tag:blogger.com,1999:blog-80951718635006133622024-03-05T21:24:06.130-08:00A LovinspoonfullA blog about what I likeBarbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8095171863500613362.post-23291201805059512782012-04-22T07:36:00.000-07:002012-04-22T07:36:03.817-07:00Lemon Chiffon Pie with Pretzel Crust<div class="separator" style="clear: both; text-align: center;">
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This recipe for lemon chiffon pie is a version of an old classic. Tart lemony flavor that is not too sweet and not too heavy. I came across the recipe on <a href="http://www.boulderlocavore.com/2012/03/lemon-chiffon-pie-with-cornflake-crust.html">Boulder Locavore</a>. Her version is made with a cornflake crust that sounds amazing. I had pretzels on hand so that is what I decided to use for the crust. Pretzels and lemon chiffon? Yes, please.<br />
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The recipe and directions on <a href="http://www.boulderlocavore.com/2012/03/lemon-chiffon-pie-with-cornflake-crust.html">Boulder Locavore</a> are great so I don't feel the need to put them on this blog. Visit hers and MAKE THIS PIE. Cornflakes or pretzels. You can't go wrong.<br />
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<tr><td class="tr-caption" style="text-align: center;">It's a beauty isn't it?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The filling sets up perfectly</td></tr>
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<br />Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com0tag:blogger.com,1999:blog-8095171863500613362.post-70651500620110385212012-04-21T10:16:00.000-07:002012-04-21T10:16:00.025-07:00Propane Tank Watermelons<div class="separator" style="clear: both; text-align: center;">
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It's prime camper time and I have had this project on my mind ever since we bought our little Jayco Kiwi travel trailer a few months ago. The propane tanks were ugly. I saw a picture online of someones clever idea to paint their gigantic home propane tank to look like a giant watermelon. It was so cute, so I figured I could do it too!<br />
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First I started with cleaning off the old tanks with soap and water. Then I taped off the valves at the top. You DO NOT want to get them gunked up with paint.<br />
I gave them a nice base color of dark green spray paint. I used RustOleum exterior enamel. No need for priming this way!<br />
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Then I dug around in the huge craft box that my mom gave me. It contains almost anything a person might need for crafting. I found 3 little jars of interior/exterior gloss enamel paint in just the right colors. Mom's craft box is magical like that! And there just happened to be a stippling paint brush.<br />
The stripes were easy. I made a light green color with the white and dark green paints. This color was applied first in a tapping motion. Kind of like sponge painting. Actually an old sponge would have worked too. Then I finished it off with accents of bright yellow. I really like how they came out. Easy too.<br />
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Eventually I will get a pic of them on the camper!Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com2tag:blogger.com,1999:blog-8095171863500613362.post-76639081330428584512012-04-04T09:47:00.000-07:002012-04-04T09:47:00.515-07:00Schlotzsky's Style Buns<div class="separator" style="clear: both; text-align: center;">
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It's been awhile since I have posted anything. I have just been really busy with a vacation and getting ready for the summer garden. Today I really felt the need for a sandwich from Schlotzsky's Deli. Don't feel like driving there, so I will make my own! I worked at a Schlotzskys when I was in high school. I started out making the sandwiches and then graduated to baking the buns. This is my version. Theirs is a highly guarded secret that comes in a mix.<br />
This recipe starts out very much like the famous no knead bread. I start the night before I have a day off. The dough sits overnight while the yeast works it's magic. It's really easy, and requires only 5 ingredients.<br />
The downside? You need 2 small cake pans. This dough is really loose so it needs the support of a pan. I suppose you could make 1 giant bun in a 9 inch cake pan if you wanted to!<br />
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Recipe<br />
1 1/2 cups flour<br />
1/2 tsp active dry yeast<br />
1 tsp kosher salt<br />
3/4 cup + 1 tbsp water<br />
sesame seeds for sprinkling<br />
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Start by whisking dry ingredients in a bowl to combine. Add water and stir until there are no dry bits of<br />
flour. Cover with plastic wrap and let sit on your counter overnight.<br />
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<tr><td class="tr-caption" style="text-align: center;">This is what it looks like the next morning</td></tr>
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The next day, spray two 5 inch cake pans with oil and divide the wet dough between the two pans. Cover with a wet tea towel or a bowl and let rise for a few hours. The time is really loose. Whenever the dough has risen back up to fill about half of the pans is good.<br />
Preheat oven to 500 degrees F.<br />
Sprinkle the buns with sesame seeds and bake for 18 minutes. When they are done, immediately turn out onto a cooling rack. You can use them the same day, or refrigerate for a few days. They also freeze really well.<br />
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I like to make my sandwich just like we did at Schlotzsky's.<br />
Slice buns in two. Place on a baking sheet and brush on melted butter with garlic. Broil for a few minutes until starting to brown. Remove and top one side with shredded cheddar, the other with shredded Italian cheese blend. Return to the broiler until melted and bubbly. Sliced tomatoes, onions, cucumber, shredded lettuce, chopped black olives, a drizzle of Italian dressing! Delish veggie sandwich! The one I have pictured has turkey too!Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com0tag:blogger.com,1999:blog-8095171863500613362.post-9920060500182331722012-02-08T12:41:00.000-08:002012-02-08T12:41:29.953-08:00French Crullers for my Valentine<div class="separator" style="clear: both; text-align: center;">
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My Valentine loves donuts. I love my Valentine. And crullers.<br />
These are one of the simplest donuts to make, and the dough ( pate a choux) can be used to make other delicious and easy goodies too. Like cream puffs, eclairs, and profiteroles!<br />
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1 cup flour<br />
1/2 tsp salt<br />
2 tsp sugar<br />
1 cup water<br />
8 tbsp (1 stick) butter, cubed<br />
4 large eggs<br />
12 parchment squares about 4inches x 4inches<br />
piping bag with a large star tip<br />
mixer fitted with paddle attachment<br />
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For the glazes:<br />
2 tbsp butter x2<br />
1/4 cup milk x 2<br />
4 oz chopped dark chocolate, and 6 oz chopped white chocolate<br />
1 cup powdered sugar(for the white chocolate glaze)<br />
pink food color (also for the white chocolate glaze)<br />
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Combine the flour, salt, and sugar in a bowl. Whisk to combine.<br />
Bring the water and butter to a boil in a medium sauce pan.<br />
Remove the pan from the heat, add the flour mixture all at once. Stir vigorously until the dough comes together with no lumps. This takes some muscle, don't be wimpy! Return to medium heat. Stir continuously for about 2 minutes to evaporate some of the excess moisture. This takes more muscle!<br />
Add dough to the mixer bowl, and stir for 1 minute to cool slightly. Add eggs 1 at a time. Scrape down sides of the bowl between each addition. Mix until smooth and glossy. You could do this by hand too but let's get real. I have a mixer, I'm gonna use it. <br />
Heat 2 inches of oil in a medium pan to 350 degrees F.<br />
Fill piping bag with the dough and pipe 3 inch circles on the parchment squares.<br />
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Place parchment squares on top of hot oil with the dough side facing down. Peel off the parchment with tongs. If it sticks, just wait a few seconds and try again. Don't worry, it will come off!<br />
Fry for about 2 minutes on both sides, or until the crullers are a deep golden brown. Drain on paper towels.<br />
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While the crullers are cooling, make the glazes.<br />
In a microwave safe bowl, combine the milk and butter. Heat for 1 minute. Add chopped chocolate and stir until the chocolate has melted completely.<br />
Use the same method with the white chocolate with the addition of the powdered sugar and pink food color. The powdered sugar helps to thicken the white chocolate glaze.<br />
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Ta Da! Homemade freakin crullers!<br />
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<br />Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com1tag:blogger.com,1999:blog-8095171863500613362.post-91449436597868379212012-02-05T06:46:00.000-08:002012-02-05T06:46:17.653-08:00Chinese Takeout at Home! General Tso's Tofu<div class="separator" style="clear: both; text-align: center;">
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Since I have been following a vegetarian diet, there have been a few things that I have had a major hankering for. A BBQ pork sandwich is one. The classic Chinese takeout known as General Tso's Chicken, is the other.<br />
I can't imagine a veggie version of a BBQ pork sandwich, but the General's is do-able. As a matter of fact, it was awesome!<br />
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<a name='more'></a>The Sauce:<br />
1 cup veggie broth<br />
1 tbsp rice vinegar (or whatever kind you have)<br />
3 tbsp rice wine<br />
3 tbsp brown sugar<br />
3 tbsp soy sauce<br />
1 tbsp cornstarch<br />
2 tsp garlic chile sauce<br />
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The Tofu Knots:<br />
2 cups veggie broth<br />
2 cups dried tofu knots<br />
1 cup cornstarch for dredging<br />
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The Veggies and Garnish:<br />
1 red bell pepper, sliced<br />
2 cloves garlic, minced<br />
chopped scallions<br />
sesame seeds<br />
1 tbsp sesame oil for saute<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7wgdeR8InPs8RxjD8cEE1SUbph53Z3bSqx9dv943u52hgSnha0ohVJESDRNNnQPIrzq4A9GXLSb0asNUp23BMP1uO2Zi2fekMeLBEV5H-2fZsd-yvFxsBEDegZ8gNLqmJMrUNQwtLemo/s1600/knots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7wgdeR8InPs8RxjD8cEE1SUbph53Z3bSqx9dv943u52hgSnha0ohVJESDRNNnQPIrzq4A9GXLSb0asNUp23BMP1uO2Zi2fekMeLBEV5H-2fZsd-yvFxsBEDegZ8gNLqmJMrUNQwtLemo/s320/knots.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dried tofu knots</td></tr>
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First, let me introduce you to the tofu knots. It is actually dried bean curd skin, but tofu knots sounds way more appetizing doesn't it? I found these at my local Asian grocery store. If you don't have one, I have no idea where else they might be found. Bummer for you.<br />
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Let's Begin!<br />
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Bring the 2 cups of veggie stock to a boil, and pour over the 2 cups of dried tofu. Let sit for about 20<br />
minutes, or until the center of the knots are tender. I served my dish with rice and broccoli, so this would be a great time to slice your veggies and start your rice.<br />
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Combine all of the sauce ingredients in a bowl, and set aside.<br />
Drain the tofu in a colander, and put in a large zip top bag, or a large bowl. Add the 1 cup of cornstarch and shake the bag to coat. If you see bits of wet coating, add a bit more cornstarch.<br />
Heat about 1/2 inch of canola oil in a dutch oven or whatever pot you use to fry in. The oil is ready when a piece of the cornstarch is dropped in and sizzles.<br />
Add the tofu knots in batches. Do not crowd them. I fried about 10 at a time. Fry for about 3 or 4 minutes on each side. Place them on a stack of paper towels to drain. Repeat this process until all of the tofu is done.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_orwyZxq1sAGksKYIdE0uWhF3K4lM7UM-TRyAJ6JiC3EOCmW4XLvmzKOOM24KhG1bbWI9YME2u7qE74PFvSql7QdU6eiwVHzNL_kEneaK3_XiBPi3gb0gu5BlyaP3IfOMsjLuTTDiYLw/s1600/fried.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_orwyZxq1sAGksKYIdE0uWhF3K4lM7UM-TRyAJ6JiC3EOCmW4XLvmzKOOM24KhG1bbWI9YME2u7qE74PFvSql7QdU6eiwVHzNL_kEneaK3_XiBPi3gb0gu5BlyaP3IfOMsjLuTTDiYLw/s320/fried.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fried knots</td></tr>
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While frying the last batch of tofu, heat a skillet and add the 1 tbsp of oil. Add the sliced peppers and minced garlic. When the garlic is fragrant, add the set aside sauce. The sauce will thicken very quickly, so watch it closely. As soon as the sauce starts to thicken, add the fried tofu and toss to coat. Garnish with the chopped scallions, and sesame seeds.<br />
Serve with rice and steamed broccoli.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhwgCkyaI6blLiW6GiW8OkIAfAawYf6nXTtf6oFoEGAEW8uc9PvyNsqGVeuACXmWfX8jn5aRFj4M0Im0bdYyUa-j_ZqNXfYU0twukmqgXRkXLkrqvXBc7WoXXTpAFqu3B3q11sqmIsSzT/s1600/chilesauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhwgCkyaI6blLiW6GiW8OkIAfAawYf6nXTtf6oFoEGAEW8uc9PvyNsqGVeuACXmWfX8jn5aRFj4M0Im0bdYyUa-j_ZqNXfYU0twukmqgXRkXLkrqvXBc7WoXXTpAFqu3B3q11sqmIsSzT/s320/chilesauce.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the chile sauce and rice wine that I used</td></tr>
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<br />Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com2tag:blogger.com,1999:blog-8095171863500613362.post-16302335719005270162012-02-01T09:22:00.000-08:002012-02-01T09:22:24.248-08:00Valentine's Day Macarons with Strawberry Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;">
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I really wanted to go big for my Valentine's Day post so, here they are. French macarons! On a stick! With a bow! Colored pink and luster dusted! Does it get more disgustingly Valentinesy than that? I think probably not. </div>
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There is a lot of talk about these little gems being particularly difficult to make, but I have been using a recipe from one of my favorite food bloggers, <a href="http://www.davidlebovitz.com/">David Lebovitz</a>, without fail. </div>
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Don't be intimidated. If you have always wanted to make some, do it! I did. </div>
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Macaron Batter:</div>
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1 cup powdered sugar</div>
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1/2 cup almond meal ( I use Bob's Red Mill)</div>
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2 large egg whites</div>
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5 tbsp granulated sugar</div>
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gel or powdered food color</div>
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Strawberry Swiss Meringue Buttercream:</div>
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3 egg whites</div>
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1/2 cup sugar</div>
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3/4 cups( 1 1/2 sticks) butter, softened but still cool</div>
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1 tsp vanilla</div>
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1/4 tsp salt</div>
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1/2 to 1/3 cup pureed strawberries</div>
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Let's start with the macarons. You will need to make sure your mixer bowl, whisk, and any items that will come in contact with the meringue are squeeky clean. Fat kills meringue! I like to wipe down the bowl and whisk with lemon juice before starting. Line a baking sheet with parchment.</div>
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Combine the almond meal and powdered sugar in a blender and pulse until it is fine. </div>
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Whip egg whites until they are frothy, and start to hold their shape. Add the granulated sugar 1 tbsp at a time. Add salt, and coloring. Whip on high until stiff and glossy peaks.</div>
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Fold in the almond meal and powdered sugar until well incorporated, and no dry streaks appear. You want to deflate the meringue slightly. Look for a smooth ribbon of batter that falls back into the bowl and disappears into the mix within 10 seconds. Some describe this as lava-like. I have never seen lava up close so, that's not much help for me! </div>
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Fit a pastry bag with a number 12 tip, and fill with the batter. Pipe circles of batter onto the parchment lined baking sheet that are about 1 1/2 inches in diameter. Rap the baking sheet on the counter a few times to bring any bubbles to the surface. </div>
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Leave the macs to rest on the counter for 40 minutes, or until the tops are no longer sticky to the touch. This step I have found to be very important. It seems to keep the shells from cracking while baking. </div>
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In the meanwhile, Let's make the filling!</div>
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Again, the bowl of your mixer has to be spotlessly cleaned first. </div>
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Add egg whites, and granulated sugar to your mixer bowl. Place over a pot of simmering, not boiling, water. Just about an inch of water is plenty. </div>
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Whisk whites and sugar often to prevent cooking the whites. Bring the mixture to about 140 degrees F. or until the sugar has dissolved. </div>
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Attach mixer bowl to mixer, and whisk starting slow and increasing to high speed. Whisk until whites are glossy and stiff. Switch to paddle attachment, and mix on low speed while slowly adding pieces of butter. </div>
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Add vanilla and salt, and mix on medium low speed until the buttercream comes together. This can take quite a bit of time. The mixture will break, and look a lot like ricotta cheese! It's okay. Just keep mixing. This process can take 10 minutes or more. Add the pureed strawberries when the buttercream comes together. Mix a bit longer to incorporate strawberries. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaknuX4lGZa7o9FCrCWIKTC3zTlVwFU5-bsamLzzBBcRZxgqWH1IorI6QYjaGyRm9VeaOFBaurN21C1JsP3uXFudTJ8dqRWV7uAGmNU4L-IEiRExGHiSqk7-r8yC4WDELH1O4pwWttfAFj/s1600/P1010407.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaknuX4lGZa7o9FCrCWIKTC3zTlVwFU5-bsamLzzBBcRZxgqWH1IorI6QYjaGyRm9VeaOFBaurN21C1JsP3uXFudTJ8dqRWV7uAGmNU4L-IEiRExGHiSqk7-r8yC4WDELH1O4pwWttfAFj/s320/P1010407.jpg" width="320" /></a></div>
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Preheat your oven to 300 degrees F. By now, your macs should be ready to go in the oven. </div>
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Bake for 20 to 23 minutes. </div>
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Let macs cool completely before removing from the baking sheet. </div>
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Match like sizes of macaron shells together before filling. Fill your piping bag with the strawberry buttercream, and pipe a small amount onto one mac shell. Place top on. Macs need to sit overnight in the fridge. This makes them nice and moist on the inside, and crispy on the outside. </div>
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So, it did take some time. But look at how cute these are! People will think you are amazing! </div>Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com1tag:blogger.com,1999:blog-8095171863500613362.post-3998427401377491662012-01-26T11:41:00.000-08:002012-01-26T14:02:53.420-08:00Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
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Sometimes when I have been indulging in too much comfort food, I feel the need for something light and tasty. A reminder of spring. (when this recipe is best by the way!)<br />
Well, I needed that something today. Too many chocolate chewies I suppose.<br />
This salad is very similar to tabbouleh, but different enough that I hesitate to call it that. Easy to make, and gets better as a leftover.<br />
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1 cup <a href="http://en.wikipedia.org/wiki/Quinoa">quinoa</a>, toasted<br />
1 1/2 cups veggie stock or water<br />
Juice of 1 lemon<br />
1/4 cup red wine vinegar<br />
1 tsp dijon mustard<br />
2 cloves minced garlic<br />
1/4 cup extra virgin olive oil<br />
1 small bunch of green onions, chopped<br />
1 medium cucumber, peeled/quartered/chopped<br />
1 pint grape tomatoes, halved<br />
1/2 cup chopped fresh cilantro (parsley can be subbed if you prefer)<br />
1/4 cup grated carrot<br />
salt and pepper to taste<br />
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I like to start by toasting the quinoa. Put a small pan on medium-high heat and add the dry quinoa. Toast until they start to pop, and you smell a nutty aroma. Remove the pan from the heat, and cool as you make the dressing.<br />
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<tr><td class="tr-caption" style="text-align: center;">toasting!</td></tr>
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Combine the lemon juice, vinegar, dijon, garlic, and olive oil in a small bowl. Whisk to combine. Add the green onion and stir. Set aside to marinate.<br />
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Add 1 1/2 cups of veggie stock to the toasted quinoa, and bring to a boil. Reduce heat to a simmer, and put a lid on the pan. Let quinoa simmer for about 20 minutes, or until it has absorbed all of the liquid. Put the cooked quinoa in a large bowl, and cool. This is a good time to chop all of the veggies if you haven't done it yet!<br />
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Add the chopped veggies, cilantro, and grated carrot to the bowl of cooked quinoa. Pour the dressing on, and mix. Season with salt and pepper. I love to have this salad with some whole wheat pita wedges and hummus. So good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dpeYvjVREGR9LAv7sR1XMht3lvDbU8pDQfuG0OuuDW9OEmzM_kW09tOUN3dUjJa2rWKyTJzmMB1wSH_l64tLe5are2auAxISNaQXqrUDOo1W7nxMSf0e-pMoubvgo4ctZRs5ju-Nw1BR/s1600/P1010393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dpeYvjVREGR9LAv7sR1XMht3lvDbU8pDQfuG0OuuDW9OEmzM_kW09tOUN3dUjJa2rWKyTJzmMB1wSH_l64tLe5are2auAxISNaQXqrUDOo1W7nxMSf0e-pMoubvgo4ctZRs5ju-Nw1BR/s320/P1010393.JPG" width="320" /></a></div>
<br />Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com0tag:blogger.com,1999:blog-8095171863500613362.post-17597038255032134402012-01-24T06:02:00.000-08:002012-01-24T06:02:10.388-08:00Double Chocolate Chewies<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc66c90xvmD_SYRgIXovCGkHmkAvsNlAQ5cmN3Et2wLcRT0dH3HjEol0_tsigW0NCzcJjCpK4ZB0efVELOogLPtlaDU0EfvemmMSYclglls4v8ZaKl2SlprNsJIFBBkayg5-SyiesNSSD/s1600/P1010373.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc66c90xvmD_SYRgIXovCGkHmkAvsNlAQ5cmN3Et2wLcRT0dH3HjEol0_tsigW0NCzcJjCpK4ZB0efVELOogLPtlaDU0EfvemmMSYclglls4v8ZaKl2SlprNsJIFBBkayg5-SyiesNSSD/s400/P1010373.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crackly, chewy</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc66c90xvmD_SYRgIXovCGkHmkAvsNlAQ5cmN3Et2wLcRT0dH3HjEol0_tsigW0NCzcJjCpK4ZB0efVELOogLPtlaDU0EfvemmMSYclglls4v8ZaKl2SlprNsJIFBBkayg5-SyiesNSSD/s1600/P1010373.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc66c90xvmD_SYRgIXovCGkHmkAvsNlAQ5cmN3Et2wLcRT0dH3HjEol0_tsigW0NCzcJjCpK4ZB0efVELOogLPtlaDU0EfvemmMSYclglls4v8ZaKl2SlprNsJIFBBkayg5-SyiesNSSD/s1600/P1010373.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc66c90xvmD_SYRgIXovCGkHmkAvsNlAQ5cmN3Et2wLcRT0dH3HjEol0_tsigW0NCzcJjCpK4ZB0efVELOogLPtlaDU0EfvemmMSYclglls4v8ZaKl2SlprNsJIFBBkayg5-SyiesNSSD/s1600/P1010373.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div style="text-align: center;">These cookies have been on my mind for awhile now. I work in a bakery, and we have been making GIANT batches. They are so simple. They are actually low fat. They taste like a brownie and a meringue made a baby! Oh, and if you care, they are gluten free as well. They're gooey on the inside, and the outside has that thin shattery layer that any good brownie should have. </div><br />
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Double Chocolate Chewies<br />
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3 large egg whites<br />
2 1/2 cups powdered sugar<br />
1/2 cup cocoa powder<br />
1/2 tsp salt<br />
1 tsp vanilla<br />
1 cup chopped white chocolate<br />
(or chopped dark chocolate, toasted walnuts, cacao nibs, etc!)<br />
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<div style="text-align: center;">Preheat your oven to 320 degrees F. Line a cookie sheet with parchment. This is totally necessary. These babies stick like crazy. In a medium sized bowl, add powdered sugar, cocoa, and salt. Whisk together until there are no more lumps of cocoa. </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRt064bSnRLqTmVvlFdd5SnXBTIqNyx_WiYYfFZU2OB604m-gj7Rorv53urh2umKzIliKZMDSBeYLVEeDTx6M9ayODf4jibv6nnh0055oawGULryXmriS3GIYUmUTOLvZoPRVIG0UMfLl/s1600/P1010366.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRt064bSnRLqTmVvlFdd5SnXBTIqNyx_WiYYfFZU2OB604m-gj7Rorv53urh2umKzIliKZMDSBeYLVEeDTx6M9ayODf4jibv6nnh0055oawGULryXmriS3GIYUmUTOLvZoPRVIG0UMfLl/s320/P1010366.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">no cocoa lumps!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: right; color: black; display: inline !important; margin-bottom: 1em; margin-left: 1em;">Add egg whites and vanilla to the bowl. Whisk together until everything is incorporated. Add chopped chocolate and stir until combined. The batter will be rather wet. Don't worry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtHXRjo-UJ9Is6EhWEu7_2kOZ_Ls-QgEI2FgByM4U-liVqBNiRIBiENmTG89zKjMRZC4gbhStIfdRXzKPO6d0xEqS5aqduUHuvkiijbDLcWxkuaAcV9XikaK4fh9n4hTeMdXvZW0fszxQ/s1600/P1010369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtHXRjo-UJ9Is6EhWEu7_2kOZ_Ls-QgEI2FgByM4U-liVqBNiRIBiENmTG89zKjMRZC4gbhStIfdRXzKPO6d0xEqS5aqduUHuvkiijbDLcWxkuaAcV9XikaK4fh9n4hTeMdXvZW0fszxQ/s320/P1010369.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">leave plenty of room to spread!</td></tr>
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<div style="text-align: center;">Scoop out batter onto your baking sheet lined with parchment. About 2 tablespoons is plenty. Make sure to leave plenty of room between cookies. 3 inches or so, they will spread a lot. I only put 5 cookies on my baking sheet at a time. Bake for 15 to 18 minutes. The tops will become cracked and shiny. </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/AVvXsEir4bsqK4LCU3htdCaz4rep8Vp2b7NJ3xye7EEHo0bOFbPyjIFXieuuSDk8IVFibs-MJZF4kFMl1zu1IaiomLVK_R9PCTBoPv9SRhLMvwqoCZ0KP8maPVOfOz2V2blyitmatNXpis5wZu4A/s1600/P1010368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4bsqK4LCU3htdCaz4rep8Vp2b7NJ3xye7EEHo0bOFbPyjIFXieuuSDk8IVFibs-MJZF4kFMl1zu1IaiomLVK_R9PCTBoPv9SRhLMvwqoCZ0KP8maPVOfOz2V2blyitmatNXpis5wZu4A/s320/P1010368.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">we're done!</td></tr>
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<div style="text-align: center;">Slide the parchment off the baking sheet onto your counter. Put another piece of parchment on the baking sheet, and scoop another batch. Let your cookies cool on the counter for 15 minutes or so. You can use a spatula to remove them to a cooling rack, or slide the parchment to the edge of the counter and peel them off. This recipe makes about 15 cookies. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-BvQ7WSmUESH71Sx-Kv5Or3lrSZXjz9c4DM-jWgoQbpX8n0YEHyaZSqitqqg-SJXimjiN6UKueo1TPnV_DHnnCvk2LWXTjtNhLubDno633cWQtHJXrOirTPgm06D3BgnAbA00Ux9q_H_/s1600/P1010372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-BvQ7WSmUESH71Sx-Kv5Or3lrSZXjz9c4DM-jWgoQbpX8n0YEHyaZSqitqqg-SJXimjiN6UKueo1TPnV_DHnnCvk2LWXTjtNhLubDno633cWQtHJXrOirTPgm06D3BgnAbA00Ux9q_H_/s320/P1010372.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRwNP4ruooTKwuMubxIQz0VbEuJWQZapDtyIA2EsqDODqHLGXRFoFckJ6iPcrZhm3tYV4xPn7cTY0xE-3U6isAeFMizGSxlkNvYjRlmRHu8_vwmXx2UJYeiyaYR3THjPZudeLOQsweNmU/s1600/P1010378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRwNP4ruooTKwuMubxIQz0VbEuJWQZapDtyIA2EsqDODqHLGXRFoFckJ6iPcrZhm3tYV4xPn7cTY0xE-3U6isAeFMizGSxlkNvYjRlmRHu8_vwmXx2UJYeiyaYR3THjPZudeLOQsweNmU/s320/P1010378.JPG" width="320" /></a></div>Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com2tag:blogger.com,1999:blog-8095171863500613362.post-51626624062043786222012-01-16T06:56:00.000-08:002012-01-18T15:31:29.687-08:00Cream Biscuits are Soooo Easy!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK3lmsLKIyRKv9uyqQ49dQCE-hNq-R4ky9Mrfg7y2CgK06qvfrGQqjBZmGIusvEiQ2JeWRGtIS4BwCV6pFzLnNtTunASPfrcG7EV9Jl_pGoaenDcCaEnFt2o6oIAlNzwwFmGcxFmA5gmF/s1600/egg+biscuit.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK3lmsLKIyRKv9uyqQ49dQCE-hNq-R4ky9Mrfg7y2CgK06qvfrGQqjBZmGIusvEiQ2JeWRGtIS4BwCV6pFzLnNtTunASPfrcG7EV9Jl_pGoaenDcCaEnFt2o6oIAlNzwwFmGcxFmA5gmF/s400/egg+biscuit.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie sausage is GREAT!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU4yRxBAXAykuHBIfAKNf0Z3vxrgsi_XlAPdAHvRyEeQJpDg_V1i4Rmdvum-90b2CMTRwIjzKmCKShF6TkiCKg_IqyaS-sHtiljdWDAd-WpsvQ7dqan-GF3A8wjm420r2sp7cTxyB653Z/s1600/barred+rock.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU4yRxBAXAykuHBIfAKNf0Z3vxrgsi_XlAPdAHvRyEeQJpDg_V1i4Rmdvum-90b2CMTRwIjzKmCKShF6TkiCKg_IqyaS-sHtiljdWDAd-WpsvQ7dqan-GF3A8wjm420r2sp7cTxyB653Z/s320/barred+rock.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks for breakfast girls!</td></tr>
</tbody></table>A cold and sunny morning is a beautiful thing. A day off with my husband is a rare treat. Starting the day with home made biscuits, veggie sausage, and eggs collected fresh this morning almost feels wrong. Almost. This the easiest biscuit recipe ever. No cutting in the fat. Just measure, mix, roll, and bake. It is endlessly adaptable too.<br />
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<div>What I mean by endlessly adaptable is that you can make these biscuits plain, savory, and sweet. I have added lemon zest and fresh thyme. I have made them like a dessert and added blueberries to the mix with a glaze on top. I will list a few of my favorite additions.</div><div>Sweet: </div><div>orange zest and chocolate chips</div><div>raisins and cinnamon with a powdered sugar glaze</div><div>pecans and maple extract with a glaze</div><div>blueberries and a glaze</div><div>Savory:</div><div>shredded cheddar and jalapenos</div><div>lemon zest and fresh thyme</div><div>shredded swiss, spinach, spring onion, and nutmeg</div><div>A good rule of measure for these additions is 1 cup of fruit, cheese, chip etc. and 1 tsp of herb or spice to the dry ingredients. </div><div><br />
</div><div>Easy Cream Biscuits</div><div>2 cups all purpose flour</div><div>1 tbsp baking powder</div><div>1 tsp salt</div><div>2 tsp sugar</div><div>1 pint heavy cream(you wont use the whole pint)</div><div>1 tbsp butter, melted</div><div><br />
</div><div>Preheat oven to 365 degrees F. </div><div>Measure all of the dry ingredients into a mixing bowl and whisk to combine. Now would be the time to add spices or fruit if you are making a flavored biscuit. Add half of the heavy cream and mix with your hands. Using your hands makes it easier to feel the dough and determine if you have added enough cream. You want the dough to be a bit sticky and shaggy, but not too wet. Just hydrated enough to hold together and roll out. Continue to add the cream until the dough comes together. I added about 3/4 of the pint. Drop the dough onto a lightly floured surface.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD6Lxus8ELMUyjeHQ2E7-1OC9ynig9P3F4JPzrDfC-0DCW0x6GG5W7VO9PptNtGrKg1pAalIyzxeXa-Np1cJrcy8XRwXGxpgFA4YnFmTs-OK6XXPQl-fRTAsZxTZJDSaO_Eo0qjZOS-P-/s1600/biscuit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD6Lxus8ELMUyjeHQ2E7-1OC9ynig9P3F4JPzrDfC-0DCW0x6GG5W7VO9PptNtGrKg1pAalIyzxeXa-Np1cJrcy8XRwXGxpgFA4YnFmTs-OK6XXPQl-fRTAsZxTZJDSaO_Eo0qjZOS-P-/s400/biscuit1.jpg" width="400" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div>Pat into a disk shape, and roll out to about an inch thick. Cut out biscuits with a 3 inch cutter, or the rim of a glass dipped in flour to prevent sticking. Do not twist as you cut. This prevents your biscuits from rising properly. Biscuits must be proper! You can re-roll your scraps, but only once. The dough will get tough the more you roll it out. Place biscuits on a baking tray. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1e6QHL459z1AF_xgWVQiUKXrm5gKEYPjVfpM6yYqpACUTnpG3EVVd_c3vefL9OFVm80VfjALaDOwZuAvf73d4DiY1WX9sjkc4GZilmZH3qwi_Td1Hk9j7JOzEdGNCPuAA4JOcfnn8T_RB/s1600/biscuits2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1e6QHL459z1AF_xgWVQiUKXrm5gKEYPjVfpM6yYqpACUTnpG3EVVd_c3vefL9OFVm80VfjALaDOwZuAvf73d4DiY1WX9sjkc4GZilmZH3qwi_Td1Hk9j7JOzEdGNCPuAA4JOcfnn8T_RB/s400/biscuits2.jpg" width="400" /></a></div><div><br />
</div><div>Bake for 18 to 20 minutes or until very lightly browned. Brush tops with melted butter. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxAX6dRHBV7MpCGrCtBzWtijaNntDD5cuBNCRjb2RpykkpSyQnwwtIGZDxAN-JdGsiB_rf53ktoId2KvDq6TIiHfxyg5VcWCP1O_tpFyez31DEGiWEh-kx4t3I0FytNxJdyNa08gvAqWk/s1600/biscuits3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxAX6dRHBV7MpCGrCtBzWtijaNntDD5cuBNCRjb2RpykkpSyQnwwtIGZDxAN-JdGsiB_rf53ktoId2KvDq6TIiHfxyg5VcWCP1O_tpFyez31DEGiWEh-kx4t3I0FytNxJdyNa08gvAqWk/s400/biscuits3.jpg" width="400" /></a></div><div><br />
</div><div>So easy! These biscuits were in the oven before the coffee was finished brewing. I hope you will give them a go. </div>Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com1tag:blogger.com,1999:blog-8095171863500613362.post-62425607870337591162012-01-13T12:29:00.000-08:002012-01-15T14:31:01.157-08:00In the mood for Pavlova<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISw29CVxQmNvZLRr0ashUHHtT6ONwZpWjvQPERh7AjlXnG0fenh8zws79wqYXe74D1hj5AP3l3GnwpSsHrCAWDcLoWN0PbThyphenhyphenSCRMPSByb2RHxFO9uiu3FKNDV_74gp1ob8U5oFITKZPQ/s1600/P1010317.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISw29CVxQmNvZLRr0ashUHHtT6ONwZpWjvQPERh7AjlXnG0fenh8zws79wqYXe74D1hj5AP3l3GnwpSsHrCAWDcLoWN0PbThyphenhyphenSCRMPSByb2RHxFO9uiu3FKNDV_74gp1ob8U5oFITKZPQ/s320/P1010317.JPG" width="320" /></a></div>Since the weather has been so warm this winter, I felt like having something light and summery for dessert. Pavlova came to mind. Thank goodness for greenhouse grown berries! This dessert was really easy to make, and pretty impressive to behold.<br />
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Meringue:<br />
4 egg whites at room temp<br />
pinch of salt<br />
1 cup sugar<br />
1 tsp vanilla<br />
1 tsp vinegar<br />
2 tsp cornstarch<br />
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Whipped Cream:<br />
1 pint whipping cream<br />
1 tsp vanilla<br />
2 tbsp sugar<br />
assorted berries of your choosing<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktp3l4jJLMiPGkHpGv8GapGXVP_t5kq295S6K6valSCHmz96WTEYHsCPbAn3z9T11qWyLwTXuvruBoQu1JEtGLlPiS2HfxC_T3lbMh7RFvyo1RK4fLDtaYhVDxdkAF-UUbVR-W84MgvIo/s1600/P1010309.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktp3l4jJLMiPGkHpGv8GapGXVP_t5kq295S6K6valSCHmz96WTEYHsCPbAn3z9T11qWyLwTXuvruBoQu1JEtGLlPiS2HfxC_T3lbMh7RFvyo1RK4fLDtaYhVDxdkAF-UUbVR-W84MgvIo/s320/P1010309.JPG" width="320" /></a></div>Start by preheating your oven to 250 degrees F. Draw a 9 inch circle on a piece of parchment and turn upside down on a baking sheet so your drawn line does not touch the meringue. Beat egg whites until soft peaks form. Add salt, and then the sugar 1 tbsp at a time while beating to stiff glossy peaks. Add vanilla, vinegar, and cornstarch, and fold in to meringue. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2IEfJG8-lRFXoLO4FbyryuoovNKJEz9spzO5PNTGQWZkiuP4aGDQNyP3T6Hp_23TbOPWHlGqf6SCVD8Lz5wTQcHj34W87ee9neCd2XFkAggjasmScowxYoTA8_ED_0nNyyKR1Y39rd1K/s1600/P1010310.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2IEfJG8-lRFXoLO4FbyryuoovNKJEz9spzO5PNTGQWZkiuP4aGDQNyP3T6Hp_23TbOPWHlGqf6SCVD8Lz5wTQcHj34W87ee9neCd2XFkAggjasmScowxYoTA8_ED_0nNyyKR1Y39rd1K/s320/P1010310.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefB16gtlKNwtLtu9oQr5f9YlWyXxjWKb4vUL_ixU1TLewCUaIYklegjwYeUNxqKD1Hicmh0KMPnxIgC4HhKQgOynqTuQWRkK-vYk1gxaZro1Y3LS0SHzrvUicTRROPjrVCQ05tDLH8UYW/s1600/P1010316.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefB16gtlKNwtLtu9oQr5f9YlWyXxjWKb4vUL_ixU1TLewCUaIYklegjwYeUNxqKD1Hicmh0KMPnxIgC4HhKQgOynqTuQWRkK-vYk1gxaZro1Y3LS0SHzrvUicTRROPjrVCQ05tDLH8UYW/s320/P1010316.JPG" width="320" /></a></div>Plop meringue out onto your parchment and spread out to fill in the 9 inch circle. Bake for 1 hour and 15 minutes. Turn off oven and crack the door slightly. Leave to dry and cool for a few hours or overnight. Whip cream until it starts to stiffen slightly and add the vanilla and sugar. Whip until nice and fluffy. Top the meringue shell with cream and berries. Enjoy!Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com0tag:blogger.com,1999:blog-8095171863500613362.post-44455574804345890582012-01-12T07:00:00.000-08:002012-01-12T07:01:52.321-08:00My first blog postI decided to start this blog because I love baking and cooking, and never seem to stop thinking about both. So, here goes. I am no writer for sure, this is just for fun.<br />
I am a cake decorator, amateur baker and cook, crafter, and food lover. I love to experiment with recipes that I have never tried before, and this will chronicle my successes and failures. Hopefully mostly successes!<br />
First up will be my very first sourdough starter.Barbarahttp://www.blogger.com/profile/18268890667036045951noreply@blogger.com0