbread-baby-cakes-tuesdays-with.html">here</a>.Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com8tag:blogger.com,1999:blog-97579104131977781.post-91281865035240270932012-11-29T18:00:00.000-07:002012-11-29T18:00:02.555-07:00Quick Winter Tomato and Corn Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAmOcjKiMCnLz4zod_P571zEze515yRdbE-0XAapNRbwDd4Yi0rmXfsOwF8cJQsrzSxY251o0a62Yz1UFrfKg8M0P1rK1Qt6pU1jPagale__qAcbkCyOovnuGHfMp3BiVAo5dp3M4Nk8/s1600/IMG_7526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAmOcjKiMCnLz4zod_P571zEze515yRdbE-0XAapNRbwDd4Yi0rmXfsOwF8cJQsrzSxY251o0a62Yz1UFrfKg8M0P1rK1Qt6pU1jPagale__qAcbkCyOovnuGHfMp3BiVAo5dp3M4Nk8/s400/IMG_7526.JPG" width="400" /></a></div>
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This is a simple, satisfying soup that is really easy to put together. We made it the night after our long drive back from Thanksgiving because it was much easier than even grabbing fast food. Since this soup uses mostly canned ingredients, it's good for when you want something that is healthy and tastes fresh but your fridge is bare. I love the scallions on top, but if you don't have them the soup is still good without.</div>
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<b>Tomato and Corn Chowder</b></div>
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<a href="http://whiteonricecouple.com/recipes/tomato-and-corn-soup/">adapted from White on Rice Couple</a></div>
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1 tablespoon olive oil</div>
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1/2 onion, chopped</div>
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3 cloves garlic, minced</div>
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1 tablespoon brown sugar</div>
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1 (14.5 oz) can diced tomatoes with juices</div>
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1 (15 oz) can corn with liquid</div>
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1/4 to 1/2 teaspoon crushed red pepper or cayenne pepper</div>
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salt and pepper to taste</div>
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1 cup skim milk</div>
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3 to 4 chopped scallions for garnish</div>
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Heat the olive oil in a pan on medium heat. Add the chopped onions and cook until translucent and they start to color. Add the minced garlic and cook for a minute more. If you have a couple extra minutes, you can drain the tomatoes and reserve the liquid and then brown the tomatoes as well for some extra flavor. Then add the brown sugar and corn with liquid. If you're in a rush, just add the tomatoes and juice at the same time along with the brown sugar and can of corn with liquid. Cook for 5 to 10 minutes, until the flavors meld well together. Add the crushed red pepper and season to taste with salt and pepper. Take the soup off heat and stir in the milk. Check the seasoning again before serving. Top with chopped scallions and enjoy alone or with good bread or grilled cheese!<br />
<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com3tag:blogger.com,1999:blog-97579104131977781.post-54048298201435273182012-11-28T22:43:00.000-07:002013-01-05T17:25:22.558-07:00Cookie Advent 2012: Swedish Dream Cookies, Snickerdoodles, and Pecan Chocolate ChipI tried to do a cookie advent <a href="http://redheadcuisine.blogspot.com/2011/12/christmas-cookie-advent.html">last year</a> which I ended up giving up on for a few reasons. First, it got kind of crazy. Second, I was trying to follow someone else's list of cookies, which didn't always line up with my tastes. This year we decided to try again, but this time choosing all the cookie recipes ourselves! So far, it's going much better. We'll see if we can keep it up! If you invite us over in the next month, expect a plate of cookies when we show up :)<br />
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Here's our progress so far:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz74FUaThdgTTiKENbtov86DcG12dEE0pVgI4UL5o9Pd1ChSlmvMPXfd2OH8tJIpA3Ukwle1N_RtpKL24eK-iqGjbj6v6FDHo7_0cHGRuU2kQ8yaY-sagwrbEHyiOkHFQabSjqYbIALo/s1600/IMG_7547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz74FUaThdgTTiKENbtov86DcG12dEE0pVgI4UL5o9Pd1ChSlmvMPXfd2OH8tJIpA3Ukwle1N_RtpKL24eK-iqGjbj6v6FDHo7_0cHGRuU2kQ8yaY-sagwrbEHyiOkHFQabSjqYbIALo/s400/IMG_7547.JPG" width="400" /></a></div>
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My favorites so far are a repeat from last year: <a href="http://www.saveur.com/article/Recipes/Swedish-Dream-Cookies">Swedish Dream Cookies</a> from Saveur. These are a light crispy cookie flavored with vanilla bean. They really do melt in your mouth! And they're the easiest cookies I've ever made. We didn't have vanilla sugar, so we substituted a vanilla bean and a tablespoon of sugar and they turned out great!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfC7PQcVqISDh7iMw6Tm1rX-Z4SUJoNxMHjG_J6uWlWO-q6nXJZUB4jSKtKQBlqxI5DSDe0mVYzKZUqA6Rg_CbsfQ1Z8ItrAYbzkozRyvWxIKUNzLVrU_-NX4WQK-27TVewaZCi8KlOU/s1600/IMG_7542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfC7PQcVqISDh7iMw6Tm1rX-Z4SUJoNxMHjG_J6uWlWO-q6nXJZUB4jSKtKQBlqxI5DSDe0mVYzKZUqA6Rg_CbsfQ1Z8ItrAYbzkozRyvWxIKUNzLVrU_-NX4WQK-27TVewaZCi8KlOU/s400/IMG_7542.JPG" width="400" /></a></div>
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We also tried a new <a href="http://www.saveur.com/article/Recipes/Snickerdoodles">snickerdoodle </a>recipe from Saveur. They were had a great intense cinnamon flavor since the batter was flavored as well, but I like Kyle's family's recipe better. I should probably post that someday.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt4lkTM8te-ojPna9qH-CDmMDJPEWiMr9_4WX-eyGZl4UTx5Z9i0_H_GzGKb-m9aAxwktvnKgdg9P7Pfd-glQgygR-u_MhwnJO1MGK-K7Z3i4mJfAn4yftyG-bjg-R8ah1__tO_ySdxE/s1600/IMG_7546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt4lkTM8te-ojPna9qH-CDmMDJPEWiMr9_4WX-eyGZl4UTx5Z9i0_H_GzGKb-m9aAxwktvnKgdg9P7Pfd-glQgygR-u_MhwnJO1MGK-K7Z3i4mJfAn4yftyG-bjg-R8ah1__tO_ySdxE/s400/IMG_7546.JPG" width="400" /></a></div>
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Our third cookie so far was David Lebovitz's <a href="http://www.seriouseats.com/recipes/2010/04/david-lebovitzs-chocolate-chip-cookies-recipe.html">chocolate chip cookie</a> recipe. I was a fan of the addition of chopped toasted nuts, but I wish we'd have used better chocolate since that's a main component of the recipe. I think I'll give it a go with some Valrhona or Scharffen-Berger next time! We did sprinkle some sea salt on them (a la another David's <a href="http://leitesculinaria.com/9951/recipes-perfect-chocolate-chip-cookies.html">recipe</a>) which was a good addition.</div>
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I'll keep you updated on our cookie adventures! Maybe they'll last this time :)</div>
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<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com4tag:blogger.com,1999:blog-97579104131977781.post-5097954290480431202012-11-20T23:28:00.000-07:002012-11-20T23:28:05.525-07:00TWD: Best Ever Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WOjq9dxS3iKP0XnhYEu1upWzIxBPSNd_IN8pBgWA_GRV1xs6UG2ImD80TFWQdJ3XFdmz7CSjObOa3FctZbDCan1rCs0YmYjpVFkPqwaaOYiJUZq4W5X1YzX81J0Rz4VTyUkSxYZ3xu8/s1600/IMG_7507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WOjq9dxS3iKP0XnhYEu1upWzIxBPSNd_IN8pBgWA_GRV1xs6UG2ImD80TFWQdJ3XFdmz7CSjObOa3FctZbDCan1rCs0YmYjpVFkPqwaaOYiJUZq4W5X1YzX81J0Rz4VTyUkSxYZ3xu8/s400/IMG_7507.JPG" width="400" /></a></div>
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I love many kinds of <a href="http://redheadcuisine.blogspot.com/search/label/brownies">brownies</a>, but my favorites are my <a href="http://redheadcuisine.blogspot.com/2011/08/grandma-artas-brownies.html">grandma's</a> with marshmallows and frosting. Even though these don't quite beat those, they are still pretty awesome! I especially liked them with sea salt sprinkled on top. They're supposed to be a fudgy brownie, which I like, but after the recommended time they were a little too gooey for my taste. So, we cooked them a little longer and they turned out great! This is my favorite recipe so far from Tuesdays with Dorrie. Check out <a href="http://beautifulmess46.blogspot.com/">A Beautiful Mess </a>for the recipe and here to see how it turned out for <a href="http://tuesdayswithdorie.wordpress.com/2012/11/19/lyl-best-ever-brownies/">others</a>. </div>
<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com7tag:blogger.com,1999:blog-97579104131977781.post-23423737814972493502012-11-18T23:33:00.000-07:002012-11-18T23:33:39.038-07:00Thanksgiving Pies<div class="separator" style="clear: both; text-align: center;">
We've been tasked with helping with pies for Thanksgiving, so we've been busy practicing lately! Here are a few of the results, in case you still need some ideas for Thanksgiving, or want some good pies for Christmas too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdUcCGoR232ekzfa2oXeWOPo4d39InrKPh5yevqAxgqWqnXieL630_4MUenZX0w1FfB8PLAbwJ7m0wSY5HOJa9MQUVZywL9Bl_trYL9v2KjVkDULbLh2QC99rIRHOjDPwXyi3ltSo-k4/s1600/IMG_7521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdUcCGoR232ekzfa2oXeWOPo4d39InrKPh5yevqAxgqWqnXieL630_4MUenZX0w1FfB8PLAbwJ7m0wSY5HOJa9MQUVZywL9Bl_trYL9v2KjVkDULbLh2QC99rIRHOjDPwXyi3ltSo-k4/s400/IMG_7521.JPG" width="400" /></a></div>
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<b>Pear Cranberry Pie</b></div>
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This was my favorite new recipe we tried! The tartness of the cranberries was perfectly balanced by the sweet pears. We'll be making this for Thanksgiving and probably for Christmas too because it's so pretty! We followed this recipe from Serious Eats for <a href="http://www.seriouseats.com/recipes/2012/10/pear-and-concord-grape-pie-recipe.html">Pear and Concord Grape Pie</a>, but substituted cranberries for grapes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkAt4rVsouPYjhlR9u7w0KcjMrrwwDYb9rqp1pGkbc3xPHYzWcm0A6iv9et2azts0UUgJ_OcniZBS95R2GR1BL9tCQioOjkFPclhrEo-hJ5ZCAV3l1uuy4FMI-nl5XG61T6fFuQSfr_0/s1600/IMG_7524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkAt4rVsouPYjhlR9u7w0KcjMrrwwDYb9rqp1pGkbc3xPHYzWcm0A6iv9et2azts0UUgJ_OcniZBS95R2GR1BL9tCQioOjkFPclhrEo-hJ5ZCAV3l1uuy4FMI-nl5XG61T6fFuQSfr_0/s400/IMG_7524.JPG" width="400" /></a></div>
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<b>Apple Pie</b></div>
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This was from another Serious Eats <a href="http://www.seriouseats.com/recipes/2011/10/perfect-apple-pie-recipe-double-crusted-thanksgiving-dessert.html">recipe</a>. We like more spice, so we used 1/2 teaspoon cinnamon and 1/8 teaspoon freshly grated nutmeg. The flavor and crust were fantastic! The only problem we had with this one was the apples and crust puffed up while baking and then fell after cooling, even with par-cooking. The flavor and crust were excellent though, so it still made the cut. If you have any suggestions to prevent puffing or falling filling, let me know!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYXGZaobL44DV2DNqs8kgob9VOe88hlDABxY9PrfHWDNI-26PQm35nhCxPljFQR8gLFAcCMPWTZzz1JTF04mqwNjYVXpWSb5_lpcCt8IW4kwVvdsQPnOre9jzRVPZQovUfPulqURyuBQ/s1600/IMG_7515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYXGZaobL44DV2DNqs8kgob9VOe88hlDABxY9PrfHWDNI-26PQm35nhCxPljFQR8gLFAcCMPWTZzz1JTF04mqwNjYVXpWSb5_lpcCt8IW4kwVvdsQPnOre9jzRVPZQovUfPulqURyuBQ/s400/IMG_7515.JPG" width="400" /></a></div>
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<b>Chocolate Pecan Chess Pie</b></div>
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This is my favorite pie! I just love the combo of flaky crust and dense chocolate filling! I used the same <a href="http://redheadcuisine.blogspot.com/2012/02/chocolate-pecan-chess-pie.html">recipe</a> we did last year. I've found that since then, my taste for crusts has shifted toward more well done ones, so if you're in that camp I'd add an extra 10 minutes onto the blind baking time. But otherwise, this is perfect. If you like fudgy brownies, or dense chocolate pudding then this is your pie!</div>
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<br />Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com3tag:blogger.com,1999:blog-97579104131977781.post-71215453221761725412012-11-10T11:46:00.001-07:002012-11-10T11:54:58.224-07:00Maple Syrup Snow<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSK_k4hWp2Kgfa7zjcbSzYlFvnx057Aom8rE00fUJz7moTwPPo_m35t0EsvGhmBwqZsNfJZeTqtH-GK44khbi5lhK8DrxY18Ocod0Qy4ohjYuL0qhZB8vZRjaCCkFMUFbu9w_GQ4qXvSQ/s1600/IMG_7479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSK_k4hWp2Kgfa7zjcbSzYlFvnx057Aom8rE00fUJz7moTwPPo_m35t0EsvGhmBwqZsNfJZeTqtH-GK44khbi5lhK8DrxY18Ocod0Qy4ohjYuL0qhZB8vZRjaCCkFMUFbu9w_GQ4qXvSQ/s400/IMG_7479.JPG" width="400" /></a></div>
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We had a ton of snow last night! I'm usually not a fan, but this time we were excited for a special treat. I'd had my eye on this <a href="http://leitesculinaria.com/79077/recipes-maple-syrup-snow.html#comment-74379">maple syrup snow</a> from Leite's Culinaria since last year. It reminded me of the maple syrup snow candy from <i>Little House on the Prairie.</i> I loved that book when I was a little girl, so I was really excited to make some! It was coming down pretty heavy last night, so we set out a half sheet pan to catch some snow. </div>
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We ended up with 6 inches! So we had more than enough to make some maple syrup toffee and sprinkle it over the snow for breakfast today! We quartered the recipe and it made for than enough for us and our upstairs neighbors. There's plenty of winter left, so have fun!</div>
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<b>Maple Syrup Snow</b></div>
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6.9 oz (5/8 cup) maple syrup</div>
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0.7 oz (1 1/2 tablespoons) butter</div>
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Set a container out to collect fresh snow. After you have enough, heat the maple syrup and butter to the early softball stage at 235° F (subtract 1° for every 500 feet above sea level), stirring occasionally to combine. Let cool a bit and then drizzle over fresh snow. Enjoy!</div>
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Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com5tag:blogger.com,1999:blog-97579104131977781.post-88930148104324973032012-11-06T23:05:00.001-07:002012-11-06T23:05:01.164-07:00Buttermilk crumb muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWg5-N4O6i5b4Oq35p1eTeHq5NfjY96N688j4UDiG45qZEqV8L7Tz4V0UdQZ69D-7cTCLr41oAzcWg6VoZ3gSmKeISU65TzGMn1lhPxFh8E0Mxz3LIGedxBnLZU9N9oe9NrJOYfmh27jU/s1600/IMG_7443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWg5-N4O6i5b4Oq35p1eTeHq5NfjY96N688j4UDiG45qZEqV8L7Tz4V0UdQZ69D-7cTCLr41oAzcWg6VoZ3gSmKeISU65TzGMn1lhPxFh8E0Mxz3LIGedxBnLZU9N9oe9NrJOYfmh27jU/s400/IMG_7443.JPG" width="400" /></a></div>
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These turned out all right. I baked them 5 minutes less than suggested, but they still burnt. Oh well, at least the insides tasted good. I was reading from my fellow bakers that these muffins were lacking in flavor, so I made a couple changes. I used butter instead of shortening, dark brown sugar instead of light, and I used milk with lemon juice for the buttermilk. Also, I added extra cinnamon, some vanilla and some lemon zest, so the flavor was good. I'm not sure if I'd make them again though because I've had other muffins I've liked better. If you want to try them, our host was the birthday girl Alisa from <a href="http://downhomedesserts.blogspot.com/">down home desserts</a>. You can check out how other did <a href="http://tuesdayswithdorie.wordpress.com/2012/11/06/lyl-buttermilk-crumb-muffins/">here</a>. </div>
Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com6tag:blogger.com,1999:blog-97579104131977781.post-17060814982945923722012-10-16T22:47:00.002-06:002012-10-16T22:47:51.384-06:00TWD: BagelsThis is the second recipe we've used to make bagels, and we liked it. I'm glad it didn't take a rising step after we pulled it out of the fridge, that made it a lot easier to boil and bake in the morning. The bagels definitely tasted good and had a good texture. We topped them with Asiago cheese, but didn't use the glaze described in the recipe. It seemed to stick well enough, though some cheese did burn on our pizza stone.<br />
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Overall, the recipe wasn't too hard, and it's ended up being one of our favorite TWD recipes so far. Next time we try it, maybe we'll see if we like other toppings :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEOMUQshqNnNG4d0lpMSnREjTKDD3Y_0958T8Tsc1-ZpGNazTPdUQ_0ximl8FodSksNZRJSgoNfoueqZSEfK6sHOPA2juiicdG2GFfDPyFTqgemSq_kevwfljZfmTaBOBO3fOrbzf5XGW/s1600/IMG_7350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEOMUQshqNnNG4d0lpMSnREjTKDD3Y_0958T8Tsc1-ZpGNazTPdUQ_0ximl8FodSksNZRJSgoNfoueqZSEfK6sHOPA2juiicdG2GFfDPyFTqgemSq_kevwfljZfmTaBOBO3fOrbzf5XGW/s320/IMG_7350.JPG" width="320" /></a></div>
You can find the recipe <a href="http://www.heathersbytes.com/twd-bagels/">here</a>.Sarahttp://www.blogger.com/profile/11136433394300877654noreply@blogger.com8tag:blogger.com,1999:blog-97579104131977781.post-33254516083539115862012-10-02T23:45:00.000-06:002012-10-02T23:45:48.127-06:00TWD: Cranberry Walnut Pumpkin Loaf<div class="separator" style="clear: both; text-align: center;">
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This turned out okay. I don't think it's the recipes fault, but it turns out I'm jut not the biggest fan of yeast and pumpkin flavor in the same thing. I think I'll stick to quickbread pumpkin recipes from here on out, but it was nice to at least give this a try. I did at least like the bread better toasted with butter. Butter does help most things. I wasn't able to find fresh or frozen cranberries, so I used dried instead. Who knows, maybe that would have been the difference between okay and great.<br />
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<a href="http://thisbountifulbackyard.com/2012/10/01/cranberry-walnut-pumpkin-loaves/">This Bountiful Backyard</a> is our host for this week. Head on over there if you want to try it out for yourself.Sarahttp://www.blogger.com/profile/01935157849750686908noreply@blogger.com8tag:blogger.com,1999:blog-97579104131977781.post-36794501108216884632012-09-18T11:06:00.005-06:002012-09-18T11:06:59.745-06:00TWD: Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6WwEytMTSxLnb5f0c0FFt-cSdDdwel7A8rj9nt5ysiNqw3Vv-RmX96kHFCtHcRmPO_NPhlIkbxlx_fgcQb-IlRUhYIE3LuFjy-U418-sLJmQQhWHR2FUcB3d1JVIXlWn6ITQNr8WQ6SP/s1600/IMG_6557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6WwEytMTSxLnb5f0c0FFt-cSdDdwel7A8rj9nt5ysiNqw3Vv-RmX96kHFCtHcRmPO_NPhlIkbxlx_fgcQb-IlRUhYIE3LuFjy-U418-sLJmQQhWHR2FUcB3d1JVIXlWn6ITQNr8WQ6SP/s400/IMG_6557.JPG" width="400" /></a></div>
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This is an all right loaf of whole wheat bread. Maybe I should have tried harder to find malt powder. I substituted molasses instead. While this bread is not spectacular, it serves as a fine vehicle for all the jams we've been making this year. I think I'll still keep looking for the ideal loaf, at least for me.<br />
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You can find the recipe at the lovely blogs <a href="http://www.veggienumnums.com/">veggie num nums </a>or <a href="http://thefamilythatbakestogether.wordpress.com/">The Family That Bakes Together</a>.</div>
Sarahttp://www.blogger.com/profile/11136433394300877654noreply@blogger.com13tag:blogger.com,1999:blog-97579104131977781.post-60383880858351733792012-09-17T10:00:00.000-06:002012-09-17T10:00:04.967-06:00Coconut Corn Salad<div class="separator" style="clear: both; text-align: center;">
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Here's another fresh corn recipe to get in before it's all gone! This one comes from 101 cookbooks, which is one of my favorite blogs. We adapted it slightly, and it turned out lovely! I'm trying to get in as much summer cuisine as possible before it's undeniably fall. I love fall cooking, but I want to savor as much summer flavor as possible before then! This quick salad fits the bill with tropical flavors and sweet, fresh corn.</div>
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<b>Coconut Corn Salad</b><br />
from <a href="http://www.101cookbooks.com/archives/coconut-corn-salad-recipe.html">101 Cookbooks</a><br />
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3 tablespoons unsalted butter<o:p></o:p></div>
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2 cups of corn kernels from 4 ears of corn<o:p></o:p></div>
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3 tablespoons fresh basil, chopped <o:p></o:p></div>
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1 1/2 oz (1 cup) big coconut flakes<o:p></o:p></div>
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3 oz (1 cup) sliced almonds<o:p></o:p></div>
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2 to 3 tablespoons lime juice<o:p></o:p></div>
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If you're like me, and don't like a really intense red onion flavor, soak the chopped onions in a bowl of cold water while you're prepping the rest of the salad. Drain them before adding to the rest of the ingredients. </div>
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Toast the almonds in a nonstick skillet over medium heat, stirring occasionally, or doing the <a href="http://www.americastestkitchenfeed.com/learn-to-cook/2012/08/how-to-do-the-saute-snap/">saute snap</a>. After,the almonds are done, set them aside in a small bowl and toast the coconut flakes. After setting the coconut flakes aside in a small bowl, melt the butter in the skillet. Add the corn, salt to taste, and cook for two to three minutes until it's somewhat soft. </div>
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Put the corn in a medium bowl. Mix in the basil, red onions, and lime juice. Serve topped with almonds and coconut.</div>
Sarahttp://www.blogger.com/profile/11136433394300877654noreply@blogger.com1tag:blogger.com,1999:blog-97579104131977781.post-90466699718041005702012-09-16T21:58:00.000-06:002012-09-16T21:58:37.467-06:00Fresh Corn Risotto<div class="separator" style="clear: both; text-align: center;">
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We had a good friend over for dinner last week and made this. She requested the recipe, so I figured I'd share it with all of you too! My version is pretty similar to the original, but I adopted it to include more corn because that was my favorite part. Also, I used the Cooks Illustrated technique, because it involves less stirring. You'll have to hurry with this before fresh corn goes totally out of season, but I promise it's worth it!</div>
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<b>Fresh Corn Risotto</b></div>
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adapted from <a href="http://www.foodandwine.com/recipes/fresh-corn-risotto">Food and Wine</a></div>
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technique from <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=4886">Cooks Illustrated</a></div>
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2 tablespoons white wine vinegar</div>
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Keep the stock warm in a medium saucepan with the bay leaf while you're working on the rest of the risotto. </div>
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In a heavy pot, heat the olive oil over medium to medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the rice and cook for about 3 minutes, until opaque. Add the white wine vinegar and 1/2 cup vegetable stock. Stir until absorbed. Add another 3 cups of stock and bring to a boil, stirring occasionally. Reduce to a simmer and stir occasionally until it is mostly absorbed. </div>
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Stir in the corn. Add the remaining stock 1/2 cup at a time, stirring pretty well constantly until each addition is absorbed. The rice is done when it's creamy, but still has some chew in the center. If you run out of stock and the rice isn't done, add some water. </div>
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When the rice is cooked, stir in the Parmesan and butter. Salt and pepper to taste. Remove the bay leaf before serving. </div>
Sarahttp://www.blogger.com/profile/11136433394300877654noreply@blogger.com2