tag:blogger.com,1999:blog-32238720271645898192024-02-18T22:45:34.092-05:00Mc Mom'sThe Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-3223872027164589819.post-71137963403123103132017-11-03T11:52:00.000-04:002017-11-03T11:52:25.709-04:00I'm Finally Back in the Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
Well "<i>due to a series of unfortunate events</i>" I have not posted on this blog for more than half of a decade. Since that time I have had to rejoin the workforce, relocate several times and, learn to be single again; this time over 50.<br />
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Life for me now is nowhere close to the wonderful life I lived being married with children and a homemaker for decades, but I finally have settled into a small but efficient place in Gainesville, Florida that has a kitchen almost worth cooking in.<br />
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I dream of having a nice extra large fully functional country kitchen once again at some point. But for now I will work hard on turning out quality home-baked goodies and meals in my galley kitchen.<br />
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I don't live alone. I have a new addition to my family: a two year old four legged fur baby named River and she is a Rhodesian Ridgeback Pit mix and weights about 40 pounds. She is totally addicted to all things pumpkin and I regularly make her Pumpkin Peanut Butter dog cookies.</div>
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<b>My Basic Dog Cookie Recipe</b></div>
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2 cups King Arthur whole wheat flour</div>
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1/2 cup wheat germ</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon pumpkin pie spice</div>
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1 cup pumpkin puree</div>
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1 cup peanut butter</div>
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1 egg yolk, reserve white to bush cookie before baking</div>
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Mix all ingredients in food processor, wrap tightly and chill at least an hour.</div>
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Preheat oven to 350 degrees</div>
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Roll chilled dough to a 1/4 inch thickness and cut with cookie cutter. Place cookies on a parchment lined cookie sheet and bake 40 min until dry and crunchy. Amount will vary depending on thickness and size of cookie cutter. Store in air-tight cookie container.</div>
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The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-15122984780892098412011-07-11T08:32:00.000-04:002011-07-11T08:32:13.916-04:00Fluffy Peanut Butter Frosting<span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x4UTEncnizMSNH9aLkgD5U_YiwMIp-Rm4IzhodzBYRHPk9Ab9eTDI0Ga3NeErOOGwp-u0q9sje3P8Df9n1OUgq4tSWSVinHNnAwCU37AkMWVTkLM92M_0DI3cGQJ7YhzeSYlyXjXQBYV/s1600/Peanut+Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x4UTEncnizMSNH9aLkgD5U_YiwMIp-Rm4IzhodzBYRHPk9Ab9eTDI0Ga3NeErOOGwp-u0q9sje3P8Df9n1OUgq4tSWSVinHNnAwCU37AkMWVTkLM92M_0DI3cGQJ7YhzeSYlyXjXQBYV/s1600/Peanut+Butter.jpg" /></a></div><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup unsalted butter, softened</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup creamy Jif peanut butter</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 tablespoons milk, or as needed</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 cups confectioners' sugar</li>
</ul></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;"></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions</h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.</span></li>
</ol></div>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-15456862408492746752011-07-04T16:54:00.003-04:002011-07-04T16:54:14.880-04:00Happy 4th of July<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmveN945A7UwwVXXE22P6Dmu4Y6yYxsJxMqfDZZbmmWy-80z_jh0nACZpAGNqREsJONjrekyrXODFiwEUTvmMr48JgrYs5RSRah7Z-WBmAnxW50YQOmW5h8ySnTOiOR3oZovmuryLR7hb/s1600/4th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmveN945A7UwwVXXE22P6Dmu4Y6yYxsJxMqfDZZbmmWy-80z_jh0nACZpAGNqREsJONjrekyrXODFiwEUTvmMr48JgrYs5RSRah7Z-WBmAnxW50YQOmW5h8ySnTOiOR3oZovmuryLR7hb/s320/4th.jpg" width="271" /></a></div>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-34418033135744387512011-07-01T09:42:00.000-04:002011-07-01T09:42:59.008-04:00Margarita Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_TfHwPgsFjMU2ZJskb_0gaLIX3oMuJ5ZtnAuNbY21xVdTNTVh-FvObJ-ihg52DIWqh9s3w4VNxnw0VHss6MysAB_FmD2PzHXYytAvHNwV79EFn8xJw1sDcCbteUSqg4qj5RRaO82y3Ww/s1600/marc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_TfHwPgsFjMU2ZJskb_0gaLIX3oMuJ5ZtnAuNbY21xVdTNTVh-FvObJ-ihg52DIWqh9s3w4VNxnw0VHss6MysAB_FmD2PzHXYytAvHNwV79EFn8xJw1sDcCbteUSqg4qj5RRaO82y3Ww/s320/marc.jpg" width="213" /></a></div><em><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">cake</span></em><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">:</span><br />
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<div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">3 Tbsp. tequila<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 Tbsp. Cointreau or other orange liqueur<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1/4 cup lime juice<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">2 1/2 cups all-purpose flour<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 Tbsp. baking powder<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 tsp. kosher salt<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1/2 cup (1 stick) unsalted butter, room temperature<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1/2 cup sugar<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">2 eggs<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 Tbsp. grated lime zest<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;"><br />
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<em><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">frosting</span></em><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">:<o:p></o:p></span><br />
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<div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 cup (2 sticks) unsalted butter, room temperature<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 Tbsp. grated lime zest<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1/2 tsp. kosher salt<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 lb (about 4 cups) powdered sugar<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">2 Tbsp. tequila<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 Tbsp. Cointreau<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1 Tbsp. lime juice<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">1/4 cup half-and-half or milk<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;"><br />
</span></div><span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">For the cake: Preheat the oven to 350°. Line a 12-cup cupcake pan with paper liners. M</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px;">akes 12 cupcakes</span><br />
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<span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;">Combine the tequila, Cointreau, lime juice, and 1/4 cup water and set aside. In another bowl, combine the flour, baking powder, and salt with a whisk and set aside. In a large bowl, cream together the butter and sugar with a mixer until light and fluffy, 3-4 minutes. Add the eggs, one at a time, beating to combine in between. Beat in the lime zest. Alternate adding the flour mixture and the lime juice mixture in three additions each, with the mixer (or your arm) on. Scoop the batter into the prepared muffin tins and bake for 20 minutes, or until set and a toothpick inserted into the center of one comes out clean. Remove and cool on a rack.<o:p></o:p></span><br />
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<span style="color: black; font-family: Verdana, sans-serif; font-size: 9pt;"><i>For the frosting</i>: Combine the butter and lime zest in a bowl and beat with a mixer until fluffy and combined, 1-2 minutes. Combine the tequila, Cointreau, and lime juice in a small bowl or measuring cup and slowly add to the butter, alternating with the powdered sugar, with the mixer running. Add in the half-and-half or milk and continue beating for 3-5 minutes or until creamy and your desired stiffness. Spread or pipe onto<span class="apple-converted-space"> </span><em><span style="font-family: Verdana, sans-serif;">completely cooled</span></em><span class="apple-converted-space"> </span>cupcakes.<o:p></o:p></span>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-86018584983330531842011-06-16T10:42:00.000-04:002011-06-16T10:42:47.345-04:00Cupcake Creamsicle’s<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDt5SxdpH_44dkB-Qqvm1NAQbFRIy8hGQKqNi21RZ-9sIbyJd1pZGD-NfySbDyZ6jZFNG_ij3jmjvFqGZvymMElQw8eg93rC8jHqFeIGq8dG5L8pxEg-IYaj2CFj6KZvrPtO1BK7iohld/s1600/creamcisle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDt5SxdpH_44dkB-Qqvm1NAQbFRIy8hGQKqNi21RZ-9sIbyJd1pZGD-NfySbDyZ6jZFNG_ij3jmjvFqGZvymMElQw8eg93rC8jHqFeIGq8dG5L8pxEg-IYaj2CFj6KZvrPtO1BK7iohld/s320/creamcisle.jpg" width="320" /></a></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><br />
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</span></b></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Cupcake Ingredients:</span></b></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup unsalted butter, softened<br />
7 Tablespoons sugar<br />
2 large eggs<br />
3/4 cup<i> self-rising</i> flour</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><br />
2 teaspoon orange flavoring</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">, orange oil, or orange liquor</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><br />
(May use 1/2 teaspoon almond extract instead of the suggested 1 tsp.vanilla extract.)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2-3 Tablespoons milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions :<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400 degrees F. (I bake them at 375* F) Line a 12 cup muffin tin with baking paper cups. Put all the ingredients except for the milk into a food processor and blend until smooth.<br />
Pulse while adding the milk down the funnel to make for a soft consistency.It doesn't seem like enough batter, but it will all work out, scrape every bit from the bowl and try to fill each cup equally. Bake for 15-20 or until they are golden on top. (These are perfectly baked in 14 to 15 minutes @ 375* in my oven) It's best to start checking them at 12 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Orange Cream Cheese Icing<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 stick (4 oz) unsalted butter softened<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">8 oz softened Cream cheese<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 cup powdered sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 tsp orange flavoring, orange oil, or orange liquor<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Combine the room temperature butter and cream cheese together in a mixer with a paddle attachment. Slowly add the sugar 1/4 cup at a time and add the orange flavoring at the end. For the easiest results put the icing in piping bag with the tip of your choice and pipe onto cupcakes.<o:p></o:p></span></div>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-37287818321060376402011-06-09T11:04:00.000-04:002011-06-09T11:04:04.599-04:00Basic Muffin Recipe ~ Sweet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwVF5ebWbcfp6-K8epe0lMC9NcGVVzCB-JCJsOIf5PeW14kFBmMK_e2dabuMrO8yarsGT_QlsqjDArCuW6WnXQP1gNuNSyJ1D82finsdLhKPFhm2s8jIWPKlkd2De3dtwIDDdjc7qMSkw/s1600/Blueberry-Muffin-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwVF5ebWbcfp6-K8epe0lMC9NcGVVzCB-JCJsOIf5PeW14kFBmMK_e2dabuMrO8yarsGT_QlsqjDArCuW6WnXQP1gNuNSyJ1D82finsdLhKPFhm2s8jIWPKlkd2De3dtwIDDdjc7qMSkw/s320/Blueberry-Muffin-2.png" width="212" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px;"><b><br />
</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px;"><b><br />
</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px;"><b>INGREDIENTS:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px;"><i>Muffins</i></span></div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184; width: 100.0%;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td style="padding: 0in 0in 0in 0in; width: 46.16%;" valign="top" width="46%"> <div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1 1/2 cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">3/4 cup white sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">2 teaspoons baking powder<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1/3 cup vegetable oil<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1 egg<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">About 1/3 cup milk <span style="mso-spacerun: yes;"> </span>or buttermilk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1 cup of additions fruit, nuts, etc.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br />
</span></div></td> <td style="padding: 0in 0in 0in 0in; width: 53.84%;" valign="top" width="53%"> <div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><br />
</div></td> </tr>
</tbody></table><div class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i>Crumb Topping</i><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1/2 cup brown or white sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1/3 cup all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1/4 cup butter, cubed at room temperature<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoons ground cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><b><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 12pt; letter-spacing: 0.6pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in; text-transform: uppercase;">DIRECTIONS:</span></b><span style="color: #333333; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="padding: 0in 3.75pt 0in 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: #3973ac; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1.<o:p></o:p></span></b></div></td> <td style="padding: 0in 0in 6.0pt 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 1;"> <td style="padding: 0in 3.75pt 0in 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: #3973ac; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">2.<o:p></o:p></span></b></div></td> <td style="padding: 0in 0in 6.0pt 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in fruit, nuts or whatever. Fill muffin cups with a 4 tablespoon ice cream scoop, and sprinkle with crumb topping mixture.<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 2;"> <td style="padding: 0in 3.75pt 0in 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: #3973ac; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">3.<o:p></o:p></span></b></div></td> <td style="padding: 0in 0in 6.0pt 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">To Make Crumb Topping: Mix together 1/2 cup sugar or brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 3; mso-yfti-lastrow: yes;"> <td style="padding: 0in 3.75pt 0in 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: #3973ac; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">4.<o:p></o:p></span></b></div></td> <td style="padding: 0in 0in 6.0pt 0in;" valign="top"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Bake for 20 to 25 minutes in the preheated oven, or until done.<o:p></o:p></span></div></td> </tr>
</tbody></table>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-45913319448890072532011-06-02T12:21:00.001-04:002011-06-02T12:23:37.757-04:00ChallengesI spend a lot of time watching food shows on television and one of my favorites is a show called "Chopped." Contestants, who are from a variety of culinary backgrounds, are given a basket of ingredients and are challenged to come up with a better dish than the rest of the contestants. There three rounds ~ Appetizers, Entree, & Dessert ~ one contestant is eliminated in each round.<br />
<br />
I like this show because when the ingredients in the baskets are announced I run through ideas in my head and it gets me thinking about what flavors combinations I would add to come up with a winning dish.<br />
<br />
Building on the Chopped theme I give myself a monthly technique challenge and this month's is to nail the Southern style biscuit. Today, I am patiently wait for my delivery from <a href="http://www.kingarthurflour.com/">King Arthur's Flour Company</a> because in order to make a light fluffy biscuit instead of one like a hockey puck I'll need certain flour milled from Winter Wheat grown in the south.<br />
<br />
This is the recipe I'll use for my first batch ~ <a href="http://www.kingarthurflour.com/recipes/bakewell-cream-biscuits-recipe">Bakewell Cream Biscuits</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ23_mlyInbr_HnYUdHJg9uYL7lU-lyv6bnv-ey-ZqHMgqH0-Qf2tRyPFqquuRt0rtxI-d0lcfTM4XepPO1ECMbBAIwUGg34uiEoZnqeHOrOs38oC3o2SpIM5GtUESulxM-s-P5fVQASD/s1600/Biscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ23_mlyInbr_HnYUdHJg9uYL7lU-lyv6bnv-ey-ZqHMgqH0-Qf2tRyPFqquuRt0rtxI-d0lcfTM4XepPO1ECMbBAIwUGg34uiEoZnqeHOrOs38oC3o2SpIM5GtUESulxM-s-P5fVQASD/s320/Biscuits.JPG" width="318" /></a></div>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-62320886472791373872011-05-26T14:13:00.000-04:002011-05-26T14:13:59.885-04:00My Inner Cook...<i>My inner cook has escaped again. I virtually abandoned this little blog project of mine back last September. Do to a series of unfortunate economic events beyond my families control we had to downsize our lives and move to a new city. </i><br />
<i><br />
</i><br />
<i>The downsizing part stunted my cooking aspiration because I was now working with a kitchen 1/4 the size of my old one and less than half the kitchen equipment and tools. I have to admit it was the best, most freeing move we have ever made ~ we have just what we need, are living well under our current means, and avoided having to file bankruptcy by centimeters.</i><br />
<i><br />
</i><br />
<i>Last month my cooking and baking desires once again became over whelming and I gave in and baked a few dozen cookies. Then, inspired by the following picture I dug out my cupcake pan and now I have fired my bread machine back up. My inner cook has come back out and I am well on my way back to cooking and baking everything from scratch. Even in a kitchen the size of most walk in closets.</i><br />
<i><br />
</i><br />
<i>I look forward to post here once again.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMGtaprrv8cnXkeLPpSJghXxkxq9kbuIsiEzSLy1goTlV0OZYzKNQC4uwC4CG64Wt_C0fgqgUwCi1rpF6BdApjma7UE1srUBSt6VFAlPiwPYijFSlCZaE4-U9VxEDn-yB4s7ZIGZxwDZh/s1600/cupcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMGtaprrv8cnXkeLPpSJghXxkxq9kbuIsiEzSLy1goTlV0OZYzKNQC4uwC4CG64Wt_C0fgqgUwCi1rpF6BdApjma7UE1srUBSt6VFAlPiwPYijFSlCZaE4-U9VxEDn-yB4s7ZIGZxwDZh/s320/cupcake3.jpg" width="320" /></a></div><i><br />
</i>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-188285679677080192010-09-01T20:48:00.000-04:002010-09-01T20:48:00.568-04:00Roasted Brussels Sprouts with Lemon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdX3InNBLimk7HRnOsdOctGJXlB-UL1nIy5Uwqt_8QLWDXTu96ggek6Shq9zotun6SsuhABOz_hcmxaudJexX3zErZlIMLWE0_mBvGQfLXWjy6DDnsc08fO3VoKvQ8HrrfKicq6MRouHoX/s1600/Brussel-Sprouts-92663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdX3InNBLimk7HRnOsdOctGJXlB-UL1nIy5Uwqt_8QLWDXTu96ggek6Shq9zotun6SsuhABOz_hcmxaudJexX3zErZlIMLWE0_mBvGQfLXWjy6DDnsc08fO3VoKvQ8HrrfKicq6MRouHoX/s320/Brussel-Sprouts-92663.jpg" /></a></div><br />
<br />
<strong>Roasted Lemony Brussels Sprouts Recipe</strong><br />
<br />
<br />
3 tablespoons olive oil<br />
2 pounds fresh brussels sprouts, end trimmed and halved<br />
1 lemon, zested<br />
1/2 teaspoon salt<br />
1/8 teaspoon pepper<br />
1/2 cup freshly grated parmesan cheese<br />
juice of half a lemon<br />
<br />
Preheat oven to 400F degrees.<br />
<br />
Cut off the rough ends of the brussels sprouts and remove the loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.<br />
<br />
On a baking sheet, evenly spread the brussels sprouts making sure not to stack them and roast for 25 minutes.<br />
<br />
Season the brussels sprouts with lemon zest, salt, pepper, lemon juice and Parmesan cheese.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-87476682467414714232010-08-24T11:38:00.000-04:002010-08-24T11:38:47.021-04:00Cupcake Cones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW9XvQCTB14_X5VqD9gqAlBl8G6hxHpO0sGaKBZIz0rpTOOBMD5vh9r3GMQo5m8L0USTn_8-erCW5g8U3l-xe8GRaAg_PL0xxkipEUIgcZcDJoyFYhuTMJwhX_9AMfAl53f8J08kuvjlZ/s1600/gggggggg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW9XvQCTB14_X5VqD9gqAlBl8G6hxHpO0sGaKBZIz0rpTOOBMD5vh9r3GMQo5m8L0USTn_8-erCW5g8U3l-xe8GRaAg_PL0xxkipEUIgcZcDJoyFYhuTMJwhX_9AMfAl53f8J08kuvjlZ/s320/gggggggg.jpg" /></a></div><br />
<em>Ingredients</em><br />
<br />
<br />
1 (18.25 ounce) package yellow cake mix or your favorite recipe from scratch <br />
24 flat bottomed ice cream cones <br />
1 cup semi-sweet chocolate chips or icing <br />
1 ounce colored candy sprinkles <br />
<br />
<em>Directions</em> <br />
<br />
<br />
Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets. <br />
<br />
Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes. <br />
<br />
Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies. <br />
<br />
<em>Fun, get creative recipe! Made a double batch using two different cake mixes and found that the mix calling for eggs, water and butter (not oil) baked better, yeiled a much better looking cone and had less overflow problems. Using 1.75 ounce cones, I got 25 cones from one box of cake mix. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners. The only time I had overflow was when the edge of the cone was broken. If one should overflow to the bottom, I found that if you take it out and replace the paper liner, it breaks the stream and stops. Just frost the drips, after all ice cream melts! Frosted with canned chocolate chip icing, the cones look really authentic! Tip for transporting: Use egg cartons. Cut off the top, then bottoms of each egg holder and you have a "collar" that holds the cones. Then I taped the egg carton collars into a box lid and it made for both easy transport and serving when sitting on a buffet table.</em>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-90455449023026097512010-08-16T10:19:00.001-04:002010-08-16T10:21:29.460-04:00BLT PizzaYummy!<br />
<br />
I stumbled across <a href="http://www.kingarthurflour.com/blog/2010/08/12/and-id-like-a-blt-on-pizza-crust/">this</a> and had to make it immediately.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH1wgmzqNT5PY__VIs407qlKA6j1HTrbufapL47FmzzyVlmWDDXdp3G7ySKpKFZUWyBkzDu3QUIq-zxdDYIN7u6_-lQQ5jK4LDNIYSewpEl_3eSxi1e59pUwHcqPJRfCaXUFwVyLCjx5p/s1600/BLT+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH1wgmzqNT5PY__VIs407qlKA6j1HTrbufapL47FmzzyVlmWDDXdp3G7ySKpKFZUWyBkzDu3QUIq-zxdDYIN7u6_-lQQ5jK4LDNIYSewpEl_3eSxi1e59pUwHcqPJRfCaXUFwVyLCjx5p/s320/BLT+Pizza.jpg" /></a></div>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-45351114919126496612010-08-14T11:59:00.000-04:002010-08-14T11:59:32.482-04:00Strawberry-Lime Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwiuWLZ3IywxcoBgdYpNzyaRXaXKW94xLLGBcAI4759JDs-ty2pRWST9fAEZhhZMefYEYmeNpDjx05Dpu2xPrHFEXHuAj8ONcPpRVkGuwGVns82VJAIWcV-p7iT3-ek44Wb4VAYPIu00X/s1600/strawberrylimef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwiuWLZ3IywxcoBgdYpNzyaRXaXKW94xLLGBcAI4759JDs-ty2pRWST9fAEZhhZMefYEYmeNpDjx05Dpu2xPrHFEXHuAj8ONcPpRVkGuwGVns82VJAIWcV-p7iT3-ek44Wb4VAYPIu00X/s320/strawberrylimef.jpg" /></a></div><br />
<strong>Strawberry-Lime Cupcakes</strong><br />
<br />
<em>Ingredients</em><br />
<br />
<br />
1 1/2 cups all-purpose flour <br />
1 1/2 teaspoons baking powder <br />
1/4 teaspoon fine salt <br />
2 large eggs, room temperature <br />
2/3 cup sugar <br />
3/4 cup unsalted butter, melted <br />
2 teaspoons pure vanilla extract <br />
1/2 cup milk <br />
<br />
<em>Icing</em>:<br />
<br />
1 1/3 cups confectioners' sugar, sifted <br />
1 1/2 tablespoons finely grated lime zest <br />
2 tablespoons freshly squeezed lime juice <br />
1 drop green food coloring<br />
6 large ripe strawberries, hulled <br />
Green sanding sugar <br />
Fresh mint leaves or candied leaves <br />
<br />
<em>Directions</em><br />
<br />
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.<br />
<br />
Whisk the flour, baking powder, and salt together in a medium bowl.<br />
<br />
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.<br />
<br />
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.<br />
<br />
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.<br />
<br />
For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.<br />
<br />
To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-71012815130616955232010-08-08T09:18:00.000-04:002010-08-08T09:18:42.381-04:00Cheesecake Cupcakes ~ Raspberry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqut6Ly99HLiJF4Hxdjh4SDSY-6x-iLBn8WeHmufeo_T7yx3yf8ulyGuGfD476Z3ddpsCNdd9mPbHMmeWxhBpDSEM0zLsPUAOISlZMSYtFEc-V_cAV47iqFtuerDff_wPAEjgwOU2ZOQl/s1600/Cheesecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqut6Ly99HLiJF4Hxdjh4SDSY-6x-iLBn8WeHmufeo_T7yx3yf8ulyGuGfD476Z3ddpsCNdd9mPbHMmeWxhBpDSEM0zLsPUAOISlZMSYtFEc-V_cAV47iqFtuerDff_wPAEjgwOU2ZOQl/s320/Cheesecake1.jpg" /></a></div><br />
<strong>Raspberry Swirl Cheesecake Cupcakes</strong><br />
<br />
<em>Yield: 32 cupcakes</em><br />
<br />
<em>Ingredients</em>:<br />
<br />
For the crust:<br />
<br />
1½ cups graham cracker crumbs<br />
4 tbsp. unsalted butter, melted<br />
3 tbsp. sugar<br />
<br />
For the topping: <br />
<br />
6 oz. fresh raspberries or other fresh berries<br />
2 tbsp. sugar<br />
<br />
For the filling:<br />
<br />
2 lbs. cream cheese, at room temperature<br />
1½ cups sugar<br />
Pinch of salt<br />
1 tsp. vanilla extract<br />
4 large eggs, at room temperature<br />
<br />
<em>Directions:</em><br />
<br />
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I like to use a small drinking glass to easily and evenly press the crumbs down. One of Andrew's sippy cups works wonderfully.) Bake until just set, 5 minutes. Transfer to a cooling rack.<br />
<br />
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. <br />
<br />
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dIiLkzkVxuq__Zhg5oxb6-mLJs65spxPW8otAMUcv5hBj0fhiGNXeimgeYT1_63_7ucdyGC11PA_4d1MkV99Eq3qm1i6xwYByvqHXs5CSv3m3IEXGwjpGH5x7PF4sCBT3iAQu-PHSCUC/s1600/Cheesecake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dIiLkzkVxuq__Zhg5oxb6-mLJs65spxPW8otAMUcv5hBj0fhiGNXeimgeYT1_63_7ucdyGC11PA_4d1MkV99Eq3qm1i6xwYByvqHXs5CSv3m3IEXGwjpGH5x7PF4sCBT3iAQu-PHSCUC/s320/Cheesecake2.jpg" /></a></div>To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.<br />
<br />
Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-53535323964351317282010-08-01T12:59:00.003-04:002010-08-01T13:13:48.382-04:00Cinnamon Roll Clone Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig0TaTFqonLVksD3x3f3NjUCGqm78GXmCRlvcEuP_Mu1qSOXQwveTVcFY7LFmOVMe4tAy0l2ifpRrJNsKRPSCkVTGdqFU0SbtK9P57Z4e3xokCocSMcxATbdhxwT4j5WrEVp0SeHSZcCT/s1600/Clone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig0TaTFqonLVksD3x3f3NjUCGqm78GXmCRlvcEuP_Mu1qSOXQwveTVcFY7LFmOVMe4tAy0l2ifpRrJNsKRPSCkVTGdqFU0SbtK9P57Z4e3xokCocSMcxATbdhxwT4j5WrEVp0SeHSZcCT/s320/Clone.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><em>A scrumptious cinnamon roll shouldn't have to take hours of preparation and painful waiting for the dough to rise (no patience for sweets here) . . . It should be as easy as, well, making a muffin!</em><br />
<br />
<strong><span style="font-size: large;">Cinnamon Roll Clone Muffins</span></strong> <br />
<br />
<em>Ingredients</em><br />
<br />
1 cup buttermilk<br />
1/2 cup brown sugar<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1/2 tsp. vanilla<br />
1 egg<br />
3 to 3-1/2 cups flour<br />
<br />
<em>Filling</em><br />
<br />
2 tbsp. butter, room temperature<br />
2/3 cups brown sugar<br />
3/4 tsp. ground cinnamon<br />
<br />
<em>Icing</em><br />
<br />
1 cup powdered sugar<br />
1-2 tbsp. milk or cream<br />
<br />
<br />
<em>Directions</em><br />
<br />
Preheat oven to 375° F<br />
<br />
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Add the flour. Stir until thoroughly combined.<br />
<br />
Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.<br />
<br />
Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.<br />
<br />
Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.<br />
<br />
Drizzle with icing (if using) when cool. Makes 12 muffins.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-77078392014678315622010-07-26T16:34:00.000-04:002010-07-26T16:34:44.838-04:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyH8lqzcUI-FN1UaUwigioZ2afD5JGZv_u1PkUPsFY1Hswr9dqpORswVbEfGzbBE0sHriW5sBgw8fvz71ID3mBv-s_Ijoa6bQweGjZhA9cCgdJhJme_06Hfqw1nbO7dnV21TvCP9vFKVMi/s1600/DSC_4948-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyH8lqzcUI-FN1UaUwigioZ2afD5JGZv_u1PkUPsFY1Hswr9dqpORswVbEfGzbBE0sHriW5sBgw8fvz71ID3mBv-s_Ijoa6bQweGjZhA9cCgdJhJme_06Hfqw1nbO7dnV21TvCP9vFKVMi/s320/DSC_4948-2.jpg" /></a></div><br />
<strong>Blueberry Ebelskiver</strong><br />
<br />
<br />
2 large eggs, separated<br />
2 tbsp sugar, divided<br />
1 tbsp vegetable oil<br />
1 cup buttermilk<br />
1/4 tsp salt<br />
1/2 tsp baking powder<br />
1/4 tsp baking soda<br />
1 cup all purpose flour<br />
approx 1 1/2 cups fresh blueberries<br />
<br />
In a large bowl, whisk egg yolks and 1 tbsp sugar until sugar is dissolved. Add vegetable oil and buttermilk and mix well. Whisk in salt, baking powder and flour until batter is relatively smooth, with only a few lumps, and no streaks of flour remain.<br />
<br />
In a medium bowl, beat egg whites with remaining tbsp of sugar until soft peaks form. Fold into flour mixture.<br />
<br />
Once the batter is made, heat ebleskiver pan over medium heat until very hot. Brush each of the wells with a bit of vegetable oil, then fill each indentation almost to the top with batter. Place 3-4 blueberries (depending on size) into the center of the pancakes.<br />
<br />
When the batter bubbles slightly around the edges and the bottom is golden, turn over by inserting a fork (or skewer) into the side and flipping quickly. Cook until second side is golden brown. If the ebleskiver are too dark, reduce heat down slightly.<br />
<br />
Serve with maple syrup and extra blueberries.<br />
<br />
Makes about 20 ebleskiver (serves 5-6)The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-82633325436628128272010-07-22T21:43:00.000-04:002010-07-22T21:43:10.742-04:0035 Meals for the Single PersonI happened across this post in the <a href="http://creditboards.com/forums/index.php?showtopic=422417">credit forums</a> and thout I would repost it here. I'm single for the entire second half of July and this has come in really handy since I'm economizing while my son is gone ahead of our move.<br />
<br />
<blockquote>Well, here's what I do.<br />
<br />
I buy a big box of sandwich baggies at Walmart.<br />
<br />
Then, I head for the meat department. You can usually buy two small steaks, or four small chicken breasts, for around $5 each. These will make four meals each, for a total of 8 meals for $10.<br />
<br />
Buy a big bag of basmati rice, and pasta when it's on sale a dollar a box. Measure out portions of the size you would usually make (I typically make 1 cup pasta, or 1/2 cup rice or couscous). This helps keep you from making more than you'll eat and throwing it out.<br />
<br />
I also buy Annie's mac and cheese at BJs where it is less than $1 per box in bulk.<br />
<br />
Buy canned soup on sale or store brand if you have it. <br />
<br />
Buy larger loaves of white bread (or wheat, or whatever) and make toast for breakfast. You get more meals per loaf than you would get from a box of cereal. <br />
<br />
Here is my shopping list for this week:<br />
<br />
Boneless Chicken Breast 3lbs $3.34 (it was buy 2 get 1 free, so I got 3 1lb packages)<br />
Navel oranges 12lbs $5.40 (I use one bag for fruit for my lunches, and make juice with the rest as a treat)<br />
Lean cuisine entrees $10 (they do specials where they're 5 for $10, so I take some for lunch or I'm too tired to cook)<br />
Sliced Turkey 1lb $2.64 (buy one get 1 free, I bought 1/2lb)<br />
Chicken Nuggets $5.49 for 48oz (10 meals for me)<br />
Salad dressing $2 for 2 bottles (buy 1 get 1)<br />
White bread $1.69 for 2 loaves (buy 1 get 1)<br />
Baguette $1.99 (makes 3 sandwiches)<br />
Orange juice 2 for $3<br />
Frozen ravioli $3 for 3lbs<br />
Pretzels $1.77<br />
Poptarts 99cents (we all run late sometimes!)<br />
Pasta $3 for 3lbs<br />
Fruit cocktail $1.89 for 30 oz<br />
Macaroni and cheese $3 for 3 boxes<br />
Salad 2 for $5 (enough for 8 salads)<br />
yogurt $5 for 10<br />
<br />
Total: $59.20 and enough food for one person for two weeks, given the supplies I already have like rice and peanut butter.<br />
<br />
Meals look something like this:<br />
<br />
Breakfast: Toast with peanut butter, orange slices, coffee at work (where it's free)<br />
Lunch: Small salad with two chicken nuggets (made at home so they're crispy, then sliced) and dressing, yogurt, water<br />
Dinner: Ravioli and meatballs (bought on sale, carefully portioned so I don't cook too much and not eat it)<br />
<br />
Breakfast: poptart and coffee at work<br />
Lunch: Peanut butter sandwich with fruit cocktail, yogurt, and water<br />
Dinner: Grilled chicken breast with rice<br />
<br />
I eat as a single person for under $100 a month, easily. I buy stuff when it's on sale, don't buy what's not, and I plan meals around being able to make small amounts of things. A loaf of bread can make at least 8 breakfasts (2 slices of toast) and another 6 lunches. When I buy meat, as soon as I get it home I cut each piece of meat in half and freeze them in separate baggies. A pound of meat makes 4 meals. <br />
<br />
When I buy rice, I take the whole container and scoop out half cup servings. This also helps you see how MUCH you're buying when you buy a bag of rice. I know when I buy a 5lb bag of rice that I will get at least 12 half cup servings out of that, and each box of pasta has another six servings. A bag of rice is about $2, so for $4 I have rice and pasta to go with 24 meals a month. <br />
<br />
The biggest thing that cut my expenses when i realized I was spending too much on food was that I was making more than I'd eat, filling the fridge with leftovers, and throwing them out. Now, I only cook exactly what I will eat. A small portion of meat, some rice, and if I'm still hungry later I'll grab a granola bar. This, combined with buying things on sale, stretched what I was buying a lot farther. If I make mac and cheese, I save what I don't eat and eat it at work the next day, but I don't plan on keeping leftovers longer than that because I won't eat them.<br />
<br />
It requires organization, and work, but once you get the hang of it it's really easy. My list above has enough food for 35 meals if you plan them well. </blockquote>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-67719347252498173042010-07-18T11:25:00.000-04:002010-07-18T11:25:37.283-04:00Maple Oat Muffins with Bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEFoy5YfwiK3GMSsyVoBDusBRkdNVGOdUzLO4ervbEEEu-BeVN4RnYpFBFEPIvoc9d1MI8CcKrCbb2Nt_bU8SR_kJP4cTalDhX1wywpeomh9uQSPN-LYziZTp_nDsVqBFO69FBzZubjY8/s1600/MapleOatMuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEFoy5YfwiK3GMSsyVoBDusBRkdNVGOdUzLO4ervbEEEu-BeVN4RnYpFBFEPIvoc9d1MI8CcKrCbb2Nt_bU8SR_kJP4cTalDhX1wywpeomh9uQSPN-LYziZTp_nDsVqBFO69FBzZubjY8/s320/MapleOatMuffins.jpg" /></a></div><br />
<strong><span style="font-size: large;">Maple Oat Muffins with Bacon</span></strong><br />
<br />
1 1/4 cup quick cooking rolled oats<br />
1 1/2 cup milk<br />
2 cup flour<br />
1 tbsp baking powder<br />
1/2 tsp salt<br />
1/3 cup granulated sugar<br />
1/2 cup pure maple syrup<br />
1 egg<br />
1/4 cup butter, melted<br />
8 strips bacon, cooked and chopped<br />
1/2 cup walnuts (optional) <br />
<br />
<em>Directions</em>: <br />
<br />
Preheat the oven to 350 degrees and position a rack in the center. Line a muffin tin with muffin cups and set it aside. <br />
<br />
<br />
In a large bowl combine oats and milk then let it sit for 5 min. In a separate large bowl combine flour, baking powder and salt. Whisk sugar, maple syrup, egg and butter into milk mixture. Lightly mix the wet ingredients into the dry ingredients along with the bacon.<br />
<br />
Spoon the batter into the prepared muffin tin until each are about 3/4 of the way filled. Bake them for 20 - 25 minutes until they're golden brown and a toothpick inserted into the center comes out clean. Transfer them to a cooling rack and cool.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-80040236632805066672010-07-15T07:20:00.017-04:002010-07-15T07:20:00.349-04:00Iced Tea x 3<blockquote><em>Iced-Tea is one of the simplest drinks you will make all summer. The two main ingredients are literally tea and water, any additional garnishing is up to you.</em></blockquote>1. <em>Traditional Iced</em>-Tea: My rule of thumb is 5-6 tea bags per 2 quarts of water when brewing any kind of tea. Of course, if you want stronger tea feel free to add in more bags! To make traditional iced-tea, first, choose five tea bags from your stash and clip their strings to the side of the pitcher so that the bags are dangling into the center of the pitcher. Bring 2 quarts of hot water to a boil on the stove and pour it into the pitcher, making sure the tea bags are fully covered. Allow the tea to steep for 5-10 minutes, or until the tea is a dark golden color. Remove tea bags, cover the pitcher and place it in a fridge to cool down before drinking. <br />
<br />
<br />
2. <em>Sun Tea</em>: Since Sun Tea is brewed outside it is important that the container in which you are brewing it is completely sterilized before continuing. Clip five tea bags to your pitcher as directed above. Pour 2 quarts of cool water into the pitcher and place a light cover or a tea towel over the pitcher. Place pitcher in direct sunlight outdoors for one hour. Keep an eye on the tea, when it is dark golden remove it from the sun. <br />
3. <em>Cold-Brewed Tea</em>: Follow the directions above for clipping tea bags to the side of your pitcher. Pour in 2 quarts of cold water, cover the pitcher with a lid and place it in the refrigerator. The tea will need to steep like this for at least 12 hours in the fridge, but will turn out beautifully. <br />
<br />
<a href="http://healthmad.com/nutrition/top-10-reasons-to-drink-tea/">http://healthmad.com/nutrition/top-10-reasons-to-drink-tea/</a>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-24780402920959830322010-07-13T12:19:00.000-04:002010-07-13T12:19:30.477-04:00Cupcake Archive to Sample<em><span style="font-size: large;">This is inspiring for sure ;o)~</span></em><br />
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recipes foound here at<em> <a href="http://www.loveandoliveoil.com/category/cupcakes">Love and Olive Oil</a> </em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIqCWJ1NxN57qsTLZhllAt5or_2y0S8A-WpCemz2mtd7y1ISItjqzIflY9bIfljanc8QezjmjcqY1umOjhnhDI5ZFn0nx7qzImDUAB0itOIdoW3PvNfgStWrQVA436n93KPVAkkIf97MR/s1600/CupcakeArchive.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIqCWJ1NxN57qsTLZhllAt5or_2y0S8A-WpCemz2mtd7y1ISItjqzIflY9bIfljanc8QezjmjcqY1umOjhnhDI5ZFn0nx7qzImDUAB0itOIdoW3PvNfgStWrQVA436n93KPVAkkIf97MR/s320/CupcakeArchive.bmp" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-68764863276342124312010-07-11T11:56:00.000-04:002010-07-11T11:56:27.320-04:00A Dog A Day...... keeps lunch entertaining! I was inspired by the recent Food Network magazine article and also <a href="http://www.foodnetwork.com/hot-dog-calendar/package/index.html">this </a>post on the Food Network website.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiermyJX7EUhyc-WWeVEHEBskrrApHSkvXuNRNRYaHdZFOFZjVwGv9gjM1EmH2eSbUprs2kN1a33f4kAsfZy_jKpeFvr9h4qn8gIhAj2FvJPUvrj1CMn8ZKK1D5Im9r18flHNhHxZT0aZ-a/s1600/hotdog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiermyJX7EUhyc-WWeVEHEBskrrApHSkvXuNRNRYaHdZFOFZjVwGv9gjM1EmH2eSbUprs2kN1a33f4kAsfZy_jKpeFvr9h4qn8gIhAj2FvJPUvrj1CMn8ZKK1D5Im9r18flHNhHxZT0aZ-a/s320/hotdog.jpg" /></a></div>There was a time in my life not too many years ago when my son, who was about 10 at the time, craved hot dogs for breakfast. You can imagine how I rolled my eyes the first time I heard that at 7 in the morning. I did eventually compromise with the little angel by making a versioon of a corn dog by dipping a sausage into my <a href="http://mcmomsfastfood.blogspot.com/2010/02/perfection-pancakes-semi-homemade.html">perfection pancake batter</a> and serving them with a side maple syrup.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-54472477906655203602010-07-11T05:25:00.001-04:002010-07-08T17:44:44.947-04:00Building Soup<object height="288" width="512"><param name="movie" value="http://www.hulu.com/embed/SlZ_Id6-x5FnNhIE-0plEw"></param><param name="allowFullScreen" value="true"></param><embed src="http://www.hulu.com/embed/SlZ_Id6-x5FnNhIE-0plEw" type="application/x-shockwave-flash" width="512" height="288" allowFullScreen="true"></embed></object><br />
<br />
<b>Soup Building</b><br />
<br />
The Three Opportunities: You can dictate the character of your soup by how you decide to start cooking it.<br />
<br />
1. Bold and sturdy flavors come from starting the soup by fast-browning the onions and some of the vegetables in good tasting fat over medium-high heat.<br />
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2. Mellow flavors are achieved with slow-stewing onions and key ingredients, like herbs, in a little fat in a covered pot over low heat.<br />
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3. Clear, true flavors come from simmering everything in liquid with no pre-sautés.<br />
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A Basic Formula:<br />
<br />
•2 parts onion<br />
•1/2 part garlic<br />
•2 parts members of cabbage family (cabbage, cauliflower, broccoli, etc.)<br />
•1/2 part carrot<br />
•1/4 part celery with leaves<br />
•1/2 part root vegetables (celery root, rutabaga, turnips, etc.)<br />
•1 part leafy vegetables (salad greens, chard, kale, turnip greens, mizuna, dandelion, escarole, endive, collards, etc.)<br />
•1 part dry white or red wine<br />
•Water as needed<br />
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Note: <em>Wine is a powerful flavor booster because alcohol opens up flavors that neither fats nor water release. Also, red wine is high in umami, a chemical component of some foods which heightens flavors. So be generous with the wine. Use white wine in pale soups, red in dark ones, and anticipate 1/2 cup for every eight cups of liquid.</em>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-56994074277644498712010-07-09T07:04:00.009-04:002010-07-09T07:04:00.588-04:00Chocolate Chip Walnut Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eO_IjBmN9QLjVkRGELk8ZMUc7qRYmJkXXJFEjpjjD8ovJVDIGoMCo7pKaewUOu-6lT21htFPNaWozTHeztTOFYGa_UQIS3pJG7y58gnA3b2iA2OJlbWMphq4JZjSSYkNMwiOfeYAANvb/s1600/cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eO_IjBmN9QLjVkRGELk8ZMUc7qRYmJkXXJFEjpjjD8ovJVDIGoMCo7pKaewUOu-6lT21htFPNaWozTHeztTOFYGa_UQIS3pJG7y58gnA3b2iA2OJlbWMphq4JZjSSYkNMwiOfeYAANvb/s320/cookies2.jpg" /></a></div><br />
Chocolate Chip Walnut Cookies<br />
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■2 ¼ cups of unbleached flour<br />
■1 teaspoon salt<br />
■1 teaspoon baking soda<br />
■1 cup butter<br />
■1 cup sugar<br />
■1 cup packed brown sugar<br />
■1 Tablespoon Madagascar vanilla<br />
■2 large eggs<br />
■2 cups semi sweet chocolate chips<br />
■1 cup white chocolate chips<br />
■2 cups walnuts<br />
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Mix the butter, both sugars, and the vanilla until smooth. Add the eggs, mix until blended. Combine the flour, salt, and baking powder- add to the wet mixture just until blended. Add the dark, and white chocolate chips, then the walnuts, mix well. Bake in a 350 degree oven for 8 to 10 minutes, or until the edges become slightly brown. Cool slightly and enjoy!The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-20418224308336203992010-07-07T08:51:00.009-04:002010-07-07T08:51:00.916-04:00Thai Peanut Sauce & Chicken Satay<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs_thzXTba9K5xQEU_URwbJVA8C3xPB9TNeuN2eK8lbSMCOSQved05gfhLlwId1PXuoUVmsepx9NvQtourTSVlIkcSVp4_xkahKAE1Vr6bxObDsMtsO6HkrXjqGMWmeSfF9RpsXym9PKn/s1600/thaipeanut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs_thzXTba9K5xQEU_URwbJVA8C3xPB9TNeuN2eK8lbSMCOSQved05gfhLlwId1PXuoUVmsepx9NvQtourTSVlIkcSVp4_xkahKAE1Vr6bxObDsMtsO6HkrXjqGMWmeSfF9RpsXym9PKn/s320/thaipeanut.jpg" /></a></div>This is a great recipe for chicken, or any white fish. It also works on salads, veggies, and rice. If you want a thicker sauce, simply add more peanut butter.<br />
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<div> <strong>THAI PEANUT SAUCE</strong><br />
</div>■1 cup creamy peanut butter<br />
■½ cup sesame oil<br />
■¼ cup vegetable oil<br />
■½ cup honey<br />
■½ cup pineapple juice<br />
■¼ cup coconut milk<br />
■1 teaspoon fresh minced ginger<br />
■1 teaspoon red pepper flakes<br />
■1 teaspoon black and regular sesame seeds<br />
■Salt and pepper to taste<br />
■1 tablespoon chives<br />
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<div></div>Place all the ingredients except the chives in a bowl, mix with a whisk. Top with chives or chopped peanuts.<br />
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<br />
<strong>THAI CHICKEN SATAY SKEWERS</strong><br />
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<em>Marinade:</em> <br />
<br />
<br />
1 cup plain yogurt <br />
1 teaspoon freshly grated ginger <br />
1 teaspoon minced garlic <br />
1 tablespoon curry powder <br />
1 1/2 pounds skinless, boneless chicken breasts, cut into strips <br />
20 wooden skewers, soaked in water 30 minutes <br />
Vegetable oil, for grilling <br />
Butter lettuce leaves <br />
Fresh cilantro leaves <br />
Peanut sauce, recipe above<br />
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<em>Directions</em><br />
<br />
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. <br />
<br />
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-18134883145363530272010-07-05T07:29:00.010-04:002010-07-05T07:29:00.706-04:00Perfect Sandwich Bread<em>How many recipes do you know where you can cut the loaf into whisper-thin (1/8”) slices, without it crumbling? Not many, I’d wager.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2OJeX3P-qiT6SGGReCb2VowWT6mGrpuqkOEnXNTVk676tGwnfLaWIdPM5xfBuQIyaev-cfwXjxjdE2KJzplJLUf09ntop450oluCkwq4BANWId0bN7YPvkvwjTq2jfLxMemJ4T8Hxbdw/s1600/sandwichbread6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2OJeX3P-qiT6SGGReCb2VowWT6mGrpuqkOEnXNTVk676tGwnfLaWIdPM5xfBuQIyaev-cfwXjxjdE2KJzplJLUf09ntop450oluCkwq4BANWId0bN7YPvkvwjTq2jfLxMemJ4T8Hxbdw/s320/sandwichbread6.jpg" /></a> <br />
<br />
<strong>Perfect Sandwich Bread</strong><br />
<em>based on a recipe from King Arthur's</em><br />
<br />
<br />
1 1/4 to 1 1/3 cups water, depending on the time of year (more in the winter, less in the summer)<br />
1 heaping tablespoon honey or sugar<br />
1 1/2 teaspoons instant yeast<br />
1/2 cup nonfat dry milk granules<br />
2 tablespoons real butter<br />
1 1/2 to 2 teaspoons salt<br />
4 cups Unbleached All-Purpose Flour <br />
<br />
Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.<br />
<br />
If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 9" x 5" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Until an instant-read thermometer inserted into the center will read 195°F to 200°F.The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0tag:blogger.com,1999:blog-3223872027164589819.post-79740844061682019152010-07-04T03:19:00.000-04:002010-07-04T03:19:00.486-04:00Happy 4th of July 2010<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBbjuh45LUXmqjyXV-XrXBCRvuFm4IysE8lAM2fTqoV067MywguWEC1FvNa7mLenv5aHusXtnN539Typn0wI6MHYzkZqrlnwK9VoTZZBL7hl-6y1u3n4zFmi0JcYQvsLvWjc9bxk3SSh4/s1600/july-fourth-bbq.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBbjuh45LUXmqjyXV-XrXBCRvuFm4IysE8lAM2fTqoV067MywguWEC1FvNa7mLenv5aHusXtnN539Typn0wI6MHYzkZqrlnwK9VoTZZBL7hl-6y1u3n4zFmi0JcYQvsLvWjc9bxk3SSh4/s320/july-fourth-bbq.bmp" /></a></div>The Former Mrs Bhttp://www.blogger.com/profile/02159908935712972820noreply@blogger.com0