tag:blogger.com,1999:blog-92037473227929636792024-03-12T18:43:00.037-07:00The Secret Ingredient is Lovemy adventures in cooking and bakingPrincess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-9203747322792963679.post-88661448692205256642015-02-14T10:39:00.001-08:002015-04-08T08:21:44.811-07:00Green "Hulk" Smoothie Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpDJAXVqoT4M4QkC92xQa8TzIvSt_liU5K144B28r0YhNVc3xtqA6-6cVqY974HwbDmecTkH5tVcbJIhcNnVceEu8YUS15_fbVzVBSOphnC9sSsMFgr-pUf7zB1KVeo1P3eSDIVWAmGhU/s1600/hulkmuffins1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpDJAXVqoT4M4QkC92xQa8TzIvSt_liU5K144B28r0YhNVc3xtqA6-6cVqY974HwbDmecTkH5tVcbJIhcNnVceEu8YUS15_fbVzVBSOphnC9sSsMFgr-pUf7zB1KVeo1P3eSDIVWAmGhU/s1600/hulkmuffins1.JPG" height="320" width="240" /></a></div>
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I'm going to stop apologizing every time I post that it has been forever since I posted! Life has been busy. We moved, I've been working on making new friends and setting up play dates for the little one. He just had his fourth birthday party, and it was a complete success, so I'm really happy about that a week later! I have been doing a few more cake orders (click <a href="https://www.facebook.com/pages/Frosting-Elegant-Cakes-by-Sara/390615567754279?ref=aymt_homepage_panel">here</a> to see some of my work) and although I have still been cooking a lot and trying new recipes, I haven't really had much of an urge to share them.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Until today!</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I love green smoothies. And I love these muffins because they taste like banana bread and my 4 year old inhales them as fast as I can bake them. He has no idea that he is getting a good serving of spinach and fruit in each one, he just knows that they are green and so is The Hulk, and if he eats them he will get big and strong too!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">This is an adaptation of another <a href="http://www.icanteachmychild.com/green-smoothie-muffins/">recipe</a> that I found. I made that one and wasn't entirely pleased with the results, even though we still ate them all up. The next time, I made some adjustments and was much more pleased with the finished muffins. It makes kind of a strange amount of muffins... I made 12 regular sized ones and 15 mini muffins. You can make any combination you like! Mini muffins are perfect for toddlers and little kids.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDXbKKFUtF5B7MTXlneHKVLiHDxj2LE01HQsiQWRzFrsLoX8vFzRT4DrQUtFD8CihVWlKofoboYVl6cCfPAWoRTrs9EudsTvBP6t-rBZR52RWHgBNa9pBKaCMqS3gosVAizgiO0-IDZI4/s1600/hulkmuffins2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDXbKKFUtF5B7MTXlneHKVLiHDxj2LE01HQsiQWRzFrsLoX8vFzRT4DrQUtFD8CihVWlKofoboYVl6cCfPAWoRTrs9EudsTvBP6t-rBZR52RWHgBNa9pBKaCMqS3gosVAizgiO0-IDZI4/s1600/hulkmuffins2.JPG" height="240" width="320" /></a></div>
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<style>
<!--
/* Font Definitions */
@font-face
{font-family:"MS 明朝";
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-format:other;
mso-font-pitch:fixed;
mso-font-signature:1 134676480 16 0 131072 0;}
@font-face
{font-family:"MS 明朝";
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-format:other;
mso-font-pitch:fixed;
mso-font-signature:1 134676480 16 0 131072 0;}
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:-536870145 1073743103 0 0 415 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS 明朝";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS 明朝";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
-->
</style>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><u>Ingredients: </u></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">3 ripe bananas</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">8 strawberries (thawed, if frozen)</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">2 cups raw baby spinach, packed tightly</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">¼ cup plain Greek yogurt</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">1 ½ cups white whole wheat flour</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">½ cup old fashioned oats </span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">¾ cup sugar (or ¾ cup honey plus ¼ cup extra flour. I used
organic coconut palm sugar)</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">1 large egg</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">¼ cup vegetable oil or melted coconut oil </span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon baking soda</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">½ teaspoon baking powder</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon cinnamon</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">¼ teaspoon salt</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><u>Directions: </u></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Put bananas, hulled strawberries, spinach and yogurt into a
food processor or blender. Blend and set aside.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">In a mixing bowl (I use my Kitchenaid mixer) combine flour, oats,
egg, oil, baking soda, baking powder, cinnamon and salt.<span style="mso-spacerun: yes;"> </span>Mix on low speed until course and crumbly.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Pour in the fruit/veggie puree and mix well.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Line muffin cups with liners or grease well with cooking
spray. Fill cups 2/3 full. Bake for 20 minutes (about 17 if you are doing mini
muffins) or until a toothpick comes out clean.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I recommend putting any leftover muffins in the fridge. </span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Enjoy!</span></div>
Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-61586567338070031422014-03-11T16:42:00.000-07:002014-03-11T16:42:15.137-07:00Super Moist Chocolate Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFnhxn-zlpqfKRASsz-DfN-MLnmiMhMxth-S6vAzpi443pxLZSqVf41mDB79jZ-LuJB78Q4UxLO31xQLTpwXuCXYAfNuqTEiec0TV89Laz9k05EBGyBUl6RZkrLkT5z6CiPuOnUKyWZtK/s1600/image(10).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFnhxn-zlpqfKRASsz-DfN-MLnmiMhMxth-S6vAzpi443pxLZSqVf41mDB79jZ-LuJB78Q4UxLO31xQLTpwXuCXYAfNuqTEiec0TV89Laz9k05EBGyBUl6RZkrLkT5z6CiPuOnUKyWZtK/s1600/image(10).jpeg" height="320" width="243" /></a></div>
<br />
<br />
I love muffins. I love baking them. I love eating them. Breakfast, lunch, snack, I don't care.<br />
<br />
I'm not always a chocolate person. But there are times I just NEED some, and these muffins satisfy that craving in a slightly less decadent way than if I were to bake a chocolate Crazy Cake or a batch of fudgy cupcakes. <br />
<br />
After some trial and error, I've come up with this recipe.<br />
<br />
Makes 18-20 muffins<br />
<br />
<u><i><b>Ingredients</b></i></u><br />
<br />
2 cups flour<br />
1/2 cup brown sugar<br />
1/4 cup white sugar<br />
1/2 cup cocoa powder (<i>I use 1/4 cup dark and 1/4 cup regular</i>)<br />
1 tsp baking soda<br />
1 tsp salt<br />
<br />
1 tsp vanilla<br />
1 egg<br />
1 cup yogurt (<i>I used vanilla greek yogurt</i>)<br />
1/2 cup vegetable oil <br />
1/2 cup cooled, strong coffee (<i>This does not make the muffins taste like coffee! It deepens the chocolate flavor. If you prefer, use milk instead</i>.)<br />
<br />
3/4 cup chocolate chips for the batter and 1/4 cup to sprinkle on top. (<i>You can use milk, semi-sweet or even white or butterscotch if you want to add more flavors. I used a mixture of semi-sweet and milk chocolate chips</i>.)<br />
<br />
<u><i><b>Directions</b></i></u><br />
<br />
Preheat oven to 400 degrees. <br />
<br />
Whisk together all the dry ingredients. A few lumps won't be a problem.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmR00bwgU4XREHfqdJ4eteb1J-H0UBvUXEARk0QNdGdawNRjh0EvJkAm5PMXLWh73WlE4TTtPFdKTKl3EfPXfalta0HkjLAzJ48iOGqhvsVpfyOwqbDBNTz-JMqMOIKASK-bTZ00rSvmt/s1600/image(12).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmR00bwgU4XREHfqdJ4eteb1J-H0UBvUXEARk0QNdGdawNRjh0EvJkAm5PMXLWh73WlE4TTtPFdKTKl3EfPXfalta0HkjLAzJ48iOGqhvsVpfyOwqbDBNTz-JMqMOIKASK-bTZ00rSvmt/s1600/image(12).jpeg" height="249" width="320" /></a></div>
<br />
Mix together the wet ingredients, and pour into the dry ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuPR5gmbkfclz_6hhOQXIEt93xlUu4CtqUWzZ9NGqLd0H9rqG6ICS8QYWSleb1ddzPBtNnSxXU7nb0VoAduX1_cKiFokGUwzh7c9T4I5bMILCJIAfPiLUFBOWXSKogaxmntK7l8RMm2wA/s1600/image(14).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuPR5gmbkfclz_6hhOQXIEt93xlUu4CtqUWzZ9NGqLd0H9rqG6ICS8QYWSleb1ddzPBtNnSxXU7nb0VoAduX1_cKiFokGUwzh7c9T4I5bMILCJIAfPiLUFBOWXSKogaxmntK7l8RMm2wA/s1600/image(14).jpeg" height="251" width="320" /></a></div>
<br />
Add the chocolate chips, and stir until just combined.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhps4AYU3ozRXTaX_SMPc1jmgIcvW_o5wtA0lvvFgAWGRCuzWScQFlBR4B7bWrJPLdYgcDpO6s_CdExz9SpzKVBZkrT-TSKDPKspLn3g4nn7RDW4GPERRoGWo0MT3slk8KEU-1-LMoXgZOv/s1600/image(15).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhps4AYU3ozRXTaX_SMPc1jmgIcvW_o5wtA0lvvFgAWGRCuzWScQFlBR4B7bWrJPLdYgcDpO6s_CdExz9SpzKVBZkrT-TSKDPKspLn3g4nn7RDW4GPERRoGWo0MT3slk8KEU-1-LMoXgZOv/s1600/image(15).jpeg" height="240" width="320" /></a></div>
<br />
<br />
Line a muffin tin with paper liners and fill the cups 3/4 of the way. With these I usually lightly spritz my paper liners with oil because the chocolate chips can stick. They actually don't puff up much, so depending on how many you want to make, you could fill them all the way. I usually fill up my 12 cup muffin tin and then scrape the rest of the batter into one or two small loaf tins. It just depends on my mood. Be aware that this does make more than one dozen muffins, even if you fill the cups up all the way!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFtgkp-gfFRBr-l8pMaT5uO5Adl_Fo3i3WEaFi7xO11TVALDg96j_okhPRo7vA7t5Fg0GaNmtRei3yPe87NyyURgSih4hMl5f2TGG_l52HZ63CbLhpqd1IOytmPLLt6z4tf5OPqk0UBJW/s1600/image(16).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFtgkp-gfFRBr-l8pMaT5uO5Adl_Fo3i3WEaFi7xO11TVALDg96j_okhPRo7vA7t5Fg0GaNmtRei3yPe87NyyURgSih4hMl5f2TGG_l52HZ63CbLhpqd1IOytmPLLt6z4tf5OPqk0UBJW/s1600/image(16).jpeg" height="320" width="240" /></a></div>
<br />
<br />
Bake the muffins for 15-18 minutes. A small loaf takes 20 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JgvhCmvdYjHUryA8UVBU9bKlmeFnbcO8vHCJmP2tiewAzY5TUZdW0KfvDMZhlrq46iSS6iAcYmnKiw65vjyTGw08Uge70RwcQiNqG6oz-eXxqGDxs-8tHVSHIlnfSky5V7NycnrLbbZj/s1600/image(13).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JgvhCmvdYjHUryA8UVBU9bKlmeFnbcO8vHCJmP2tiewAzY5TUZdW0KfvDMZhlrq46iSS6iAcYmnKiw65vjyTGw08Uge70RwcQiNqG6oz-eXxqGDxs-8tHVSHIlnfSky5V7NycnrLbbZj/s1600/image(13).jpeg" height="240" width="320" /></a></div>
<br />
Remove from oven and let cool for 5 minutes before removing from muffin tin. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2h2ZFbBh7-hOH45guB1DC3WDSCJ9Mp_Xmu-4Ut2nuj-0gHMTM_xlbeuv0bRPtWeI_Bgy3i0J6ZRdBPEqAkxuJ5BZ4AK-bhhpKViY9SnrFugkPrExqx67qGWj0KaWqiDaUmMb_utABC09X/s1600/image(11).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2h2ZFbBh7-hOH45guB1DC3WDSCJ9Mp_Xmu-4Ut2nuj-0gHMTM_xlbeuv0bRPtWeI_Bgy3i0J6ZRdBPEqAkxuJ5BZ4AK-bhhpKViY9SnrFugkPrExqx67qGWj0KaWqiDaUmMb_utABC09X/s1600/image(11).jpeg" height="240" width="320" /></a></div>
<br />
Enjoy your tasty, chocolatey, heavenly muffins!!<br />
<br />
<br />
<br />Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-87041518649755029452013-08-12T11:07:00.003-07:002013-08-12T11:09:49.553-07:00Blueberry Banana Oatmeal Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfRFt7AFTK0t2HVnzNIYaO40StwFue1KtGjEKd8FfPeglIV7snxA7RltF178N8RfrYmxXKQeU1hijJyuqvLZBYVWxZL3IT89kc2JSDMP0cx590jW29-7-FZ6JqDwc655b0PPOgHkS3dkq/s1600/image2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfRFt7AFTK0t2HVnzNIYaO40StwFue1KtGjEKd8FfPeglIV7snxA7RltF178N8RfrYmxXKQeU1hijJyuqvLZBYVWxZL3IT89kc2JSDMP0cx590jW29-7-FZ6JqDwc655b0PPOgHkS3dkq/s320/image2.jpeg" width="240" /></a></div>
<br />
<br />
Once again it has been too long since I posted! I think it will be easier to get back in the habit now that fall is approaching and I will be making more baked goods, soups and casseroles. I've really been on a skillet meal kick lately... anything with easy clean-up and fast prep is good for me! <br />
<br />
These little muffins are really tasty! I'm sitting here at my computer eating my third one. Well, technically my toddler stole half of my last one, but still. I decided to post this recipe because I found the original on Pinterest with the ingredient list but only half the instructions!<br />
<br />
Since I've made quite a few muffins in my life, I was able to figure it out on my own, with a few little alterations. I didn't take any pictures in the process, but these are so quick and easy, you shouldn't have any trouble!<br />
<br />
<b>Blueberry Banana Oatmeal Muffins</b><br />
<br />
<i>Ingredients</i><br />
<br />
<br />
1 cup old fashioned oats<br />
½ cup all purpose flour (<i>I used whole wheat</i>)<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
½ tsp salt<br />
1 egg<br />
2 TB oil<br />
1 tsp vanilla<br />
½ cup evaporated fat free milk (<i>Or any other kind of milk. I actually used vanilla Greek yogurt mixed with soy milk to make one half cup</i>)<br />
½ cup packed light brown sugar<br />
2 very ripe bananas, mashed<br />
1 cup fresh blue berries, floured (<i>the flour keeps them from sinking to the bottom during baking. The flour sticks</i>)<br />
<br />
I actually used slightly less than a cup of blueberries and split my batter so I could make a few with chocolate chips in them. Both versions are really wonderful!<br />
<br />
<br />
<i>Directions</i><br />
<br />
Preheat oven to 350 degrees. Prepare 12 slot muffin tin by adding paper liners, or spray with cooking spray.<br />
<i> </i><br />
Put the dry oats, flour, baking powder, baking soda and salt in a blender and process until most of the oats have been ground up.<br />
<br />
In a medium bowl, whisk together egg, oil, vanilla, milk, and brown sugar. Add mashed banana and mix well.<br />
<br />
Pour the dry ingredients into wet ingredients and fold lightly with a rubber spatula until incorporated. Do not over mix.<br />
<br />
Add blueberries (or chocolate chips) and fold into batter.<br />
<br />
Spoon batter into muffin cups and bake for 18 minutes, or until a toothpick comes out clean.<br />
<br />
Let cool in pan for 5 minutes before transferring to a wire rack.<br />
<br />
Enjoy!!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH79LNE38QFSeH9s6IHwNBhfIy6fyvvp_iQpJqhJQdPP70YNWFVK_sxKuykl9qLSHwrNtVA6G5-MNxpkgwaiNdgbTlZqwoQj9vf8AjNzek6UqKSLaCBb3egYcw25-KYaYVOHRr8Qud5Y8/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH79LNE38QFSeH9s6IHwNBhfIy6fyvvp_iQpJqhJQdPP70YNWFVK_sxKuykl9qLSHwrNtVA6G5-MNxpkgwaiNdgbTlZqwoQj9vf8AjNzek6UqKSLaCBb3egYcw25-KYaYVOHRr8Qud5Y8/s320/image.jpeg" width="240" /></a></div>
<br />
<span style="font-size: x-small;">Original recipe <a href="http://blommi.com/blueberry-burst-banana-oatmeal-muffins/#_a5y_p=884618">here</a>.</span>Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com1tag:blogger.com,1999:blog-9203747322792963679.post-59973855294430104812013-03-07T12:03:00.002-08:002013-08-12T11:09:35.077-07:00Ebelskiver (Danish Pancake Balls)Have you ever tried <a href="http://en.wikipedia.org/wiki/%C3%86bleskiver">Ebelskiver</a>? The are Danish pancake balls that are solid like a pancake but fluffy and eggy inside like a popover. You can make them sweet or savory, filled or not.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaYPgfVLZXpmGNXnzRF3fwbkow1UH9BDCKBC3_PjzH93IXgp873XW21PpQUo5LgRDvtEr2ZQ8THvUOrQLbKN7o72_7THsqZevcp1_simIdtVOUKUMVI4i85BGGrSTXr-7WIFu2LWUxCL4/s1600/IMG_0930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaYPgfVLZXpmGNXnzRF3fwbkow1UH9BDCKBC3_PjzH93IXgp873XW21PpQUo5LgRDvtEr2ZQ8THvUOrQLbKN7o72_7THsqZevcp1_simIdtVOUKUMVI4i85BGGrSTXr-7WIFu2LWUxCL4/s320/IMG_0930.jpg" width="240" /></a></div>
<br />
They are so much fun! Who doesn't like eating little finger foods? Bonus if they are warm and dipped in cinnamon and sugar. Of course, someone has to stand over the stove and turn these, but if your family is eating in the kitchen keeping you company, it really isn't too bad. Plus you get to munch on the hot little pancake balls as you cook them! They are definitely not low in fat because you have to cook them in butter, so they may be best as part of a special occasion or holiday.<br />
<br />
My mom used to make these when I was little and I recently acquired my very own <a href="http://www.williams-sonoma.com/search/results.html?activeTab=products&words=ebelskiver&cm_sp=OnsiteSearch-_-GlobalNav-_-Button&type-ahead-viewset=ecom">Ebelskiver pan</a> on a one-day sale from Williams-Sonoma. They even sell a little tool to turn the ebelskiver in the pan, but honestly I think I had the best luck with long bamboo skewers that are $1.50 for 100. Chopsticks would also work. They have some nice recipes on the site as well, for both sweet filled ones and savory ones. This recipe is a basic one.<br />
<br />
My grandmother on my mom's side is 100% Danish. Her grandparents came to the United States in the very early 1900s and settled with a group of Danes in Nebraska. They had their own little Denmark, much like other groups of settlers made neighborhoods in the cities, these people settled somewhere together where they could farm the land. My grandmother was born in 1927, and her first language was Danish. She didn't actually learn English until she started to go to school. Over time, she forgot how to speak it. My mom says that when she was young, her mother and grandmother would talk to each other in Danish, but time and non-use cleared most of it out of her mind.<br />
<br />
I love how food can elicit so many feelings and memories. This particular recipe isn't one that has been passed down through the generations or anything, but the feeling of connecting a little with your ancestors is a powerful one. I hope you enjoy making them for your family, Danish heritage or not! <br />
<br />
<b><i>Ingredients</i></b><br />
<br />
2 cups all-purpose flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 TB sugar<br />
<br />
4 eggs, separated<br />
2 cups milk<br />
4 TB unsalted butter, melted, plus more for cooking<br />
<br />
Optional: Fillings, such at jam, peanut butter, chocolate ganache, chocolate chips, pie filling or fruit<br />
<br />
For serving: Maple syrup, whipped cream, jam or cinnamon sugar for dipping.<br />
<br />
<b><i>Directions</i></b><br />
<br />
In a medium bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 4 TB melted butter. Whisk the yolk mixture into the flour mixture until well combined. The batter will be lumpy.<br />
<br />
In another bowl, using an electric mixer with a whisk attachment, beat the egg whites until stiff but not dry peaks form, 2-3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions. Here is my batter and some of the apple pie filling I used to fill. I also made some with raspberry jam and some unfilled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLap7VR-ta58ccxfkxG9ytu9CFz0nIoUAm1XqjZSXX-YgYuL3V5Hrf0_3Q_qnC6yOgaA-_JJKpE4qCKVEBeHPP3g5BjysPdlnuqu5hzIQR4nIUuUr8I_R2mxpJ4nzgEs7pW3WHnRwgJGib/s1600/IMG_0920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLap7VR-ta58ccxfkxG9ytu9CFz0nIoUAm1XqjZSXX-YgYuL3V5Hrf0_3Q_qnC6yOgaA-_JJKpE4qCKVEBeHPP3g5BjysPdlnuqu5hzIQR4nIUuUr8I_R2mxpJ4nzgEs7pW3WHnRwgJGib/s320/IMG_0920.JPG" width="320" /></a></div>
<br />
Put 1/4 tsp butter in each well of the ebelskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 TB of batter into each well. If filling, put 1 tsp filling in the center of each pancake, and top with another TB of batter.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FruMo4U5CVnDb05WwGcMo4eNES1zchW_KYkM2HZdB4H0ZXDaYawBbdQFNaz9Wdliy5jJK0P1_pwVeorYEeuLwwBVfF6Udtgbfj4srTQlSbSfY8uN1CppSjM9icZj5-eJdATmxNMRSH0M/s1600/IMG_0927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FruMo4U5CVnDb05WwGcMo4eNES1zchW_KYkM2HZdB4H0ZXDaYawBbdQFNaz9Wdliy5jJK0P1_pwVeorYEeuLwwBVfF6Udtgbfj4srTQlSbSfY8uN1CppSjM9icZj5-eJdATmxNMRSH0M/s320/IMG_0927.JPG" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCT9MhHDU8ZUUHYLukKovuqM-cHUoY5R8d6tY-EQ6EmoM_YvQOCsesJeWs9rXUe90T1iSfETnSh0dc316hIw-DFsQEp5k5jO3LagN-32Gs3n0HGBUSMBpPvU0D69DtG4QB2gnz4UjHBYWX/s1600/IMG_0922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCT9MhHDU8ZUUHYLukKovuqM-cHUoY5R8d6tY-EQ6EmoM_YvQOCsesJeWs9rXUe90T1iSfETnSh0dc316hIw-DFsQEp5k5jO3LagN-32Gs3n0HGBUSMBpPvU0D69DtG4QB2gnz4UjHBYWX/s320/IMG_0922.JPG" width="320" /></a></div>
<br />
<br />
Cook until the bottoms are golden brown and crispy, 3-5 minutes. (They go faster once the pan really heats up.) Using two wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. This is the tricky part, but you will get it after a few turns. It worked for me to kind of snag one side of the pancake with the skewer and push it downward to the other side while using the other skewer to pull the far side over. That way you get a smooth, fast flip.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtCJTTlLKOQkI-gr8QVO8tXgq15jYcxDAtfPXMICAZI3dcFCb82QZVajx4wPkU1h4Vb7oK23uEE6M4w2IwfDidQ1kkznt-xSC8bwVuuLVlQOM8hA6ReIGYoYu3mi_Ykj-i2Rbz8U1-Zzu/s1600/IMG_0926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtCJTTlLKOQkI-gr8QVO8tXgq15jYcxDAtfPXMICAZI3dcFCb82QZVajx4wPkU1h4Vb7oK23uEE6M4w2IwfDidQ1kkznt-xSC8bwVuuLVlQOM8hA6ReIGYoYu3mi_Ykj-i2Rbz8U1-Zzu/s320/IMG_0926.JPG" width="320" /></a></div>
<br />
<br />
<br />
When they are done cooking, transfer them to a plate. Repeat with the remaining batter. Serve immediately with syrup or your chosen dip. Makes about 40.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwggWrmp5yUp7oyyw0Dei0gbcZ7uPw3sXfcXXcNGGHq8sA5vMjqvrTRylB5nc8OcIzZqKJS4Hrejfa_AMfeepVc2ckkgH7cwYbg-CLYTtvrfU85SL3I8LFWW17Z2BLaU4NvcWQl0WQwP1/s1600/IMG_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwggWrmp5yUp7oyyw0Dei0gbcZ7uPw3sXfcXXcNGGHq8sA5vMjqvrTRylB5nc8OcIzZqKJS4Hrejfa_AMfeepVc2ckkgH7cwYbg-CLYTtvrfU85SL3I8LFWW17Z2BLaU4NvcWQl0WQwP1/s320/IMG_0933.JPG" width="320" /></a></div>
<br />
<br />
I love dipping them in a mixture of cinnamon and sugar, but you can top them with whatever you like, or eat them plain! Here are some pictures of half eaten ones that I took just to show the fillings.<br />
<br />
Filled with apple pie filling: <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DZnGyycuNAtS5cv88qWm6x2hu-J39nnxSxTQ31e3RnirzrBs3fC2EqG2FxwBwznoa-tuqe_oJ7KyC79Un_z54utEEvQl3tLreOcrNS6Yy1lgxYlwsGI7VOOypcCs3pb94c5G7jsqposO/s1600/IMG_0936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DZnGyycuNAtS5cv88qWm6x2hu-J39nnxSxTQ31e3RnirzrBs3fC2EqG2FxwBwznoa-tuqe_oJ7KyC79Un_z54utEEvQl3tLreOcrNS6Yy1lgxYlwsGI7VOOypcCs3pb94c5G7jsqposO/s320/IMG_0936.jpg" width="240" /></a></div>
<br />
Filled with raspberry jam (do you like my awesome zebra print fuzzy pants? lol):<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnb8jYigKu0H91WjQI29j7aH7a8JNB20FKeqNteGSQk8s1wea2gPLHs1TTME6HdiG2s_7U4iO4nrtTDS9_257f6k_VxvNSS7OwJabymoLNUzv7XYFbJZb9_NPSaPb1YjKrWkR84otBbS0y/s1600/IMG_0938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnb8jYigKu0H91WjQI29j7aH7a8JNB20FKeqNteGSQk8s1wea2gPLHs1TTME6HdiG2s_7U4iO4nrtTDS9_257f6k_VxvNSS7OwJabymoLNUzv7XYFbJZb9_NPSaPb1YjKrWkR84otBbS0y/s320/IMG_0938.jpg" width="240" /></a></div>
<br />
Unfilled:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrDefQ4YBxz3FyIOittjxgESSTP2DYcclSsCn5Hj9lpmeO1inToqg9yNoG0OAKyCv6BWbJl1OvK3RU22jU1Dll_BL2plNDrKDHuyXvU_4Wy0d9dgn9CyO9rvSJyB1W-xed7UrP3jKCGaX/s1600/IMG_0937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrDefQ4YBxz3FyIOittjxgESSTP2DYcclSsCn5Hj9lpmeO1inToqg9yNoG0OAKyCv6BWbJl1OvK3RU22jU1Dll_BL2plNDrKDHuyXvU_4Wy0d9dgn9CyO9rvSJyB1W-xed7UrP3jKCGaX/s320/IMG_0937.jpg" width="240" /></a></div>
<br />
<br />
<br />
<br />Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-85281095144014704112013-01-21T17:19:00.001-08:002013-01-21T17:19:43.980-08:00Happy New Year and Celebrating 10,000 views!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTi8wv2PohWITIJ_mICgiihhTuPyICMKz9l6B_rIzpZOfAVhJw39ZSsYdaZOwQ9lq1wf2QF6HqU-vZHXm2qeHyG6qrtjObmQ_gA-x8LfsE28u1WGSWN1mxDoSbm34vyh9YYhTfWFtc-8uC/s1600/IMG_2975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTi8wv2PohWITIJ_mICgiihhTuPyICMKz9l6B_rIzpZOfAVhJw39ZSsYdaZOwQ9lq1wf2QF6HqU-vZHXm2qeHyG6qrtjObmQ_gA-x8LfsE28u1WGSWN1mxDoSbm34vyh9YYhTfWFtc-8uC/s320/IMG_2975.jpg" width="240" /></a></div>
<br />
<br />
<br />
Hello lovely readers!<br />
<br />
Happy only-slightly-no-longer-quite-new year! No recipe post today, but I do have a few coming your way soon! I just wanted to post a little note to thank you all for visiting my blog. I know that 10,000 isn't a lot for most people, but since I only really expected friends and family to ever visit this page, I have been very pleased that so many of you have found me. I know that this is mostly due to Pinterest, which of course I can't say enough good things about!<br />
<br />
I hope to continue to post recipes that I find tasty and also that I will reach even more viewers in 2013! And please, if you do cook or bake something you find here, feel free to share your comments and thoughts!<br />
<br />
Happy cooking!<br />
<br />
<br />Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com1tag:blogger.com,1999:blog-9203747322792963679.post-67230521958371146662012-12-21T14:49:00.000-08:002012-12-21T14:49:12.085-08:00Banana Oatmeal Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBY3mmjkzk7uYQBiVJIdmQ3torpmiIhNuwMRNpnEE3xAUuqX_oeEdXml1NTMo2C0dpj2XmA_Wf7iMZ3tdFK3ewz_Y4pA8nUIspH9QXeg93GoI1TPXA58nr14I4v4eDoCiNza0iodXMfHQn/s1600/IMG_2948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBY3mmjkzk7uYQBiVJIdmQ3torpmiIhNuwMRNpnEE3xAUuqX_oeEdXml1NTMo2C0dpj2XmA_Wf7iMZ3tdFK3ewz_Y4pA8nUIspH9QXeg93GoI1TPXA58nr14I4v4eDoCiNza0iodXMfHQn/s320/IMG_2948.JPG" width="320" /></a></div>
<br />
<br />
<br />
There are some mornings I wake up and I just NEED a pancake!<br />
<br />
This morning was not not of those days. In fact, I had planned to make <a href="http://www.fitnessmagazine.com/recipes/recipecomdetail.jsp?recipeId=25104364">Pineapple Upside-down Muffins</a>, but I didn't have crushed pineapple. Then I thought, well, I have enough homemade mix left for <a href="http://www.tokyoterrace.com/2011/09/apple-cider-pancakes-cinnamon-sugar-topping/">Apple Cider Pancakes</a>, so maybe I will cook some apples in butter, brown sugar and cinnamon and put those on top! But I didn't have any apple cider, or even apple juice. I could definitely tell it is grocery shopping day.<br />
<br />
So I turned to Pinterest! I had recently pinned <a href="http://www.colourfulpalate.com/2011/06/22/vegan-banana-oatmeal-pancakes/">this recipe</a> for Vegan Banana Oatmeal Pancakes. But since I'm not vegan, I made them a little less healthy. I had hardly any milk yet so I had to substitute buttermilk for some of the liquid, and I added some spices for flavor! They are super easy and fast to make since you can just throw everything into the blender, blend and pour it out onto a hot griddle. These ended up a little thin, but I liked them that way! They have a nice, soft, texture and are GREAT with some peanut butter and a little syrup. Just a little bit ago I spread peanut butter on one and rolled it up for a snack! I apologize for the less than fabulous photos... I was hungry and lazy. :)<br />
<br />
<br />
<b><i>Ingredients</i></b><br />
<br />
1 1/4 cup old-fashioned oats<br />
1/2 cup whole wheat flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp sugar (optional) <br />
1/2 tsp cinnamon<br />
2 dashes nutmeg<br />
1 egg<br />
1 1/2 cups milk, buttermilk, soy milk or almond milk (or any combination of milks)<br />
2 ripe bananas<br />
<br />
<i><b>Directions</b></i><br />
<br />
Blend all the ingredients in a blender, except the bananas. Now add the
bananas and continue to blend until the bananas are smooth.
Pour onto a hot griddle (lightly oiled)
and cook. Once the pancake bubbles on one side, flip it. This makes a
dozen, medium-sized pancakes, serving 3-4 people. They are quite
unexpectedly filling!<i><b> </b></i><br />
<i><b><br /></b></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiugr7foc6pxQ2kwDWSfZYWpAC9SAWuIGrOG8_zNyAAErMtogunNLWPk7g7G3-FDNXxr4mMNMx0CYSHF0njfksmw6LRLO4XFk5NrvToxAMpYQA4IqA8oNwCkp9c5UPF4I_yNvTLoqSoSqu/s1600/IMG_2953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiugr7foc6pxQ2kwDWSfZYWpAC9SAWuIGrOG8_zNyAAErMtogunNLWPk7g7G3-FDNXxr4mMNMx0CYSHF0njfksmw6LRLO4XFk5NrvToxAMpYQA4IqA8oNwCkp9c5UPF4I_yNvTLoqSoSqu/s320/IMG_2953.JPG" width="320" /></a></div>
<br />
Yum yum! Enjoy!Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-58611748722365447452012-11-25T13:18:00.000-08:002012-11-25T13:20:07.593-08:00Rosy Rock Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVisCn7RFiXyBGSUL1xMwnXkzPBJKjy0WDDqAtdPkXInfgBs2-bPcfhAm_hP3U2KLlv08U3q8m4wnTQ2UarAUDpcv0IsB6813qbj-5hd6FE77Rgo9qhmiKgVQqLWq2WiPPAkTPMYtybe-k/s1600/IMG_1478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVisCn7RFiXyBGSUL1xMwnXkzPBJKjy0WDDqAtdPkXInfgBs2-bPcfhAm_hP3U2KLlv08U3q8m4wnTQ2UarAUDpcv0IsB6813qbj-5hd6FE77Rgo9qhmiKgVQqLWq2WiPPAkTPMYtybe-k/s320/IMG_1478.JPG" width="320" /></a></div>
<br />
<br />
These cookies are SO good! My mom gave me the recipe because my husband's favorite kind of cookie is oatmeal raisin. She found it in a magazine when she I was maybe one year old and she was working as a caterer. She would cater a lot of luncheons back then, and she says she would always make these cookies because they were such a hit!<br />
<br />
I made them yesterday for the first time, and my husband has declared them the <i>best</i> cookie he has ever eaten. I have to say I am really enjoying them too, as is our son! They aren't super sweet so you don't feel too guilty when you eat one for breakfast with a tall glass of milk. And then after lunch... or as a snack...<br />
<br />
They are moist and cakey, but that isn't even the most special thing about them! You would probably never guess it, but these cookies have a very special ingredient... <br />
<br />
<i>A can of condensed tomato soup!</i><br />
<br />
It gives these cookies a little something extra that regular oatmeal cookies don't have. Give them a try and you won't want to make regular oatmeal raisin cookies ever again!<br />
<br />
This recipe makes about 18 monster cookies. You could get quite a few more by using a rounded teaspoonful. <br />
<br />
<br />
<b><i>Ingredients</i></b><br />
<br />
1 3/4 cups flour<br />
1 1/3 cups sugar<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
2 teaspoons cinnamon<br />
1 teaspoon allspice<br />
1 cup butter or margarine, softened<br />
1 egg<br />
1 can (10 3/4 oz.) condensed tomato soup (undiluted)<br />
2 1/2 cups uncooked<i> </i>quick oats<br />
1 cup each seedless raisins and chopped walnuts<br />
<br />
<br />
<i><b>Directions </b></i><br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In large bowl stir together flour, sugar, baking powder, soda, cinnamon,
and allspice.<br />
<br />
Add butter, egg and soup; beat a medium speed two
minutes, constantly scraping sides and bottom of bowl.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo93fEhlmgrIukyyJV5Fl-epToDiuijvkfn5QXwdT_l0miuWpOpGDnO-Dv7Hf9db4rX7lZ2wKWZyWP2aFLPtr0Oq9YNQXV3vLOr0vVfGNPre9jgblZqitSbENLlgr9vhFmLFDBDXfkg4p/s1600/IMG_1472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo93fEhlmgrIukyyJV5Fl-epToDiuijvkfn5QXwdT_l0miuWpOpGDnO-Dv7Hf9db4rX7lZ2wKWZyWP2aFLPtr0Oq9YNQXV3vLOr0vVfGNPre9jgblZqitSbENLlgr9vhFmLFDBDXfkg4p/s320/IMG_1472.JPG" width="320" /></a></div>
<br />
<br />
Stir in oats,
raisins, and walnuts.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqLtnrHu4D-HO4sfG7JZzE8N3zsUhAomgyLpXH1d632dBNWJ7CADlQPp5ngnTnJJ8IEQu6GaHl2RgmgHAIseBpQ__m1iBFkHat6AanaLQFNUb1NkyUeG9dWEdq3izgEu07sIZa6dVZdiJ/s1600/IMG_1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqLtnrHu4D-HO4sfG7JZzE8N3zsUhAomgyLpXH1d632dBNWJ7CADlQPp5ngnTnJJ8IEQu6GaHl2RgmgHAIseBpQ__m1iBFkHat6AanaLQFNUb1NkyUeG9dWEdq3izgEu07sIZa6dVZdiJ/s320/IMG_1474.JPG" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WxQ2TMvO4tb2z8oEceWenv2x6iWGGaGKU4bsQdwoL_C_xksLG7QQuY4x_x5cN32G2Uii9YpP_iLTw8w05FU7mUEB2IoJ2vAqOxkeNcBVAyIevaBV19qb7hhphH-2diVraWzIhWwaZ0I2/s1600/IMG_1475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WxQ2TMvO4tb2z8oEceWenv2x6iWGGaGKU4bsQdwoL_C_xksLG7QQuY4x_x5cN32G2Uii9YpP_iLTw8w05FU7mUEB2IoJ2vAqOxkeNcBVAyIevaBV19qb7hhphH-2diVraWzIhWwaZ0I2/s320/IMG_1475.JPG" width="320" /></a></div>
<br />
<br />
Drop onto greased baking sheets (give them space
to spread).<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2OnEboTCs-mkV1CwG6CyIxDNXZPBrKIl7b8wS1ySGJ5HTFBq43RzyeJc0Im27tNPtwf0BAOsuo4GMpXREHnOo2fijf1uEGA8Wz6TNVj2DKK-iOrntzzmvu8rZCofQ5ix5TJ4nNqhV4gy/s1600/IMG_1476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2OnEboTCs-mkV1CwG6CyIxDNXZPBrKIl7b8wS1ySGJ5HTFBq43RzyeJc0Im27tNPtwf0BAOsuo4GMpXREHnOo2fijf1uEGA8Wz6TNVj2DKK-iOrntzzmvu8rZCofQ5ix5TJ4nNqhV4gy/s320/IMG_1476.JPG" width="320" /></a></div>
<br />
<br />
Bake in preheated oven for 15-18 minutes (depending on
the size; I made monster cookies), or until they are lightly browned. Let cool on sheet for 5 minutes, then remove to rack to cool. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRqpykPSE0SDJhVx29gENwRp65Q_I38EkheKcqUbWgjsjfq2v9vDPlNQXbZBcAsGClF6c4zM0efBK1fnLzdIx9sf-vpy6DQoyrL_rsyxnOPANEUBjXDbSUcwXEMYRLewG6uE460JcI9nJ/s1600/IMG_1477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRqpykPSE0SDJhVx29gENwRp65Q_I38EkheKcqUbWgjsjfq2v9vDPlNQXbZBcAsGClF6c4zM0efBK1fnLzdIx9sf-vpy6DQoyrL_rsyxnOPANEUBjXDbSUcwXEMYRLewG6uE460JcI9nJ/s320/IMG_1477.jpg" width="240" /></a></div>
<br />
Store in airtight container with wax paper in between the layers, or the soft, moist cookies will stick together and break! <br />
<br />
This is what they look like the next day. They turned much more red overnight!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFkfVXFw8oP0c_eCX8NnzaA12AKl6PV3GBUE5VCOTYt9OPHXfKxPQH55OdKYBcBRKthDdfoVCtAJx_1KGOobTBxjF-DA7ZtiukzK4tYvXzrOrKJKHBNOSNZxFB0QKyQFzChytGVRUVrGF/s1600/IMG_1638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFkfVXFw8oP0c_eCX8NnzaA12AKl6PV3GBUE5VCOTYt9OPHXfKxPQH55OdKYBcBRKthDdfoVCtAJx_1KGOobTBxjF-DA7ZtiukzK4tYvXzrOrKJKHBNOSNZxFB0QKyQFzChytGVRUVrGF/s320/IMG_1638.jpg" width="240" /></a></div>
<br />Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com2tag:blogger.com,1999:blog-9203747322792963679.post-12286836175187554752012-11-25T12:32:00.000-08:002013-01-21T23:39:41.834-08:00Easy Butter Chicken (With Less Fat!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rox9kWqQEhF2V-L-D8l49JLcfFfC51AtEBz6EXqMiRrUb_47jbOZmDLipvngoSuEKGsiV9RusK7l9YQb0XMhba-yCGAWGTprJQmtLsJvuamaD6EShJcOlj1mBux7mR4DLm0MH4fsZmnu/s1600/IMG_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rox9kWqQEhF2V-L-D8l49JLcfFfC51AtEBz6EXqMiRrUb_47jbOZmDLipvngoSuEKGsiV9RusK7l9YQb0XMhba-yCGAWGTprJQmtLsJvuamaD6EShJcOlj1mBux7mR4DLm0MH4fsZmnu/s320/IMG_0003.jpg" width="240" /></a></div>
<br />
<br />
When I decided I wanted to try making an Indian Butter Chicken recipe, I started looking around for a recipe that was tasty but not <i>too</i>
rich. The <a href="http://allrecipes.com/recipe/easy-indian-butter-chicken/detail.aspx">recipe</a> that sounded the best to me ended up having ridiculous
amounts of fat, with a cup of butter and three whole cups of heavy
whipping cream. That was just crazy to me and I knew there had to be a
way to cut down on the fat and still have a really tasty dish.<br />
<br />
I
scrolled through the comments and found some alternatives, which I
tried, with much success! This dish is wonderfully creamy and warming. With those changes and a couple of my own,
here is my version of butter chicken!<br />
<br />
<b><i>Ingredients</i></b><br />
<br />
1 stick butter (1/2 cup)<br />
1 large onion, very finely minced<br />
1 TB minced garlic<br />
<br />
1 (15 oz) can tomato sauce<br />
2 1/2 cups evaporated milk (a little less than two 12 oz cans, can use 2%)<br />
1/2 cup whipping cream<br />
2 tsp salt<br />
1 tsp garam masala*<br />
1 tsp cayenne pepper (Or to taste. I found this amount to be a mild heat that my toddler enjoys. Feel free to add more if you like things spicier!)<br />
3/4 cup frozen peas, thawed<br />
<br />
1 1/2 lbs boneless, skinless chicken breast<br />
2 TB vegetable oil<br />
2 TB tandoori masala*<br />
<br />
1 1/2 cups jasmine or basmati rice, cooked<br />
chopped cilantro (for garnish, if desired)<br />
Naan bread (can be found in the bakery section of most grocery stores) <br />
<br />
* <i>Spice mixtures can be found in the ethnic or spice aisle of the grocery store</i><br />
<br />
<i><b>Directions</b></i><br />
<br />
Preheat oven to 375 degrees F (190 degrees C.)<br />
<br />
Melt three tablespoons of butter in a large saucepan over medium heat. Stir in the onion and garlic, and cook slowly until the onion caramelizes to a golden brown. This takes about 15 minutes of standing in front of the stove, almost constantly stirring, so turn up some music and dance around a little while you cook. :)<br />
<br />
This was the onion and garlic when I first added it to the butter:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlq5wR3BZquey0GuHFlGigXpz-5Dqd2iF01I5ax_PcDVqzIES6jKJdY6GEBAzi-zCML_pPmZ11IC3zxdWoOQ4w8OkzcPSYvx5kZwlSom3Zd04gotMIxhZi3eDTJDlDR3hHP0QDE9AwsGMJ/s1600/IMG_5978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlq5wR3BZquey0GuHFlGigXpz-5Dqd2iF01I5ax_PcDVqzIES6jKJdY6GEBAzi-zCML_pPmZ11IC3zxdWoOQ4w8OkzcPSYvx5kZwlSom3Zd04gotMIxhZi3eDTJDlDR3hHP0QDE9AwsGMJ/s320/IMG_5978.JPG" width="320" /></a></div>
<br />
Here it is after a few minutes... and a few more...<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETRv2ZnvCWW9BAFa-ENAtH-tuFjOkDv85WHf5Q_9TYX-DO5Z4ukkN7kmJWdfFh2URiIWbtZDa9yiJLo5x4FI2EBdr0Cy5A2j5AuyyMuEC0Q-gX8Ptwc9uG2t9gnVb7TQQoFCFtz1I6cji/s1600/IMG_5980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETRv2ZnvCWW9BAFa-ENAtH-tuFjOkDv85WHf5Q_9TYX-DO5Z4ukkN7kmJWdfFh2URiIWbtZDa9yiJLo5x4FI2EBdr0Cy5A2j5AuyyMuEC0Q-gX8Ptwc9uG2t9gnVb7TQQoFCFtz1I6cji/s320/IMG_5980.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc35BWnTweBf-s2vD7ZsXhFY8XQDXc1HjqwadI2G_f325Xy8fq-uOoxv-W9rOcDA7OupEfycpJGiW1i_0shBh14vRkKQvlT9WeA6x3DeQgXvU9liRGjeBxyCCZ5ewrCteddAZ-j6gC84C4/s1600/IMG_5981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc35BWnTweBf-s2vD7ZsXhFY8XQDXc1HjqwadI2G_f325Xy8fq-uOoxv-W9rOcDA7OupEfycpJGiW1i_0shBh14vRkKQvlT9WeA6x3DeQgXvU9liRGjeBxyCCZ5ewrCteddAZ-j6gC84C4/s320/IMG_5981.JPG" width="320" /></a></div>
<br />
<br />
<br />
You may have to add a little more butter as the onion cooks down to keep it from sticking. Once the desired color is reached, add the remaining butter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraOKVlOfu7NN2W2RtINfp9JwtF1UkxmwCBnEdG4RWo5TiXenJsPYGUXN1dcBVftZ3lJO5KOvXWiyrH_yBlj4X81o9lzOROTKgECLgPnBA7Yx4WM7YK45IaowTu_odZOenO5pXPM-Z15HT/s1600/IMG_5982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraOKVlOfu7NN2W2RtINfp9JwtF1UkxmwCBnEdG4RWo5TiXenJsPYGUXN1dcBVftZ3lJO5KOvXWiyrH_yBlj4X81o9lzOROTKgECLgPnBA7Yx4WM7YK45IaowTu_odZOenO5pXPM-Z15HT/s320/IMG_5982.JPG" width="320" /></a></div>
<br />
<br />
Once it is melted, add the tomato sauce, evaporated milk, cream, salt, garam masala and cayenne pepper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsBFk1KQ0CUUtYYsM-UYQRQltUa6KbTK9jzdajgNrGVyCclYCGZrVqk3-S10eAbrtxXeQhJa0JYgCNW5xJDdKCm3PtF4rjQr4x2n9B2IpY3yBULmdhwWKFZnmGPA7QANIZtmWJSbOb8bN/s1600/IMG_5985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsBFk1KQ0CUUtYYsM-UYQRQltUa6KbTK9jzdajgNrGVyCclYCGZrVqk3-S10eAbrtxXeQhJa0JYgCNW5xJDdKCm3PtF4rjQr4x2n9B2IpY3yBULmdhwWKFZnmGPA7QANIZtmWJSbOb8bN/s320/IMG_5985.JPG" width="320" /></a></div>
<br />
<br />
Bring to a simmer and add peas, then reduce heat medium low and cover. Cook, stirring occasionally, for 30 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzkQWylAWg3FZIQdY-PrAoFRSTNdnOxgJHwPBdHHYttTKSS2XK7PuyuIvSoNSzyMn6wuT-VjxGhfgxm2qzMJHvRheA7KfNxN5IQ2WYZxftJLZi5dvgLoVnU0Mykwz7KJkpScaPFK8cOxX/s1600/IMG_9996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzkQWylAWg3FZIQdY-PrAoFRSTNdnOxgJHwPBdHHYttTKSS2XK7PuyuIvSoNSzyMn6wuT-VjxGhfgxm2qzMJHvRheA7KfNxN5IQ2WYZxftJLZi5dvgLoVnU0Mykwz7KJkpScaPFK8cOxX/s320/IMG_9996.JPG" width="320" /></a></div>
<br />
<br />
If you haven't cooked your rice yet, now is a good time to get it going! I love our rice cooker and use it all the time. If you eat a lot of rice definitely consider buying one. We got ours for our wedding but they are fairly cheap!<br />
<br />
While the sauce is simmering, trim and cube your chicken breast into smallish, bite-sized pieces. Toss with the vegetable oil and tandoori masala and spread onto a rimmed cookie sheet.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7c4ol6EGzQY9PMHZyBW4icWnaXJM_upS9HrEE4ra8g7ecpM4BUP9-wdRT3jgdm_J2vbBlHPrtJgQq66l0HocsvU2Cw1po3deKal0KUP4XhNuVaxtD51IyfmxcKmY_BHEK2xjDpWyBCG6/s1600/IMG_9993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7c4ol6EGzQY9PMHZyBW4icWnaXJM_upS9HrEE4ra8g7ecpM4BUP9-wdRT3jgdm_J2vbBlHPrtJgQq66l0HocsvU2Cw1po3deKal0KUP4XhNuVaxtD51IyfmxcKmY_BHEK2xjDpWyBCG6/s320/IMG_9993.jpg" width="240" /></a></div>
<br />
<br />
The chicken will release juices while it cooks so you don't want it all over the oven! Bake in the preheated oven until no longer pink in the center, about 13 minutes.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-kdkcJWTeCAY29yyQzhcF3W-cN4xJgMPt5264O96q7VKm9pFXt8PZLqD0IPMl3XdE56nb-96zZeiG488AZfnufIHZnvk-rH36fW1jowTJBnkR5auRC06Si8zmIrpbXZJ7ZO0srp3vp6l/s1600/IMG_9994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-kdkcJWTeCAY29yyQzhcF3W-cN4xJgMPt5264O96q7VKm9pFXt8PZLqD0IPMl3XdE56nb-96zZeiG488AZfnufIHZnvk-rH36fW1jowTJBnkR5auRC06Si8zmIrpbXZJ7ZO0srp3vp6l/s320/IMG_9994.jpg" width="240" /></a></div>
<br />
<br />
Add the cooked chicken and accumulated juices to the sauce, and simmer for 5 more minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6GpOHnNRqlyoBJN29t60TUjQ-5n5NPHjYP_ltg2lnqXfMqOT0D4_PrCZn0rv7gUBeTmh4UlnZHjzQ_68LAdyMSjrtjLHlgQ5X9i8Vc-pILYYEOIWT4EEgNj1KorrMvYEcj7KU12IhTtr/s1600/IMG_9998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6GpOHnNRqlyoBJN29t60TUjQ-5n5NPHjYP_ltg2lnqXfMqOT0D4_PrCZn0rv7gUBeTmh4UlnZHjzQ_68LAdyMSjrtjLHlgQ5X9i8Vc-pILYYEOIWT4EEgNj1KorrMvYEcj7KU12IhTtr/s320/IMG_9998.JPG" width="320" /></a></div>
<br />
<br />
Serve over rice and garnish with cilantro, if desired. Use warm naan (the garlic kind is our favorite) to soak up the extra yummy sauce!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDi4DUDeuPTTf0fJdWt9n488QGW6Qtq-RtpdjtJfOhXDOsmiHuffQdLCKWtDvHBqMrm5v9zwQjLJAmHoVx_5vT22HHKRmO7YY3ARWuWB4GE8DtuKY9SLr2h5OBzFipFbO4-6lJabnO_7F/s1600/IMG_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDi4DUDeuPTTf0fJdWt9n488QGW6Qtq-RtpdjtJfOhXDOsmiHuffQdLCKWtDvHBqMrm5v9zwQjLJAmHoVx_5vT22HHKRmO7YY3ARWuWB4GE8DtuKY9SLr2h5OBzFipFbO4-6lJabnO_7F/s320/IMG_0001.JPG" width="320" /></a></div>
<br />
Enjoy!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com1tag:blogger.com,1999:blog-9203747322792963679.post-58084706952838477762012-10-12T11:38:00.000-07:002013-09-25T13:37:33.907-07:00Ridiculously Easy Pumpkin Muffins<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi517-WD2Sudy985-NQRDNsCBmbe2rcQiDWHXr1A2fWXGi-7z-4LrCXHuDvbKiU9EsTdQxSUkZ00Uf6agvJwm_nI_kaXS0HiAMW9_2NQTtI-47ahFd8FFc85q1gw8jyAARvKVTu-7-V6S/s1600/IMG_1111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi517-WD2Sudy985-NQRDNsCBmbe2rcQiDWHXr1A2fWXGi-7z-4LrCXHuDvbKiU9EsTdQxSUkZ00Uf6agvJwm_nI_kaXS0HiAMW9_2NQTtI-47ahFd8FFc85q1gw8jyAARvKVTu-7-V6S/s320/IMG_1111.JPG" width="320" /></a></div>
<br />
<br />
Ok, so I'm usually a fan of making things totally from scratch. It makes me feel good about the finished product and I like knowing exactly what is in things. But sometimes, I just want something, and I want it right now with hardly any work. Bonus points if it isn't filled with oil and butter (mmmm...butter) since it is only October and there are still months of holiday baking ahead! <br />
<br />
This morning I wanted to make pumpkin muffins! Then I started looking at recipes, and I realized I didn't really want to make them, I just wanted to eat them. In the comments of one of the recipes I saw someone say to just mix a box of spice cake mix with a can of pumpkin and bake it! I have been seeing a lot of variations of that on Pinterest lately, and honestly that is the reason I bought that spice cake mix a couple weeks ago. So next time you are feeling lazy, take 3 minutes to mix these up, bake and enjoy!<br />
<br />
<b><i>Ingredients</i></b><br />
<br />
1 box of spice cake mix (I used Duncan Hines)<br />
1 15 oz can of pure pumpkin (not pumpkin pie filling)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkalavhYA3BgRU9hyphenhyphenNSWv2pw1yae1oGbsCrseQL-u2YkUYADTlc0tUKXS0lPdXQW269V7jqFq9VpNFpY9aPAbG7ZhltFjytsZ-xPvpY5fx6B7tCEUOA0zT_q6T7wCOZw8QQ-fvMjcmK3I/s1600/IMG_1112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkalavhYA3BgRU9hyphenhyphenNSWv2pw1yae1oGbsCrseQL-u2YkUYADTlc0tUKXS0lPdXQW269V7jqFq9VpNFpY9aPAbG7ZhltFjytsZ-xPvpY5fx6B7tCEUOA0zT_q6T7wCOZw8QQ-fvMjcmK3I/s320/IMG_1112.jpg" width="240" /></a></div>
<br />
That's it! No eggs, no oil, no water.<br />
<br />
<br />
<i><b>Instructions</b></i><br />
<br />
Preheat oven to 350 degrees. <br />
<br />
Place cake mix in a bowl. Add pumpkin. Mix with hand mixer until well blended. Batter will be stiff and lumpy. (If you are worried about there being too many lumps, you can put the cake mix through a mesh strainer so smash out the lumps. The muffins turn out almost exactly the same, but they are a bit prettier.)<br />
<br />
Spoon into greased muffin tin. I used a mini muffin tin and filled all the wells completely full and then some. I just kept putting in batter until it was mostly evenly distributed. They did spread a little, but it was mostly up so none of them were touching by the time they finished baking, so don't worry about them being too full!<br />
<br />
Bake in a 350 degree oven for 22-25 minutes (for mini muffins, I would say 25-30 for a regular tin) or until a toothpick inserted into the largest muffins comes out clean.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixANFuzQtxdP5KfpGU0mbCAi0b1EwySEZEtM0Oh9F8sNr73HxyxCEHOVlrdc6TDNdxXBKi2KDNTgJp7RNY19A7FI83HXNetxNRX1Ju4EQztTL3ewLhhveN8uqgvX8rg_x2yY_adm5fW3ml/s1600/IMG_1110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixANFuzQtxdP5KfpGU0mbCAi0b1EwySEZEtM0Oh9F8sNr73HxyxCEHOVlrdc6TDNdxXBKi2KDNTgJp7RNY19A7FI83HXNetxNRX1Ju4EQztTL3ewLhhveN8uqgvX8rg_x2yY_adm5fW3ml/s320/IMG_1110.JPG" width="320" /></a></div>
<br />
<br />
Let cool for 5 minutes and enjoy! I was really pleased with the texture since I was worried about over mixing, but apparently that wasn't a problem either. <br />
<br />
Now my whole house smells like fall!<br />
<br />
<br />Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-65347224321756124952012-10-10T21:24:00.004-07:002012-10-12T14:35:04.469-07:00Chicken Pot Pie Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrtnOdbv128cJ9-sxkL54YvaDVVWHheL0xpB-MRmvC6EHAjEWHiPeVOCuHcZKRlqqN4q0YIpRGndHZzETCiDzv49auaxRUaOnQD00ZWRzTfRcXIQDJSwA7-sveU1SckWECY5NiIIzSym_/s1600/IMG_8011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrtnOdbv128cJ9-sxkL54YvaDVVWHheL0xpB-MRmvC6EHAjEWHiPeVOCuHcZKRlqqN4q0YIpRGndHZzETCiDzv49auaxRUaOnQD00ZWRzTfRcXIQDJSwA7-sveU1SckWECY5NiIIzSym_/s320/IMG_8011.JPG" width="320" /></a></div>
<br />
<br />
Fall is officially upon us! Here in Montana it went from 80-90 degree days to 40-60 degree days in the space of a week. We had one night that got down to 16 degrees, just to make sure all the flowers were really dead and so the leaves on the trees would start to fall.<br />
<br />
I love having the oven on when it starts to get chilly (although I can't say I ever stopped using it this summer, yay for AC!) Now is the time I make lots of soups, casseroles and slow cooker meals. I recently found a recipe on Pinterest for Easy Chicken and Dumplings, and have converted it into this casserole. It is warming and filling, although not necessarily low fat. Leftovers reheat nicely, but casserole does not
freeze well<br />
<br />
I hope you enjoy this tasty casserole! I haven't been posting as many
recipes as I would like to, but if I find things on Pinterest that I
enjoy I always repin them to my <a href="http://pinterest.com/sparklyfluff/i-made-it/">I Made It! board</a> along with my notes and opinion of the recipe! If you haven't already, check it out! <br />
<br />
<i><b>Ingredients:</b></i><br />
<br />
<ul>
<li><span class="ingredient">2-3<span class="amount"> cups</span> of <span class="name">cooked chicken </span></span></li>
<li><span class="ingredient"><span class="amount">1/4 cup</span> (1/2 stick) of <span class="name">unsalted butter</span></span></li>
<li><span class="ingredient"><span class="amount">1 cup</span> <span class="name">self-rising flour (To substitute all purpose
flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus
1/8 teaspoons of salt.) </span></span></li>
<li><span class="ingredient"><span class="amount">1 cup</span> <span class="name">milk</span></span></li>
<li><span class="ingredient"><span class="amount">2 cups</span> <span class="name">chicken stock</span>/broth (low sodium preferably)</span></li>
<li><span class="ingredient"><span class="amount">1 can</span> <span class="name">cream of chicken soup (also better if low sodium)</span></span></li>
<li>1 carrot, diced</li>
<li>1/2 a medium onion, chopped</li>
<li>1-2 potatoes, diced in small cubes</li>
<li>1/2-1 cup frozen peas, thawed under warm water</li>
<li>fresh ground black pepper </li>
</ul>
<b><i>Instructions:</i></b><br />
<br />
Preheat oven to 400 degrees.<b><i> </i></b><br />
<br />
You can use rotisserie chicken, leftover precooked chicken, or 2-3 pieces of raw chicken - preferably breasts. If using raw chicken, poach it in the chicken broth or stock in a medium sized saucepan.
Cook on a low simmer for about 15 to 20 minutes or until chicken is
mostly done. It will finish cooking in the oven. Remove the chicken and
set aside to cool but reserve the stock.<br />
<br />
While chicken is cooking, place the carrot, potatoes and onion in a medium saucepan with enough salted water to cover the veggies and cook until tender.<br />
<br />
Melt 1/2 stick
of butter and pour into the bottom of a 9 x 13 inch baking pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvilHwRPB2NWsGRFpcLVbyeXyM-C-7uNT7bIIYGv6hG0Llc2338fm5iV_S4deTJMQswimvBW5kgiedl2xcbFnGISOalYDaE1Mk0xB7TVL_lHNwZN9no_q6CB6S045k_XYaFVUcQSMGKGNF/s1600/IMG_8001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvilHwRPB2NWsGRFpcLVbyeXyM-C-7uNT7bIIYGv6hG0Llc2338fm5iV_S4deTJMQswimvBW5kgiedl2xcbFnGISOalYDaE1Mk0xB7TVL_lHNwZN9no_q6CB6S045k_XYaFVUcQSMGKGNF/s320/IMG_8001.JPG" width="320" /></a></div>
<br />
<br />
Shred
the chicken and spread it on top of the butter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nbsVMtvPiopheSvVaXziNUgqWI7nLoQHKPwstjAK1hI3ACMfj9vTlZrTUeJXP2EhZN30Dh_lHGaBRqMZEvnA_37BiuT5AqIF6joqYA_A09-fQFryrJeSAgpYpgExYyUM77YZo6buzHjO/s1600/IMG_8002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nbsVMtvPiopheSvVaXziNUgqWI7nLoQHKPwstjAK1hI3ACMfj9vTlZrTUeJXP2EhZN30Dh_lHGaBRqMZEvnA_37BiuT5AqIF6joqYA_A09-fQFryrJeSAgpYpgExYyUM77YZo6buzHjO/s320/IMG_8002.JPG" width="320" /></a></div>
<br />
<br />
Distribute the veggie mixture evenly over the chicken.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTN20e_R1sPIhGcVXbrEh4-P4n2dA7aHMHII64r42gucz8ZqpH-ACAGXUW6EwamvOdC8bkpPhvYzAqOhDkk215-UlsRjsWkKGWcsJxNpp3WltolmTxbjUL3Yu8kvM31iVHTz7LQcgJ9vO/s1600/IMG_8003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTN20e_R1sPIhGcVXbrEh4-P4n2dA7aHMHII64r42gucz8ZqpH-ACAGXUW6EwamvOdC8bkpPhvYzAqOhDkk215-UlsRjsWkKGWcsJxNpp3WltolmTxbjUL3Yu8kvM31iVHTz7LQcgJ9vO/s320/IMG_8003.JPG" width="320" /></a></div>
<br />
<br />
Sprinkle on the peas.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPB2BHghNG_pceuYAjPI-BSDre4qiV-bA8r2sxUGQgQ9MhTd-JKyOiKefZZFgfRlTPs4qa8dAAU3HZalnTXVRX_NaigfUfovLt0s-cTe055b8ERE8Wg9dCKBx1LylMgJ3fDvpZcA4Xc6c/s1600/IMG_8004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPB2BHghNG_pceuYAjPI-BSDre4qiV-bA8r2sxUGQgQ9MhTd-JKyOiKefZZFgfRlTPs4qa8dAAU3HZalnTXVRX_NaigfUfovLt0s-cTe055b8ERE8Wg9dCKBx1LylMgJ3fDvpZcA4Xc6c/s320/IMG_8004.JPG" width="320" /></a></div>
<br />
In a separate bowl,
whisk together the milk and the flour and slowly pour that over the
chicken and vegetables, taking care not to disturb the chicken and veggies too much. Do not stir.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU3O_0-dGaSvy_bAyQHMlAbcqRbZY-8Nbe_45B_L4ZK5fLi_vQ6jg3rqt94jpL-bYr8YaEvBjqd6jDq0SBAt0tvV7MxcQAZ4OwrJN1LA_Xgnb_f9rlBBIhbHIJx6RxiIDpT2xcp2iMGdA/s1600/IMG_8005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU3O_0-dGaSvy_bAyQHMlAbcqRbZY-8Nbe_45B_L4ZK5fLi_vQ6jg3rqt94jpL-bYr8YaEvBjqd6jDq0SBAt0tvV7MxcQAZ4OwrJN1LA_Xgnb_f9rlBBIhbHIJx6RxiIDpT2xcp2iMGdA/s320/IMG_8005.JPG" width="320" /></a></div>
<br />
<br />
Whisk together the chicken broth and the cream of chicken soup. I added some fresh ground black pepper to the mixture as well. Slowly
pour that over the flour and milk mixture. Do not stir.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rQ4WD8wbScWqIMh_4Ugaz6HpBa2aHl-S0jIWa4pUbBCaGO9a7Vx-VD48lqr7wPSqhKkrjZ7EBw0EP4KK1uxTg9lv2NY6pEJKMO_aqAMlPoyH2rVZuzfH7dc5wVlAw-N_fH88arrcK6tN/s1600/IMG_8006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rQ4WD8wbScWqIMh_4Ugaz6HpBa2aHl-S0jIWa4pUbBCaGO9a7Vx-VD48lqr7wPSqhKkrjZ7EBw0EP4KK1uxTg9lv2NY6pEJKMO_aqAMlPoyH2rVZuzfH7dc5wVlAw-N_fH88arrcK6tN/s320/IMG_8006.JPG" width="320" /></a></div>
<br />
<br />
Bake uncovered at 400 degrees F for 40 to 45 minutes, or until top is light golden brown.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-w5XoNMPmhn1JtiYiyAmA-fNCg-H8Ujzvh02wdyqDJljsm2kV2QxmCFhhTa0AryZxMXvalNmpfl0EJ4bEea8-x6e2Ga64NdjoTe5Z13o18YJBA_Xfrb0SrCGORgVxnA_yKMHLw7L8v16/s1600/IMG_3183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-w5XoNMPmhn1JtiYiyAmA-fNCg-H8Ujzvh02wdyqDJljsm2kV2QxmCFhhTa0AryZxMXvalNmpfl0EJ4bEea8-x6e2Ga64NdjoTe5Z13o18YJBA_Xfrb0SrCGORgVxnA_yKMHLw7L8v16/s320/IMG_3183.jpg" width="240" /></a></div>
<br />
<br />
This last pic was the first time I made it and I forgot to add the peas! I cooked them in the microwave and stirred them in, lol. :)<br />
<br />
<br />
<br />
<br />
<br />
<br />
<i>Original recipe found <a href="http://www.deepsouthdish.com/2009/02/chicken-and-dumpling-bake.html">here</a>.</i><br />
<br />
<br />Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com1tag:blogger.com,1999:blog-9203747322792963679.post-20868516235073699762012-09-21T12:22:00.000-07:002012-09-21T19:36:59.386-07:00Homemade Northwest Apple CandyI apologize for my extended absence from updating the blog! I keep planning to put something up and then life gets in the way. I'm going to start making more of an effort since I know I will be trying <i>lots</i> of new recipes this fall and winter! Here is the first of many. I hope you enjoy trying them with me!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBjei2u5nyZ-KQCQqZAMWOaimmO7zX7WDHm-r1IVUSmgBXpU6_cavvg3MlOOoHMed746j9MijAk_pTMQqjnqxew16T-VWXrjni2tPSTTC0dV6nn2JQAo-3iqNB6cQQS2iI2Y66q2nOi5D/s1600/IMG_9702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBjei2u5nyZ-KQCQqZAMWOaimmO7zX7WDHm-r1IVUSmgBXpU6_cavvg3MlOOoHMed746j9MijAk_pTMQqjnqxew16T-VWXrjni2tPSTTC0dV6nn2JQAo-3iqNB6cQQS2iI2Y66q2nOi5D/s320/IMG_9702.jpg" width="240" /></a></div>
<br />
<br />
<br />
<br />
Have you ever eaten Aplets and Cotlets? They usually show up in stores around the holidays in big boxes for gift giving. I LOVE them.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAu298RQFSJOgdc5hTd3TYR58eRil6o89o1norDCPWhI13ooT_hR-R03_FM0US5LKLY0jmU3c1-n4a-8mvYrufh4R_eM00shfpjicnQeqGZXVsXyI-p4fccVzE5-Q2E6wSJjzfMRT2IVC3/s1600/i1253_L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAu298RQFSJOgdc5hTd3TYR58eRil6o89o1norDCPWhI13ooT_hR-R03_FM0US5LKLY0jmU3c1-n4a-8mvYrufh4R_eM00shfpjicnQeqGZXVsXyI-p4fccVzE5-Q2E6wSJjzfMRT2IVC3/s320/i1253_L.jpg" width="320" /></a></div>
<br />
<br />
<br />
Here's a little background from <a href="http://en.wikipedia.org/wiki/Liberty_Orchards">Wikipedia</a>:
<i> </i><br />
<br />
<i>Liberty Orchards is a candy company located in Cashmere, Washington. Founded originally as an apple farm in 1918 by Armenian business partners Armen Tertsagian and Mark Balaban, the company moved into canning and then confectionery during the 1930s and 1940s. </i><br />
<br />
<i>Their products include different types of jellied fruit candies resembling Americanized versions of Turkish Delight.
Aplets & Cotlets are Liberty Orchards' oldest and best known products. These two types of confection are mainly sold together in a single box; they are produced from a recipe for locoum using local apples and apricots. </i><br />
<br />
<i> Other flavors produced by the company include pineapple with macadamia nuts, strawberry with walnuts, orange with walnuts, peach with pecans, blueberry with pecans, and raspberry with pecans. They also produce sugar-free, nut-free and chocolate-covered varieties, as well as a number of traditional filled chocolates (truffle, caramel, and mint, for example). In 2009, the company has introduced a cherry-pecan locoum, as well as four varieties (mango, strawberry, watermelon and papaya) dusted with a sweet-sour-spicy coating.</i><br />
<br />
I have tried many things from their catalog over the years, but the Aplets and Cotlets remain my favorites. I remember when I was little they used to sell small bars of them in the produce section of the grocery store and I was always SO excited when my mom bought me one! I would savor every bite of the smooth candy, crunchy nuts and sweet, powdery coating.<br />
<br />
They can be a little expensive, especially since for the most part in stores they are only available in large boxes. On occasion I have ordered a box of the "bulk" trimmings, the pieces that aren't pretty enough to put in the gift boxes.
But, since it's just about fall, and apple and pumpkin recipes are flooding Pinterest, along with gift ideas for Christmas, I thought it would be a good time to share this recipe.<br />
<br />
<br />
<b>Ingredients</b><br />
<i>Makes about 64 small cubes</i><br />
<br />
<br />
3 tbsp gelatin<br />
<br />
3 cups apple juice, unsweetened apricot juice, or grape juice (I guess Grapelets were available in the 70s but were later discontinued.)<br />
<br />
1 1/3 cup granulated sugar<br />
<br />
3 tbsp lemon juice or more as needed<br />
<br />
3 tbsp lime juice<br />
<br />
10 2/3 tbsp cornstarch<br />
<br />
1 1/2-2 cups chopped walnuts (your preference)<br />
<br />
1 cup powdered sugar<br />
<br />
<br />
<br />
<b>Directions</b><br />
<br />
Soften the gelatin in 1/2 cup of the apple juice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N7II9ionCWIRYyD52uOqnw_FdY8LAS5Mts84igV5o85uzsTmXchDTJrDbMu3vkSW1IN9Pfc5wv2IbMMfqlDIugEim6N_m26fFA73Icm7wCKmRe1mkP6n3w4xyuwMZa3m8RNSEfLa4SuY/s1600/IMG_9609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N7II9ionCWIRYyD52uOqnw_FdY8LAS5Mts84igV5o85uzsTmXchDTJrDbMu3vkSW1IN9Pfc5wv2IbMMfqlDIugEim6N_m26fFA73Icm7wCKmRe1mkP6n3w4xyuwMZa3m8RNSEfLa4SuY/s320/IMG_9609.jpg" width="240" /></a></div>
<br />
<br />
Boil remaining juice with the sugar for 15 minutes to concentrate it.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ-lguVMYaPKiO3FU0LrnX-s7z_ouYZoSCAxqb1phRrObrjKFerkiwkbNJSb-yeH05v8g2NvpWGqf3PDpFpGahNOD6KdEQjm7DsIpNWMyMIbAouV5xHfOGtm9wggzAqVA3RgPMyAZjzlI/s1600/IMG_9612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ-lguVMYaPKiO3FU0LrnX-s7z_ouYZoSCAxqb1phRrObrjKFerkiwkbNJSb-yeH05v8g2NvpWGqf3PDpFpGahNOD6KdEQjm7DsIpNWMyMIbAouV5xHfOGtm9wggzAqVA3RgPMyAZjzlI/s320/IMG_9612.jpg" width="240" /></a></div>
<br />
<br />
Mix the lemon and lime juice and add all but 1/4 cup cornstarch to dissolve it in the mixture (I measured out all the cornstarch into a bowl and then reserved 1/4 cup of it.)<br />
<br />
Add the gelatin mixture to the boiling juice and stir until melted.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU2v2ZHJi1SJ_sdDqfkAsesHiXgM-0ZEACRg-D_J7vgawNJ_EfZFTrIcjvHg9tZvcaHH6O7YKHDo2oX-B-6v8qDD6gSxzgux2Pd7vb8CmS-Ox-j9yTgEuyBxM2ijYp85Q59y-14bcgrCB/s1600/IMG_9614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU2v2ZHJi1SJ_sdDqfkAsesHiXgM-0ZEACRg-D_J7vgawNJ_EfZFTrIcjvHg9tZvcaHH6O7YKHDo2oX-B-6v8qDD6gSxzgux2Pd7vb8CmS-Ox-j9yTgEuyBxM2ijYp85Q59y-14bcgrCB/s320/IMG_9614.jpg" width="240" /></a></div>
<br />
<br />
Add the cornstarch mixture to the boiled juice, making sure to whisk continually to avoid lumps.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfKtdqMjIqo-yuMZlGu6KYaOF0WTtZk7_ObNHWN-nvySj9vokiNiBrASDoNh4pLpP1_XvRmXUl7AQdpG8uSJj-K_yApUhfCINJjITh4m5MCfmvKMePbdy3PJXu6nd7pl_IpGUkEvv_3IA/s1600/IMG_9615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfKtdqMjIqo-yuMZlGu6KYaOF0WTtZk7_ObNHWN-nvySj9vokiNiBrASDoNh4pLpP1_XvRmXUl7AQdpG8uSJj-K_yApUhfCINJjITh4m5MCfmvKMePbdy3PJXu6nd7pl_IpGUkEvv_3IA/s320/IMG_9615.jpg" width="240" /></a></div>
<br />
<br />
Boil rapidly for 12-15 minutes until very thick, stirring constantly.
Taste for sweet and sour and add more lemon juice if desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiHka4eBgsWJQVDG7N1kZm18y6e9tKHGVRBOrVGLtQNUU4D_KbK51BZqSXuhh8lrQYO8CCqBV0ymV6gNs5H9rJ64iYaYQNQSpY7B6epcAqdirbzUmByCmh_kk8MasurqYyvL7npA1xWkm/s1600/IMG_9618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiHka4eBgsWJQVDG7N1kZm18y6e9tKHGVRBOrVGLtQNUU4D_KbK51BZqSXuhh8lrQYO8CCqBV0ymV6gNs5H9rJ64iYaYQNQSpY7B6epcAqdirbzUmByCmh_kk8MasurqYyvL7npA1xWkm/s320/IMG_9618.jpg" width="240" /></a></div>
<br />
<br />
Mix in the walnuts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvgbwJ3PByEJmaXuYkJ-kEtlM4F7mlb5XXM6kyYjp2Dm-wTR5SDe1JT7GY6FgR9YgO4JdMI3sXChtw_WEIVHFyM5oGkPPfeKUay3AFfUvQTtStxOBUG4dyyV1RyiwYOIkpckhu6VIiuk3/s1600/IMG_9619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvgbwJ3PByEJmaXuYkJ-kEtlM4F7mlb5XXM6kyYjp2Dm-wTR5SDe1JT7GY6FgR9YgO4JdMI3sXChtw_WEIVHFyM5oGkPPfeKUay3AFfUvQTtStxOBUG4dyyV1RyiwYOIkpckhu6VIiuk3/s320/IMG_9619.jpg" width="240" /></a></div>
<br />
<br />
Pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvHDxonk0TM_PCGziyu3Hs5QmAX1LB6HPiD0gb41CSIFAuxYA8vh5oSD4UIT2a-2bh3-2gLB_C-x4xy4VS3l5yKVb_0Z9PHRyQejvrz2RRknI2kviD1VUvMwO1_p2qKQx9LgXkAxlbr2_/s1600/IMG_9650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvHDxonk0TM_PCGziyu3Hs5QmAX1LB6HPiD0gb41CSIFAuxYA8vh5oSD4UIT2a-2bh3-2gLB_C-x4xy4VS3l5yKVb_0Z9PHRyQejvrz2RRknI2kviD1VUvMwO1_p2qKQx9LgXkAxlbr2_/s320/IMG_9650.JPG" width="320" /></a></div>
<br />
Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.<br />
<br />
Mix together the reserved 1/4 cup cornstarch & powdered sugar.
Remove squares with a spatula & roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry.)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62lpUHMFRvZR0JxIiY9O_fDPGyQmo8DUhfCioSzsnXn2jM-3IHVhZ32EgK2B-9Ddj1bs0bTiQ2vIZCGnSCO4-2ysFaDI3dC1lHrEAHKot9qUiHsqHuKjnA05B5fviQGlgdoBTTZOrW0aL/s1600/IMG_9706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62lpUHMFRvZR0JxIiY9O_fDPGyQmo8DUhfCioSzsnXn2jM-3IHVhZ32EgK2B-9Ddj1bs0bTiQ2vIZCGnSCO4-2ysFaDI3dC1lHrEAHKot9qUiHsqHuKjnA05B5fviQGlgdoBTTZOrW0aL/s320/IMG_9706.JPG" width="320" /></a></div>
<br />
<br />
Now enjoy! These would be great given as a gift too! :)<br />
<br />
NOTE: When you store these, you should arrange them single layer or put parchment paper between each layer. If you stack them with out anything, the moisture in the candy will melt the powdered sugar and make a sticky mess!<br />
<br />
<br />
<br />
<span style="font-size: xx-small;">Adapted from original recipe <a href="http://www.recipecenter.com/Recipe.aspx?Code=1495113">here</a>.</span><br />
<span style="font-size: xx-small;">Alternate method with whole fruit and rose water <a href="http://whatscookingamerica.net/Candy/AppleCandy.htm">here</a>.</span><br />
<span style="font-size: xx-small;">Aplets and Cotlets photo from the Liberty Orchards <a href="http://www.libertyorchards.com/product/Aplets_and_Cotlets/Aplets_and_Cotlets">website</a>. </span><br />
<br />
<br />
<br />
<script type="text/javascript"><!--
google_ad_client = "ca-pub-0570353763375824";
/* Header */
google_ad_slot = "9091360396";
google_ad_width = 728;
google_ad_height = 90;
//</script>
-->
<script src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type="text/javascript">
</script>
Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-92107595566169283102012-08-21T00:35:00.002-07:002012-08-21T00:35:51.139-07:00Coming Back Soon!I apologize for the long unexpected hiatus! It has been a weird and busy summer.
I plan on getting back to posting soon!
Welcome to all the new visitors that have found my site this week!
Until then, you can follow me on <a href="http://pinterest.com/sparklyfluff/">Pinterest</a> where I am at least pinning the recipes that I'm making that I find there!
Have a wonderful day and enjoy the recipes I already have posted!Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-11184966691735450952012-03-06T20:25:00.005-08:002012-03-06T20:45:09.616-08:00Cinnamon Roll Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmwUa69yVE1Ba35Vg7R_Vzv-ecuVJEvEWGwjVWhumlwRnrajoxFSR11424EecoE9BkiZSGLfMs1ScoscHD33MfRC4iUlHa77S549nGI4iFPo-Ou71rim2AWuqKpHWBq7lKJTtwT5nRyJg/s1600/IMG_0637.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmwUa69yVE1Ba35Vg7R_Vzv-ecuVJEvEWGwjVWhumlwRnrajoxFSR11424EecoE9BkiZSGLfMs1ScoscHD33MfRC4iUlHa77S549nGI4iFPo-Ou71rim2AWuqKpHWBq7lKJTtwT5nRyJg/s320/IMG_0637.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717011596601052642" /></a><br /><br />I seem to be attracted to all things cinnamon roll. They are so warm and gooey and yummy, what's not to love? I mean, besides all the butter and sugar. Wait, I love those things too!<br /><br />This is another Pinterest discovery, and instead of copying the simple recipe over I will merely give you the link and post pictures. I read some of the comments and they are generally all favorable, except for the people who are apparently allergic to following instructions. I know that sounds harsh, but I don't understand the lack of common sense that seems to be so pervasive lately.<br /><br />Anyway! Without further ado (or random bitching) here it is: CINNAMON ROLL CAKE!<br /><br />You start by mixing the top ingredients and pouring them into a 9x13 pan:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAcdm2cRiRiSI9Wh8kO963zofVkkAEcvy9ahqZm0VKVg_nJAUx0R-k-4MN2gB70lDsTjb6uuLCymLETa1bLKnBYB6OQ29Pg6_9VsPGuhKcH6S4jlfCfUix56j_0gBZlnBA9Ysj6V9-m38/s1600/IMG_0614.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAcdm2cRiRiSI9Wh8kO963zofVkkAEcvy9ahqZm0VKVg_nJAUx0R-k-4MN2gB70lDsTjb6uuLCymLETa1bLKnBYB6OQ29Pg6_9VsPGuhKcH6S4jlfCfUix56j_0gBZlnBA9Ysj6V9-m38/s320/IMG_0614.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717009337280666194" /></a><br /><br />Then you mix up the topping...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mnMnEN-vK-P6lM00mQzYEkep99jIjyRKkJRmGWW40GugocIclT4oM5FSmQZvYzro3X3VhpmgPQuVatONCQdnJJgJIyF0Tb79WE_JifEYYVVyNGn5NXlh4uGFOJWgMAhdEmVE7CceNRRs/s1600/IMG_0615.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mnMnEN-vK-P6lM00mQzYEkep99jIjyRKkJRmGWW40GugocIclT4oM5FSmQZvYzro3X3VhpmgPQuVatONCQdnJJgJIyF0Tb79WE_JifEYYVVyNGn5NXlh4uGFOJWgMAhdEmVE7CceNRRs/s320/IMG_0615.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717009344964048610" /></a><br /><br />And plop it all over the top of the batter:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX-4UOBwKPv2152QpbIQ4I_7jZPMWOm89REmSYlr9e16_5j_Xd5k6Z7kmfK4JhFUeFse1Lx4i6xGFzqa2dfzlbZyRtIxK2SQYoKxi60-PKXbL-ze5UwrCf3z6eFPGKwweYnRE4ge71nFC/s1600/IMG_0616.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX-4UOBwKPv2152QpbIQ4I_7jZPMWOm89REmSYlr9e16_5j_Xd5k6Z7kmfK4JhFUeFse1Lx4i6xGFzqa2dfzlbZyRtIxK2SQYoKxi60-PKXbL-ze5UwrCf3z6eFPGKwweYnRE4ge71nFC/s320/IMG_0616.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717009351457900338" /></a><br /><br />The take a knife and swirl it all around!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz60cUPaburwVNavgVrhwb5ah8vAE_6YKH1xXoP2ddoUpcF2Tg8MRT3eVUKNWvVx64lq4M9CkCva0yiuz7rKiKuUXwGkklGjIE5dPtB6YvFY1ReRA82OmlVw6Gls2K7_rOAzcQ2neTxq8R/s1600/IMG_0617.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz60cUPaburwVNavgVrhwb5ah8vAE_6YKH1xXoP2ddoUpcF2Tg8MRT3eVUKNWvVx64lq4M9CkCva0yiuz7rKiKuUXwGkklGjIE5dPtB6YvFY1ReRA82OmlVw6Gls2K7_rOAzcQ2neTxq8R/s320/IMG_0617.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717009361820330306" /></a><br /><br />Bake it, and glaze it, and that's all there is to it!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7oNlhy0LUG6uiksarIPyKEBOfFWKEY7wlcMP6JSICHvC0ZaOfSipuMOy6axrigKbxqmxkhzQpC5Kv-UdkL2zGDtWS5ImmDHmW5ptu3JDmm3r31vC31IYhgDeZjqtRqlrPFMmkI8ScEgW/s1600/IMG_0622.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7oNlhy0LUG6uiksarIPyKEBOfFWKEY7wlcMP6JSICHvC0ZaOfSipuMOy6axrigKbxqmxkhzQpC5Kv-UdkL2zGDtWS5ImmDHmW5ptu3JDmm3r31vC31IYhgDeZjqtRqlrPFMmkI8ScEgW/s320/IMG_0622.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717009371961340290" /></a><br /><br />Now EAT IT!<br /><br />Here is the <a href="http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html">RECIPE</a>!Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-27281864189735101552012-03-01T18:51:00.008-08:002012-03-02T17:49:11.922-08:00Making Your Own Sushi!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecHO2rZLXAmeYrCViuBI5_F7WdV4VwmuCwHdFSf60nKGQPOOAAUneKTwtQq1vs0wSyIK4d5XarGKanuXvBTtc3b-nMY6RkZmx44mIfhKihWrvIHW2gn5F8PcGiJRUrTDQuju7sTN2ieMx/s1600/IMG_0097.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecHO2rZLXAmeYrCViuBI5_F7WdV4VwmuCwHdFSf60nKGQPOOAAUneKTwtQq1vs0wSyIK4d5XarGKanuXvBTtc3b-nMY6RkZmx44mIfhKihWrvIHW2gn5F8PcGiJRUrTDQuju7sTN2ieMx/s320/IMG_0097.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715479593955096194" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3HgKkwWX_X3f75_1FP-cm5_eQzHqnWuxSso9s10WEzwSHSB_yPSEXdbivV1rbVLQ7ryJagpgqCYueBgAUq-hOlZqeqFI4TD8itbizu12T6bGaR1Ucsmw5qc0Yczl3uV5XJjPvS4bkUz5/s1600/IMG_0006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3HgKkwWX_X3f75_1FP-cm5_eQzHqnWuxSso9s10WEzwSHSB_yPSEXdbivV1rbVLQ7ryJagpgqCYueBgAUq-hOlZqeqFI4TD8itbizu12T6bGaR1Ucsmw5qc0Yczl3uV5XJjPvS4bkUz5/s320/IMG_0006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715141826293211778" /></a><br /><br /><br />My husband and I just had a really fun afternoon! He took me out the day after Valentine's Day to a local sushi restaurant, and ever since then I have been craving it. It was the first time I had really eaten it, aside from a couple pieces in the past that I either was not impressed with or have since forgotten. But I really had fun on our date and I loved the sushi we had!<br /><br />The last few days I have been telling him I wanted more, but I knew we couldn't really go out again. He surprised me yesterday by saying we should make some today! So last night we bought all our veggies, nori wrappers, sushi rice, wasabi, sesame seeds and pickled ginger! We also grabbed a couple cheap bamboo placemats for about $1.50 each. I haven't ever used a real sushi rolling mat but this worked perfectly and was cheap! He had to run an errand this afternoon and went to the fish market to get a piece of sushi-grade ahi tuna.<br /><br />I cooked up the rice and seasoned it, and when he got home we sliced up all the fillings and got to rolling!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3593x48ttanRqHlsiHF94_rvFDKBKkzvBiyhNmb3fQ7K_D4sz0wYnUbsXPpHkLQ3kJkBhEmzf7YFnQgZAVfoJX67TLWrxlxjrdFUJUcILMFAghlvaaNckCt_GpkURYEXnwz6Rrc1lHL4q/s1600/IMG_0007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3593x48ttanRqHlsiHF94_rvFDKBKkzvBiyhNmb3fQ7K_D4sz0wYnUbsXPpHkLQ3kJkBhEmzf7YFnQgZAVfoJX67TLWrxlxjrdFUJUcILMFAghlvaaNckCt_GpkURYEXnwz6Rrc1lHL4q/s320/IMG_0007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715141829725377890" /></a><br /><br />To make your own you will need:<br />(Approx. 3 rolls)<br /><br />Bamboo sushi mat or placemat<br /><br />Rice cooker (I am so happy we have one, you can cook it in a pot on the stove but it is hard to keep it from clumping. A rice cooker does it perfectly every time!)<br /><br />Plastic cling wrap<br /><br />1 package nori wrappers (seaweed)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gY4NZgk33jonVF7yb0_Fl0AGU9FmunFTuIqqznAGoS7-yLh0H7qw3Bo5UrOHT6DnhxO2Ntq_hyphenhyphenDv9Z4-99-c9m34iVGm3BHysiCM4877mOZpr-mt2NhK1f_N3W7T9JN4hk29DZyosAQA/s1600/IMG_9961.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gY4NZgk33jonVF7yb0_Fl0AGU9FmunFTuIqqznAGoS7-yLh0H7qw3Bo5UrOHT6DnhxO2Ntq_hyphenhyphenDv9Z4-99-c9m34iVGm3BHysiCM4877mOZpr-mt2NhK1f_N3W7T9JN4hk29DZyosAQA/s320/IMG_9961.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715143128558897778" /></a><br /><br />1.5-2 cups Sushi rice (You really want to buy the rice that is specifically labeled as such, it has the wonderful texture and stickiness that you need for sushi rolls)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttgQDWZLlbvIEHZ8Gn6EeiA062b99vOk-CZ4BNN_TxbXjZUye5f3_oiQYaZOKgH33xl1ZjkmSVe0YaRr-SCRfnqDG8lplqvYwKKY0xhkp-rhyphenhyphenTGd71fmqdmcDKAVYcODqkoan7kGm4fql/s1600/IMG_9956.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttgQDWZLlbvIEHZ8Gn6EeiA062b99vOk-CZ4BNN_TxbXjZUye5f3_oiQYaZOKgH33xl1ZjkmSVe0YaRr-SCRfnqDG8lplqvYwKKY0xhkp-rhyphenhyphenTGd71fmqdmcDKAVYcODqkoan7kGm4fql/s320/IMG_9956.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715143099746473458" /></a><br /><br />Thinly sliced vegetable/fruit fillings (We used red pepper, carrot, mango, green onion, cucumber and avocado)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKwIYPdCC0m1zGQwctenMX9xp-f1pRHc_XcwpFuNMSYftup97-VugiUA8pmUyPcqWCIuHKyg9AqcCZS1PuUfb0gKQmxB8Talt5xSwdq4Inh2z4mhCXFMVAOZ92r81Kgf-qhWRKp99tPhp/s1600/IMG_9955.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKwIYPdCC0m1zGQwctenMX9xp-f1pRHc_XcwpFuNMSYftup97-VugiUA8pmUyPcqWCIuHKyg9AqcCZS1PuUfb0gKQmxB8Talt5xSwdq4Inh2z4mhCXFMVAOZ92r81Kgf-qhWRKp99tPhp/s320/IMG_9955.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715143093110071266" /></a><br /><br />1/2 lb Fish. We used Ahi tuna (You could make veggie rolls or make tamago (sweet omelette) rolls. <a href="http://www.weareneverfull.com/sushi-rolls-a-pictorial-and-sweet-omelette-a-recipe/">Here</a> is a link to a recipe for the sweet omelette.)<br />On a couple of the rolls we made we rubbed cayenne pepper on the tuna strips to make spicy tuna! It gave it an extra kick!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd23A_YohQxx9psqsJ0A-AwQuYLs6WAVYG-ReJV1DnqteiFQ4emQryBEXB9OR6VoB2plZtyG4nTiflyEm-Dc6kQIyXKsEeBYrbc9D1zlE33b3dYHuqvKC9zmDllO3xhW12OWTgXr2O4dZ/s1600/IMG_9959.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd23A_YohQxx9psqsJ0A-AwQuYLs6WAVYG-ReJV1DnqteiFQ4emQryBEXB9OR6VoB2plZtyG4nTiflyEm-Dc6kQIyXKsEeBYrbc9D1zlE33b3dYHuqvKC9zmDllO3xhW12OWTgXr2O4dZ/s320/IMG_9959.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715143119323638946" /></a><br /><br />Thinly sliced cream cheese (Optional. We didn't use any this time)<br /><br />Rice vinegar (2 T for rice, additional 2 T mixed with 1 c water for assembly)<br /><br />Salt (1 tsp)<br /><br />Sugar (1 T)<br /><br />Sesame seeds, black and white (optional)<br /><br />For Dipping:<br /><br />soy sauce<br /><br />wasabi<br /><br />pickled ginger<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqduDqM6-Ma_vGwOI1nm4TXixwkQl4UzyFM20tIhEL78gnSUG4-lrNyTjfAbW1BgqSg3R63ZDRvsq_evhCO_YnU2BLJs8xgzou3jOggrskj46iMjKoHCp38nmNwXpwXMVYkOq7xi4u9qfQ/s1600/IMG_9993.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqduDqM6-Ma_vGwOI1nm4TXixwkQl4UzyFM20tIhEL78gnSUG4-lrNyTjfAbW1BgqSg3R63ZDRvsq_evhCO_YnU2BLJs8xgzou3jOggrskj46iMjKoHCp38nmNwXpwXMVYkOq7xi4u9qfQ/s320/IMG_9993.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715147075259386994" /></a><br /><br /><br /><br />We also made a few other sauces for dipping, my favorite was a mixture of sriracha, plain yogurt, mayo and a little lime juice.<br /><br /><br />Prep all of your ingredients before you begin so you can have fun assembling your sushi rolls!<br /><br />Rice: Rinse and drain the rice under cold water 5-7 times until the water is clear. Then cook the rice according to your rice cooker’s instructions.<br /><br />While it cooks, prepare the rice seasoning mixture. In a small bowl, stir together the rice vinegar, sugar and salt, and microwave for 1 minute. Stir and allow to cool for a few minutes.<br /><br />Once the rice is cooked, remove it from the rice cooker and spread it out on a cookie sheet covered in plastic wrap and drizzle with the rice seasoning mixture. Then cover it with a damp towel and let it cool until the rice is room-temperature. It doesn't take very long once it is spread out. Here is the seasoned rice!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kPHIOmFNh3KwEiw6nl-bCRo_6GAUmM3Aq3BbplDbmMHlJdqPSMOQGM42joOPtbSO85QP8H7U672c8AvZRBRgt397PyzbOxKdKLs0AMiB6eDwKzDqhqxCgpTZgh0uxjV-IAWOiaVBMUfP/s1600/IMG_9962.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kPHIOmFNh3KwEiw6nl-bCRo_6GAUmM3Aq3BbplDbmMHlJdqPSMOQGM42joOPtbSO85QP8H7U672c8AvZRBRgt397PyzbOxKdKLs0AMiB6eDwKzDqhqxCgpTZgh0uxjV-IAWOiaVBMUfP/s320/IMG_9962.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715144530488604690" /></a><br /><br />Filling: The filling is the fun part! Choose whatever filling ingredients you’d like, and just basically cut everything into long, small strips. When cutting filets of meat or seafood, just be sure to cut against the grain. We kept our fish strips on ice to keep them cold.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlfvdKXVjvkTLKXuG-LvkHZ3lNmJNzJeibroWtYesB4bSmkPfM-FpmlcyIHTVrVx8Xv624thoT0tpZi_KHQWoxswBlkLNwt1kjZTRm2MhMu1y4LX55cR0kGurIu1UTru36wtRAWYGXqDG/s1600/IMG_9950.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlfvdKXVjvkTLKXuG-LvkHZ3lNmJNzJeibroWtYesB4bSmkPfM-FpmlcyIHTVrVx8Xv624thoT0tpZi_KHQWoxswBlkLNwt1kjZTRm2MhMu1y4LX55cR0kGurIu1UTru36wtRAWYGXqDG/s320/IMG_9950.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715143086535348546" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiv8LbmCxP3iYM4ftrkRYjjBYXNT16F3k0O0HfOoi3PijUcM4mSNxhRUoiljUusyqGeLdADxZbzae8L8RIjFz8pavWEg6XpOZqenG_x-domuM7eESTGqReeUv9jLowhL5mqbj8TEEE-vWB/s1600/IMG_9975.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiv8LbmCxP3iYM4ftrkRYjjBYXNT16F3k0O0HfOoi3PijUcM4mSNxhRUoiljUusyqGeLdADxZbzae8L8RIjFz8pavWEg6XpOZqenG_x-domuM7eESTGqReeUv9jLowhL5mqbj8TEEE-vWB/s320/IMG_9975.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715144535087562994" /></a><br /><br />Dipping Sauce: Combine soy sauce, and then whisk in (or use your chopsticks to blend in) as much or as little wasabi as you’d like. (Always start with less and add more, if you’ve never used wasabi!)<br /><br />Bamboo Mat: Finally, prepare your bamboo mat. Basically, you just need to completely wrap it in plastic (Saran) wrap. This helps the rice not stick to the mat during the assembly/rolling process.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uWMBETjteXlS-7O0GNi9qc4IuB1WsLwxWAB8cJftWdc6nYAUzdPmWYpy0PjcH8qgUKUtaMj9a70hW0_uILRc-wjBUrJ3NT5HyiFPdOzYEd7tJw9YSvAbxHHg324FnDT3OYAkmpR-8Dab/s1600/IMG_9976.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uWMBETjteXlS-7O0GNi9qc4IuB1WsLwxWAB8cJftWdc6nYAUzdPmWYpy0PjcH8qgUKUtaMj9a70hW0_uILRc-wjBUrJ3NT5HyiFPdOzYEd7tJw9YSvAbxHHg324FnDT3OYAkmpR-8Dab/s320/IMG_9976.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715144541151495042" /></a><br /><br />Assembly: The best part! For sushi rolls, you can either make them with the rice on the inside (considerably easier) or on the outside.<br /><br />To begin, lay out a piece of nori on your plastic-wrapped bamboo mat. Then have a bowl with the water and rice vinegar sitting nearby. Dip your fingers in the water/vinegar mixture (this helps the rice not stick to your fingers), and then pick up a small handful of rice and gently press it onto the nori. The goal is to spread out the rice so that it’s uniformly thin and that it extends clear to the edges of the nori. We left room on one third so that our rolls would seal well. If you’re making rolls with rice on the inside, be sure to leave an extra centimeter on the bottom edge of the nori uncovered, so that you can seal the roll at the end.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicddGaU-h8r3hZjougwG51KGCbusQ74z1tFvyebZN7_rOZf_JMMOtOKAxkLUujfeMfA_UxJeMBwBgePlZfMHkCGRg83ZhPgYK9O_v_0vUR_GDncR-MiptvRLRJc0BMJnm6o-iezrT913J4/s1600/IMG_9978.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicddGaU-h8r3hZjougwG51KGCbusQ74z1tFvyebZN7_rOZf_JMMOtOKAxkLUujfeMfA_UxJeMBwBgePlZfMHkCGRg83ZhPgYK9O_v_0vUR_GDncR-MiptvRLRJc0BMJnm6o-iezrT913J4/s320/IMG_9978.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715144547273292018" /></a><br /><br />We found that dipping your fingers in the water/vinegar mixture constantly made sure the rice stuck to the nori and not our fingers!<br /><br />For rolls with rice on the inside: Go ahead and layer your sliced filling ingredients along the top of the nori, on top of the rice. Try to lay out the ingredients as close together as possible.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYatpQ76wXSaaiiA-N9bV91_lNVuqYBVyTXPtj7keGkygVl26PXzE8d8NG0NhfYUAa6oOrr4WKxSCsAbDb05q1tFUUKF5zhcIEWL_YJRTGwKaT6zWXnAqHuOAufqbNTkDrb-giaGoq6Tzt/s1600/IMG_9982.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYatpQ76wXSaaiiA-N9bV91_lNVuqYBVyTXPtj7keGkygVl26PXzE8d8NG0NhfYUAa6oOrr4WKxSCsAbDb05q1tFUUKF5zhcIEWL_YJRTGwKaT6zWXnAqHuOAufqbNTkDrb-giaGoq6Tzt/s320/IMG_9982.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715144556360111602" /></a><br /><br />For rolls with rice on the outside: Carefully flip over the rice/nori sheet, and gently press down to compress the rice. Then layer the sliced filling ingredients at the top of the nori as mentioned above.<br /><br />We also made a one that didn't have any nori, just rice and fish, and it held together very well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6FMOXg8nPEW-h-pIXGPcNwfoH0iKuHY2Kl6viqn3eAgEUI06myxy7pwKFXa9T_hkRaqdAnFJ7_HoP2KnFH-yzTs8NcRYpZoKmw57Kj2wpmcrsUq15_XBoiGWT9tb2rFE3_Jh1dtljPjy/s1600/IMG_9992.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6FMOXg8nPEW-h-pIXGPcNwfoH0iKuHY2Kl6viqn3eAgEUI06myxy7pwKFXa9T_hkRaqdAnFJ7_HoP2KnFH-yzTs8NcRYpZoKmw57Kj2wpmcrsUq15_XBoiGWT9tb2rFE3_Jh1dtljPjy/s320/IMG_9992.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715147074440613218" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl5dG4bCKfeK9dOQk4kJs13_EiHlBc2fDMQmq6JShh6M-CThOlUbEyONATCa2-SQ5hfWvdm9IfFE9r1LyypfkM2ifKKvtUs_w4mdb5QXajO6ZYDNt7aDciBKr57AFWVL5f0_xsxi5Ldxm/s1600/IMG_9983.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl5dG4bCKfeK9dOQk4kJs13_EiHlBc2fDMQmq6JShh6M-CThOlUbEyONATCa2-SQ5hfWvdm9IfFE9r1LyypfkM2ifKKvtUs_w4mdb5QXajO6ZYDNt7aDciBKr57AFWVL5f0_xsxi5Ldxm/s320/IMG_9983.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715147049047641618" /></a><br /><br />The idea is to use your bamboo mat to help roll the sushi tightly, rather than just picking up the nori to roll it with your fingers. So, very carefully, lift up the mat underneath the top of the nori (where your filling is), and begin to roll it over, making sure that the initial edge gets tucked under before rolling out the entire thing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVswHGtLr5mBeXrnB8Jq4MTCxUQe6GvIGe0G5UXxOdgH_5WX3fVb9EWxXpw0xv-dY0Qp3Nelsh9uPeb6Iy8sqCr2tAI5gXIgyaY0L9md4VBPk1vtCwK762abqUnDvg0D45feLAmuDxZnSf/s1600/IMG_9985.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVswHGtLr5mBeXrnB8Jq4MTCxUQe6GvIGe0G5UXxOdgH_5WX3fVb9EWxXpw0xv-dY0Qp3Nelsh9uPeb6Iy8sqCr2tAI5gXIgyaY0L9md4VBPk1vtCwK762abqUnDvg0D45feLAmuDxZnSf/s320/IMG_9985.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715147054838869138" /></a><br /><br />We used the plastic wrap to pull the roll tight under the bamboo mat as we rolled. Again, the goal is to try and roll it as tightly and evenly as possible. If you need to back up and re-roll to make it a little tighter, go for it!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVi79NnxqUET9KzdlgUgTdB8Fim5EtE0H4x8Q_XkoWByrM17av8t5UQO5NnALUGUgDjdiH3bZw27eOzJ95yJeJ69qTnL1PyTYBmAaA0C4iIHu2KSwpmnSMNovLP61svxpw4z9S85ORboHS/s1600/IMG_9986.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVi79NnxqUET9KzdlgUgTdB8Fim5EtE0H4x8Q_XkoWByrM17av8t5UQO5NnALUGUgDjdiH3bZw27eOzJ95yJeJ69qTnL1PyTYBmAaA0C4iIHu2KSwpmnSMNovLP61svxpw4z9S85ORboHS/s320/IMG_9986.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715147065939034466" /></a><br /><br />Once you finish, I generally give the sushi a few more gentle rolls with the bamboo mat to make sure it’s nice and evenly-round. (And if you’re doing rolls with rice on the inside, just add a little water to the nori in order to seal the roll.) You can then sprinkle some sesame seeds on the outside of the roll (if rice is on the outside), and then give it another roll with the bamboo mat to seal them on.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzt-gZmIUMJKDhdwsi-VGrGr2iNGPHq66wouVInnqGvxTah4cR6cY2McWftl0JNFf_qdya0GNFlfPeuYz3tduVgR5Rx_TsUIvlCLwT_3BvVKXGzMAt_QOWgmI1PfuLyQZ1vh2N3rfTKgC/s1600/IMG_9997.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzt-gZmIUMJKDhdwsi-VGrGr2iNGPHq66wouVInnqGvxTah4cR6cY2McWftl0JNFf_qdya0GNFlfPeuYz3tduVgR5Rx_TsUIvlCLwT_3BvVKXGzMAt_QOWgmI1PfuLyQZ1vh2N3rfTKgC/s320/IMG_9997.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715148342857814626" /></a><br /><br />Then take a very sharp knife and cut the rolls into your desired thickness of bites. Since the rice often sticks to the knife it is helpful to have a wet towel nearby to wipe off the knife blade after every 1-2 cuts. It is also helpful to refrigerate the rolls for 10-15 minutes before cutting them into bites, so that the ingredients can set and the nori becomes moist and seals completely.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSX9mOG1kkiBx1aeHakszrEDs5PFufySWtW6SK_QY60c3dDTx-5HmXDwtWMXIHAIV0GveqjSNquKQEd-i202p11SZmTI8UiADGWG5-mLrZ4NRHs8EnPyoDqnZtQtpEsT3j3fh0OG4m-yr/s1600/IMG_9999.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSX9mOG1kkiBx1aeHakszrEDs5PFufySWtW6SK_QY60c3dDTx-5HmXDwtWMXIHAIV0GveqjSNquKQEd-i202p11SZmTI8UiADGWG5-mLrZ4NRHs8EnPyoDqnZtQtpEsT3j3fh0OG4m-yr/s320/IMG_9999.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715148353543480834" /></a><br /><br />Enjoy your sushi with soy sauce, wasabi and pickled ginger!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir00W97sCfB_KOi9SlLxK02RhtwzWXmRvVMgvBnMOEX-P3VpMk9e7N6tpNfxId-05AQ00jA-Vg5DmSuszDUip3KvV9LNXdlrgBUjpFvIGdNmbtCFmBQbyZXiXQJFUopasFGBFNePRFlXK_/s1600/IMG_0010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir00W97sCfB_KOi9SlLxK02RhtwzWXmRvVMgvBnMOEX-P3VpMk9e7N6tpNfxId-05AQ00jA-Vg5DmSuszDUip3KvV9LNXdlrgBUjpFvIGdNmbtCFmBQbyZXiXQJFUopasFGBFNePRFlXK_/s320/IMG_0010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715141841976211906" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVmA7kFJUUkUYoQIrf2FJ7-C-dHSbWUC0SoyLQlDPbGZFbPgw69-PnztFyXkykCZUt2BIgBQL_LfpuVBn2eIx-Qss90i9A-Sae3arWlaxUt5S_Za7cUW8XMh1e_vDVY8yjCNxtgcjoswz/s1600/IMG_0009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVmA7kFJUUkUYoQIrf2FJ7-C-dHSbWUC0SoyLQlDPbGZFbPgw69-PnztFyXkykCZUt2BIgBQL_LfpuVBn2eIx-Qss90i9A-Sae3arWlaxUt5S_Za7cUW8XMh1e_vDVY8yjCNxtgcjoswz/s320/IMG_0009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715141837797667794" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjw-cnsL2z6xbQUzbfNgaA7svjqWk-lPooWxnrzzoirAfb5t9kIqOoHZUmo_2nnNMPKtclerMUXdt8UleNdK79d60-pS7mWvQ96q2tWW4zI0cFJnXdhMN9Ol-T_7TdP35hyphenhyphenbggY5fymW2/s1600/IMG_0003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjw-cnsL2z6xbQUzbfNgaA7svjqWk-lPooWxnrzzoirAfb5t9kIqOoHZUmo_2nnNMPKtclerMUXdt8UleNdK79d60-pS7mWvQ96q2tWW4zI0cFJnXdhMN9Ol-T_7TdP35hyphenhyphenbggY5fymW2/s320/IMG_0003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715141815417775666" /></a>Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-12223343816681318422012-02-02T16:06:00.000-08:002012-11-25T13:20:36.046-08:00German Apple Oven Pancake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjds0WOK-FbJn91uvQXV6aetDpyOCxlcySYe1pSiGrmV_2h9QfA4Qyg8N-HGjjrLqBr80nls5PqmtnK-QdlQJ3dSh-1wBUI2crj1EgBGQUlCxaXwn6sGcF9dbqgk22E9ZZNcYHBpRJ0iOV_/s1600/IMG_5953.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704696927574114098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjds0WOK-FbJn91uvQXV6aetDpyOCxlcySYe1pSiGrmV_2h9QfA4Qyg8N-HGjjrLqBr80nls5PqmtnK-QdlQJ3dSh-1wBUI2crj1EgBGQUlCxaXwn6sGcF9dbqgk22E9ZZNcYHBpRJ0iOV_/s320/IMG_5953.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
This was a really tasty and fairly quick breakfast. Originally I had planned on making regular pancakes, but then I found this recipe and decided it would be tasty!<br />
<br />
My husband and I both loved it, and it was really tasty served with some smoked beef sausage and drizzled with maple syrup.<br />
<br />
<span style="font-weight: bold;">German Apple Oven Pancake</span><br />
<br />
1/2 cup all-purpose flour<br />
1 tablespoon sugar<br />
1/2 teaspoon salt<br />
2/3 cup half-and-half<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
1 tablespoon unsalted butter<br />
3 medium granny smith apples, peeled, cored, quartered, and sliced 1/4-inch thick<br />
1/4 cup packed light brown sugar<br />
1/4 teaspoon ground cinnamon<br />
<br />
powdered sugar for dusting<br />
<br />
Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees F. Allow the oven to heat for at least 15 minutes before baking the pancake. In a blender or food processor, blend the eggs, sugar, half and half, vanilla and salt for about 15 seconds. Add the flour and blend until the mixture is smooth with no lumps, about 25 seconds.<br />
<br />
Melt the butter in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon and cook, stirring often, until the apples are golden brown, about 8 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLbZfBVDu-LBJWvV0vnzLe-1JZnklu200mqtc5xZ_G_DaRDVzgV3vgghhrr0M_g0KoAx2VTSdgxJ6gTJ9w2JcSLuO6hyQ8h4_LFXYyFQl5VDEuQasKyaqjyx3TeZQUxJg5T0JpWVg4kEX/s1600/IMG_5937.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704696898666700866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLbZfBVDu-LBJWvV0vnzLe-1JZnklu200mqtc5xZ_G_DaRDVzgV3vgghhrr0M_g0KoAx2VTSdgxJ6gTJ9w2JcSLuO6hyQ8h4_LFXYyFQl5VDEuQasKyaqjyx3TeZQUxJg5T0JpWVg4kEX/s320/IMG_5937.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vx0yYaEKQ_BTK9-kUu8c9lmXPzBZUIn4NXCvX0k8VWBLr1Q6GG3f0hMDBtpmItl_Ncz_UKIHKHi1MWrmjIWWCI_HCxJ7VozFM45ALLq6rbU2aaSfQKHLwp3nw7vSZRebDG-Mpr2GJRz8/s1600/IMG_5940.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704696906424767906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vx0yYaEKQ_BTK9-kUu8c9lmXPzBZUIn4NXCvX0k8VWBLr1Q6GG3f0hMDBtpmItl_Ncz_UKIHKHi1MWrmjIWWCI_HCxJ7VozFM45ALLq6rbU2aaSfQKHLwp3nw7vSZRebDG-Mpr2GJRz8/s320/IMG_5940.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Quickly pour the batter around the edge of the skillet first, then over the apples.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NMZe6PQjaXUgisve-LFKU1WsOzNDUhi3oYIoa5BcnUcEMMHchezKBxcE7y4OMp5ea54ORNUZZlRg-bp1b9pqkO7Lk5o9mnNXih-hWKWnHBy48yhlPEJszdugLF36eC47usgtytzAkVQA/s1600/IMG_5941.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704696915713020738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NMZe6PQjaXUgisve-LFKU1WsOzNDUhi3oYIoa5BcnUcEMMHchezKBxcE7y4OMp5ea54ORNUZZlRg-bp1b9pqkO7Lk5o9mnNXih-hWKWnHBy48yhlPEJszdugLF36eC47usgtytzAkVQA/s320/IMG_5941.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees F. Bake until the pancake is brown and has risen about the edges of the skillet, about 16 to 17 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTp2GN7-LR8R-LzVS0PCoBIJPz4rsD4ixpDRBsQUHjofol8_z9uGHJi7JPurv_uj9Nxz9o4jEg8evrW7T-23eUigDUdSoG7j3_0fAwk-a3rCBp3fiblgKlIre7yMIw9CGgjs0FSlLnTQFG/s1600/IMG_5949.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704696918123940946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTp2GN7-LR8R-LzVS0PCoBIJPz4rsD4ixpDRBsQUHjofol8_z9uGHJi7JPurv_uj9Nxz9o4jEg8evrW7T-23eUigDUdSoG7j3_0fAwk-a3rCBp3fiblgKlIre7yMIw9CGgjs0FSlLnTQFG/s320/IMG_5949.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Loosen the pancake edges from the hot skillet with a heat-proof spatula and flip the pancake onto a large plate or serving platter. Dust with powdered sugar, cut into wedges, and serve immediately.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnvIZqJW825gIs12QMo_NNMDMyhp6bY420zK5TA8XbQkKwju_f-rnqMOuv6CC23EGUvZsyVAExJYI3IRgLxD8EPMIrmWXFG1Vd59j5LgbaJGrNQ51s1p6yw5sRyNy9Hu6UcBa0BaAswdw/s1600/IMG_5954.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704697657461340962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnvIZqJW825gIs12QMo_NNMDMyhp6bY420zK5TA8XbQkKwju_f-rnqMOuv6CC23EGUvZsyVAExJYI3IRgLxD8EPMIrmWXFG1Vd59j5LgbaJGrNQ51s1p6yw5sRyNy9Hu6UcBa0BaAswdw/s320/IMG_5954.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Recipe from the cookbook <span style="font-style: italic;"><a href="http://www.amazon.com/Best-Recipe-Cooks-Illustrated-Magazine/dp/0936184744/ref=sr_1_2?s=books&ie=UTF8&qid=1328228496&sr=1-2">The New Best Recipe</a></span>.Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com21tag:blogger.com,1999:blog-9203747322792963679.post-19194490975634936062012-02-02T15:11:00.000-08:002012-09-21T13:13:12.960-07:0020 Minute Mini Cinnamon Rolls with Maple Glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVEZ2i4E1fjbGARhTQWnaJDZm5STgM4QWFi1IQoKKGNpLcKuTjTM_D2EFZyBSFBRECz9x65vObgnZN6gDKwlkhr0oQO1bYJZ_uU7_2vEPhhWNf0pHaej576DyBnrGqmXKbXRKgDR3o1B7/s1600/IMG_4824.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVEZ2i4E1fjbGARhTQWnaJDZm5STgM4QWFi1IQoKKGNpLcKuTjTM_D2EFZyBSFBRECz9x65vObgnZN6gDKwlkhr0oQO1bYJZ_uU7_2vEPhhWNf0pHaej576DyBnrGqmXKbXRKgDR3o1B7/s320/IMG_4824.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704692841559549506" /></a><br /><br />As most of you know, I LOVE <a href="http://pinterest.com/">Pinterest.</a> I could spend all day pinning and looking at all the pretty pictures and feeling inspired! This is another cinnamon roll recipe that I found there, but since the last one was quite time consuming, this one is super quick. It's another fun way to use up a tube of crescent roll dough!<br /><br /><span style="font-weight:bold;">Mini Cinnamon Rolls with Maple Icing</span><br /><br />Makes 16 mini cinnamon rolls<br /><br />Ingredients:<br /><br />1-8oz tube crescent roll dough<br /><br />2 Tablespoons butter<br /><br />cinnamon<br /><br />brown sugar<br /><br />sugar<br /><br />For the maple icing:<br /><br />1 teaspoon maple syrup<br /><br />1 Tablespoon skim milk<br /><br />3/4 cup powdered sugar<br /><br />Directions:<br /><br />Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvHcDAT0b-7FxqZ7fasZ8eCjTgfdtReaHk92bBvbxndtpPybWoYzdCdpeTX-8a0BDAFKg3Zti7xrehWqySoXWF8VLiUFJh_IjmiUF-oSEUvQPmpCJ1LzIUQxsQ7CqWz25AowNWs5tJegn/s1600/IMG_4798.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvHcDAT0b-7FxqZ7fasZ8eCjTgfdtReaHk92bBvbxndtpPybWoYzdCdpeTX-8a0BDAFKg3Zti7xrehWqySoXWF8VLiUFJh_IjmiUF-oSEUvQPmpCJ1LzIUQxsQ7CqWz25AowNWs5tJegn/s320/IMG_4798.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704682574683625666" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvr-5DVuM4hv_WmOfN3wXrAhjiEThfFYRsVn0zBizXyIyXLeOVIS4od-0s9yYzfHkR_v1LsxFq9MjNc8EUdFsORI-7C0tkRodMhhefbeG8Ysu27dmkMjhcfCFvLXWl2hLkMFP7McihAJ2a/s1600/IMG_4799.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvr-5DVuM4hv_WmOfN3wXrAhjiEThfFYRsVn0zBizXyIyXLeOVIS4od-0s9yYzfHkR_v1LsxFq9MjNc8EUdFsORI-7C0tkRodMhhefbeG8Ysu27dmkMjhcfCFvLXWl2hLkMFP7McihAJ2a/s320/IMG_4799.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704682579878705826" /></a><br /><br />Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0cWrpP0cHDdmws48lDzXVYf8VIT_jbn5xF8Nm0n7AsANaDmwdObkiS8U9NoIoacRIoiGaGJHsmvp5vLhzUcbpKxl2egXy337Yxyp4jCYQeRTg58OSDwB25-efiaqS43ZdFPfBsPcno0o/s1600/IMG_4800.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0cWrpP0cHDdmws48lDzXVYf8VIT_jbn5xF8Nm0n7AsANaDmwdObkiS8U9NoIoacRIoiGaGJHsmvp5vLhzUcbpKxl2egXy337Yxyp4jCYQeRTg58OSDwB25-efiaqS43ZdFPfBsPcno0o/s320/IMG_4800.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704682587355678338" /></a><br /><br />Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBZx7RxbKJjdpI8-vZQ1feDc6ymuWUEU3q3NsdB8OjdXriiZYsYT2QCFzMbXo3QiQftzryZsAlYYow0rYvtQBe4UImEpt0pi1e7uMNcb48tpmK2D59hSgDA27AIpJTqR7SQe9sx3QE25i/s1600/IMG_4803.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBZx7RxbKJjdpI8-vZQ1feDc6ymuWUEU3q3NsdB8OjdXriiZYsYT2QCFzMbXo3QiQftzryZsAlYYow0rYvtQBe4UImEpt0pi1e7uMNcb48tpmK2D59hSgDA27AIpJTqR7SQe9sx3QE25i/s320/IMG_4803.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704682600934354242" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcmqsXyzAIvRA6WqO6LRZtdE_iPfv31GV5JbUNJmThlBqTlVi7Fum7rmpgH3Yp5Rretc4JOkGKTfsnbtwrNMReuPlKb59IkzGqw4KWzZwuf0ZsVknVAqOkwnqDvNk22XeluHowAX8dI2i/s1600/IMG_4801.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcmqsXyzAIvRA6WqO6LRZtdE_iPfv31GV5JbUNJmThlBqTlVi7Fum7rmpgH3Yp5Rretc4JOkGKTfsnbtwrNMReuPlKb59IkzGqw4KWzZwuf0ZsVknVAqOkwnqDvNk22XeluHowAX8dI2i/s320/IMG_4801.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704685346845068546" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz7CRc66x72wZhUQEsQfkjrBBNyArYBr6sAe0DZz_VDvQLN6Oz3XfKxVe3rZtXbetEuqySxRw1l2HHEPsxgK2QfgJG9oTgIrDJxh2gx8BMGJmwq8e-c7wbmhLBdJl730RuakM79ozu952/s1600/IMG_4806.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz7CRc66x72wZhUQEsQfkjrBBNyArYBr6sAe0DZz_VDvQLN6Oz3XfKxVe3rZtXbetEuqySxRw1l2HHEPsxgK2QfgJG9oTgIrDJxh2gx8BMGJmwq8e-c7wbmhLBdJl730RuakM79ozu952/s320/IMG_4806.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704685355753694690" /></a><br /><br />Roll into a log and cut into 8 pieces using dental floss. It makes it super easy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFR1c6Q9KCq5keJ6fJdXNqG_FbClLi9BAuerc5rmmHZct3rAEDj9A6zZEh99mdYfAR75ZHJ-7h-9zD8_Q2ie3nJr7nRKbeWqGUkb3uhh8yGoWY56tCbkjguv0DzdjZpjYOylkaa7qo8Sp/s1600/IMG_4808.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFR1c6Q9KCq5keJ6fJdXNqG_FbClLi9BAuerc5rmmHZct3rAEDj9A6zZEh99mdYfAR75ZHJ-7h-9zD8_Q2ie3nJr7nRKbeWqGUkb3uhh8yGoWY56tCbkjguv0DzdjZpjYOylkaa7qo8Sp/s320/IMG_4808.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704685370412208946" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnKeHDS9ljnYfGLGtIOJHHDDH8mjaawptvRnVMLt6fH1YtXvsMumeFBOqYi-PFDTZosSH3mhUoIzwAzftqmRnVBxgJAcV9Wfh6PvKzpvF2_qbl0oe1lf9KXnZNOAQ-DoWJ1hUvZhhbwaL/s1600/IMG_4809.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnKeHDS9ljnYfGLGtIOJHHDDH8mjaawptvRnVMLt6fH1YtXvsMumeFBOqYi-PFDTZosSH3mhUoIzwAzftqmRnVBxgJAcV9Wfh6PvKzpvF2_qbl0oe1lf9KXnZNOAQ-DoWJ1hUvZhhbwaL/s320/IMG_4809.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704685376694085474" /></a><br /><br />Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_mzTYfN3n2AMmOBHSSIiOSU6ypCZtMjg3Nvlwsv-3NVc2wI5YMvFG5dwNr5zlm8cj3k2W9tHZTnv2TFT2H098rLCkz_ybCsqu04SNnxeKPL5-XqgCfMewuE9vGmkDtifVSdHNbYXn-CO/s1600/IMG_4810.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_mzTYfN3n2AMmOBHSSIiOSU6ypCZtMjg3Nvlwsv-3NVc2wI5YMvFG5dwNr5zlm8cj3k2W9tHZTnv2TFT2H098rLCkz_ybCsqu04SNnxeKPL5-XqgCfMewuE9vGmkDtifVSdHNbYXn-CO/s320/IMG_4810.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5704685386694216658" /></a><br /><br />Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. (I did this in the bowl with the extra butter leftover from when I brushed it on the dough. This made the icing more of a glaze than an icing, which I really preferred.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQudrDIZ14cLLwbLFDAqpNASo1AieX0_16z3sPU1Q0iqC8y1D45g9FdUtE1ZSPiAOPTpynEJP7VGCtTp6KpcMEVyS5vYwWMrT0LIO7fd-ZXoCljeEfexwJxX8-Q6X-YmMEKiPjjDpdCE-G/s1600/IMG_5332.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQudrDIZ14cLLwbLFDAqpNASo1AieX0_16z3sPU1Q0iqC8y1D45g9FdUtE1ZSPiAOPTpynEJP7VGCtTp6KpcMEVyS5vYwWMrT0LIO7fd-ZXoCljeEfexwJxX8-Q6X-YmMEKiPjjDpdCE-G/s320/IMG_5332.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704686984892620034" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aaE33BY760S7B_Dn873buJZPztbvBYDafPpgUd8V3x_pq_jSlefXbactnGdagfR3zyMd1KUgIeZdmOTs9G2it-yi-D_GjzleWb5mjNsgtBVLr04fqOYL70bmqMAw5KGRK7jQrvxO_oht/s1600/IMG_4814.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aaE33BY760S7B_Dn873buJZPztbvBYDafPpgUd8V3x_pq_jSlefXbactnGdagfR3zyMd1KUgIeZdmOTs9G2it-yi-D_GjzleWb5mjNsgtBVLr04fqOYL70bmqMAw5KGRK7jQrvxO_oht/s320/IMG_4814.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704687007891443138" /></a><br /><br />Drizzle over warm cinnamon rolls.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5zcYr9Be88OeJpu9puC64CLDdUpMLke7PfPb1q_jT6zDz0rR3pqOnkSiSZQGFKSEu_bPvzYzc_9TD6oH10aYRJunwrIMtjgJihJvrSw9kWQr6jKvL157T43RIhG0LmJj9krnmF9EplcG/s1600/IMG_4816.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5zcYr9Be88OeJpu9puC64CLDdUpMLke7PfPb1q_jT6zDz0rR3pqOnkSiSZQGFKSEu_bPvzYzc_9TD6oH10aYRJunwrIMtjgJihJvrSw9kWQr6jKvL157T43RIhG0LmJj9krnmF9EplcG/s320/IMG_4816.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704686993870134482" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDxDTjQ-qnujfydHR9IBYJFHKiKrJsEpunILbp5jhjvkc_62LtiPjVb-Zd25ZUnBo_dRr1RmUn7NDo_ZDa2fUW9eFm62cELdTYBYo85uiqJ0X24H1_L1bY96OgU4oLXvVTJ_tcy7rhJVB/s1600/IMG_4817.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDxDTjQ-qnujfydHR9IBYJFHKiKrJsEpunILbp5jhjvkc_62LtiPjVb-Zd25ZUnBo_dRr1RmUn7NDo_ZDa2fUW9eFm62cELdTYBYo85uiqJ0X24H1_L1bY96OgU4oLXvVTJ_tcy7rhJVB/s320/IMG_4817.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704686996126595218" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfRDT_9cPPHc13_wd6B5lxhU_Kev9QoqWv0p-C5JnxD5BrD1KM0PJ3xR_UWVguhl4pTDWxdIgXSM5JcLldUGNOJIIet5znHpYM41IrNjPmTFsmYW6K82dSoc-p4wZJApCP41BNaMv9HbH/s1600/IMG_4822.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfRDT_9cPPHc13_wd6B5lxhU_Kev9QoqWv0p-C5JnxD5BrD1KM0PJ3xR_UWVguhl4pTDWxdIgXSM5JcLldUGNOJIIet5znHpYM41IrNjPmTFsmYW6K82dSoc-p4wZJApCP41BNaMv9HbH/s320/IMG_4822.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704687020952507474" /></a><br /><br />Now try not to eat them all at once!<br /><br />Recipe adapted from <a href="http://iowagirleats.com/2011/11/23/8-minute-mini-cinnamon-rolls/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+IowaGirlEats+%28Iowa+Girl+Eats%29">here</a>.
<br />
<br />
<br />
<br />
<script type="text/javascript"><!--
google_ad_client = "ca-pub-0570353763375824";
/* First Ad */
google_ad_slot = "1035378443";
google_ad_width = 300;
google_ad_height = 250;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script>Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-68047918016749653562012-02-02T14:35:00.001-08:002012-02-02T15:11:10.354-08:00Orange Marmalade Cinnamon Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwL9MaRgmaxbV7D1Xt49H6vQ6VfOo6RfsoSX0fcrG_E2K2wQ7hP01wPe2GDDGMQ2eXAByrhFOjpxDOGJLBO1tPgljKH4eLrQ5paqmuMEwb-msOoc7dUf9izP6YvjPJak875ms9RWpoeqP/s1600/IMG_3979.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwL9MaRgmaxbV7D1Xt49H6vQ6VfOo6RfsoSX0fcrG_E2K2wQ7hP01wPe2GDDGMQ2eXAByrhFOjpxDOGJLBO1tPgljKH4eLrQ5paqmuMEwb-msOoc7dUf9izP6YvjPJak875ms9RWpoeqP/s320/IMG_3979.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704673933557529474" /></a><br /><br />This recipe is from The Pioneer Woman's website, and so instead of copying and pasting it here I will just link to her page and post my pictures. I can't make my blog prettier than hers, lol. Ree is amazing and if you haven't checked out her blogs, recipes, cookbooks or TV show, you should!<br /><a href="http://thepioneerwoman.com/cooking/2009/04/orange-marmalade-rolls/"><br />Orange Marmalade Rolls</a><br /><br />The one thing I did differently is I used a mixture of white and brown sugars mixed with cinnamon. I still really wanted cinnamon!<br /><br />I spread some marmalade my mom made on the dough.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvA8vLZIllBVeem5Ls1BeuN5epcCV4YB7DvdgIXLqohLzma7_RtNtYGCcAJdoZ_Dg5PHEbdChr5mGbOvF4aMOpwXSV8oOqjmd2-fV3FW6ot44VZd_-lHs9-zDEvPH97wUSbkoMb9gurx-/s1600/IMG_3963.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvA8vLZIllBVeem5Ls1BeuN5epcCV4YB7DvdgIXLqohLzma7_RtNtYGCcAJdoZ_Dg5PHEbdChr5mGbOvF4aMOpwXSV8oOqjmd2-fV3FW6ot44VZd_-lHs9-zDEvPH97wUSbkoMb9gurx-/s320/IMG_3963.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5704672404184400898" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-sZatvoRt9cNp_aQkDA5NDYZ3LtjMI3-8z-t_uZIMz153zNJoOd40cnXuqONwA1nnETKj39FGtBA9ov7rmE6wcGHbHVeE2j14V2M3Ff7vdaKvmOxEG1Qs5VB0xpnWL6ZLAtQ3EUm_3RA/s1600/IMG_3965.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-sZatvoRt9cNp_aQkDA5NDYZ3LtjMI3-8z-t_uZIMz153zNJoOd40cnXuqONwA1nnETKj39FGtBA9ov7rmE6wcGHbHVeE2j14V2M3Ff7vdaKvmOxEG1Qs5VB0xpnWL6ZLAtQ3EUm_3RA/s320/IMG_3965.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5704672406705961730" /></a><br /><br />Sprinkled the sugars and cinnamon on...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZXfPPHfIm8r2SacHNqUwaPCt6enDjzGYjLbGNs8p_D2T9xvdqKzqRUz_cucFOLi7Qaxr-vPZNn9bYW7zuCIhHA_l9Yka250foBUso3PyUSNxeEbuSlx0cHe0cdfoNsyjRoVTRxk7uOcK/s1600/IMG_3967.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZXfPPHfIm8r2SacHNqUwaPCt6enDjzGYjLbGNs8p_D2T9xvdqKzqRUz_cucFOLi7Qaxr-vPZNn9bYW7zuCIhHA_l9Yka250foBUso3PyUSNxeEbuSlx0cHe0cdfoNsyjRoVTRxk7uOcK/s320/IMG_3967.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5704672414934453410" /></a><br /><br />Rolled it up and sliced the rolls off the log with dental floss. It's so quick and easy for cutting dough and it doesn't smash the dough like a knife can if it isn't sharp enough. Here they are in the pan. I put them in the fridge overnight and the next morning I let them rise of the stove for about half an hour while the oven preheated and I took care of the little one.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uZczhzrpfAdSaiKXXxXpSWbCMsSXFvdTx8zz-PN1ESVz_BoYKqGWqobxnTA3zjrqBiwxoG56IhuXty-JURtjzpb6i9tzjzrdG65SVhYxEFI7IMddPf-5KCT5f8-7gQmsOiIKuqHY9wsf/s1600/IMG_3968.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uZczhzrpfAdSaiKXXxXpSWbCMsSXFvdTx8zz-PN1ESVz_BoYKqGWqobxnTA3zjrqBiwxoG56IhuXty-JURtjzpb6i9tzjzrdG65SVhYxEFI7IMddPf-5KCT5f8-7gQmsOiIKuqHY9wsf/s320/IMG_3968.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704672427412548914" /></a><br /><br />Then here they are right before I put them in the oven!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TUSKBTuulf3NOBewFBmfa2OT5MPis1UVKyPZw846wJWzlzWS5pU9m18pbU269QKvSsHrWZoFc7pM45L9G82xfTfQo0Dlz35OM2lwbBQuCcnTxai8uMZnsYPPnkTQgQrDLMKRqpYSDgH2/s1600/IMG_3977.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TUSKBTuulf3NOBewFBmfa2OT5MPis1UVKyPZw846wJWzlzWS5pU9m18pbU269QKvSsHrWZoFc7pM45L9G82xfTfQo0Dlz35OM2lwbBQuCcnTxai8uMZnsYPPnkTQgQrDLMKRqpYSDgH2/s320/IMG_3977.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704672432572509442" /></a><br /><br />Here they are hot out of the oven!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlXOX70Q7lEcEN70Ti_5cgb1UQoNToBN7WmXp7j56jmylCe_C4thK5USMdV4ExJSOWZxEiaUvzyiPZBFWibd-HiRwo5V9JwQO7CYnH6Y7ulyQq1un_LTnWjqhfN3Ejj6reTFReUip6mcl/s1600/IMG_3978.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlXOX70Q7lEcEN70Ti_5cgb1UQoNToBN7WmXp7j56jmylCe_C4thK5USMdV4ExJSOWZxEiaUvzyiPZBFWibd-HiRwo5V9JwQO7CYnH6Y7ulyQq1un_LTnWjqhfN3Ejj6reTFReUip6mcl/s320/IMG_3978.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5704673929344595282" /></a><br /><br />And finally, with the lovely icing soaking into all the cracks! (I got too excited and didn't whisk the icing enough so there were a couple lumps in it. It was still super yummy!!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwL9MaRgmaxbV7D1Xt49H6vQ6VfOo6RfsoSX0fcrG_E2K2wQ7hP01wPe2GDDGMQ2eXAByrhFOjpxDOGJLBO1tPgljKH4eLrQ5paqmuMEwb-msOoc7dUf9izP6YvjPJak875ms9RWpoeqP/s1600/IMG_3979.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwL9MaRgmaxbV7D1Xt49H6vQ6VfOo6RfsoSX0fcrG_E2K2wQ7hP01wPe2GDDGMQ2eXAByrhFOjpxDOGJLBO1tPgljKH4eLrQ5paqmuMEwb-msOoc7dUf9izP6YvjPJak875ms9RWpoeqP/s320/IMG_3979.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704673933557529474" /></a><br /><br />Soooo good!!Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com1tag:blogger.com,1999:blog-9203747322792963679.post-82792793682062610492012-02-02T14:12:00.001-08:002012-02-02T14:32:41.392-08:00Beef Stroganoff<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHQMh4UPPpZRzGA6cPRs9doYZw3SNHVUCISfQ6rj2uA9aZbeIhKLgs7XG5326UxTUJGOfWO6wygZrV-0gyC7hJZq3MVLSIUIJld_qUcv3aV4PPV8AGGtQ8dAFOa-HxXoE0SbwmQnGs1EB/s1600/IMG_3348.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHQMh4UPPpZRzGA6cPRs9doYZw3SNHVUCISfQ6rj2uA9aZbeIhKLgs7XG5326UxTUJGOfWO6wygZrV-0gyC7hJZq3MVLSIUIJld_qUcv3aV4PPV8AGGtQ8dAFOa-HxXoE0SbwmQnGs1EB/s320/IMG_3348.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5704668113262541186" /></a><br /><br />This is a really tasty beef stroganoff recipe. It originally called for white wine, but we used red and I think it was very yummy! The meat was nice and tender. I am not a fan of tough bits of meat that you have to chew, and chew and CHEW but the marinating step eliminates that!<br /><br />Beef Stroganoff<br />(recipe adapted from Cooks Illustrated)<br /><br />1 1/4 lbs sirloin steaks, or tips ( trimmed of excess fat and cut lengthwise with grain into 4 equal pieces)<br />2 teaspoons soy sauce<br />1 lb white mushrooms, quartered<br />2 teaspoons hot water<br />1 tablespoon dry mustard<br />1 teaspoon sugar<br />fresh ground black pepper<br />1 tablespoon vegetable oil<br />1 medium onions, finely chopped<br />table salt<br />2 teaspoons tomato paste<br />4 teaspoons unbleached all-purpose flour<br />1/3 cup plus 1 tbsp. red wine<br />1 1/2 cups beef broth<br />1/2 cup sour cream<br />1 tablespoon chopped fresh parsley leaves (optional, for garnish)<br /><br />Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.(I put my meat in the soy sauce and then we went to the store. It was nice and tender by the time we got home!)<br /><br />While meat marinates, combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl until smooth paste forms; set aside.<br /><br />Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6-9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5-z_gRKuM1kgW6RNIFADfCPBX3253IwKEhTh8SdFhGfH41U2Gmq_Al9sevZvzJ5ET7p_nNPoaH8yPEVAykhg32okplNr8T_DR6E-MoMBeXNpxkueqsYiU_eXOzKVRaZ__65MraVi6RPl/s1600/IMG_3337.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5-z_gRKuM1kgW6RNIFADfCPBX3253IwKEhTh8SdFhGfH41U2Gmq_Al9sevZvzJ5ET7p_nNPoaH8yPEVAykhg32okplNr8T_DR6E-MoMBeXNpxkueqsYiU_eXOzKVRaZ__65MraVi6RPl/s320/IMG_3337.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704668073149529250" /></a><br /><br />The original recipe calls for microwaving the mushrooms before adding them, but I thought that was strange. So I sauteed them in the pan with the onions. Add mushrooms, onion, and 1/2 tsp salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6-8 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_u9XgXWCI3P9XhRYuit5zFhWxD-pDqW60YFNHgI6_AiqOMUtkaCA-myE5TMHzP86BoHub8hGKEaV_RC8WoYBwDYRIGqYwoYXxm2EQS7Yaxf99KHyaBzMIVV_2I1uNADaTg-J9HdYVY1u5/s1600/IMG_3340.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_u9XgXWCI3P9XhRYuit5zFhWxD-pDqW60YFNHgI6_AiqOMUtkaCA-myE5TMHzP86BoHub8hGKEaV_RC8WoYBwDYRIGqYwoYXxm2EQS7Yaxf99KHyaBzMIVV_2I1uNADaTg-J9HdYVY1u5/s320/IMG_3340.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704668076310147010" /></a><br /><br />Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4-6 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJV6nUZuMrjErAipr7fBJHRmlBeJ8UFGnMwMRTRU8sqNZvbmw5uoLewh_ig9PHuGemUpBuO7aoOLHWDMw0q45f1f8vCr1jQb9dSt17jJqv1WKNyIf8PlY92-j9AM7GmMlAz9-eh7yT6DO_/s1600/IMG_3342.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJV6nUZuMrjErAipr7fBJHRmlBeJ8UFGnMwMRTRU8sqNZvbmw5uoLewh_ig9PHuGemUpBuO7aoOLHWDMw0q45f1f8vCr1jQb9dSt17jJqv1WKNyIf8PlY92-j9AM7GmMlAz9-eh7yT6DO_/s320/IMG_3342.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704668091043233586" /></a><br /><br />While sauce is reducing, cut steak pieces across grain into 1/4" thick slices (my meat was already in pieces.) Stir in meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoons wine; season to taste with salt and pepper. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvbh1nnQIlp0UoXIEclviUaeHvJTk1Ijw_9Cdp-XQC33FOIE-Ga4fDRJc06y_oew7Tj2kesoWCV2dsa-R8aYVJrwWa7mdK0twF_Hp9yLpFRgya1l_6dzS-c3zBTXce0sGqeBwpC15GZm1/s1600/IMG_3344.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvbh1nnQIlp0UoXIEclviUaeHvJTk1Ijw_9Cdp-XQC33FOIE-Ga4fDRJc06y_oew7Tj2kesoWCV2dsa-R8aYVJrwWa7mdK0twF_Hp9yLpFRgya1l_6dzS-c3zBTXce0sGqeBwpC15GZm1/s320/IMG_3344.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704668103548124578" /></a><br /><br />Sprinkle with parsley to garnish. Serve over hot egg noodles.<br /><br />We also had a tasty green salad with our dinner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwF8xr6b7392tXsbZlygcpJktda_7QOjPRSdM51ztesYdiUykRPHDx_cEgfBAFPPicQBJamwhsrup0V_bnCStLh41HF5QuXLVG2Uwd_5jmuCqEUs-YdqM5xDTSuCGOLxfk7brlEstMUU1/s1600/IMG_3345.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwF8xr6b7392tXsbZlygcpJktda_7QOjPRSdM51ztesYdiUykRPHDx_cEgfBAFPPicQBJamwhsrup0V_bnCStLh41HF5QuXLVG2Uwd_5jmuCqEUs-YdqM5xDTSuCGOLxfk7brlEstMUU1/s320/IMG_3345.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704669745708204834" /></a><br /><br />Enjoy!Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com1tag:blogger.com,1999:blog-9203747322792963679.post-21704194134352580022012-01-03T19:05:00.000-08:002012-01-03T19:18:33.245-08:00Succulent Pot Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovkoBJeYkYyW0PNGuygGpPe-3PvR421YLzT6WgANd-8OGr54sq264o3L0Gzn4MnDT3gqKTMghZTuMl7KYE-a4tNDSnX_Cp7zE8egI0zXup9od7L-CF-K1BnUDU_DywF8UQSlyjCmGzrzc/s1600/IMG_0882.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovkoBJeYkYyW0PNGuygGpPe-3PvR421YLzT6WgANd-8OGr54sq264o3L0Gzn4MnDT3gqKTMghZTuMl7KYE-a4tNDSnX_Cp7zE8egI0zXup9od7L-CF-K1BnUDU_DywF8UQSlyjCmGzrzc/s320/IMG_0882.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693609822943480162" /></a><br /><br /><br />This is another recipe that I got from my mom. It's one of my husband's favorite things that I make, and anyone who likes meat and potatoes should LOVE it!<br /><br />I usually use a chuck roast of beef and trim the excess fat off of it. Then I brown it in a little olive oil in a separate pan and then place the meat and juices in the crock pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1Di400bLmofo-0mfiaw6XHftYc5jl1WqPOSYhHLlrd2mfZ3XpBom1RZ7qEELrwr9A3j4QF1qpD3Zf-RhByoi8K9E9tBXlhYQ4V3Xl1wSqXEpmpjqdLvOh-VQAHvYeDMBcXoI5IBUV7fW/s1600/IMG_0848.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1Di400bLmofo-0mfiaw6XHftYc5jl1WqPOSYhHLlrd2mfZ3XpBom1RZ7qEELrwr9A3j4QF1qpD3Zf-RhByoi8K9E9tBXlhYQ4V3Xl1wSqXEpmpjqdLvOh-VQAHvYeDMBcXoI5IBUV7fW/s320/IMG_0848.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693609798520201282" /></a><br /><br />Deglaze the pan if there are browned bits in it. I cut up a couple peeled carrots in chunks and also a stalk or two of celery. I add anywhere from half to a full onion depending on the size of the onion. I add 1 can of diced tomatoes, 1 can of beef broth and 1 can or bottle of beer. This is one I had left in our pantry. People bring beer to our house and we don't drink much of it so I just save it for things like chili and pot roast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_bWLHZKgPEf5S3RbMkx6y6pnGfOpRUG_QYaqda8Gn-I-6hGjB8w68g6CSxruBKZZTALxl0vaUJhZDeVtEDNHb4lcY_wEuLZXuIWEz6c-kp71QJacW3ahFT3YSVPzhX0QWXM0A6nJk56e/s1600/IMG_0851.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_bWLHZKgPEf5S3RbMkx6y6pnGfOpRUG_QYaqda8Gn-I-6hGjB8w68g6CSxruBKZZTALxl0vaUJhZDeVtEDNHb4lcY_wEuLZXuIWEz6c-kp71QJacW3ahFT3YSVPzhX0QWXM0A6nJk56e/s320/IMG_0851.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693609814768084754" /></a><br /><br />I also generally put in some salt, fresh ground pepper and any other spices I'm feeling like at the moment, maybe some crushed red pepper flakes, dried parsley or basil. You can do whatever makes you happy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFI7YsQmUY952eO4MT2-xqZ9nJGgKGYnJ_LPGgnSzc0GaFLQOX514E4cAcpxLuDLJt-T51AdarZU3iDAztwe8bxHJTlKaLXJZZIKW9tXCsCg4U46DaJkAN9fi3YpYRdWObEJO-TbLFawn/s1600/IMG_0849.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFI7YsQmUY952eO4MT2-xqZ9nJGgKGYnJ_LPGgnSzc0GaFLQOX514E4cAcpxLuDLJt-T51AdarZU3iDAztwe8bxHJTlKaLXJZZIKW9tXCsCg4U46DaJkAN9fi3YpYRdWObEJO-TbLFawn/s320/IMG_0849.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693609805889193618" /></a><br /><br />I cook it for 6-8 hours on high until the meat is super tender and falling apart. You can cook it for less time if you don't want it that soft.<br /><br />When it is done I move the meat and veggies to a plate. I stir some cornstarch into some cold water and thicken the gravy in the crock pot. You don't have to use all of the liquid, I usually end up with too much gravy, so you can take some out before you thicken it. Let that sit for a few minutes and mash up some potatoes! I always serve the veggies and meat over yummy mashed potatoes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMVTJF0ewf8MAL-a3wkHIeKHvow7TULAMBuamamOnl7vb0GHWgTgXHJe-Gd1lgoS8nIZ1cxG2BZz1vGZ8cZ7Q0FPyFRoLh-BRfENtDbWjwjstc1rHAuAR9oE0Sn4mqzhQdRavrRQMKPe-/s1600/IMG_0883.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMVTJF0ewf8MAL-a3wkHIeKHvow7TULAMBuamamOnl7vb0GHWgTgXHJe-Gd1lgoS8nIZ1cxG2BZz1vGZ8cZ7Q0FPyFRoLh-BRfENtDbWjwjstc1rHAuAR9oE0Sn4mqzhQdRavrRQMKPe-/s320/IMG_0883.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693609835779797506" /></a>Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-54517855754519225872011-12-12T19:57:00.000-08:002014-03-28T10:44:48.061-07:00Cheesy Chicken Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpdkCCnDj425HmYbQoOeO-dZFcoAkAVFE_KTSM3tYRWdwz01XnjFIcTDj4_GHPin7Q6WaA31RuqoLJJnuaP3M4mR5IDXWx0UQH1APY8h3DZ39LhL0EWv5TIP5Sd1CTiRAtc2I_WrtSoqd/s1600/IMG_0006.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpdkCCnDj425HmYbQoOeO-dZFcoAkAVFE_KTSM3tYRWdwz01XnjFIcTDj4_GHPin7Q6WaA31RuqoLJJnuaP3M4mR5IDXWx0UQH1APY8h3DZ39LhL0EWv5TIP5Sd1CTiRAtc2I_WrtSoqd/s320/IMG_0006.jpg" id="BLOGGER_PHOTO_ID_5685458773574881586" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
My husband LOVES these enchiladas. He could probably eat the whole pan by himself! I am proud of myself because I read quite a few different recipes and picked and chose what things I liked about them to make these my own. I have made them quite a few times over the last few years for family and friends and they are always well received! It is easy to make more filling if you need to feed a lot of people. This is a Sara original... get excited! <br />
<br />
<br />
<span style="font-weight: bold;">You will need:</span><br />
<br />
1 large (or 2 small) chicken breasts (or leftover pre-cooked chicken)<br />
<br />
1 small can green chiles<br />
<br />
1 small can sliced olives, drained<br />
<br />
1/2 medium onion<br />
<br />
4 oz (one half cube) cream cheese or lower fat version, softened<br />
<br />
salsa (no exact measurement for this, maybe about 1 cup)<br />
<br />
cumin, chili powder, cayenne pepper to taste (maybe 1/2 tsp of each, less cayenne if you don't want it too spicy)<br />
<br />
LOTS of cheddar cheese! If you are using pre-shredded I would have two bags to be safe. You can also get Mexican cheese mixtures, I have used both.<br />
<br />
6-8 soft taco sized tortillas<br />
<br />
1 or 2 10 oz cans enchilada sauce, depending on how wet you want them (or homemade enchilada sauce if you are feeling adventurous)<br />
<br />
<span style="font-weight: bold;"><br />Directions:</span><br />
<br />
I cook the chicken first. If I'm planning ahead, I cut up the chicken breasts into a couple pieces so they cook faster, and toss them in my crock pot with a little broth and some cumin, chili powder, salt and pepper. This adds some nice extra flavor! Cook on high for about three hours, or until the chicken shreds easily. You could also use leftover grilled chicken. (If you go this route, add the chicken and juices to the pan AFTER the onion is cooked.)<br />
<br />
Otherwise, I cut up the raw chicken into fairly small pieces and saute it in a pan with a little oil until cooked through. <br />
<br />
Add in the onion and cook until it is translucent. Add in the chiles, and olives, and some salsa, probably about a cup. I eyeball it at this point until it is the consistency I want. Add in the cream cheese and stir it until it melts. Add more salsa if needed. Add the spices and stir it all up, letting it cook together for a few minutes.<br />
<br />
Spray a 9x13 baking dish with nonstick cooking spray. Take one tortilla at a time and fill the center with some chicken mixture and sprinkle cheese over it. Roll it up and place it in the baking dish. Repeat until the dish is full! you may end with with some extra, I usually get 6 or 7 in the dish. Sometimes I have to put two in my glass bread loaf dish as well. Pour enchilada sauce over filled tortillas. Cover with cheese!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPpRhSoJbSgXmtWfQKOImCV2qfDBLgXYNCvpTtaB-Dfbe2HhvJi720hGAGHM4nwCe0jQlhFP9tDbqLOCl3uwNqUwKY4MJkz9CSGB-j2u5ZsuAnrwr8PqJNMOZk-VBPtno9DjLjcFRoXba/s1600/IMG_0003.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPpRhSoJbSgXmtWfQKOImCV2qfDBLgXYNCvpTtaB-Dfbe2HhvJi720hGAGHM4nwCe0jQlhFP9tDbqLOCl3uwNqUwKY4MJkz9CSGB-j2u5ZsuAnrwr8PqJNMOZk-VBPtno9DjLjcFRoXba/s320/IMG_0003.JPG" id="BLOGGER_PHOTO_ID_5685458758080858530" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Bake at 375 degrees for about 20 minutes (or until cheese is melted and sauce is bubbly.)<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1JHCEZGTX-K0RWokrasUFRTi68ZuzJX-mcx6WOcwKzHWpL2x4Q83ySvi5PDbPk24G2TzOFpN3PxTPRgzzNWWd079CZ7I3Wfc2b6fwvuVi5RTaR2vke5nthkKXCfX1EZOZ6ZzsPsQmJb0/s1600/IMG_0004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1JHCEZGTX-K0RWokrasUFRTi68ZuzJX-mcx6WOcwKzHWpL2x4Q83ySvi5PDbPk24G2TzOFpN3PxTPRgzzNWWd079CZ7I3Wfc2b6fwvuVi5RTaR2vke5nthkKXCfX1EZOZ6ZzsPsQmJb0/s320/IMG_0004.JPG" id="BLOGGER_PHOTO_ID_5685458762413840658" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Serve with rice, salsa, sour cream and chopped green onions if you wish!<br />
<br />
Enjoy! :DPrincess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-52695583517575222182011-12-04T15:59:00.001-08:002011-12-12T20:24:28.140-08:00Sticky Bun Breakfast Ring<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqRLBpYjjQmFsjHm3Fp3JwH7OVid8Q3NcUziUbufswXZonOJeMtLtcgagg7Oh3MrHLyMgU5JxcVSXZO6MT13Yq2KH9mDZWs2AHdztXcQtW2RQxzTf2i0YNLXPJSA9pVFoEu0AMZCyKcsl/s1600/IMG_0188.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqRLBpYjjQmFsjHm3Fp3JwH7OVid8Q3NcUziUbufswXZonOJeMtLtcgagg7Oh3MrHLyMgU5JxcVSXZO6MT13Yq2KH9mDZWs2AHdztXcQtW2RQxzTf2i0YNLXPJSA9pVFoEu0AMZCyKcsl/s320/IMG_0188.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685463749920317778" /></a><br /><br /><br />These are soooo yummy! I am a big fan of semi-homemade things for breakfast/brunch, especially since sometimes by the time we really get going I'm too hungry to actually bake from scratch and then it all goes out the window. It's nice to keep a couple tubes of crescent rolls and biscuits on hand for such occasions. While they may not be the lowest in fat, they are nice for a treat!<br /><br />For this tasty breakfast ring, this is what you will need:<br /><br />2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits<br />3 Tbsp. butter or margarine, melted<br />1/2 C. pancake syrup<br />1/3 C. packed brown sugar<br />1/2 tsp. cinnamon<br />1/4 C. chopped pecans, optional<br /><br />Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWRIcZ8f8UlpbBQtaO1D2RWOPsoCKKuOw4Jv0nvMu9CqCcNX8AifRUZDJX8U2ntu79VyT27r96Z89l2gsH8o2rrHsjFCZ9h6XtXJTsZXHQ1SNQgYvamUo853I_ALQ1UOc_UZHA70Qg7fU/s1600/IMG_0180.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWRIcZ8f8UlpbBQtaO1D2RWOPsoCKKuOw4Jv0nvMu9CqCcNX8AifRUZDJX8U2ntu79VyT27r96Z89l2gsH8o2rrHsjFCZ9h6XtXJTsZXHQ1SNQgYvamUo853I_ALQ1UOc_UZHA70Qg7fU/s320/IMG_0180.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685462647657035938" /></a><br /><br />Then sprinkle half of the brown sugar mixture on top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMzo6ZOe08QElP4a0Rw7gkpc8OhMEFFEIA5Jb-ZPkLNQKur1TQ509ka5JHykDVr8_49iMn3Ea7lFpScvIA6FmhY6AR6Z3sx2YN5wh8JZlkAkOonb0a0FXNg7RMoj7429SUmBIXyvt8iN8/s1600/IMG_0181.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMzo6ZOe08QElP4a0Rw7gkpc8OhMEFFEIA5Jb-ZPkLNQKur1TQ509ka5JHykDVr8_49iMn3Ea7lFpScvIA6FmhY6AR6Z3sx2YN5wh8JZlkAkOonb0a0FXNg7RMoj7429SUmBIXyvt8iN8/s320/IMG_0181.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685462649378098354" /></a><br /><br />Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F6NMQkoZEeBAIJ-4kHc3_yHFwFCWC51-wx2UMcTsqn3DJa-pdHloEBqiIwFX_kxwACqbyP4eVqaC2vPrisiEPwPBpLAP14M4AO8bCfA4cA5kbQEsleeItMysUdUSCut07Cwfwpsn1je6/s1600/IMG_0182.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F6NMQkoZEeBAIJ-4kHc3_yHFwFCWC51-wx2UMcTsqn3DJa-pdHloEBqiIwFX_kxwACqbyP4eVqaC2vPrisiEPwPBpLAP14M4AO8bCfA4cA5kbQEsleeItMysUdUSCut07Cwfwpsn1je6/s320/IMG_0182.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685462643336081666" /></a><br /><br /><br />Top with remaining syrup and sugar mixtures.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oMOYj63N8fNf2Ay28XVc0eGEehzwWZDwG9CZX_eWOAwBzBDehvcW9ZBOvPFhSTGvXvDVCxgLnCffIR30cIX2zIyRrn2U0SZ8Scim3bbYJvq1AMYjEcmbg3HO6DBzTPqzwScXCrR74W21/s1600/IMG_0183.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oMOYj63N8fNf2Ay28XVc0eGEehzwWZDwG9CZX_eWOAwBzBDehvcW9ZBOvPFhSTGvXvDVCxgLnCffIR30cIX2zIyRrn2U0SZ8Scim3bbYJvq1AMYjEcmbg3HO6DBzTPqzwScXCrR74W21/s320/IMG_0183.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685462664995990338" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CfGX0GCgWw5nBB_-RQ1ltiTslUivQczENgBpUEO3g6jCgwiBUIh_utSOFtCJSKQu08ezkR1NteQfuVHrGX9-pFGoFA2oozNHgG-5zI_jxa-tjZYmLwiuzVZdaTwbOQsmXd-RzNfe2opt/s1600/IMG_0184.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CfGX0GCgWw5nBB_-RQ1ltiTslUivQczENgBpUEO3g6jCgwiBUIh_utSOFtCJSKQu08ezkR1NteQfuVHrGX9-pFGoFA2oozNHgG-5zI_jxa-tjZYmLwiuzVZdaTwbOQsmXd-RzNfe2opt/s320/IMG_0184.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685462672694240594" /></a><br /><br />Bake at 375 degrees for 20-30 minutes or until golden brown. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOFg1fqJGo44HIIW94yge1Y8XtBQvyfevPZX67VQmDu3tvxMNsuS4ZWf8VN757EScEbUIlIPEjRFAboM09WfY3XL_OhQSXnR2EP_b1WEHiMgMA5d3NnmLAKvALT9TpZq05xbXq4XBPLf_/s1600/IMG_0186.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOFg1fqJGo44HIIW94yge1Y8XtBQvyfevPZX67VQmDu3tvxMNsuS4ZWf8VN757EScEbUIlIPEjRFAboM09WfY3XL_OhQSXnR2EP_b1WEHiMgMA5d3NnmLAKvALT9TpZq05xbXq4XBPLf_/s320/IMG_0186.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685463735706345906" /></a><br /><br />Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbELJAD5c-BlSK_ZFW8aglxGVdhR-5-vhwgbYFkB-CVtklWuJp_CRHMkGit6Vr7IMd6B0EFA1z08f0YFNVS5tx9WbR5O5gngivJmS7qEfZhSv0TYnInMrOPPoPCkx7usmsnMgqDHhWXcs9/s1600/IMG_0187.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbELJAD5c-BlSK_ZFW8aglxGVdhR-5-vhwgbYFkB-CVtklWuJp_CRHMkGit6Vr7IMd6B0EFA1z08f0YFNVS5tx9WbR5O5gngivJmS7qEfZhSv0TYnInMrOPPoPCkx7usmsnMgqDHhWXcs9/s320/IMG_0187.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685463740391984450" /></a><br /><br />Mmmm... so goooood!<br /><br />Original recipe <a href="http://all-things-delicious.blogspot.com/2011/03/sticky-bun-breakfast-ring.html">here</a>.Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-68825960206974518272011-12-03T19:16:00.001-08:002011-12-05T17:31:53.515-08:00Cake Batter Rice Krispies TreatsThese are yummy! To be totally honest I didn't notice a huge difference between these and regular rice krispies treats, although it has been a loooong time since I had any. But they were definitely tasty and it's fun to put sprinkles in them for whatever holiday is coming up!!<br /><br /><br /><span style="font-weight:bold;"><br />Ingredients:</span><br /><br /> 3 Tbsp. butter<br /> 1 (10 oz.) bag of mini-marshmallows<br /> 1/3 cup yellow cake mix (the dry cake mix, not prepared into a batter!)<br /> 6 cups crispy rice cereal<br /> 1 (1.75 oz.) container of sprinkles (or desired amount, it is easy to eyeball)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqbPQ0WzbrgDNZcEcXrqnQlGnM9kTg1aZYsqWifb96xp4IHY50DfRARGJujJcMGb8cHP_v1CjpVgUJ7B1rgGDX8LgqPJdNkawpYKndSrIep1JTVBsDUKkgMAZHT4GPb1_kPQaWPa0eqE6/s1600/IMG06817-20111127-1209.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqbPQ0WzbrgDNZcEcXrqnQlGnM9kTg1aZYsqWifb96xp4IHY50DfRARGJujJcMGb8cHP_v1CjpVgUJ7B1rgGDX8LgqPJdNkawpYKndSrIep1JTVBsDUKkgMAZHT4GPb1_kPQaWPa0eqE6/s320/IMG06817-20111127-1209.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682109278266140418" /></a><br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />Melt butter in a large saucepan over low heat and add marshmallows. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2VlkKUf3gIxENCB6B_7mQQXJ-poSmuHNdIL9L8lKdy6z4LcLRIibC-WyILy7-AD_E-ewSX3-BxwLvrnxhsLL5gIojFsR0pNb1A6Ud4dXnpZ-fLOiO9BpDNvOROvk_n4bJbvFa-V5JO_g/s1600/IMG06818-20111127-1215.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2VlkKUf3gIxENCB6B_7mQQXJ-poSmuHNdIL9L8lKdy6z4LcLRIibC-WyILy7-AD_E-ewSX3-BxwLvrnxhsLL5gIojFsR0pNb1A6Ud4dXnpZ-fLOiO9BpDNvOROvk_n4bJbvFa-V5JO_g/s320/IMG06818-20111127-1215.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682109279477819154" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iioevgktxydERrHemXokXa3FgGPWSzYd4uEtJTMPJhC7nplKMXDfPdA2HgvNSWwVd9tAJWVI4EWKokyPG7ffx-u4tfzhu1Qq9x7NhMjeQ3BYsihxrWbE_CQsMzZv9JgL3pB2iqAc-YTV/s1600/IMG06819-20111127-1218.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iioevgktxydERrHemXokXa3FgGPWSzYd4uEtJTMPJhC7nplKMXDfPdA2HgvNSWwVd9tAJWVI4EWKokyPG7ffx-u4tfzhu1Qq9x7NhMjeQ3BYsihxrWbE_CQsMzZv9JgL3pB2iqAc-YTV/s320/IMG06819-20111127-1218.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682109281345725986" /></a><br /><br />Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3zt88MJAnXDrqq4FW4lRv8JhnI_-xFVtLjVeqsacxxCt37i5zyAuOszLUetyxNTKq89QFQJu6oVIxq-xScznEHUr39NMIgx_Tv3_PNpiHHZU6VcSfMyo1sfX7975LBKwXSA9hYrdnwLA/s1600/IMG06820-20111127-1219.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3zt88MJAnXDrqq4FW4lRv8JhnI_-xFVtLjVeqsacxxCt37i5zyAuOszLUetyxNTKq89QFQJu6oVIxq-xScznEHUr39NMIgx_Tv3_PNpiHHZU6VcSfMyo1sfX7975LBKwXSA9hYrdnwLA/s320/IMG06820-20111127-1219.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682109299853530322" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4E7m5qbORItUpYNBJ5lsv13satp5wAVPMUhcypHk04FOyQT8iIfxJPS5Zcz5IUm8oFc9voL8XFovU_gJLwdG7wPiC6F5lSFKzaJ8FfM9towUgD-5Fdb5almemAcskRXUpkt1kMwdnekw/s1600/IMG06821-20111127-1220.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4E7m5qbORItUpYNBJ5lsv13satp5wAVPMUhcypHk04FOyQT8iIfxJPS5Zcz5IUm8oFc9voL8XFovU_gJLwdG7wPiC6F5lSFKzaJ8FfM9towUgD-5Fdb5almemAcskRXUpkt1kMwdnekw/s320/IMG06821-20111127-1220.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682109309666177266" /></a><br /><br />Stir in cereal so it is completely coated with marshmallow mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUL_Mm-nre-INscU7F6_24bHQWT1jwcSSrI3fBP4oe0Im5BXMRSvFUSMcjTYw9KQArbLkeOtER0jn3MYVwxmUG0ktczx2eBXfbBMhXPEqHqfBmTIOXkJUcPvmL6jJnXpOFp5V0PR-E2c1E/s1600/IMG07021-20111205-1749.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUL_Mm-nre-INscU7F6_24bHQWT1jwcSSrI3fBP4oe0Im5BXMRSvFUSMcjTYw9KQArbLkeOtER0jn3MYVwxmUG0ktczx2eBXfbBMhXPEqHqfBmTIOXkJUcPvmL6jJnXpOFp5V0PR-E2c1E/s320/IMG07021-20111205-1749.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682821325408041138" /></a><br /><br />Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSplged3THznIpKFb3bTQ6olxFUQGSe7_IZ_D8nDt_kWMiOChrqb-Ma4T8gAtpYXFO5XNtAN6hRAjxtP7SUGtA14Q50VXpr4clYRMsBBGzjMs2_N4PsaU89RnaIvG9n6ZItPkogTGZCIB/s1600/IMG06824-20111127-1224.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSplged3THznIpKFb3bTQ6olxFUQGSe7_IZ_D8nDt_kWMiOChrqb-Ma4T8gAtpYXFO5XNtAN6hRAjxtP7SUGtA14Q50VXpr4clYRMsBBGzjMs2_N4PsaU89RnaIvG9n6ZItPkogTGZCIB/s320/IMG06824-20111127-1224.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682109726277592498" /></a><br /><br />Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZyVOmWIeZFDCx-tyRTFII7MWlkJ_ou-NgaokE3R8LxwRd1vBE3PBAOiOiXM-LYO2U2H6Lo8Zh6VWgKqcpSZbsfbikSGHnFS87hx90KkGWRDTPSmNRiXOTQVDg-XQMMXhieh-01JkFzlc/s1600/IMG06839-20111127-1724.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZyVOmWIeZFDCx-tyRTFII7MWlkJ_ou-NgaokE3R8LxwRd1vBE3PBAOiOiXM-LYO2U2H6Lo8Zh6VWgKqcpSZbsfbikSGHnFS87hx90KkGWRDTPSmNRiXOTQVDg-XQMMXhieh-01JkFzlc/s320/IMG06839-20111127-1724.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682109718294715282" /></a><br /><br /><br /><span style="font-style:italic;">Note from the <a href="http://gimmesomeoven.com/cake-batter-rice-crispy-treats/">blog</a> I found this on:<br /><br />***Note: Many readers have asked what to do with the remaining cake mix. If you would like to use it to whip up a batch of cake mix cookies, just measure out 6 oz. of the remaining cake mix, and combine it with 1/4 cup vegetable or canola oil, and 1 egg. Stir until mixed. Then form into cookie dough balls, and bake in a 350 degree oven for 10-12 minutes.***</span>Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-91646104830156439082011-12-03T18:29:00.000-08:002013-12-08T20:02:59.778-08:00Curried Turkey<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qj4JWQ5E1LJlnwzjV499ktkGVEwKWP5geHw79vfa8KnzAmfXMy1GWkvvhaRa11bcsGhZ-N14Z5iyUylJGN4FxFiHyesI3SoWqA5KiR4tDKBxB5aKx24m0z_aJKCNpna6j5wLK9sykfJK/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qj4JWQ5E1LJlnwzjV499ktkGVEwKWP5geHw79vfa8KnzAmfXMy1GWkvvhaRa11bcsGhZ-N14Z5iyUylJGN4FxFiHyesI3SoWqA5KiR4tDKBxB5aKx24m0z_aJKCNpna6j5wLK9sykfJK/s320/photo.JPG" width="320" /></a></div>
<br />
<br />
This recipe is a yummy way to use leftover turkey meat. I realize that by now most of you don't have turkey leftover (unless you froze some) but you may have a turkey at Christmas, or you could try this recipe with chicken! My mom wrote down this recipe for me, and I wrote it the way I made it!<br />
<br />
Saute together in a little olive oil, until onion is translucent and spices are well blended:<br />
<br />
1-2 large cloves garlic, minced<br />
1 tsp minced fresh ginger<br />
1 onion, chopped<br />
1 green pepper, chopped<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh643OpOBwnxNCjX3pp0fHMqUoUx8ovGRiy4kCSnGfD1DzBxKB6sUUGQb_ufyqe5ikLQSyBxBDol0pu_AHTo7CmAKZaf_xiZZghxO0-1GaoFJ8B6sp2w6EaF6Zay9lDl-afu6YwlOpsv98o/s1600/IMG06840-20111127-1734.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682099995302438018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh643OpOBwnxNCjX3pp0fHMqUoUx8ovGRiy4kCSnGfD1DzBxKB6sUUGQb_ufyqe5ikLQSyBxBDol0pu_AHTo7CmAKZaf_xiZZghxO0-1GaoFJ8B6sp2w6EaF6Zay9lDl-afu6YwlOpsv98o/s320/IMG06840-20111127-1734.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwi-JmKtyLY_B8mJSW4UZyBxn1Ut36vKLirsm9xP6HZo9_y-KoeVQ48cCxoGPU94PNS5cj1g3CEugv2gAeUs_7ehJ34wxPf-AjrcAX48FvbuinC9mJJBrvqkt2qgD0jGnw7Cir9P5EoDQ-/s1600/IMG06841-20111127-1737.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682100000945328946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwi-JmKtyLY_B8mJSW4UZyBxn1Ut36vKLirsm9xP6HZo9_y-KoeVQ48cCxoGPU94PNS5cj1g3CEugv2gAeUs_7ehJ34wxPf-AjrcAX48FvbuinC9mJJBrvqkt2qgD0jGnw7Cir9P5EoDQ-/s320/IMG06841-20111127-1737.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
1/4 tsp cinnamon<br />
1/2 tsp turmeric<br />
1/8 tsp black pepper<br />
1/2 tsp curry powder<br />
1/4 tsp cumin<br />
cayenne pepper to taste, if desired<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZiNuJKJA7MlkdptN4WUe7DwJkRkKRelQrKylO8trRFH8oFRczFnsEPZlouVrjKuuOo67GnbFo7h2sCI0ORmEXo9VYI_TUJ3ZLpSfp0ScQvU8c1hs6bJUQjlpu95s-ZhFrNFBGpffU6Rc/s1600/IMG06843-20111127-1741.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682100013028923970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZiNuJKJA7MlkdptN4WUe7DwJkRkKRelQrKylO8trRFH8oFRczFnsEPZlouVrjKuuOo67GnbFo7h2sCI0ORmEXo9VYI_TUJ3ZLpSfp0ScQvU8c1hs6bJUQjlpu95s-ZhFrNFBGpffU6Rc/s320/IMG06843-20111127-1741.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Add about 1/2 of a large orange sweet potato, diced. Cook for a few minutes, stirring. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDCVQv27uzUBud6ULH5K8nIf3sbzNWsdqZDbJmV5E9YZc7KG3sV-BZ8fjZuNbgsi_qm74TjThjRtBUWsZJTM3x0rwN2lf36imB0zdXRT_RzBCidLiHcMoGGsFkxigT8kpZraADoyHatfB/s1600/IMG06844-20111127-1746.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682100024701687570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDCVQv27uzUBud6ULH5K8nIf3sbzNWsdqZDbJmV5E9YZc7KG3sV-BZ8fjZuNbgsi_qm74TjThjRtBUWsZJTM3x0rwN2lf36imB0zdXRT_RzBCidLiHcMoGGsFkxigT8kpZraADoyHatfB/s320/IMG06844-20111127-1746.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvqLO7OYW8Icxx6bEjnzJ-fkUb65YqvE2eJ7H-2q4qFqlZmZs7Oximr4sWO1JNeQkZqzBQMbrs_1pDmrZF9YEvJlEHZPBSZgfHkyIQdWJ_7OStgwjWQxHAB5RGGN2cjqqpROR_MZTZyB_/s1600/IMG06845-20111127-1747.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682100993106371506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvqLO7OYW8Icxx6bEjnzJ-fkUb65YqvE2eJ7H-2q4qFqlZmZs7Oximr4sWO1JNeQkZqzBQMbrs_1pDmrZF9YEvJlEHZPBSZgfHkyIQdWJ_7OStgwjWQxHAB5RGGN2cjqqpROR_MZTZyB_/s320/IMG06845-20111127-1747.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Then add to that:<br />
<br />
1 can diced tomatoes<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmceECqFMFmpKwDDrE4cEj_ZIMO0ZrA9zqhacxVvN2oh1a6wPjNpLp7hyTCixkZxUTotDbGjzy-t0jozL6OQ_tOoMMiAhyphenhyphenlBL0dxWhWu4UVslTDn3uyXJoihqViG72xgVHAXeEIQQYW1e/s1600/IMG06846-20111127-1749.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682100994586658258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmceECqFMFmpKwDDrE4cEj_ZIMO0ZrA9zqhacxVvN2oh1a6wPjNpLp7hyTCixkZxUTotDbGjzy-t0jozL6OQ_tOoMMiAhyphenhyphenlBL0dxWhWu4UVslTDn3uyXJoihqViG72xgVHAXeEIQQYW1e/s320/IMG06846-20111127-1749.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
1/3 c raisins<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCxlacaLs_0TagTH7h2-whuDFghV-PNuXPAH0pc-lwvwcrZQpAWHg63j_bn5WNVaiJ4gmwBipV1F5X00JWJNhmqrAdUh4xvRW2ceVC0hAfhoekR4H7dlgULVvf6lex_yd2-37ZZSN5RGk/s1600/IMG06847-20111127-1751.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682100997565281538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCxlacaLs_0TagTH7h2-whuDFghV-PNuXPAH0pc-lwvwcrZQpAWHg63j_bn5WNVaiJ4gmwBipV1F5X00JWJNhmqrAdUh4xvRW2ceVC0hAfhoekR4H7dlgULVvf6lex_yd2-37ZZSN5RGk/s320/IMG06847-20111127-1751.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
chunks of leftover turkey, about one cup, preferably dark meat<br />
salt to taste<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_oSyHHd1xwZ85yPicESlAfKY5q5xZCVJjVLhukeo41qgtSd7SFshsSXjaiiq5rFbVBCRG7ozatk5JQ9YRT13P8r6aB1-xWxdwl1pbRIZ74Gr2DMwmQSTeGEjSpnzHuJ2rde23dFtA9Za/s1600/IMG06848-20111127-1756.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682101017964678770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_oSyHHd1xwZ85yPicESlAfKY5q5xZCVJjVLhukeo41qgtSd7SFshsSXjaiiq5rFbVBCRG7ozatk5JQ9YRT13P8r6aB1-xWxdwl1pbRIZ74Gr2DMwmQSTeGEjSpnzHuJ2rde23dFtA9Za/s320/IMG06848-20111127-1756.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
I also added about 3/4 cup of chicken broth that was left from Thanksgiving, I really think it needs the extra liquid. I have used water in the past and that works as well. (2013 update - I actually used 1 cup of broth this year and it was perfect!)<br />
<br />
Simmer over low heat about 20 minutes, or until sweet potato is cooked and raisins are plump.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhil_YOD_NF5bup-QJeYLFXOLtehMeAuXv4IuO4qff7w2QfNyscTsayoiehXOLSli29lA6Z_kycufksX8zS1SbQeiayP44dQFzbUzIAZYusJ7UlYWrqFZo6FGsEtUfWjOKIfUHBHdRpAMFH/s1600/PICT0421.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682102145670615026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhil_YOD_NF5bup-QJeYLFXOLtehMeAuXv4IuO4qff7w2QfNyscTsayoiehXOLSli29lA6Z_kycufksX8zS1SbQeiayP44dQFzbUzIAZYusJ7UlYWrqFZo6FGsEtUfWjOKIfUHBHdRpAMFH/s320/PICT0421.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Serve over rice or some other grain, garnished with toasted slivered almonds or toasted cashews, and chopped hard-boiled egg, if desired. I made rice in my rice cooker, using part water and part light coconut milk, about 1/2 tsp of turmeric and a few dashes of salt. It really complemented the curry well and was tasty!<br />
<br />
Makes about 4 servings.<br />
<br />
Enjoy!Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-63368792817391590172011-11-19T10:07:00.000-08:002011-11-19T10:32:31.594-08:00Easy Raspberry Cream Cheese Danish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX0oK8MvJ00y-OFjdr19SLazMC09lmks46ImhZN3XpDqbzQF-qma9qSB0cV3HYWIBYSykHFvbkAdT_jBN_IiQsMlj8Z-SWVprYK6QrFXQ2uiBK2mWQCMN_LWXJn4zVrBzBrhHGmVIQiya/s1600/IMG06405-20111110-1140.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX0oK8MvJ00y-OFjdr19SLazMC09lmks46ImhZN3XpDqbzQF-qma9qSB0cV3HYWIBYSykHFvbkAdT_jBN_IiQsMlj8Z-SWVprYK6QrFXQ2uiBK2mWQCMN_LWXJn4zVrBzBrhHGmVIQiya/s320/IMG06405-20111110-1140.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676774560560426354" /></a><br /><br />Lately on Pinterest I have been finding lots of recipes using canned crescent or biscuit dough. While it may not be the very healthiest option, it sure is fast and easy! I have started keeping a few tubes on hand so if I'm pressed for time or I just want to try one of the recipes I find, I will be ready!<br /><br />This is pretty easy and fast. And it looks nice, too! Perfect for feeding family staying at your house for the holidays.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 tube crescent rolls<br />1 8-oz. package cream cheese, softened<br />1/2 cup granulated sugar<br />1 teaspoon vanilla extract<br />3 tablespoons all purpose flour<br /><br />I used probably 3/4 cup of thawed frozen raspberries because that is what I had on hand fresh ones would be even better! Blueberries or blackberries would also be wonderful. The raspberries had a little more juice than I would have liked, but it didn't seen to affect the baking or the taste of the danish.<br /><br />1 cup powdered sugar<br />4+ tablespoons heavy cream<br />splash vanilla extract<br /><span style="font-weight:bold;"><br />Directions</span><br /><br />Preheat oven to 375 degrees. Mix the cream cheese, sugar, vanilla and flour together in a small bowl and set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrkYOIMXFTS5OqE9KclrgieJLj8v8WFHnmjWg5l70q2lYUBpnjNgwGH5YpsMoMy2FOLr_Xyl9o6XOCHkXtw_zsgTfzMOdiFXrAVx9GsUf0V6Gao9kWc6TV1Mhys1zElfk4aI23ZfkIJvD/s1600/IMG06396-20111110-1030.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrkYOIMXFTS5OqE9KclrgieJLj8v8WFHnmjWg5l70q2lYUBpnjNgwGH5YpsMoMy2FOLr_Xyl9o6XOCHkXtw_zsgTfzMOdiFXrAVx9GsUf0V6Gao9kWc6TV1Mhys1zElfk4aI23ZfkIJvD/s320/IMG06396-20111110-1030.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676773084890328834" /></a><br /><br />Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or parchment papar, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a cookie sheet. Press edges together to even out edges and seal any holes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDB5B1QvFqHE2BJJRUFjmj2r0KOQzbiu5vlM7ujZLkkqHjwdBi-igiX-06A57s0NbR2MDF9CZu6atFpxAoALBJnEnLp_XhlncCa7vBwPbbSWJkmlJGhSil6gPnMP3sZhL5vl685IGG0wl/s1600/IMG06397-20111110-1033.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDB5B1QvFqHE2BJJRUFjmj2r0KOQzbiu5vlM7ujZLkkqHjwdBi-igiX-06A57s0NbR2MDF9CZu6atFpxAoALBJnEnLp_XhlncCa7vBwPbbSWJkmlJGhSil6gPnMP3sZhL5vl685IGG0wl/s320/IMG06397-20111110-1033.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676773085341721762" /></a><br /><br />Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpPa-ZmA76wDypUJQ1tZXNNxlPxQJivhaHpD8hwfmHz9HfaGYS7cbLzlUnEB7pKxFwF1dex8-Qo0IJva6riX-AzXsKo4QhS1eP-aCW5Up_tgpHC4c9aSa1icTIkH4jdsU5a5Zv4YGXOjZ/s1600/IMG06398-20111110-1035.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpPa-ZmA76wDypUJQ1tZXNNxlPxQJivhaHpD8hwfmHz9HfaGYS7cbLzlUnEB7pKxFwF1dex8-Qo0IJva6riX-AzXsKo4QhS1eP-aCW5Up_tgpHC4c9aSa1icTIkH4jdsU5a5Zv4YGXOjZ/s320/IMG06398-20111110-1035.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676773089329880962" /></a><br /><br />Press raspberries into cream cheese mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOXwRvTGRNqv4lURMRw0B8yIVsKU3yATk4sGFhq4IFR1rvsL_qUuCm8eFmo3s4DuBjlJTahj6UVnQylQciCCTYvKIzlbu7XF2QPiu8mcM4GXgDWj6SP5hyo7qxYlOi98aV4XTIOsbbEMe/s1600/IMG06399-20111110-1040.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOXwRvTGRNqv4lURMRw0B8yIVsKU3yATk4sGFhq4IFR1rvsL_qUuCm8eFmo3s4DuBjlJTahj6UVnQylQciCCTYvKIzlbu7XF2QPiu8mcM4GXgDWj6SP5hyo7qxYlOi98aV4XTIOsbbEMe/s320/IMG06399-20111110-1040.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676773103764496834" /></a><br /><br />Cut 1/2 inch slits diagonally up both sides of the dough. (Mine weren't perfect but it still worked.)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQK8_wlkxwoeKHjT5RhE7eF9G0jmhBAt3yrdDbukKLcUOfCbZh2Hn-Vqbm6peu7H2OPnpHEmUK-yp1_NTl0GK3w7HZt13yMU2F9DeP0w7JOa-tmuO343ka1LhTL18cL0ljq7rLgXrR8O58/s1600/IMG06400-20111110-1043.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQK8_wlkxwoeKHjT5RhE7eF9G0jmhBAt3yrdDbukKLcUOfCbZh2Hn-Vqbm6peu7H2OPnpHEmUK-yp1_NTl0GK3w7HZt13yMU2F9DeP0w7JOa-tmuO343ka1LhTL18cL0ljq7rLgXrR8O58/s320/IMG06400-20111110-1043.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676773101084416178" /></a><br /><br />Fold 1/2 inch dough pieces over the filling, alternating sides to get a braided pattern. You may have some extra dough left at the bottom, just mess with it until it looks kinda pretty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJIFF6-N7TG7fEt8xDoqd8xy9OcfyfG9kbBZMH70_akrRwUQArruk0_-lKdZ4JhrS39UTRySOAXoQZfoRI32e8_cnVg91jlLD7zN_Ha2Ge6wTA0q_fmlJOXENsCUNojespicE6TD1IqGy/s1600/IMG06401-20111110-1044.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJIFF6-N7TG7fEt8xDoqd8xy9OcfyfG9kbBZMH70_akrRwUQArruk0_-lKdZ4JhrS39UTRySOAXoQZfoRI32e8_cnVg91jlLD7zN_Ha2Ge6wTA0q_fmlJOXENsCUNojespicE6TD1IqGy/s320/IMG06401-20111110-1044.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676774538095004418" /></a><br /><br />Bake for 20-30 minutes until the crescent dough is golden brown and the filling is set. Cool before removing from baking sheet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzK94xTVvFVFEBTaCg4jwlZtQlIH5Ph4K5vu_dDrL_iBFgKLKQSHOxkdWJwucdtxyOA1mkvnwYoCmD619XDuYwHTQupolPyPu_ji-rNE5B_pbhOvWbjVdRIbGmypwIdwX5nv9yhRBAMBht/s1600/IMG06403-20111110-1124.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzK94xTVvFVFEBTaCg4jwlZtQlIH5Ph4K5vu_dDrL_iBFgKLKQSHOxkdWJwucdtxyOA1mkvnwYoCmD619XDuYwHTQupolPyPu_ji-rNE5B_pbhOvWbjVdRIbGmypwIdwX5nv9yhRBAMBht/s320/IMG06403-20111110-1124.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676774540676405170" /></a><br /><br />Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJa1yle__l8g2SZnt3Ef0DTJUfyTXKdE85yOu4dQ-2moHgu-5Mctd74UYk1qOfl8xxSU_qAn549gpvt-7y-rfahQqDwUHaX8ueitE8GJD14ZfG8MubspvT2OEV-0Zjsw2E2XE00_rVR5tH/s1600/IMG06404-20111110-1128.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJa1yle__l8g2SZnt3Ef0DTJUfyTXKdE85yOu4dQ-2moHgu-5Mctd74UYk1qOfl8xxSU_qAn549gpvt-7y-rfahQqDwUHaX8ueitE8GJD14ZfG8MubspvT2OEV-0Zjsw2E2XE00_rVR5tH/s320/IMG06404-20111110-1128.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676774551338123394" /></a><br /><br />Enjoy! Make sure to let me know what you think if you make it!<br /><br />Original recipe <a href="http://www.laurenslatest.com/easy-blackberry-cheese-danish/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+laurenslatest%2FyMlk+%28Lauren%27s+Latest%29">here</a>.Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0tag:blogger.com,1999:blog-9203747322792963679.post-21434617071081702502011-11-05T09:41:00.006-07:002012-04-02T14:08:45.058-07:00"Kitchen Sink" Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BYG5q2_IfRseQrex83QeGhCs3Ch8bwCQGfGCJjx2o_gTJ6EqF8qJHrgTE-cWhG-DzI87z_GHLYHCtJCORMtvAhWOU0QfLQfdCy0bNB9_u0LlElx3EJfNsxqO0s15v5-3yrj2OngM3e90/s1600/IMG06225-20111105-1028.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BYG5q2_IfRseQrex83QeGhCs3Ch8bwCQGfGCJjx2o_gTJ6EqF8qJHrgTE-cWhG-DzI87z_GHLYHCtJCORMtvAhWOU0QfLQfdCy0bNB9_u0LlElx3EJfNsxqO0s15v5-3yrj2OngM3e90/s320/IMG06225-20111105-1028.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5671560061467022050" /></a><br /><br />I have learned SO much about cooking from my mom. And whenever I have a question about anything I know I can call her and she will probably know! She e-mailed me this recipe two years ago after we visited for Thanksgiving, and I still use it frequently. It is really easy to customize these to your tastes! Below I have copied her recipe, with my notes in italics. She writes:<br /><br />Well, here are instructions for my "Kitchen Sink" muffins. Success will be achieved by making them enough and observing the quality of the batter and the resulting muffins. I don't think muffins are a critical sort of thing like a cake, they are pretty forgiving, so don't be afraid!<br /><br /><span style="font-weight:bold;">Dry Ingredients:</span><br /><br />FLOUR -- I always use 1/2 cup whole wheat, 1/2 cup white, and 1/2 cup oat flours. This seems to make enough batter for six muffins most of the time (depending upon other ingredients I guess).<br />LEAVENING -- I use about one teaspoon baking powder and 1/2 to 1 teaspoon soda. I don't know why I don't use a set amount of soda, I just put in what I think is right at the moment. <span style="font-style:italic;">(I use 1 tsp soda)</span><br />SALT -- not a major ingredient but I think you should have some in there for flavor, say 1/4 to 1/2 teaspoon.<br />SPICES -- These will depend on your other ingredients. You can leave spices out, or you can put in a lot of different ones. I almost always use some cinnamon, but you can use nutmeg, allspice, cloves, ginger, cardamom, etc. Say about a teaspoon of cinnamon if you are using it, and somewhat less of any others, except if you are making sort of gingerbread muffins use more ginger.<br /><br />Mix the dry ingredients together in a smallish bowl.<br /><br /><span style="font-weight:bold;">WET MIXTURE</span> -- not all the ingredients in this mixture are "wet," but the mixture is. Mix in a medium bowl.<br /><br />I always start with a portion of bran cereal like All Bran. I never measure it, but I think it is between 1/2 to 1 cup of it. I think one cup is a safe amount. <span style="font-style:italic;">(One thing that makes really great muffin base are the crumbs in the bottom of cereal boxes. I save mine in a bag to use for things like this. Frosted shredded wheat and granola crumbs are my favorites. I either use 1 cup of bran cereal, or 1/2 cup bran and 1/2 a cup of that mixture.)</span><br /><br />Put the bran cereal in the bowl and add YOGURT or BUTTERMILK, probably about a cup. Stir them together to start the cereal getting soaked so it will break down.<br /><br />I put the SWEETENER in the wet mixture. I don't use a lot because I usually use some kind of fruit and that adds sweetness. Say no more than 1/4 cup of sugar, brown sugar, honey, molasses, syrup, jam, jelly (melted) or some other thing. It depends on what your overall flavor goal is what kind of sweetener you use. <span style="font-style:italic;">(Apple butter is really good for this, especially if you make your own.)</span><br /><br />Don't forget to put in ONE EGG, and some OIL or MELTED BUTTER, about 2 tablespoons.<br /><br />Mix these things together.<br /><br />Add to the wet mixture any kind of fruit puree like mashed banana or applesauce, or any kind of dried fruit like raisins or chopped prunes or apricots or peaches, or dried berries. I started out making these muffins when I had some hard dates in the cupboard; I soaked them in hot water until they were soft and added them, water and all, to the wet ingredients. You will very likely need to add more moisture in the form of water or milk or juice, so I will often soak dried fruit (if I am using it) in water and add this. If I don't do that, I usually add some water when I mix the batter and can see what I need. This really is the part you need to learn to get a feel for; that is, how much liquid ingredients to add, how moist/runny you want this "wet" mixture to be. It all depends on what you are using. <span style="font-style:italic;">(See? Very customizable!)</span> <br /><br />You may also add chopped nuts or chocolate chips, depending on what you want.<br /><br />So once you have your wet mixture, you can stir in the mixed dry ingredients. Stir gently, and add more water or something liquid until the batter is mixed. THE BATTER should NOT be RUNNY, NOR HEAVY and STIFF. The reaction of the acid from the yogurt/buttermilk and/or the fruit will make the batter sort of puff up, so it will be kind of light and fluffy. Don't stir it down or you will make it flat, and the muffins will be tough. Mix lightly but thoroughly.<br /><br />Fill large muffin cups nearly to the top. Since the muffin batter is fluffy, it will not rise a great deal more in the oven, so you don't want to under-fill the cups. You should have enough batter for six or sometimes five muffins.<br /><br />Bake for about 25 to 30 minutes at about 375-400 degrees. You might like to test them with a toothpick to see if they are done, or check earlier to see that they are not over-browning. Again, it depends on what the ingredients are so you have to sort of watch.<br /><br />I hope this helps you to make your own yummy muffins!<br /><span style="font-style:italic;"><br />Thank you, Mom!! I love you! :D</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OlXVlBF-QMO0vTMf-hDP2J71_t6hGXvj85g5L7PtE9c53DCF0RytglSDkbVpq8zt9seXty3AVguAxeqB5EXreUVvZYbBhIVZY6PnR9fdgA7Ge3yggujxC8uT-H0f1iewkpUnoD9sqR5-/s1600/IMG06226-20111105-1028.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OlXVlBF-QMO0vTMf-hDP2J71_t6hGXvj85g5L7PtE9c53DCF0RytglSDkbVpq8zt9seXty3AVguAxeqB5EXreUVvZYbBhIVZY6PnR9fdgA7Ge3yggujxC8uT-H0f1iewkpUnoD9sqR5-/s320/IMG06226-20111105-1028.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5671560066529881506" /></a><br /><br />April 2nd, Additional note: I made a version of these for our 13 month old! I baked them in a mini muffin tin so they were a nice size for him, and the extras freeze really well. I used pureed squash, shredded carrot and zucchini to give him some veggies and applesauce, prune juice and raisins for fruit. I used a little honey as sweetener, and added wheat germ and oats to the dry mixture. I used plain greek yogurt and butter. He LOVES them, especially with some peanut butter on top. Here they are:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhQ1WhPjVR9wSBIRqFx_5dricHev-HDW3EIDX0XDn32xvbZu6nLaAsCgWmvSwHCPni5rsvg84H7E3VtXxvYU0Cj3xXsDfIfnT4Hl5H4nlR7RIwA2mN_xwcgju7rkGpOa3g2I0wJomnpeG/s1600/IMG_3752.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhQ1WhPjVR9wSBIRqFx_5dricHev-HDW3EIDX0XDn32xvbZu6nLaAsCgWmvSwHCPni5rsvg84H7E3VtXxvYU0Cj3xXsDfIfnT4Hl5H4nlR7RIwA2mN_xwcgju7rkGpOa3g2I0wJomnpeG/s320/IMG_3752.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5726913166294508738" /></a>Princess Sarahttp://www.blogger.com/profile/08892660107406796523noreply@blogger.com0