tag:blogger.com,1999:blog-46099446610957069202024-03-05T23:14:10.133-08:00Sugar and Spice (and other things nice).Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-4609944661095706920.post-49583727243690722412013-05-22T19:35:00.003-07:002013-05-22T19:35:36.705-07:00VEGETABLE LO MEIN<h2>
VEGETABLE LO MEIN<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPx9_RTwnWnYvWNvCLElQWcwGdXrlWGPzdCPaHx8yMJs1Jr1KT3rLoyVqu5K7fKPjJ3GRC1Ar1ifXDbI5108YbZjHyQsMQeoRZxWOMxbonaZ5qZvg2sglsol9-FXybvg6iav5lz2R71gE/s1600/P1070488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPx9_RTwnWnYvWNvCLElQWcwGdXrlWGPzdCPaHx8yMJs1Jr1KT3rLoyVqu5K7fKPjJ3GRC1Ar1ifXDbI5108YbZjHyQsMQeoRZxWOMxbonaZ5qZvg2sglsol9-FXybvg6iav5lz2R71gE/s640/P1070488.JPG" width="640" /></a></h2>
This is the first meal I've made since I put my kitchen back together, which was exactly two hours ago. And when I say put back together, I mean reclaim my living room, scrub paint off the kitchen floor (I did cover it, paint just has a way of getting through), and scrub paint off my table and chairs and ceiling lights.<br />
Before you think I'm a complete idiot, please note this is my first cabinet re-do with a spray gun. It was more like a fire hose until we figured some things out. And in my defense, those items were on the other side of the [small] kitchen--and really, not to point any fingers, but it was my husband's pulling the paint gun.<br />
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I was so hoping to show off my cute cabinets, the same way I shamelessly showed off my new Kitchen Aid last year during a post, but alas, the doors are not hung, and you really don't want to see my exposed shelves. <br />
Just not appropriate.<br />
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What? Oh, this is a food blog? Sorry, I'm just a little excited about making this delicious meal in my almost-done kitchen.<br />
I really did love this dish!<br />
I love lo mein in restaurants, but I'm usually disappointed when I try to make it at home. It tastes too much like just soy sauce with ginger and brown sugar. But not this time!<br />
I though the flavor was very authentic and the recipe was fast, easy, and deliciously fresh. It was also super filling! And did I mention my kids loved it too?(I'm thinking something other than cereal for dinner again played a role in their opinion--but still!) <br />
I'm giving it five stars. Here's my break-down.<br />
What I loved: Authentic taste, easy, and fresh.<br />
What I did different: Skipped the ginger and sriracha sauce. Ginger on purpose, but I actually had sriracha sauce and just forgot to put it in at the end. Oh well, maybe that made it more kid-friendly. I also added an extra teaspoon or two of cornstarch. I've found that in this cookbook, the cornstarch they call for is just never enough. I also halved the amount of cilantro. <br />
I found this made way more than six servings, but I'm not complaining! <br />
Here's the recipe:<br />
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VEGETABLE LO MEIN</h2>
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SERVES 6</h4>
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<i>White noodles are traditional in lo mein; however, you can substitute 12 ounces of whole-wheat spaghetti.</i><br />
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<i style="font-weight: bold;"> </i><span style="font-weight: normal;">3/4 cup low-sodium chicken broth<br />4 1/2 tablespoons oyster-flavored sauce<br />1 1/2 teaspoons cornstarch<br />12 ounces spaghetti<br /> salt<br />1 tablespoon canola oil<br />1 pound shiitake mushrooms, brushed clean, stemmed, and halved<br />1 head napa cabbage (about 2 pounds), halved, cored, and sliced crosswise 1/2 inch thick<br />2 red bell peppers, stemmed, seeded, and cut into matchsticks<br />6 scallions, sliced thin<br />1 tablespoon grated fresh ginger<br />3 garlic cloves, minced<br />3 tablespoons minced fresh cilantro<br />1 1/2 tablespoons toasted sesame oil<br />1/2 teaspoon sriracha sauce<br />4 1/2 tablespoons low-sodium soy sauce</span></h4>
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<b>(**Sorry, I'm not trying to be fancy with this format, it just does its own thing when I add pictures! I've been trying to fix it but its getting late and I need to get this post up. I hope its not too confusing!)</b></div>
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<b>1. </b>Whisk the broth, soy sauce, oyster-flavored sauce, and cornstarch together in a bowl.<br />
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2. Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain the noodles and leave in the colander.<br />
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3. Meanwhile, heat the canola oil in a large Dutch oven over high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until lightly browned, 4 to 6 minutes.<br />
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4. Stir in the cabbage and bell pepper and cook until the cabbage is wilted, about 2 minutes. Stir in the scallions, ginger, and garlic and cook until fragrant, about 30 seconds.<br />
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5. Rewhisk the broth-cornstarch mixture to combine, then stir into the pot. Bring to a simmer and cook until the sauce has thickened slightly, 1 to 2 minutes. Add the cooked pasta, cilantro, toasted sesame oil, and sriracha and toss until combined and hot. Serve.<br />
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Chickpea Cakes with Cucumber-Yogurt Sauce</h2>
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This was an interesting recipe for me. It looked kinda good and I love a good cucumber-yogurt sauce and since I'm trying to be more healthy, I was really hoping I would like this one.</div>
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Unfortunately, I didn't. I thought it tasted like chalky, chunky hummus. Fried hummus. Which is an improvement to hummus, but still. It was eatable, but even the cucumber-yogurt sauce didn't do it for me. </div>
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My picky four-year old, however, was super excited to eat it. He was licking his lips and getting a plate and asking for it. Asking. With his plate held out. I was thrilled at his enthusiasm, right up to the moment it reached his mouth and he spit it out exclaiming, "This is NOT cake!". </div>
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No, not cake. Sometimes I really miss last year's cook book!</div>
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What I liked: It was healthy </div>
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What I would change: The Greek yogurt to plain yogurt. I love the benefits of the protein-rich Greek yogurt, but that chalky texture and taste that comes with it was just not a good mix with chickpeas.</div>
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Also, Amanda served hers on potato rolls with a few garnishes that looked delicious. I wish I would have thought of that as well!</div>
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Check out Amanda's blog for the recipe, <a href="http://www.girlplusfood.net/2013/04/table-talk-chickpea-cakes-with-cucumber.html">HERE</a>. Once you see hers, you will want to try it! </div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com2tag:blogger.com,1999:blog-4609944661095706920.post-28638135705338506602013-04-10T18:53:00.000-07:002013-04-10T18:53:01.352-07:00TABLE TALK<h2>
CREAMY CHICKEN AND SPINACH CASSEROLE</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6cGU3-cmB9MfEzBEDG64Uzj1iYx2OLDEujWG72dCXuhlehX1DmwVwXuhtbVocz2851RxiszVcxh24wMxqbX6r9ySEiM3EaQxMvc3yShS1xq4MRKfs5PLaqV6N8Ef_2VoX4eAq2YnMek/s1600/P1070409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6cGU3-cmB9MfEzBEDG64Uzj1iYx2OLDEujWG72dCXuhlehX1DmwVwXuhtbVocz2851RxiszVcxh24wMxqbX6r9ySEiM3EaQxMvc3yShS1xq4MRKfs5PLaqV6N8Ef_2VoX4eAq2YnMek/s640/P1070409.JPG" width="640" /></a></div>
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I thought this was another great dish! I love casseroles for the convenience of a meal in one heaping spoonful. Mine was a little less healthy since I used the white noodles I had on hand and also 2% milk instead skim. But, it was loaded with spinach so I didn't feel too guilty. This recipe gets 4 stars.<br />
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What I loved: Lots of healthy spinach. And the creamy sauce with noodles and chicken, but that goes without saying.<br />
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What I didn't love: The dishes. It seems like there were a lot. Or maybe that's because they are all still in my sink and on my counters waiting to be done.<br />
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What I did different: I used a larger baking dish than recommended because there was no way it was all fitting into an 8-inch square baking dish!<br />
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Hop on over to Jennifer's blog, <a href="http://theonealadventuretabletalk.blogspot.com/2013/04/creamy-chicken-and-spinach-casserole.html">HERE</a>, for this wonderful recipe!<br />
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com1tag:blogger.com,1999:blog-4609944661095706920.post-16476204812694038502013-03-13T20:10:00.000-07:002013-03-13T20:10:44.670-07:00TABLE TALK<h2>
Penne with Chicken, Asparagus, and Lemon</h2>
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A combination of some of my favorite foods made this a really great dish! And all--that was ALL--my children liked it and ate everything on their plate. That makes this a five star dish!</div>
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What I didn't do: I didn't use the reserve asparagus water for later. First, I used frozen asparagus which was just as good and quicker. Plus, I don't know if it was just me, but a reserve of asparagus water sounded kind of gross. And another plus, I added cornstarch to the liquid and it still didn't thicken so it didn't need to loosen up anyway. </div>
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What I liked: Lots of flavor without a heavy cream sauce. And the kid-friendly factor.</div>
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Head over Valerie's blog, <a href="http://sugarcoatedsaga.blogspot.com/2013/03/penne-with-chicken-asparagus-and-lemon.html">HERE</a>, to get this delicious recipe!</div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com1tag:blogger.com,1999:blog-4609944661095706920.post-51880565059185515812013-02-27T09:51:00.000-08:002013-02-27T09:51:43.147-08:00TABLE TALK: WEEK 4<h2>
HOMEMADE TURKEY BREAKFAST SAUSAGE</h2>
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Confession: I don't like sausage--the kind from pigs anyway. It's just too greasy and gristly for my liking. I do, however, love the meatless Boca sausage you can buy at the store. And not because its meatless, but because its gristless (it always comes down to texture for me!). It is super expensive though, so when I saw a turkey sausage recipe, I knew I had to try it. </div>
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What I liked: The texture (of course). No gristle, and not too mushy. I thought it was a great idea to cook 1/4 of the turkey first and add it to the mixture as to add substance and sausage-like texture.</div>
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The taste was good, but nothing to rave about. However, the kids all loved it, I think because it wasn't too spicy.</div>
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What I didn't like: The handling. It was kind of gross molding the mixture and then it was hard to get them into the pan while keeping their link shape. Once they started cooking, turning them was a NIGHTMARE. More than half of my links broke apart and crumbled. That was very frustrating and I forgot to take pictures at this stage. LINK became an inappropriate four-letter word in my house that night.</div>
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Conclusion: Four stars for four reasons: my kids loved it, it tasted good (even though it didn't look pretty), its healthy, and inexpensive! Can't wait to see what the rest of you thought! Here's the recipe.</div>
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HOMEMADE TURKEY BREAKFAST SAUSAGE</h3>
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Makes 16 (4-inch) links</div>
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White bread can be substituted for the whole-wheat bread. Do not use ground all-white meat turkey (ground turkey breast) here or the sausage will be very dry.</div>
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1 tablespoon canola oil</div>
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1 pound ground turkey (see note above)</div>
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2 teaspoons minced fresh sage or 1/2 teaspoon dried</div>
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1 1/2 slices high-quality whole-wheat sandwich bread, crusts removed, torn into small pieces</div>
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1/4 cup buttermilk</div>
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1 tablespoon maple syrup</div>
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1 small garlic clove, minced</div>
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1 teaspoon salt</div>
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1/2 teaspoon pepper</div>
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1/4 teaspoon dried thyme</div>
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Pinch cayenne pepper</div>
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Pinch ground nutmeg</div>
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<b>1.</b> Heat 1 teaspoon of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1/4 pound of the ground turkey and cook, breaking it up with wooden spoon, until well browned, 6 to 8 minutes. Stir in the sage and cook until fragrant, about 30 seconds. Transfer the meat to a large bowl and let it cool slightly. Wipe out the skillet with paper towels.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtG18BXglQe341Quh8DGfpOtyskhei4BhuCqgiEVQmH35MjPYBeEE9xWsZzO0qM8o6ylIPRXcQDCAoI0h6k0zvMY6jXqF2xzh-rEHoUwRNGBwMO09bBRpcL2DX6XY3qKWAv60bDfShrU/s1600/P1070294.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtG18BXglQe341Quh8DGfpOtyskhei4BhuCqgiEVQmH35MjPYBeEE9xWsZzO0qM8o6ylIPRXcQDCAoI0h6k0zvMY6jXqF2xzh-rEHoUwRNGBwMO09bBRpcL2DX6XY3qKWAv60bDfShrU/s200/P1070294.JPG" width="200" /></a><b>2.</b> Mash the bread and buttermilk together into a smooth paste, then stir it into the cooked turkey along with the remaining 3/4 pound ground turkey, the maple syrup, garlic, salt, pepper thyme, cayenne, and nutmeg until uniform. Working with 1 heaping tablespoon of the mixture at a time, use wet hands to shape the mixture into sixteen 4-inch-long links.<br />
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<b>3.</b> Heat the remaining 2 teaspoons oil in the skillet over medium heat until shimmering. Add the sausages and cook until will browned on all sides, about 10 minutes. Transfer the sausages to a paper towel-lines plate to drain briefly before serving.<br />
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<b><span style="font-size: x-small;">PER SERVING</span></b> (2 links): <b>Cal </b>110; Fat 6g; <b>Sat Fat</b> 1g;<b> Chol </b>35mg; <b>Carb </b>5g; <b>Protein</b> 12g; <b>Fiber </b>0g; <b>Sodium</b> 370mg.<br />
<h4>
To Make Ahead</h4>
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The raw sausages can be wrapped tightly in plastic wrap and aluminium foil and frozen for up to 1 month; thaw before cooking.</div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com3tag:blogger.com,1999:blog-4609944661095706920.post-50821713160516176022013-02-13T09:08:00.002-08:002013-02-13T09:08:43.689-08:00Table Talk<br />
<h1 style="background-color: #ccab33; color: #222222; font-family: 'Cherry Cream Soda'; margin: 24pt 0in 0pt; position: relative;">
<span style="font-size: medium;"><span style="color: #365f91;"><span style="font-family: Cambria;">PAN-SEARED SHRIMP WITH GARLIC AND LEMON</span></span></span></h1>
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<span style="font-size: medium;"><span style="color: #365f91;"><span style="font-family: Cambria;">I love a recipe that's healthy, simple, quick, AND that the family will eat. This recipe was almost there since all the kids at least tried it and most of them liked it. I'm giving it four stars.</span></span></span></div>
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<span style="font-size: medium;"><span style="color: #365f91;"><span style="font-family: Cambria;">I feel like it could have used a little more flavor. Maybe next time I'll throw in some lemon pepper. I usually serve shrimp with pasta, but I'm interested to see what everyone else did! Check out Janet's blog, <a href="http://wannaberedheadbaker.blogspot.com/2013/02/table-talk-pan-seared-shrimp.html">HERE</a>, for this great low-cal shrimp recipe.</span></span></span></div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com2tag:blogger.com,1999:blog-4609944661095706920.post-7067370712487549752013-01-24T19:15:00.001-08:002013-01-24T19:15:28.250-08:00TABLE TALK<h2>
STIR-FRIED BEEF AND BROCCOLI</h2>
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Love this cookbook and the tips! I think I say that every time, but I do! Having said that, I didn't love this recipe, but I loved the way it was cooked. My meat didn't get overdone and the veggies were perfect. I think if the brown sauce would have been different then I would have loved the whole dish. </div>
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What I learned: There is a section in the cookbook that gives you a 101 on Asian ingredients. Apparently rice vinegar and Chinese rice wine are not the same--wish I wold have read that <i>before </i>I cooked, maybe my sauce would have tasted less vinegary. </div>
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What I'm glad I did: I like oyster sauce WAY better than hoisin sauce so I used that instead.</div>
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Overall: 3 stars, based on popularity by family.</div>
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I very much recommend making this, even if its only for learning the correct way to stir-fry. Plus, it might taste different with the correct ingredients (rice wine).</div>
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Amanda was our host this, check out her fabulous blog for the recipe, <a href="http://www.girlplusfood.net/2013/01/table-talk-stir-fried-beef-and-broccoli.html">HERE</a>.</div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com0tag:blogger.com,1999:blog-4609944661095706920.post-38826707032122511932013-01-09T12:43:00.000-08:002013-01-09T12:43:51.445-08:00TABLE TALK: WEEK 1<h2>
CHICKEN PARMESAN</h2>
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This was a great recipe to start the year off with! Rarely do all my children (I feel like I should do AMC for that) like the same dish, but this one they did. Even my four-year-old said he like it without any prodding and for that reason I'm giving this five stars. The chicken stayed moist and I really liked the homemade sauce on top. I used the rest of the sauce on some penne pasta and served together. My only complaint on this recipe is that it used a ton of dishes. Something new that I learned and loved was baking the chicken on a cooling rack (on a baking sheet) so that the bottom didn't get soggy. I love the tips in these cookbooks! To get the recipe, head over to Jen's blog, <a href="http://celebratingfamilylife.blogspot.com/2013/01/table-talk-chicken-parmesan.html">HERE</a>.<br />
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com3tag:blogger.com,1999:blog-4609944661095706920.post-15642870366438514122012-12-26T20:03:00.000-08:002012-12-26T20:03:06.368-08:00BAKE 52: WEEK 52<h2>
THICK AND CHEWY TRIPLE CHOCOLATE COOKIES</h2>
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I''m pretty sure if I wouldn't have been completely hypoglycemic from eating all my stocking candy in two days that I would have loved these cookies. They were rich and chewy and everything you would expect in a thick and chewy triple chocolate cookie! I'm sure I will be craving these in a couple of weeks when I'm back on WW's! Thanks, Janet, for a great recipe to end with! You can get the recipe at Janet's blog <a href="http://wannaberedheadbaker.blogspot.com/2012/12/bake-52-week-52-thick-chewy-triple.html">HERE.</a></div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com0tag:blogger.com,1999:blog-4609944661095706920.post-48347637401049181882012-12-19T18:59:00.001-08:002012-12-19T18:59:56.283-08:00BAKE 52ALMOND BISCOTTI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhRklGtfpYXdjbRU2ENK70k2kztyh6pJ6VP4tuUcmcBsq74t6irpHas_I8o86RcN4cGgkeNFn1ifw7MWesP0nVQACjdaMvHZDfZH4R1yZEoINT0HVLjnw6DgQtQqA2WHlcQOPHcgn_Wc/s1600/P1070209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhRklGtfpYXdjbRU2ENK70k2kztyh6pJ6VP4tuUcmcBsq74t6irpHas_I8o86RcN4cGgkeNFn1ifw7MWesP0nVQACjdaMvHZDfZH4R1yZEoINT0HVLjnw6DgQtQqA2WHlcQOPHcgn_Wc/s400/P1070209.JPG" width="400" /></a></div>
I actually made a round version of these last week when I forgot to time my cookies. The difference between those and the biscotti I made today is biscotti is supposed to be crisp. Plus, the burnt cookies tasted, well, burnt, and they didn't soften up in milk. <br />
The biscotti, however, had a great mild flavor and a crisp texture expected with biscotti. I went for the chocolate chip version and it was wonderful dunked in hazel nut hot chocolate. It softened up just right when soaked in the hot chocolate without getting soggy, doughy, or falling apart. <br />
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Thanks, Emiy, for picking a recipe I could use my cute tea cups with! You can get the recipe at Emily's blog, <a href="http://jepsenfamily.blogspot.com/">HERE</a>.<br />
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com0tag:blogger.com,1999:blog-4609944661095706920.post-52492892526798362892012-12-12T09:36:00.000-08:002012-12-12T09:36:34.451-08:00BAKE 52<h2>
GLAZED CHOCOLATE CREAM ROLL</h2>
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This week's pick was a great one for the holidays and since I have a party this weekend I had every intention of freezing this roll and taking it to the party. The only problem was every kid wanted a taste and decided they loved it (not the problem), but now I need to bake another one, which, as I think about it, really isn't a problem either. However, I wanted to love this roll too, but I only liked it. Maybe that's the problem? Hmm, anyway, here's my break down on the glazed chocolate cream roll:</div>
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What I didn't love: Cake rolls in general are spongy due to all the eggs in the batter that help it not brake when being rolled. This one was no different and I'm not fond of the spongy texture. </div>
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What I loved: The marshmallow filling! Hello, did anyone else eat spoonfuls of it first?! It was so good! Spoonfuls good! I also love the look of cake rolls--very festive and yet easy.</div>
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What I changed: Every time a recipe has called for bittersweet or unsweetened chocolate, I have always thought it a bit too bitter. So this time I used semi-sweet chocolate chips instead of the bittersweet chocolate. It was a subtle change but just enough for me. </div>
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What I will change next time: Double that filling! It was too thinly spread for my liking (even if it would have had those extra spoonfuls that I ate:)), I wanted more cream in my bite. Also, was greasing the sheet pointless to anyone else?</div>
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Thanks, Michelle, for picking a great recipe that I can take to my family party this weekend! You can get the recipe (and a gluten-free version) at Michelle's blog, <a href="http://michellefavrecipes.blogspot.com/2012/12/bake-52-week-49.html">HERE</a>. </div>
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Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com3tag:blogger.com,1999:blog-4609944661095706920.post-36782000539444598952012-12-05T13:54:00.000-08:002012-12-05T13:54:20.432-08:00BAKE 52<h2>
LARGE DANISH BRAID</h2>
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Yummy, right?! Flaky, sweet, buttery deliciousness--that pretty much sums up this pastry. I went with a cream cheese and raspberry filling that i loved as well.<br />
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Now, I'm going to be totally honest, I cheated! I just didn't have the patience today to wait the hours in between rolling and folding, rolling and folding, rolling and folding (even just typing that out was laborious)--so I didn't! I just rolled and folded one right after the other and skipped chilling. And guess what? It worked! I even forgot to let it rise, but I still had plenty of flakiness plus the rest of my day. Wahoo! There was only one down fall; by the last roll out before I put the filling on, the dough was getting sticky which made braiding kinda tricky. Some of the braids broke and I had to piece them back together.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5EfTkQceGKF5yMKt0Za_VrFynbgVciy1wipk8QS1d5Ur4v1UfDkErMaC3lroD8LETNp6AK1W_EYsca-qOKtwnWz1G_-cG7WxlP_aMbXYGwsBaqOyMRPQEMcxxOWyGoZAotoFVVif7GmU/s1600/P1070144.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5EfTkQceGKF5yMKt0Za_VrFynbgVciy1wipk8QS1d5Ur4v1UfDkErMaC3lroD8LETNp6AK1W_EYsca-qOKtwnWz1G_-cG7WxlP_aMbXYGwsBaqOyMRPQEMcxxOWyGoZAotoFVVif7GmU/s400/P1070144.JPG" width="400" /></a><br />
So, it wasn't the prettiest braid, but it was the price I was willing to pay today. <br />
Jennifer was our host this week and you can get the recipe from her blog, <a href="http://theonealadventurebake52.blogspot.com/2012/12/large-danish-braid.html">HERE</a>. </div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com1tag:blogger.com,1999:blog-4609944661095706920.post-43961979385800917452012-11-29T14:04:00.000-08:002012-11-29T14:04:34.348-08:00BAKE 52<h2>
BEST BUTTERMILK BISCUITS </h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-LE26UWXrQDEQZhIUydVkReuZ1d8XN00Ia6XL0_xXvtDSa_K7hN6SMg0kTHqgR8hdvtT-byXmDLcwb-8BXcSW5crB9aS3SGU3_uoUyxtuZbkC2_MmzxbirUY-F4rDLUrSAX9AFlhY9Q/s1600/P1070121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-LE26UWXrQDEQZhIUydVkReuZ1d8XN00Ia6XL0_xXvtDSa_K7hN6SMg0kTHqgR8hdvtT-byXmDLcwb-8BXcSW5crB9aS3SGU3_uoUyxtuZbkC2_MmzxbirUY-F4rDLUrSAX9AFlhY9Q/s320/P1070121.JPG" width="320" /></a></div>
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I'm still not sure if these were the best, but they were pretty dang close. I loved the flavor and how much they puffed up. They went great with our Tuna Helper (what can I say, my kids like the stuff) dinner and even better then next morning turned into a sausage, egg, and cheese biscuit. Get the recipe over at Betsy's blog <a href="http://secretreader.blogspot.com/">HERE.</a></div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com0tag:blogger.com,1999:blog-4609944661095706920.post-89869743492589935302012-11-21T10:22:00.000-08:002012-11-21T10:22:48.388-08:00BAKE 52SWEET POTATO PIE
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Has anyone else had Alabama's <i>Song of the South </i>playing in their head all week?! Sweet potato pie and I shut my mouth. Then opened it and put more pie in...again and again. </div>
<div>
I can't even express how surprised I am that I liked this pie! I picked this recipe purely for my husband who loves sweet potatoes. They make me shiver. But I wanted to try something new and I figured it couldn't be all bad if there was a song about it. And I was right! <br />
Aside from my Texture-Sensitivity Disorder, I really, really liked this pie! It had a distinct, fresh taste with just the right amount of spices. And I loved the brown sugar on the crust! Not overwhelming, but an extra bit of sweetness at the bottom of the pie. Mmm! I'm suppose to bring orange rolls to Thanksgiving dinner, but I think I'm going to bake another sweet potato pie to take along as well--it deserves appreciation from the masses. </div>
<div>
I hope everyone else had a good experience with this pie, and if not, well, hopefully you can find something on your Thanksgiving table to make up for it! Happy Thanksgiving!</div>
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<h4>
SWEET POTATO PIE</h4>
<div>
1 recipe single-crust pie dough, fitted into a 9-inch plate and chilled (I always use my mom's homemade pie dough recipe, but you can use Easiest Ever Press-In Single-Crust Pie Dough on p. 363 or Traditional Single-Crust Pie Dough on p. 362).<br />
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<div>
</div>
<div>
<b>FILLING</b></div>
<div>
<b><br /></b></div>
<div>
<b>2 pounds (about 3) sweet potatoes</b></div>
<div>
<b>2 tablespoons unsalted butter, softened</b></div>
<div>
<b>3 large eggs</b></div>
<div>
<b>2 large egg yolks </b></div>
<div>
<b>1 cup (7 ounces) granulated sugar</b></div>
<div>
<b>1/2 teaspoon ground nutmeg</b></div>
<div>
<b>1/4 teaspoon salt</b></div>
<div>
<b>2 tablespoons bourbon*</b></div>
<div>
<b>1 tablespoon light molasses** (optional)</b></div>
<div>
<b>1 teaspoon vanilla extract</b></div>
<div>
<b>2/3 cup whole milk</b></div>
<div>
<b>1/4 cup packed (1 3/4 ounces) dark brown sugar</b></div>
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<b><br /></b></div>
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<b>* </b>I substituted 2 teaspoons of vanilla for the bourbon</div>
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**Since this was optional I played it safe and only used 1/2 tablespoon.</div>
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<b>1</b>. Adjust an oven rack to the middle position and heat the oven to 37 degrees. Following the photos on page 363, line the chilled crust with a double layer of foil and fill with pie weights. Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil. Adjust the oven rack to the lower-middle position and reduce the oven temperature to 350 degrees. (The crust must still be warm when the filling is added.)</div>
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<b><br /></b></div>
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<b>2. FOR THE FILLING: </b>While the crust bakes, prick the sweet potatoes several times with a fork and arrange over several layers of paper towels in the microwave. Microwave at full power for 5 minutes. Turn each potato over and continue to microwave until tender but not mushy, about 5 minutes longer. Let the potatoes cool slightly.</div>
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<b>3</b>. Working with one potato at a time, slice it in half and scrape the cooked flesh into a large bowl using a soup spoon (you should have about 2 cups). Discard the skins. Mash the butter into the potatoes until just a few small potato lumps remain.</div>
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<div>
<b>4</b>. In a medium bowl, whisk the eggs, egg yolks, granulated sugar, nutmeg, and salt together. Stir in the bourbon, molasses (if using), and vanilla, then whisk in the milk. Gradually stir the egg mixture into the mashed sweet potatoes until smooth and combined.</div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_qy1DbIMgVJpTHJslQ1BN0Woafu6CLLOTyWDDNGu1n6wz3b_lAK4WmZsGWVAR76Q72gzEZ5LO8hp7zHJg6NCYX2f-T7GDr9MH11mPwmDuoHdZOnjabBkEq6khST0eT5zoFBJXtd2itM/s1600/P1070100.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_qy1DbIMgVJpTHJslQ1BN0Woafu6CLLOTyWDDNGu1n6wz3b_lAK4WmZsGWVAR76Q72gzEZ5LO8hp7zHJg6NCYX2f-T7GDr9MH11mPwmDuoHdZOnjabBkEq6khST0eT5zoFBJXtd2itM/s200/P1070100.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdl5ZxnuDmakgzBObTM2aDodwfFI2VwwGyQd6cy-JU4vadj5dE790c4w5GEgGKRE7euB5KEhEXNMjpH9jPXznj5k-mUvzIrXY7uI0yQPnex-4ujrINHw8DPc3BZ2fKe3yZoljB12Qqyfw/s1600/P1070108.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdl5ZxnuDmakgzBObTM2aDodwfFI2VwwGyQd6cy-JU4vadj5dE790c4w5GEgGKRE7euB5KEhEXNMjpH9jPXznj5k-mUvzIrXY7uI0yQPnex-4ujrINHw8DPc3BZ2fKe3yZoljB12Qqyfw/s200/P1070108.JPG" width="200" /></a><b>5</b>. Sprinkle the brown sugar evenly over the bottom of the warm pie crust, then spread the sweet potato mixture evenly over the top. Bake the pie until the filling is set around the edges but the center jiggles slightly when shaken, about 45 minutes Let the pie cool on a wire rack until the filling has set, about 2 hours; serve slightly warm or at room temperature</div>
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</div>
<div>
<b>TO MAKE AHEAD</b></div>
<div>
The pie dough can be made ahead. Once baked and cooled, the pie can be covered loosely with plastic wrap and refrigerated for up to 1 day. Let the pie come to room temperature before serving or, to serve warm, reheat the pie in a 300-degree oven for about 15 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHhIuIdxUNmg1h__MqJGZfr3bWfan87rdxgo1DuNa9MY_240tM1nldmAtmjBocvtEduV86fdxoqu-HwhLhh8R_yzzxJD-XfRm4Y6Rr_HCFylKsVIBq8blVtAMqkGYf8yA3xs-7epBTsI/s1600/P1070115.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHhIuIdxUNmg1h__MqJGZfr3bWfan87rdxgo1DuNa9MY_240tM1nldmAtmjBocvtEduV86fdxoqu-HwhLhh8R_yzzxJD-XfRm4Y6Rr_HCFylKsVIBq8blVtAMqkGYf8yA3xs-7epBTsI/s320/P1070115.JPG" width="320" /></a></div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com2tag:blogger.com,1999:blog-4609944661095706920.post-91644408847225538222012-11-14T14:09:00.001-08:002012-11-14T14:09:10.251-08:00BAKE 52<div class="separator" style="clear: both; text-align: center;">
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<h4>
SPICED PUMPKIN CHEESECAKE</h4>
<div>
<i>AND</i></div>
<div>
<br /></div>
<h4>
RED VELVET LAYER CAKE</h4>
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Okay, here's the thing. You know how I've been having camera issues? Well I couldn't get my pictures to download last week, so I COMPLETELY forgot about posting last weeks recipe! So here's the scoop on the red velvet layer cake: <br />
LOVED IT! Actually, I fell in love with the cake <i>and </i>the frosting. I think I have a new favorite cream cheese frosting now! It was so, so, good. I could have eaten the whole bowl of frosting. Combine that with the cake and it was just dangerous all around. Janet was the host for last week and you can get the recipe <a href="http://wannaberedheadbaker.blogspot.com/2012/11/bake-52-week-45-red-velvet-layer-cake.html">HERE</a>.<br />
<br />
On to the cheesecake:<br />
Like I've said before, I could bake the rest of the year with pumpkin recipes, and since I have never tried pumpkin cheesecake before, I was all for this one. Aside from my texture issues, I loved the flavor and crust. I must admit, I can be a lazy baker and cheesecake is time consuming, but for the sake of fall, Thanksgiving, or just delicious-smelling kitchens, go bake some spiced pumpkin cheesecake. Amanda was our host and you can get the recipe at her blog <a href="http://www.girlplusfood.net/2012/11/bake-52-spiced-pumpkin-cheesecake.html#more">HERE</a>.<br />
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com1tag:blogger.com,1999:blog-4609944661095706920.post-37819058870840341882012-10-31T21:39:00.000-07:002012-10-31T21:39:24.964-07:00BAKE 52<h2>
APPLE DUMPLINGS</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik00iov-lwFIvLTdRFtpUjikGvmWCAtzZjwO4PLae1wME0U1IunyM7I_cf7k1YdSWCtjfXZD-kUsrNbkVgF_P2tLQDX0_1xuYVK0NazGLkH3p7sJ8x5lr0ZOZ2jQc_XGfApxsIcQwjEzs/s1600/IMG_20121024_203410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik00iov-lwFIvLTdRFtpUjikGvmWCAtzZjwO4PLae1wME0U1IunyM7I_cf7k1YdSWCtjfXZD-kUsrNbkVgF_P2tLQDX0_1xuYVK0NazGLkH3p7sJ8x5lr0ZOZ2jQc_XGfApxsIcQwjEzs/s400/IMG_20121024_203410.jpg" width="240" /></a>Uhhh...Talesha, your picture is blurry and where are the dumplings? </div>
<div>
Good question. </div>
<div>
First, my camera broke and so now I get to use my cell phone to take pictures. Lovely. </div>
<div>
Second, you know when your just to lazy to check what the recipe for the week is so you ask your friend and she tells you it's apple turnovers and then you guys realize you could use that recipe to serve at book club and get all crazy with fun Halloween recipes and turn the apple turnovers into bloody intestines?<br />
Good, then you know what happened to my dumplings! </div>
<div>
I still want to try the apple dumplings, but I must say, those intestines were delicious! And they looked really cool too! (See <a href="http://michellefavrecipes.blogspot.com/2012/10/bake-52-week-42.html#uds-search-results">Michelle's</a> blog for a much better picture). </div>
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Check out <a href="http://jepsenfamily.blogspot.com/"> Emily's</a> blog for the apple dumplings recipe. They are so cute and look scrumptious! </div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com0tag:blogger.com,1999:blog-4609944661095706920.post-46260705168432932862012-10-24T09:48:00.000-07:002012-10-24T09:48:01.879-07:00BAKE 52<h2>
CREME CARAMEL</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-3xgrC74CPAJ6Cp05dIPykbmw23Be4rJ-aAInAxtVlmsKR_5zDH3Qb5GvupBAwgJT_-GpT_u6APR9vVXWbb84tyedJcP2votr_TTOlLdY0Xl5wu1Cl8Oum-4bl3mxWZ6LvgsY5ftMdw/s1600/P1070042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-3xgrC74CPAJ6Cp05dIPykbmw23Be4rJ-aAInAxtVlmsKR_5zDH3Qb5GvupBAwgJT_-GpT_u6APR9vVXWbb84tyedJcP2votr_TTOlLdY0Xl5wu1Cl8Oum-4bl3mxWZ6LvgsY5ftMdw/s400/P1070042.JPG" width="400" /></a></div>
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Creme caramel sounds much better than plain old custard, but that's pretty much what this is. Except with caramel, but I didn't think it improved the flavor any. I'm not a custard fan due to texture, look, and taste, and after this recipe, I'm still not. However, it was a really cool process with the caramel because it set up like a hard sucker on the bottom of the ramekin, but after baking it seeped into the custard so that when you turned the custard out it had a beautiful dark golden color on top that was just as soft as the custard. It also left a liquid caramel that drizzled over the surface, but I didn't love the taste of it (which is weird because I love caramel).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeheMzbug5kaMj9fEn0mcVwRWf8pyCwouZZ1SVxhJ6016r_589gaX_pXKZObXJJw9Fhxthl_-IkBbh401_ljJ_xVENkALa4Qsg-8I8KEEUZEJykJ4cDngzoek5LrbGxMmkvgrmMUvRW4/s1600/P1070055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeheMzbug5kaMj9fEn0mcVwRWf8pyCwouZZ1SVxhJ6016r_589gaX_pXKZObXJJw9Fhxthl_-IkBbh401_ljJ_xVENkALa4Qsg-8I8KEEUZEJykJ4cDngzoek5LrbGxMmkvgrmMUvRW4/s200/P1070055.JPG" width="200" /></a></div>
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Oh, and one more thing about the caramel. When a recipe says to be careful handling the caramel because it gets extremely hot--heed the caution. Otherwise, you end up with a beautiful blister like this:(</div>
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If you like custards, give this a try, and if you don't, it's still fun to make and you can take it to a neighbor.</div>
Michelle was our host this week and you can get the recipe over at her blog <a href="http://michellefavrecipes.blogspot.com/">HERE</a>.<br />
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OATMEAL SCONES</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrzKxkQ0Qa14xV0jvK6wLSqaVaiZXrJVJpzHDYtjgciwrX5QtrN3aHsnCdAxIuoxrV78CgFX1ekOaoo8wDA1zwy3wniOSKuEjhrGvNr_-9eKWcD6oyeshH_2JuPkemUPUNXanWObwv5I/s1600/P1070025_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrzKxkQ0Qa14xV0jvK6wLSqaVaiZXrJVJpzHDYtjgciwrX5QtrN3aHsnCdAxIuoxrV78CgFX1ekOaoo8wDA1zwy3wniOSKuEjhrGvNr_-9eKWcD6oyeshH_2JuPkemUPUNXanWObwv5I/s640/P1070025_crop.jpg" width="640" /></a></div>
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This was the first time for me making "real" scones. The "fake" scones I make for dinner are more of an Indian fry-bread, but I was raised calling them scones and scones they will always be. These "real" scones reminded me of biscuits and they are just as easy and simple to make. I usually borrow a food processor since I don't have one (gasp, I know!), but I just made it with my handy dandy KitchenAid and they turned out fine. I thought they would be dense and heavy, but they were actually very soft inside and very filling. I served them for lunch with honey and jam and a big glass of milk.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKa1kGn2QEdmd22aMi1AY6QSr3REud1ik_yu3PWwSMxci7c6jVzuE_9cphfuf6DJXBerBTkMeNGMW8GVAzG4Hd72FI6RDf6bGJT6I5eu2sR6iLpWKfFI6gMKL_uhBkN-ppBw6if5c5FeE/s1600/P1070038_crop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKa1kGn2QEdmd22aMi1AY6QSr3REud1ik_yu3PWwSMxci7c6jVzuE_9cphfuf6DJXBerBTkMeNGMW8GVAzG4Hd72FI6RDf6bGJT6I5eu2sR6iLpWKfFI6gMKL_uhBkN-ppBw6if5c5FeE/s400/P1070038_crop.jpg" width="400" /></a>Overall, I thought them quite lovely to photograph and fun for a change, but it's not something I think I will be craving. Jennifer O. was our host this week and you can get the recipe at her blog, <a href="http://theonealadventurebake52.blogspot.com/">HERE</a>.<br />
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com1tag:blogger.com,1999:blog-4609944661095706920.post-8086958709070422192012-10-10T14:22:00.001-07:002012-10-10T14:22:36.042-07:00BAKE 52: WEEK 41<h2>
PUMPKIN SHEET CAKE</h2>
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I'm so glad my fellow bakers are liking pumpkin right now too! I seriously think I could finish off the year with a pumpkin recipe each week--given the book had that many pumpkin recipes and I supplemented with chocolate on even days:) <br />
Needless to say, I loved the pumpkin sheet cake. The cake was light and moist and the cream cheese frosting was smooth and tangy. I thought 3 cups of frosting was a bit much so I cut the recipe in half and that was perfect. Also, I don't know about anyone else, but sheet cake to me means baking in a big ol' cookie sheet not a regular 13 by 9-inch baking pan, so that's what I did--and I ain't even Texan. We had lots of yummy cake all day long and you could have seconds without the guilt (thirds and fourths didn't feel bad either!). Betsy was our host this week and you can get the recipe at her blog, <a href="http://secretreader.blogspot.com/">HERE</a>.<br />
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SPICED PUMPKIN BREAD</h2>
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The only good thing about summer ending is the beginning of fall! Not the middle or end, just the the beginning, when the days are still warm and the mornings and evenings are comfortable in a sweater. When I can bring out the candle scents I've been craving since last fall. When the sun light is softer and the house is quieter and I feel like baking every scent I'm burning.</div>
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No other season brings out the baker in me like fall (although every season requires a good amount of baking!). So what better kick-off to this season than a yummy spiced pumpkin bread? And since I really felt like celebrating, I took the bread and my family on a picnic dinner in the mountains. We were at Sundance, surrounded by the beauty of fall leaves, but it was the pumpkin bread that all eyes were on for the few minutes of its delicious existence. We (even the fussies) absolutely loved this bread! This will be my go-to recipe now for pumpkin bread. </div>
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I loved how much actual pumpkin was in the loaf and that it was moist without being sticky, which sometimes happens with pumpkin bread. I omitted the nuts and cranberries since I'm not a huge fan of either, and threw in some mini chocolate chips instead. Chocolate really is a must in pumpkin bread for me, but I think this bread would have been delicious plain too. This bread just might become a staple this fall for my family. </div>
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Even if you have a recipe you love, give this one chance!</div>
<h3>
SPICED PUMPKIN BREAD (p. 50)</h3>
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Makes one 8-inch loaf</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeT7tpCuLrbZrYO01pB_GXLz4QMmU9q1h4eJ4620olk5u6bW5HA1alB8Jgqhs1cuPm8VsLiQnZVA6_kvf0mjmyk1rl3KKwkgeTWA5FG5Fcp-gwwn7b4SyDdrw3qyDQlUiwK3Y4-FWBz4/s1600/P1060958.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeT7tpCuLrbZrYO01pB_GXLz4QMmU9q1h4eJ4620olk5u6bW5HA1alB8Jgqhs1cuPm8VsLiQnZVA6_kvf0mjmyk1rl3KKwkgeTWA5FG5Fcp-gwwn7b4SyDdrw3qyDQlUiwK3Y4-FWBz4/s320/P1060958.JPG" width="320" /></a></h4>
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2 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1 taspoon ground cinnamon<br />1/2 teaspoon salt<br />1/2 teaspoon ground nutmeg<br />1/2 teaspoon ground ginger<br />1 (15-ounce) can pumpkin (unsweetened)<br />1 cup sugar<br />8 tablespoons (1 stick) unsalted butter, melted and cooled<br />2 large eggs<br />2 teaspoons vanilla extract<br />1 cup (4 ounces) pecans or walnuts, toasted and chopped coarse<br />1cup (5 ounces) dried cranberries (optional)</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RHkkcGmExw_OCB4TckO0BHYaYUhxUg4kYqGMvILP9qxm2sZZ6fgj9Axg_DoYD4rFilMCZYVs5FJ4rWFF6asNTUyWHuGYjNOKXCwZc-s9oY4DPiOEmiJhYkLLXa7g4cKLUC87XHHfou0/s1600/P1060959.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RHkkcGmExw_OCB4TckO0BHYaYUhxUg4kYqGMvILP9qxm2sZZ6fgj9Axg_DoYD4rFilMCZYVs5FJ4rWFF6asNTUyWHuGYjNOKXCwZc-s9oY4DPiOEmiJhYkLLXa7g4cKLUC87XHHfou0/s320/P1060959.JPG" width="320" /></a>1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3ShP-1rLLmSmgX05cJ2434vLDBZ7PAnzhgOzTskW5Tu6jEZfoub95UECpTf68lykFDc1ksxKNmih7G5PhO2zU4daJNDQX9l17yQOottDWtEuMPkGNcQZV_8NGPII4gsV_nBsde8dQhA/s1600/P1060957.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3ShP-1rLLmSmgX05cJ2434vLDBZ7PAnzhgOzTskW5Tu6jEZfoub95UECpTf68lykFDc1ksxKNmih7G5PhO2zU4daJNDQX9l17yQOottDWtEuMPkGNcQZV_8NGPII4gsV_nBsde8dQhA/s320/P1060957.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymQK3ojcMAO8skTG-NFfJuaLlpICw8Cf3bYI7h8lHyq1TSLizbtEUlwK4XS56ZXWSGdJ_LcgH54uWexZ-Mhl1VtBSzqzZxkWqpy75ZN4a0BsrxdPEyZzmcYJ3prmiOgUnnVBAjMTmTl4/s1600/P1060960.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymQK3ojcMAO8skTG-NFfJuaLlpICw8Cf3bYI7h8lHyq1TSLizbtEUlwK4XS56ZXWSGdJ_LcgH54uWexZ-Mhl1VtBSzqzZxkWqpy75ZN4a0BsrxdPEyZzmcYJ3prmiOgUnnVBAjMTmTl4/s320/P1060960.JPG" width="320" /></a>2. Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl. </div>
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In a medium bowl, whisk the pumpkin, sugar, melted butter, eggs, and vanilla together until smooth. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not overmix). Gently fold in the pecans and cranberries (if using). The batter will be very thick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarpq4QVI9muArUmeX7_LDFiM3CE8FrgADzsCYW1fFBCD28J05sNoswdkrsAn6eg61KGbeTGxViMuDQ_-gVfVDnDGzydNI_B1hYu-5PyyfF7qSXN5yQsavDRg12w25Y_w75FxtQ1vvWnY/s1600/P1060961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarpq4QVI9muArUmeX7_LDFiM3CE8FrgADzsCYW1fFBCD28J05sNoswdkrsAn6eg61KGbeTGxViMuDQ_-gVfVDnDGzydNI_B1hYu-5PyyfF7qSXN5yQsavDRg12w25Y_w75FxtQ1vvWnY/s320/P1060961.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8oKSWGKaoW2NBNryIISSIuBwwvjWjeC38T_yjBp5iTbHqMqr0ydxhWt8IGbAX9TLYxMlD_w14YiB08FbLiZj76007-gFP4ogGzfYUqNC8djHdIhHpYDK7IEqE3x4ZReePst9qOhmsKY/s1600/P1060962.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8oKSWGKaoW2NBNryIISSIuBwwvjWjeC38T_yjBp5iTbHqMqr0ydxhWt8IGbAX9TLYxMlD_w14YiB08FbLiZj76007-gFP4ogGzfYUqNC8djHdIhHpYDK7IEqE3x4ZReePst9qOhmsKY/s320/P1060962.JPG" width="320" /></a>3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 45 to 55 minutes, rotating the pan halfway through baking.</div>
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4. Let the loaf cool in the pan for 10 minutes, then turn our onto a wire rack and let cool for 1 hour before serving.</div>
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Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com3tag:blogger.com,1999:blog-4609944661095706920.post-51898831589133694312012-09-19T11:29:00.000-07:002012-09-19T11:29:13.202-07:00BAKE 52: WEEK 38<h2>
Make Ahead French Toast Casserole</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofCZBdZtMEePxtpToTrsHeFZZisjsy3kKB0D24nLetYio0PgwUwvMkfp6SDFGfvk800g5LHQxr7opiFWnNUSsghrq_BVTjm6T6Z86SyUJZqaXr4ESCE8376BdaA9Kyd_d77MftBz4Axk/s1600/P1060947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofCZBdZtMEePxtpToTrsHeFZZisjsy3kKB0D24nLetYio0PgwUwvMkfp6SDFGfvk800g5LHQxr7opiFWnNUSsghrq_BVTjm6T6Z86SyUJZqaXr4ESCE8376BdaA9Kyd_d77MftBz4Axk/s400/P1060947.JPG" width="400" /></a></div>
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I love a breakfast dish that I can make the night before and throw in the oven the next morning. So, I was excited to try the Make Ahead French Toast Casserole, hoping to add a new recipe to my breakfast casseroles.<br />
Unfortunately, this recipe did not make the cut. The name sounds yummy, the taste not so much. It was more of a quiche than anything, and even though I mostly like quiches, I don't when they try to pass off as french toast. <br />
I'm not really sure what I was expecting, something amazing I guess. Even the buttery brown sugar topping didn't do much for me. The whole thing was bland and yet, oddly enough, too heavy and rich (if that can even happen) and too many calories to even justify (and I am the queen of justifying calories). </div>
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It's always fun to try new things, though, and find what works for your family. Valerie was our host this week and you can get the recipe at her blog, <a href="http://sugarcoatedsaga.blogspot.com/2012/09/week-38-make-ahead-french-toast.html">HERE</a>.</div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com2tag:blogger.com,1999:blog-4609944661095706920.post-81931368352791711502012-09-12T23:09:00.001-07:002012-09-12T23:09:44.584-07:00BAKE 52: WEEK 37<h2>
DEEP DISH PIZZA</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelP4hKOheLscDwMXTOTBdit0n7U8mQJDnoUaharnrocj8qv8xNA0Dpi_ldvHEjCljXRYt9RbRIJiW3rguf-BiBCi96FHBB1qZeC40p98dJLPWnewaAmD4xYhA4asy3DJWG6hZIsIFpSE/s1600/P1060931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelP4hKOheLscDwMXTOTBdit0n7U8mQJDnoUaharnrocj8qv8xNA0Dpi_ldvHEjCljXRYt9RbRIJiW3rguf-BiBCi96FHBB1qZeC40p98dJLPWnewaAmD4xYhA4asy3DJWG6hZIsIFpSE/s640/P1060931.JPG" width="640" /></a></div>
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How can carbs be the enemy when they taste this good?! And how can homemade pizza taste this good? I never, EVER thought I would love a homemade pizza crust--ever! But I really did love this one; it was soft and crispy and tasted just like "real" pizza. I'm still searching for a great pizza sauce, though. I don't love the one used in this recipe, but I'm happy to keep making this pizza in search of the right sauce. It was really simple to make also. Amanda was our host this week and you can get the recipe at her blog <a href="http://www.girlplusfood.net/2012/09/bake-52-deep-dish-pizza-pepperoni-and.html">HERE</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipMuFfUM3Mo2zXHrezC1cH1vCt7g1GkrzvUgd8JcPQusHLg5eFOlBcK2jS99nDOs0sOPOer84b1My4hKEoGAeqQSFDXGgvUlWa9LXsrwdqaYiBIv-uSycFIC4cAYXRJnQEEH_us-EHVk/s1600/P1060939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipMuFfUM3Mo2zXHrezC1cH1vCt7g1GkrzvUgd8JcPQusHLg5eFOlBcK2jS99nDOs0sOPOer84b1My4hKEoGAeqQSFDXGgvUlWa9LXsrwdqaYiBIv-uSycFIC4cAYXRJnQEEH_us-EHVk/s320/P1060939.JPG" width="320" /></a></div>
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Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com0tag:blogger.com,1999:blog-4609944661095706920.post-10038257334191463232012-09-05T15:44:00.001-07:002012-09-05T15:44:56.257-07:00Bake 52: WEEK 36<h2>
TUNNEL OF FUDGE CAKE</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLyc82ba0kPq1jycWGr9qO53mu5QQ50Zs00VjjQCZ5gUQWg6nzdXI5Inikh1yh6t145hpMwAijEn5-JkLVjzKWNVnfgQnZUkAc-X0uJl821N7GURAGEj77Gs5hNahZcUHhU3S7FgK9XY/s1600/P1060907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLyc82ba0kPq1jycWGr9qO53mu5QQ50Zs00VjjQCZ5gUQWg6nzdXI5Inikh1yh6t145hpMwAijEn5-JkLVjzKWNVnfgQnZUkAc-X0uJl821N7GURAGEj77Gs5hNahZcUHhU3S7FgK9XY/s640/P1060907.JPG" width="640" /></a>Doesn't the name <i>Tunnel of Fudge </i>make you think of <i>Tunnel of Love</i>? And really, that's what this cake is; a tunnel of everything you love about chocolate. It has a rich, gooey core surrounded by moist chocolate-y cake and drizzled with a semi-sweet chocolate glaze. A love affair waiting to happen. </div>
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Except, I totally messed up the recipe by mixing ingredients the wrong way. I mixed the melted chocolate mixture right into the powdered sugar mixture. Immediately, I realized something was wrong. It was all dry and clumpy. I reread the directions and, sure enough, I had done it wrong! I should have taken a picture of the final batter; it was a lumpy mess. I guess that's what happens when you're having fun baking (and talking too much) with a friend! Somehow (I really, REALLY don't know how) it still turned out, maybe not as runny as some others, but still really gooey and delicious! It made me love this cake all the more. So if you want a super fabulous cake that looks fancy and tastes incredible and one you can't screw up, this is it! Janet was our host and you can get the recipe <a href="http://wannaberedheadbaker.blogspot.com/2012/09/bake-52-week-36-tunnel-of-fudge-cake.html">HERE</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UawxDekB4GfQbyvbphUmDKZj6FQQOYETDXBs-ag8h8_xuRqGSCBi1cuOhykYmeR2oBJNTCi2Yk_cA_DTu5AUyCCeSHkeGtyHLC3ahLR6VGfG4m1SStOznLHFtZEsztKSRVxSoS444RU/s1600/P1060911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UawxDekB4GfQbyvbphUmDKZj6FQQOYETDXBs-ag8h8_xuRqGSCBi1cuOhykYmeR2oBJNTCi2Yk_cA_DTu5AUyCCeSHkeGtyHLC3ahLR6VGfG4m1SStOznLHFtZEsztKSRVxSoS444RU/s320/P1060911.JPG" width="320" /></a><br />
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P.S. I'm not even going to admit how much of this cake I ate myself!</div>
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<!-- end InLinkz script -->Taleshahttp://www.blogger.com/profile/11797926556038398264noreply@blogger.com1tag:blogger.com,1999:blog-4609944661095706920.post-64622597040985197442012-08-29T23:19:00.000-07:002012-08-29T23:32:10.525-07:00BAKE 52: WEEK 35<h2>
CRUNCHY GRANOLA BARS</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpV5QNlu-FwdWMcxxrzwx2cXMTW4t3Ilk8I8wdN0c1lmov0AzJst2I2pw-rR2d9IVi1wjPovA-iIpKH5BcNM-0FPwDEXRI9OWD4h9xm3xo5zhUfk6H7_jsRh116TWlMOLYmWIoVlAM-M/s1600/P1060891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpV5QNlu-FwdWMcxxrzwx2cXMTW4t3Ilk8I8wdN0c1lmov0AzJst2I2pw-rR2d9IVi1wjPovA-iIpKH5BcNM-0FPwDEXRI9OWD4h9xm3xo5zhUfk6H7_jsRh116TWlMOLYmWIoVlAM-M/s640/P1060891.JPG" width="640" /></a></div>
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First, don't hate me because of the picture. I tried to be artistic, I even threw a pencil in a picture or two (trying to capture the back-to-school feeling these bars conveyed, I was feeling it, man!). It didn't work, I don't know why I'm balancing cookies on top of a glass. Maybe I'm still a little giddy about the kids being back in school and feeling like "good mom" today for having these crunchy granola bar on the table when they walked through the door. Or maybe it was the sugar rush from eating the rest of the bag of M&M's. Regardless, the pictures suck, but the bars didn't, much. Here's what I have to say about them:</div>
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They taste exactly like their name! I wasn't overly impressed with them, but they were easy and kinda healthy and I have lots of ideas for making them better. I think I'll number them.</div>
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1. Next time I will not cook for full recommended time, I felt like they were a little overdone. I thought I was making them better with the M&M's, but the chocolate actually burnt and gave the bars that slightly burnt chocolate taste. Blah.</div>
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2. Instead of cutting them into bars, I'd break them into chunks,</div>
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3. And add M&M's, raisins, something salty like peanuts or cashews, and maybe another dried fruit.</div>
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4. The end result: a slightly glorified trail mix.</div>
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5. Okay, this numbering thing is not working for me, I should keep my creativity to baking. Do you' feel like y-our "reaDing a sequel to <i>Flowers for Algernon</i>?!<i>.</i></div>
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Try this recipe, if for nothing else but to say you've made granola bars. Crunchy granola bars! Emily was our host this week and you can get the recipe at her blog <a href="http://jepsenfamily.blogspot.com/2012/08/bake-52-crunchy-granola-bars.html">HERE</a>.</div>
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GLAZED LEMON COOKIES</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-awmWnmHW6qWXggTOnlnMRjJEOBvOP4rB3HsdPXf_BeYq_Z2cKrBThNmx31hGT6X391ulhqYeXbPNn5ZjnZdbiqIwhhwrOdSEISzwLyMAn03J0DjakCe8ww2fZ4mt76zLV_VhNUPsN3k/s1600/P1060572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-awmWnmHW6qWXggTOnlnMRjJEOBvOP4rB3HsdPXf_BeYq_Z2cKrBThNmx31hGT6X391ulhqYeXbPNn5ZjnZdbiqIwhhwrOdSEISzwLyMAn03J0DjakCe8ww2fZ4mt76zLV_VhNUPsN3k/s640/P1060572.JPG" width="640" /></a></div>
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I love lemons, I love cookies. So why have I never made these before? Just another one of the reasons I love this baking group! And this one is simple and easy. You can get the recipe at Michelle's blog, <a href="http://michellefavrecipes.blogspot.com/2012/08/bake-52-week-34.html">HERE</a>.</div>
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