tag:blogger.com,1999:blog-411557791135069962024-02-22T23:43:50.941-08:00girlgonegritsUnknownnoreply@blogger.comBlogger182125tag:blogger.com,1999:blog-41155779113506996.post-89772764865907902472017-01-16T11:06:00.000-08:002017-01-16T11:06:58.219-08:00A Childhood Chocolate Favorite - An Editorial Photo Shoot and Foodstyling Project<div class="separator" style="clear: both; text-align: left;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghi4kIw73Ju3HprY0tS0rPM-z0eP1o5OUDNV4-tnzHCx_zv98FXtN75l7_5F76fBLJzzdgaufEp15BgJ0Oh1IkPbYQmIlCBg91k24CrrjAwftUzUye9spngTYxjjlBCn7p294TZy1WZzE/s1600/Cake-Landscape_Collage.jpg" width="620" /></div>
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When it comes to your own personal history with food, how far back can you remember? Most chefs and passionate home cooks that I know can easily recollect the first dishes they made or the person that taught or inspired them to cook.<br />
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I started cooking and baking as soon as I could stand on a chair and reach the stove. One of my very first cakes was an easy recipe that was on the back of a <a href="https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html">Hershey's Cocoa</a> can. There's a reason why this recipe is 40-plus years old and garners so many five-star ratings on their website's comments section. Using this as inspiration, I recently collaborated with photographer <a href="http://www.rachellebendixen.com/index.html">Rachelle Bendixen</a> on an editorial photo project that tells a story about making this simple and delicious rustic cake. As a commercial food stylist, I don't always get the opportunity to share my work here on my blog – it usually goes straight to my business site's <a href="http://www.girlgonegritsfoodstyling.com/#portfolio" target="_blank">portfolio</a> section. With this project, however, the personal connection that I have with this cake lends itself perfectly to my blog as well. I'm excited to share the results of our work here...</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnU67rhFTGnIk0W0ssSauef6KHu5PhbqSNva2RrSkyiCJ0WXmuWJSMEeq6j-CJ0jmkTPfaVxTVDT4eN-uMGV-otC52idjXlkLqduVFLFgKgl18iVZY6IYv3rutuc_fuf6Rqrhj-Uj1v0/s1600/Eggs_Text.jpg" width="620" />
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I wanted to style this shoot with the simplest props to help tell a
story about the history of this cake from my perspective. She gave me full creative reign and captured beautiful images (as well as a soon-to-be-released podcast that she has been laboring over).
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqRLE4bNJiXnCkBBVGm43rKzToKjCNY8ZfwyM8CqrFIlA9JeRKB-BFAbVLx2gHNtySqQJfj-jj08ucII1hQ1ghrehM8a3mfpV23jqXl1Uj3TkmCdqx9-IqCOO4C9k180e77U3MBrBeY8/s1600/Dry+Ingredients_Text.jpg" width="620" />
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My prop choices were rustic old baking tools with a lovely patina and dark, distressed wood. Some of the utensils have actually been in the family for several generations. For the backdrop, Rachelle chose a beautiful piece of steel that she buffed to bring out the swirls of patina. Her lighting was perfect and the mood was dark and rustic.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWX58avaDC2yrkPbKGQd2Q3Iy93FpswpI-XY5n8kOfdPxFrWgMka1sQDSxpe60n4gGQ8TGevkCS5JxZysMQxKvadtZE9g3jpC93Mt6X1I78-cQzL_auKpKvu6a402Jlhr7vmeULAs2Ec/s1600/WetIngredients_Text.jpg" width="620" /></div>
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I brought my son in to be our hand model for this shoot and to me, it just adds to the story telling by adding another generation.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUR7gMVTq5xv1sJLdYN7x26QvZytcoVqcqgf2FOiaESX24iRvNb_qUNNLSEPemSiAsXPX2tdPFAgxWkG5xUS2xGMJ4ewweNiR05WDHFQekKLoWP_-o4e_as1yFBRMdiBZjFoI50Wyw6PU/s1600/Pour_Ganache.jpg" width="620" /></div>
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Keeping with the simplistic theme, I went with an easy ganache for both the filling (chilled and whipped) and the topping (warm).
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If you are looking for an absolutely easy and decadent cake, I highly recommend this recipe. Give it a try and let me know how you like it. Do you have a favorite recipe, cake of otherwise, that has stayed in your repertoire since your childhood?<br />
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A huge thank you to Rachelle for her open heart on this project. I am so
grateful that she was able to capture my vision and the rustic charm and love I have for this cake, not to mention her countless hours in creating and editing the podcast. I would also be remiss if I did not thank my son and occasional assistant for generously stepping in as our model - I adore you and I love that you have the same passion for food as your Mama - may you continue to pursue food with passion and creativity. And also to my husband and partner in life for all of the graphic design and text editing. </div>
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-41155779113506996.post-7883361091006338982016-02-20T16:53:00.001-08:002016-02-20T16:53:50.073-08:00Upside Down Chocolate Blood Orange Cake<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86lUMXQ51xItw-ShIAafoXLglWZMmj_UFJoAa68_5SInEp0d_nBYQoMmhBrGwu4GzoC326VjiKcQhpQ8PEybDvVPoGIfU2C79gWW4ri35d-YrxUfZxj_G6ifjwcBG7iP6NTchuhIGfG4/s640/IMG_4871.jpg" width="600" /><br />
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Have you ever had "one of those days" that turns into "one of those seasons"?<br />
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If you're a follower of my blog, you might be wondering if I have "checked-out" because I have not posted much lately. The truth is, I've taken some time off from blogging to concentrate on my business and get a little more focused on my <a href="http://www.girlgonegritsfoodstyling.com/">website</a>. As grateful as I am for my business, I also long for those days when I could just throw myself in the kitchen and bake for no other reason than the cathartic essence of non-work-related baking. I absolutely love what I do for a living and after 30-plus years, being able to have that "dream job" is something I pinch myself over every morning when I wake. I'm not sure what happened, but last week I found myself in need of some serious "zen baking" and as luck or God would have it, a day came up with no appointments, family business, lacrosse games, or anything else to take up my time. So in the kitchen I went.<br />
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I love winter citrus, mostly because of my beautiful <a href="http://girlgonegrits.blogspot.com/2010/01/lemon-twist.html">Meyer lemon tree</a> that continues to be prolific year after year. This year, my blood orange tree came back with a few oranges (we thought it was a goner after freezing a couple of years in a row) and so I wanted to pay homage to the gorgeous red and orange, sunset-colored flesh of this delicious citrus. It's a natural to pair orange with chocolate, so I set out to research chocolate and orange desserts.<br />
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<a href="http://www.notquitenigella.com/2013/08/26/upside-down-blood-orange-cake/">Not quite Nigella</a> makes a really good blood orange cake that I've made before, so I adapted her recipe but opted for a dark chocolate cake base. What I love about upside down cakes are that one recipe can make two cakes, since they are not layered, or three smaller cakes (like I did here), so you can give them as gifts.<br />
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It makes sense that after being on hiatus for a few months and having a schedule that seems so upside-down that I would come back with this cake, I'm jus' sayin'! <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf12Fhh3mkUeqBPsJNx6uXwqaEqrGIgjm1i66UUBh6sBINj5sF5xRoZHuan-7Zo2-qH1f_ZCcby8pj1OkGmo234XGilvsYrsVSKIcFPH2ZngUoA9rcxGjo31y6U7VWqElcBt5NhQiTxzY/s640/IMG_4884.jpg" width="600" /><br />
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<span style="font-size: large;"><b>Upside Down Chocolate Blood Orange Cake</b></span><br />
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<b> Ingredients:</b><br />
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<b>Topping:</b><br />
3 Blood Oranges (sliced thin, ideally on a mandoline)<br />
1 Cup of Water<br />
1/2 Cup of Sugar<br />
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWMKWm908es8TeLkJM1mRWYdcRV6BiXBt41UeDUuc0hIrRUogBg5sMn3dWbzX-47T2K1fiQ5EpJSstkIAXOtQ-Twfbrfhz5NA_inTEgQSA6HSWnc8sgbbzKDMKGXgJX7kgKIao4EmUpg/s400/IMG_3224.JPG" width="400" /><br />
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<b>Cake:</b><br />
One recipe of your favorite Chocolate Cake (you can use a box or your favorite from scratch). <br />
My go-to, never fail recipe since forever is this <a href="https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html">Hershey's </a>recipe.<br />
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It's important to line your pans with parchment paper, as the oranges can become quite sticky.<br />
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Make your cake batter and set it aside.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaM0YA6f4JIJNwyBzJvCzoZ_w71jy0njztYOlxT55xdcxzhlQCU7ykgYFphDXh-vehXyyT8gariuTzqKJbsJGEjhuAI6QVTklbTKQ8Fs2Syf0dpUW8aLDeWZlSlxVLQDpgiaxZ47Eyvh8/s640/IMG_4826.jpg" width="600" /><br />
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Decide on how many cake pans you will need. I went with two 5 1/2 in. and one 7 1/2 in. One batch of cake batter will yield up to two 9 in. pans.<br />
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<b>Pre-heat oven to 350˚</b><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcm4qW-YDjKlAxSroXmyCxIOsSn-iJssCObG-I3oW0yn-JRtlLs6RQihH2jKILuH7acsw570hu4KcGUqO0Y5tRgiNrhZhWBU7hRrAUHAchmhYOwMGVNUDsxVknjyoRlOfRbMNCeszaclE/s640/IMG_4827.jpg" width="600" /><br />
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In a heavy, large skillet, stir the water and sugar until the sugar is dissolved and bubbles are forming around the outer rim of the skillet. Carefully place your orange slices in the skillet so that they are all easily covered with the syrup. You may have some overlapping - I used a chopstick to maneuver the slices without breaking them.<br />
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8nG1923Yd_1A24sbconrXuBZKSc5FgyBY459idaV8NETP2YBjMmVcKSy927U4dAhM5l1e_n0GotnmlqXn6PKO9Z7H_cN3v01oDsUTDByWyvupCawAO6__40-ATdptixvAQQG8O_TaBg/s400/IMG_3227.JPG" width="300" /><br />
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Lower the heat and continue to boil until the rinds on the oranges are translucent. Carefully remove (I used the chopstick) the slices and lay on a parchment lined cookie sheet.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3_WYfN6jZoWLfRd-Ck2S8VrSFYPXA-SF6dvqBG8Ur5Iq-elJRuJKMhLiwmtzrK5I4NG3fvkvSNqmy5m_hHSO7OmBFaCupEKsMd3a-uPf6pnkIPW2lN5h-U1K7IXJB6Gd40POU_RDlMk/s640/IMG_4840.jpg" width="600" /><br />
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Bring syrup back up to boil and reduce until they are a corn syrup consistency.<br />
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelAkSZw0snHSZs0aZM-1Njz1sDL6_TLt55mG6G1cy_eKPZbyN0krZE6m3ZWNinZb-chSgkwQkkqwTywcAtqW1IL0hl3IKh0zZ0YTvSVZv8piOxny_mq2BfHYL9fIhQ30WH7UOixdbKDk/s400/IMG_3231.JPG" width="300" /><br />
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Using a pastry brush distribute the thick syrup amongst your pans.<br />
Carefully arrange orange slices overlapping each other to cover the baking pans.<br />
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9aTSZ4DxP4rjwUu-3LWej1FsstmzaZhrI6kizkdc1b2QmxW0a4dsByDGUQX2buC_vJH1eKvcpt_i_G3gqYJM_2iMVfNOEkWJnvO63QjWkmHov0JRcy-pHVNCD0fTo1jeR9g2iqtaia0/s400/IMG_3232.JPG" width="300" /><br />
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Distribute your chocolate cake batter among your pans. Bake as followed per cake recipes or back of box mix.<br />
I baked my pans for 25 min until a tooth pick came out clean in the middle.<br />
As soon as you pull the cakes out, let rest for 5 min, then invert onto a plate. Carefully peel away the parchment paper to reveal the glazed oranges. Cool completely.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNPZh10HpEvg0l6yeBSEZpuUHf5mE0-mffiGPoJWxOaYLlh_IkzenI1mcSnHFC4RGAG58hW-nFQHzlX2A-d0MLKmSGdDIbhhihWH9G6dqYHgai_u3NSS2gKUc8eiR6auyunBC_lTZKjw/s640/IMG_4914.jpg" width="600" /><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaZ7k5iBoDyWg4leSscbkLZeeMNjh8igIKd7zQXkyxnUN728SmHc63GCk3Kc89WJSIGWHSJ8uGhbe5N7wJqgbcUfHymSv7oIdYNFng5lVTZqvFm2nqtyQ9pBPrVPZYDe1cv94LvEDgyQ/s640/IMG_4892.jpg" width="600" /><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-48352486764960866472015-11-16T06:55:00.000-08:002015-11-16T06:55:58.955-08:00Pumpkin Pie Balls<br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0otk9m4F5BLxdUGrzLtbSmty8AOdDgdkMOoXHNVi-tRICD42XUM9JWFWhkZPefZDJNUar5A6diGf3_RCbS7BPAheGZxF62FQi3gmyYuckeoEyAbJxHkEzo5EE0nOFOweAylMRlp0L9Qs/s640/IMG_3033.jpg" width="428" /></div>
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I'm not sure if it's because I have a job that can at times waste food or if it's the miser in me, but either way, when I'm faced with the option to throw out or re-purpose, I'm always going to go for the latter. I recently made a birthday cake for a friend that required a couple of cake donuts. I'm not sure if I was tired or desperate, but I settled on the only thing I could find in the store at that moment - a "value pack" sized container of old-fashioned glazed cake donuts. After making the cake, I ended up with ten leftover donuts. My family loves a donut once in a while, but getting rid of ten was a little harder than you would think. When it came time to decide if I wanted to throw them out or re-purpose, it wasn't hard to decide.<br />
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I had a half a can of pumpkin in the fridge and since this is the pumpkin pie season, I decided to create a little <strike>cake ball</strike> pie ball out of my extra donuts. I was surprised that when the dough was all mixed together, the consistency came out just like pumpkin pie filling. These pie balls are pretty sweet with the candy shell, but the shell holds the filling together. I think another option would be to roll the chilled balls in graham cracker crumbs and freeze if you wanted to do a frozen pie ball. Give it a try and tell me what you think.
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<span style="font-size: large;">Pumpkin Pie Holes</span><br />
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What you will need:<br />
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1 Dozen Old-Fashioned Glazed Donuts<br />
1/2 Can Pumpkin Puree<br />
2 Tsp. Pumpkin Pie Spice<br />
4 Tbs. Melted Butter<br />
1/3 C. Cream Cheese (softened)<br />
1 Pkg. of White Coating <a href="http://pkuperspectives.com/images/products/kmaa1008a.jpg">Almond Bark</a><br />
1/2 Cup of <a href="http://www.wilton.com/candy/limited-edition-pumpkin-spice-candy-melts.cfm">Pumpkin Spice flavored Candy melts</a><br />
Additional Pumpkin Spice for garnish <br />
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In a food Processor, pulverize all of the donuts (may take several batches) until they are a fine crumb texture (like sand). Place in a large bowl. Add the rest of the ingredients and work into a soft dough. It should be a cookie dough texture that will hold a ball shape. With your cookie scoop, make balls of dough (I used a 1-inch scoop but if I did them again I would use a smaller scoop) and place them on a parchment-lined cookie sheet. Chill in a fridge for 3 hours or over night.<br />
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Melt the almond bark. Slowly dip each ball and shake off extra bark. Place each dipped ball on another parchment-lined cookie sheet. When all the balls have been dipped, melt the pumpkin spice flavored melts and drizzle over the white almond bark. Sprinkle with pumpkin pie spice. Keep in fridge until ready to eat or give away. Should last for 3 weeks in an air-tight container in the fridge. <br />
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8jXa1-_aoOEr2-z4pYr19j4cIHrIlJ0UrC5bCRFsc-kpz2d7H3joxkDBGRrScPdXAmMOB_DpOVo1LVqxe7Fgb2geYl98e-ML-9wycZ4U8f-tjqloTnqE-WdFwzZCwxgMIE_6OR0kujs/s640/DSC00583.jpg" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of Rachelle Bendixon</td></tr>
</tbody></table>
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<br />
Have you ever been to a Baby Sprinkle? They seem to be quite trendy now. It's a smaller scaled spin on a traditional baby shower, where a small group of friends and family can "sprinkle" the new mom with necessities.<br />
<br />
I recently had the pleasure of co-hosting a sweet baby sprinkle for my friend and work partner <a href="http://www.skorpilphotography.com/food-product-photography/food-photography">Melissa Skorpil</a>. She is due with her first sweet bundle of joy in November.
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The idea behind this sprinkle was to allow the guests to eat, drink and craft in a relaxed environment. No crazy games like tasting baby food, keeping track of clothes pins, etc. Rachele B (our friend and photography assistant) was in charge of the crafts and gifts. She made little stations all over the living room where the guests could either paint, stitch or applique on onesies, create cute finger-tip art on mini canvasses, or decoupage letters onto a wall-hanging for the nursery.
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I must say that this was by far the most relaxed baby sprinkle I have ever co-hosted or attended. Having four hostesses broke all of the jobs up, from invites to food to crafts. I highly recommend this when taking on any party. Jennifer B and Jennifer K (Melissa's long-time friends) were in charge of invites and all the "woodland animal" decorations that were sprinkled throughout the room. They also made probably (in my book) the cutest baby diaper bassinet ever (another spin on a diaper cake).
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Of course, I volunteered to make the food. Yes, I was a bit nervous at first to create a menu for her, however, when I sat back and really thought about it, it made perfect sense that I was in charge of this <strike>task</strike> <strike>blessing</strike> honor. It's been two years now that I have been honored to work as Melissa's food stylist on photo shoots, and of course I know what she likes and how important attention to detail is with her. I also know that she is really good at letting me have creative freedom, so with that I created a
simple yet nourishing menu for the day. As for the menu, I stayed with vegetarian and since Melissa likes sweets I spun it again from one traditional cake to several sweets to choose from. When it came to the favors, I wanted to do a spin on that as well. I found these huge pears and decided to put a seasonal spin on the caramel apple and make it into an edible favor. Wrapped up with little "zen" sayings was the perfect way to end on a sweet note of love for Baby Jack and his Mama to be.
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*All photos taken by Rachele Bendixon unless otherwise stated.
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2UBX21uxOYQJ6_TD2i7JIGOglgqzaxUJU6SYXgLpSuy4VZaJrWJeB8MxWEtXjsk_T9GR-jYOsT_BUea5JNFpzc8zPjMQUCQBcSQAnaiy5T6xGxGSegoYb88WgS7Mvr4Bd0ctk0Obcr0/s640/DSC00574.jpg" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Buffet Table</td></tr>
</tbody></table>
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<span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpZuUTSs0W2XZhqRy8e6q_w3GDQowzPt7l5gSdRRGBGmcNaNcNz6-cKhSd5AzjO0cnl6VnmRNCMBZjTNLv96zU2Y_NMsqdYpKxEMwdxlCWL4HjO78FT7HxNk-XuwYGoX68QGuHlqmvKk/s640/DSC00578.jpg" width="600" /></span></div>
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<span style="font-size: large;"><b>Autumn Quinoa Salad with Orange Vinaigrette</b></span><br />
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3 C. Cooked cooled Quinoa <br />
2 C. Diced Roasted Butternut Squash<br />
1 Red Bell Pepper Diced<br />
1 C. Thinly Sliced Sweet Peas<br />
1/2 C. Thinly Sliced Red Onion<br />
1 C. Goat Cheese Crumbles (Optional)<br />
1 C. Pomegranate Seeds<br />
4 C. Mixed Field Greens<br />
Orange Slices for Garnish <br />
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<b>Orange Vinaigrette </b><br />
<br />
1/2 C. Fresh Orange Juice<br />
2 Tbsp Dijon Mustard<br />
Salt & Pepper<br />
1 Tbs. Honey<br />
1/2 C. Olive Oil<br />
Place all of the above in a mason jar, attach lid and shake vigorously until thick.<br />
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In a bowl, combine the quinoa, squash, bell pepper, peas and onion. Toss with 1/2 Cup of vinaigrette.<br />
In a large salad bowl, lay mixed greens followed by the quinoa mixture. Sprinkle cheese and pom seeds over top. Serve remaining vinaigrette on the side. Garnish with orange slice.
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<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzQn7ltaNNXSTqGC7zgKjcCDeLIgh3q6IA_ekPaAUMo0hW67ZhBfPWaEwcwLQdHVN8zUzboOtmSUQduaPfS-qrUu0gXfr2htO7I76FvFbOxSyLnEaQi4ft2oyDlSjjdEAaGIX7Mvw50U/s640/DSC00575.jpg" width="600" /></div>
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<span style="font-size: large;"><b>Brussels & Apples Salad</b></span><br />
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<br />
In a bowl, combine the following<br />
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3 C. Thin Shaved Brussels Sprouts<br />
2 Apples (thinly sliced)<br />
1/2 C Blue Cheese Crumbles<br />
1/2 C. Toasted Pecans<br />
<br />
1/2 C. Balsamic Dressing<br />
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Line a bowl with mixed field greens. Top the greens with the brussels salad. Garnish with Larger thin slices of apples. Serve the rest of the dressing on the side.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNfekqHnclXSdah5OyjiG3PxUCnmaq0v76SynqwLbzi6tV2CGUZejMlr7sE84DX6fHGcTOA2uKCAdUgeNjoi5ja8Z9bZfHBhK7MEqp0UxfM79TG6q2m1F9L15c4GY3XkKgXy4G8EIlHk/s640/IMG_3014.JPG" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Dipped Pears with Melted Chocolate and Sea Salt. Photo By Kristina Wolter</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYocLzSjhABZ9dWiW4CmpsKqTyqTj56d8BnUtYIoPbpkNuBQPYtkbZziQMC0Q7Za9UdPQTu8NCV4JdpdpuEJxdX8rBfFAq1QtL5h45U-Vo1tTIcRcsVxGcs4wDyx02Uq5rq1YzZqNxwLE/s640/IMG_3024.JPG" width="427" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by: Kristina Wolter</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EKJhCTJ1nnyh0OkYKruqOo8CVq5Tu0vo_pYciblgz4gF9peGfc2tTYcN_FF231RrqanBo2nAFnTdNmGMp7gKwA3toPa6eNNPkvYuetoVl4FTwUXFJf-oUDCeNFqeTeApqdeGPpAJgkM/s640/IMG_3029.jpg" width="430" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Favor</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio34JfQhv591zdER2tVHNQpvWpQFzhgEG-OtgGm6znfmtrLidpmgaUoMC6TlfjbeKDvnByAEVfFL1Pojg_WdYJXrjHPs3XBNJb-Q2ZxbN9E7jJdxAFoFxwfSdy787UyTbKbLk6Yqv4ZB0/s640/DSC00579.jpg" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Stuffed Rolls and Pesto Palmiers</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4IAuOpNA0EDdpDv1lQy6rgE6uEky_j3N21cKCUJMCXECcSl1JwgZJ9opeM1sa9Mc5b-X8Zg-Ccv-nE2u2LeuwNJuBOvSWNs359G6RoMkWfr70pkcU9uxh5nSIxRBiBAcmS5tDyLPtN0/s640/DSC00580.jpg" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using craft paper and fresh foliage from my yard, I was able to create an inexpensive "woodland animal" themed table.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBK91YK8M2QZjdzB3ocCbl0rBC03u557Yg9sVP2EZCTtHMTgDFD9YE673xWhu_4pCrlNB2o-isAE4lZsywACYe3SHLAN7P-Lr73glTF52EgtCb0vkCYr6nK-49ov09hYzMYWHLarv8R4/s1600/12105857_10154318467099237_3880195195156553620_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBK91YK8M2QZjdzB3ocCbl0rBC03u557Yg9sVP2EZCTtHMTgDFD9YE673xWhu_4pCrlNB2o-isAE4lZsywACYe3SHLAN7P-Lr73glTF52EgtCb0vkCYr6nK-49ov09hYzMYWHLarv8R4/s640/12105857_10154318467099237_3880195195156553620_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image courtesy of Melissa Skorpil</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnb0Beg-l-g6OhEyY411QFAvMO0Nqih8-XlPwKcVy61xQ5D3DJBWtBHczV4nvYjIbQ1RZfx9VMBrDahrTEMo9WeHUi2xH85BZ-f5u35U-ElOZD7-VzWXWtk4svAnvD7d6l3JLAd_ButA/s640/12119026_10154318467109237_7170112681589562837_n.jpg" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That adorable Diaper Bassinet </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdS_FvjUtGksIcsLERdb0NTC1iwRbrkVMnYvuUI8fd9CSNgzjTsSiuLaBKCLPWgxWyIjakekA425mqkgbdWHVv34qDMCGHemHq3QwF_2K5gmFNyDj_HQHFZrLU5OIDH4LfcVLRN7ZViwY/s640/12122415_10154318467064237_5303459355897807407_n.jpg" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our painted/appliqued onesies. Image By Melissa Skorpil</td></tr>
</tbody></table>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQmAODsfrEE-ZMl69mEmVFVVPKvOCQCQdLlwTrX5-gwGrjH06qtvb29xtfeZIVH1u_vjr2aAnwNx-I8JH60lObLEGkrk0uSKC0FI9WvCGgx1zSY7mwBDwiyS6WlEvp2IzTtruvl1hCf1Q/s640/DSC00584.jpg" width="600" /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-41155779113506996.post-16657500374607357352015-09-03T08:14:00.003-07:002015-10-15T13:49:22.556-07:00School's in session.....<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYCSYCn4THuy64a0hC6_qu20LfJKVcxoc0MXkAxK6UHNjSoFv9khnkayTv-2tDr6cocZDlDPuWfZevAycmjFFI0NC59jDj9GfiqrYLiBp3JieI6g6yCxrLiRPtv_CpxVeR_wtwlO9ePI/s640/IMG_2118.JPG" width="428" /></div>
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This past week, my youngest started her senior year of high school - What?????? When did she grow up? My husband says that our daughter and I are exactly alike - she's got a healthy dose of my stubborn side. I say she is more like him as she is witty, sarcastic, sporty, and academically smart like him. She and I don't have much in common when it comes to school. My favorite classes were Foods 101, Home Economics and working in the cafeteria. Her favorites are Creative Writing, Lacrosse, and Orchestra. She even mentioned she enjoyed Physics once or twice - a class you could not pay me to understand or enjoy! But the two of us do have one thing in common - we like to eat. She's not much on the school cafeteria food, never thought it was worth the cost or the time waiting in line. I, on the other hand. loved our cafeteria food. Everything was scratch-made each morning. Nothing was brought in. I lived on pretty much the same thing for lunch every day. A hot ham and cheese pocket (remember, scratch-made), a chocolate milkshake and a peanut butter chew bar for dessert. <i>Before you leave a comment about how unhealthy those choices are, remember, I was also a teenager.</i><br />
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I still remember the year I got to work in the cafeteria for extra school credits. My job was to cut and bag those freshly baked peanut butter treats while they were still warm to ensure they stayed chewy. The only thing I could kick myself over is that I never got the recipe for them.<br />
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Thanks to the internet and Facebook reunion sites, I found out that I was not the only one in my school who loved those bars. One of the former students had gotten the recipe and posted it. Right off I noticed that some of the measurements were off (1/4 cup of Vanilla? I went with 1/4 Tsp.) so I made a couple of adjustments without ruining the integrity of the recipe. After one bite, I was instantly transformed back to the halls of high school.<br />
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I'm not sure what memories will stand out the most for my daughter this year, but I'm fairly certain food, whether it be on campus or at home, will always give her good memories. I'm jus' sayin'!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdx0z1GVLCMOjoEg04PRG6Cxu4MRd69Q4AcLtMzSJ8bnsMod-YBFIpIfRsLHPfeRQYAIqBVXAUcWkl1YVTSa-_QIRUGgAN5qKVW0qzb15id_Ia8II215HcVDoqDKY_1T8EbkoWw9s_38/s640/IMG_2114.JPG" width="600" /></div>
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Peanut Butter Chews adapted from the original cafeteria recipe of John Muir Junior High School by a fellow alumni student Juaquina Thorpe Twidwell<br />
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<span class="fwn fcg"><span class="fcg"><span class="fwb"><br /></span> </span></span></h5>
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<u>PEANUT BUTTER CHEWS</u>
<br />
1/2 c.<span style="mso-tab-count: 1;"> </span>white sugar<br />
<div class="MsoNormal">
1/2 c.<span style="mso-tab-count: 1;"> </span>brown sugar</div>
<div class="MsoNormal">
1/4 t.<span style="mso-tab-count: 1;"> </span>salt</div>
<div class="MsoNormal">
1/2 t.<span style="mso-tab-count: 1;"> </span>baking powder</div>
<div class="MsoNormal">
3/4 c.<span style="mso-tab-count: 1;"> </span>rolled oats</div>
<div class="MsoNormal">
1/2 c.<span style="mso-tab-count: 1;"> </span>flour (sifted)</div>
<div class="MsoNormal">
3 T. <span style="mso-tab-count: 1;"> </span>butter</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>egg</div>
<div class="MsoNormal">
1/4 c.<span style="mso-tab-count: 1;"> </span>peanut butter</div>
<div class="MsoNormal">
1/4 tsp.<span style="mso-tab-count: 1;"> </span>vanilla</div>
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<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span>Mix dry ingredients together.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span>Cream in butter and eggs.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span>Add peanut butter, flour and vanilla.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span>Mix just enough to blend all ingredients (do not
over-mix).</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span>Put mixture in a parchment lined square 8x8 cake pan.<span style="mso-spacerun: yes;"> </span>Press down with fingers to make level.<span style="mso-spacerun: yes;"> </span>Make sure mixture is well into corners.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span>Bake 375° for about 13 minutes or until golden in
color.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span>Chews will be quite soft when removed from oven but
will firm up as they cool.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span>Sprinkle with powdered sugar.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span>Cut while still warm into squares.<br />
<br /></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1G8S8nZE08ChLU8QFyyNEZeh14O43PU7uspPpRAy1W8AVp9qBsRU25mMi68ee07_drk5_FNd5aX-1_tyMPv1qZZATXB-eZrOwUv1INlgXBbl5xYxWGHSF1VnGecrakg6avMjDliHMvI/s640/IMG_2110.JPG" width="600" /></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-39993856466203698582015-07-25T07:42:00.000-07:002015-07-25T07:42:32.673-07:00Butter Mint Ice Cream<br />
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When I was a kid, I thought that if a restaurant had a dish of butter mints near the door on the way out, then it was a sign of fine dining. After dinner mints still come in a wide variety of styles and flavors. <a href="http://www.ohnuts.com/buy.cfm/bulk-candy/unwrapped-candy/assorted-after-dinner-mints">Party mints</a> (those cute little pastel colored mints), <a href="http://www.webstaurantstore.com/jelly-filled-buttermints-3-lb-bag/113JELLYMINT.html">fancy jelly mints,</a> and the rare but equally delicious black <a href="http://www.blaircandy.com/anisemints.html">anise mints</a>. However, my favorite of all time has to be <a href="https://nuts.com/chocolatessweets/mints/buttermints.html">butter mints</a>. I'm not sure if it was because of the name and that they looked like little pats of butter to me or that they had a tinge of salty butter flavor mixed with that melt-in-the-mouth mint flavor. Either way, they have always been a favorite of mine.
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Once in a while, when I was quite young, I would go with my Mom to visit elderly relatives. You could always bet they would have a shiny cut glass candy dish sitting on a coffee table filled with something interesting. I would eye it with anticipation in hopes that they would notice and offer me whatever was in that dish. There were times when the mint was old and perhaps stale (based on how hard they were) but I would savor it in my mouth and let it melt slowly - which sometimes took the duration of the visit and kept me well behaved!
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Now that I am all grown up, I still crave many of those flavors from my childhood. Butter mint being no exception to that rule. Here, I mixed cool, creamy ice cream with a light butter mint flavor followed with crushed party mints swirled around. A perfect way to take your "everyday" meal and turn it into a fine dining experience... I'm jus' sayin'! <br />
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<span style="font-size: large;">Butter Mint Ice Cream</span><br />
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1 1/2 Cups of milk<br />
1 1/8 Cup of sugar<br />
3 Cups of heavy cream<br />
1 1/2 TBSP of <a href="http://www.amazon.com/McCormick-Imitation-Butter-Flavor-1-Ounce/dp/B000B6FLOI/ref=sr_1_1?ie=UTF8&qid=1436652735&sr=8-1&keywords=mccormick+butter+extract">Butter</a> extract<br />
1 Tbsp Of Mint Extract<br />
~ Crush in at the end of ice cream process 3/4 Cup of Crushed Party Mints or Butter Mints<br />
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Combine all until sugar is dissolved. Then follow manufacturer's directions for the ice cream maker.<br />
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<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-41155779113506996.post-23391418870922477372015-06-06T11:43:00.000-07:002015-06-06T11:43:27.829-07:00Spicy Mangodoodles <br />
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Part of my job is consistently keeping up with food trends. Of course, doing that covers a gamut of areas, one of which is "Packaged Foods". Because some of my work is styling for packages, I'm always browsing the shelves of the stores I visit to see the big brand names, as well as the small local products, are doing.<br /><br />
Though I'm usually a "bake from scratch" kind of gal, I like to pick up new flavors of mixes to try and see if I can tweak them a bit. I found this cookie mix the other day while scanning the shelves and was intrigued by the flavor - <a href="http://www.pillsburybaking.com/products/new-tropical-mango-1602">"Mango"</a>. Always a fan of the fresh mango, I thought I would give the mix a try. One of our favorite ways to eat fresh mango and pineapple here at home is to sprinkle the spicy taste of <a href="http://www.amazon.com/Trechas-Chile-Powder/dp/B00B06ZS9G/ref=sr_1_1?ie=UTF8&qid=1433436691&sr=8-1&keywords=trechas+chile+powder">Trechas</a> all over it. I also love "Snickerdoodles" so that pretty much sums up how I came up with this easy recipe. Give it a try, or if you find the mix and try something different, let me know in the comments below. I'm thinking of putting a scoop of mango sorbet in the middle of two of these cookies for a yummy summer ice cream sandwich. Sounds good, right?<br /><br />
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<span style="font-size: large;"><b>Spicy Mangodoodles</b></span><br />
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1 Box of <a href="http://www.pillsburybaking.com/products/new-tropical-mango-1602">Pillsbury Mango Cookie Mix</a><br />
1/2 Cup softened butter<br />
1 Egg<br />
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<a href="http://www.amazon.com/Trechas-Chile-Powder/dp/B00B06ZS9G/ref=sr_1_1?ie=UTF8&qid=1433436691&sr=8-1&keywords=trechas+chile+powder">Trechas Spicy Powder</a> (Usually found in the produce section or Latin aisle of grocer) <br />
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Make Cookies per instructions on back by mixing the soft butter, egg and cookie mix until a soft dough forms. Roll in balls and then dip tops in Trechas powder. Bake at 350 for 7-8 minutes. The powder can burn quickly so keep an eye on your cookies depending on what size you make. I used 1 and 1/2 tsp of dough per cookie.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-79899165031013267182015-03-31T04:56:00.000-07:002015-03-31T04:56:53.898-07:00Salted Caramel Bacon Bars<br />
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There are some foods that just naturally go together, like PB&J, chips & salsa, and beer & pretzels, to name a few. There are also <a href="http://www.candywarehouse.com/occasions/halloween-candy/halloween-candy-novelty-and-gifts/products/chocolate-covered-insects-packs-24-piece-box/">some</a> that, well... let's just say they've been tried and experimented with and in the end, should have been left alone. I'm not judging, as I have eaten my fair-share of unpopular foods and enjoyed them. But when it comes to experimenting, the one food I find that always seems to end up on top when mixed with other foods - unless you are vegan - is bacon. I'm talking about that trusty, salty, crispy, fat-drenched pork candy! Can I get an Amen! <br />
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Now, all of my vegan readers will just have to pardon me for a second as I share this newest creation. It's quite simple, actually. I have a friend who had a birthday over the weekend and let's just say she is pretty obsessed with that pig candy. She is also a lover of salted caramel and I wanted to bake her something special for her special day. With both of those in mind, I decided to try combining the two flavors. I must say that I have been making these <a href="http://www.averiecooks.com/2014/10/salted-caramel-buttery-crumb-bars.html">caramel bars</a> from <a href="http://www.averiecooks.com/">Averie Cooks</a> more than my fair share in the last few months as people just go nuts over them. I also like how easy they are to make. Adding the bacon seemed like a no-brainer... as well as a match made in heaven... I'm jus' sayin'!<br />
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<span style="font-size: large;"><b>Salted Caramel Bacon Bars</b></span><br />
<span style="font-size: small;"><b> </b> </span><br />
<span style="font-size: small;">Makes one 13" x 9" pan of bars (Depending on your love of bacon and caramel)</span><br />
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1 1/2 Cups of Unsalted Butter (3 sticks) Cubed in 1 Tbs. increments<br />
1 1/4 Cup of Powdered Sugar<br />
3/4 Cup Granulated Sugar<br />
1 1/2 Tbs of Vanilla Extract<br />
3 Cups of Flour<br />
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3/4 Cup of caramel sauce (store bought ice cream topping is what I used)<br />
1/2 lbs of crispy cooked bacon chopped in bits. (I used low sodium bacon)<br />
1 Tsp. of Kosher Flaked Salt<br />
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Pre-heat oven to 350˚. I baked the bacon first using this <a href="http://busycooks.about.com/od/quicktips/qt/bakingbacon.htm?utm_term=oven%20baked%20bacon%20recipe&utm_content=p1-main-2-title&utm_medium=sem&utm_source=msn&utm_campaign=adid-ca9e9878-7083-4c65-92c5-26c9356ee948-0-ab_msb_ocode-31635&ad=semD&an=msn_s&am=broad&q=oven%20baked%20bacon%20recipe&dqi=&o=31635&l=sem&qsrc=999&askid=ca9e9878-7083-4c65-92c5-26c9356ee948-0-ab_msb">method</a>, but kept the oven temp at 350.<br />
While the bacon is cooking, place the butter and sugars and vanilla in your mixer fitted with a paddle. Mix until all are incorporated. Then scrape down the sides and add your flour. Mix again until dough pulls away from the sides of the bowl. Line your 13x9 in pan with parchment paper (I always do this to make sure the bars don't stick and get really good cutting results). Take 3/4 of your dough and pat it in the pan making sure it is flat and even throughout the pan.<br />
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~ Note: I will place another piece of parchment on top of the dough and use a glass or small roller to make sure the dough is completely flat and even. Then I remove the top parchment.<br />
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Before placing in the oven, use a fork and prick the top of the shortbread all over to prevent bubbles. Place in preheated oven and bake for 20 min. After the first baking, pull out and spread on top (evenly) your caramel sauce. Then sprinkle on your bacon bits. Lastly, sprinkle on the kosher salt. Then take your left-over dough and crumble little bits (dime size) all over the top and place the whole pan back in the oven for approx 20-30 minutes until all the shortbread crumbs on top are brown and golden. Cool an hour (I know, it's hard to wait!) before taking the whole parchment-lined bar out of the pan and cut into squares.<br />
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~ Note: after the bars come out and before you cut, you can drizzle more caramel on top. I prefer not to as they are easier to handle. You have now been warned. These bars will go quickly and they will become your new best friend, or share and get yourself a whole new group of best friends. <br />
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Happy Birthday <a href="http://www.southaustinfoodie.com/">Suzanna!</a><br />
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<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-41155779113506996.post-83222887502834449962015-02-03T04:52:00.000-08:002015-02-23T06:51:12.221-08:00Food Styling - It's What I Do<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of Skorpil Photography</td></tr>
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I guess it's about time to post an update as to what I do now. Last September, I attended the <a href="http://austinfoodbloggers.org/">AFBA</a> Photography Camp hosted by <a href="http://madbetty.com/">Kristin Sheppard. </a>It was a wonderful 101 class packed with many wonderful nuggets of information. It was in this class that I met one of the speakers, Melissa Skorpil of <a href="http://www.skorpilphotography.com/">Skorpil Photography</a>. Her warm professional smile and honest approach to teaching the tricks of the trade begged me to ask her if she ever used interns on her photo shoots. She said "sure" and the next week I was off to a shoot to follow her around and assist wherever needed. By the end of the shoot we quickly realized we worked well together. I'm not sure if it's her positive energy that first drew me in or her extremely professional ability to be precise in capturing what the client's requests are. Either way, I was excited to tag along any chance I got. After our first shoot together I confessed to her that I really had no desire to do the actual photography and that my heart was really in styling food. Call it coincidence or good timing (I call it a blessing) but she happened to be looking for a full time stylist. I quickly delved back into all of my <a href="http://www.barnesandnoble.com/w/food-styling-delores-custer/1103815603?cm_mmc=googlepla-_-textbook_instock_26to75_pt99-_-q000000633-_-9780470080191&ean=9780470080191&isbn=9780470080191&r=1">food styling books</a>. Though I had been styling for years, there were a lot of tricks that I needed brushing up on. Melissa has been teaching me her tricks on every job we do and I teach her what I know. We work with an amazing assistant Rachel Bendixon, whose calm spirit adds so much to the zenergy on each set. The three of us have melded together quickly and our shoots have been so smooth that Melissa one day referred to us as her "dream team".<br />
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What is a typical day of shooting like? There is no "typical" day, which is why I love this job so much. Every client has different and specific needs. On some shoots, I am recreating "chef prepared" plates. On others, I have to bring in a full kitchen and spend hours the day before preparing food for the shoot. You might find me on the ground with a paint brush on one job or in a chair with an embossing tool melting strands of cheese on another. I often get asked what it is I do as a food stylist. When it comes to food, the question might be more like "what is it that I <i>don't</i> do with food?" Another subject I get asked about more often then not is the actual photography. I want to make it <u>very clear</u> that I am <b>NOT</b> the photographer. These are two entirely different jobs.<br />
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<i>So what am I?</i> I'm a food stylist! <i>What do you do all day?</i> I carefully and artfully arrange food, I make sure that the perception of aroma and taste get in every shot the photographer takes. I use creative freedom to express a story with food. And at the end of the day, if I've made my photographer happy - and ultimately the client happy - then I have found joy in what I do, There is something very comforting in knowing what career you were meant
to do in life. So now, after running a bakery and a catering company, working
on film sets, writing a blog, and doing recipe development for 30 plus
years, I can finely say that I have found my own inner peace within the
food industry. I'm jus' sayin'!<br />
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Recently, I worked on a shoot that required hours of preparation beforehand as
well as a long shooting day. To help answer the question about what a food stylist does, I thought I would include a rough breakdown
of what I did for this particular job, most of which is typical for any shoot, and even though this is an incredibly rewarding job,
there is still quite a bit of work involved. <br />
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All jobs require a <b>pre-shoot meeting</b> with the client and photographer, usually the week before the scheduled shoot date. These meetings generally consist of strategy building, a discussion of potential props to be used, and the shoot schedule. I always put aside a minimum of 2 hours for this meeting. <br />
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<b>Shopping & Props:</b> If I am preparing the food to be shot, I'll need to visit the grocery store. Another common stop is the fabric store if small back-drops are necessary. Depending on the job, I may also need to visit specialty food stores, along with whatever stores may have the specific props being used in the shoot. Luckily, I have a pretty large inventory of props and rarely have I had to go and buy new items. Time allocation for this will vary based on the scope of the shoot.<br />
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<b>Prep:</b> All food that needs to be cooked beforehand, needs to be done the night before. Most studios do not have usable kitchens, so I have to figure out what can be pre-cooked that will still look fresh on the set. For instance, for this particular shoot I needed scrambled eggs. I brought my single burner hot-plate and skillet to the shoot so that I could make them fresh. However, I made the chili the night before. I also prepped all my garnishes and "add-ins" for the chili the night before. This advanced preparation took about two hours.<br />
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<tr><td class="tr-caption" style="text-align: center;">Scrambled eggs made fresh on set.</td></tr>
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<b>Craft Services:</b> Our shoots often go on for a full day and we are generally not able to simply leave for lunch. For this particular shoot, we were starting early enough that breakfast was also required. I placed orders for coffee and breakfast tacos so that I could pick them up on the way to the studio in the morning, and then later called in lunch orders for the crew. I also packed an extra plate of snacks that I put out for the clients while they waited in between shots. Always make sure you ask in the pre-shoot meeting if any of the people going to the shoot have any dietary needs - nothing's worse then turning a vegan client off with a turkey sandwich for lunch. Time spent ordering, picking up, and putting out the food was about 30 minutes.<br />
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<b>Prep My Styling Kit:</b> In preparing for a shoot, I go over the shot list the night before and pack all the tools (utensils, cutting boards, etc.) that will be used, as well as any extra tools I think I might need, into my "kit". My kit is simply my toolbox - it contains everything I might need on the set. I also double check that all my props are packed and triple check that I have plenty of garbage bags, paper towels, and make-up sponges as I always seem to go through plenty of these on every set. I generally like to pack as much as I can in my car the night before. Doing so makes it easier to get going in the morning and helps keep everything organized. This prepping and packing usually takes about an hour.<br />
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<b>Morning of shoot:</b> Pull all of the refrigerated items out and get them in an ice chest. Once again, review the shot list - I do this because it's so easy to forget something. Get showered and dressed - wear black so you don't reflect light while the photographer is shooting. Pick up the coffee and tacos pre-ordered from the day before. Get to the set and prepare to start schlepping. Depending on where the shoot is, parking may be an issue. Remember that the further away the car is parked, the farther everything in the car must be carried. After all of the boxes, props, and kits are inside, I start setting up my make-shift work station. This usually takes 30-45 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tray of Stand Ins and Heroes</td></tr>
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Once my prep station is set up, the real fun begins. I start by getting the first "<a href="http://chefsblade.monster.com/training/articles/1677-how-to-talk-like-a-food-stylist?page=2">stand in</a>" ready for lighting. I then go back and work on the "hero". Once the hero is ready, it goes to the set to replace the stand in. I make sure to have a tray nearby with tools like tweezers, paint brushes, and eye-droppers in case the photographer needs anything adjusted or tweaked. I count on spending at least an hour per plate, from initial styling to shooting the finished photos. Throughout this process, I am constantly working with the photographer to get every detail managed. I try to never get frustrated by what the photographer needs me to do. As stylists, we don't always see things through the lens like they do. It's easy to sometimes take things personally in this job. It's very important to understand that though we are generally very good at your craft, so is the photographer, and ultimately it is their finished work that goes to the client. If the photographer does not like how something looks or if they feel that the food needs to be manipulated, and then manipulated again, don't get frustrated. That's our job. It's what we were brought in to do. We keep doing it until it's perfect! If you have the privilege of working with the same photographer over multiple shoots, as I have, you will likely get to know their style and it will be easier to understand their vision with each new shoot. As with most everything, communication is key here. If the stylist and photographer are bumping heads on a set and showing any frustration then it will surly be revealed to the client and ultimately, I believe, in the finished photo. If there's a problem manipulating the food to do what is being asked then take a second and re-group. It's better to take a few minutes then to get frustrated and give up. There is always a way to make things happen. Staying calm is a key to this job!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of Skorpil Photography</td></tr>
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As soon as that first shot is finished, there's just enough time to start on the next plate while the photographer (or the assistant) is changing the lighting. This is where the zenergy must kick into overdrive. <br />
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<tr><td class="tr-caption" style="text-align: center;">Melissa shoots "tethered" so the client can approve each shot as we go along. Having an assistant like Rachel who knows her way around a camera, computer and a studio is essential to a strong team. </td></tr>
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After several plate changes, it's time to eat lunch. Make it quick, but take time to talk with the client. I find that the more I get to know them the better I am at getting their vision across in the styled dish.<br />
Then it's back on the set for the second half of the day. Prepare to stand more then you sit. Prepare to be up and down on your knees as some shots are close to the floor. Stay hydrated - it's easy to forget when in the work zone.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tweezers and paint brushes become your "go to" tools of choice for small details.</td></tr>
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There are a few additional things that I try to adhere to when on a shot. Keep it light but professional! In the attitude, the music, and the work. Being flexible goes a long way. Never forget that clients are in the room, so don't start chatting about any personal problems around them. Remember the first client is the photographer, try and understand exactly what their vision is for each dish. If the photographer says they see a small hair or imperfection, trust them, they want to give the client a perfect shot, not give you a hard time.<br />
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When it's time to clean up, I like to go by the Girl Scout rule "Leave the site cleaner then you found it." If I made a mess I clean it. I take all garbage out of the facility. Essentially I want the client or studio we rented to never know we were there by the time we leave. <br />
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For me personally, I always take a deep breath when I've loaded up my car and say a little prayer of thanks for another wonderful day of <strike>learning</strike> working. A day of being blessed to be on such a wonderful team. And thankful for the clients that are so unique and fun to work with. On my way home, I think about how the day went and if I would have done anything different. I also dream about someone else making dinner...<br />
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<tr><td class="tr-caption" style="text-align: center;">What you don't see is cubes of styrofoam under the chili and tomatoes and pintos placed specifically in the chili. each Strand of cheese is hand placed with tweezers.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Finished photo courtesy of Skorpil Photography</td></tr>
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To see more beautiful pictures of food that I have styled, follow <a href="http://www.skorpilphotography.com/category/food-photography">Skorpil Photography.</a></div>
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Interested in taking beautiful pictures like these? Or want to know more tricks of the trade? Then I suggest taking <a href="http://www.precision-camera.com/the-art-of-food-photography/">Food Photography</a> classes at <a href="http://www.precision-camera.com/">Precision Camera</a> here in Austin. Melissa will teach you some of those tricks of the trade and you will have the opportunity to put what you learn to immediate use when you take your own photos from 6 different photo bays that I style in the class. To see more updates on photos by Melissa follow her on facebook at <a href="https://www.facebook.com/SkorpilPhotography">Skorpil Photography</a>. And if y'all want to keep up with my adventures in styling, you can follow my <a href="https://www.facebook.com/girlgonegrits">girlgonegrits</a> facebook page.</div>
Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-41155779113506996.post-14703662809308168072015-01-08T12:42:00.000-08:002015-01-08T12:42:32.299-08:0012 Days of CookiesIt's that time of year again, when holiday baking takes center stage. Whether you bake all year 'round or just for the holidays, you probably have an arsenal of your favorite "go-to" recipes. Personally, I prefer to mix up my traditional recipes with new ones, especially when there are people on my recipient list that have specific dietary restrictions.<br />
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Last year I was honored to be a part of <a href="http://localsavour.com/recipage/?recipe_id=6037858">Local Savour's 12 Days of Cookies</a> blogger round-up. I'm equally honored to have been asked to take part again this year and submit one of my favorite cookies. I have several friends on my cookie list that are gluten intolerant so I thought I would share a couple of my favorite gluten free cookie recipes.<br />
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The first cookie, a <a href="http://girlgonegrits.blogspot.com/2012/01/gluten-what.html">Chocolate Orange Truffle</a>, came from testing a number of gluten-free flour blends, with mostly frustrating results. I ended up trying it with no flour and that proved to be the winner. That was last year when I had only just started dabbling in the gluten-free world.<br />
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Now a year later I'm a bit braver and hopefully wiser when it comes to gluten-free baking - not to mention all of the additional options now available with <a href="http://www.namastefoods.com/products/cgi-bin/products.cgi?Function=show&Id=13">gluten-free flour</a>s. I was only asked to contribute one cookie for this year's round-up but I'm a girl of options so I'm throwing in my second favorite gluten-free cookie. Inspired by the ginger cookies from Starbucks, I came up with this gluten-free version. Whether you try one of the delicious choices from <a href="http://localsavour.com/">Local Savour</a> or one from your own family recipe box, remember to take the time to enjoy your sweet success... I'm jus' sayin!<br />
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<b>Chocolate Orange Truffle Cookies</b><br />
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3 cups powdered sugar<br />
2/3 cup cocoa powder (I used Hershey's Special Dark cocoa)<br />
1/4 tsp. kosher salt<br />
3 egg whites (at room temperature)<br />
1 tbs. of orange juice<br />
2 tbs of orange zest<br />
1 tbs. of vanilla<br />
2 cups of chocolate chips<br />
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Preheat oven to 350°. Place parchment lined cookie sheet in freezer to chill.<br />
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In a large mixing bowl with a whisk, mix the sugar, cocoa and salt. With a wooden spoon, mix the egg whites, orange juice, zest and vanilla. When mixed well, stir in the chips and incorporate well. Place tablespoon sized mounds on baking sheet and bake 12-13 minutes until they have a nice sheen and hold there shape. Cool and enjoy with a glass of milk. No, really, you will need something to drink with these bad boys. They are decadent and rich. Oh, and gluten free! *Insert jazz hands here*<br />
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<b>Gluten Free Spicy Ginger Cookies</b><br />
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2 1/4 cups of gluten-free flour (I use Namaste)</div>
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2 tsp. baking soda</div>
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1/4 tsp. salt</div>
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1 tsp. ground cinnamon</div>
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1 tsp. ground ginger</div>
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1/2 tsp. allspice</div>
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1/2 tsp. clove</div>
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3 tbs. of minced candied ginger</div>
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3/4 cups unsalted butter </div>
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1 cup dark brown sugar</div>
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1 large egg</div>
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1/4 cup molasses</div>
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Granulated sugar for rolling</div>
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Heat oven to 375. Line 2 baking dishes with parchment paper.</div>
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Sift together the flour, baking soda , salt and dry spices. Set aside.</div>
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In a mixer cream together butter, sugar and molasses. Add egg. Slowly mix in the flour mixture and then the candied ginger. When all is incorporated, use a 1/4 cup measure to make dough scoops. Roll dough in granulated sugar. Place cookie dough ball on cookie sheet. Moisten your fingers with water and gently press down on top of sugared dough. Bake for 12 minutes (rotating at 7 minutes) until they have spread and are firm to touch. Remove from oven and allow to cool. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-38980508843253386792014-09-12T07:26:00.000-07:002015-01-08T12:40:23.145-08:00Warm Cookies, Molasses Milk & Changes<br />
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For the first time in 24 years I find my mornings peaceful and sad at the same time. Peaceful because I'm no longer getting up at 6am, rushing to make breakfast and lunch for my kids. Sad because this has been a treasured chore that I have always taken pride in. Making sure my kiddos started their mornings off with something yummy and making their lunches was fun for me, especially since they always looked forward to lunch and it being their favorite subject at school.<br />
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Now that my youngest is driving herself to school and has insisted she is old enough to take this <strike>"burden"</strike> chore off my hands, I find myself quite melancholy. You could call it the start of "empty nest" syndrome, but I don't remember going through this when my son left home. Perhaps because when he left I still had a little one at home to care for (they are 8 1/2 years apart). Either way, I now need to find other things to do in the morning before work. One thing that I can still do and as my family claims they will never get tired of, is coming home to homemade cookies.<br />
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Today as I was thinking of what to bake, I was reminded of my childhood and how much I loved those warm cookies my Mom would make on occasion after school. Sometimes she would serve them with molasses milk. I know what your thinking... "Ewww!" But hey, when you grow up with something it becomes a memory of comfort later in life. So today, as I'm feeling kind of blue, I'm going to remind myself that even though this is just another change of season in life, it can still be made sweet by memories... and cookies and milk. I'm jus' sayin'! <br />
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<span style="font-size: large;">Brickle Drop Cookies</span> (<a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=5695">as found on the back of Heath Bits of Brickle Bits bag</a>)<br />
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<b>*I added 1 cup of semi sweet chocolate chips to this recipe</b><br />
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Ingredients</h2>
1 cup (2 sticks) butter or margarine, softened<br />
1 cup granulated sugar<br />
1 cup packed light brown sugar<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon salt<br />
3 eggs<br />
3-1/2 cups all-purpose flour<br />
2 teaspoons baking soda<br />
2 teaspoons cream of tartar<br />
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
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Directions</h2>
1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. <br />
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well.
Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. <br />
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen cookies.<br />
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<span style="font-size: large;"><b>Molasses Milk </b></span><br />
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For every 8 oz of milk (My Mom used whole milk but I am using almond milk now), stir in 1-2 Tbsp of good molasses.<br />
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You have to stir quite vigorously to get the sticky molasses to incorporate but that's half the fun. This is equally delicious served warm with a sprinkle of cinnamon.<br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-41155779113506996.post-29848545151683363532014-08-04T06:32:00.000-07:002014-08-05T10:20:25.412-07:00Cereal Milk Ice Cream It's Grrrrreat!<br />
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As a kid I remember only having sugar coated cereal not only for breakfast, but as a very special treat while watching <a href="http://en.wikipedia.org/wiki/Gilligan%27s_Island">Gilligan's Island</a> - Wait, did I just age myself? I think my mom always felt that the sugar content of those cereals garnered as much, if not more, than a dessert, so that's how we treated them. I would let the cereal soak for about 2 minutes and then I would gobble up the flakes while they were still crunchy just so I could get to the best part - that sweetened milk that pooled at the bottom of the bowl. Oh, it was glorious! <br /><br />
<strike>Slurping</strike> Drinking that wonderful sweet milk was such a treat and still to this day, I can close my eyes and taste it.<br /><br />
When <a href="http://milkbarstore.com/main/menu/">Momofuku Milk Bar</a> of New York City introduced their version of using <a href="http://milkbarstore.com/main/press/recipes-and-how-tos/#cereal">cereal milk</a> for ice creams and cookies and other yummy dishes, I was blown away by the genius behind the idea. Who doesn't love a bowl of cereal for dessert, or maybe breakfast, if you grew up with it? The problem was that their recipe had quite a few more steps than my patience would allow. So I decided to take my trusty and true, no cook, no egg <a href="http://girlgonegrits.blogspot.com/2010/06/heres-scoop.html">ice cream recipe</a> and tweak it using cereal. It came out pretty good. After I made it, I thought I would <a href="http://instagram.com/girlgonegrits">Instagram</a> it to the new <a href="http://iconosquare.com/tag/austin360cooks">#austin360cooks</a> to see if any other cereal milk ideas would pop up. Boy did they ever! Besides people asking for the recipe, I got some great tips from others using cereal milk. @jeffamador has been using cereal milk as a sweetener for his coffee and he also enjoys it in a White Russian where he sometimes adds a bit of amaretto. This got me thinking of all the flavor concoctions that could be made. These days cereal is a low priority in our house as the sugar and preservatives are high on my health radar, but for a special dessert to bring back those memories? Why not! After all, if <a href="http://www.tvland.com/">tvland</a> can bring back the reruns I grew up on than I think it's perfectly acceptable to bring back a favorite taste memory, I'm jus' sayin'!<br />
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<span style="font-size: large;"><b>Simple Cereal Milk Ice Cream</b></span><br />
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In a bowl Combine the following:<br />
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1 1/2 cups of whole milk<br />
3 Cups of heavy cream<br />
3 Cups of cereal (I used Frosted Flakes)<br />
Soak for 15-20 min.<br />
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Strain the cereal over a clean bowl to get only the sweetened cream. I used the back of a wooden spoon to really push all of the liquid through, so very little was left in the soggy cereal. Discard soggy cereal (unless that's your thing, in which case by all means feel free to chow down). At this point taste your liquid, mine tasted sweet enough so I did not add any more sugar or vanilla. It should taste just like the cereal milk you remember but a little thicker as there is so much cream added. That's it, pour it into your ice cream maker and follow its regular directions. I thought I would add a fun crunch by making <a href="http://dessert.food.com/recipe/fast-and-easy-corn-flake-candy-385525">corn flake candy</a>, but that called for peanut butter and my husband is allergic so I went simple again and just tossed some cereal flakes on top. Perfect. If you try another flavor of cereal, please let me know how it comes out - or if you have a favorite old tv show you want to talk about I'm up for that too! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-9479465503363395802014-07-13T08:43:00.000-07:002014-07-13T08:43:43.397-07:00Little Bites Out Of The Big Apple!<span style="font-size: large;">This must be my year to travel. My handsome tequila guy and I celebrated our 25th wedding anniversary on June 17th and instead of taking a single long trip overseas, we decided to take several smaller trips this year. As most of you already know I'm married to the <a href="http://www.tequilatracker.com/">Tequila Tracker</a>. With that comes some fun perks. One of them is that I get to tag along with him on his tequila adventures.</span><br />
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<span style="font-size: large;">When I heard he was going to New York City for a very special <a href="http://www.agaveidiots.com/event/">historical tequila event</a>, I'm pretty sure I had my bags packed and ready before he booked my ticket. An interesting group, these tequila aficionados are. They are fun, informative, eclectic, and always warm and friendly. Though I usually tag along only to do my own thing while he stays for the informative parts, we always meet up in the evenings for the dinners.</span><br />
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<span style="font-size: large;">This particular trip was special in that I got to visit with both <a href="http://www.lucindahutson.com/fiesta/Welcome.html">local friends</a> and <a href="http://www.tequilaneat.com/">out of town friends</a>, all of which also came for the event. I reunited with <a href="http://espirituagave.com./">friends</a> that I had met at past events. I met a number of new people and also got to be part of a little tequila history. While he spent Saturday at a luncheon tasting tequila, I ventured out to take a bite out of the Big Apple.</span><br />
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<span style="font-size: large;">There's an old stereotype that everyone in New York City is always in a hurry and that they are rude and won't give you the time of day. I can honestly tell you that my experience was everything but that. Yes, New Yorkers are fast and busy getting to where they need to go. But every time I stopped someone to ask directions or just chat or smile, they reciprocated with a smile and a few kind words. Of course, I did not feel like I had enough time as we were there only for a short weekend, but I'm pretty certain we packed a lot in to those few days. </span><br />
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<span style="font-size: large;">Because we did so much, Rather than write my way through the trip, I thought it best to grab some photos and collage them by event, in chronological order. Please excuse the quality of photos as most of them were taken with my phone. There was serious walking, shopping, and eating to be had, so the extra burden of a big camera was not an option.</span><br />
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<span style="font-size: large;">So many glorious moments happened this weekend in New York and spending it with the love of my life was pretty special for both of us. With all we packed in, there was still so much we did not get to see or do. But no worries! We are already talking about coming back for another bite of this apple... I'm Jus' Sayin'! </span><br />
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<br />Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-41155779113506996.post-67108958870215386812014-04-04T09:19:00.000-07:002014-04-04T09:19:49.005-07:00A Kid In A Candy Store<br />
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<b>"Be absolutely persistent in all attitudes regarding quality. Buy only the best ingredients obtainable. Offer the most delicious and interesting assortments of candies possible. Provide the highest level of customer service in all aspects of business." ~ The See's Candies Philosophy</b><br />
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What a great philosophy. One that could be adapted to my job and many others. As a kid growing up in Northern California, <a href="http://www.sees.com/?gclid=CPK4laz-xr0CFchQ7AodiXcA-Q">See's</a> candy was our normalcy. Those black, white and gold boxes showed up at almost every holiday and special occasion in our house. I equate these chocolates to my childhood. We did not dare purchase a Whitman's sampler box, as my Grandma always reminded me that they did not have the same quality as See's. I don't know if that is truth, but I always listened to Grandma and if she said <a href="http://www.sees.com/index.cfm/about_us/history">Mary See</a> was the best, then I believed her. Over the years I've had my favorites. Our family was a "<a href="http://www.sees.com/prod.cfm/Dark_Chocolates/Dark_Nuts_Chews">Nut and Chew</a>" family so creams rarely made their way to our home. A see's tradition is to offer a free sample candy with every visit, so naturally, I looked forwrd to going there and I always choose something unique. <a href="http://www.sees.com/prod.cfm/Dark_Chocolates/scotchmallow">Scotchmallows</a> were my first introduction to their signature honey marshmallow. <a href="http://reviews.sees.com/3973/367/reviews.htm">Marshmints</a> with their green jelly were a St. Patty's Day tradition until they took them off the market in the 80's for lack of sales. Always being true to the consumer, Chuck Huggins (the CEO) received a letter in the late 80's from a devoted Marshmint fan, respectfully asking for them to come back. Not only did he bring them back, he included a little Marshmint Club member card when you purchased them. (I have somehow lost mine over the years).<br />
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<a href="http://www.sees.com/?gclid=CO-W3rH7xr0CFafm7AodHFwAow">See's</a> is a tradition, if you grew up with them then you likely also introduced your children to them at some point. My son used to love the <a href="http://reviews.sees.com/3973/266/reviews.htm?sort=submissionTime&dir=asc">scotch kisses</a> (still does), and we loved that we could just go in and buy him a small box of those. Unfortunately, my daughter did not have much of an opportunity to fall in love with See's because we moved to Texas when she was two. She knows how good they taste (online purchases) but has not had the opportunity to experience the feeling of walking into a shop (that will change shortly). <br />
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You never realize what you miss until it's gone. I remember the first Christmas here in Texas I started missing my traditional nuts and chews, or the beloved <a href="http://www.sees.com/prod.cfm/Chocolate_Assortments/Assorted_Molasses_Chips">molasses chips</a> and sweet gourmet <a href="http://www.sees.com/prod.cfm/Kosher/assorted_lollypops">lolipops</a>. I was quick to find them online and order them but it still lacked the tradition of walking in to that crystal clean white and black store-with the sales staff smiling at you and welcoming you with a free sample.<br />
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Jumping forward to now, I saw an invite for a soft opening for the <a href="http://tx.austin.sees.com/chocolate_shops_austin_tx_la-tx-007.html">new Sees candy shop</a> opening in North Austin on my <a href="https://www.facebook.com/groups/austinbloggers/">Austin Bloggers</a> page. I had not previously heard this news and was so excited! I jumped on that free ticket (and glad I did because they went fast). The event was sponsored by <a href="https://www.facebook.com/pages/Orange-Wall-Collective/435743723129221">Orange Wall Collective</a> and all the district managers and See's PR people were there to welcome us and give us a fun filled sweet night. Of course, now that I'm practicing a low glycemic lifestyle, I had to take into consideration that my body could only handle a few free samples. But needless to say on this special occasion, I decided to leave that lifestyle at the door and let my taste buds go so that I could go back to a sweeter time in life when customer service meant a warm smile and a free sample of delicious, quality made candy! I'm jus' sayin'! <br />
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<b>*Disclaimer </b>- For the record, I mean no disrespect to Austin's own candy store <a href="https://lammes.com/">Lammes</a>. They also make delicious candy and I am pretty certain that if you asked an Austinite that had to move to a new state they would miss Lammes just like I missed See's. It's all about tradition and what you are raised on. <br />
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<tr><td class="tr-caption" style="text-align: center;">I'm serious about the smiles in this place.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This uniform never gets old nor does the smile.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The uniform has not changed much from 1930's Still crisp and clean.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Candy Maps as a reference provided at candy counter.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Everyone has their favorite - this is one of my Tequila Guy's.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My Son's Favorite.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Plenty of Easter options.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Know a co-worker in need of a pick me up?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My Mom's Favorites.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">One of my Favorites.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Can't decide - they've got that covered too.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fun highlight of the night - we had to work on a candy line and it's much harder than it looks!. We were in some serious competition to get our box filled first. We tied with the other team. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Believe it or not, there is a method to the perfect candy placement in those boxes. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fun night with fellow Austin Bloggers. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">And the SWAG! Enough candy to last me for quite a while, but don't worry See's, I will be back soon! </td></tr>
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<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-41155779113506996.post-20158630715933092262014-03-19T08:48:00.000-07:002017-07-30T13:06:13.409-07:00It's a Mad World...<div class="separator" style="clear: both; text-align: center;">
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<b>“Have I gone mad? I'm afraid so, but let me tell you something, the best people usually are.”</b><br />
<b><i>~Lewis Carroll - Alice in Wonderland</i></b><br />
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If you have ever read <a href="http://en.wikipedia.org/wiki/Alice%27s_Adventures_in_Wonderland">Alice in Wonderland</a> (the book, not the movie) then you are aware of the extremely brilliant chaos around the Mad Hatter's tea party. There is something to be said about his quotes and how mad they truly are.<br />
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I recently had the pleasure to work with a team on a project of madness to help produce a "<a href="http://www.pinterest.com/tiffanyawilson/mad-hatter-baby-shower-ideas/">pinterest worthy</a>" baby shower for my wonderful sweet niece. My task was to create the menu and cook it while my Sis-in-Love (Sue) was asked to do all of the items required by <strike>pinterest</strike> my niece to create a magical scene from the ceiling to the floor. As you can see in the pictures below, it came out pretty cool and it was certainly not a job for one person to tackle.<br />
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My first task was to create a menu of small bites for a tea party, but making them hearty enough for the men that would be attending since it was a coed shower. Keeping within the "mad" theme, I added bacon to several items and put some whimsy into others. All in all, I think we covered the first task.<br />
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My second task was to create cupcake toppers out of fondant to mimic the Alice in Wonderland characters. I first went online to try to purchase them. The price was way too steep for my budget and after all, I thought to myself, it is part of my job as a recipe developer and food stylist to know how to make and do these things. So off I went to YouTube to research fondant and Alice characters. I settled on easy enough shapes that I could cut and paste together on round white disks of marshmallow fondant. What I did not figure in was the time it would take to make 30 of these toppers. After one day on my own, I asked my friend Lisa and my Mom to come over and help and I'm so thankful for that help as it allowed each of us to add our own artistic touch and style on each one that we made.<br />
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It was nice to have the fondant toppers made, dried and packed to take on the plane, but my job was easy compared to the countless hours Sue put in. From 9am Friday morning when she picked my daughter and I up at the airport until Sunday at 6pm, she did not sleep once. As an ER nurse, she may be used to those hours, but even if that's the case, I was still blown away by her energy. She led our collective team down a rabbit hole of crafts and turns and stores and ideas that only a Mad Hatter could dream up. So with the help of brothers, sisters, nieces, great nieces, nephews, future grandparents, daughters, and a handful of good friends, this party's atmosphere was formed and created within 48 hours. I often wonder how those people on pinterest create the functions that they do. Or how they pull off those amazing event themes they post. I am here to tell you that there is no way they do it by themselves. I can honestly tell you it takes a Mad Mad team to pull off a Mad Hatter Tea Party without having to hear "Off with her Head"... I'm jus sayin!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>The Main Dining room for the Tea!</b></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>The Amazing Centerpieces (such attention to detail & everything handmade)</b></span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Of course, no baby shower these days is complete without a "diaper cake". How clever is this topsy turvy cake made collectively by Mackenzie, Melissa & Kevin (I especially like the tea pouring half-hazzardly out of the pot into the cup. </b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Did I mention that every tea pot and tea cup and paper item was hand made and folded using a <a href="http://www.amazon.com/Cricut-Expression-Electronic-Cutting-Machine/dp/B000WOV83M">cricut?</a></span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>We had guest participation too. How creative are you at painting a saying on a onesie?</b></span></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Speaking of creative - my brother custom designed this croquet set. Now you know what I mean when I say my daughter got her artistic genes from him. This is so cool and the kids (and adults) had a great time playing. </b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Yes my beautiful daughter stayed up to 3am designing and painting this photo booth. (I personally think she has her Uncle's artistic genes)</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>There
was a sugar sweet candy bar that Sue's friend Delaney put
together. As you can see, this is not her first time putting one of these
objects of confections together. She has a great eye for detail. </b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>One thing my niece had insisted on was pom poms and she wanted them hanging everywhere. Pom poms she made and they were beautiful hanging from the ceiling in her signature colors. </b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Behind the scenes making of the diaper cake. That's my sweet niece Melissa and she spent alot of time on finishing that cake.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">This is my sweet little MackaRone (aka Mackenzie, aka soon-to-be big sister). I let her place all of the fondant toppers on the cupcakes. She has so much attention to detail with tasks that are given to her. Do I see Chef in her future????</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Time to eat!</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">The buffet table almost filled</span></b></td></tr>
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<b>Bacon Wrapped Pretzel Rods.</b><br />
Preheat oven to 350'<br />
Line a cookie sheet with foil and then parchment paper.<br />
Wrap one slice of bacon around a pretzel rod. Place in a row with as many as you prefer on a cookie sheet so that they are not touching. Sprinkle lightly with brown sugar and chili powder. Bake 20 minutes or until the bacon is cooked. Remove to a plate to dry. Rods will be soft and wiggly at first due to the heat and bacon drippings. When they cool the will become hard again to place in an upright vase to serve. ~Hint~ Make extras as they go fast.<br />
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<b>Meatball Cupcakes</b><br />
Preheat oven to 350'<br />
Use foil/parchment lined cupcake liners.<br />
Make your favorite meatloaf recipe. Using an ice cream scooper, scoop one ball into each liner in a muffin pan. Make a mixture of ketchup, brown sugar, and chili powder. Spoon a tablespoon on top of each meatball. Bake for 25 minutes in oven. Remove and when cool to touch, pick up each muffin and try to drain some of the fat out. This can be a little tedious but less fat means less splatters on the eaters. Make your favorite mashed potato recipe. Pipe it on the top of the meatball (frosting) and sprinkle with bacon bits (and shredded cheese if you prefer). Top with a cherry tomato if you like. Refrigerate until serving where you can warm them in the oven at 200' for 15 min.<br />
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<span style="font-size: small;"><b>I had leftover mashed potatoes so I piped small rosettes on a parchment-lined cookie sheet and sprinkled with cheese and paprika. Baked until set, about 15 minutes in a 350' oven. They went fast with all those helpers.</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>A quick recipe I found <a href="http://www.piarecipes.com/2012/08/pepperoni-pizza-muffins.html?m=1">here</a> - I substituted large slices of pepperoni with <a href="http://www.hormelfoods.com/Brands/BrandWall/Hormel-pepperoni">these cute little minis</a>. I doubled the batch as well.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>My sweet niece and nephew - Can't wait to welcome baby Jayden!</b></span></td></tr>
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<b>Are you ready for Dessert?</b></div>
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<span style="font-size: small;"><b>We had red velvet and chocolate cupcakes. Topped with brilliant colored buttercream. And each had a topper on them and my signature "orange" pansy. We also purchased plenty of delicious tea cookies and I made a dozen chocolate dipped strawberries as a last minute request.</b></span><br />
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<span style="font-size: small;"><b>I used <a href="http://candy.about.com/od/fondantcandyrecipes/r/mm_fondant.htm">this recipe</a> for the marshmallow fondant and <a href="https://www.youtube.com/watch?v=vJ0jv2CKX-8">this tutorial</a> for help.</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>My Sister in Love Suzie</b></span></td></tr>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-41155779113506996.post-31600736247704923592014-02-18T02:37:00.002-08:002015-01-08T12:41:11.484-08:00A Very Berry Blogging Slump<br />
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Blame it on the extremely cold weather or the <a href="http://www.skorpilphotography.com/rustic-pub-burger-shoot-behind-the-scenes/food-photography">new job</a> but I've sort of found myself in a bit of a writing slump lately. Here it is almost a month since my last post and I seem to have writer's block. I started a new dream job in January working as a food stylist for <a href="http://www.skorpilphotography.com/">Skorpil Photography</a> and that has kept me more then busy. If I'm not out on a shoot, I'm buried in research learning more skills for the job. It's been a long time since I was on the job
circuit and I could not be any happier working solely for <a href="http://www.skorpilphotography.com/austin-food-photographer-about">Melissa Skorpil</a>. But as anyone can tell you, when you have not worked for a while in the industry you love, you have to make a few sacrifices to get back in the groove. In my case, one of those sacrifices has been keeping this blog current. Why this has to be the case I have no idea. I know plenty of talented folks who work full time, take care of a household and family and still write regularly on their blog. It's just going to take some time to get used to, and hey, any of you wonderful multi-taskers that I'm referring to, please feel free to send me any cliff notes on how
to do this!<br />
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So as I was randomly searching the internet for some inspiration this weekend, a site came up all about cobblers, pies and slumps. How perfect is that? I'm in a writing slump and I have a bunch of berries in my freezer. I love how the universe seems to spoon-feed inspiration when it's needed most. I have so much to share about my new job and that deserves it's own post, but for now I will share a recipe that hopefully will get me out of this slump, so to speak... I'm jus' sayin'!<br />
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When asking someone what their favorite cobbler recipe is, more than likely a plethora of answers will come back. I've found that it all depends on where someone grew up and the region they are from. The North and South play a strong roll in this category. Technically, a "Slump" and a "Grump" are basically the same. Grumps were basically a cobbler from the Massachusetts area. It becomes a Slump when you move over to Vermont or Maine. The recipes are essentially the same - stew your favorite fruit and then bake a dumpling or crust on top. If you have never had a cobbler, crisp, slump or grump, then the first one you taste will probably be that first one that will set the standard for you, both in taste and in title.<br />
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I've been making the same topping for my fruit since I was 8, when my Mom would give me fruit for my <a href="http://www.ebay.com/itm/Vintage-Kenner-General-Mills-Easy-Bake-Oven-With-Box-Manual-Accessories-/251448588885">Easy-Bake Oven</a>. It's super-simple and anyone can whip it up. It has more of a cake texture, which I prefer so that the fruit juices can get soaked up. Depending on the season, you can use any fruit you like. I try to keep a freezer full of various fruits, each one <a href="http://www.bhg.com/recipes/how-to/cooking-basics/how-to-flash-freeze-foods/">flash frozen</a> when in season so that I can use it year-round for smoothie’s, pies, and slumps. This is also a perfect recipe to whip up with the kiddos because of the minimal ingredients. Gluten free flour blends work great with this recipe too.<br />
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<b>Triple Berry Slump</b><br />
*Adapted from <a href="http://www.ebay.com/itm/like/171230181399?lpid=82">1968 Pillsbury Bake Off Dessert CookBook</a><br />
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<i>Mix the following in a bowl. Place in a large casserole or 5 ramekins. (I used 4 large ramekins)</i>
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4 Cups of Berries - fresh or frozen (I used a combination of Raspberries, Blackberries, and Blueberries)<br />
1/3 Cup of Sugar<br />
1 Tsp. of Lemon Juice <br />
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<i>For the Cobbler, mix the following in the same bowl as the fruit (easy clean up)</i><br />
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1 Cup of Flour<br />
1/2 Cup of Sugar<br />
1 1/2 Tsp. Baking Powder <br />
1/2 Tsp. Salt<br />
1/2 Cup Milk<br />
1/4 Cup of Butter (softened)<br />
*optional 1/2 Tsp. Vanilla<br />
*optional Dash of Cinnamon<br />
*optional Sanding Sugar on top <br />
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Spoon batter randomly all over the fruit. The messier the better. Bake in a 375` oven 40 minutes for a whole casserole and about 20-30 for individual ramekins. If it's golden brown on top and a toothpick inserted comes out clean then it's done. If desired, serve with a scoop of ice cream.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-41155779113506996.post-1722935654760583862014-01-14T04:07:00.000-08:002014-01-14T04:07:19.815-08:0012 Days Of Meyers - Artichokes and Panna Cotta<div class="separator" style="clear: both; text-align: center;">
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I just can't believe the 12 Days of Meyers has already come to an end this year. I would like to extend a HUGE thank you to the following bloggers who took time from their lives and their own blogs to be guest writers for me: <a href="http://www.slowdownsavor.com/">Katie</a>, <a href="http://marymakesdinner.typepad.com/">Mary Helen</a>, <a href="http://hilahcooking.com/">Hilah</a>, <a href="http://localsavour.com/">Elizabeth</a>, <a href="http://www.austin360.com/s/blogs/relish-austin/">Addie</a>, <a href="http://www.southaustinfoodie.com/">Suzanna</a>, <a href="http://madbetty.com/">Kristin</a>, <a href="http://austingastronomist.com/">Kathryn</a>, <a href="http://beyondpicketfences.com/">Michelle</a> and <a href="http://www.hipgirlshome.com/">Kate</a>. You are all so amazing and I have had so much fun reading the variety of recipes and stories that you all sent. It just goes to show that if you ask your friends for a favor they will jump to help you every time.<br />
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As my tree starts its winter rest preparing for the next bloom in the spring, I will continue to reap it's benefits well into the summer. I've juiced the rest of the lemons on the tree and now have loads of juice packed in the freezer. Over the years I have made many recipes both sweet and savory with these lovely Meyers, but the beauty of citrus is that its versatility, mixed with imagination, provides endless recipe possibilities to explore.<br />
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The last two recipes that I am posting were really recipes that I have been pondering in the back of my head for some time. They are super simple and yet, they have great taste and offer a great presentation for entertaining. If you have been following the 12 Days of Meyers then you should know by now that the benefits of citrus are both healthy and delicious. Who knows how many lemons our lovely tree will produce next season, but you can bet that if it continues to be as prolific as in the past and you live near me, you might just get a visit from the Meyer Fairy and find a box on your porch...<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> <span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">I'm jus' sayin'!</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 20px;"><b><span class="Apple-style-span" style="font-size: large;">Meyer Lemon & Lavender Panna Cotta</span></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">2 packages of <a href="http://www.kraftbrands.com/knox/">Knox</a> Gelatin</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">2/3 Cup of Fresh Meyer Lemon Juice</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">1/2 Cup of Sugar (I normally use <a href="http://www.madhavasweeteners.com/coconut-sugar/organic-coconut-sugar/">Coconut Sugar</a> but chose white so that it would not change the color to brown) </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">1 Can of <a href="http://www.amazon.com/Trader-Joes-Coconut-Cream-Cans/dp/B00A6BHDOE">Coconut Cream</a></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">1 Cup of <a href="http://almondbreeze.com/?navid=530">Coconut Almond Milk</a></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">1 Tsp. of Culinary <a href="http://www.amazon.com/OliveNation-Culinary-Lavender-4-oz/dp/B0002NYO20">Lavender</a> leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">*Optional garnish - <a href="http://butteryum.blogspot.com/2010/05/how-to-make-candied-lemon-slices.html">Candied Meyer Slices</a> and Lavender flowers </span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">In a separate bowl, sprinkle the gelatin over the lemon juice and set aside to bloom.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">Combine the rest of the ingredients - sugar, milks and lavender - in a pot and bring to a boil, then turn down to simmer. Simmer 6 minutes then turn off heat and let cool for 5 minutes. Put 1/3 cup of the hot milk into the bowl (using a strainer so that the lavender leaves will not go through) with the gelatin and whisk to melt the gelatin. Once the gelatin is incorporated, whisk in the remainder of the milk (using the strainer). Once all is incorporated, pour into a large mold or into ramekins. Refrigerate for at least 2 hours and preferably overnight. Serve by inverting onto a plate and carefully running a knife around the outer edge of the panna cotta. Garnish as desired. </span></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: large;"><span class="Apple-style-span" style="line-height: 20px;"><b>Roasted Meyer lemons and Artichokes with Olives & Garlic</b></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">1 Meyer Lemon Sliced</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">2 Small Globe Artichokes</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">1 Cup of Mixed Olives</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">1 Head of Garlic (broken in cloves peels can stay on) </span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">Salt & Pepper</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">Fresh Thyme and Sage</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">Olive Oil</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">Trim and halve the artichokes (quarter if you are using large artichokes) and scoop out the thistle. Takes one Meyer slice and rub on the inner heart of each artichoke half. Place in a large baking dish leaf side down. Place sliced olives on top. Sprinkle olives, garlic cloves and fresh herbs around the artichokes. Drizzle olive oil all over and sprinkle with Salt & Pepper. Place in a preheated 350` oven for approximately 35-45 minutes. Serve as a tapas plate.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Before going into the oven.</td></tr>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;"><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-70998481834558576562014-01-13T04:16:00.000-08:002014-01-13T04:16:04.076-08:0012 Days of Meyers - Gluten Free Meyer Buttermilk Cake<div class="separator" style="clear: both; text-align: center;">
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This wonderful blogger and dear friend is also one that is very dear to my heart. I first met her several years ago at the first <a href="http://www.foodswapnetwork.com/listing/atxswappers/">Austin Food Swap</a>. Back then, I was not sure what a "food swap" was all about. Kate explained it with such ease and her sense of hospitality was warm and open. The swaps have gotten bigger and better over the years, but my fondest memories are of those first small swaps. Since that first meeting, I have picked loquats with this lady and enjoyed tea on her lovely patio. Her hospitality is no secret to locals as she is the author behind '<a href="http://www.hipgirlshome.com/about-the-book/">The Hip Girls Guide To Homemaking</a>", a spin-off from her hugely <a href="http://www.hipgirlshome.com/about-me/">popular blog</a>. Along with her wife <a href="http://www.joannsantangelo.com/">JoAnn</a> and their sweet little pup Isobel, she lives in a super <a href="http://www.apartmenttherapy.com/kate-paynes-warm-east-austin-home-house-tour-183885">cool house</a> in East Austin where you will most likely find her <a href="http://www.hipgirlshome.com/blog/2012/4/13/loquat-love-in-texas.html">canning</a>, <a href="http://www.edibleaustin.com/index.php/people2/celebrities/1079-kate-payne">writing</a>, <a href="http://www.hipgirlshome.com/hip-tricks/2012/3/7/space-saving-tool-storage.html">repurposing</a> or getting ready for a<a href="http://katepayne.net/final-fermentation-workshop-spring-2014/"> class</a> to teach. She is as lovely as the ideas in her book and I'm so excited that she took time out of her busy schedule (finishing the second edition of Hip Girls Guide to Homemaking) to whip up a Meyer creation for this series. She bakes gluten-free so no surprise that she made this tasty cake for this post. Enjoy!<br />
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This is a variation on the buttermilk cake I make often, both as a last minute dessert and as a brunch party special touch. I've also doubled the recipe and made cream cheese frosting to end up with a birthday layer cake. I adore this cake and have <a href="http://whatjuliaate.blogspot.com/]">Julia</a> to thank for turning me onto it. You can use the flour combination in my <a href="http://www.hipgirlshome.com/blog/2012/4/9/buttermilk-cake.html">original post</a> or use a gluten-free flour blend like <a href="http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/">Pamela's</a> [Artisan] or <a href="http://www.pamelasproducts.com/products/baking-mixes/pamelas-gluten-free-bread-mix/">basic</a> I have a few temporary dietary restrictions so I've substituted out the dairy buttermilk and the sugar (indicated in the recipe in parenthesis). I dare say you can't mess up this forgiving not-too-sweet cake.</div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">by Kate Payne</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">of <a href="http://www.hipgirlshome.com/">Hip Girl's Guide to Homemaking </a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1. Grease an 8- or 9-inch baking pan of any shape. Preheat the oven to 400 degrees F.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">2. Combine your dry ingredients in a medium-sized mixing bowl:</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><span style="line-height: 21.59375px;"><strong style="font-weight: 700;">1 cup gluten-free flour mix</strong> (that doesn’t contain leaveners, baking soda/powder)</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><strong style="font-weight: 700;">1/2 tsp baking soda</strong></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><strong style="font-weight: 700;">1/2 tsp baking powder</strong></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">3. Combine your wet ingredients in a separate bowl:</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><strong style="font-weight: 700;">1/2 cup buttermilk </strong> (I whisked together 125ml almond milk, 25 ml coconut milk, 2 tsp strained Meyer lemon juice)</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><strong style="font-weight: 700;">1 egg</strong></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><strong style="font-weight: 700;">1/2 stick (or 1/4 cup) butter, melted</strong></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><strong style="font-weight: 700;">1/4 tsp vanilla extract</strong> (or <a href="http://www.hipgirlshome.com/blog/2011/1/5/meyer-limoncello.html">Meyer limoncello</a> <span style="line-height: 21.59375px;">if you have it!)</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">4. Add wet to dry, and mix to combine so there are no more dry flour-y patches. Pour into prepared pan.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">5. Bake for 10 minutes. Rotate the pan and bake for about another 10-12 minutes. You’ll know it’s done when a toothpick poked in the very center comes out without dough-y goo. Serve warm or at room temperature with lemon curd, Meyer lemon marmalade or strawberry jam!</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Store at room temp, sealed in a parchment bag for up to 3 days or freeze.</span></div>
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-80687687918737695972014-01-12T05:39:00.003-08:002014-01-12T05:39:51.176-08:0012 Days of Meyers - Sweet & Savory<div class="separator" style="clear: both; text-align: center;">
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This next blogger is a relatively new friend of mine. I had the pleasure of working with her on last summer's AFBA <a href="http://beyondpicketfences.com/post/55632957053/cupcakes-and-cocktails">Cupcakes & Cocktails</a> fundraising event. During one of our committee meetings, the subject of Meyer lemons came up and she swooned over them. Being that she cooks quite a bit of Persian cuisine, I had a feeling she would be a perfect choice to guest write for the 12 Days of Meyers. I love that she decided to stretch her lemons out and try a whole bunch of recipes from sweet to savory. Michelle's blog <a href="http://beyondpicketfences.com/">Beyond Picket Fences</a> explores a lot of Middle Eastern foods. In fact, she scouted out a bunch of Persian restaurants here in Austin for the <a href="http://beyondpicketfences.com/post/18553144065/2012-city-guide-austin-persian-fare">AFBA City Guide</a>. She loves <a href="http://beyondpicketfences.com/post/38332148105/ginger-cookies#disqus_thread">baking</a> and <a href="http://beyondpicketfences.com/post/68292153142/thanksgiving-menu-experiment#disqus_thread">cooking</a> for friends and family. I hope you enjoy her Meyer dishes as much as I have.</div>
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The Meyer Lemon Fairy, (aka Kristina of <a href="http://www.girlgonegrits.com/">Girl Gone Grits</a>) bestowed a large box of delicious, bright yellow, juicy Meyer lemons upon me a few weeks ago and I have been in a lemon frenzy ever since. My Vitamin C intake has dramatically increased, which is good since cold and flu season hit me hard. I decided to make a few special lemony recipes, but mainly I substituted the Meyers for other acids I use regularly, with delicious results!<br />
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Meyers are less tart that your average lemon and, to me, have a more complex citrus flavor than standard lemons you find at the grocery store. They work really well in sweets, but I used them primarily in savory dishes over the past few weeks. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I made a lot of things with the Meyers. I may have gone a little overboard, but I’m not complaining. Here is an abbreviated listed of what I made:</div>
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<a href="http://www.bbcgoodfood.com/recipes/164629/slowroast-persian-lamb-with-pomegranate-salad#.UOD-X43winw.email">Braised
leg of lamb with Meyer lemons and pomegranate</a><br />
Roasted red snapper with Meyer lemons and fennel<br />
Meyer lemon and balsamic salad dressing<br />
<a href="http://www.foodnetwork.com/recipes/paula-deen/lemon-meringue-pie-recipe/index.html">Meyer
lemon meringue pie</a></div>
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As you can see, I’ve had a tasty past few weeks. The lamb was the biggest hit. We made it for Christmas dinner and I’m sure it’s going to become our regular Christmas meal going forward. Melt in your mouth lamb with the sweet and sour of the pomegranate complemented by the brightness of the Meyer lemons. Yum!<span style="mso-spacerun: yes;"> </span>I used this great <a href="http://www.bbcgoodfood.com/recipes/164629/slowroast-persian-lamb-with-pomegranate-salad#.UOD-X43winw.email">recipe from BBC Good Food</a>. I adjusted it slightly and added the lemon zest as well as the juice to the recipe, which was a noticeable improvement.</div>
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The Meyers worked really well with the red snapper. So often lemon can take over the taste of fish, but in this case the flavors blended perfectly. I made the fish up very simply with olive oil, Meyer lemon slices, fresh fennel (bulb and fronds), and salt. I roasted it in a 375 degree oven covered at first and then finished it uncovered for the last few minutes to brown. Perfect, flakey, lemony fish!<br />
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The salad dressing is of my own creation. I whisked ¼ cup of Meyer lemon juice, 2 tablespoons of balsamic vinegar, ½ cup of olive oil, and salt, pepper, and garlic powder to taste. Mix in a bowl and whisk until emulsified. I used it to dress a simple salad of spinach, arugula, cremini mushrooms and fresh chevre.<br />
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I most recently made a lemon meringue pie. I couldn’t find my grandmother’s recipe and the only ingredients I remembered from hers were lemons and condensed milk, so I googled all of the lemon pie recipes that have
condensed milk in them and found this <a href="http://www.foodnetwork.com/recipes/paula-deen/lemon-meringue-pie-recipe/index.html">great one from Paula Deen</a>. I doubled the amount of zest she listed and I’m glad I did. So tart and sweet and refreshing! I have to admit, I’m pretty proud of that pie. One word of advice: let the pie set properly in the fridge before you do the meringue. If you don’t, the pie will be a bit runny. Still delicious,
but not very pretty. It didn’t stop me from enjoyed three slices of it, though.</div>
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I think the best part of my Meyer mania was figuring out how versatile this fruit is. I found myself squeezing a bit of lemon juice on just about everything or always zesting a lemon into every dish I made. This <a href="http://www.nigella.com/recipes/view/lemon-risotto-185">lemon risotto recipe</a> from Nigella Lawson I just found is set to be the last hurrah of my Meyers. I’m down to my last couple of lemons and I think I’m about to go into withdrawal. They’ve become such a great addition to my kitchen.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-41155779113506996.post-22922579713466988512014-01-11T05:32:00.001-08:002014-01-11T05:32:55.904-08:0012 Days of Meyers - Meyer Lemon Belgium Waffles<br />
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Today's guest blogger is a little dynamo and packs a wallop when it comes to community service. I first got to know Kathryn when we started working together on an <a href="http://austinfoodbloggers.org/2011/08/pie-safe/">AFBA Philanthropy event</a>. She was a bucket of information when it came to client sponsorship and her help was invaluable as, along with my other committee volunteers, we were able to pull off a very successful event. It should be no surprise, however, as that expertise and sense of community service is also what has helped her as the co-founder and organizer behind the successful <a href="http://austinbakes.com/">Austin Bakes</a> bake sales - something I learned about first-hand working with her on the recent Austin Bakes for Austin event. She is also the current president of the <a href="http://austinfoodbloggers.org/about/board-of-directors/kathryn-hutchison/">AFBA</a> and she works full time for <a href="http://www.greenling.com/">Greenling</a>. How she manages all of that and still writes the fabulous blog <a href="http://austingastronomist.com/">The Austin Gastronomist</a> is beyond me, but she does, and she was so gracious to write this guest post for me. She did not even hesitate when I asked. As busy as she is, she still manages it all with grace and pure dedication and still finds time to cook, photograph and blog her favorite recipes. Her recipe below for Belgium Waffles just begs you take a weekend morning and turn it into a time to relax and enjoy the quiet around you. I hope you enjoy her fresh twist on Belgium Waffles.<br />
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One of the best decisions I made last year was to give my boyfriend, David, a waffle iron for Christmas. The guy is an engineer and a natural born tinkerer, and the waffle iron has become his latest object of focus. Together since Christmas Day he and I have tried about a dozen waffle recipes, looking for the fluffiest batter, the crispiest edges, and the most buttery flavor. It's been a delicious experiment, to say the least. </div>
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When my friend Kristina gifted us with a bunch of lemons from her renowned backyard tree, I immediately thought of our waffle experiment. The Meyers' sunny color makes them perfect for breakfast time. And the more I thought about it, the more I craved their sweet, tart flavor to helps balance the buttery richness of many waffle recipes we had tried. We used several waffle recipes as the inspiration for our own, including <a href="http://minimalistbaker.com/lemon-blueberry-waffles-vegan-gluten-free/">The Minimalist Baker's Lemon Blueberry Waffles</a>, this <a href="http://allrecipes.com/recipe/waffles-i/">basic</a> waffle recipe from AllRecipes, and <a href="http://www.cuisinart.com/recipes/breakfast/490.html" id="yui_3_13_0_ym1_1_1388960289367_4980" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Cuisinart's recipe for Lemon Waffles</a>, which came with our new waffle iron. </div>
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To make the most of Kristina's gorgeous Meyer lemons, David and I included the zest and the juice in our waffle recipe. We preferred waffles without blueberries (too messy) and those with richness from butter instead of oil. Buttermilk made the batter too tart, so our recipe calls for plain milk. We also found that a little extra sugar helps complement the Meyers' sweetness, so we use a quarter cup of granulated sugar in the batter, and garnish with powdered sugar at the end. Of all the toppings we tried -- maple syrup, lemon syrup, blueberry compote-- I liked plain whipped cream the best. I hope you enjoy these sunny lemon waffles as much as we do!</div>
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<b><span class="Apple-style-span" style="font-size: large;">Meyer Lemon Waffles (yields 4 Belgian waffles)</span></b></div>
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2 cups all-purpose flour</div>
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1 teaspoon salt</div>
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1 teaspoon baking powder</div>
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2 eggs, beaten</div>
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1 1/2 cups milk</div>
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6 tablespoons butter, melted</div>
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1 teaspoon vanilla extract</div>
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Juice from 2 Meyer lemons, about 1/4 cup</div>
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Zest from 2 Meyer lemons, about 1 tablespoon</div>
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powdered sugar</div>
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whipped cream</div>
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Place a wire rack on a baking sheet, and preheat oven to 200<span style="color: #444444; font-size: x-small; line-height: 16.1200008392334px;">° F.</span> Whisk together flour, sugar, salt, and baking powder in a large bowl. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla. Pour liquid ingredients into the bowl with the flour mixture, and whisk together until just combined. Prepare waffles according to your waffle iron's instructions. (We use a scant cup of batter per waffle in our Belgian waffle maker, cooking 7-8 minutes until crispy at the edges.) Place cooked waffles on the prepared baking sheet in the warm oven until all waffles are finished. Plate each waffle and garnish with powdered sugar and whipped cream.</div>
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Kathryn Hutchinson<br />
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President, <a href="http://austinfoodbloggers.org/" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Austin Food Blogger Alliance</a></div>
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Co-founder, <a href="http://Austinbakes.com/" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Austin Bakes</a></div>
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Blogger, <a href="http://AustinGastronomist.com/" id="yui_3_13_0_ym1_1_1388960289367_5003" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">The Austin Gastronomist</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-87218687319224752122014-01-10T04:12:00.000-08:002014-01-10T04:12:59.057-08:0012 Days of Meyers - Meyer Mule<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="http://i77.photobucket.com/albums/j48/girlgonegrits/IMG_8068_zps086e7b1f-3.jpg" width="600" /></div>
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I first met the talented writer behind the <a href="http://madbetty.com/">Mad Betty</a> website not quite two years ago. In fact, when I met her, I was already following her
blog but I did not know it was hers. I also found that I kept wanting to call her Betty instead of
Kristin. Since then, we have become fast friends. I love that she reviews two of my favorite shows, <a href="http://madbetty.com/category/mad-men/">Mad Men</a> and <a href="http://madbetty.com/category/breaking-bad/">Breaking Bad</a>. It never fails that her take on each episode is exactly how I saw it, but then, she'll pose a thought that I did not catch and I love that. She is always bright and cheery and we always have great conversations when we get together. Her blog is like reading a subscription magazine as it’s packed with
posts on all kinds of cool topics, from <a href="http://madbetty.com/gravity/">movie reviews</a> to <a href="http://madbetty.com/odd-duck/">restaurant openings</a> to her own
<a href="http://madbetty.com/thanksgiving-traditions/">twist on holidays</a> and the <a href="http://madbetty.com/wine-swine/">local food scene</a>. I am super-excited that she agreed to guest write for me. I’m a huge fan of Moscow Mules and now a
bigger fan of Meyer Mules. Kristin proves that if you just take a simple recipe
and exchange one flavor component, you can have a whole new explosion of possibilities. Her take on this traditional cocktail is just like her - savvy and sweet with a touch of spice. Is it five o'clock yet?</div>
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<span class="Apple-style-span" style="font-size: x-large;">Meyer Mule</span></div>
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The Moscow Mule never goes out of style. The classic cocktail is loved for its pleasant bite from spicy ginger beer and tart lime topped with a hefty dose of smooth vodka. It’s traditionally served icy cold in a copper
cup that calls to mind romantic old Hollywood nights.</div>
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My twist on the original replaces the lime juice with Meyer lemon flavors that mellow out the acidity and leave a sweet finish. But the triple strength ginger brew is like a fierce kick in the pants from Stalin himself. The combination of rugged bite and elegant sophistication make it an ideal cocktail for gatherings of mixed company. Classy dames and motorcycle gangs alike will guzzle down these Meyer Mules.<o:p></o:p></div>
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-size: large;"><b><br /></b></span>
Meyer Mule</b></span><br />
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Simmer the following ingredients in a small saucepan until
well incorporated to make a lemony simple syrup:<o:p></o:p></div>
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1 cup water<o:p></o:p></div>
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½ cup sugar<o:p></o:p></div>
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Zest of one Meyer lemon<o:p></o:p></div>
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In a shaker of ice add:<o:p></o:p></div>
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2 oz high quality vodka<o:p></o:p></div>
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3 oz ginger beer<o:p></o:p></div>
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Juice of half a Meyer lemon<o:p></o:p></div>
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2 TB lemon simple syrup<o:p></o:p></div>
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2-3 mint leaves, gently crushed by hand<o:p></o:p></div>
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Stir ingredients until well chilled and strain into glass of
ice. Garnish with additional lemon and mint.</div>
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<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-15269000119704423082014-01-09T04:12:00.000-08:002014-01-09T07:31:07.915-08:0012 Days of Meyers - Feta Dip<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="http://i77.photobucket.com/albums/j48/girlgonegrits/IMG_8068_zps086e7b1f-3.jpg" height="272" width="600" /></div>
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<br />
I met Suzanna back in 2010 when I was working on a very <a href="http://girlgonegrits.blogspot.com/2010/10/restricted-recipe-project-update-1.html">special blog post</a> for restricted diets. I had reached out to the local food bloggers with the hope of starting a community project to help out some folks that were dealing with an unexpected health issue that required a very restrictive diet. She was one of the first to respond. During that time we exchanged several e-mails and with each, our budding friendship grew. From that project alone, I knew her heart was big and that she had a passion to give back to our community. I quickly enlisted her to join my volunteer committee for <a href="http://austinfoodbloggers.org/2011/08/pie-safe/">AFBA Philanthropy events</a> and we've been great friends ever since.<br />
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What I also need to mention is just how crazy popular she is here in Austin. Her <a href="http://www.southaustinfoodie.com/">South Austin Foodie</a> blog has a very large following and is growing every day. If you live in or around South Austin then you know that the food scene is really picking up, but I swear, if it were not for her dedication to trying all of these places out and constructively critiquing them, I would not know that half of them even existed. She keeps us informed with her weekly <a href="http://www.southaustinfoodie.com/2014/01/bits-and-bites.html">bits and bites</a>, letting us know who is closing and who is opening. Occasionally she will throw in some <a href="http://www.southaustinfoodie.com/2013/12/white-bean-soup-with-bacon.html">original recipes</a> (which I love) and she always treats each restaurant with the upmost respect when she decides to a post on them. She is highly respected and has been <a href="http://www.austinchronicle.com/gyrobase/m/Issue?oid=1503319">rewarded</a> for such. She is now in charge of rallying the volunteers over at the <a href="http://austinfoodbloggers.org/">AFBA</a> (no surprise) and she continues to stay up on all the <a href="http://www.southaustinfoodie.com/2013/12/flour-and-vine.html">media openings</a>. One of the reasons I asked her to do a recipe for me was because the yummy l<a href="http://girlgonegrits.blogspot.com/2013/01/12-days-of-meyer-day-12-when-life-gives.html">emon ginger scones</a> that she made last year were the kind you dream about. Of course, I was not at all surprised that she used one of her many travels to create this delicious feta dip recipe. Check out her site next time you can't figure out where to eat in Austin, or if y'all just want to know what's happening with the South Austin food scene. <br />
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I visited Morocco in 2008, and one of the things that sticks with me to this day are the vibrant colors throughout the country. From the souk merchants selling spices arranged in big piles, to the colorful ceramic
tiles and dishware to the seemingly endless groves of olives and citrus -- color is everywhere! (And yes, both my
pictures here feature ceramics I bought while in Morocco.)<br />
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Common throughout Morocco and North Africa are preserved lemons, which are simply made by putting lemons in salt, and letting them cure. Over time, the salt softens the rinds, which is the primary part used. With Meyer lemons, they are already a bit sweeter than typical lemons, so using them to make preserved lemons really makes for a nice flavor.<o:p></o:p><br />
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I was fortunate to receive Meyers from Girl Gone Grits last year and I found a jar of my preserved lemons in the fridge. For the 12 Days of Meyers, I thought a Moroccan-influenced recipe would be nice, and looked to my Moroccan cookbooks for inspiration. I’ve created a feta-based dip that can be easily tweaked for the flavors you wish to feature, and it also makes a great filling for a briouat, a phyllo-filled pastry which can be sweet or savory.<o:p></o:p><br />
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Use the dip as is with vegetable sticks and chips, as a spread on pita bread and then lightly toasted in the oven, stuff a chicken breast with it, or use as a sandwich spread.<br />
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<u><span class="Apple-style-span" style="font-size: large;"><b>Feta Cheese and Preserved Lemon Dip</b></span></u></div>
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8 ounces feta cheese (milder flavored or low sodium preferred), crumbled<o:p></o:p></div>
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3 medium cloves garlic<o:p></o:p></div>
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3 Tablespoons preserved Meyer lemons, roughly chopped (the rind, not the pulp)<o:p></o:p></div>
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⅓ – ½ cup Greek yogurt (I used non-fat) or low fat sour cream<o:p></o:p></div>
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1 Tablespoon Meyer lemon juice<o:p></o:p></div>
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1 teaspoon za’tar seasoning*<o:p></o:p></div>
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2 – 3 sprigs fresh thyme, leaves removed from stems<o:p></o:p></div>
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Fresh ground black pepper to taste<o:p></o:p></div>
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Meyer lemon zest for garnishing<o:p></o:p></div>
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In a food processor, place the feta, garlic, and preserved lemons; pulse a few times to chop.<br />
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Add yogurt, Meyer lemon juice, za'tar, thyme and black pepper and puree until desired consistency is reached.</div>
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Taste for seasonings; add additional lemon juice or yogurt (or milk or unsweetened non-dairy milk, or even water) to thin out. It will seem quite salty at first!<br />
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When flavors are balanced to your liking, scrape into a bowl, garnish with lemon zest, cover, and refrigerate for at least an hour so flavors can meld.</div>
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* Za’tar is a North African/Middle Eastern spice blend of dried oregano, thyme, sumac, sesame seeds and salt. If you’re here in Austin, Central Market carries it in their bulk spice section; other specialty grocers or Middle Eastern stores will carry it. It adds a nice unique flavor to dishes.</div>
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<u><b><span class="Apple-style-span" style="font-size: large;">Briouats</span></b><o:p></o:p></u></div>
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Phyllo dough,
defrosted according to package directions<o:p></o:p></div>
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Melted butter
or cooking spray <o:p></o:p></div>
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Feta Cheese
and Preserved Lemon Dip (use as is, or blend with some cooked spinach)<o:p></o:p></div>
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This is a pretty loosey-goosey recipe, as I improvised as I was making them; it may not be the best choice for novice cooks (sorry!) because phyllo can be difficult. Alternately, you can buy the premade <a href="http://www.athensfoods.com/products/">phyllo mini–cups</a>, which are a cinch to
use!<o:p></o:p></div>
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Preheat oven to 375 degrees.<br />
Lay a sheet of phyllo on a clean, flat surface. Spray lightly with cooking spray or brush with melted butter.<br />
Lay another phyllo sheet directly on top, and spray again.<br />
Cut from the long edge into 2 ½ - 3” strips.<br />
At the bottom of a cut strip, place about a tablespoon of dip.<br />
Triangle-fold the strip all the way to the top, making flag-shaped bundles.<br />
Place on baking sheet and repeat with remaining phyllo strips.<br />
Lightly spray tops with cooking spray, and bake 15 – 20 minutes until golden brown.<br />
Let cool on a rack; best eaten slightly warm.<br />
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<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-41155779113506996.post-38574386126423251132014-01-08T04:45:00.000-08:002014-01-08T07:06:56.281-08:0012 Days of Meyers - Meyer Lemon Poppyseed Bread (Moosebread) <div class="separator" style="clear: both; text-align: center;">
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I started writing this blog back in the summer of 2009 and quickly learned that Austin had more than its fair share of food bloggers. After a year of discovering and following many of these blogs, as well as writing my own, I thought it was time to meet some of these fellow Austinites. I had noticed on Twitter that Addie Broyles, the food editor for the <a href="http://www.statesman.com/news/lifestyles/food-cooking/relish-austin-oh-kimchi-founders-keep-korean-tradi/nccD8/">Austin American Statesman,</a> was hosting a <a href="http://girlgonegrits.blogspot.com/2010/03/ive-got-golden-ticket.html">food blogger social event</a> during that year's SXSW festival. All the tickets had been swallowed up almost as quickly as they were made available. I just knew I needed to be there to meet more like-minded bloggers but I had missed out on getting a ticket. I sent her a private note on Twitter with a bribe. I told her that if she got me, a non-SXSW badge holder and new food blogger, a ticket into this event that not only would I be extremely grateful, but I'd also bring her a bottle of our homemade <a href="http://girlgonegrits.blogspot.com/2010/01/lemon-twist.html">limoncello</a>. She quickly replied letting me know that she'd hold a ticket for me, not so much for the limoncello, but because that is the kind of person she is. She has a true passion for bringing people together, be it local farmers, bloggers, photographers, restauranteurs, small business food owners or people who just genuinely love to cook and eat. She somehow keeps a wrangle on all of us and remembers each of us.
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Our friendship has grown since that bribe of limoncello and beyond our mutual love of food. I've had the joy of getting to know Addie as a mother, feminist, wife, nurturer, lover of the outdoors, and fellow AFBA board member. Besides her paid gig at the Statesman, she writes several other blogs like <a href="http://www.austin360.com/s/blogs/relish-austin/">Relish Austin</a>, which covers the local food scene, her great personal blog <a href="http://thefeministkitchen.com/">The Feminist Kitchen</a>, and in 2013 she spearheaded the <a href="http://www.amazon.com/Austin-Blogger-Alliance-Cookbook-American/dp/1609499670">AFBA Cookbook.</a> She continues to be the voice and advocate for local food writers and our growing food community. I'm beyond pleased that she accepted my invitation to be a part of my Twelve Days of Meyers series. The recipe she is sharing below is typical of how she truly connects food with the heartfelt stories of the cook/baker. Enjoy!<br />
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Photo Courtesy of Addie Broyles</div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">My family might be the only in America that eats something called “moosebread.” </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">It’s a poppyseed loaf topped with a citrus glaze that my grandmother started making in the 1960s, at least the best that my mom can recall, but it wasn’t until about 20 years later that it earned its unique name and nuzzled its way into family history.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">The name comes from my uncles, Curt and Chris, who at some point during their early adulthood adopted the word “moose” as kind of an inside joke.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Curt, the youngest in my notoriously short family, was a 6-foot-plus football player who also played the piccolo in the marching band. (“He was taller than anyone at your folks’ wedding, and he was only in the eighth grade,” my grandmother recalls.)</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">My uncle Chris, a musical prodigy who is the oldest of the trio of siblings, has probably never played a game of football in his life, but the brothers are notoriously squirrely when they get together. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">At one point, they shared “the moose car” and invented a moose call that they’d sing out as a term of brotherly endearment, perhaps after a bout of roughhousing or charades gone wild.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">By the time the first grandchild was born (me), Curt became “Uncle Moose.” As a kid, it made sense because he was so tall, but I’ve learned over the years that moose is a state of mind, not a physical condition.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Last week, I talked to both of them to get the story of moosebread, or “moose food,” as they call it, straight from the moose’s mouth. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">“I was moose before moose was cool,” says Curt, a longtime employee of Bass Pro Shops who knows a thing or two about trends in lodge decor. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">As he remembers it, the bread got its name in January 1990, just a few weeks after my grandfather died after many years of illness.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">“We had pre-planned this trip to San Diego (to visit Chris and his wife, Betsy) and weren’t sure if we should go with the timing of things,” he says, “but it ended up being a really wonderful time of being together after his passing and burial. It was a way of saying, ‘We’re going to look forward to being together again.’”</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">He remembers munching on a loaf of poppyseed bread that my grandmother had tucked away in her suitcase. (She has been known to schlep plastic-wrapped baked goods all over this country.) </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Devouring the bread, Curt remembers saying something along the lines of, “You know, this is moose food.” Chris realized that Curt hadn’t just made a passing comment; he’d added another layer to the moose tradition, which by then also included a moose dance, the goofiest prancing you’ve ever seen, which is usually performed on New Year’s Eve and accompanied by tissues sticking out of one’s nose and ears.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Yes, it’s wacky, but don’t dare call it trivial. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">I’ll let Betsy, a longtime principal in San Diego who has a Ph.D., explain: “It’s a way of acknowledging human fallibility,” she says. “It’s a free pass out of the corner.”</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">“You have to recognize this human propensity for less-than-ideal behavior,” says Chris, the only other member of our family with a doctorate degree. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">“When you give the moose call, it’s a way of saying, ‘I caught you being less than your best, and we’re going to celebrate it.’ It makes it possible to laugh at things you wouldn’t usually laugh at.” </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Ultimately, acknowledging your inner moose is about embracing your inner child. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">“We never really grow up,” Chris says. “We only learn how to behave in public.”</span></div>
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Photo Courtesy of Addie Broyles
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"><strong style="font-weight: 700;">Meyer Lemon Poppyseed Bread (Moosebread)</strong></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">This poppyseed loaf, which half of our family calls moosebread and the other half calls moose food, is easily one of the most treasured treats in my grandmother’s recipe box. Her recipe calls for butter extract and oil instead of butter, which gives you an idea of when the recipe was likely developed in some unknown Midwestern kitchen, and to honor that legacy, I’ve kept them in this modified version.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">The only real change in my version is swapping out orange juice in the glaze for Meyer lemon juice, one of my favorite ingredients this time of year, for my friend and fellow food blogger Kristina Wolter’s 12 Days of Meyer Lemon series on her blog, <a href="http://girlgonegrits.com/">Girl Gone Grits</a>. Wolter has what might be the largest, most productive Meyer lemon tree in Austin, which last year gave more than 1,000 lemons.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Between the lemons she gave me for this challenge and the lemons from my own small tree, I squeezed almost two quarts of juice and grated enough zest for a large batch of limoncello, the recipe for which you can find on her website. I also ended up making one loaf and a dozen poppyseed muffins from this batch of batter. I put too much batter in the loaf pan, which made the top crack, but it still tasted as good as I remember it.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 1/2 tsp. baking powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 1/2 tsp. salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 1/2 Tbsp. poppy seeds</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">2 1/4 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">3 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 1/2 cup milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 cup vegetable oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 1/2 tsp. vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 1/2 tsp. almond extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1 1/2 tsp. butter flavor</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">2 tsp. Meyer lemon zest</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1/2 cup Meyer lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1/2 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1/2 tsp. butter flavoring</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">1/2 vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Preheat oven to 350 degrees. Spray two 9-inch-by-5-inch loaf pans with cooking spray and set aside.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">In a large mixing bowl, combine baking powder, flour, salt and poppy seeds. In another bowl, whisk together sugar, eggs, milk, oil, extracts and zest. Slowly pour the wet ingredients into the dry ingredients and thoroughly combine. Divide the batter between the two loaf pans. Bake for about one hour until middle of the bread has set.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">During the last 10 minutes of baking, make the glaze by heating the glaze ingredients in a small saucepan over medium heat. Simmer for a few minutes and then turn off heat.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">Right after you remove the loaves from the oven, slowly pour glaze on top of each loaf. Once the loaves have cooled, remove from pan and wrap in plastic wrap. Serve slices of bread at room temperature or warmed slightly. Makes two loaves.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;">— Addie Broyles</span></div>
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</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-41155779113506996.post-18380859365299922842014-01-07T05:06:00.001-08:002014-01-07T20:20:35.128-08:0012 Days of Meyers - Meyer Ricotta Cheese Skillet Cake<div class="separator" style="clear: both; text-align: center;">
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I first met Elizabeth a couple years ago at the <a href="http://techmunchconf.com/">Tech Munch Conference</a> here in Austin. We were sitting next to each other and I originally thought she was a model. Tall, gorgeous and owner of an amazing smile, I wanted to break the ice and introduce myself so I went to the complimentary snack table and loaded up on several pieces of <a href="http://milesofchocolate.com/">Miles of Chocolate Brownies</a>. When I sat back down, I offered her some and we have been friends ever since. It’s no surprise to me that <a href="http://localsavour.com/">Local Savour's</a> following reaches far beyond just Austin. She has a passion and desire to take local, in-season ingredients and create easy and tasty dishes with them. Her success and reputation grows with each <a href="http://www.austinchronicle.com/food/2013-01-04/top-10-austin-food-blogs/">award</a> she wins, <a href="http://localsavour.com/book/">e-books</a> or <a href="http://localsavour.com/video/">videos</a> she produces, or story she posts. To me, this recipe sums her up completely. It’s fresh, light, easy and beautiful. Enjoy!</div>
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When we first bought our current house, one of our good friends (that happens to have studied horticulture) gave us some great advice. "Plant fruit trees," she said, "It's the one regret that I have from when we bought our own house." Our friend eventually planted fruit trees in her yard but not until after they had lived there for over 10 years. "We could have been enjoying fresh fruit from our yard all of that time," she continued, "They are just now producing fruit." SO ... one of the first things <i>we</i> did was plant fruit trees in our new yard. We have only seen a few fruits develop over the last couple of years and I am eagerly waiting to see if this is THE year for our trees but for now we are lucky to know a few folks that are already enjoying the fruits of their labor (ha!) and are willing to share their delicious produce with us. One such friend is Kristina from <a href="http://girlgonegrits.blogspot.com/" target="_blank">Girl Gone Grits.</a> Her backyard Meyer Lemon trees have been bearing a healthy amount of fruit for a few years and she has graciously shared a large basket of the sweet and tart yellow spheres along with her sinfully delicious <a href="http://girlgonegrits.blogspot.com/2010/01/lemon-twist.html" rel="nofollow" target="_blank">Limoncello recipe.</a><br />
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What's a girl to do with copious amounts of lemons? Host a 12 Days of Meyer Lemon Recipe Event of course. Visit <a href="http://girlgonegrits.blogspot.com/" rel="nofollow" target="_blank">Girl Gone Grits</a> for more amazing recipes with Meyer Lemons.<br />
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And in the meantime, I really can not think of a better way to ring in the new year than with a good slice of an easy-to-bake cake. Not everyone enjoys tasting lemon in their desserts but I have always adored a little zest in mine. The combination of tangy lemon blended with creamy ricotta cheese has long been one of my favorite blends when it comes to the classics and this warm Meyer Lemon and Ricotta Cheese Skillet Cake doesn't disappoint –– it's going to be a great year.
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<span style="font-size: large; line-height: 18px;"><b>Meyer Lemon and Ricotta Cheese Skillet Cake</b></span></div>
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<b>Ingredients</b></div>
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<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">2 medium Meyer lemons - zest and juice</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">2 cups all-purpose flour</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">1 cup ricotta cheese</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">1/2 cup + 1 Tablespoon granulated sugar</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">2 teaspoons baking powder</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">1/2 teaspoon sea salt</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">5 Tablespoons unsalted butter - melted</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">1 egg</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">1 cup milk (I used 2%)</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">For the glaze:</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">1 cup powdered sugar</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 3px; margin-left: 4px;">1 medium Meyer lemon zest & juice</li>
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<b>Instructions</b></div>
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<li class="yiv7570504841" style="display: list-item; margin-bottom: 7px; margin-left: 4px;">Preheat oven to 350 degrees.</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 7px; margin-left: 4px;">Use one Tablespoon of butter to coat a heavy duty or cast-iron 10-12" pan and set aside.</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 7px; margin-left: 4px;">In a large bowl add flour, sugar, baking powder and salt and stir together well. Next, add milk, egg, ricotta cheese, lemon zest and juice, and remaining melted butter and continue to stir together well until the batter is formed.</li>
<li class="yiv7570504841" style="display: list-item; margin-bottom: 7px; margin-left: 4px;">Pour batter into the buttered pan and then sprinkle with remaining Tablespoon of sugar. Bake for 25-35 minutes or until outer edges are slightly golden and center is cooked through.</li>
<li class="yiv7570504841" id="yui_3_13_0_ym1_1_1388675106587_4408" style="display: list-item; margin-bottom: 7px; margin-left: 4px;">Remove from the oven and make glaze.</li>
<li class="yiv7570504841" id="yui_3_13_0_ym1_1_1388675106587_4406" style="display: list-item; margin-bottom: 7px; margin-left: 4px;">Add powdered sugar, lemon zest and 1 Tablespoon of lemon juice and stir well until it becomes honey like in texture adding a touch more lemon juice if needed, 1/4 teaspoon at a time. Drizzle glaze over cake and serve</li>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-41155779113506996.post-90531197154211575472014-01-06T06:11:00.000-08:002014-01-06T06:11:23.898-08:0012 Days of Meyers - Spicy Hummus<br />
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When the <a href="http://austinfoodbloggers.org/">Austin Food Blogger Alliance</a> was first created back in 2011, we had an open cocktail party to not only introduce this new group to the local food bloggers, but also to give the bloggers a chance to meet each other and to hopefully get them excited about joining this one-of-a-kind alliance. It was at this event that I first met <a href="http://hilahcooking.com/">Hilah</a>. She was standing at the bar and I was instantly drawn to her as I was already a fan/follower of her online cooking show. I went over and introduced myself as I wanted to see if she was that same wicked-cool chick in person as she was on her show. I was very happy to learn that she was. Everything you see on her wildly popular show is exactly how she is when y'all are just hanging out with her. Along with her producer and husband <a href="http://christophersharpe.com/">Christopher Sharpe</a>, the couple have created a strong following for their show. As wildly popular as she is, I'm impressed that she has not let stardom go to her head as she is still grounded, funny and adorable, and all while cooking up a storm in her cool orange kitchen. Did I mention she was just voted #1 of the top 10 Austin Food Blogs by the <a href="http://www.austinchronicle.com/food/2014-01-03/top-10-austin-food-blogs/">Austin Chronicle</a>? I'm happy to be able to share her recipe here for yummy Meyer Hummus as today's guest blogger. And if you have not had a chance to check out her site, please click on her link below for a fun cooking 101. Or go <a href="http://hilahcooking.com/learn-to-cook-book/">here</a> for a list of her cookbooks to order.<br />
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Hummus was one of the very first video recipes I posted. It's a staple in my house because it's quick and cheap to make, it's high in fiber and relatively low in calories (at least the way I make it, it is) and is a wonderful snack with some celery sticks and even a decent stand-in for dinner when you're rushed or lazy or home alone with no one to judge you for eating hummus on crackers in your undies on the couch, sprinkling crumbs amongst the cushions as you yuk it up with the TV. In the years since publishing the original recipe, I've gotten innumerable comments to the effect of: <em style="font-style: italic;">I never knew hummus was so easy to make</em>.</div>
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And that is how I wreak my vengeance upon manufacturers of over-priced, store-bought hummus!</div>
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I'm kidding, what kind of insane person would take personal offense to a hummus company?</div>
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For this spicy variation on hummus, I used plenty of sweet-tart Meyer lemon juice and cut down on the olive oil by, like, a whole lot. This makes it thrifty for the change purse and lower in fat and calories, duh, so maybe it will help out with those New Year resolutions, too. If you like the buttery texture of traditional hummus, feel free to add another 1/4 cup of olive oil to the mix. </div>
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Harissa is a spicy condiment from North Africa made from ground dried red chiles, caraway, cumin, coriander, garlic, salt and enough olive oil to bind them together. It's divine. I happen to have a tube of it (pictured) that I got from World Market, but if you can't find it, it's very easy to make your own and it's delicious in this and as a rub for grilled meat or fish, or an addition to salad dressing (especially grain salads). If you've got a modern copy of <em style="font-style: italic;">The Joy of Cooking</em>, there's a recipe in it that I use and is the best recipe I've tried for homemade harissa. </div>
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<b><span class="Apple-style-span" style="font-size: large;">Spicy Meyer Lemon Hummus</span></b></div>
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Ingredients<br />
1 1/2 cups cooked chickpeas<br />
1 Meyer lemon (or 2 standard lemons)<br />
1/4 cup water<br />
2 cloves garlic<br />
2 tablespoons tahini<br />
1 tablespoon olive oil<br />
2 teaspoons harissa (or less for less heat)<br />
1/2 teaspoon toasted cumin seeds<br />
1/2 teaspoon smoked paprika<br />
1/2 teaspoon salt (reduce or omit if using canned chickpeas)<br />
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Instructions<br />
Drain chickpeas (and rinse if using canned) and place in blender or food processor.<br />
Zest the lemon to get 1/2 teaspoon zest and add that; juice the lemon to get 1/4 cup lemon juice and add that, straining the seeds out.<br />
Add all other ingredients and pulse a few times to get started, then blend to a smooth puree. You may want or need to add some more water or olive oil for a thinner hummus.<br />
Store in an airtight container in the refrigerator up to a week.<br />
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Yield: about 2 cups<br />
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Check out more of Hilah below.<br />
<a href="http://www.hilahcooking.com/" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">HilahCooking.com</a><br />
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<b>Find me on Youtube!</b> <a href="http://youtube.com/hilahcooking" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">http://youtube.com/hilahcooking</a></div>
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On Facebook: <a href="https://www.facebook.com/hilahcooking" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">https://www.facebook.com/hilahcooking</a></div>
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<b>Check out my cookbook!</b> <a href="http://learntocookbook.com/" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">http://learntocookbook.com/</a></div>
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On Twitter: <a href="https://twitter.com/HilahCooking" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">https://twitter.com/HilahCooking</a></div>
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And sometimes I use Pinterest: <a href="http://pinterest.com/hilahcooking/" id="yui_3_13_0_ym1_1_1388500334368_6939" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: rgba(0, 0, 0, 0); background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #196ad4; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">http://pinterest.com/hilahcooking/</a></div>
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