tag:blogger.com,1999:blog-82336271490478028852024-03-05T22:36:17.642-08:00Jessie from ScratchJessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.comBlogger161125tag:blogger.com,1999:blog-8233627149047802885.post-53833095905174404422021-03-01T10:05:00.002-08:002021-03-01T16:36:37.974-08:00Exploring the Upper Peninsula...and a Few Yummies<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">I am going to make this short...because I am desperately trying to be more intentional with my time. Spending less of it on my phone or computer. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Let me tell you...it is FREEING!!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I actually thoroughly enjoyed our day trip to Tahquamenon Falls, without worrying about Instagram or Facebook posts. Just me and my family. The only pictures I took were with my Nikon.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Enjoy!!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">(Side note: I know these pictures are really dark...I am working on finding editing software that I like.)</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHz3Vw81VGziIQIrUK_-QLjKyKvxrtzZ2Sv-omkVtVP6uLg1qviP0p2CaFJF3uQwroUAvskLMtjGhldvu1uYDXe97z33ggCod1LukqQDWIb3_HoX-8ldmPv-FM5LlklkAmofeRGCd_xE/s6000/DSC_1461.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHz3Vw81VGziIQIrUK_-QLjKyKvxrtzZ2Sv-omkVtVP6uLg1qviP0p2CaFJF3uQwroUAvskLMtjGhldvu1uYDXe97z33ggCod1LukqQDWIb3_HoX-8ldmPv-FM5LlklkAmofeRGCd_xE/w640-h426/DSC_1461.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKR2ykY1338rjHN9lQeyTfpoSH4A4KUqYw9MPsXxrcgEHaLoxwfD0i0UFpeMKfNgPPS1DWg3i8ryUvj5TBrMZdyRNv94xw0LPrQ9N3_RUBXLDvTVSmpj4fgR5_bR4YtM-8GEluj7Mjw4/s6000/DSC_1698.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKR2ykY1338rjHN9lQeyTfpoSH4A4KUqYw9MPsXxrcgEHaLoxwfD0i0UFpeMKfNgPPS1DWg3i8ryUvj5TBrMZdyRNv94xw0LPrQ9N3_RUBXLDvTVSmpj4fgR5_bR4YtM-8GEluj7Mjw4/w640-h426/DSC_1698.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBdC5mE35K2CAOfA1nVFH6iUV0-KnieQ8V11GcBZfhFk0RfIsAr8x18D8HujZbsWX-pCuicvRqHntM6mb5LSWBHRFSPmeyTQT4NiPWsKnzquvCTR9-miKvM_T62g6zu-EeSAUFKZVQNk/s6000/DSC_1770.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBdC5mE35K2CAOfA1nVFH6iUV0-KnieQ8V11GcBZfhFk0RfIsAr8x18D8HujZbsWX-pCuicvRqHntM6mb5LSWBHRFSPmeyTQT4NiPWsKnzquvCTR9-miKvM_T62g6zu-EeSAUFKZVQNk/w426-h640/DSC_1770.JPG" width="426" /></a></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;">And...I wouldn't be me if I did not include some food shots...</div><div><br /></div><div style="text-align: center;">Sunday dessert...</div><div style="text-align: center;"><br /></div><div style="text-align: center;">cherry pie.</div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPVosIdaKM56LxgUYN73Q33j2woNOQdpl5PCKEfxO7cSBZEqenTGyTliBS4X78e9OeQOBICY11wuGU8hyphenhyphen6aBVoa1Su3UARR4JEOUZjsmG4HlPYXY_XybTWCeiiMxNB3XGskX70eHjtbI/s6000/DSC_1916.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPVosIdaKM56LxgUYN73Q33j2woNOQdpl5PCKEfxO7cSBZEqenTGyTliBS4X78e9OeQOBICY11wuGU8hyphenhyphen6aBVoa1Su3UARR4JEOUZjsmG4HlPYXY_XybTWCeiiMxNB3XGskX70eHjtbI/w640-h426/DSC_1916.JPG" width="640" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkgR7sVMED2fw6RWkNPf7HCz6MQ7MVj3q-T9M_lmNDVMx0z3k_Is9KUVbd8OpFy1jZILkV3hEkO3qjt9ocX4v_IS7fbX6ixgqRneqXVRg16amr9_VbGj31M9bRKk-jQusuV0MW9VoNtQ/s6000/DSC_1951.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkgR7sVMED2fw6RWkNPf7HCz6MQ7MVj3q-T9M_lmNDVMx0z3k_Is9KUVbd8OpFy1jZILkV3hEkO3qjt9ocX4v_IS7fbX6ixgqRneqXVRg16amr9_VbGj31M9bRKk-jQusuV0MW9VoNtQ/w640-h426/DSC_1951.JPG" width="640" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7GOpxLo_yYpRahrkQzCnMXPAHPPCLC4w41U29co100rnymWhznesg7LFsgehJjRSa_ZU2eqcNNqVV7FesDPRPI7GteZ8nhIjEswmAM0-JikkNUOPr8f5zLmiDNAEDNJBjki-hNiXL58/s6000/DSC_1963.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7GOpxLo_yYpRahrkQzCnMXPAHPPCLC4w41U29co100rnymWhznesg7LFsgehJjRSa_ZU2eqcNNqVV7FesDPRPI7GteZ8nhIjEswmAM0-JikkNUOPr8f5zLmiDNAEDNJBjki-hNiXL58/w640-h426/DSC_1963.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I also revived my Taco Lasagna recipe from almost TEN years ago!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBBwuxMLhRRzYEsB7ZBeTIvR0-g96dQAMeVc_B9Qnq-Ef5odeC7OVWv0urxL64Pr1G7a6Gy3MQ_JzhLeBsxWXKYP-LhCM7AAe1o612F8tYynOTUhEP-j4oGU9zVmF7GF5-2vdgwTCDec/s6000/DSC_1969.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBBwuxMLhRRzYEsB7ZBeTIvR0-g96dQAMeVc_B9Qnq-Ef5odeC7OVWv0urxL64Pr1G7a6Gy3MQ_JzhLeBsxWXKYP-LhCM7AAe1o612F8tYynOTUhEP-j4oGU9zVmF7GF5-2vdgwTCDec/w640-h426/DSC_1969.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I swapped in organic ingredients this time. I am pretty sure none of these organic options were even available when I first published it. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A8jtgATAlj5tuTSBiMWvV4tZH5-HszDJ_Z1_rd-xRz9wypQPTPsDPCRnLZYNJxLwae9cb54kWYqNm63X2inbhOQn5-tqoECUl50dG_5TsqS4lmYeNCBQqR5_W8WI3vlNP3YNIoXHt_8/s6000/DSC_1978.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A8jtgATAlj5tuTSBiMWvV4tZH5-HszDJ_Z1_rd-xRz9wypQPTPsDPCRnLZYNJxLwae9cb54kWYqNm63X2inbhOQn5-tqoECUl50dG_5TsqS4lmYeNCBQqR5_W8WI3vlNP3YNIoXHt_8/w640-h426/DSC_1978.JPG" width="640" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;">SO delicious. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I have included a new recipe card printable at the bottom of this post. It will become a new favorite I am sure.</div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpnA3BSSAVw97P4Yw0vV0X__wW-SHT-4ic59_NkaBpRgKtyBni2bqrm8EKofWW_63u4FqA1AfByybQNEbBjv6wusDtcDmBDwZnsO-3zYf3TTbnU9kb2UZfICzMrmTUnIRZAgGODCxioQ/s6000/DSC_1984.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpnA3BSSAVw97P4Yw0vV0X__wW-SHT-4ic59_NkaBpRgKtyBni2bqrm8EKofWW_63u4FqA1AfByybQNEbBjv6wusDtcDmBDwZnsO-3zYf3TTbnU9kb2UZfICzMrmTUnIRZAgGODCxioQ/w640-h426/DSC_1984.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">A few of my lunches lately. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I made some pickled onions...and have been eating them on EVERYTHING!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYaqkjUA7qUb_VuIOFr9LbrADZfeZYfLwS3fvVpXBS__RtiGrTrVLKKSHdEt4ylyj9S2ENhvTSjbM-a_LSs8YatZ8K3RO3WahP0KtH9PZiF3GmHRC98a4TrzAPO7n78EjkzDhkw9v1Y4/s6000/DSC_2000.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYaqkjUA7qUb_VuIOFr9LbrADZfeZYfLwS3fvVpXBS__RtiGrTrVLKKSHdEt4ylyj9S2ENhvTSjbM-a_LSs8YatZ8K3RO3WahP0KtH9PZiF3GmHRC98a4TrzAPO7n78EjkzDhkw9v1Y4/w640-h426/DSC_2000.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;">Our local organic farm has microgreens in stock once again...</div><div class="separator" style="clear: both; text-align: center;">I feel like spring will be here soon!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I will be back later this week with that Cabbage Roll recipe I have been promising for months.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h1 style="clear: both; text-align: center;"><span style="font-family: courier; font-size: x-large;">Jessie</span></h1><br /> <p></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/E6BGTFS.jpg","name":"Taco Lasagna","yield":"12","author":{"@type":"Person","name":"Jessie Saxton"},"video":null,"recipeIngredient":["2 lbs. grass fed ground beef","1 medium yellow onion, chopped","1 can diced green chilies","1 -28oz can tomato sauce ","1 heaping tablespoon chili powder","1 ½ teaspoons garlic powder","2 teaspoons cumin","½ teaspoon oregano","1 teaspoon sea salt","A pinch of cayenne pepper","10-12 taco size tortillas","1 can refried beans","8 oz. Monterrey jack cheese, shredded","8 oz. sharp cheddar, shredded","1 bunch green onions (optional)","Sour cream (optional)","Black olives (optional)"],"recipeInstructions":["Brown the ground beef in a large skillet over medium heat. ","Add the chopped onion to the ground beef and cook for another 2 or 3 minutes, or until onion is tender, stirring occasionally. ","Stir in chili powder, garlic powder, cumin, oregano, salt and cayenne. Cook for 1 minute. ","Add the diced green chilies and the can of tomato sauce. Bring to a simmer. Turn heat to low and let simmer for 20 minutes.","Spread 1 cup of the meat mixture into the bottom of a 13x9 casserole dish. ","Top with 5 of the tortillas. You may have to cut the tortillas in half to make an even layer. ","Spread ½ of the can of refried beans on the tortillas. ","Top with half of the remaining meat mixture. ","Layer ½ the shredded Monterrey jack, and ½ the shredded sharp cheddar on top of the meat mixture. ","Top with the remaining 5 tortillas, cutting them as needed to make an even layer. ","Spread with the remaining beans, and layer with remaining meat mixture. ","Top with the rest of the shredded cheeses.","Cover with foil, being careful that cheese does not touch the foil, and bake at 375° for 30 minutes. ","Remove foil and bake for an additional 10-15 minutes, or until cheese is browned and bubbly."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="5" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="border: 0px rgb(40, 45, 91);"><h3 class="ccm-name" style="border-bottom-color: rgb(0, 0, 0);">Taco Lasagna</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="background: rgb(0, 0, 0);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img src="https://i.imgur.com/E6BGTFS.jpg" draggable="false" alt="Taco Lasagna" title="Taco Lasagna"></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>12</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Jessie Saxton</span></span></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 lbs. grass fed ground beef</li><li>1 medium yellow onion, chopped</li><li>1 can diced green chilies</li><li>1 -28oz can tomato sauce </li><li>1 heaping tablespoon chili powder</li><li>1 ½ teaspoons garlic powder</li><li>2 teaspoons cumin</li><li>½ teaspoon oregano</li><li>1 teaspoon sea salt</li><li>A pinch of cayenne pepper</li><li>10-12 taco size tortillas</li><li>1 can refried beans</li><li>8 oz. Monterrey jack cheese, shredded</li><li>8 oz. sharp cheddar, shredded</li><li>1 bunch green onions (optional)</li><li>Sour cream (optional)</li><li>Black olives (optional)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Brown the ground beef in a large skillet over medium heat. </li><li>Add the chopped onion to the ground beef and cook for another 2 or 3 minutes, or until onion is tender, stirring occasionally. </li><li>Stir in chili powder, garlic powder, cumin, oregano, salt and cayenne. Cook for 1 minute. </li><li>Add the diced green chilies and the can of tomato sauce. Bring to a simmer. Turn heat to low and let simmer for 20 minutes.</li><li>Spread 1 cup of the meat mixture into the bottom of a 13x9 casserole dish. </li><li>Top with 5 of the tortillas. You may have to cut the tortillas in half to make an even layer. </li><li>Spread ½ of the can of refried beans on the tortillas. </li><li>Top with half of the remaining meat mixture. </li><li>Layer ½ the shredded Monterrey jack, and ½ the shredded sharp cheddar on top of the meat mixture. </li><li>Top with the remaining 5 tortillas, cutting them as needed to make an even layer. </li><li>Spread with the remaining beans, and layer with remaining meat mixture. </li><li>Top with the rest of the shredded cheeses.</li><li>Cover with foil, being careful that cheese does not touch the foil, and bake at 375° for 30 minutes. </li><li>Remove foil and bake for an additional 10-15 minutes, or until cheese is browned and bubbly.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class='ccm-card-styles'>.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; 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Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-66123428268238930872021-02-17T10:53:00.004-08:002021-02-22T06:29:42.565-08:00Ash Wednesday...and Tuna Casserole From Scratch<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil65snb1bI-0X-sGWw6Y6n_Orpcgzno8A-AUFHSf9Q4dOH2nTYPBTOGBQtXcG20HBAkZgXNwiHkEic0KIiEB1bMC4vlCTFLhlSyHfUeAjdjdskBF9k78PKQ6fffhpCXBG5Y3FiS3o3DWg/s640/Tuna+Casserole.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil65snb1bI-0X-sGWw6Y6n_Orpcgzno8A-AUFHSf9Q4dOH2nTYPBTOGBQtXcG20HBAkZgXNwiHkEic0KIiEB1bMC4vlCTFLhlSyHfUeAjdjdskBF9k78PKQ6fffhpCXBG5Y3FiS3o3DWg/w480-h640/Tuna+Casserole.jpeg" width="480" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div>This casserole is delicious, and a Lenten staple in our house. My favorite part is that it eliminates to need for canned cream of mushroom soup, which contains many ingredients that are unnecessary and harmful to our bodies.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zZJ-g-73uIhT50-hLk7_PwKhZ4xTbhJvQE-WGEmZVKPupACXSrpf263Xf6qjU_UQOMiKnuocP4PIs_o5mmX8OABeRfqY4x4z-Md2oPgXOKtmoPWjXv6bxWkP1xLXWPRvYMRTMZ_X4_Y/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zZJ-g-73uIhT50-hLk7_PwKhZ4xTbhJvQE-WGEmZVKPupACXSrpf263Xf6qjU_UQOMiKnuocP4PIs_o5mmX8OABeRfqY4x4z-Md2oPgXOKtmoPWjXv6bxWkP1xLXWPRvYMRTMZ_X4_Y/w480-h640/image.png" width="480" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: left;">Plus, it is just plain better than the traditional version.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I hope that you will give it a try!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h1 style="clear: both; text-align: left;">Jessie</h1><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;">He who conceals his transgressions </span></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><span> </span>will not prosper,</span></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;"> but he who confesses and and forsakes</span></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><span> </span> them will obtain mercy.</span></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;"> ~Proverbs 28:13</span><br /></div><div style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><span><br /></span></span></div><div style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/mhNpP5V.jpg","name":"Tuna Casserole From Scratch","yield":"6-8","author":{"@type":"Person","name":"Jessie Saxton"},"video":null,"recipeIngredient":["16 oz box small shell pasta","8 tablespoons butter","1/2 cup onion, finely chopped","1/3 cup celery, chopped","1 clove garlic, minced","8 oz button mushrooms, sliced","1/4 cup all purpose flour","2 cups whole milk","2 cans tuna, drained","1 cup frozen peas","1/4 cup panko bread crumbs","1 cup (4 oz...you can add more if you like!) shredded cheddar cheese","Salt & pepper to taste"],"recipeInstructions":["Preheat the oven to 375 degrees.","Bring a large pot of water to a boil.","In a six quart ovenproof pot, melt 2 Tbsp of butter. Add onions and celery. Cook for 5 minutes over medium-low heat. Add garlic and cook for an additional minute. Add sliced mushrooms. Turn heat up to medium and cook until liquid evaporates from the mushrooms, about 5-8 minutes.","Salt the pasta water and start cooking the noodles.","Add 1/4 cup of butter to the pot with veggies. Once melted, add the flour, stirring constantly for 2 minutes. Slowly add 2 cups of milk, stirring constantly until thickened and bubbling. Add salt and pepper to taste. Stir in peas and tuna.","Drain noodles, and add to the cream mixture, stirring gently.","Combine panko bread crumbs and 2 tablespoons of melted butter. Sprinkle over top of the tuna casserole. Sprinkle with cheese.","Bake for 25 minutes."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="3" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="border: 0px rgb(40, 45, 91);"><h3 class="ccm-name" style="border-bottom-color: rgb(0, 0, 0);">Tuna Casserole From Scratch</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="background-color: black; background: rgb(0, 0, 0);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="Tuna Casserole From Scratch" draggable="false" src="https://i.imgur.com/mhNpP5V.jpg" title="Tuna Casserole From Scratch" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>6-8</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Jessie Saxton</span></span></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>16 oz box small shell pasta</li><li>8 tablespoons butter</li><li>1/2 cup onion, finely chopped</li><li>1/3 cup celery, chopped</li><li>1 clove garlic, minced</li><li>8 oz button mushrooms, sliced</li><li>1/4 cup all purpose flour</li><li>2 cups whole milk</li><li>2 cans tuna, drained</li><li>1 cup frozen peas</li><li>1/4 cup panko bread crumbs</li><li>1 cup (4 oz...you can add more if you like!) shredded cheddar cheese</li><li>Salt & pepper to taste</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 375 degrees.</li><li>Bring a large pot of water to a boil.</li><li>In a six quart ovenproof pot, melt 2 Tbsp of butter. Add onions and celery. Cook for 5 minutes over medium-low heat. Add garlic and cook for an additional minute. Add sliced mushrooms. Turn heat up to medium and cook until liquid evaporates from the mushrooms, about 5-8 minutes.</li><li>Salt the pasta water and start cooking the noodles.</li><li>Add 1/4 cup of butter to the pot with veggies. Once melted, add the flour, stirring constantly for 2 minutes. Slowly add 2 cups of milk, stirring constantly until thickened and bubbling. Add salt and pepper to taste. Stir in peas and tuna.</li><li>Drain noodles, and add to the cream mixture, stirring gently.</li><li>Combine panko bread crumbs and 2 tablespoons of melted butter. Sprinkle over top of the tuna casserole. Sprinkle with cheese.</li><li>Bake for 25 minutes.</li></ol></div></div><div><h3 class="ccm-head">Notes:</h3><div class="ccm-notes" style="white-space: pre-line;"><p>If you do not have an ovenproof pot, add the noodles and veggie/cream/tuna mixture to a casserole dish, add bread crumbs & cheese, then bake.</p></div></div><div class="ccm-credit ccm-hide-on-print" style="display: none;">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1613577264187" type="text/javascript"></script><!--END The Recipe Box-->Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-71625387652022755922020-07-27T09:55:00.046-07:002020-07-27T17:41:53.637-07:00The Perfect Classic Cheesecake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lXlos-28R5OHL8nwQVRUg2HYJ0J9KvQ5G0b8ZYXfXFoTU-YTb2M5K9kgQhLzH1GRaLX1jYLPHgEeFjlkgkV20Rm6cp3MG9A-nU3cOIyU2wESqGRO_e7kbQw6ToIAq2qmORW9AweVBL4/s640/IMG_8569.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lXlos-28R5OHL8nwQVRUg2HYJ0J9KvQ5G0b8ZYXfXFoTU-YTb2M5K9kgQhLzH1GRaLX1jYLPHgEeFjlkgkV20Rm6cp3MG9A-nU3cOIyU2wESqGRO_e7kbQw6ToIAq2qmORW9AweVBL4/w500-h375/IMG_8569.jpg" width="500" /></a></div>
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Hello, friends! Have I got an amazing recipe for you. The most perfect, creamy, silky, delicious cheesecake of all time. Tested and perfected. Being the Golden Girls lover that I am, would you expect any less?</div>
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The trick to creating this masterpiece is the baking method. A little lower and longer than your average recipe, over a pan of steamy water, and cooled slowly over time. Trust me. This is the ticket to a divine, crack free cheesecake.</div><div><br /></div><div>In the past I have tried wrapping my springform pan in layers of foil, and baking it in a roasting pan of boiling water...only to have the crust turn out soggy, because there will inevitably be a leak somewhere. By placing the pan of water on a rack underneath the cheesecake, you completely eliminate this problem, while still adding much needed moisture to your oven. The lower baking temp also aids in the retention of moisture. </div><div><br /></div><div>Another key element to this recipe is the crust. I decided to increase the amount of butter I had been using, and also forgo the prebaking. The result is a firmer, less fragile crust, that stands up to refrigeration with an exceptional texture.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZuLHQ-DiWhCstn6jWzEbqb7M58Jbwlyng9Q82HSH1HIY_FVS70mSNQBV4lpTz1fhdQ-8ctFO2JWDdgMBl_9eH8-gR9bNv8AJpK81W_5z-NkubzcFGpZ2Zp_KxyJSl5oX_Eavpcsn6GA/s640/IMG_8554+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZuLHQ-DiWhCstn6jWzEbqb7M58Jbwlyng9Q82HSH1HIY_FVS70mSNQBV4lpTz1fhdQ-8ctFO2JWDdgMBl_9eH8-gR9bNv8AJpK81W_5z-NkubzcFGpZ2Zp_KxyJSl5oX_Eavpcsn6GA/w375-h500/IMG_8554+%25281%2529.jpg" width="375" /></a></div><div><br /></div><div><br /></div><div>The most difficult part of this recipe is seriously the wait. I can be an instant gratification kind of girl. Cheesecake takes time. Hours of cooling and refrigeration. It is so worth it in the end, though. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFQH3ATAr4nWYhbXX_1AKNznBjiyDRINW0GU8Y0f9XN_4VgUtDZHI8KozR0f5x5FhA0Ezf89xF43JzXES7ngaYz9jcKhOYB7rde44eBun-b5URUv0acUq-oqiQ-MYzV4_PWqGvoWu72c/s640/IMG_8579.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFQH3ATAr4nWYhbXX_1AKNznBjiyDRINW0GU8Y0f9XN_4VgUtDZHI8KozR0f5x5FhA0Ezf89xF43JzXES7ngaYz9jcKhOYB7rde44eBun-b5URUv0acUq-oqiQ-MYzV4_PWqGvoWu72c/w375-h500/IMG_8579.jpg" width="375" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVToJxzX0Tij7ci09VrGIPF8VtZK0AZZUQ1onvWj8nDxGA9itLd6Ggzv_MN57nisv77ySrWK8hoUMHMZwm6JoB8B5TrmiswkgIcDZC-qRm2NWaXKbvT4mC0iZdvOgDgU-g69sBZaUFa3o/s640/IMG_8588.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVToJxzX0Tij7ci09VrGIPF8VtZK0AZZUQ1onvWj8nDxGA9itLd6Ggzv_MN57nisv77ySrWK8hoUMHMZwm6JoB8B5TrmiswkgIcDZC-qRm2NWaXKbvT4mC0iZdvOgDgU-g69sBZaUFa3o/w625-h469/IMG_8588.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>By the way. Homemade caramel sauce is my new favorite way to eat cheesecake. </div><div><br /></div><div><div>If you would like to see my full tutorial, it is available on my Instagram page in my <a href="https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODYwMjcwMTY2MDE1MDE1?igshid=1asc8wbcndd87&story_media_id=2351027851287109045" target="_blank">Saved Stories</a>! </div><div> </div><div>Thanks for reading!! </div><div><br /></div><div>Jessie</div><div><br /></div><div><br /></div></div><div><br /></div><div><br /></div><div>
<!--START The Recipe Box--><script type="application/ld+json">{"image":"https://lh3.googleusercontent.com/pw/ACtC-3daKkHc53CUqFPR7Vp2uDMkbmcGX9_8O0zRevGXnZeLnC3y6cWiMXEi5JuRSpNMvTkGi-mPSlVjLbf68PR5yZ9Bn-oZdZWUtkw6gb33XyVTdYhUkjDoF857SLMIKY1mEFXNl-hEPWh7fcol8Ko30lQ4=w480-h640-no?authuser=0","name":"Classic Cheesecake","prepTime":"PT0H20M","cookTime":"PT1H15M","totalTime":"PT1H35M","description":"A rich and silky cheesecake, guaranteed to become your new favorite dessert.","yield":"8-12","author":{"@type":"Person","name":"Jessie Saxton"},"video":null,"recipeIngredient":["1-2/3 cups graham cracker crumbs","1/4 cup brown sugar, lightly packed","7 tablespoons melted butter","4-8 ounce packages cream cheese, softened","1 cup white sugar","1 cup sour cream, at room temp","3 large eggs, plus 1 yolk, at room temp ","2 teaspoons pure vanilla extract","a pinch of sea salt"],"recipeInstructions":["Combine the graham cracker crumbs, brown sugar, and melted butter until all ingredients are evenly distributed and a crumbly mixture forms. ","Lightly grease a 9 inch springform pan with butter. ","Press the crust mixture into the bottom, and about 2/3 of the way up the sides, of the pan. Using a glass to press crumb mixture into the pan makes quick work of this. Set aside to make the filling.","Preheat oven to 325 °. Start a kettle of water to boil (for steaming cheesecake as it bakes in the oven).","In the bowl of a stand mixer (or a large mixing bowl), beat cream cheese at medium speed until no lumps remain, scraping down the sides of the bowl as needed. Do not over mix. Add the sugar. Mix until it just starts to look creamy and smooth again. Next, add the sour cream and vanilla. Continue to mix on medium speed until the mixture develops a silky, smooth texture, scraping down the side as necessary. Begin adding the eggs, one at a time, until each is just combined. Scrape the bowl down after each addition. Add the egg yolk, and continue to mix on medium-low until filling is silky and no lumps remain. DO NOT OVER MIX. This will take away from the texture.","Pour filling into the graham cracker crust and smooth the top.","Place a pan of boiling water on the lowest rack of the preheated oven. ","Put cheesecake on the center rack, situated directly above the pan of boiling water.","Bake for 75 minutes. Cheesecake is done when the edges puff up slightly, and the center is set, but still jiggles a bit. ","Do not remove the cheesecake, but allow it to cool in the oven for an hour, with the oven door propped open slightly.","After one hour, remove to cool completely on a counter top or table (1-2 hours).","Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="1" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="border: 0px rgb(40, 45, 91);"><h3 class="ccm-name" style="border-bottom-color: rgb(0, 0, 0);">Classic Cheesecake</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><a class="ccm-printbutton" href="https://www.recipesgenerator.com/p/print.html" id="ccm-printbutton" onclick="ccmpr(this);" style="background-color: black; background-position: initial initial; background-repeat: initial initial;" target="_blank">Print</a><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="Classic Cheesecake" src="https://lh3.googleusercontent.com/pw/ACtC-3daKkHc53CUqFPR7Vp2uDMkbmcGX9_8O0zRevGXnZeLnC3y6cWiMXEi5JuRSpNMvTkGi-mPSlVjLbf68PR5yZ9Bn-oZdZWUtkw6gb33XyVTdYhUkjDoF857SLMIKY1mEFXNl-hEPWh7fcol8Ko30lQ4=w480-h640-no?authuser=0" title="Classic Cheesecake" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>8-12</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Jessie Saxton</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 20 M</span><span class="ccm-time-child">Cook time: 1 H & 15 M</span><span class="ccm-time-child">Total time: 1 H & 35 M</span></div><div class="ccm-summary">A rich and silky cheesecake, guaranteed to become your new favorite dessert.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients:</h3><div class="ccm-section"><div class="ccm-section-title">Graham Cracker Crust</div><ul><li>1-2/3 cups graham cracker crumbs</li><li>1/4 cup brown sugar, lightly packed</li><li>7 tablespoons melted butter</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Cheesecake Filling</div><ul><li>4-8 ounce packages cream cheese, softened</li><li>1 cup white sugar</li><li>1 cup sour cream, at room temp</li><li>3 large eggs, plus 1 yolk, at room temp </li><li>2 teaspoons pure vanilla extract</li><li>a pinch of sea salt</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions:</h3><div class="ccm-section"><div class="ccm-section-title">Crust</div><ol><li>Combine the graham cracker crumbs, brown sugar, and melted butter until all ingredients are evenly distributed and a crumbly mixture forms. </li><li>Lightly grease a 9 inch springform pan with butter. </li><li>Press the crust mixture into the bottom, and about 2/3 of the way up the sides, of the pan. Using a glass to press crumb mixture into the pan makes quick work of this. Set aside to make the filling.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Cheesecake</div><ol><li>Preheat oven to 325 °. Start a kettle of water to boil (for steaming cheesecake as it bakes in the oven).</li><li>In the bowl of a stand mixer (or a large mixing bowl), beat cream cheese at medium speed until no lumps remain, scraping down the sides of the bowl as needed. Do not over mix. Add the sugar. Mix until it just starts to look creamy and smooth again. Next, add the sour cream and vanilla. Continue to mix on medium speed until the mixture develops a silky, smooth texture, scraping down the side as necessary. Begin adding the eggs, one at a time, until each is just combined. Scrape the bowl down after each addition. Add the egg yolk, and continue to mix on medium-low until filling is silky and no lumps remain. DO NOT OVER MIX. This will take away from the texture.</li><li>Pour filling into the graham cracker crust and smooth the top.</li><li>Place a pan of boiling water on the lowest rack of the preheated oven. </li><li>Put cheesecake on the center rack, situated directly above the pan of boiling water.</li><li>Bake for 75 minutes. Cheesecake is done when the edges puff up slightly, and the center is set, but still jiggles a bit. </li><li>Do not remove the cheesecake, but allow it to cool in the oven for an hour, with the oven door propped open slightly.</li><li>After one hour, remove to cool completely on a counter top or table (1-2 hours).</li><li>Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{margin: 0;color: #fff;padding: 5px;font-size: 14px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;font-size: 16px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-link{color: #4193f0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px}.ccm-time-child{padding: 5px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){margin-right: 12px}.ccm-time-child:not(:last-child):after{content: '';display: inline-block;height: 10px;width: 1px;background: #000;vertical-align: middle;margin-left: 12px}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic}[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25)}[data-ccmcardnum='3'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='3'] .ccm-btns-wrapper{position:relative;text-align:center;margin-bottom:25px;}[data-ccmcardnum='3'] #ccm-printbutton{width:90px;height:35px;font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px}[data-ccmcardnum='3'] .ccm-print-options{right:calc(50% - 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<span style="font-family: "georgia" , "times new roman" , serif;">Guys, I am going to be honest with you...I have more muffin recipes than anyone probably should. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">There is just something about them. You can eat them any time of day. And with the right ingredients, they can be pretty nutritious. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once I discovered the existence of whole wheat pastry flour I couldn't help myself from creating and converting recipes. You can purchase this at health food stores...or order online. Bob's Redmill makes my favorite Organic Whole Wheat Pastry Flour.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">My favorite thing to do is make several batches on a Sunday afternoon, and store them in my freezer. Like almost immediately. This locks in their moisture</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">They are perfect tucked into my kids' lunches.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Because I have a sick kiddo right now...and you are all really just here for the recipes...I am not going to drag this out...</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Here are 3 of my best muffin recipes</span></div>
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<h3>
Chocolate Chip Zucchini Muffins</h3>
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<li>2 cups whole wheat pastry flour</li>
<li>3/4 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2 tsp cinnamon</li>
<li>2 eggs</li>
<li>1/2 cup coconut oil</li>
<li>1/2 cup buttermilk</li>
<li>2/3 cups coconut sugar</li>
<li>1 tsp vanilla extract</li>
<li>2 cups grated zucchini</li>
<li>1/2 cup mini chocolate chips</li>
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<li>Whisk together dry ingredients (except chocolate chips).</li>
<li>In a separate bowl, mix the wet ingredients (except zucchini)</li>
<li>Pour the wet ingredients over the dry, and gently fold together, until just combined.</li>
<li>Fold in the zucchini and chocolate chips.</li>
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Bake at 375 degrees for 20-24 minutes.</div>
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<h2>
Blueberry Pancake Muffins</h2>
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<div style="text-align: center;">
<ul>
<li style="text-align: left;">2 cups whole wheat pastry flour</li>
<li style="text-align: left;">3/4 tsp baking soda</li>
<li style="text-align: left;">1/2 tsp baking powder</li>
<li style="text-align: left;">1/2 tsp salt</li>
<li style="text-align: left;">2 eggs</li>
<li style="text-align: left;">2/3 cup maple syrup</li>
<li style="text-align: left;">3/4 cup Greek yogurt (full fat)</li>
<li style="text-align: left;">1/2 cup melted coconut oil</li>
<li style="text-align: left;">1 tsp vanilla extract</li>
<li style="text-align: left;">1 1/2 cup blueberries (thawed frozen are fine)</li>
</ul>
<div style="text-align: left;">
<ol>
<li>Whisk together dry ingredients.</li>
<li>In a separate bowl, mix the wet ingredients.</li>
<li>Pour the wet ingredients over the dry, and gently fold together, until just combined.</li>
<li>Fold in the blueberries.</li>
</ol>
<div>
Bake at 375 degrees for 20-24 minutes.</div>
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<h2>
Bran Muffins</h2>
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<div style="text-align: start;">
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<ul style="text-align: start;">
<li style="text-align: left;">1 1/4 cups whole wheat pastry flour</li>
<li style="text-align: left;">1 1/2 tsp baking soda</li>
<li style="text-align: left;">1/4 tsp salt</li>
<li style="text-align: left;">1 egg</li>
<li style="text-align: left;">2/3 cup maple syrup</li>
<li style="text-align: left;">1 cup buttermilk</li>
<li style="text-align: left;">1/4 cup melted butter</li>
<li style="text-align: left;">1 1/2 cups bran flakes cereal</li>
</ul>
<div style="text-align: start;">
<ol>
<li style="text-align: left;">Whisk together all of the dry ingredients (except cereal).</li>
<li style="text-align: left;">In a separate bowl, mix the wet ingredients.</li>
<li style="text-align: left;">Pour the wet ingredients over the dry, and stir until combined.</li>
<li style="text-align: left;">Fold he bran flakes into the batter.</li>
<li style="text-align: left;">Cover and refrigerate for at least 8 hours.</li>
</ol>
<div>
<div style="text-align: left;">
Bake at 375 degrees for 18-22 minutes,</div>
</div>
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<div style="text-align: start;">
<div style="text-align: left;">
Makes 12 muffins.</div>
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Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com2tag:blogger.com,1999:blog-8233627149047802885.post-3374573432069396992019-09-16T13:55:00.004-07:002019-09-16T13:55:36.270-07:00Simple Enchiladas<div class="separator" style="clear: both; text-align: center;">
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So...here I am...back for my yearly post. I am at the point where I am making no promises to myself, or anyone else, regarding my post frequency. I feel like I say I will post more and automatically set myself up for failure. We'll just view the blog as a place where when I feel compelled to post, I will.<br />
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And I feel really compelled to post these delicious, super easy enchiladas. They are for sure a top five with my family. The beauty of them is...you can pretty much fill them with whatever you like. All ground beef, all pork, ground turkey or chicken, even roasted veggies or sweet potatoes. We love them with a mixture of local ground beef and pork, so that it how I wrote the recipe. The best part, in my opinion, is the way the tortillas soaks up the enchilada sauce and combine with the melted cheese. Add some crunchy romaine and a spoonful of sour cream or guacamole...perfection.<br />
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I will leave you all with some super fancy iPhone pics...and of course, THE RECIPE!<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Simple Enchiladas</span></div>
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<ul>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1 lb grass fed ground beef</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1 lb ground pastured pork </span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1 tsp sea salt (more if needed)</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1 large yellow onion, chopped</span></li>
<li><span style="background-color: white; color: #262626;"><span style="font-family: "georgia" , "times new roman" , serif;">4 cloves of garlic, minced</span></span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">8 organic flour tortillas</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">8 oz. cheddar cheese (or combo of cheddar and Monterrey Jack), shredded</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Enchilada sauce (recipe follows)</span></li>
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<span style="color: #262626; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #262626; font-family: "georgia" , "times new roman" , serif;">Directions:</span></div>
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<ol>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Preheat Oven to 375 degrees</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Cook beef and pork in a large skillet, over medium heat, breaking it up with a spoon or spatula, until crumbly and no longer pink. </span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Add onions and salt. Cook until the onions are translucent. </span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Add the garlic, cooking for an additional 2 minutes. </span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Remove the pan from heat.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Spread about 1/2-3/4 of a cup of enchilada sauce in the bottom of a 13"x9" casserole dish. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Using a slotted spoon (to allow grease to drain), fill each tortilla with 1/8 of the meat mixture and roll up, laying them seam side down in the pan, side by side. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Spread remaining sauce evenly over the tortillas. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Top with shredded cheese. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bake on the middle rack of the oven, uncovered, for 25-30 minutes, or until cheese is melted and starts to brown.</span></li>
</ol>
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<span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Enchilada Sauce</span></h2>
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<ul>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">2 Tbsp butter (grass fed)</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">2 Tbsp organic AP flour</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1/4 cup chili powder</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1 tsp garlic powder</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1 tsp onion powder</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1/2 tsp cumin</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">8 oz. tomato sauce</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">1 1/2 cups chicken stock</span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Salt to taste</span></li>
</ul>
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<span style="color: #262626; font-family: "georgia" , "times new roman" , serif;">Directions:</span></div>
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<br />
<ol>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Melt butter in a medium saucepan, over medium heat. </span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif;">Add flour and whisk until bubbling. </span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Continue to whisk continuously for 2-3 minutes, creating a roux. </span></li>
<li><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif; text-align: left;">Add spices.</span><span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif;"> </span></li>
<li><span style="background-color: white; color: #262626; font-family: Georgia, Times New Roman, serif;">Whisk for 30 seconds, then add the tomato sauce. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #262626;">Slowly whisk in the chicken stock. </span>Once mixture is bubbling, and slightly thickened, reduce heat to low.<span style="background-color: white; color: #262626;"> </span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Taste to see if salt needs to be added.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Allow sauce to simmer for 15-20 minutes, stirring occasionally. </span></li>
</ol>
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<span style="background-color: white; color: #262626; font-family: "georgia" , "times new roman" , serif;">Once the sauce cools it can be stored in a tightly closed jar in the refrigerator.</span><br />
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Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-200035055563618512018-07-24T08:51:00.001-07:002018-07-24T12:31:09.020-07:00Nearly Famous (Double Batch!) Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Hello there friends! </div>
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I guess I have developed this bad habit of once yearly posting. </div>
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I know I always say this...but I am really going to try to post more frequently. I have so many recipes to share with you guys!</div>
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On that note...I am trying a new (to me) printable recipe format. It is super old school. Like 2012. But when you are dealing with a tech moron such as myself, you are going to have to take what you can get...at least until I can train my brain to accept and absorb new information...or find a computer whiz to help me. (Not gonna lie, I am kind of hoping on an IT genius dropping from the sky.)</div>
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Oh, and did you notice the new blog name? After what felt like months of agonizing (so dramatic) over this, it just popped into my head last week. Lots of things are happening that way for me lately, though. It is like this years long fog is finally lifting. It is definitely a God thing. You know when you have been praying for the wrong things for so long (or not even praying at all), and then you finally, in a moment of complete desperation, pray for the right thing? Things just start to happen. They may not be comfortable things. In all honesty, my moment lead to some pretty dark days. But never once in those days did I question it. I realized exactly why things happened the way they did. God was trying to bring me to this place of total surrender. Realizing that His plan may not be my plan, but it is the right plan. </div>
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I am rambling. I know. </div>
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Now that we have all of that out of the way...<br />
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Just get to that damn cookie recipe, Jess!!</div>
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When I claim these to be nearly famous, I mean that once people taste them, they are the only chocolate chip cookie they can think about...but since only a handful of people have ever actually eaten them (mainly my family and friends)...it doesn't qualify them for actual full blown fame. </div>
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Yes, they are <i>that </i>good.<br />
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As many of us baking enthusiasts know, this is the Holy Grail of all recipes. <br />
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The quintessential chocolate chip cookie.</div>
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It has actually taken me many years to hone this recipe. </div>
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Dozens of batches of cookies that were either too crispy, too chewy, too thin, too light, too chocolaty (that's a thing in my world...deal with it), or too bland, have led me to this.</div>
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Perfection. A bold statement, I know. I encourage you to taste for yourself.<br />
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<span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Ingredients:</span></span></div>
<ul>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">2 cups butter, softened</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">2 cups brown sugar, packed</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">1 cup granulated sugar</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">4 eggs, at room temp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">4 tsp REAL vanilla extract</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">2 tsp baking soda</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">1/2 tsp baking powder</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">1 1/2 tsp salt</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">5 1/2 cups unbleached all purpose flour</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">4 cups chocolate chips</span></span></li>
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<span style="font-size: small;"><span style="font-family: "times new roman" , serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Directions:</span></span></div>
<ol>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Preheat oven to 375 degrees.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">In
the bowl of a stand mixer (or other large bowl), combine softened
butter and sugars. Mix on medium speed until light and fluffy, scraping
down the bowl with a spatula as necessary.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Mix in eggs, one at a time, scraping the bowl after each addition.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Add vanilla, baking soda, baking power, and salt. Mix until well combined.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Slowly add flour, mixing until combined.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Stir in chocolate chips.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Cover and refrigerate for one hour. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Using a medium cookie scoop, drop dough onto a parchment lined pan, leaving 2-3 inches between cookies.</span></span></li>
<li style="text-align: left;"><span style="font-size: small;"><span style="font-family: "times new roman" , serif;">Bake for 12 minutes (or until lightly browned) </span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: "times new roman" , serif;"><a href="https://sites.google.com/site/jessiefromscratchrecipes/nearly-famous-double-batch-chocolate-chip-cookies" target="_blank"> Printable Recipe</a></span></span><br />
<br />
<br />
<span style="font-size: small;"><span style="font-family: "times new roman" , serif;">If you would like to watch an actual demonstration, you can head over to Instagram @jessiefromscratch and watch my very first IGTV baking production. Don't be too hard on me...I am new to the video thing. I am actually planning on using this platform for some of the new recipe I post. Let me know how you like it. While you are over on Insta, you can also follow me...if you want. I share stories daily. </span></span><br />
<span style="font-size: small;"><span style="font-family: "times new roman" , serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "times new roman" , serif;">I will be posting more recipes soon!</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "times new roman" , serif;"> <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b>Jessie</b></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "times new roman" , serif;"> </span></span>Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-74174010813510738122017-08-01T10:37:00.002-07:002017-08-01T12:54:42.690-07:00Identity Crisis: Bruschetta Chicken Over Roasted Garlic Mashed PotatoesHey there! It's me. Don't remember who I am? That's ok...half of the time I don't remember either. For real. Life can really pack a wallop. Sometimes when we are in the thick of it we lose pieces of ourselves, and getting them back.. and fit into place..is difficult. That is where I am right now. But here are a few of the definite things I know...I am Jessie, I love to cook and bake, I am passionate about real food (my definition may differ from some), and I love to write. How that all comes together and makes sense...I am not sure. <br />
<br />
Speaking of packing a wallop...you should totally make this bruschetta baked chicken I conjured up this weekend. It's a flavor wallop. And, like me, it's having a bit of an identity crisis...is it Italian, with its tomato basil garlicky topping, over melty mozzarella ...or is it good old fashioned, chicken-and-mashed-potatoes, American comfort food? It's not sure. But it is amazing.<br />
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See how I did that? Slid that in there and tied it all together. Smooth transitions are what I am all about.<br />
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Lies.<br />
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<h2 style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">
<span style="font-family: "georgia" , "times new roman" , serif;">Identity Crisis: Bruschetta Chicken Over Roasted Garlic Mashed Potatoes</span></span></h2>
<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 375 degrees</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bruschetta Topping</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups of chopped tomatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves of garlic, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 handful of fresh basil, chiffonade cut</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon balsamic vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sea salt to taste</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Combine all ingredients in a small bowl. Toss to coat. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Garlic Mashed Potatoes</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 pounds of red potatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup heavy cream (possibly more)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 head of roasted garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon fresh Italian parsley, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sea salt and pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Balsamic Glaze</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1 cup of good quality (I hate when Ina does that, but it could not be avoided) balsamic vinegar</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1/4 cup of brown sugar</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">4-5 chicken breasts, pounded to an even thickness</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1 medium red onion, sliced into 1/4 inch thick rings</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">8 oz. fresh mozzarella</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Sea salt and pepper</span></span><br />
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<br />
I
am not tech savvy, and I do not possess the kind of resources to post
this recipe in a fancy schmancy way. I know it may be a problem for
some...but hey, I am doing the best I can with what I have.<br />
<br />
First things first. The balsamic glaze for this recipe can be made up to a few days ahead of time...but,
to be honest, I was kind of flying by the seat of my pants on this one,
so I made it at the same time as everything else. I would not recommend
this. The glaze did not have time to thicken up. If you don't want to
make it that far in advance, it really only took about a half an hour
for it to cool and thicken.<br />
<br />
Here are the instructions...<br />
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(Sorry for the horrible pictures...they are stills that I created from iPhone videos used in my Instagram story. See...not tech savvy in the least. It's a bit laughable.)<br />
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<div>
Add
1 cup of balsamic vinegar and 1/4 cup of brown sugar to a small saucepan. Bring to a boil, then
turn the heat down and let it simmer, whisking every so often, for 20
minutes. Remove from heat and let stand to thicken.<br />
<br />
On to roasting the garlic. This is super easy.<br />
<br />
Heat your oven to 400 degrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCigM-xW91vaMcGA7re7mgREBUshSlCbFis1qCXNCpTkRFcwSdesh5BcVKDYyqstfvnkYQxWVkwRHNTWp9IQQT1IJ3s9U6CD8xiIFSoqflZaJ6CfphtSmAOVTmxLTnD3hbbScYKgXmCpM/s1600/IMG_0124.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCigM-xW91vaMcGA7re7mgREBUshSlCbFis1qCXNCpTkRFcwSdesh5BcVKDYyqstfvnkYQxWVkwRHNTWp9IQQT1IJ3s9U6CD8xiIFSoqflZaJ6CfphtSmAOVTmxLTnD3hbbScYKgXmCpM/s400/IMG_0124.PNG" width="225" /></a></div>
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Simply peel a few of the outer layers of skin off of a head of garlic, then cut 1/4 to 1/2 inch from the top. Place the garlic on a sheet of aluminum foil, drizzle with about a teaspoon of extra virgin olive oil, and wrap it loosely in the foil. You can put this into a small oven safe dish, such as a ramekin, or just place it right on the middle rack of your oven. Roast for 30 minutes. This should be done a few hours before you prepare the chicken. Because one thing you do not want to do is squeeze piping hot garlic out of the skin. Unless you enjoy a good second degree burn which will erase your fingerprints for a week.<br />
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Next, I like to always have everything washed, chopped, and ready to Tango. Kitchen chaos does not make for an enjoyable experience. This means that washing your potatoes, slicing the onion, and preparing the bruschetta topping should be your next priority.<br />
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For my bruschetta, I used locally grown organic small tomatoes. They were absolutely perfect in this dish.<br />
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<br />
<br />
So...<br />
<br />
We are ready to start bringing this bad boy together. <br />
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I suggest that you begin by boiling your potatoes. Depending on their size, you can either cut them in half or into quarters. I used new potatoes that I purchased at the farm market, which were about the size of a golf ball, so I cut them in half. They will take roughly 20 minutes to cook from the point at which they start to boil.<br />
<br />
While your potatoes are cooking, line a baking sheet with aluminum foil. Drizzle the foil with olive oil and smear it around a little, to prevent your chicken breasts from sticking. Lay your chicken breasts, smooth side down, on the pan and season them with salt and pepper. Turn them over and season the top.<br />
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Place a few slices of onion on each breast and season them with more salt and pepper.<br />
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<br />
Pop them into a 375 degree oven.<br />
<br />
After 20 minutes, take them out and top the onion with slices of fresh mozzarella. I used Bel Gioioso slices. They are the perfect size. If you do not have slices available, you can slice your own to about 1/4 inch thickness.<br />
<br />
Bake for another 10 minutes.<br />
<br />
At this point it will look like you have a soupy mess...the joy of working with fresh mozzarella. But I promise it will get better.<br />
<br />
Turn the oven to broil, and cook for another 3-5 minutes, until the cheese bubbles and browns a bit.<br />
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Remove the chicken from the oven.<br />
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<br />
<br />
It's time to discuss those roasted garlic mashed potatoes...which will likely be ready to put together while the chicken is baking. <br />
<br />
Once they are tender, drain your potatoes and return them to the pan. Add the butter and heavy cream over top. Next, squeeze that delicious smelling garlic that you roasted earlier into the mix. Add some salt and pepper. Using a potato masher, mash them to your desired consistency. I like mine a little chunky. You can certainly add more cream...or a little whole milk...to thin them out if necessary. Taste to make sure that they are well seasoned. This is important! Sprinkle them with fresh parsley (I used dried, because it was all I had on hand), and give everything a stir to combine.<br />
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<br />
<br />
Finally, we plate this all up.<br />
<br />
Yassssss!<br />
<br />
Place a scoop of mashed potatoes onto the middle of 4 or 5 (depending on how many breasts you baked) plates, and spread it out a bit. It should cover an area a little larger than the size of the chicken breasts. Next, place those cheesy chicken breasts onto the potatoes.Top with a generous helping of the bruschetta and drizzle with the balsamic glaze.<br />
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This is honestly one of the best dinners to ever come out of my head and onto a plate. My son is still raving about it. So if you want to impress your family with something a little different, and huge on flavor, I urge you to give this a try!<br />
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If you enjoyed this post, and would like me to start posting more, please let me know by leaving a comment.<br />
<br />
<span style="font-size: x-large;"><span style="font-family: "courier new" , "courier" , monospace;">Jessie</span></span><br />
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Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-7334618364211252962016-10-17T10:10:00.001-07:002016-10-17T10:36:01.908-07:00Apple & Gouda Stuffed Chicken Breasts<br />
<h2>
<span style="font-family: "baskerville old face"; font-size: large;"><div class="separator" style="clear: both; text-align: center;">
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</span></h2>
<br />
<span style="font-family: "baskerville old face"; font-size: large;">About 10 years ago I stumbled on a
recipe for cheddar and apple stuffed chicken breasts. It sounded delicious, and
very autumnal, so I was sold. At that point I was a beginner cook, at best. The
recipe called for chicken breasts for be pounded thin, stuffed with filling,
then rolled up and baked. It was a disaster. Picture raw chicken pieces flying
from under my meat mallet, while those poor breasts were torn to bits by an
overzealous beating. Then there was my brilliant attempt to save them by piling
what poultry scraps were left onto a baking sheet and plopping gobs of cheesy
apple stuffing on top. They may be the worst thing to ever come out of my
kitchen. So, when I came across a picture of a gorgeous platter of apple stuffed
chicken breasts on Pinterest, I decided that I needed a chance at redemption.
</span>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Sans meat mallet.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">It pleases me down to my
perfectionist soul to be able to present a relatively easy, delicious recipe for
Apple & Gouda Stuffed Chicken Breasts. Which, to my amazement, came together
on the first try. Even with my aversion to touching raw meat. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Let’s get down to
business.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">You will need…</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCfrK9_XJ3aMVL-dpsL6B55rKVbUT_RASAvlbEAv_iFMrrmSahGUHH9p8-mhWDgQnQrwXPxbm8JaJUp4AMaK4z7sviOGHN9ZATUKp_MW9ZzbjWXM-blxikjkkfIZgwTP-nQmiCvDk6Qc/s1600/728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCfrK9_XJ3aMVL-dpsL6B55rKVbUT_RASAvlbEAv_iFMrrmSahGUHH9p8-mhWDgQnQrwXPxbm8JaJUp4AMaK4z7sviOGHN9ZATUKp_MW9ZzbjWXM-blxikjkkfIZgwTP-nQmiCvDk6Qc/s640/728.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;"> </span><span style="font-size: large;">Four boneless skinless chicken
breasts.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiI92_CpTYdmK8gnzqJ7mskeyBGPwTWjqJakrlzXieb7xZcwGHNElEPLgKaiMPlPw6rDjMnK_OYC6uU5In21YuT9CR1k1bAxxb6Co940PnfrZNpHwoSgXRHzgO6CPZivs7AclqqsrgNU/s1600/729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiI92_CpTYdmK8gnzqJ7mskeyBGPwTWjqJakrlzXieb7xZcwGHNElEPLgKaiMPlPw6rDjMnK_OYC6uU5In21YuT9CR1k1bAxxb6Co940PnfrZNpHwoSgXRHzgO6CPZivs7AclqqsrgNU/s640/729.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span><span style="font-size: large;">
</span><span style="font-family: "baskerville old face"; font-size: large;"><span style="font-size: xx-small;">One or two apples, depending
on their size. I used Macintosh, because </span><span style="font-size: xx-small;"><span style="font-size: large;">they are my
favorite, but any slightly tart, firm baking apple will work.</span> </span></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Four ounces of Gouda cheese,
shredded.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">A half of a cup of seasoned bread
crumbs. Store bought can be used, but I find that making my own saves money and
taste better. I use the leftover ends of our bread loaves. Just zip them
together in a food processor with some dried thyme and parsley flakes. They can
be spread out on a cookie sheet and left in a cool, dry place, such as a pantry
shelf, for two or three days, or until all of their moisture has evaporated.
Store them in a tightly closed container for up to a month. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Two shallots, sliced to about a
quarter inch thickness…</span><br />
<span style="font-size: large;"><br /></span>
<br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdUesg77Tt-yhKc_u9eutl6Dk9rd2WZNe2DGcvFSEU_yxqWlWD-90VzoGsQqdHgy_TuAiek-i06gZav1wST5zCTBPq035FuMOYZmjknmfOSO6CLG_ab8gbDHK3HnMYJ9M7MVY_n0Qd4E/s1600/760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdUesg77Tt-yhKc_u9eutl6Dk9rd2WZNe2DGcvFSEU_yxqWlWD-90VzoGsQqdHgy_TuAiek-i06gZav1wST5zCTBPq035FuMOYZmjknmfOSO6CLG_ab8gbDHK3HnMYJ9M7MVY_n0Qd4E/s640/760.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">and sautè over medium-low heat in
a tablespoon of butter (I use Kerrygold, a good grassfed butter, for all of my
cooking and baking), until tender and golden.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "baskerville old face"; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSaNeykRneFYIg3jlD-PHofjQc9D5o1B91XkL9i-owIHMV1ot8EGsN748yeyhpWthmliE86-hqP6YsXF6BtPQaUm8lqnCOwKhAEh6jXd7x_lWRqJJyKxc4O4_ajCfhuUYKSA9nssLm5w/s1600/731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSaNeykRneFYIg3jlD-PHofjQc9D5o1B91XkL9i-owIHMV1ot8EGsN748yeyhpWthmliE86-hqP6YsXF6BtPQaUm8lqnCOwKhAEh6jXd7x_lWRqJJyKxc4O4_ajCfhuUYKSA9nssLm5w/s640/731.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">In a small bowl combine bread
crumbs, diced apples, shredded gouda, and slightly cooled sautéed scallions,
with a few pinches of sea salt. </span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM2m6el_4qzYpCEaavPwEfER2ZziKtdBBniJrzYS8imUE6-fUcjc3z3yTnxNy8Mmkx2vghKqroQhkYhetmXF1JS6fN4-TGxwln41ckjUMF4jT0cyQt6068GkOi_0mjvMooF3BKxMAlmI/s1600/733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM2m6el_4qzYpCEaavPwEfER2ZziKtdBBniJrzYS8imUE6-fUcjc3z3yTnxNy8Mmkx2vghKqroQhkYhetmXF1JS6fN4-TGxwln41ckjUMF4jT0cyQt6068GkOi_0mjvMooF3BKxMAlmI/s640/733.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Gently toss together until the
stuffing is evenly mixed. Set aside and move on to preparing the chicken
breasts.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-d76u_mwaGc2uCSr4LDSOdJNrZTYWJnT2WgUBGEpX9dkl2_hgnJs6klnEuS4cQ0n1XnKKU5T7bxA0BoKXiivJvs_Vn56GTutuGI0oy0KhVcnpvfVGKy2mbydw3cAr4mDlwhr5xrbH5M/s1600/734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-d76u_mwaGc2uCSr4LDSOdJNrZTYWJnT2WgUBGEpX9dkl2_hgnJs6klnEuS4cQ0n1XnKKU5T7bxA0BoKXiivJvs_Vn56GTutuGI0oy0KhVcnpvfVGKy2mbydw3cAr4mDlwhr5xrbH5M/s640/734.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;"> </span><span style="font-family: "baskerville old face"; font-size: large;">This here made all the difference. </span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6bp70dMAE4yNVKKEsdmR50tKSYp-GdJIBEoTcFiybqi-clboKJocGx9x82ddvV8sPglaDw20EQFdOG5fhiDBanSP1o6u7bnSRVzj_zesiuREMraY8_-Yddu7G4pIbKWL0PFcoM_lR_c/s1600/736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6bp70dMAE4yNVKKEsdmR50tKSYp-GdJIBEoTcFiybqi-clboKJocGx9x82ddvV8sPglaDw20EQFdOG5fhiDBanSP1o6u7bnSRVzj_zesiuREMraY8_-Yddu7G4pIbKWL0PFcoM_lR_c/s640/736.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;"><span style="font-size: xx-small;">In lieu of pounding and
rolling the chicken, I decided to cut pockets. </span><span style="font-size: xx-small;">I’m a genius!
(Not really…I read this on a similar recipe.)</span></span><br />
<span style="font-family: "baskerville old face"; font-size: large;"><span style="font-size: xx-small;"> </span></span><span style="font-size: large;">
</span><br />
<span style="font-family: "baskerville old face"; font-size: large;">Using a sharp knife cut a deep
pocket into each breast. Be careful not to butterfly or cut through it. Leave at
least a half inch on the sides and bottom, so the filling won’t be able escape.
</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggW0ScbwxKjA0MoVuQRHEbAkzJucB84lK93WKB1pY1pL3XaJ_JMlV6cBCChwcitaDIBTGpGV0X394ujLiK_GzLGvjKCdUV75_27TD2f_sD7P-_WU2pwjTikx04qnpPmYB5RVYBNQy1GIc/s1600/737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggW0ScbwxKjA0MoVuQRHEbAkzJucB84lK93WKB1pY1pL3XaJ_JMlV6cBCChwcitaDIBTGpGV0X394ujLiK_GzLGvjKCdUV75_27TD2f_sD7P-_WU2pwjTikx04qnpPmYB5RVYBNQy1GIc/s640/737.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Fill each pocket with 1/4 of the
stuffing mix. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;">Pack it as full as possible,
without tearing the chicken.</span></span></span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP4uq6fUGdVUOcErlpgLryfKkrGW9AH8i3NHiVePeHe_u5kZDsM3diYBDTq6HVpxReeEj4U5H6uru9-Cd-RGGqZIEZU8cEtxIbT7ygcG8ATLWWArjvtUnZ1_GSaYlnUTCHOBuZuNONCw/s1600/738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP4uq6fUGdVUOcErlpgLryfKkrGW9AH8i3NHiVePeHe_u5kZDsM3diYBDTq6HVpxReeEj4U5H6uru9-Cd-RGGqZIEZU8cEtxIbT7ygcG8ATLWWArjvtUnZ1_GSaYlnUTCHOBuZuNONCw/s640/738.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Secure each breast with toothpicks.
I used between 4 and 5 per breast. If you have areas that do tear, you can use
the toothpicks to mend the holes. Simply insert the toothpick through one end of
the hole and secure it to the opposite end. Just remember that it is there when
it comes time to remove the toothpicks. That could be an unpleasant
surprise.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1-nYt68n0XEGYmdnP_6u7zGX-HmRDCmcrayDzZf71y3JDssfgjAXCGBnyEK7oCKyNq3Z6A8HeYtXA4H615VNqPrP9Uh49hp2UIwiFBmP8o6YuqNif9CMXNr5X4M37YwBzGWSpfC-mF0/s1600/742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1-nYt68n0XEGYmdnP_6u7zGX-HmRDCmcrayDzZf71y3JDssfgjAXCGBnyEK7oCKyNq3Z6A8HeYtXA4H615VNqPrP9Uh49hp2UIwiFBmP8o6YuqNif9CMXNr5X4M37YwBzGWSpfC-mF0/s640/742.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Season each side of the chicken
breasts with salt and pepper.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXSP6UT_h6s0xVQ_GZwd8RhyphenhyphenasprzYHNjGMh_uVSfPMjjAqcWxWfjGv2oKY9qp80O8BFNwZVwLEqnbyMoEMIKN4h112aALyKHsoMGQ2MrqZB6T9VWvru0sbKYN45C-0ouVJaNCudILm0/s1600/743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXSP6UT_h6s0xVQ_GZwd8RhyphenhyphenasprzYHNjGMh_uVSfPMjjAqcWxWfjGv2oKY9qp80O8BFNwZVwLEqnbyMoEMIKN4h112aALyKHsoMGQ2MrqZB6T9VWvru0sbKYN45C-0ouVJaNCudILm0/s640/743.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Once the chicken is prepared, heat
two tablespoons of butter over medium to medium-high heat in a large cast iron
(or other ovenproof) skillet. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">I prefer butter over olive oil
because of its ability to withstand heat without degrading…and it just tastes
better. </span><br />
<span style="font-family: "baskerville old face"; font-size: large;"> </span><span style="font-size: large;">
</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-family: "baskerville old face"; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISJmb2bu1tUcK-gVnMbg8XqlOZ8Ww6T-yUModN_RkB635F5uyXEt-ivqk77preDLo29_Qr5JsgV5y_E4dwH2f4ZwdeKRo4sbz6di67NLJBcVGnwzpDXP5ptxekPVb9XgUdAkz91A8zkk/s1600/745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISJmb2bu1tUcK-gVnMbg8XqlOZ8Ww6T-yUModN_RkB635F5uyXEt-ivqk77preDLo29_Qr5JsgV5y_E4dwH2f4ZwdeKRo4sbz6di67NLJBcVGnwzpDXP5ptxekPVb9XgUdAkz91A8zkk/s640/745.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Add the chicken to the skillet and
cook for 5-7 minutes, or until it is a nice golden brown. (Note: I put mine on
bottom side up first…I should have done the opposite.)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XgmPFSxpOb7mS5l13EzbHKG-QM_xhey1VVAAfaGJrh8zzt1J1YBFQ45UL7P4rFpgEYqZiv0bKkND4pHIB0wKq5rpcHWQBC_zFXoImnSNoZ3EXpZl-56yeMSZ29TgvepkBovgj65aAaY/s1600/746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XgmPFSxpOb7mS5l13EzbHKG-QM_xhey1VVAAfaGJrh8zzt1J1YBFQ45UL7P4rFpgEYqZiv0bKkND4pHIB0wKq5rpcHWQBC_zFXoImnSNoZ3EXpZl-56yeMSZ29TgvepkBovgj65aAaY/s640/746.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Carefully flip each breast and cook
for another 5 minutes.</span>
<br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLwvEavV7nRDObThI-vgImPTNgA1EgjNvuvbXT9c3PzGqNvRyIhE53OVzaPi4IsTYrLR1OEK58W48audpGbkrukpVmbyRTURAZwIYQTSZBbOXIEbDHrbmCHLMYQjBvhsCc_yfrLcZzvY/s1600/748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLwvEavV7nRDObThI-vgImPTNgA1EgjNvuvbXT9c3PzGqNvRyIhE53OVzaPi4IsTYrLR1OEK58W48audpGbkrukpVmbyRTURAZwIYQTSZBbOXIEbDHrbmCHLMYQjBvhsCc_yfrLcZzvY/s640/748.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Using a potholder, transfer the
entire pan to a 425 degree oven for an additional 30 minutes...</span><span style="font-family: "baskerville old face"; font-size: large;"><span style="font-size: xx-small;">or until the internal
temperature of the breasts reach 165 degrees.</span> </span>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "baskerville old face"; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe5bA8I7PK4eBDNPD7Lc9rZ3cbDd6U98IBYbNr6FoE08TIJ42eJRFzBs5TV35KW7X3qAfoeXyuAQ3UWIeY_pz-yR7XuavINLtvtFTpyBUW6GAMm8r1BMt8XwWdzz-TJ9eM5hUcz6mYLs/s1600/750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe5bA8I7PK4eBDNPD7Lc9rZ3cbDd6U98IBYbNr6FoE08TIJ42eJRFzBs5TV35KW7X3qAfoeXyuAQ3UWIeY_pz-yR7XuavINLtvtFTpyBUW6GAMm8r1BMt8XwWdzz-TJ9eM5hUcz6mYLs/s640/750.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">While the chicken bakes, pour 1/2
cup of apple cider and 1/4 cup of a good white wine (that is so Ina, of me) into a measuring
glass.</span><br />
<span style="font-size: large;"><br /></span>
<br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6nhRzYfGCn3P1GICLAhcj07XA1eGw6w_L-owpNfI5llds3QUzExPZW6XfENnvrJOsArpy99Nz2tKhj5hB5lN3IuJ7iLcatxtgPtPj1LdAn3zBhvXUCA43MZQGunTlXxaQKGhwyuQnlg/s1600/752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6nhRzYfGCn3P1GICLAhcj07XA1eGw6w_L-owpNfI5llds3QUzExPZW6XfENnvrJOsArpy99Nz2tKhj5hB5lN3IuJ7iLcatxtgPtPj1LdAn3zBhvXUCA43MZQGunTlXxaQKGhwyuQnlg/s640/752.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Once the chicken comes out of the
oven, immediately plate it, leaving all of the buttery juices and chicken bits
in the skillet. Transfer the skillet to the stovetop and bring contents to a
bubble over medium-high heat. </span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "baskerville old face"; font-size: large;"></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">If the bottom of the pan seems to be lacking in
butter, add another tablespoon.</span>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;"><span style="font-size: xx-small;">Pour the cider and wine
mixture into the skillet, whisking into it the contents of the bottom of the
pan.</span></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Whisking frequently, cook until
reduced by at least half, and forms a thick, syrupy sauce.</span><br />
<span style="font-size: large;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhH2-istmwGIetJXAGXMqXU-nQ9iiYrX6JvdFgJW9al8293L8KlG2onpUpRezX1xQFzEJC9ErMVtra9K6vIjWqjR0_mn6GJmVRJwDF6D51qnz-lfS2HDsZSWTIuc6CHSBRB4wuh30CNyo/s1600/753.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhH2-istmwGIetJXAGXMqXU-nQ9iiYrX6JvdFgJW9al8293L8KlG2onpUpRezX1xQFzEJC9ErMVtra9K6vIjWqjR0_mn6GJmVRJwDF6D51qnz-lfS2HDsZSWTIuc6CHSBRB4wuh30CNyo/s640/753.JPG" width="640" /></a><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oE3EW_pTVmDaH3LitH8bx2MX7tzD-DtTvAQq8UjJJItI2IjcWH9P12bkPG-GRJacrG-rk7xc8Ke4b1dsyKD3ouzW797K3qLj0eWPjl9XuxNHzVKAMiBmm9P89IIQMjM3isTNOrd0_2s/s1600/754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oE3EW_pTVmDaH3LitH8bx2MX7tzD-DtTvAQq8UjJJItI2IjcWH9P12bkPG-GRJacrG-rk7xc8Ke4b1dsyKD3ouzW797K3qLj0eWPjl9XuxNHzVKAMiBmm9P89IIQMjM3isTNOrd0_2s/s640/754.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">While the sauce is reducing, remove
the toothpicks from each breast.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "baskerville old face"; font-size: large;">Pour sauce over the plated Chicken
breasts and they are ready to serve.</span><br />
<span style="font-family: "aparajita"; font-size: large;"> </span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihL2DrKsLPOOrfg0gK0IRf-xv846rLE-qtF2GTu1bel-jdbpSvxxZOKzLGk3xvdZvDn5se64Y_AE2Ezu7ko7-m4r6YfR341GJQmVSbJEMASGj5sgYm_310palJ5vFp2-lgMvh0tuydFKw/s1600/757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihL2DrKsLPOOrfg0gK0IRf-xv846rLE-qtF2GTu1bel-jdbpSvxxZOKzLGk3xvdZvDn5se64Y_AE2Ezu7ko7-m4r6YfR341GJQmVSbJEMASGj5sgYm_310palJ5vFp2-lgMvh0tuydFKw/s640/757.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "aparajita"; font-size: large;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYQuvGShy0aZ49H3xozNUgBMfM2LK7f_q-H7Zse9z_INdhLZoc_Yqe3nyravHeqQb6vTn4Fq_pJBhYOik_b0YbbOk17hNr6p17i_K3CJ3c3SBqI8COUig7j5EHvsUiorw38NFqk1EA0M/s1600/756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYQuvGShy0aZ49H3xozNUgBMfM2LK7f_q-H7Zse9z_INdhLZoc_Yqe3nyravHeqQb6vTn4Fq_pJBhYOik_b0YbbOk17hNr6p17i_K3CJ3c3SBqI8COUig7j5EHvsUiorw38NFqk1EA0M/s640/756.JPG" width="640" /></a></span></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<br />
<br />
<span style="font-family: "batang"; font-size: x-large;"><b>Apple & Gouda Stuffed Chicken
Breasts</b></span><br />
<ul>
<li><span style="font-family: "aparajita"; font-size: medium;">4 boneless skinless chicken breasts </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">1-2 apples, chopped, about 1 cup </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">2 shallots, sliced </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">1 cup (4 oz.) Gouda cheese, shredded</span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">1/2 cup seasoned bead crumbs (recipe below)
</span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">2-3 tablespoons butter </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">1/2 cup apple cider </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">1/4 cup dry white wine </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">Salt and pepper to taste</span></li>
</ul>
<span style="font-family: "batang"; font-size: large;"><b>Seasoned Bread Crumbs</b></span><br />
<ul>
<li><span style="font-family: "aparajita"; font-size: medium;">2 slices of day old bread (The ends from a loaf
of bread work well!) </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">1/2 tsp dried thyme </span>
</li>
<li><span style="font-family: "aparajita"; font-size: medium;">1/2 tsp dried parsley</span></li>
</ul>
<span style="font-family: "aparajita"; font-size: large;">Directions:</span><br />
<span style="font-family: "aparajita"; font-size: medium;">Preheat oven to 425°</span><br />
<span style="font-family: "aparajita"; font-size: medium;">1. Over medium heat, sauté sliced shallots in
about one tablespoon of butter, until tender and golden. Set aside to
cool.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">2. Combine diced apples, Gouda, bread crumbs,
cooled shallots and a few pinches of salt in a medium mixing bowl. Toss together
gently.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">3. Cut pockets into each chicken breast, leaving
at least 1/2 inch of space around the edges. </span><br />
<span style="font-family: "aparajita"; font-size: medium;">4. Fill each breast with 1/4 of the stuffing
mixture, and secure closed with toothpicks.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">5. Over medium to medium-high heat, melt 2
tablespoons of butter in an ovenproof skillet. </span><br />
<span style="font-family: "aparajita"; font-size: medium;">6. Carefully add stuffed chicken breasts to the
skillet. Cook for 5-7 minutes per side, or until golden brown.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">7. Place the entire skillet on the middle rack of
the preheated oven.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">8. Bake for 30 minutes, or until the internal
temperature of the chicken reaches 165°.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">9. Once the chicken is cooked through, remove
form the oven and place on a platter.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">10. Immediately transfer the skillet, with juices
and chicken bits, to the stovetop and bring back to a bubble over medium-high
heat.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">11. Add apple cider and white wine to the skillet
and whisking briskly. Cook until reduced by half and forms a syrupy
sauce.</span><br />
<span style="font-family: "aparajita"; font-size: medium;">12. Pour the sauce over the plated chicken
breasts. </span><br />
<span style="font-family: "aparajita"; font-size: medium;">Serve immediately.</span><br />
<br />
<span style="font-family: "batangche"; font-size: x-large;">Enjoy!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYQuvGShy0aZ49H3xozNUgBMfM2LK7f_q-H7Zse9z_INdhLZoc_Yqe3nyravHeqQb6vTn4Fq_pJBhYOik_b0YbbOk17hNr6p17i_K3CJ3c3SBqI8COUig7j5EHvsUiorw38NFqk1EA0M/s1600/756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYQuvGShy0aZ49H3xozNUgBMfM2LK7f_q-H7Zse9z_INdhLZoc_Yqe3nyravHeqQb6vTn4Fq_pJBhYOik_b0YbbOk17hNr6p17i_K3CJ3c3SBqI8COUig7j5EHvsUiorw38NFqk1EA0M/s640/756.JPG" width="640" /></a></div>
<br />
<span style="font-family: "batangche"; font-size: x-large;"> <span style="font-family: "georgia" , "times new roman" , serif;">~Jessie</span></span>Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com2tag:blogger.com,1999:blog-8233627149047802885.post-74701775772650911802014-03-16T13:20:00.001-07:002014-03-16T13:20:30.554-07:00Ice Cream Cookie Sandwiches<p> </p> <p><a href="http://lh5.ggpht.com/-c_EAqqf6GOQ/UyYHKSmNgfI/AAAAAAAAFCY/1rx0vrGoC8g/s1600-h/Ice-Cream-Cookie-Sandwiches-104.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Ice Cream Cookie Sandwiches 10" border="0" alt="Ice Cream Cookie Sandwiches 10" src="http://lh4.ggpht.com/-BCWI-MMznpE/UyYHLUuUfLI/AAAAAAAAFCg/RzlM5qtJfHY/Ice-Cream-Cookie-Sandwiches-10_thumb.jpg?imgmax=800" width="613" height="772"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Last week, while digging in our chest freezer, I found our forgotten ice cream maker. And, because I have food on the brain ALL OF THE TIME, I started dreaming up yummy ideas.</font></p> <p><font size="3" face="Catriel">Since my kids have been begging me to make chocolate chip cookie sandwiches…with buttercream frosting…I decided that ice cream would be so much better. Especially now that we will be entering the summer season.</font></p> <p><font size="3" face="Catriel">I mean, cookies <em>AND</em> ice cream…come on! One of the best combos ever, right? </font></p> <p><font size="3" face="Catriel">Here is how I did it…completely from scratch…</font></p> <p><font size="3" face="Catriel"></font> </p> <p align="center"><a href="http://lh5.ggpht.com/-Km59_oihHAY/UyYHMbW5xRI/AAAAAAAAFCo/ppegSnCVp-g/s1600-h/cookie-collage4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="cookie collage" border="0" alt="cookie collage" src="http://lh3.ggpht.com/-2HSM5y-jfA8/UyYHNLIYR-I/AAAAAAAAFCs/0Q1kkmzWdb8/cookie-collage_thumb2.jpg?imgmax=800" width="772" height="772"></font></a></p> <p align="left"><font size="3" face="Catriel"></font> </p> <p align="left"><font size="3" face="Catriel">This is my go-to chocolate chip cookie recipe. It is based on a </font><a href="http://allrecipes.com/Recipe/Best-Chocolate-Chip-Cookies/Detail.aspx"><font size="3" face="Catriel">recipe that I found on All Recipes</font></a><font size="3" face="Catriel">, and have tweaked a bit.</font></p> <p align="center"><font size="6" face="Goudy Old Style">The BEST Chocolate Chip Cookies</font></p> <p align="left"><font size="4" face="Goudy Old Style">Preheat oven 350 degrees.</font></p> <ul> <li><font size="4" face="Goudy Old Style">1 cup pasture raised butter</font> <li><font size="4" face="Goudy Old Style">1 cup organic sugar</font> <li><font size="4" face="Goudy Old Style">1 cup organic brown sugar</font> <li><font size="4" face="Goudy Old Style">2 eggs (preferably pasture raised)</font> <li><font size="4" face="Goudy Old Style">1 tablespoon vanilla extract</font> <li><font size="4" face="Goudy Old Style">3 cup unbleached all purpose flour</font> <li><font size="4" face="Goudy Old Style">1 teaspoon baking soda</font> <li><font size="4" face="Goudy Old Style">1/2 teaspoon sea salt</font> <li><font size="4" face="Goudy Old Style">1 1/2 cups mini chocolate chips (I love Ghirardelli) </font></li></ul> <p><font size="4" face="Goudy Old Style">In a large bowl (or in the bowl of a stand mixer) cream butter and sugars with a mixer, Add eggs one at a time, scraping down the edges as you go. Add vanilla. Sift together flour, baking soda and salt into a medium size bowl. Pour dry ingredients into the wet mixture, and mix until well combined. Add the chocolate chips, and fold in with a spatula.</font></p> <p><font size="4" face="Goudy Old Style">Bake for 10-12 minutes on a parchment lined baking pan.</font></p> <p> </p> <p><a href="http://lh5.ggpht.com/-JDQ5qruxpm8/UyYHOsXQhdI/AAAAAAAAFC0/kjhT6Hlih7E/s1600-h/Chocolate-Chip-Cookies4.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Chocolate Chip Cookies" border="0" alt="Chocolate Chip Cookies" src="http://lh3.ggpht.com/-QXpmuFnxQJ4/UyYHPRHrX2I/AAAAAAAAFDA/RO43uNJ-tU4/Chocolate-Chip-Cookies_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p> </p> <p><font size="3" face="Catriel">Now for my favorite part…</font></p> <p><font size="3" face="Catriel">The Ice cream!</font></p> <p> </p> <p align="center"><font size="6" face="Goudy Old Style">Easy Vanilla Ice Cream</font></p> <ul> <li><font size="4" face="Goudy Old Style">4 cups half & half</font> <li><font size="4" face="Goudy Old Style">1 cup organic sugar</font> <li><font size="4" face="Goudy Old Style">2 teaspoons pure vanilla extract</font></li></ul> <p><font size="4" face="Goudy Old Style">Combine all ingredients in a medium size bowl. Stir until sugar dissolves completely. Follow the directions on your ice cream freezer.</font></p> <p> </p> <p> </p> <p><a href="http://lh6.ggpht.com/-iyu26EYZZQU/UyYHQSJWC2I/AAAAAAAAFDI/mxHVczammMc/s1600-h/ice-cream-14.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 1" border="0" alt="ice cream 1" src="http://lh6.ggpht.com/-g_t3JoIHw7g/UyYHREGTfLI/AAAAAAAAFDM/b9wruwwlcAU/ice-cream-1_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p> </p> <p><a href="http://lh5.ggpht.com/-wTL4ozoOu5c/UyYHSFJ62bI/AAAAAAAAFDY/dCV2d6kcZBE/s1600-h/ice-cream-24.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 2" border="0" alt="ice cream 2" src="http://lh3.ggpht.com/-8WgXGa3rvs4/UyYHS8v5SXI/AAAAAAAAFDg/GumlBpbHue4/ice-cream-2_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p align="left"> </p> <p><font size="3" face="Catriel">We have the Kitchen Aid Ice Cream Maker attachment for our stand mixer. LOVE it! It is super simple to use…and does an awesome job. It is a little pricey, but we got ours at Bed Bath & Beyond a few years ago using a 20% off coupon. (FYI: The June issue of Better Homes and Gardens contains a 20% BB&B off coupon.)</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-B-fyVjsuE-c/UyYHTzeILKI/AAAAAAAAFDo/y9tPRkgfiz4/s1600-h/ice-cream-31.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 3" border="0" alt="ice cream 3" src="http://lh6.ggpht.com/-S0iuk4su_HU/UyYHUT32v3I/AAAAAAAAFDw/qSOIHd8OjVE/ice-cream-3_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh5.ggpht.com/-YxgPt0HEjxU/UyYHVVKx7SI/AAAAAAAAFD0/MIaUZsc70bE/s1600-h/ice-cream-44.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 4" border="0" alt="ice cream 4" src="http://lh6.ggpht.com/-UJhebY2HKns/UyYHVxUMp6I/AAAAAAAAFEA/7ZqDC3RJmUk/ice-cream-4_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-5f7CGTKP5EE/UyYHWx9lAVI/AAAAAAAAFEI/twbv4u0VXNg/s1600-h/ice-cream-64.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 6" border="0" alt="ice cream 6" src="http://lh6.ggpht.com/-4eyS_2SPtT8/UyYHXoRFjlI/AAAAAAAAFEQ/wQ5JQm0f4qQ/ice-cream-6_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">When your ice cream is finished…</font></p> <p><font size="3" face="Catriel"></font> </p> <p align="center"><a href="http://lh4.ggpht.com/-Dk2jLm6cMBw/UyYHYihvK-I/AAAAAAAAFEY/gOcVj1iPkGk/s1600-h/ice-cream-54.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 5" border="0" alt="ice cream 5" src="http://lh3.ggpht.com/-3tWor2QBbe4/UyYHZOfs-MI/AAAAAAAAFEg/HOS_WKFg5pE/ice-cream-5_thumb1.jpg?imgmax=800" width="364" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Transfer to a BPA free plastic container with a lid, and freeze for at least 4 hours.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-BDNHeeyMNnk/UyYHaD28yVI/AAAAAAAAFEo/7z49vIkZaD8/s1600-h/ice-cream-84.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 8" border="0" alt="ice cream 8" src="http://lh3.ggpht.com/-WRfBGZGmjBY/UyYHcJrwOBI/AAAAAAAAFEs/yi7DxCldIMY/ice-cream-8_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">I couldn’t wait that long, so the first batch on cookie sandwiches were a little on the soft side. </font></p> <p><font size="3" face="Catriel">To assemble, take one of your delicious homemade cookies…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-nKXrtQN7Lxo/UyYHdMOE5gI/AAAAAAAAFE4/g-giioUMF48/s1600-h/ice-cream-94.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 9" border="0" alt="ice cream 9" src="http://lh4.ggpht.com/-tVVQu-Zkl8c/UyYHd_O20MI/AAAAAAAAFE8/hblaBGwf9_A/ice-cream-9_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">place a big scoop of ice cream in the center…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-g3PLsrUbA5g/UyYHekpqCMI/AAAAAAAAFFI/co7vBD0fW0k/s1600-h/ice-cream-124.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream 12" border="0" alt="ice cream 12" src="http://lh6.ggpht.com/-pHl9re0zOpE/UyYHfv1B56I/AAAAAAAAFFM/cSZPNivXqmk/ice-cream-12_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">and top with a second cookie.</font></p> <p><font size="3" face="Catriel"></font> </p> <p align="center"><a href="http://lh3.ggpht.com/-jrK4lTYS_tY/UyYHgQ13fAI/AAAAAAAAFFY/QcCb_IEznSI/s1600-h/I-ce-cream-cookie-sandwiches4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="I ce cream cookie sandwiches" border="0" alt="I ce cream cookie sandwiches" src="http://lh6.ggpht.com/-Yuqhlc4EXQI/UyYHiUAqISI/AAAAAAAAFFg/zHeAdE6ZKdQ/I-ce-cream-cookie-sandwiches_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Devour all that yumminess! </font></p> <p><font size="3" face="Catriel">Now that I have busted out the ice cream maker, I foresee a lot of deliciousness this summer.</font></p> <p><font size="3" face="Catriel">What is your favorite way to enjoy ice cream?</font> </p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-60649629948759548582014-03-09T08:16:00.001-07:002014-03-09T08:16:49.026-07:00Whole Wheat Coconut Carrot Apple Muffins<p> </p> <p><font size="3" face="Catriel">A few weeks ago I was experimenting with different muffin recipes to include in my kids’ lunches. I like to make a few dozen on Sundays, then freeze them in plastic bags, so I can pull them out in the morning and add to their lunch boxes throughout the week. </font></p> <p><font size="3" face="Catriel">This recipe was surprisingly delicious. It was kind of a “dump” muffin. I had a sorry looking Granny Smith apple, some limp carrots and a bag of coconut taking up room in my fridge. The combination was spot on! They may even be the best muffins I have ever eaten…and as an added bonus…they are healthy!</font> </p> <p> </p> <p><a href="http://lh5.ggpht.com/-gNdNfB0Fmi8/UxyF29QF6FI/AAAAAAAAFCA/viE2c8fwtqc/s1600-h/cocnut%252520apple%252520carro%252520muffins%2525202%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="cocnut apple carro muffins 2" border="0" alt="cocnut apple carro muffins 2" src="http://lh4.ggpht.com/-AoImkUwrsjs/UxyF3kt1JyI/AAAAAAAAFCI/dVAShDeZF94/cocnut%252520apple%252520carro%252520muffins%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="579" height="484"></a></p> <p align="center"><strong><font color="#ff8000" size="6" face="Goudy Old Style">Coconut Carrot Apple Muffins</font></strong></p> <p align="center"><font size="3" face="Catriel">2 cups organic whole wheat flour (I love King Arthur flours)</font></p> <p align="center"><font size="3" face="Catriel">1 teaspoon aluminum free baking powder </font></p> <p align="center"><font size="3" face="Catriel">1/2 teaspoon baking soda</font></p> <p align="center"><font size="3" face="Catriel">1/2 teaspoon salt</font></p> <p align="center"><font size="3" face="Catriel">2 teaspoons cinnamon</font></p> <p align="center"><font size="3" face="Catriel">2 eggs (room temperature)</font></p> <p align="center"><font size="3" face="Catriel">1/2 cup coconut oil (melted)</font></p> <p align="center"><font size="3" face="Catriel">1/2 cup whole milk</font></p> <p align="center"><font size="3" face="Catriel">1/2 cup maple syrup</font></p> <p align="center"><font size="3" face="Catriel">1/2 cup organic coconut palm sugar (or organic brown sugar)</font></p> <p align="center"><font size="3" face="Catriel">1/2 cup organic shredded coconut</font></p> <p align="center"><font size="3" face="Catriel">1 cup organic shredded carrots</font></p> <p align="center"><font size="3" face="Catriel">1 cup organic shredded Granny Smith apples</font></p> <p><font size="3" face="Catriel"></font> </p> <ul> <li><font size="3" face="Catriel">Preheat oven to 350 degrees.</font></li> <li><font size="3" face="Catriel">Line a 12 cup muffin pan with muffin liners. </font></li> <li><font size="3" face="Catriel">In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir lightly to incorporate.</font></li> <li> <div align="left"><font size="3" face="Catriel">In a medium bowl, beat eggs, then add coconut oil, milk, syrup and coconut palm sugar. Whisk wet ingredients until well combined.</font></div></li> <li><font size="3" face="Catriel">Make a well in the center of the dry ingredients. Add wet mixture. Fold gently until just incorporated.</font></li> <li><font size="3" face="Catriel">Add shredded coconut, carrots and apples. Fold with a spatula until ingredients are evenly distributed throughout the batter.</font></li> <li><font size="3" face="Catriel">Pour into muffin cups.</font></li> <li><font size="3" face="Catriel">Bake for 16-20 minutes.</font></li></ul> <p><font size="3" face="Catriel">Happy muffin making!</font></p> <p><font color="#ff0080" size="7"> <font face="Segoe Script">Jessie</font></font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-64271893289530597112014-03-05T19:05:00.001-08:002014-03-05T19:05:26.340-08:00A Little Of This…A Little Of That…Catching Up…and a Recipe!<p> </p> <p><font size="3" face="Catriel">Phew! We have been really busy this summer! I feel like I hardly get a chance to catch my breath…before we are on to the next thing. Luckily, I am back to “normal” work weeks (no more overtime…I hope). Last weekend I even enjoyed my first FULL weekend off in 3 summers! </font></p> <p><font size="3" face="Catriel">I will get right to it!</font></p> <p><font size="3" face="Catriel">This is what our garden looks like right now…</font></p> <p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTJyu8xJd48aZg3-FFQ5nezB5O9-8T73a6F1C_ICiJT14GFy5S5X5WC8F9EnbxS_E1upB0iasXZWCdnP7yG093kYWPkM1JcMrIdOYeNaOOw4qVG2I4XCKBp7u7ByTShvVtgO6EJHwb4k/s1600-h/garden-20133.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="garden 2013" border="0" alt="garden 2013" src="http://lh3.ggpht.com/-mfEZO2ypWX8/Uxfl01mY1zI/AAAAAAAAFAQ/xMwUC5MQbyY/garden-2013_thumb1.jpg?imgmax=800" width="484" height="484"></font></a></p> <p><font size="3" face="Catriel">The Lord has certainly blessed us with an abundant crop! We are currently harvesting cabbage, lettuce, green beans, peas, cucumbers, kale, beets, green peppers, jalapeños dill, cilantro and basil. We look forward to tomatoes, eggplant, corn, squash and pie pumpkins soon! </font></p> <p><font size="3" face="Catriel">Everything was planted and tended by my green-thumbed husband. He is AMAZING! We do not use any pesticides or chemical fertilizers. Eric goes through the garden every night and squashes bugs and eggs by hand…sometimes it takes him hours. Love that man.</font></p> <p align="center"><a href="http://lh6.ggpht.com/-6fYL9Vb0W94/Uxfl1pS0M0I/AAAAAAAAFAY/x9VI7HSWPXQ/s1600-h/canning-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="canning 1" border="0" alt="canning 1" src="http://lh6.ggpht.com/-bBI3g5KtusE/Uxfl2ZphT-I/AAAAAAAAFAg/NvRzO-rMUFI/canning-1_thumb1.jpg?imgmax=800" width="364" height="484"></font></a></p> <p><font size="3" face="Catriel">Canning has become a main focus lately. With all of those delicious veggies, we simply can not eat the amount we produce. Preserving and freezing seem to be the best way to save some of the summer goodness for winter. We are also looking into fermentation…</font></p> <p><font size="3" face="Catriel">When we are not working, gardening, cooking, canning and cleaning…</font></p> <p align="center"><a href="http://lh6.ggpht.com/-Ocb_r4c5tf0/Uxfl3NBOw7I/AAAAAAAAFAo/UwHzS9BG9MU/s1600-h/bike-trail-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="bike trail 1" border="0" alt="bike trail 1" src="http://lh6.ggpht.com/-JZmIKfnrtpk/Uxfl3kX0ZHI/AAAAAAAAFAw/It_yLLyu58I/bike-trail-1_thumb1.jpg?imgmax=800" width="364" height="484"></font></a></p> <p><font size="3" face="Catriel">We enjoy taking our kiddos on a local bike trail, which is right on Lake Michigan’s Little Traverse Bay. Gabe loves to ride his scooter, while Lily practices for the day we remove her training wheels (next month!)…and Eric and I walk. I take a ton of pictures, making everyone CRAZY. But…come on! We are BLESSED to live in one of the most beautiful areas in this state! (And my kids are way too adorable not to constantly be snapping pictures of<img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh5.ggpht.com/-Azs-BWetl00/Uxfl4KKhUaI/AAAAAAAAFA4/ccoed6oKnvE/wlEmoticon-winkingsmile2.png?imgmax=800">)</font></p> <p><font size="3" face="Catriel">Unfortunately…the stress of summer has caused some major acne issues for me. So, a few weeks ago I decided to purchase a </font><a href="http://www.sephora.com/mia2-skin-cleansing-system-P296898?skuId=1505676"><font size="3" face="Catriel">Clarisonic Mia2</font></a><font size="3" face="Catriel">. The cost initially freaked me out a bit. But, I went to the Sephora website, and read all of the reviews. Yep. ALL of them (it took a few days). I decided to give it a try. There was a Sephora money-back guarantee…so I figured I did not have anything to lose. </font></p> <p><a href="http://lh4.ggpht.com/-YS7F9DJCalw/Uxfl48oV0nI/AAAAAAAAFBA/RbSZ2ca3lPQ/s1600-h/clear-skin4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clear skin" border="0" alt="clear skin" src="http://lh6.ggpht.com/-wYYHTdBOTLY/Uxfl5z_veZI/AAAAAAAAFBI/7mPnimE07wE/clear-skin_thumb2.jpg?imgmax=800" width="1028" height="516"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">Here are my results this far! I am using it on the high speed, with a normal brush. I also use </font><a href="http://www.sephora.com/clear-days-ahead-oil-free-salicylic-acid-acne-treatment-cleanser-P312001?skuId=1417195"><font size="3" face="Catriel">Philosophy’s Clear Days Ahead</font></a><font size="3" face="Catriel"> cleanser. I really happy! I have noticed some smaller breakouts…that only last for a day…but I think that my skin is just getting rid of impurities and all of the gross stuff. </font></p> <p><font size="3" face="Catriel">I can not wait to see my 4 week results <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh5.ggpht.com/-LTIVII_fsNw/Uxfl6l4LJ2I/AAAAAAAAFBM/BPQDYZIqPEA/wlEmoticon-smile2.png?imgmax=800"> </font></p> <p><font size="3"><font face="Catriel"><strong>Sidenote:</strong> I am not being compensated in any way for this post. These opinions are 100% mine. These companies do not know me, from Adam <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh5.ggpht.com/-Azs-BWetl00/Uxfl4KKhUaI/AAAAAAAAFA4/ccoed6oKnvE/wlEmoticon-winkingsmile2.png?imgmax=800"> I just genuinely like the products and companies.</font></font></p> <p><font size="3" face="Catriel">For my last trick…not really a trick, just a recipe. My brain is whacking out right now…haha!</font></p> <p align="center"><a href="http://lh3.ggpht.com/-svui0cPh4d8/Uxfl7MyfTvI/AAAAAAAAFBY/CL6b1mW9ZLc/s1600-h/Italian-style-bake6.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Italian style bake" border="0" alt="Italian style bake" src="http://lh6.ggpht.com/-efTL4vREKR4/Uxfl7sf4b4I/AAAAAAAAFBg/XjZENoEBqTc/Italian-style-bake_thumb3.jpg?imgmax=800" width="364" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">My mom suggested that I try </font><a href="http://allrecipes.com/Recipe/Grannys-Italian-Zucchini-Pie/Detail.aspx?event8=1&prop24=SR_Thumb&e11=italian%20zucchini&e8=Quick%20Search&event10=1&e7=Home%20Page"><font size="3" face="Catriel">this recipe</font></a><font size="3" face="Catriel">. It is in the new issue of All Recipes Magazine (the one I have a PUBLISHED recipe in…not bragging at all<img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh5.ggpht.com/-Azs-BWetl00/Uxfl4KKhUaI/AAAAAAAAFA4/ccoed6oKnvE/wlEmoticon-winkingsmile2.png?imgmax=800">). She told me that she left out the crescent rolls (ICKY, processed nattiness) and baked it as a casserole. I took it a step farther (maybe two) and added some extra cheese…and tweaked the seasoning a bit.</font></p> <p align="center"><font color="#008000" size="6" face="cinnamon cake">Italian Style Zucchini Bake</font></p> <ul> <li> <div align="left"><font size="3" face="Catriel">2 medium zucchini, thinly sliced (4 cups)</font></div> <li> <div align="left"><font size="3" face="Catriel">1 cup of sweet onion, thinly sliced</font></div> <li> <div align="left"><font size="3" face="Catriel">4 tablespoons butter (please use grass fed, pasture raised…if not…use extra virgin olive oil)</font></div> <li> <div align="left"><font size="3" face="Catriel">2 eggs, beaten</font></div> <li> <div align="left"><font size="3" face="Catriel">1 1/2 cup shredded mozzarella (6 oz.) (grass-fed, pastured)</font></div> <li> <div align="left"><font size="3" face="Catriel">1 cup sharp cheddar (4 oz.) (again, pastured and grass-fed…pretty please)</font></div> <li> <div align="left"><font size="3" face="Catriel">1/4-1/2 cup freshly grated parmesan (2-4 oz.) (At this point do I even have to tell you what kind? Hehe!)</font></div> <li> <div align="left"><font size="3" face="Catriel">1 teaspoon dried basil</font></div> <li> <div align="left"><font size="3" face="Catriel">3/4 teaspoon garlic powder</font></div> <li> <div align="left"><font size="3" face="Catriel">1/2 teaspoon dried oregano</font></div> <li> <div align="left"><font size="3" face="Catriel">1/2 teaspoon sea salt</font></div> <li> <div><font size="3" face="Catriel">1/2 teaspoon of freshly ground black pepper</font></div></li></ul> <p><font size="3" face="Catriel">Preheat oven to 375 degrees.</font></p> <p><font size="3" face="Catriel">In a cast iron skillet, melt butter over medium-low heat. Add the sliced zucchini and onions. Cook for about 8-10 minutes over medium heat, until veggies are tender. While the veggies are cooking (remember to stir them occasionally), shred the cheeses. Beat 2 eggs into a medium size bowl. Add the cheeses to the eggs, and stir.</font></p> <p><font size="3" face="Catriel">When the veggies are tender, add the seasonings. Remove skillet from heat. Pour the egg and cheese mixture over top and stir a bit to combine.</font></p> <p><font size="3" face="Catriel">Using oven mitts (very important…I am now nursing a blistered thumb…doh!), put the skillet into the preheated oven.</font></p> <p><font size="3" face="Catriel">Bake for 15-18 minutes, or until golden and bubbly.</font></p> <p><font size="3" face="Catriel">This was REALLY killer delicious!</font></p> <p><font size="3" face="Catriel">I hope you are all enjoying your summer! I know some of you are already dealing with the back to school season. We do not start until after Labor Day (thankfully!)…but I have already started shopping…</font></p> <p align="center"><a href="http://lh5.ggpht.com/-LGCK2bVyzvU/Uxfl8Q6MYqI/AAAAAAAAFBo/0X2UoIHuhFM/s1600-h/back-to-school4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="back to school" border="0" alt="back to school" src="http://lh6.ggpht.com/-zK3sylhiWho/Uxfl8yS_EeI/AAAAAAAAFBw/cYU4R1wFdyM/back-to-school_thumb1.jpg?imgmax=800" width="364" height="484"></font></a></p> <p align="left"><font size="3" face="Catriel">Zappos is my lifesaver when it comes to shoes for Gabe. His autism interferes with his fine motor function…and the DiGeorge Syndrome is at fault for low muscle tone…so I have to find him “cool” shoes with velcro…or laced shoes that he can just slip on. We always love <a href="http://www.zappos.com/vans-kids-rowley-pro-little-kid-big-kid-mid-grey-white-orange?zfcTest=fcl%3A3">Vans</a>…and this year we are trying <a href="http://www.zappos.com/merrell-kids-mix-master-jam-z-rap-boys-toddler-little-kid-big-kid-online-lime?zfcTest=fcl%3A3">Merrells</a>. For the past few years we have gotten him New Balance, but last year they frayed in the first week! I know…they are spendy…but we pay for quality in our house. Other, less expensive shoes, can not take the beating that child doles out!</font></p> <p align="left"><font size="3" face="Catriel">That’s all I have for you people. I am writing down endless ideas for posts this fall (Sunday Suppers, anyone?)…so I am hoping the stars will align, and the angels will sing (going a little far?), and I will finally be able to make my blog a priority!</font></p> <p align="left"><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-2418418828214685732014-03-01T14:37:00.001-08:002014-03-01T14:37:54.924-08:00Sunday Supper: Burgers on the Grill and Vanilla Ice Cream with Caramel Sauce<p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-7vSov7N6gbQ/UxJgohJ9rHI/AAAAAAAAE6Q/ldPm19uITTA/s1600-h/burgers3.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burgers" border="0" alt="burgers" src="http://lh6.ggpht.com/-pq6RRayNbtY/UxJgpar6oJI/AAAAAAAAE6Y/-SL8h3U1NC8/burgers_thumb1.jpg?imgmax=800" width="484" height="484"></font></a></p> <p><font size="3" face="Catriel">I have been craving a big juicy burger like crazy lately! And when Eric showed me </font><a href="http://www.menshealth.com/newamdiet/day1.html"><font size="3" face="Catriel">this recipe</font></a><font size="3" face="Catriel"> from Men’s Health Magazine…I knew we had to give the healthy burgers a go. </font></p> <p><font size="3" face="Catriel">Sundays are the perfect grilling day in our family. We use an old fossil of a Weber charcoal grill (I gave it to Eric for his birthday the first year we were married), natural charcoal, and absolutely no lighter fluid or chemical starter. Which takes a bit longer…but the taste is well worth it!</font></p> <p><font size="3" face="Catriel">I started by mixing up my burger ingredients…</font></p> <p><a href="http://lh3.ggpht.com/-VP8UkoD8jgg/UxJgqbxLlTI/AAAAAAAAE6g/FLgs8WaX5FQ/s1600-h/Best-Burger4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Best Burger" border="0" alt="Best Burger" src="http://lh4.ggpht.com/-HgcqLYt4JYE/UxJgrA6lFKI/AAAAAAAAE6o/0zHNedkmfYo/Best-Burger_thumb1.jpg?imgmax=800" width="495" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">I deviated a tad from the recipe…I used 1/2 cup of cheese, instead of 2 tablespoons…which seems hardly worth the effort. In my humble opinion.</font></p> <p><a href="http://lh6.ggpht.com/-8n1bheBUY6k/UxJgsHyzgoI/AAAAAAAAE6w/OBLEh3MpW88/s1600-h/24.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2" border="0" alt="2" src="http://lh5.ggpht.com/-Bx-PdVKTG90/UxJgs8FPCjI/AAAAAAAAE64/MP5CcRd2wCM/2_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">My least favorite part…</font></p> <p><font size="3" face="Catriel">Have I mentioned that I HATE touching raw meat?</font></p> <p><font size="3" face="Catriel">Four gorgeous organic beef patties…</font></p> <p><a href="http://lh4.ggpht.com/-i9HFIObo9Jc/UxJgtxDqihI/AAAAAAAAE7A/S2rsORotgCU/s1600-h/34.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="3" border="0" alt="3" src="http://lh5.ggpht.com/-bQ8RRe6v63g/UxJgu00zSLI/AAAAAAAAE7I/wdMloZveK8M/3_thumb1.jpg?imgmax=800" width="644" height="480"></font></a></p> <p><font size="3" face="Catriel">The spinach came straight from our garden. LOVE it!</font></p> <p><font size="3" face="Catriel">Cover burgers and place in the fridge until ready to grill. Mine ended up being in there for about three hours.</font></p> <p><font size="3" face="Catriel">Next, it is on to the Secret Burger Sauce, adapted from </font><a href="http://allrecipes.com/Recipe/Best-Burger-Sauce/Detail.aspx"><font size="3" face="Catriel">this recipe</font></a><font size="3" face="Catriel">. I am telling you people...allrecipes.com is the bomb! (Do people even say that anymore??? Probably not…haha!)</font></p> <p><a href="http://lh5.ggpht.com/-RbDyxFCHy3M/UxJgv_FLikI/AAAAAAAAE7Q/D-yhzv3rL4Q/s1600-h/burger-sauce4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burger sauce" border="0" alt="burger sauce" src="http://lh6.ggpht.com/-5Zg__bTgMjA/UxJgwirhO9I/AAAAAAAAE7Y/b8DR9ykCrjc/burger-sauce_thumb1.jpg?imgmax=800" width="588" height="484"></font></a></p> <p><a href="http://lh6.ggpht.com/-YF-oiLx4Fbk/UxJgxjLd_FI/AAAAAAAAE7g/xtwIATxfZi8/s1600-h/sauce4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="sauce" border="0" alt="sauce" src="http://lh5.ggpht.com/-F_VOGnGtXsU/UxJgySbJfEI/AAAAAAAAE7o/uUxykRCIfRA/sauce_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">Mix all of the ingredients in a bowl, and let sit in the fridge for a few hours…the longer the better on this one.</font></p> <p><font size="3" face="Catriel">I had a fridge full of veggies, so I decided to make both hummus and ranch dip, and serve a crudité plate as my “side dish”.</font></p> <p><font size="3" face="Catriel">Here is my Garlic Hummus Recipe… </font></p> <p><a href="http://lh3.ggpht.com/-RMg6poPZQIg/UxJgzUDrNbI/AAAAAAAAE7w/GOB5cVmp-eo/s1600-h/garlic-hummus3.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="garlic hummus" border="0" alt="garlic hummus" src="http://lh6.ggpht.com/-TTbPnbus3sM/UxJg0CVD7JI/AAAAAAAAE74/_xliAcHuKh0/garlic-hummus_thumb1.jpg?imgmax=800" width="484" height="484"></font></a></p> <ul> <li><font size="3" face="Catriel">2 cans BPA free garbanzo beans, drained with 3/4 cup of the liquid reserved</font> <li><font size="3" face="Catriel">3 tablespoons tahini paste</font> <li><font size="3" face="Catriel">1 tablespoon olive oil, plus more for drizzling</font> <li><font size="3" face="Catriel">2 tablespoons fresh lemon juice</font> <li><font size="3" face="Catriel">2 cloves garlic</font> <li><font size="3" face="Catriel">1 teaspoon sea salt (or to taste)</font> <li><font size="3" face="Catriel">1/4 teaspoon cayenne pepper</font></li></ul> <p><font size="3" face="Catriel">Garnish</font></p> <ul> <li><font size="3" face="Catriel">Olive oil</font> <li><font size="3" face="Catriel">Paprika</font></li></ul> <p><font size="3" face="Catriel">Combine all ingredients, including reserved liquid, in blender or food processor. Blend/process for one minute, or until smooth. Pour into a serving bowl, sprinkle with paprika, and drizzle with olive oil.</font></p> <p><font size="3" face="Catriel">Cover and refrigerate..</font></p> <p><font size="3" face="Catriel">Onto the ranch dip..</font></p> <p><a href="http://lh4.ggpht.com/-SDejKguJa8Q/UxJg0ziGW0I/AAAAAAAAE8A/8bMUkbK-CHU/s1600-h/ranch-dip3.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ranch dip" border="0" alt="ranch dip" src="http://lh5.ggpht.com/-bhBW5Q7Owz4/UxJg1i0UzEI/AAAAAAAAE8I/fHWZAJYA4ss/ranch-dip_thumb1.jpg?imgmax=800" width="644" height="324"></font></a></p> <p><font size="3" face="Catriel">I use 1 1/2 tablespoons of my </font><a href="http://optimallivingblog.com/2013/03/11/simple-seasoning-mixes/"><font size="3" face="Catriel">homemade ranch seasoning mix</font></a><font size="3" face="Catriel">, added to 1/2 cup mayo, 1/2 cup of sour cream, and a little milk to thin it out to the right consistency for dipping. As with the previous recipes. refrigerate…the longer the better. </font></p> <p><font size="3" face="Catriel">I am not going to lie…the prep for this dinner was a few hours.I personally kinda like doing the whole “Susie Homemaker” thing <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh3.ggpht.com/-IuYWx0yZ1fI/UxJg16dZQfI/AAAAAAAAE8Q/S1nNckGQj4M/wlEmoticon-winkingsmile2.png?imgmax=800"> But…there is hope if you do not want to spend half a day slaving in your kitchen. Make everything ahead of time! The dips can be made up to a week in advance…and the burgers can be pattied up the day before.</font></p> <p><font size="3" face="Catriel">After a few hours in the fridge…and a sprinkle with a little sea salt, fresh ground pepper and garlic powder…</font></p> <p><a href="http://lh5.ggpht.com/-Kqbvg2e6-9U/UxJg3653olI/AAAAAAAAE8Y/o7DsFydcCzQ/s1600-h/grilling-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="grilling 1" border="0" alt="grilling 1" src="http://lh5.ggpht.com/-Cza_2E5SdWE/UxJg47FrCMI/AAAAAAAAE8g/RkPO4JOg59U/grilling-1_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">it’s time for the grill!</font></p> <p><font size="3" face="Catriel">The amount of time these take to cook will depend on how hot you grill is, and the level of doneness you prefer. Ours too about 8 minutes per side.</font></p> <p><font size="3" face="Catriel">While the burgers were cooking, I cut my veggies for the crudité plate.</font></p> <p><font size="3" face="Catriel">Then… </font></p> <p><a href="http://lh3.ggpht.com/-x1RL3wfNs7I/UxJg5_lNaOI/AAAAAAAAE8o/Z9fh00S5Gf4/s1600-h/grilling-44.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="grilling 4" border="0" alt="grilling 4" src="http://lh3.ggpht.com/-swmPaO2pIYc/UxJg6pZCkKI/AAAAAAAAE8w/B-1nUkTXEks/grilling-4_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">I prepped the buns and a serving plate…</font></p> <p><a href="http://lh6.ggpht.com/-uoXnyJO-QYk/UxJg8B13-FI/AAAAAAAAE84/hJgMEo3qTyE/s1600-h/grilling-24.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="grilling 2" border="0" alt="grilling 2" src="http://lh4.ggpht.com/-Mc3ZtqW2A98/UxJg84MqtwI/AAAAAAAAE9A/hSl5E0BUIWw/grilling-2_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">and carried them out to the grill master (aka…my husband). </font></p> <p><font size="3" face="Catriel">We like our buns toasted…so he threw those on for a few minutes as well.</font></p> <p><a href="http://lh6.ggpht.com/-wOZQ7qeHWHc/UxJg-LdjebI/AAAAAAAAE9I/rqZX6RbnM0E/s1600-h/burgers-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burgers 1" border="0" alt="burgers 1" src="http://lh6.ggpht.com/-geo2TY9OlK8/UxJg-_ykevI/AAAAAAAAE9Q/YPm4mKhBw-M/burgers-1_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">I ran back inside (yep…I did run…don’t know why…that’s just how I roll), to start setting the table.</font></p> <p><font size="3" face="Catriel">I made the table runner and napkins last summer…and LOVE them!</font></p> <p><a href="http://lh4.ggpht.com/-jSoD5wLd5XQ/UxJhAaqgz4I/AAAAAAAAE9Y/x94Va44pfIM/s1600-h/burgers-48.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burgers 4" border="0" alt="burgers 4" src="http://lh6.ggpht.com/-aGSFqUFDT_E/UxJhBFPHZ9I/AAAAAAAAE9g/BCePP0hKUa4/burgers-4_thumb2.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><a href="http://lh5.ggpht.com/-QKIwXgHZq9g/UxJhCUK5cHI/AAAAAAAAE9o/mtNSgm-wQGg/s1600-h/burgers-54.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burgers 5" border="0" alt="burgers 5" src="http://lh3.ggpht.com/-nW9SgY0ezqU/UxJhDeZPTLI/AAAAAAAAE9w/ayNZg80eE_E/burgers-5_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">I finished just in time for the Eric to carry these beauties inside…</font></p> <p><a href="http://lh5.ggpht.com/-SMwouSVaCVw/UxJhEbtlKuI/AAAAAAAAE94/3DhSoP6vqIQ/s1600-h/burgers-24.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burgers 2" border="0" alt="burgers 2" src="http://lh5.ggpht.com/-sZ6ZIpCLtLs/UxJhFb9xsVI/AAAAAAAAE-A/73bthQUQoNY/burgers-2_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><a href="http://lh6.ggpht.com/-KQ0gQIXLelw/UxJhGQImNHI/AAAAAAAAE-I/aaouzYps98g/s1600-h/burger-74.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burger 7" border="0" alt="burger 7" src="http://lh6.ggpht.com/-P5-mgY8qBgs/UxJhHWyKlgI/AAAAAAAAE-Q/xp5kg_4C9kY/burger-7_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">And then I made my family wait as I took pictures…HA! I am so mean!</font></p> <p><font size="3" face="Catriel">I thought I would humor you with what I am pretty sure each was thinking at the time of this photo…</font></p> <p><a href="http://lh3.ggpht.com/-uoxyzEZuJnM/UxJhIVfbUgI/AAAAAAAAE-Y/BtlkSNBGEpM/s1600-h/family-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="family 1" border="0" alt="family 1" src="http://lh6.ggpht.com/-FuQ0jY9kepQ/UxJhJZ4eIJI/AAAAAAAAE-g/WIHapRNncmw/family-1_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">Finally…</font></p> <p><a href="http://lh4.ggpht.com/-69gbcyyDdv4/UxJhKX4MwOI/AAAAAAAAE-o/Mhol73mltb8/s1600-h/burger-54.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="burger 5" border="0" alt="burger 5" src="http://lh5.ggpht.com/-U8tHiQX-i10/UxJhK2BX5zI/AAAAAAAAE-w/gfk00Eko5Co/burger-5_thumb1.jpg?imgmax=800" width="364" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">Chow time!</font></p> <p><font size="3" face="Catriel">The burgers were excellent! We will definitely make them again.</font></p> <p><font size="3" face="Catriel">Now..</font></p> <p><font size="3" face="Catriel">On to the dessert…</font></p> <p><a href="http://lh6.ggpht.com/-8r_KnY1NaKA/UxJhLlsxbrI/AAAAAAAAE-4/RHdlZV6Qhkk/s1600-h/ice-cream4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="ice cream" border="0" alt="ice cream" src="http://lh4.ggpht.com/-Z8v0xxpdSoU/UxJhMoKnAII/AAAAAAAAE_A/Qvav7mRywII/ice-cream_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">I made the ice cream the day before. I just mixed the ingredients and waited for the sugar to dissolve. Then added it to my ice cream maker, followed the manufacturers instructions, and let it freeze overnight.</font></p> <p><a href="http://lh6.ggpht.com/-VFRoiAy6rBw/UxJhNqVNNjI/AAAAAAAAE_I/0iI1WSMxR7U/s1600-h/caramel-sauce4.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="caramel sauce" border="0" alt="caramel sauce" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRTCJ_Mh1tRBlTlZHeqVGFHDncpZn8gLlD79R2OS_Lbz89QHH7qNiEvgse4Gija6hqEQFUFu3F0Vs56avCKXTrNEdRAF9H6oeQFh1Nl7EDXpakPoUAZhvDGdqH6fFLMHZOLNOxuN3pk4/?imgmax=800" width="632" height="484"></font></a></p> <p><font size="3" face="Catriel">After supper, I made the caramel sauce by bringing the butter, cream and brown sugar to a boil, and boiling for about 4 minutes. Stirring constantly. I added the vanilla and poured into a cute little mason jar.</font></p> <p><font size="3" face="Catriel">I let it cool for about 10 minutes…</font></p> <p><a href="http://lh5.ggpht.com/-07pvEBYnjZs/UxJhPavpe6I/AAAAAAAAE_Y/JURwOuVQ3cQ/s1600-h/dessert-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="dessert 1" border="0" alt="dessert 1" src="http://lh4.ggpht.com/-DQ7NELOZT24/UxJhPw_mA6I/AAAAAAAAE_g/omKpe7-WiEc/dessert-1_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">and served it over the ice cream. TO. DIE. FOR.</font></p> <p><font size="3" face="Catriel">There you have it…another Sunday Supper!</font></p> <p><font size="3" face="Catriel">I hope you are enjoying these posts <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbM2s8zcK6uM8olQEQKiLvqj4IM92F5WL_MjQKV2DR-8Ws6hLEbfwgA6jVefptHmggdgOfZRulRJO6tueliLMHzeJ9Dj9vJ4P8R6vynTHD5OM-y_0OGZ1L1GUcJYhZpE4P7n6NoAFRcg/?imgmax=800"></font></p> <p><strong><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></strong></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-28058433689105872982014-03-01T14:34:00.001-08:002014-03-01T14:34:05.432-08:00Coconut Chia Granola<p> </p> <p><font size="3" face="Catriel">One of my favorite granola cereals is Nature’s Path Chia Coconut Granola. I especially love it sprinkled over kefir or Greek yogurt.</font></p> <p><font size="3" face="Catriel">And, me being me…I figured, in a pinch, I could make it myself.</font></p> <p><font size="3" face="Catriel">And…guess what?</font></p> <p><font size="3" face="Catriel">I think I like mine better <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh6.ggpht.com/-bNn0R0M-ve0/UxJgC83wq3I/AAAAAAAAE3o/an3JYGjLtww/wlEmoticon-winkingsmile2.png?imgmax=800"></font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-_urfWC6Uxx4/UxJgDk2u8QI/AAAAAAAAE3w/FUZMorZEHhg/s1600-h/Coconut-Granola-13%25255B1%25255D.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 1" border="0" alt="Coconut Granola 1" src="http://lh3.ggpht.com/-IbLjuxpDVJM/UxJgEU6XsCI/AAAAAAAAE34/XWq3NAz-W8U/Coconut-Granola-1_thumb1.jpg?imgmax=800" width="644" height="468"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p align="center"><font size="5" face="Goudy Old Style"><strong>Coconut Chia Granola</strong></font></p> <ul> <li><font size="3" face="Catriel">3 cups whole rolled oats</font> <li><font size="3" face="Catriel">1/2 cup unsweetened shredded organic coconut</font> <li><font size="3" face="Catriel">2 tablespoons organic brown sugar</font> <li><font size="3" face="Catriel">dash of sea salt</font> <li><font size="3" face="Catriel">1/3 cup honey</font> <li><font size="3" face="Catriel">1/4 cup virgin coconut oil</font> <li><font size="3" face="Catriel">1 teaspoon pure vanilla extract</font> <li><font size="3" face="Catriel">2-3 tablespoons chia seeds</font></li></ul> <p><font size="3" face="Catriel">Preheat oven to 275 degrees.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh5.ggpht.com/-f0073DH2zFo/UxJgFS-F3AI/AAAAAAAAE4A/EruQj4sKed8/s1600-h/Coconut-Granola-23.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 2" border="0" alt="Coconut Granola 2" src="http://lh6.ggpht.com/-EAFYgWRkSJU/UxJgGD3j4tI/AAAAAAAAE4I/Lq2mFxj_6jE/Coconut-Granola-2_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Mix oats, coconut, brown sugar, and salt in a large bowl, and set aside.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-sBvw7zzKA9Y/UxJgHBpMIPI/AAAAAAAAE4Q/ew7_whcd6EA/s1600-h/Coconut-Granola-33.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 3" border="0" alt="Coconut Granola 3" src="http://lh6.ggpht.com/-weQT4WV2q30/UxJgHrG9QnI/AAAAAAAAE4Y/3sC3c0vOhAg/Coconut-Granola-3_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"> </font></p> <p><font size="3" face="Catriel">Melt the coconut oil and honey together over low heat. </font></p> <p><font size="3" face="Catriel">Then add the vanilla to the oil and honey mixture.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-fpfeJvzlh74/UxJgJLtgNbI/AAAAAAAAE4g/UUYZqocBm4E/s1600-h/Coconut-Granola-53.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 5" border="0" alt="Coconut Granola 5" src="http://lh5.ggpht.com/-UwDyMJ24_yk/UxJgJ8UTIkI/AAAAAAAAE4o/LlUKrfOKxL8/Coconut-Granola-5_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Pour mixture over the dry ingredients and stir with a spatula until the oats are evenly coated.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-4zisVXA_FGA/UxJgLwR01SI/AAAAAAAAE4w/CVvBj0Uqxd4/s1600-h/Coconut-Granola-73.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 7" border="0" alt="Coconut Granola 7" src="http://lh3.ggpht.com/-dGlesq343DM/UxJgM6R5hJI/AAAAAAAAE44/wMPsW5IwS6I/Coconut-Granola-7_thumb1.jpg?imgmax=800" width="644" height="471"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Pour granola evenly onto a large parchment lined cookie or sheet cake pan.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh4.ggpht.com/---hFKXHR27I/UxJgOEapjJI/AAAAAAAAE5A/qsJ0lQwvUro/s1600-h/CG-17.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="CG 1" border="0" alt="CG 1" src="http://lh5.ggpht.com/-0_1CXZRMZLg/UxJgQTSNNPI/AAAAAAAAE5I/5iOSuisvX7U/CG-1_thumb3.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Bake, stirring granola every 10 minutes, for 30-40 minutes…until nice and golden.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh5.ggpht.com/-McV2jFvgkwI/UxJgR9RL0NI/AAAAAAAAE5Q/EhZQSsYK-Sk/s1600-h/Coconut-Granola-83.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 8" border="0" alt="Coconut Granola 8" src="http://lh4.ggpht.com/-un-vKmLuzPA/UxJgS0dK27I/AAAAAAAAE5Y/q17j5Y8FNbQ/Coconut-Granola-8_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Add the chia seeds, and give another stir.<br></font></p> <p><font size="3" face="Catriel">Don’t worry, it will be kind of soggy until it starts cooling.</font></p> <p><font size="3" face="Catriel">Let it cool on the pan for about 30 minutes. (If you can stand to keep your hands out of it for that long…we couldn’t!)</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-lAQKX3un-xA/UxJgToCuDOI/AAAAAAAAE5g/97bHCZ2ND1k/s1600-h/Coconut-Granola-133.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 13" border="0" alt="Coconut Granola 13" src="http://lh6.ggpht.com/-3HIaWyt3dCE/UxJgUIurjiI/AAAAAAAAE5o/wFYFYDjVGZI/Coconut-Granola-13_thumb1.jpg?imgmax=800" width="336" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Store in an airtight glass container.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwM3_8qYlEuAaEUiEYi2lydXn4pOLvbkboqP2o9gyjicOvgIX0KtT4boND3muu-6R5KtBKUq_mu6vtUdbY0cPYytY-CVZmRCoiTneDRhV_1kcNu8pz5xTRox-4olc93TovodOn3t05ZA/s1600-h/Coconut-Granola-103.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 10" border="0" alt="Coconut Granola 10" src="http://lh5.ggpht.com/-u3vs10H6UWU/UxJgVZ6RssI/AAAAAAAAE54/lvk-f6qHPws/Coconut-Granola-10_thumb1.jpg?imgmax=800" width="383" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">I immediately went to work creating an apple parfait…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-ay6DvvUgWh4/UxJgWejf7DI/AAAAAAAAE6A/8AZdsBdcWUw/s1600-h/Coconut-Granola-93.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Coconut Granola 9" border="0" alt="Coconut Granola 9" src="http://lh3.ggpht.com/-iyMRSwEb-44/UxJgW_6p1UI/AAAAAAAAE6I/OWOEcxDOgHk/Coconut-Granola-9_thumb1.jpg?imgmax=800" width="393" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Some apple slices…some Chobani plain Greek yogurt…my Coconut Chia Granola…</font></p> <p><font size="3" face="Catriel">Mmmmm.</font></p> <p><font size="3" face="Catriel">Don’t you just LOVE a good parfait?</font></p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-57812428792997569352014-03-01T14:30:00.001-08:002014-03-01T14:30:56.978-08:00Chocolate Pudding…With AVOCADOS!<p> </p> <p><font size="3" face="Catriel">The first time I heard a rumor about this delicious chocolate pudding with avocado as the main ingredient, I was a little skeptical. But being the adventurous (read: not so much) girl I am, I decided to give it a go. </font></p> <p><font size="3" face="Catriel">The first few recipes I tried where meh…not horrible, but definitely not great. So, because I knew this had the potential to be awesome, I decided to make my own version.</font></p> <p><font size="3" face="Catriel">This is how I took it from subpar to sublime…</font></p> <p> </p> <p><a href="http://lh6.ggpht.com/-WgpuvrSgp0Y/UxJfg0dgidI/AAAAAAAAE2Y/LlzksRqeGak/s1600-h/avocado-pudding-24.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="avocado pudding 2" border="0" alt="avocado pudding 2" src="http://lh6.ggpht.com/-hDvWqPpEYdA/UxJfhdqmsqI/AAAAAAAAE2g/GftUt5ehlOs/avocado-pudding-2_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p> </p> <p><font size="3" face="Catriel">Chocolate Avocado Pudding</font></p> <ul> <li><font size="3" face="Catriel">4 ripe organic avocados, pitted and peeled</font> <li><font size="3" face="Catriel">1/2 cup 100% cocoa powder (unsweetened)</font> <li><font size="3" face="Catriel">1/3 cup raw honey</font> <li><font size="3" face="Catriel">2 Tbsp organic virgin coconut oil</font> <li><font size="3" face="Catriel">1/3 cup whole milk (unsweetened almond milk or coconut milk can be substituted)</font> <li><font size="3" face="Catriel">2 tsp pure vanilla extract</font></li></ul> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh4.ggpht.com/-cPesB8nHAh8/UxJfiMV97bI/AAAAAAAAE2o/cBIsnhpbESU/s1600-h/avocado-pudding-14.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="avocado pudding 1" border="0" alt="avocado pudding 1" src="http://lh6.ggpht.com/-jz9Jp42tY8Y/UxJfi5acUEI/AAAAAAAAE2w/wnKybA8K2LY/avocado-pudding-1_thumb1.jpg?imgmax=800" width="425" height="484"></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Combine all ingredients into a blender or food processor. Process for 1-2 minutes, until thick and creamy.</font></p> <p><font size="3" face="Catriel">This serves between 4 and 8. I find that a little goes a long way with this rich dessert.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh5.ggpht.com/-tiqWM6_Rluw/UxJfjseoIeI/AAAAAAAAE24/77mD-vKB2w4/s1600-h/avocado-pudding-34.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="avocado pudding 3" border="0" alt="avocado pudding 3" src="http://lh6.ggpht.com/-P7jBlMToYe4/UxJfkUdWmII/AAAAAAAAE3A/i_ZKWYh0M1A/avocado-pudding-3_thumb1.jpg?imgmax=800" width="541" height="484"></a></p> <p> </p> <p>Serve immediately…or chill for later.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-XUBjOch58qk/UxJflBdqk-I/AAAAAAAAE3I/CAEEuHsScA8/s1600-h/avocado-pudding-54.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="avocado pudding 5" border="0" alt="avocado pudding 5" src="http://lh6.ggpht.com/-UM_d12OFaPc/UxJfl5vI9MI/AAAAAAAAE3Q/vncQ9sSgO14/avocado-pudding-5_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p> </p> <p>I like to sprinkle a little coconut over the top…</p> <p> </p> <p><a href="http://lh4.ggpht.com/-c0Hf9a601X8/UxJfnJCRIjI/AAAAAAAAE3Y/GvlTVqd_mUo/s1600-h/avocado-pudding-74.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="avocado pudding 7" border="0" alt="avocado pudding 7" src="http://lh6.ggpht.com/-vU9PFR7V0XA/UxJfnzlEOLI/AAAAAAAAE3g/lcshIqduBgs/avocado-pudding-7_thumb1.jpg?imgmax=800" width="581" height="484"></a></p> <p> </p> <p><font size="3" face="Catriel">Perfection.</font></p> <p><font size="3" face="Catriel">Are you an adventurous cook? Or do you stick with what you know will work?</font></p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-25352102258660872962014-03-01T14:27:00.001-08:002014-03-01T14:27:50.494-08:00Eggplant Rollatini<p> </p> <p><font size="3" face="Catriel">Last summer we grew eggplant in our garden for the first time, because Gabe was OBSESSED with the movie <em>Ratatouille</em>, and he wanted me to make some real ratatouille for him. It was Eric’s brilliant idea to buy a package of eggplant seeds for him, so he could feel connected to our family garden, and get the payoff of his ratatouille. With Gabe’s autism it is sometimes had for us to to get him involved with family activities. </font></p> <p><font size="3" face="Catriel">Well…at the end of the summer, after Gabe had “tended” his plants, I searched Pinterest for a rockin’ ratatouille recipe. </font></p> <p><font size="3" face="Catriel">Guess what? </font></p> <p><font size="3" face="Catriel">Ratatouille is not a very kid appealing meal. </font></p> <p><font size="3" face="Catriel">So…what to do with DOZENS of eggplant?</font></p> <p><font size="3" face="Catriel">Find the gooiest, cheesiest eggplant recipe around…</font></p> <p><font size="3" face="Catriel">Eggplant Rollatini!</font></p> <p><font size="3" face="Catriel">This recipe was originally from </font><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-rollatini-00100000075561/index.html"><font size="3" face="Catriel">Real Simple</font></a><font size="3" face="Catriel">…but I tweaked er a bit…okay…quite a bit. And it is completely AMAZING! </font></p> <p align="center"><font size="3" face="Catriel"></font></p> <p align="center"><font size="5" face="Goudy Old Style"><strong>Eggplant Rollatini</strong></font></p> <ul> <li><font size="3" face="Catriel">2 large eggplant (16-1/4 inch slices)</font> <li><font size="3" face="Catriel">1/4 cup olive oil</font> <li><font size="3" face="Catriel">3 cups marinara sauce</font> <li><font size="3" face="Catriel">2 cups fresh ricotta (recipe <a href="http://optimallivingblog.com/2013/04/07/easy-homemade-ricotta/">HERE</a>), or 15oz. store bought</font> <li><font size="3" face="Catriel">2 eggs, beaten</font> <li><font size="3" face="Catriel">3 cups freshly grated mozzarella (12 oz.)</font> <li><font size="3" face="Catriel">1/2 cup freshly grated parmesan </font> <li><font size="3" face="Catriel">1 teaspoon dried oregano</font> <li><font size="3" face="Catriel">1 teaspoon dried basil</font> <li><font size="3" face="Catriel">1/2 teaspoon sea salt</font> <li><font size="3" face="Catriel">1/8 teaspoon freshly grated pepper</font> <li><font size="3" face="Catriel">Additional salt and pepper for roasting the eggplant</font></li></ul> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-lY2VrXsGlkk/UxJeZe1iAQI/AAAAAAAAExQ/6VskJNwENc4/s1600-h/Eggplant-Rollatini-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 1" border="0" alt="Eggplant Rollatini 1" src="http://lh3.ggpht.com/-CUaDrKauREg/UxJeaA60SVI/AAAAAAAAExY/PZ8bXJOEP6w/Eggplant-Rollatini-1_thumb1.jpg?imgmax=800" width="560" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">First, I enlist the help of my cute (and often silly) sous chef. </font></p> <p><font size="3" face="Catriel">Then…</font></p> <p><font size="3" face="Catriel">I like to make my own marinara sauce. You can certainly buy it…but where would the fun be in that?</font></p> <p align="center"><font size="5" face="Goudy Old Style"><strong>Marinara Sauce</strong></font></p> <ul> <li><font size="3" face="Catriel">1 Quart (28 oz can) crushed tomatoes</font> <li><font size="3" face="Catriel">1-6oz. jar of tomato paste</font> <li><font size="3" face="Catriel">1/4 cup finely chopped onion</font> <li><font size="3" face="Catriel">3 cloves of garlic (crushed or minced)</font> <li><font size="3" face="Catriel">1 tablespoon high quality olive oil</font> <li><font size="3" face="Catriel">1 teaspoon dried basil</font> <li><font size="3" face="Catriel">1/2 teaspoon dried oregano</font> <li><font size="3" face="Catriel">1/4 teaspoon fennel seeds (crushed)</font> <li><font size="3" face="Catriel">Sea salt to taste</font></li></ul> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh5.ggpht.com/-8Z8_COfI2qg/UxJebCumAEI/AAAAAAAAExg/ksN8qWbp3fA/s1600-h/Eggplant-Rollatini-24.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 2" border="0" alt="Eggplant Rollatini 2" src="http://lh6.ggpht.com/-RiVHoEZRghc/UxJeb3IgeRI/AAAAAAAAExo/pnywA-3lgVE/Eggplant-Rollatini-2_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">First, sauté the onions and garlic in one tablespoon of olive oil, over medium-low heat. I like my cast iron skillet for this…but any deep skillet will work. </font></p> <p><font size="3" face="Catriel">After about 5 minutes, add the remaining ingredients and stir until well incorporated.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHyq3uTFrASP8eQTV1EyXHO0E-KBq76OKrSuatnAd_ZhORdlJ0Y80x1SixC9RpWfPvUHzuTvnSstbubF5MbVKieIjJ5RtdlpN6tGujj6US_wcFjkToObiGojgitPEdrqGRW-mYdAPOlE/s1600-h/Eggplant-Rollatini-34.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 3" border="0" alt="Eggplant Rollatini 3" src="http://lh4.ggpht.com/-8y0A48ZqeAg/UxJedsIzW0I/AAAAAAAAEx4/T10hrTZhLxw/Eggplant-Rollatini-3_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Bring to a low boil, and simmer over low heat for 30-45 minutes…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-rvsft2Pdm20/UxJeeUKu7NI/AAAAAAAAEyA/qkmewFJtdBg/s1600-h/Eggplant-Rollatini-44.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 4" border="0" alt="Eggplant Rollatini 4" src="http://lh6.ggpht.com/-vhGqvpG6REg/UxJefKXHSoI/AAAAAAAAEyI/l-uRLlJju50/Eggplant-Rollatini-4_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p align="left"><font size="3" face="Catriel">stirring occasionally. </font></p> <p align="left"><font size="3" face="Catriel">Now…let’s get down to business.</font></p> <p align="left"><font size="3" face="Catriel">Preheat the oven to 400 degrees.</font></p> <p align="left"><font size="3" face="Catriel">Wash and dry the eggplant thoroughly, and cut the top off of each eggplant.</font></p> <p align="left"><font size="3" face="Catriel">Cut the eggplant lengthwise, into 1/4 inch slices. </font></p> <p align="left"><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-zVoZffVqdXw/UxJegNd_PFI/AAAAAAAAEyQ/B9kpfTDR60c/s1600-h/Eggplant-Rollatini-104.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 10" border="0" alt="Eggplant Rollatini 10" src="http://lh4.ggpht.com/-CpqLSGtQ_iI/UxJeghp_3fI/AAAAAAAAEyY/Cv0BKPWEJL0/Eggplant-Rollatini-10_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">I use my mandolin for this. If you do not have a mandolin, that’s fine…I sliced my eggplant with a knife the first time I made this recipe. But it will make your life a whole lot easier. We purchased ours at <a href="http://www.bedbathandbeyond.com/product.asp?SKU=15938390">Bed Bath and Beyond</a> (I explain why in <a href="http://optimallivingblog.com/2013/03/29/a-day-in-the-life/">this post</a>) for under $30. </font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh5.ggpht.com/-dba_iETBMtk/UxJehQ-NzjI/AAAAAAAAEyg/DULxoFAWlwA/s1600-h/Eggplant-Rollatini-114.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 11" border="0" alt="Eggplant Rollatini 11" src="http://lh6.ggpht.com/-lW2WOdnI-j0/UxJeh_s8HoI/AAAAAAAAEyo/abVSd2F7TDk/Eggplant-Rollatini-11_thumb1.jpg?imgmax=800" width="419" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Yep..that’s my stud…slicing eggplant like a boss <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh6.ggpht.com/-5kJbAG9efoE/UxJeiRtS-OI/AAAAAAAAEyw/Mm5Avyi7JVs/wlEmoticon-winkingsmile2.png?imgmax=800"> </font></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Discard (preferably compost) the end pieces, as they will not be big enough to use. You will need a total of 16 slices of eggplant.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-R6kJxT3x76w/UxJejAKDBZI/AAAAAAAAEy4/MEFV5vDXADE/s1600-h/Eggplant-Rollatini-124.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 12" border="0" alt="Eggplant Rollatini 12" src="http://lh4.ggpht.com/-Yj9wrxVehaA/UxJej0mOHLI/AAAAAAAAEzA/VXCVR3_c3Vc/Eggplant-Rollatini-12_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Brush the front and back of each slice with the olive oil, and place on two separate cookie sheets. </font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh4.ggpht.com/-7bVFKtkAcTc/UxJek4labpI/AAAAAAAAEzI/TAl3MWHGebo/s1600-h/Eggplant-Rollatini-144.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 14" border="0" alt="Eggplant Rollatini 14" src="http://lh4.ggpht.com/-MScXUx43Ud4/UxJelrQ3gTI/AAAAAAAAEzQ/f7LcRDn8dUY/Eggplant-Rollatini-14_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Sprinkle eggplant with salt and pepper.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-UokVxt6OGhc/UxJemr1BWpI/AAAAAAAAEzY/F-_j-DyuHnw/s1600-h/Eggplant-Rollatini-164.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 16" border="0" alt="Eggplant Rollatini 16" src="http://lh3.ggpht.com/-BjkfYKlTOAM/UxJentvK3FI/AAAAAAAAEzg/AzvDQbLzz3g/Eggplant-Rollatini-16_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Roast for about 10 minutes, until the eggplant turns golden, and is soft and pliable.</font></p> <p><font size="3" face="Catriel">Reduce oven temp to 375 degrees.</font></p> <p><font size="3" face="Catriel">Let eggplant cool, and start the cheese mixture.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-h4LjtqaYDAs/UxJeoRDXiDI/AAAAAAAAEzo/_ZujhpMagvg/s1600-h/Eggplant-Rollatini-174.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 17" border="0" alt="Eggplant Rollatini 17" src="http://lh3.ggpht.com/-bZXKs8fwv2A/UxJepJmgxyI/AAAAAAAAEzw/GVx7E2pHAo4/Eggplant-Rollatini-17_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Combine ricotta cheese, eggs, 1 cup of mozzarella, 1/4 cup, oregano, basil, salt, and pepper. Stir with a fork until all ingredients are fully incorporated.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-OmDfNVqJ2LE/UxJeqOVnfkI/AAAAAAAAEz4/4nQf4WLpu88/s1600-h/Eggplant-Rollatini-184.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 18" border="0" alt="Eggplant Rollatini 18" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HGvIOIWlGacxz-qZULtEdtFnBKdUkStdPBJtZLtO2FC3YkzrexHvk0o0SQMyAFckFK3cWT0KlzP_wJoT4GHnWxqerofKPXLfCKZRdSG7iRKbw4DMDJn6v2LFH2VoO3PHUEcQ377B-gM/?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Or…your adorable assistant can use her hands (CLEAN hands, of course) to blend it all together.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh5.ggpht.com/-adzVhEPW-pw/UxJerdO5hCI/AAAAAAAAE0I/Ow48GiUxr-I/s1600-h/Eggplant-Rollatini-204.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 20" border="0" alt="Eggplant Rollatini 20" src="http://lh3.ggpht.com/-_DqRDT9S1k0/UxJesOXcQ7I/AAAAAAAAE0Q/aFj46511AvQ/Eggplant-Rollatini-20_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"> </font></p> <p><font size="3" face="Catriel">Spread 1 cup of marinara into the bottom of a 13 x 9 inch baking dish.</font></p> <p><font size="3" face="Catriel">Now…start rolling the rollatini…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh4.ggpht.com/-NrbACum38FQ/UxJesx2iyXI/AAAAAAAAE0Y/--Bm__sYFlE/s1600-h/Eggplant-Rollatini-194.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 19" border="0" alt="Eggplant Rollatini 19" src="http://lh4.ggpht.com/-dhmGVi1VMbY/UxJetZ8w97I/AAAAAAAAE0g/9uS2PLyeLt4/Eggplant-Rollatini-19_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Place about 2 tablespoons of the cheese mixture at the bottom of each slice of eggplant…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-tqTSHGkWr2M/UxJeuQy3mSI/AAAAAAAAE0o/1ckAxf2ozU4/s1600-h/Eggplant-Rollatini-234.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 23" border="0" alt="Eggplant Rollatini 23" src="http://lh5.ggpht.com/-jh1i15i16io/UxJevL2WDqI/AAAAAAAAE0w/tORK3JS13oc/Eggplant-Rollatini-23_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">roll…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh4.ggpht.com/-k_GlppA8Hw8/UxJewIGtE9I/AAAAAAAAE04/e3thA7HR1qI/s1600-h/Eggplant-Rollatini-244.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 24" border="0" alt="Eggplant Rollatini 24" src="http://lh6.ggpht.com/-tNBymD_EQpg/UxJewrP1k0I/AAAAAAAAE1A/htjs7RpzO98/Eggplant-Rollatini-24_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">and place on top of the marinara.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-PmzM_e8m_Do/UxJexiz2AvI/AAAAAAAAE1I/E452AsyA-78/s1600-h/Eggplant-Rollatini-264.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 26" border="0" alt="Eggplant Rollatini 26" src="http://lh6.ggpht.com/-4666vZ6WVe8/UxJeyaXy37I/AAAAAAAAE1Q/YXxqxKGd1co/Eggplant-Rollatini-26_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Cover the eggplant with the remaining 2 cups of marinara. </font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-AolUqk6aoq8/UxJezj5G3bI/AAAAAAAAE1Y/kQQ1VENfyLA/s1600-h/Eggplant-Rollatini-274.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 27" border="0" alt="Eggplant Rollatini 27" src="http://lh5.ggpht.com/-19Xv9mXxFM0/UxJe0ZYFPsI/AAAAAAAAE1g/SI83uB0ODwQ/Eggplant-Rollatini-27_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Sprinkle with 2 cups of mozzarella and remaining 1/4 cup of parmesan.</font></p> <p><font size="3" face="Catriel">Bake, uncovered, for 25-30 minutes…until golden and bubbly.</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh3.ggpht.com/-jtUD9h8cxGo/UxJe1RHjWyI/AAAAAAAAE1o/DVDlCDTHvT8/s1600-h/Eggplant-Rollatini-304.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 30" border="0" alt="Eggplant Rollatini 30" src="http://lh3.ggpht.com/-yCff8FDQ2Sw/UxJe2D9IjYI/AAAAAAAAE1w/TBGHQSbhnEo/Eggplant-Rollatini-30_thumb1.jpg?imgmax=800" width="644" height="384"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh6.ggpht.com/-wJx0EYUqAyQ/UxJe281MAGI/AAAAAAAAE14/5LpwjxKOhNM/s1600-h/Eggplant-Rollatini-324.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 32" border="0" alt="Eggplant Rollatini 32" src="http://lh4.ggpht.com/-j-m5U_eivCY/UxJe3Z-oQHI/AAAAAAAAE2A/gKYyia6QUAY/Eggplant-Rollatini-32_thumb1.jpg?imgmax=800" width="644" height="476"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">Gorgeous…</font></p> <p><font size="3" face="Catriel"></font> </p> <p><a href="http://lh4.ggpht.com/-sWiIyuy2UuI/UxJe4dVQvhI/AAAAAAAAE2I/Z5WSCwfjPvs/s1600-h/Eggplant-Rollatini-354.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Eggplant Rollatini 35" border="0" alt="Eggplant Rollatini 35" src="http://lh3.ggpht.com/-5_zfFjFK0xM/UxJe5CHMLLI/AAAAAAAAE2Q/IXI6vmWiasQ/Eggplant-Rollatini-35_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font> </p> <p><font size="3" face="Catriel">and delicious! </font></p> <p><font size="3" face="Catriel">Perfect for a Sunday dinner.</font></p> <p><font size="3" face="Catriel">Have you ever cooked with eggplant? What is your favorite eggplant recipe?</font></p> <p><font size="3" face="Catriel">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-29860985974184358952014-03-01T14:23:00.001-08:002014-03-01T14:23:05.420-08:00Cinnamon Honey Butter<p> </p> <p><a href="http://lh6.ggpht.com/-tgQxJv5P2Zg/UxJdoSae0xI/AAAAAAAAEvU/sZj2TGS4itw/s1600-h/cinnamon-honey-butter-24.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="cinnamon honey butter 2" border="0" alt="cinnamon honey butter 2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0zH6EyyYi92MsIPfSdSD-uxx7e7zZlPUTHhu0_9Dah0S4zxV5mmEuBF5T3XRMVScc-0su8ix4h0QtpaevDOZSPOHlxUa3xX1O4exL_2YnhljIbsTEsNN26Evc91gf3i8T7D_59HQd8c/?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">This week has flown by! Probably because I have been cooking, cleaning and baking nonstop. It is like I have to make up for a whole summer in one week! Serious Road Runner syndrome going on here. Plus…I have a teensy tiny bit of ADD…which makes it quite humorous to watch me try and balance all of my chores. My sweet husband sometime (quite frequently) has to unravel my messes for me <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh5.ggpht.com/-juvzScsiSMc/UxJdprp40XI/AAAAAAAAEvk/h6eRis_vOJU/wlEmoticon-winkingsmile2.png?imgmax=800"> It is a good thing I married such an organized (OCD) feller…who accepts me…flaws and all. </font></p> <p><font size="3" face="Catriel">On to the recipe I have been promising my Facebook world. Cinnamon Honey Butter.</font></p> <p><font size="3" face="Catriel">The idea came to me as I was baking my <a href="http://optimallivingblog.com/2013/10/01/pumpkin-spice-bagels/">Pumpkin Spice Bagels</a>. I had no cream cheese in the house, and considered just slathering them with butter and a cinnamon sugar mixture…but then I remembered that my grandma had made a cinnamon honey butter to go on our rolls at Thanksgiving a few years ago. It was delicious! So, I threw some ingredients in a bowl, until it tasted right. And…viola! </font></p> <p><a href="http://lh6.ggpht.com/-vGxjqjGgnXg/UxJdqEjzqSI/AAAAAAAAEvs/T7XgUIVk05Q/s1600-h/cinnamon-honey-butter-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="cinnamon honey butter 1" border="0" alt="cinnamon honey butter 1" src="http://lh6.ggpht.com/-ixR-9Kx1wVQ/UxJdq3s4ZkI/AAAAAAAAEv0/qz9use-zIog/cinnamon-honey-butter-1_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">All you need is butter, honey (I like raw, local), cinnamon, and a hand mixer.</font></p> <p><a href="http://lh5.ggpht.com/-dSRL6RKl_Yo/UxJdrx2z-SI/AAAAAAAAEv8/TfspLhD9IwA/s1600-h/IMG_45178.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_4517" border="0" alt="IMG_4517" src="http://lh6.ggpht.com/-O0ORO2tc5BM/UxJdssW1M0I/AAAAAAAAEwE/MEIwqfO8JgE/IMG_4517_thumb2.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">Mix 1/4 cup (1 stick) of softened organic butter (I LOVE Organic Valley), 2 tablespoons of honey, and 3/4 teaspoon ground cinnamon in a medium size bowl, until smooth and all of the ingredients are fully incorporated,</font></p> <p><a href="http://lh3.ggpht.com/-VWiERNEmBsQ/UxJdtS8_1hI/AAAAAAAAEwM/kEOJpN777r4/s1600-h/IMG_45224.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_4522" border="0" alt="IMG_4522" src="http://lh4.ggpht.com/-HHGTTv7XOaU/UxJdtwtqrKI/AAAAAAAAEwU/TK9jHlo2bGk/IMG_4522_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">I decided to place mine in a silicone mold. I think my kiddos picked this one up for me while on a trip to Walmart with grandma last fall. Or…you could just scoop it into a small, decorative bowl.</font></p> <p><a href="http://lh3.ggpht.com/-8GtMvhLe-mo/UxJdutFmZGI/AAAAAAAAEwc/Znhn84tqodo/s1600-h/IMG_45284.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_4528" border="0" alt="IMG_4528" src="http://lh6.ggpht.com/-C0Xq3eKKmaY/UxJdvEQrt_I/AAAAAAAAEwk/UZmzStNjgzE/IMG_4528_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">If you are going to mold your butter, press it into the mold with a spatula,making sure to get the butter into all of the nooks and crannies. I leveled mine off, and then put plastic wrap over top, and put it in the refrigerator for an hour. </font></p> <p><a href="http://lh4.ggpht.com/-ygmxmNOD0Y4/UxJdv5p-YtI/AAAAAAAAEws/mZOX-iZOUmA/s1600-h/cinnamon-honey-butter-34.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="cinnamon honey butter 3" border="0" alt="cinnamon honey butter 3" src="http://lh6.ggpht.com/-AEZ0cNFyzak/UxJdwZBGWDI/AAAAAAAAEw0/K2RgJuhYzzk/cinnamon-honey-butter-3_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">When the butter had solidified, I simply popped it out of the mold and onto a serving plate.</font></p> <p><font size="3" face="Catriel">We LOVED this on our bagels. After I baked up a second batch of Pumpkin Spice Bagels, my kids actually preferred this to the cream cheese I had purchased.</font></p> <p><a href="http://lh3.ggpht.com/-lL46FeIJ4To/UxJdxIwkE_I/AAAAAAAAEw8/X0559RxVjRw/s1600-h/bagels-and-butter3.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="bagels and butter" border="0" alt="bagels and butter" src="http://lh3.ggpht.com/-16WIokdDyCc/UxJdxzEt6cI/AAAAAAAAExE/ZlfgD1-P4yM/bagels-and-butter_thumb1.jpg?imgmax=800" width="437" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">Here is a link to my <a href="http://optimallivingblog.com/2013/10/01/pumpkin-spice-bagels/">Pumpkin Spice Bagel</a> recipe, if you haven’t already seen it.</font></p> <p><font size="3" face="Catriel">I hope you are all having a lovely <font style="background-color: #ffffff" size="6" face="cinnamon cake"><strong><font color="#f79646">FALL</font></strong></font> week!</font></p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com1tag:blogger.com,1999:blog-8233627149047802885.post-56375029280406621582014-03-01T14:21:00.001-08:002014-03-01T14:21:07.135-08:00Pumpkin Spice Bagels<p> </p> <p><a href="http://lh4.ggpht.com/-jVLSUusa7hU/UxJc-eJ8I0I/AAAAAAAAEr8/r3TgmBjvtBg/s1600-h/Pumpkin-Spice-Bagels-254.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Pumpkin Spice Bagels 25" border="0" alt="Pumpkin Spice Bagels 25" src="http://lh5.ggpht.com/-0xkQRS7ipZs/UxJc_B4K9jI/AAAAAAAAEsE/LgxJotnK4A8/Pumpkin-Spice-Bagels-25_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p>While doing a Pinterest search for anything “Pumpkin Spice”, I came across several recipes for Pumpkin Spice Bagels. It turns out, bagels are actually quite simple to make from scratch! Who knew? Plus…they are free of all of the trans fats and chemicals that are lurking in the store-bought versions. </p> <p>Last week I decided to give them a try…and boy am I glad I did! These hands-down beat any bagels I have ever eaten. This weekend I made (and we ate) two batches!</p> <p>I played around with a few different recipes, adjusted ingredients to suit our tastes, and came up with a winner!</p> <p>What you will need to create a batch of your own:</p> <p><a href="http://lh4.ggpht.com/-hDjnKp6WDjY/UxJc_9_iAOI/AAAAAAAAEsM/0eHUHyqIRhk/s1600-h/pumpkin-spice-bagels-24.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 2" border="0" alt="pumpkin spice bagels 2" src="http://lh3.ggpht.com/-XW8z6vyXxSg/UxJdAUfbAQI/AAAAAAAAEsU/h0AvC04IKL4/pumpkin-spice-bagels-2_thumb1.jpg?imgmax=800" width="373" height="484"></a></p> <ul> <li>3 1/4 cups of bread flour (I LOVE King Arthur) <li>1 packet of active dry yeast <li>1/3 cup packed brown sugar (I use organic) <li>1/2 cup of pumpkin puree (or canned pumpkin) <li>1 teaspoon ground cinnamon <li>1/4 teaspoon ground ginger <li>1/4 teaspoon ground nutmeg <li>a pinch of either cloves or allspice, your preference <li>3/4 plus 2 tablespoons warm water (110 degrees) <li>OPTIONAL: 1/4 cup sugar (for boiling)…this ingredient does not go into the bagel dough!</li></ul> <p>Equipment and utensils:</p> <ul> <li>Stand mixer with dough hook attachment (helpful, but not necessary) <li>1 large, oiled bowl <li>A sharp knife <li>1-8 quart stock pot <li>1 large baking sheet <li>Parchment paper <li>Slotted spoon</li></ul> <p>Optional: (for topping bagels)</p> <ul> <li>2 tablespoons brown sugar <li>1 teaspoon ground cinnamon</li></ul> <p>The first step is to place all of the dough ingredients into the bowl of your stand mixer (or a large bowl, if you are kneading by hand)…flour, yeast, sugar, pumpkin, spices and water.</p> <p><a href="http://lh4.ggpht.com/-rMvAuJnURJw/UxJdBQ2IqLI/AAAAAAAAEsc/hb0txc7Or4E/s1600-h/Pumpkin-Spice-Bagels-37.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Pumpkin Spice Bagels 3" border="0" alt="Pumpkin Spice Bagels 3" src="http://lh5.ggpht.com/-WrvaIKRfhXo/UxJdB6CDX5I/AAAAAAAAEsk/z5oKMo2GdTU/Pumpkin-Spice-Bagels-3_thumb3.jpg?imgmax=800" width="484" height="484"></a></p> <p>Attach the dough hook to your mixer, and mix for 9 minutes on the lowest setting. The dough should not stick to the sides of the bowl after 3 or 4 minutes. It should form a smooth ball, as illustrated in the picture above. If your dough is super sticky, add a little more flour. </p> <p>If you are kneading by hand (which I have not tried), knead for at least 8 minutes, until dough is tacky, but not sticky. Adding flour as needed.</p> <p>Once your dough has finished kneading, place in an oiled bowl (I used coconut oil), and cover with plastic wrap. Put in a warm place to rise for one hour. I always place my bread dough in the middle of my stovetop and turn my oven on 350 degrees. The heat from the oven helps the dough to rise, especially in the fall and winter months when your kitchen may not be the warmest.</p> <p><a href="http://lh4.ggpht.com/-or-UOGmc2h0/UxJdC16-ayI/AAAAAAAAEss/BGl842H2e6s/s1600-h/pumpkin-spice-bagels-44.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 4" border="0" alt="pumpkin spice bagels 4" src="http://lh6.ggpht.com/-SNlunGLzanQ/UxJdD_XwQUI/AAAAAAAAEs0/oMjXePX45bc/pumpkin-spice-bagels-4_thumb1.jpg?imgmax=800" width="638" height="484"></a></p> <p> </p> <p><a href="http://lh4.ggpht.com/-XBevObyMxH8/UxJdEhXrDUI/AAAAAAAAEs8/UFn0Q0dWCmc/s1600-h/pumpkin-spice-bagels-54.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 5" border="0" alt="pumpkin spice bagels 5" src="http://lh5.ggpht.com/-ShvRKEqSJZk/UxJdFX2ljFI/AAAAAAAAEtE/qXrfUQm0xHs/pumpkin-spice-bagels-5_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p>While the dough is rising, cut parchment paper to fit the cookie sheet.</p> <p><a href="http://lh3.ggpht.com/-_mTKj5WG4hI/UxJdGD1E6-I/AAAAAAAAEtM/d0ORCHbDPlo/s1600-h/pumpkin-spice-bagels-84.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 8" border="0" alt="pumpkin spice bagels 8" src="http://lh6.ggpht.com/-tHxJw7Mewpo/UxJdG0HQr1I/AAAAAAAAEtU/iOgWM47_uBg/pumpkin-spice-bagels-8_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p>Once the dough has doubled in size, punch it to release the air.</p> <p><a href="http://lh5.ggpht.com/-0sBFNTtIrqI/UxJdIPWCn-I/AAAAAAAAEtc/_GbHDvY0OZY/s1600-h/pumpkin-spice-pumpkin-94.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice pumpkin 9" border="0" alt="pumpkin spice pumpkin 9" src="http://lh3.ggpht.com/-ALKxdvTyRPw/UxJdJIRwn7I/AAAAAAAAEtk/712k2YJkAas/pumpkin-spice-pumpkin-9_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p>Form dough into a ball, and place on a lightly floured surface.</p> <p><a href="http://lh6.ggpht.com/-0ehhgZ1d1jM/UxJdKXaiiTI/AAAAAAAAEts/coWZAgBfICU/s1600-h/pumpkin-spice-bagels-104.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 10" border="0" alt="pumpkin spice bagels 10" src="http://lh3.ggpht.com/-dcML-ldYue4/UxJdLI3cx8I/AAAAAAAAEt0/UteukDIKeME/pumpkin-spice-bagels-10_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p>Using a sharp knife, cut dough into 8 equal pieces.</p> <p><a href="http://lh6.ggpht.com/-gl8iDZyCA4k/UxJdMhIBOZI/AAAAAAAAEt8/S9svsaEZMRE/s1600-h/pumpkin-spice-bagels-134.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 13" border="0" alt="pumpkin spice bagels 13" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbtzmm5hfc8ym3BagRewZcWW4tdE6J-g7W-Q6LT7HkRHk8eEblf4EUN7-rn_wMB9RUUGlx3Xm3dR5bN5_BiKtHeUVamsd4cOOhwLpZyD7JukKADBGvoDnJgWmpdKnA56HlFgUHv9Z8Zs/?imgmax=800" width="631" height="484"></a></p> <p>To form bagels, start rolling each piece into a ball.</p> <p><a href="http://lh3.ggpht.com/-46RfjWWlnPs/UxJdOjPWs0I/AAAAAAAAEuM/y9FvWCMzit4/s1600-h/Pumpkin-spice-bagels-153.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Pumpkin spice bagels 15" border="0" alt="Pumpkin spice bagels 15" src="http://lh6.ggpht.com/-J7lbmkDE1SY/UxJdPPK3ElI/AAAAAAAAEuU/r8fbLCb5Nsg/Pumpkin-spice-bagels-15_thumb1.jpg?imgmax=800" width="484" height="484"></a></p> <p>Poke your thumb thorough the middle of each ball to create a hole, and use your fingers to gently widen the hole. I found that twirling each bagel on my index finger (see picture above) helped. I might have had a bit too much fun doing this <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh4.ggpht.com/-Tw-uJWlxF3g/UxJdPn5TKBI/AAAAAAAAEuc/ePRfHWXKL-8/wlEmoticon-winkingsmile2.png?imgmax=800"> </p> <p>Place the prepared bagels on a the parchment covered baking sheet.</p> <p><a href="http://lh5.ggpht.com/-fF2FsT_J53E/UxJdQdRhvzI/AAAAAAAAEuk/DDfD9mCf9qY/s1600-h/pumpkin-spice-bagels-184.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 18" border="0" alt="pumpkin spice bagels 18" src="http://lh4.ggpht.com/-tcaEfa84Q0I/UxJdRIa5Z3I/AAAAAAAAEus/TeqOBJO1g3A/pumpkin-spice-bagels-18_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p>Cover with a towel, and let rise in a warm place for an additional 20 minutes.</p> <p>While the bagels are rising, fill a stock pot with water (about 3-4 inches from the top), and bring to a full, rolling boil.</p> <p>If you plan on topping some, or all, of your bagels with cinnamon and sugar, prepare that mixture.</p> <p>Once the bagels have risen, gently set them one at a time, in batches of 2 or 3, into the boiling water. After 45 seconds, use a slotted spoon to turn bagels over and boil on the opposite side for an additional 45 seconds. With your slotted spoon, promptly remove bagels, one at a time, and place them back on the parchment covered baking sheet. Continue with the next batch of 2 or 3 bagels, until finished. (Illustrated below.)</p> <p>Note: If you want a nice shine to your finished bagels, you can add 1/4 cup of sugar to the boiling water before you start dropping them in.</p> <p><a href="http://lh3.ggpht.com/-Qe5Mth3_Ig4/UxJdR1lZduI/AAAAAAAAEu0/ikLf7xilwvY/s1600-h/Pumpkin-Spice-Bagels-203.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Pumpkin Spice Bagels 20" border="0" alt="Pumpkin Spice Bagels 20" src="http://lh4.ggpht.com/-cxK1Yhy975Y/UxJdSlG376I/AAAAAAAAEu8/ZSdNMppuHFY/Pumpkin-Spice-Bagels-20_thumb1.jpg?imgmax=800" width="484" height="484"></a></p> <p>Once the bagels are boiled, you can add the cinnamon sugar mixture if you like. I did half and half.</p> <p>Bake at 425 degrees for 20-23 minutes.</p> <p><a href="http://lh4.ggpht.com/-pYSCXstgpHQ/UxJdTs4bG2I/AAAAAAAAEvE/ciROUpLBQQ0/s1600-h/pumpkin-spice-bagels-14.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpkin spice bagels 1" border="0" alt="pumpkin spice bagels 1" src="http://lh3.ggpht.com/-Olo2Mj13UsE/UxJdUdxDGvI/AAAAAAAAEvM/AKERaYgn500/pumpkin-spice-bagels-1_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p>Cool on a wire rack for 15 minutes before digging in!</p> <p>These are supper yummy fresh from the oven. But…they were still mighty tasty the next day. Just wait for them to cool completely, and place in an airtight container for up to 3 days (or at least I assume 3 days is a reasonable amount of time…mine did nit last past 24 hours).</p> <p>I will be back later in the week to share my recipe for Cinnamon Honey Butter. Which put these babies right over the edge of deliciousness!!</p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-57044493055558040712014-03-01T14:18:00.001-08:002014-03-01T14:18:08.504-08:00Black Bean Soup…with BACON! And Jalapeño & Cheddar Corn Muffins<p> </p> <p><a href="http://lh5.ggpht.com/-nz3IzDQkqAk/UxJcek2M6DI/AAAAAAAAEqU/uaK0lIIudpI/s1600-h/black-bean-soup-14.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="black bean soup 1" border="0" alt="black bean soup 1" src="http://lh3.ggpht.com/-6k3pjDCWAKg/UxJcfYvr1OI/AAAAAAAAEqc/MElCJgsnFaw/black-bean-soup-1_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">This is my absolute FAVORITE soup ever. </font></p> <p><font size="3" face="Catriel">Ever ever. </font></p> <p><font size="3" face="Catriel">I saw it on Dave Lieberman’s Food Network show several years ago…and it is so easy. And back then, easy was how I rolled. It is so darn good, in fact, I make it according to the recipe…exactly. The only thing I have done differently is find the healthiest version of each ingredient. Once you see the players, you will understand the need to seek out quality.</font></p> <p><font size="3" face="Catriel">First things first…<a href="http://www.foodnetwork.com/recipes/dave-lieberman/black-bean-soup-recipe/index.html">here is the link to the recipe</a>.</font></p> <p><a href="http://lh3.ggpht.com/-nnOw18rGETE/UxJcgeZLdUI/AAAAAAAAEqk/yaRSeTLBFzM/s1600-h/alternatives3.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="alternatives" border="0" alt="alternatives" src="http://lh5.ggpht.com/-v9PWpAbG38Y/UxJchCZWE0I/AAAAAAAAEqs/XV0xzM_leb8/alternatives_thumb1.jpg?imgmax=800" width="484" height="484"></font></a><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">And here is how I make it as chemical free and nutritious as possible. </font></p> <p><font size="3" face="Catriel">Since traditional store bought bacon is HORRIBLE for your health, I use bacon that is local and uncured (free of nitrates and preservative). I purchased ours through our CSA, where I know that the animals are happy, and fed the proper diet of non-GMO and organic food. If you do not have access to local, uncured bacon look for organic bacon in the grocery or health food store.</font></p> <p><font size="3" face="Catriel">Here is where you have a couple of choices…you can use canned black beans (cuz they are quick and easy), but make sure that the can is BPA free. I LOVE Eden Organics beans. Or…you could make your own black beans. Which is easy, just time consuming. </font></p> <p><font size="3" face="Catriel">The one thing I am bad about is the Worcestershire sauce. I have yet to find an organic Worcestershire sauce. And there is no way I would leave it out. It makes the soup! I did, however, find a </font><a href="http://www.foodrenegade.com/homemade-worcesterschire-sauce/"><font size="3" face="Catriel">fairly simple recipe for homemade</font></a><font size="3" face="Catriel">…but I have not had the time to try it out. Next time for sure! The other ingredient that is controversial is the ketchup. Organic is very easy to find, but many complain about how processed it is. But again, the ketchup is necessary in this recipe. And…a little ketchup ain’t gonna kill ya <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh3.ggpht.com/-_ddCNZDWNos/UxJchehrbDI/AAAAAAAAEq0/58Dm_0hQbgA/wlEmoticon-winkingsmile2.png?imgmax=800"></font></p> <p><font size="3" face="Catriel">As far as the tomatoes go, we can our own, so I usually opt for a pint of those. But…since our tomatoes were puny this year, and we didn’t get to can very many…I found some diced tomatoes at the store. They are in a BPA free carton. BPA free linings are so important for foods like tomatoes, which are highly acidic, because they leach more BPA from the can. </font></p> <p><font size="3" face="Catriel">My final healthifying touch to this soup is frozen homemade chicken stock. DO NOT EVER use a canned broth!!!!! (Unless it is home canned, of course) They are full of sodium, preservatives, BPA and “natural” flavorings. Crap. If you do not make your own stock or broth, replace it with 2 cups of water. You won’t notice the difference. Just add a little extra sea salt and pepper for added seasoning.</font></p> <p><a href="http://lh3.ggpht.com/-OO_wtMCuwwg/UxJciXe3VlI/AAAAAAAAEq8/ZDSv6YFl-5I/s1600-h/Black-bean-soup-73.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Black bean soup 7" border="0" alt="Black bean soup 7" src="http://lh5.ggpht.com/-ORNgt7Bto9M/UxJci8t7rvI/AAAAAAAAErE/s7AUI0B_o-E/Black-bean-soup-7_thumb1.jpg?imgmax=800" width="644" height="217"></font></a></p> <p><font size="3" face="Catriel">I use a full pound of bacon in my soup, not 10 slices. Everything is better with more bacon!</font></p> <p><a href="http://lh5.ggpht.com/-DQ-k6cL5mNU/UxJcjvI4mmI/AAAAAAAAErM/N_LLLIDTYSY/s1600-h/black-bean-soup-104.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="black bean soup 10" border="0" alt="black bean soup 10" src="http://lh6.ggpht.com/-vHJAo5Oc7H4/UxJckelqq1I/AAAAAAAAErU/-bLSk64-ZWw/black-bean-soup-10_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">We top ours with sour cream, sharp cheddar cheese, and a little cilantro. I use grass fed versions of both sour cream and cheddar cheese. The Rumiano grass fed organic cheeses are awesome!!</font></p> <p><font size="3" face="Catriel">Next up…the corn muffins.</font></p> <p><font size="3" face="Catriel">Lily helped with these. Except for chopping the jalapeños…which again burned the living crap out of my hands. I swear my husband grew the hottest peppers on the planet this year. They burned right through my rubber gloves! </font></p> <p><a href="http://lh4.ggpht.com/-dFvPATR_iYY/UxJclHC9YHI/AAAAAAAAErc/VdzJB4pE_Xc/s1600-h/corn-muffins-83.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="corn muffins 8" border="0" alt="corn muffins 8" src="http://lh5.ggpht.com/--d1ZAvsUcnQ/UxJclxYrJ6I/AAAAAAAAErk/oSLXAATh1vA/corn-muffins-8_thumb1.jpg?imgmax=800" width="484" height="484"></font></a></p> <p><font size="3" face="Catriel">Here is my recipes for these yummies…</font></p> <p><font size="3" face="Catriel">1 cup organic non-GMO cornmeal</font></p> <p><font size="3" face="Catriel">1 cup unbleached flour</font></p> <p><font size="3" face="Catriel">1/4 cup organic sugar</font></p> <p><font size="3" face="Catriel">1 1/2 teaspoons baking powder</font></p> <p><font size="3" face="Catriel">1/2 teaspoon baking soda</font></p> <p><font size="3" face="Catriel">1/2 teaspoon salt</font></p> <p><font size="3" face="Catriel">2 eggs</font></p> <p><font size="3" face="Catriel">1/4 cup organic canola or olive oil</font></p> <p><font size="3" face="Catriel">1 cup butter milk (or 1 teaspoon apple cider vinegar with enough whole milk added to make 1 cup)</font></p> <p><font size="3" face="Catriel">1/3 cup diced jalapeño pepper</font></p> <p><font size="3" face="Catriel">2-3 ounces shredded cheddar cheese.</font></p> <p><font size="3" face="Catriel">Preheat oven to 400 degrees.</font></p> <p><font size="3" face="Catriel">Line a standard size muffin pan with 12 wrappers.</font></p> <p><font size="3" face="Catriel">Add the dry ingredients to a medium size bowl, and stir until well combined.</font></p> <p><font size="3" face="Catriel">In a small bowl, whisk together the eggs, oil and buttermilk.</font></p> <p><font size="3" face="Catriel">Make a well in the center of the cornmeal mixture, and add the buttermilk mixture.</font></p> <p><font size="3" face="Catriel">Fold the wet mixture into the dry, until just incorporated. Some lumps will remain, </font></p> <p><font size="3" face="Catriel">Add the jalapeños and cheddar. Fold gently, until evenly distributed.</font></p> <p><font size="3" face="Catriel">Bake for 15-18 minutes.</font></p> <p><a href="http://lh3.ggpht.com/-kvqvbOSieKw/UxJcm9StPhI/AAAAAAAAErs/mX2X18Lo5yc/s1600-h/corn-muffins-124.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="corn muffins 12" border="0" alt="corn muffins 12" src="http://lh4.ggpht.com/-6OJtq5fm4MA/UxJcnnr3-AI/AAAAAAAAEr0/-_V3szPbOJ0/corn-muffins-12_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">This is the perfect meal for a chilly fall day! It would be especially wonderful while parked in front of a football game.</font></p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-86576117456978495632014-03-01T14:15:00.001-08:002014-03-01T14:15:25.592-08:00Peaches & Cream Oatmeal<p><font size="3" face="Catriel">When I was a kid, I loved peaches and cream instant oatmeal packets. </font></p> <p><font size="3" face="Catriel">I wouldn’t dream of eating them now…since they are full of preservatives, pesticides, artificial colors and flavors…GMOs…</font></p> <p><font size="3" face="Catriel">but every now and then I get a craving…</font></p> <p><a href="http://lh4.ggpht.com/-Yt-2CuHy9so/UxJb-evAsqI/AAAAAAAAEqE/h4glqB2-zNM/s1600-h/peaches-and-cream-oats3.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="peaches and cream oats" border="0" alt="peaches and cream oats" src="http://lh6.ggpht.com/-NLJV_CStXB8/UxJb_BUr8PI/AAAAAAAAEqM/7Al74l2HaTs/peaches-and-cream-oats_thumb1.jpg?imgmax=800" width="484" height="484"></a></p> <p><font size="3" face="Catriel">Here is my healthy version of Peaches & Cream Oats. Bonus: This recipe is dairy and gluten free (if you use gf oats). </font></p> <p align="center"><font color="#ff8000" size="6" face="Bell MT"><strong>Peaches & Cream Oats</strong></font></p> <p><font size="3" face="Catriel">1/2 cup organic rolled oats</font></p> <p><font size="3" face="Catriel">3/4-1 cup water</font></p> <p><font size="3" face="Catriel">1/2 cup sliced, ripe peaches (I used thawed frozen peaches)</font></p> <p><font size="3" face="Catriel">1/3 cup full fat coconut milk</font></p> <p><font size="3" face="Catriel">8 walnut halves, chopped</font></p> <p><font size="3" face="Catriel">1 tablespoon pure maple syrup</font></p> <p><font size="3" face="Catriel">Boil water in a saucepan. Add oat and return to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. This may take more or less time, depending on how much water you are using. Once the oats are cooked, put them in a bowl, stir in peaches, syrup, and nuts. Pour the coconut milk over top…and ENJOY!</font></p> <p><font size="3" face="Catriel">Look for the next post in my Real & Clean series later this week! </font></p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> <p>‘</p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-12455265161501826762014-03-01T13:28:00.001-08:002014-03-01T13:28:49.843-08:00Whole Wheat Blueberry Oatmeal Muffins<p>The snow and absolute bone chilling cold last week had me going completely nuts! Like climbing the walls, pacing the floors, jumping rope in the house (yep…did it), CRAZY. And what is a fidgety, ball of energy like myself supposed to do when she is cooped up in the house with her two equally hyper children for days on end? </p> <p>Bake. </p> <p>It’s kinda my thing. </p> <p>I can’t explain why…there is just something about creating delicious treats from items pulled from the pantry, freezer, and or fridge, that fulfills my antsy-pants soul.</p> <p>This is a healthy recipe that you can feel good about tucking in your children’s lunches…or nibbling on while watching HGTV or Food Network midmorning (my picks…maybe you prefer Maury. Who am I to judge?).</p> <p align="center"><a href="http://lh6.ggpht.com/-ZFFKozQQt0s/UxJRDSRKRdI/AAAAAAAAEps/uNR0h41Ovrk/s1600-h/muffins-14.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="muffins 1" border="0" alt="muffins 1" src="http://lh6.ggpht.com/-vhYEMIEOl7E/UxJREEjnEuI/AAAAAAAAEp0/jLoAO1Kw92M/muffins-1_thumb2.jpg?imgmax=800" width="432" height="484"></a></p> <p>1 1/2 cups whole wheat flour</p> <p>1 cup rolled oats</p> <p>1 teaspoon baking powder</p> <p>1/2 teaspoon baking soda'</p> <p>1/2 teaspoon sea salt</p> <p>1 cup whole milk (room temperature)</p> <p>1/2 cup pure maple syrup</p> <p>1/4 cup coconut oil (melted, or in its liquid state)</p> <p>2 eggs (room temperature)</p> <p>1 teaspoon vanilla</p> <p>1 cup of fresh (or frozen, thawed) blueberries</p> <p>Preheat oven to 350 degrees.</p> <p>In a large bowl sift together the dry ingredients. </p> <p>In a medium bowl combine the remaining wet ingredients, except blueberries. Whisk together, until everything is well incorporated.</p> <p>Make a well in the center of the dry ingredients. </p> <p>Add the wet ingredients, and fold gently until just combined.</p> <p>Add the blueberries and carefully fold them into the batter, trying not to break them.</p> <p>Pour 1/4 cup of batter into each of 12 lined muffin cups.</p> <p>Bake for 18-20 minutes.</p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-64934862739446131692014-03-01T13:27:00.001-08:002014-03-01T13:27:30.621-08:00Healthier Corn Dog Mini Muffins<p align="left"><font size="4" face="Catriel"></font> </p> <p align="left"><font size="4" face="Catriel">One of the hardest parts of maintaining a real food lifestyle is the pressure I sometimes feel from my kids to let them eat the same things that their friends are eating. For the most part, they know what is good for their bodies, and why…and often refuse junk food for healthy choices. But every so often they ask me for something I find cringe-worthy. </font></p> <p><font size="4" face="Catriel">The other day it was corndogs.</font></p> <p><font size="4" face="Catriel">Nasty, processed, full of unsavory crap…corndogs. </font></p> <p><font size="4" face="Catriel">As a compromise, I came up with these…</font></p> <p><font size="4" face="Catriel"><a href="http://lh6.ggpht.com/-b_znhZhg_Sg/UxJQpzBIHFI/AAAAAAAAEok/L0FWThO72so/s1600-h/corndog-mini-muffins-119.jpg"><font size="4" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="corndog mini muffins 11" border="0" alt="corndog mini muffins 11" src="http://lh4.ggpht.com/-Ij2qwIsEQyE/UxJQqhm_NsI/AAAAAAAAEos/AKBZjqLapso/corndog-mini-muffins-11_thumb3.jpg?imgmax=800" width="644" height="484"></font></a></font></p> <p><font size="4" face="Catriel">My kids love anything that is in ‘mini’ form, plus they are perfect for small (or big) hands to pick up and dip. </font></p> <p align="center"><a href="http://lh4.ggpht.com/-kkDAcdReXkw/UxJQriEftaI/AAAAAAAAEo0/UYjNupPihEo/s1600-h/corn-dog-mini-muffins-53.jpg"><font size="4" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="corn dog mini muffins 5" border="0" alt="corn dog mini muffins 5" src="http://lh6.ggpht.com/-S0s39W01XIg/UxJQsJ3jG2I/AAAAAAAAEo8/eJHTdqVnzf8/corn-dog-mini-muffins-5_thumb1.jpg?imgmax=800" width="364" height="484"></font></a></p> <p><font size="4" face="Catriel">I know some of you are saying, “But they are still processed.” </font></p> <p><font size="4" face="Catriel">True. </font></p> <p><font size="4" face="Catriel">I used organic grass fed hotdogs, by Applegate. They are minimally processed, made from humanely raised grassfed beef, and contain no preservatives or fillers (if you don’t know what a hotdog filler is…Google it…but make sure you aren’t eating anything at the time). Much better than the alternative. Plus…this is a special treat!</font></p> <p><a href="http://lh4.ggpht.com/-Y6Fy7p-C3vc/UxJQtRqQ0nI/AAAAAAAAEpE/P4SJEp9oYsI/s1600-h/corndog-mini-muffins-14.jpg"><font size="4" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="corndog mini muffins 1" border="0" alt="corndog mini muffins 1" src="http://lh3.ggpht.com/-NXGdMvq528U/UxJQuIi0cyI/AAAAAAAAEpM/7IlWXLHh9II/corndog-mini-muffins-1_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="4" face="Catriel">4 organic, all beef hotdogs (Applegate are the best!)</font></p> <p><font size="4" face="Catriel">1 cup organic non GMO cornmeal </font></p> <p><font size="4" face="Catriel">1 cup unbleached organic all purpose flour </font></p> <p><font size="4" face="Catriel">1/2 teaspoon sea salt</font></p> <p><font size="4" face="Catriel">2 teaspoons aluminum free baking powder (Rumford is my favorite)</font></p> <p><font size="4" face="Catriel">1/2 teaspoon baking soda</font></p> <p><font size="4" face="Catriel">1 cup full fat organic grassfed buttermilk (or 1 teaspoon raw apple cider vinegar, with enough grassfed whole milk to make 1 cup…let stand for 10 minutes)</font></p> <p><font size="4" face="Catriel">1/4 cup pastured organic butter, melted</font></p> <p><font size="4" face="Catriel">2 pastured non GMO eggs (preferably local)</font></p> <p><font size="4" face="Catriel">2 tablespoons local honey</font></p> <p><font size="4" face="Catriel">Preheat oven to 375 degrees.</font></p> <p><font size="4" face="Catriel">Cut each hotdog into 6 equal pieces, so you have a total of 24 hotdog bites, and set aside.</font></p> <p><font size="4" face="Catriel">In a medium bowl, mix together corn meal, flour, baking powder, baking soda, and salt.</font></p> <p><font size="4" face="Catriel">In a smaller bowl (or measuring glass), beat the eggs, milk, honey and butter together.</font></p> <p><font size="4" face="Catriel">Add the wet ingredients to the bowl of dry mixture. </font></p> <p><font size="4" face="Catriel">With a spatula, carefully mix until all of the ingredients are just combined. A few lumps may remain.</font></p> <p><font size="4" face="Catriel">Grease a 24 cup mini muffin pan with butter or coconut oil. You may want to flour as well…these are sticky buggers.</font></p> <p><font size="4" face="Catriel">Add a rounded tablespoon of corn muffin batter to each muffin cup. </font></p> <p><font size="4" face="Catriel">Place 1 hotdog piece in the center of each muffin.</font></p> <p><font size="4" face="Catriel">Bake for 12-14 minutes, until slightly golden. </font></p> <p><font size="4" face="Catriel">Serve immediately with spicy mustard and/or organic ketchup!</font></p> <p><font size="4" face="Catriel">Your kids will love you for making these. Mine were so excited to get a “special” supper! They didn’t even mind that I served them with a generous side of raw veggies and hummus <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh6.ggpht.com/-aeaddy3DuwE/UxJQurhdseI/AAAAAAAAEpU/yRMFEIJABVk/wlEmoticon-winkingsmile2.png?imgmax=800"> I t</font></p> <p><a href="http://lh5.ggpht.com/-grLckq41F-c/UxJQveAlEsI/AAAAAAAAEpc/SoNB0yqlkwU/s1600-h/corn-dog-mini-muffins-49.jpg"><font size="4" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="corn dog mini muffins 4" border="0" alt="corn dog mini muffins 4" src="http://lh3.ggpht.com/-gdLJ4YVTbkw/UxJQwKIYTEI/AAAAAAAAEpk/T4KYO3_zpIo/corn-dog-mini-muffins-4_thumb3.jpg?imgmax=800" width="840" height="772"></font></a></p> <p><font size="4" face="Catriel"></font></p> <p><font size="4" face="Catriel"></font></p> <p><font size="4" face="Catriel"></font></p> <p><font size="4" face="Catriel">Tomorrow I will be back with a new hummus recipe!</font></p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie </font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-7538255150948409562014-03-01T13:25:00.001-08:002014-03-01T13:25:57.187-08:00Apple Scones with Caramel Frosting<p><a href="http://lh6.ggpht.com/-TJO2xqzaSFk/UxJQGazeAzI/AAAAAAAAEl8/9PEw6Y9r8SU/s1600-h/apple-scones-24.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 2" border="0" alt="apple scones 2" src="http://lh3.ggpht.com/-cC6o9XuRqt4/UxJQHMZ4l5I/AAAAAAAAEmE/MqilxBfnnd0/apple-scones-2_thumb1.jpg?imgmax=800" width="644" height="484"></a></p> <p><font size="3" face="Catriel">Scones are quickly becoming a favorite in my house. And before last month, I had never even attempted to make them. Shocking!</font></p> <p><font size="3" face="Catriel">I think it started with a few trips to the farm market, where there are several scone vendors. At almost 4 bucks a pop, I figured I could makes them myself (and they may even taste better<img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh4.ggpht.com/-AG75KGXxvok/UxJQHtuP9TI/AAAAAAAAEmI/FGhQw8dPiP0/wlEmoticon-winkingsmile2.png?imgmax=800">) and get twice the amount of scones for our hard earned buck.</font></p> <p><font size="3" face="Catriel">(Printable recipe is at the end of the post.)</font></p> <p><a href="http://lh6.ggpht.com/-mmlNZYQuYrQ/UxJQIqOtD5I/AAAAAAAAEmU/yOJs9NlVAjY/s1600-h/Apple-scones3.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Apple scones" border="0" alt="Apple scones" src="http://lh5.ggpht.com/-TAoSvaRuFpE/UxJQJqFAIoI/AAAAAAAAEmc/3S4vgneZ_a8/Apple-scones_thumb1.jpg?imgmax=800" width="484" height="484"></font></a></p> <p><font size="3" face="Catriel">Scones are actually surprisingly easy to make! I was sure they would be fussy, and I was going to have difficulty…after all, pie crust is my nemesis…and the ingredients and preparation seemed similar.</font></p> <p><font size="3" face="Catriel">BUT…this is nothing like pie crust (PHEW!!!)…</font></p> <p><a href="http://lh6.ggpht.com/-f-uKnOZt0r0/UxJQK2kgt1I/AAAAAAAAEmk/8KHjcMhGtvs/s1600-h/apple-scones-54.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 5" border="0" alt="apple scones 5" src="http://lh5.ggpht.com/-6_XU-GPtFJA/UxJQLmswNII/AAAAAAAAEms/U3tjySRYnXM/apple-scones-5_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">although you do cut the finished product the same way.</font></p> <p><a href="http://lh6.ggpht.com/-hHmXjzycuSM/UxJQMxY4HII/AAAAAAAAEm0/EFXmhRRSpyU/s1600-h/apple-scones-74.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 7" border="0" alt="apple scones 7" src="http://lh3.ggpht.com/-poW8-Y_Weu8/UxJQNi1mbSI/AAAAAAAAEm8/bPWw0IIYcSQ/apple-scones-7_thumb1.jpg?imgmax=800" width="631" height="484"></font></a></p> <p><font size="3" face="Catriel">I learned a trick from the King Arthur Flour website (which by the way is a valuable resource)…</font></p> <p><a href="http://lh6.ggpht.com/-RK4LHic4ftg/UxJQOkSB4-I/AAAAAAAAEnE/EUvybLpt_Lc/s1600-h/apple-scones--84.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 8" border="0" alt="apple scones 8" src="http://lh6.ggpht.com/-4XHTUvfUIuU/UxJQPu0duoI/AAAAAAAAEnM/I-Y6ecltSGs/apple-scones--8_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">Freeze the scones for 30 minutes before baking to get the best rise.</font></p> <p><a href="http://lh5.ggpht.com/-d2OYnFDYFtU/UxJQRC5WrcI/AAAAAAAAEnU/3laGYVv2-jw/s1600-h/apple-scones-44.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 4" border="0" alt="apple scones 4" src="http://lh6.ggpht.com/-QYNCUpx7ycQ/UxJQR1VoTzI/AAAAAAAAEnc/O0yMZVT_Ltk/apple-scones-4_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">Here they are all golden and flaky, fresh from the oven.</font></p> <p><font size="3" face="Catriel">What goes better with apples than caramel? NOTHING!</font></p> <p><a href="http://lh3.ggpht.com/-0uFxrKkyGhU/UxJQSzFBHQI/AAAAAAAAEnk/cScsjWibaP0/s1600-h/Apple-scones-113.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Apple scones 11" border="0" alt="Apple scones 11" src="http://lh6.ggpht.com/-Mnli_IhQB6s/UxJQTvXxD0I/AAAAAAAAEns/nLevyBv1nwk/Apple-scones-11_thumb1.jpg?imgmax=800" width="484" height="484"></font></a></p> <p><font size="3" face="Catriel">So I altered my favorite caramel frosting recipe a bit…plopped it into a pastry bag, and piped it on top of my warm scones. </font></p> <p><a href="http://lh4.ggpht.com/-tGkp8U-eoRM/UxJQUkVLPgI/AAAAAAAAEn0/bckDrHyH0ko/s1600-h/apple-scones-134.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 13" border="0" alt="apple scones 13" src="http://lh4.ggpht.com/-LTG0TmGyyAE/UxJQVWgE5kI/AAAAAAAAEn8/pMKtie6Sd2I/apple-scones-13_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">YUM.</font></p> <p><a href="http://lh4.ggpht.com/-R7S3Vh6O3To/UxJQWTds9qI/AAAAAAAAEoE/fLOkEc1fDGE/s1600-h/apple-scones-34.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 3" border="0" alt="apple scones 3" src="http://lh3.ggpht.com/-UyqIdA2haSw/UxJQXBXoLgI/AAAAAAAAEoM/CQbSabJKa-U/apple-scones-3_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel"></font></p> <p><font size="3" face="Catriel">I think these are my favorite creation so far this fall. </font></p> <p><a href="http://lh6.ggpht.com/-QIhLQvIt_uM/UxJQYEHvH2I/AAAAAAAAEoU/gK2XZ7shNk0/s1600-h/apple-scones-154.jpg"><font size="3" face="Catriel"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="apple scones 15" border="0" alt="apple scones 15" src="http://lh6.ggpht.com/-bl3VMCxM8L8/UxJQY2R0p9I/AAAAAAAAEoc/07k7YxO0_5A/apple-scones-15_thumb1.jpg?imgmax=800" width="644" height="484"></font></a></p> <p><font size="3" face="Catriel">They are tender, have just the right bite of apple, and practically melt in your mouth.</font> </p> <p>Apple Scones</p> <p>2 cup unbleached flour (I like King Arthur)</p> <p>1/3 cup sugar</p> <p>1 teaspoon cinnamon</p> <p>2 teaspoons baking powder</p> <p>1/4 teaspoon salt</p> <p>1 stick of cold butter, cut into 1 inch chunks</p> <p>1 cup of diced, peeled tart apples (I like Macintosh), tossed with 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon</p> <p>3/4 cup full-fat buttermilk (or mix 3/4 teaspoon raw apple cider vinegar with 3/4 cup whole milk and let stand for 10 minutes)</p> <p>Combine flour, sugar, cinnamon, baking powder and salt in the bowl of a stand mixer (or large bowl).</p> <p>Add chunks of chilled butter. </p> <p>Turn mixer on medium-low speed, and let mix until coarse crumbs form (some larger chunks can remain). Or use a pastry cutter to accomplish this. </p> <p>Add the apple/cinnamon/brown sugar mixture, and mix briefly to incorporate apples.</p> <p>Pour in the buttermilk, and mix on low until dough forms a ball. DO NOT OVERMIX. If more milk is needed, add it a little at a time, until dough comes together.</p> <p>Turn dough out onto a lightly floured surface. Pat into a flat circle that is about one inch thick.</p> <p>Cut dough into eight equal pieces (pizza style) with a sharp knife.</p> <p>Transfer onto a parchment lined cookie sheet.</p> <p>Preheat oven to 400 degrees.</p> <p>Place scones, uncovered, in the freezer for 30 minutes.</p> <p>Remove scones from the freezer, and bake for 18-20 minutes.</p> <p>Cool on a wire rack.</p> <p> </p> <p>Caramel Frosting</p> <p>1/4 cup (1/2 stick) butter</p> <p>1/2 cup brown sugar</p> <p>a pinch of sea salt</p> <p>3 tablespoons whole milk</p> <p>1 teaspoon vanilla extract</p> <p>1 – 1 1/2 cups powdered sugar</p> <p>In a medium saucepan, over medium heat, bring butter and brown sugar to a full boil, stirring constantly. Boil for 2 minutes.</p> <p>Remove from heat and whisk in milk.</p> <p>Return to heat and bring back to a boil, whisking until smooth.</p> <p>Remove from heat an add vanilla extract.</p> <p>Allow to cool for 10 minutes.</p> <p>After the caramel mixture has cooled slightly, add one cup of powdered sugar and mix until smooth, adding more powdered sugar, until desired frosting consistency is reached.</p> <p><font size="3" face="Catriel">I hope you are enjoying fall. I know we have been!</font></p> <p><font color="#008000" size="7" face="Eager Naturalist">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-23231695602281339492014-02-23T07:04:00.001-08:002014-02-23T07:04:21.033-08:00Simple Hummus Recipe<p>I am back where I started, folks! </p> <p>The other blog never quite felt the same. Weird? I know! </p> <p>So, to kick it all back off…</p> <p><a href="http://lh5.ggpht.com/-VZ3lm3q1Sk8/UwoN8LcmOeI/AAAAAAAAEkw/ZBny939mhYE/s1600-h/Simplw%252520HummusIMG_4974%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Simplw HummusIMG_4974" border="0" alt="Simplw HummusIMG_4974" src="http://lh4.ggpht.com/-G2pReVjh_X4/UwoN85q-lNI/AAAAAAAAEk4/v4qq3qBC41k/Simplw%252520HummusIMG_4974_thumb%25255B1%25255D.jpg?imgmax=800" width="627" height="484"></a></p> <p>Here is a new recipe!!</p> <p>Hope you are having a happy weekend!</p> <p> </p> <p><font color="#ff80c0" size="7" face="Honey Script">Jessie</font></p> Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com0tag:blogger.com,1999:blog-8233627149047802885.post-69833121114481336742012-11-11T16:20:00.001-08:002013-02-05T18:26:11.587-08:00My Brands<br />
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<span style="font-family: Goudy Old Style; font-size: medium;">A few of you have been wondering what brands of certain foods we buy, and what qualities we look for in our non fresh foods. There are three main factors that affect whether I purchase a particular food item…is it organic, is it non-GMO, and is it void of any chemical ingredients. I do not necessarily buy all organic, for cost and availability reasons, but I do try to buy things that are not genetically modified. That is extremely important to me. But the MOST important quality I look for in our food…Is it FOOD. Meaning, is it of the earth (food), or created in a lab (scary junk).</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">I am not perfect, and every one in a while we do eat something that is not so nutritious ( I am a sucker for Reese’s Peanut Butter Cups and ice cream from the Schwan man)…but I do make sure 95% of what we put in our body is providing energy and promoting health.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Here are a few of our favorites…</span><br />
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<a href="http://lh6.ggpht.com/-8TSy4sPe8Yc/UKBAZB9lv4I/AAAAAAAAEd8/2LdZZAfkB9E/s1600-h/brands-24.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="brands 2" border="0" height="484" src="http://lh3.ggpht.com/-YpNsMEtL9WU/UKBAah9YwfI/AAAAAAAAEeE/3bsjJMRNpMI/brands-2_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brands 2" width="610" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Now…in this house we consume A LOT of peanut butter. I have found that Once Again makes a great product. Plus, they are an employee company and named on a bunch of “Best Organic Company” lists. </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Coming in a close second is Field Day Organic Smooth Peanut Butter. Field Day is kind of the generic brand at our local Co-op. We buy a ton of products from this company.</span><br />
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<a href="http://lh3.ggpht.com/-pAEQvBdLCkc/UKBAb8CLBtI/AAAAAAAAEeM/lxv3AVBuKio/s1600-h/brands-34.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="brands 3" border="0" height="484" src="http://lh4.ggpht.com/-hlbajyPO8nE/UKBAc864u8I/AAAAAAAAEeU/o1K4tJh2lAY/brands-3_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brands 3" width="297" /></span></a><br />
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<span style="font-family: Goudy Old Style;"><span style="font-size: medium;"><i>Beans, beans, the musical fruit…</i>Haha! Got a little side-tracked;)</span></span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Anyway…I LOVE Eden Organic! They make superior quality products, and they are based in Michigan (whoop, whoop!). I am also fond of the fact they use BPA FREE cans.</span><br />
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<a href="http://lh6.ggpht.com/-kgpo3aVvTEM/UKBAec8g5rI/AAAAAAAAEec/IZ4BpuI62V4/s1600-h/brands-44.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="brands 4" border="0" height="484" src="http://lh5.ggpht.com/-SqycrUVfF64/UKBAfzYV0VI/AAAAAAAAEek/kuuJLeajzoA/brands-4_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brands 4" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;"> Some more Field Day Organic…</span><br />
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<a href="http://lh3.ggpht.com/-Ma8kC3tga88/UKBAhPN6chI/AAAAAAAAEes/zP_9h-rTM6g/s1600-h/brands-64.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="brands 6" border="0" height="484" src="http://lh4.ggpht.com/-Os56Du21-9A/UKBAiOUrhJI/AAAAAAAAEe0/9ME3thIqb6o/brands-6_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brands 6" width="334" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Spectrum oils and mayo are the best I have tasted. Most of them are either organic, or non-GMO. </span><br />
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<a href="http://lh5.ggpht.com/-A3Txe_4yPgA/UKBAjQvLxXI/AAAAAAAAEe8/bTyx3s81kr8/s1600-h/brands-75.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="brands 7" border="0" height="484" src="http://lh4.ggpht.com/-nxxwpXO3Oks/UKBAkSJC7uI/AAAAAAAAEfE/hO32jWtytsA/brands-7_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brands 7" width="312" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">As for tuna, we like Natural Sea. It is low in mercury, and the fish are caught sustainably. </span><br />
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<a href="http://lh3.ggpht.com/-cufBe_8AAmw/UKBAl29rmMI/AAAAAAAAEfM/aHiO32GIg6I/s1600-h/brands-84.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="brands 8" border="0" height="484" src="http://lh4.ggpht.com/-HVZ7XqDG-AM/UKBAm7x0kVI/AAAAAAAAEfU/JHhChen39Wc/brands-8_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brands 8" width="364" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Lily and Gabe like to have a little treat in their lunches. Nature’s Path makes great granola bars. They are organic, low in sugar and high in fiber. And they taste de-licious. We also purchase Nature's Path cereals and granolas.</span><br />
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<a href="http://lh4.ggpht.com/-NhH52e_SobU/UKBAqYP684I/AAAAAAAAEfs/OHSalprfsRA/s1600-h/brands9.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="brands" border="0" height="484" src="http://lh4.ggpht.com/-cyP_WkuurYA/UKBArcoqbJI/AAAAAAAAEf0/b0dc7Fw6b8g/brands_thumb3.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brands" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Lastly (and most importantly in this girl's book), baking ingredients. My favorite brands are King Arthur Flours, Bob’s Red Mill grains and mixes, and Florida Crystals sugars. </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">If you are having trouble finding these products, I have discovered that you can purchase most of these brands online…Amazon and Vita Cost are good sources. Also, Eden Organic ships their products by the caseload (and offer coupons!!).</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">These products are not inexpensive, but they are superior quality, and I <i>will </i>pay for quality. </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">I will be posting a continuation of this post this week, including our refrigerated products.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">I hope this helps those of you who are struggling in the grocery store aisles.</span><br />
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<span style="color: #ff80c0; font-family: Marcelle Script;"><b>Jessie</b></span>Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com6tag:blogger.com,1999:blog-8233627149047802885.post-58197329360551921542012-11-02T09:50:00.001-07:002012-11-03T06:30:55.606-07:00THE BEST Cake Ever<br />
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<a href="http://lh3.ggpht.com/-tdjQv9HGZwE/UJP4PC8j7-I/AAAAAAAAEQ0/NTPZewNEcCE/s1600-h/pb-cake-54.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="pb cake 5" border="0" height="484" src="http://lh6.ggpht.com/-uZGOqGByM84/UJP4RD0i7SI/AAAAAAAAEQ8/VaMcSepjxbE/pb-cake-5_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pb cake 5" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Every time I make this cake, someone proclaims it to be the best cake they have ever eaten. And yes, I am totally going to brag about it…haha! </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">This creation was born from my loathe of all those fancied up box cake recipes that are floating around. Boxed cake is yucky! If you don’t believe me…Google it…or better yet, read the ingredients (then Google those)! And if the boxed cake mix wasn’t bad enough by itself, a lot of these recipes call for adding a box of instant pudding mix…which gives me heart palpitations just thinking about it! </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">My goal was to make an insanely moist, delicious cake, that mimicked my favorite candy bar…the Reese’s Peanut Butter Cup…and use the most natural ingredients I could find. I accomplished this by finding a chocolate cake recipe that contained whole ingredients, and helped it along by using unbleached all-purpose flour (King Arthur is my FAVORITE), organic sugar, real 100% cocoa, NON GMO canola oil, cage-free organic eggs, aluminum free baking powder, and pure vanilla extract. </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">If I haven’t convinced you to stay away from the boxed mixes for fear of the nasty chemicals, just know that this cake tastes way better than any boxed mix on the market. That should be reason enough to give it a try. Oh…and any of you single ladies (or gentleman)…I have received marriage proposals after serving this cake…even though I am already HAPPILY married;) </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Now that I have rambled on about how magnificent this cake is, and the fact I may be some sort of cake genius (not really)…</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Here it is…</span><br />
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<span style="font-family: Goudy Old Style; font-size: medium;"><b style="color: #3d85c6;"><a href="https://docs.google.com/document/d/1EOkNE1JzLjaLFTmOZDFVfMw4klmFn-hKrULeHIrRlbM/edit" target="_blank">PRINTABLE VERSION </a></b></span><br />
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<span style="color: #d19049; font-family: Goudy Old Style; font-size: large;"><b>Peanut Butter Cup Cake!</b></span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Start by preheating your oven to 350 degrees.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">I use 2-9 inch round cake pans. Mine are Nordic Ware…you can get the exact same pans at<span style="color: #9bbb59;"> </span></span><a href="http://www.amazon.com/Nordic-Ware-Nonstick-Layer-Round/dp/B0017145YS/ref=sr_1_24?ie=UTF8&qid=1351869006&sr=8-24&keywords=Nordic+Ware++9+inch+cake+pan"><span style="color: #70bfcd; font-family: Goudy Old Style; font-size: medium;">Amazon</span></a><span style="font-family: Goudy Old Style; font-size: medium;">, or I purchased mine at WalMart (but that was a few years ago, so I am not sure if they still carry them).</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">This cake is super sticky, so I HIGHLY recommend using parchment paper to line your pans. If you don’t…the cake will come out of the pan in chunks!</span><br />
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<a href="http://lh4.ggpht.com/-t6OAK4KSoKM/UJP4StgyMeI/AAAAAAAAERE/Yt5K8wIpJNU/s1600-h/Peanut-Butter-Cake-15.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="Peanut Butter Cake 1" border="0" height="482" src="http://lh5.ggpht.com/-2_nEcSxlYO4/UJP4UQ8EqKI/AAAAAAAAERM/vaG_p4_ZtV4/Peanut-Butter-Cake-1_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Peanut Butter Cake 1" width="644" /></span></a><br />
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<a href="http://lh6.ggpht.com/-0tygt86ZISU/UJP4VrA4VJI/AAAAAAAAERU/bXon0vs_-8Y/s1600-h/peanut-butter-cake-24.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 2" border="0" height="484" src="http://lh3.ggpht.com/-0k6Im1-kdQY/UJP4Wx-8cPI/AAAAAAAAERc/f4dU7FOPWMw/peanut-butter-cake-2_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 2" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">I had a tiny helper holding the pan in place while I traced.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">I layered two sheets of paper, and cut them both out at the same time, to make it faster. (Preparing the pans is my least favorite part).</span><br />
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<a href="http://lh4.ggpht.com/-m2P75lx5CWk/UJP4YnXWKEI/AAAAAAAAERk/kqnxwb4Lk3Q/s1600-h/peanut-butter-cake-34.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 3" border="0" height="484" src="http://lh5.ggpht.com/-sQR0DJsbkfI/UJP4Z-Zq0OI/AAAAAAAAERs/YG10G8ITEvA/peanut-butter-cake-3_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 3" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Next…butter and flour the sides of your pans. I like to get a bit of the bottom, near the edges, as well. You will also need to butter your parchment paper (no need to flour these).</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Note: Spraying the pan with cooking spray will NOT work! Again…STICKY cake!</span><br />
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<a href="http://lh4.ggpht.com/-5Gl2EibirK0/UJP4bIK4g1I/AAAAAAAAER0/UpWomCXQvYw/s1600-h/peanut-butter-cake-44.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 4" border="0" height="484" src="http://lh6.ggpht.com/-FQLNb9n-wLU/UJP4clBw7RI/AAAAAAAAER8/iofAJyHMWJo/peanut-butter-cake-4_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 4" width="644" /></span></a><br />
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<a href="http://lh4.ggpht.com/-_HTQfZXv9zM/UJP4eDEsKcI/AAAAAAAAESE/91LjjYqkw5k/s1600-h/IMG_3186%25255B4%25255D.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="IMG_3186" border="0" height="484" src="http://lh3.ggpht.com/-l-efbRC0olo/UJP4fPDvthI/AAAAAAAAESM/i5TSE2__wWY/IMG_3186_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3186" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Set your pans aside, and it is time to prepare the cake.</span><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">I found the original recipe on Allrecipes…you can find it </span><a href="http://allrecipes.com/recipe/black-magic-cake/detail.aspx?event8=1&prop24=SR_Title&e11=black%20magic%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page"><span style="font-family: Goudy Old Style; font-size: medium;">here</span></a><span style="font-family: Goudy Old Style; font-size: medium;">. </span><br />
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<span style="color: #400000; font-family: Goudy Old Style; font-size: x-large;"><b>Super Moist Chocolate Cake</b></span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1 3/4 cup flour</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">2 cups sugar</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">3/4 cups baking cocoa</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">2 tsp. baking soda</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1 tsp. baking powder</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1 teaspoon salt</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">2 eggs</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1 cup buttermilk (the higher the fat content the yummier the cake)</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1/2 cup canola oil</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">8 oz. strong brewed coffee</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">2 tsp. pure vanilla extract</span><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">This is an easy, fuss-free recipe. You can’t screw it up! </span><br />
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<a href="http://lh6.ggpht.com/-slGQI_yQnSs/UJP4guygXFI/AAAAAAAAESU/MbOg0TcaPNU/s1600-h/peanut-butter-cake-74.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 7" border="0" height="484" src="http://lh6.ggpht.com/-NrvitZr1zNE/UJP4hsDQFUI/AAAAAAAAESc/CdQh6BX68xw/peanut-butter-cake-7_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 7" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Combine all of the dry ingredients into a large mixing bowl. </span><br />
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<a href="http://lh5.ggpht.com/-aJxzxWS073A/UJP4jhoP6pI/AAAAAAAAESk/FpiUASaDSKM/s1600-h/peanut-butter-cake-84.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 8" border="0" height="484" src="http://lh6.ggpht.com/-oxjlaIWHO3M/UJP4kgas5AI/AAAAAAAAESs/Qcdk6JmpWfw/peanut-butter-cake-8_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 8" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Crack eggs into a small bowl (preventing shells in your mix).</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Brew the coffee. (This is where my Cuisinart one cup coffee maker comes in handy.)</span><br />
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<a href="http://lh6.ggpht.com/-u8PHTCn0t7o/UJP4mOga90I/AAAAAAAAES0/fZpWxeeJro8/s1600-h/peanut-butter-cake-94.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 9" border="0" height="772" src="http://lh5.ggpht.com/-XVvcan1Zo8g/UJP4nQjEtaI/AAAAAAAAES8/qwf58UyXK2g/peanut-butter-cake-9_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 9" width="486" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">I add the coffee to my cold buttermilk, so it cools down and doesn’t cook the eggs. </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Create a well (a big hole) in the center of your dry ingredient mixture.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Add the coffee/buttermilk mixture, oil, eggs and vanilla into the center of the dry ingredients.</span><br />
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<a href="http://lh5.ggpht.com/-fvIw3L2IyBM/UJP4ouCP6pI/AAAAAAAAETE/RkxTn3146s8/s1600-h/peanut-butter-cake-104.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 10" border="0" height="484" src="http://lh5.ggpht.com/-GXaruLnzJEw/UJP4pRYEPBI/AAAAAAAAETM/UmLbUknkgdY/peanut-butter-cake-10_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 10" width="364" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Mix with a hand or stand mixer on medium speed for two minutes, scraping the bowl down as you go. </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">I use my Kitchen Aid Stand Mixer on “6”. </span><br />
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<a href="http://lh5.ggpht.com/-Zf3AvZUvndY/UJP4rBghOMI/AAAAAAAAETU/hKP6z1WTlC8/s1600-h/peanut-butter-cake-115.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 11" border="0" height="484" src="http://lh6.ggpht.com/-HiAO_VvoFkU/UJP4sH366-I/AAAAAAAAETc/yV9Wy8oMgkE/peanut-butter-cake-11_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 11" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Pour an even amount of batter into each pan. I totally eyeball this…but you could measure it out cup by cup. Sorry, I have never done this, so I am not sure exactly how much batter this yields. If anyone finds out and wants to post it in the “comments”, I would be grateful :-) </span><br />
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<a href="http://lh5.ggpht.com/-88vF58Z1cc8/UJP4tqS3fqI/AAAAAAAAETk/Dc06_heA6rM/s1600-h/peanut-butter-cake-124.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 12" border="0" height="484" src="http://lh5.ggpht.com/-_TzV2aP8ilw/UJP4vP91UvI/AAAAAAAAETs/RT1YuyMGl98/peanut-butter-cake-12_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 12" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Bake on the center oven rack, making sure there is at least 1-2 inches of space between each pan, for 28-30 minutes. I shake my pans, and if the middle doesn’t jiggle, they’re done.</span><br />
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<a href="http://lh4.ggpht.com/-iKG4jxgvFzo/UJP4w8S99oI/AAAAAAAAET0/jpLpthZI_Ag/s1600-h/peanut-butter-cake-134.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 13" border="0" height="484" src="http://lh5.ggpht.com/-jZfJwEUZHnk/UJP4ykr7lMI/AAAAAAAAET8/-b7tl3OSfxs/peanut-butter-cake-13_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 13" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Cool on wire baking racks for 10 minutes, then flip the cakes our of the pan (and onto the rack) to cool.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Once cool, I wrap each cake in plastic wrap (3 or four times), leaving the parchment on. I then place it in the freezer on a cake board (if you don’t have one, which I am sure most of you don’t…use cardboard or cookie sheets), so the cake doesn’t break. This cake tastes way better if you let it sit in the freezer for a few days. The flavors have a chance to meld, and the texture gets better. Trust me on this. Plus…it is easier to frost when the layers are frozen.</span><br />
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<a href="http://lh4.ggpht.com/-BTLqK0fNDTo/UJP40B8os-I/AAAAAAAAEUE/NmZ8YZzYhFE/s1600-h/peanut-butte-cake-154.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butte cake 15" border="0" height="484" src="http://lh6.ggpht.com/-LusQTabZmi8/UJP41d3V3aI/AAAAAAAAEUM/Fm6msrrYoCg/peanut-butte-cake-15_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butte cake 15" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Remove your cake from the freezer when you are ready to make the frosting and assemble.</span><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Here is the frosting recipe…</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">(You will also need a handful of miniature Peanut Butter Cups for decoration.)</span><br />
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<span style="color: #d19049; font-family: Goudy Old Style; font-size: x-large;"><b>Peanut Butter Cream Cheese Frosting</b></span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">8 oz. cream cheese, softened</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">3/4 cup creamy peanut butter (I LOVE Skippy Natural for this)</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1/4 cup butter, softened</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1 tsp. vanilla </span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">5 cups powdered sugar</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1-2 tbsp. heavy cream</span><br />
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<a href="http://lh6.ggpht.com/-TUh0aNiByQg/UJP43HuursI/AAAAAAAAEUU/i4zWCZkALgU/s1600-h/peanut-butter-cake-164.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 16" border="0" height="772" src="http://lh4.ggpht.com/-soz4iiHPKIU/UJP44tH-SNI/AAAAAAAAEUc/zXG8fkG7yfY/peanut-butter-cake-16_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 16" width="580" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Beat cream cheese, butter, peanut butter and vanilla until well combined and fluffy.</span><br />
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<a href="http://lh6.ggpht.com/-QeIOU69mKYg/UJP46A3m1VI/AAAAAAAAEUk/vpC2IttWPvQ/s1600-h/peanut-butter-cake-174.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 17" border="0" height="772" src="http://lh6.ggpht.com/-KtInapOSgF4/UJP47vLgvVI/AAAAAAAAEUs/PN5rHR1ysrM/peanut-butter-cake-17_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 17" width="580" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Scrape down the sides of </span><br />
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<a href="http://lh3.ggpht.com/-pOy73B-ThpI/UJP49PKLNaI/AAAAAAAAEU0/U8Vh97x3QBU/s1600-h/peanut-butter-cake-184.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 18" border="0" height="484" src="http://lh3.ggpht.com/-WqjNISiRYDQ/UJP4-gTtLnI/AAAAAAAAEU8/2h6osbDufC0/peanut-butter-cake-18_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 18" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Add powdered sugar one cup at a time until well mixed.</span><br />
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<a href="http://lh6.ggpht.com/-_u7MQzKRkAc/UJP5Ab8x0OI/AAAAAAAAEVE/8q8uUeZkJ60/s1600-h/peanut-butter-cake-194.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 19" border="0" height="484" src="http://lh6.ggpht.com/-dYItt5fqTpg/UJP5BkpkOQI/AAAAAAAAEVM/_efMj9qvPXU/peanut-butter-cake-19_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 19" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">This is where everyone will vary…Add heavy cream a tablespoon at a time, until you reach a fluffy, spreadable consistency. I used 2 tablespoons.</span><br />
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<a href="http://lh6.ggpht.com/-JoJ6viIOQ5Q/UJP5DaQFJmI/AAAAAAAAEVU/uxGy_03IKNQ/s1600-h/peanut-butter-cake-204.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 20" border="0" height="484" src="http://lh6.ggpht.com/-Do-eVtjqf9E/UJP5Ezk36JI/AAAAAAAAEVc/rdZBPeMU3mg/peanut-butter-cake-20_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 20" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Your frosting should look like this.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;"> Unwrap one of your frozen cake, and remove the parchment paper. Set flat side down (bottom) on a plate of cake stand.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGqat1r3moY2f_7A5bFFw7KnMeo614ZWng3Bci_DYWS894geHHjhsAWovKXobgtMloLXEpY_II8IoEuVB1-gnuEuQaoJjjnscLNBnYG_A9X7pFlwTG-BuGOsJT8B5QOuf-KkWXxvOtg0/s1600-h/peanut-butter-cake-214.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 21" border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfBNBBfktK53bOpABQKDAtAUhe2jqbhhZpKetPJ7Kprz25tvSyRXgoyjaAHd1r70uehWcyCAP89GHG2V-s6laei_s8YJd0hOo83f2gW3rqkcMRPu1fcxeF0zlq4C8wz1oHQJ6xVVcdt8/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 21" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Spread about one cup of frosting evenly over the first layer, until it just reaches the edge.</span><br />
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<a href="http://lh4.ggpht.com/-6um6oZsMdzg/UJP5JPNcaiI/AAAAAAAAEV0/omL7Y-AqTk0/s1600-h/peanut-butter-cake-224.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 22" border="0" height="484" src="http://lh6.ggpht.com/-XBCnLfNkeYw/UJP5KpAozXI/AAAAAAAAEV8/Zf4I2Cd5KA4/peanut-butter-cake-22_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 22" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">I like my Wilton 13 inch cake spatula for this…but I started out using a bitter knife…so anything like that would work.</span><br />
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<a href="http://lh5.ggpht.com/-WF_tvZ-M7Es/UJP5Mb6oQCI/AAAAAAAAEWE/bW4MeBRHe6s/s1600-h/peanut-butter-cake-234.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 23" border="0" height="484" src="http://lh5.ggpht.com/-Xi2iOz6K0As/UJP5NqVrNpI/AAAAAAAAEWM/9wByI6bZpOQ/peanut-butter-cake-23_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 23" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Next, unwrap the second cake, and place flat side (bottom) up, so that your cake will be even on the top.</span><br />
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<a href="http://lh5.ggpht.com/-A8PmFSRYV84/UJP5PCJtskI/AAAAAAAAEWU/L0EqN_hEZc0/s1600-h/peanut-butter-cake-314.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 31" border="0" height="484" src="http://lh6.ggpht.com/-Z0pvEn0JWss/UJP5Pw57QEI/AAAAAAAAEWc/n6tDKodb2jg/peanut-butter-cake-31_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 31" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Frost the entire cake with a thin, even layer of frosting. This is what is referred to as the “crumb coat”. You will see chocolate cake peeking through. This is OK! Once you have the crumb coat applied, place the cake back in the freezer for 15 minutes. This allows the frosting to set, and the crumbs to be locked and frozen into place.</span><br />
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<a href="http://lh4.ggpht.com/-MofFV1hbzgI/UJP5RFEkQaI/AAAAAAAAEWk/t-q5jeJ-QtE/s1600-h/peanut-butter-cake-334.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 33" border="0" height="484" src="http://lh4.ggpht.com/-JLAWfg-fXiw/UJP5TC0wm6I/AAAAAAAAEWs/jEsaDBADLy8/peanut-butter-cake-33_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 33" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Remove the cake from the freezer. Frost the entire cake again, until you can not see any of the dark chocolate peeking through. It is alright if it does a bit in the bottom and top, like mine, because it will be covered by decorative frosting and ganache.</span><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Time to decorate!</span><br />
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<a href="http://lh4.ggpht.com/-MLni5Eb6x44/UJP5UGcg2NI/AAAAAAAAEW0/XW7svFFITQE/s1600-h/peanut-butter-cake-344.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 34" border="0" height="484" src="http://lh4.ggpht.com/-9l6qNJp0kqs/UJP5V5-N6kI/AAAAAAAAEW8/WIDzRTooH9Q/peanut-butter-cake-34_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 34" width="644" /></span></a><br />
<span style="font-family: Goudy Old Style; font-size: medium;">I use a large star tip, or sometimes a round tip, to pipe my icing around the bottom of my cake. If you don’t want to invest in one (they are cheap…like under $2), you can cut the corner off of a plastic freezer or storage bag and pipe large dots of frosting that way.</span><br />
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<a href="http://lh3.ggpht.com/-uJQ9DZY4nQs/UJP5W9kU6TI/AAAAAAAAEXE/ksQYb4mr5wg/s1600-h/peanut-butter-cake-355.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 35" border="0" height="772" src="http://lh4.ggpht.com/-0n0DF1jtEHI/UJP5YGdYnlI/AAAAAAAAEXM/B6udNOvmW5w/peanut-butter-cake-35_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 35" width="580" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Using a large cup to hold my pasty bag (or freezer/storage bag) works well. Scoop frosting into the bag, twist to seal, and you are ready to go!</span><br />
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<a href="http://lh6.ggpht.com/-4_IbWwKPhc4/UJP5ZXlVbpI/AAAAAAAAEXU/LiuuB9BC1Os/s1600-h/peanut-butter-cake-364.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 36" border="0" height="484" src="http://lh5.ggpht.com/-8meA-xJbJM4/UJP5aHkdQeI/AAAAAAAAEXg/v9FeX1talgw/peanut-butter-cake-36_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 36" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Apply a little pressure to the bag, stop, then pull up. Repeat the entire way around the cake.</span><br />
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<a href="http://lh6.ggpht.com/--xeXj-ZZNKo/UJP5biT4dLI/AAAAAAAAEXo/KL09wJfdRM4/s1600-h/peanut-butter-cake-374.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 37" border="0" height="484" src="http://lh3.ggpht.com/-fPa-GRnc3ks/UJP5cUg2R4I/AAAAAAAAEXw/S51WqDNbzSA/peanut-butter-cake-37_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 37" width="644" /></span></a><br />
<span style="font-family: Goudy Old Style; font-size: medium;">My star tip was a little pinched, so this looks a bit different than it should…but still great!</span><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Next we need to make the ganache. This is what really sends this cake over the edge of sinfulness.</span><br />
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<span style="color: maroon; font-family: Goudy Old Style; font-size: x-large;"><b>Chocolate Ganache</b></span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">3/4 cup heavy cream (whipping cream is fine)</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1 cup good quality bittersweet (or semisweet) chocolate chips (I use Ghirardelli…it is the best I have found)</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">1 tsp. vanilla extract</span><br />
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<a href="http://lh6.ggpht.com/-xO1FtXOooQk/UJP5dSspOCI/AAAAAAAAEX4/G3xLJdmwnXw/s1600-h/peanut-butter-cake-384.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 38" border="0" height="484" src="http://lh3.ggpht.com/-YMnFrIqHheo/UJP5eENvxJI/AAAAAAAAEYA/bRD2a0NCDFo/peanut-butter-cake-38_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 38" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">In a heavy saucepan over medium heat, bring cream to just a boil. Remove from heat and add chocolate and vanilla. Let stand for thirty seconds. </span><br />
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<a href="http://lh6.ggpht.com/-1zRMBCKm010/UJP5fUtNKwI/AAAAAAAAEYI/ac3j77AcMhU/s1600-h/peanut-butter-cake-45-4.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 45 " border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoeWPFQvXiWgfVabtdG8tDdWVhCOkxXzxf_fb5DOSiFDD9XsGXhj1ZaozryTOElxfPUcxVqrqBdPYD22HwdZyR4g-YPYvcoKRSHXkblbz0zF4ceJKMDx1zq7E8SWIhI7qv-4zDBgyQEs/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 45 " width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Whisk mixture until chocolate is completely melted and glossy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrErXIndcxSkZoxBqNUjSaJylnInaJ-Iwkv1nlb9VY3AjK4sMrgRg67er-oHDsR4EYV6xCK6YRB7NaBe79aMlyNJqfA2lLJ9wTj7yTBl5uoPS2dlj2nZ3kvgigEUMFl0MIz3FX5RPsCCA/s1600-h/peanut-butter-cake-474.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 47" border="0" height="484" src="http://lh6.ggpht.com/-jPIN51amyT4/UJP5iiJ479I/AAAAAAAAEYg/11LETMaEkow/peanut-butter-cake-47_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 47" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Quickly pour ganache over the top of the frosted cake. Using your spatula or knife, spread over the top, encouraging it to drip over the edges. </span><br />
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<a href="http://lh3.ggpht.com/-2HEezF7Nl1U/UJP5jjvtX_I/AAAAAAAAEYo/9tDPun1arWA/s1600-h/peanut-butter-cake-484.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 48" border="0" height="484" src="http://lh3.ggpht.com/-hO5h5GCBVEs/UJP5kTX69BI/AAAAAAAAEYw/pyB1F36n8Qw/peanut-butter-cake-48_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 48" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">This is a thicker ganache than I usually use…but it is easier for beginners. If you want a smoother, more glassy ganache, use a full cup of cream to start. Just be careful…it can get away from you very quickly and ruin the appearance of the cake.</span><br />
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<a href="http://lh6.ggpht.com/-flC4CKHlCMk/UJP5lrg8YsI/AAAAAAAAEY4/S0bGp-jvN9o/s1600-h/peanut-butter-cake-494.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 49" border="0" height="484" src="http://lh3.ggpht.com/-z1CqBcJXKvo/UJP5m7C8epI/AAAAAAAAEZA/QdyytGApupc/peanut-butter-cake-49_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 49" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Use your icing bag to add embellishments to the top of the cake. I do three in the middle and six around the outside. </span><br />
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<a href="http://lh3.ggpht.com/-hysv8mUB-i8/UJP5pYPSxCI/AAAAAAAAEZI/sM0Pdg4oCR8/s1600-h/peanut-butter-cake-514.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 51" border="0" height="484" src="http://lh5.ggpht.com/-flWdDE8YJag/UJP5rPploDI/AAAAAAAAEZQ/dzogWKwzbYY/peanut-butter-cake-51_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 51" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">Add 1/2 of a miniature Peanut Butter Cup in the center of each embellishment, and crumble a few over the top of the cake.</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">And…</span><br />
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<a href="http://lh3.ggpht.com/-lB_S5xAWhQM/UJP5tCjfydI/AAAAAAAAEZY/8KksdWo4grg/s1600-h/Peanut-Butter-Cake-674.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="Peanut Butter Cake 67" border="0" height="484" src="http://lh3.ggpht.com/-4mlWe4SpG8M/UJP5uWlS9KI/AAAAAAAAEZg/GSm8Og1LmIg/Peanut-Butter-Cake-67_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Peanut Butter Cake 67" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">you have a gorgeous cake worthy of any party or celebration (or just for the heck of it)!</span><br />
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<a href="http://lh6.ggpht.com/-MnGB0VCrA6c/UJP5vhSUl3I/AAAAAAAAEZo/JHWALcRv-04/s1600-h/peanut-butter-cake-604.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="peanut butter cake 60" border="0" height="484" src="http://lh5.ggpht.com/-LY2BT9ahOWs/UJP5w-daeAI/AAAAAAAAEZw/XAQfa7Qi-QI/peanut-butter-cake-60_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter cake 60" width="568" /></span></a><br />
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<a href="http://lh5.ggpht.com/-REBQTMepS-U/UJP5yGRBOGI/AAAAAAAAEZ4/NbD2bn__tMA/s1600-h/Peanut-Butter-Cake-554.jpg"><span style="font-family: Goudy Old Style; font-size: medium;"><img alt="Peanut Butter Cake 55" border="0" height="472" src="http://lh5.ggpht.com/-nZAwCyeD-XI/UJP5zqBPVnI/AAAAAAAAEaA/HW6rC_atqhM/Peanut-Butter-Cake-55_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Peanut Butter Cake 55" width="644" /></span></a><br />
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<span style="font-family: Goudy Old Style; font-size: medium;">I hope you love this as much as we do…</span><br />
<span style="font-family: Goudy Old Style; font-size: medium;">Now go…Show off!</span><br />
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<a href="http://lh6.ggpht.com/-t4JB5LqTC4E/UJP50khwz2I/AAAAAAAAEaI/FCqzwXFOXh0/s1600-h/Peanut-Butter-cake-704.jpg"><img alt="Peanut Butter cake 70" border="0" height="484" src="http://lh4.ggpht.com/-w3kjj2QsgIg/UJP51rJKb5I/AAAAAAAAEaQ/-xU0jYRPDBw/Peanut-Butter-cake-70_thumb1.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Peanut Butter cake 70" width="644" /></a><br />
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Next week I will be sharing another of my amazing cake recipes with you...and showing you how to make your own fondant from from 2 simple ingredients! <br />
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And that is only the beginning...because from now until Christmas, I will be showing you how to make a new cake EVERY week!<br />
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Follow me on <a href="https://www.facebook.com/optimallivingblog" target="_blank">FACEBOOK </a>and subscribe by email so you don't miss out! <br />
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<b><span style="font-family: Goudy Old Style; font-size: large;">Have a WONDERFUL weekend!</span></b><br />
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<b><span style="color: #ff80c0; font-family: Marcelle Script;">Jessie</span></b>Jessie Saxtonhttp://www.blogger.com/profile/09935253690156713089noreply@blogger.com69