tag:blogger.com,1999:blog-54883341993499724682024-03-19T00:42:45.835-05:00Sugar & Spice by CelesteCelestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.comBlogger600125tag:blogger.com,1999:blog-5488334199349972468.post-40201678284505904212021-09-08T11:19:00.001-05:002021-09-08T11:20:10.853-05:00Bakery Style Blueberry Streusel Muffins<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVpkeS91KG1V5mCM0Q9t-ZS-WpBUP7cqXBKZ3XQMjkvaMnZYSCXejQTKIRiMeBguSqY9-ysLYVAFwwqORmUOSORwV0ArqVwQz3Cu7zRcDF0ZbJcNq0PrY1a6ct85yRqcOMkMfGol5Nmjb/s2048/Muffins+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVpkeS91KG1V5mCM0Q9t-ZS-WpBUP7cqXBKZ3XQMjkvaMnZYSCXejQTKIRiMeBguSqY9-ysLYVAFwwqORmUOSORwV0ArqVwQz3Cu7zRcDF0ZbJcNq0PrY1a6ct85yRqcOMkMfGol5Nmjb/w420-h560/Muffins+4.jpg" width="420" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbjatrJMFjSh49pPfNWtQyk_dAlXxSSUfbfv1vtbbYCLMRd8yHWqNscsodEGF9HwEDtd_2lZkxgBHb4rXjv7cKXlYXz5UvGITf5DKY0J5KGwFzf6bT2g67mJNZsydhfUKw8_MTv5d0WYg/s2048/Muffins+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbjatrJMFjSh49pPfNWtQyk_dAlXxSSUfbfv1vtbbYCLMRd8yHWqNscsodEGF9HwEDtd_2lZkxgBHb4rXjv7cKXlYXz5UvGITf5DKY0J5KGwFzf6bT2g67mJNZsydhfUKw8_MTv5d0WYg/w506-h337/Muffins+2.JPG" width="506" /></a></div><span style="font-family: georgia;"><br />The baking bug hit our house hard this past weekend. We've got Chunky Monkey Bars, Blueberry Crumble Pie and these delicious Blueberry Muffins as evidence (or what's left of them).</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">I've been craving Blueberry Muffins for quite a while, and when I saw these, I just couldn't resist! I mean....I had blueberries in the freezer practically BEGGING me to make them. It would have been a shame to let them down, right??</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Any baker knows that the best muffins have a beautiful, high rise and are mouth-wateringly fluffy. These are straight-up bakery worthy and did not disappoint. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">For these, I increased the amount of blueberries a smidge, and I also added extra cinnamon to the streusel topping (because extra cinnamon is NEVER a bad thing). My changes are included below. You can use any kind of milk that you have on hand. I only had skim milk, but whole or buttermilk would have been even better.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Enjoy, friends!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijbj5DkVyUUg30c4_wNOQSv3GTy7tz0M7NnJbKFH8WyqTlN_2DC91qwJOYQt6lAVaAdMX3M2n7GnAi62LhJYp4tZ_ljfqSTPstWkQwXPqYLzt0Ha_cBBPyPN6AfbZdAOqu5YPmIceqKbq/s2048/Muffins+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijbj5DkVyUUg30c4_wNOQSv3GTy7tz0M7NnJbKFH8WyqTlN_2DC91qwJOYQt6lAVaAdMX3M2n7GnAi62LhJYp4tZ_ljfqSTPstWkQwXPqYLzt0Ha_cBBPyPN6AfbZdAOqu5YPmIceqKbq/w418-h557/Muffins+3.jpg" width="418" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCN9vS8mccSfaLCwSbUTut3oY5napR2fPfiU7A3nw0TlN1kDULZBbpsnhT5855nNTdYuRpWj49GMch84XjdIfVQ98hCOPN5WwFIXtgwUGebACWdBoeIbM0dW47jS4zC-S82hdP7yH2q4T/s2048/Muffins.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCN9vS8mccSfaLCwSbUTut3oY5napR2fPfiU7A3nw0TlN1kDULZBbpsnhT5855nNTdYuRpWj49GMch84XjdIfVQ98hCOPN5WwFIXtgwUGebACWdBoeIbM0dW47jS4zC-S82hdP7yH2q4T/w536-h356/Muffins.JPG" width="536" /></a></div><br /><span style="font-family: georgia;"><b>Bakery Style Blueberry Streusel Muffins</b><br />Adapted from: <a href="https://www.littlesweetbaker.com/bakery-style-blueberry-streusel-muffins/">Little Sweet Baker</a></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div><b>Ingredients:<br /></b><b>Muffin Batter:</b></div><div>2 & 1/2 cups all-purpose flour</div><div>1 tbsp baking powder</div><div>1 tsp baking soda</div><div>1/2 tsp salt</div><div>1/2 cup unsalted butter, melted and cooled</div><div>1 cup granulated sugar</div><div>2 large eggs</div><div>1 cup milk </div><div>1 tbsp vanilla extract</div><div>2 cups blueberries (fresh or frozen)</div><div><br /></div><div><b>Streusel Topping:</b></div><div>1/4 cup granulated sugar</div><div>1 tbsp all-purpose flour</div><div>1/4 tsp ground cinnamon</div><div>2 tsp unsalted butter, melted</div><div><br /></div><div><b>Directions:</b></div><div>Preheat the oven to 425F. Spray an entire standard-size (12 count) muffin pan with non-stick cooking spray, or line with muffin cups. </div><div><br /></div><div>For the streusel, mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter and set aside.<br /><br /></div><div>In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.</div><div>In the bowl of stand mixer with paddle attachment, mix the melted butter with the sugar on medium speed until light and fluffy. Add the eggs, milk, and vanilla. Mix on low speed for a few more minutes.<br /><br /></div><div>Slowly add the dry ingredients to the bowl of the mixer and gently mix on low speed until almost combined. Fold in the blueberries with a spatula until just combined.</div><div>Divide the batter into the 12 muffin cups, filling all the way to the top. Sprinkle with the streusel topping.<br /><br /></div><div>Bake for 5 minutes at 425F, then, keeping the muffins in the oven, reduce the heat to 375F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.</div><div>Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.<br /><br /></div><div>Enjoy!</div><div><br /></div></span></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-20986452528907259642021-08-03T13:50:00.004-05:002021-08-03T13:50:52.889-05:00Super Easy Refrigerator Pickles<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowubxNLEHZZmV4vBm5mV1hw3UtZxlBjZo64fR1_Z763UbdNRE6WXW3c2oKQBvbm4c9onCHHH3dmF0vuUZcG1cl4GbFEC6U4CdD4dOpo4i2WRaG-LrkXf1Jzgli-TSPgB7yrts-6-uEZJO/s2048/Pickles+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="575" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowubxNLEHZZmV4vBm5mV1hw3UtZxlBjZo64fR1_Z763UbdNRE6WXW3c2oKQBvbm4c9onCHHH3dmF0vuUZcG1cl4GbFEC6U4CdD4dOpo4i2WRaG-LrkXf1Jzgli-TSPgB7yrts-6-uEZJO/w431-h575/Pickles+3.jpg" width="431" /></a><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuwRHPZOwuLHLMEOKyCf-gPvR1LDdLyTLiYoRtFX1ruNiwtYkC6XkPefBd1XIbtfS7HESRnRKFuuSuTyQ4uyK3u3Y_w7zQCCBSH5M2ZzILRze34GB809SbsWhgwHg67_S0BvCCP5SrUK2/s2048/Pickles+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="579" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuwRHPZOwuLHLMEOKyCf-gPvR1LDdLyTLiYoRtFX1ruNiwtYkC6XkPefBd1XIbtfS7HESRnRKFuuSuTyQ4uyK3u3Y_w7zQCCBSH5M2ZzILRze34GB809SbsWhgwHg67_S0BvCCP5SrUK2/w434-h579/Pickles+2.jpg" width="434" /></a></div><br /><span style="font-family: georgia;">Gracious, this summer has been busy! How are these warm, summer days going for your family?</span><p></p><p><span style="font-family: georgia;">We've had an ABUNDANCE of rain...there have even been a few days where I wondered if it would ever stop. My veggie garden has mostly loved all the rain, but even a garden doesn't like too much. Alas, powdery mildew and early blight usually make an appearance at some point in my backyard garden, but for right now, it's still going strong!</span></p><p><span style="font-family: georgia;">This year, my cucumbers have done much better. Last year they did okay but not great. I built a trellis out of bamboo stakes this year, and they really seem to like their new spot. I grow them mainly for one reason...pickles!</span></p><p><span style="font-family: georgia;">My family LOVES them, and homemade pickles are SOOOOOO much better than store-bought. Have you ever tried making your own? </span></p><p><span style="font-family: georgia;">It's easy-peasy! Really!</span></p><p><span style="font-family: georgia;">Slice your cucumbers, place them into a jar and pour a hot mixture of vinegar, water, garlic and salt over the top. Place the lid on the jar and let them hang out in the fridge for a day or two.</span></p><p><span style="font-family: georgia;">Voila!</span></p><p><span style="font-family: georgia;">The best pickles you'll ever eat!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhod-JwsYFayMCL6w43OMOI360N7bVnIKEX4o7GwjwGmm0AQ3T8bmrKMosqTY9ys7ragrObxbh1ybO8-Njrptg_t8qew4fc7y-7tD6QSYZqv0zDhFEoif6qt7byIxT-nrUnll3-ZIyGY3Tt/s2048/Pickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="581" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhod-JwsYFayMCL6w43OMOI360N7bVnIKEX4o7GwjwGmm0AQ3T8bmrKMosqTY9ys7ragrObxbh1ybO8-Njrptg_t8qew4fc7y-7tD6QSYZqv0zDhFEoif6qt7byIxT-nrUnll3-ZIyGY3Tt/w436-h581/Pickles.jpg" width="436" /></a></div><span style="font-family: georgia;"><br /><b>Refrigerator Pickles</b><br />Adapted from: <a href="https://www.amazon.com/Vegetable-Gardening-Wisdom-Inspiration-Getting/dp/1635861411">Vegetable Gardening Wisdom: Daily Advice and Inspiration for Getting the Most from Your Garden</a>, By: Kelly Smith Trimble<br /></span><p></p><p><span style="font-family: georgia;"><b>Ingredients:</b><br />2 cups sliced cucumbers<br />1 cup vinegar<br />1/4 cup water<br />1/4 cup sugar<br />1 tsp salt<br />A few sprigs of fresh dill<br />2 garlic cloves</span></p><p><span style="font-family: georgia;"><b>Directions:</b><br />Place the sliced cucumbers into a heat resistant jar (such as a Ball or Mason jar).</span></p><p><span style="font-family: georgia;">Add the garlic cloves and fresh dill to the jar as well.</span></p><p><span style="font-family: georgia;">Combine the vinegar, water, sugar and salt into a small saucepan and heat until the sugar dissolves.</span></p><p><span style="font-family: georgia;">Pour the hot brine over the cucumbers so that they are completely covered with liquid.</span></p><p><span style="font-family: georgia;">Screw on the lid.</span></p><p><span style="font-family: georgia;">Let sit in the fridge for 1-2 days, then enjoy!</span></p><p><span style="font-family: georgia;">These can be kept in the fridge for up to one month.</span></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-1032290508210536512021-06-15T08:00:00.002-05:002021-06-15T08:00:00.251-05:00Mint Chocolate Chip Cookies with Fresh Mint<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthl3QsJGLkFii9-o7j2lAUhFfGUeVbm6JmFs3uYyOtoXR_7XybGyvJuFlQV0nhip6fQMKICgBbAiwK_q3kDvKslAHMoT9zlOjnVcljVsBtqSaofzRaNruY_vSsav-AYArIvqY8WOGLEbN/s2048/Mint+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthl3QsJGLkFii9-o7j2lAUhFfGUeVbm6JmFs3uYyOtoXR_7XybGyvJuFlQV0nhip6fQMKICgBbAiwK_q3kDvKslAHMoT9zlOjnVcljVsBtqSaofzRaNruY_vSsav-AYArIvqY8WOGLEbN/w419-h558/Mint+Cookies+2.jpg" width="419" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASgTg-vLexr6ELJwcpO6IfhvKrLJAd9FBD2N-s5NIlj4pqLmGD00r5MDH7lc6Iu1KhOZOc4wlPGtWB3gG1VPzCsecKG-8R_UlwiY3wdYPztJXW27Hm6KARSEy52440kTQ7rVEcQphZ577/s2048/Mint+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="523" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASgTg-vLexr6ELJwcpO6IfhvKrLJAd9FBD2N-s5NIlj4pqLmGD00r5MDH7lc6Iu1KhOZOc4wlPGtWB3gG1VPzCsecKG-8R_UlwiY3wdYPztJXW27Hm6KARSEy52440kTQ7rVEcQphZ577/w418-h523/Mint+Cookies.jpg" width="418" /></a></div><span style="font-family: georgia;"><br />The garden is in full swing over here at our house, and my fresh chocolate mint is trying to take over, as it likes to do. If you let it, it will grow like a weed...but it smells oh.so.divine.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">In the past, I've plucked the extra, unruly mint from the garden and discarded it, but no more, friends! No...from now on, I'm letting it grow however it wants and using it to make these deliciously minty cookies!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Up until now, I've mainly just used my fresh mint to infuse teas. A cookie craving hit me the other day, though, and these were the wonderful result.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">After a quick google search, I discovered a recipe by Andrea Bemis. She <u>brilliantly</u> steeped melted butter with fresh mint, which you then strain and use in the cookie batter. This perfectly infuses the butter with the flavor of fresh mint. It comes through well in the finished cookies, but isn't completely over-powering. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">If you are a mint chocolate chip fan, you MUST try these! Or, if you have an over-abundance of mint in your garden and need a new recipe to try, give these a whirl!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /><b>Mint Chocolate Chip Cookies</b><br />Adapted from: <a href="https://www.dessertfortwo.com/mint-chocolate-chip-cookies/">Dessert for Two</a> & <a href="https://dishingupthedirt.com/recipes/chocolate-chip-real-mint-cookies/">Dishing Up the Dirt</a><br /><br /><b>Ingredients:</b><br />
1/2 cup (1 stick) unsalted butter<br />
1/2 cup firmly packed fresh mint, roughly chopped<br />
1/2 cup firmly packed dark brown sugar<br />
1/2 cup granulated sugar<br />
1 egg, room temperature<br />
1 tsp vanilla extract<br />
1 1/2 cups all-purpose flour<br />
1 tsp baking soda<br />
1/2 tsp fine sea salt<br />Heaping 1/2 cup semisweet or dark chocolate chips</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /><b>Directions:<br /></b>
Place the butter and mint in a small saucepan over medium heat. Melt the
butter, swirling occasionally. After about 2-3 minutes, when you can smell the
mint, turn the heat off and let the butter continue to steep for 30 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Strain the butter, firmly pressing the leaves to extract all
of the butter that you can from the leaves.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />In the bowl of a stand mixer, beat the butter and sugars
until light and creamy, 3-5 minutes.<br />Next, add the egg and vanilla and beat for an additional
minute.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />In a separate bowl, whisk together the flour, baking soda
and salt.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Slowly add the dry ingredients to the mixer while running,
stopping to scrape the bowl as needed.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Finally, add the chocolate chips and mix just until
combined.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Remove the cookie dough from the bowl, wrap in plastic wrap,
and press flat into a disk. Chill for 1 hour.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Preheat the oven to 350F.<span style="mso-spacerun: yes;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="mso-spacerun: yes;"><br />
</span>Line two baking sheets with silicone baking mats or
parchment paper.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Roll the dough into balls, based on your desired cookie size
(I use approx. 2 Tbsp of dough for each cookie).<span style="mso-spacerun: yes;"> </span>Generously space the balls out on your baking
sheets, at least a few inches apart (the cookies will spread considerably).</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Bake for 11-12 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Let cool on the baking sheet for 2 minutes, and then move to
a cooling rack to cool completely.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Enjoy!</span></div><p></p><p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal"><o:p></o:p></p><br /><p></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-83502375221193926502021-04-28T10:45:00.002-05:002021-04-28T10:45:14.519-05:00Celeste's Iced Caramel Macchiato (Starbucks Copycat Recipe!)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiEqvjB2VBzdFyq_5tXWzMx1MPS4MuCn3JA70ekTfSFUrd2nt5Omgy5ijIy-V0_MPgTeViVgcamg2S-7_gDJm64pKlGpHYLxn6idZ0JmwuoOobRGrgrEfk7PRuJ3-Pwj4T1qlSlcRH65-/s2048/Macchiato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="573" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiEqvjB2VBzdFyq_5tXWzMx1MPS4MuCn3JA70ekTfSFUrd2nt5Omgy5ijIy-V0_MPgTeViVgcamg2S-7_gDJm64pKlGpHYLxn6idZ0JmwuoOobRGrgrEfk7PRuJ3-Pwj4T1qlSlcRH65-/w430-h573/Macchiato.jpg" width="430" /></a></div><span style="font-family: georgia;"><br />An Iced Caramel Macchiato was one of the things I was MOST excited about making once I had an espresso machine. They are my absolute favorite Starbucks drink, and being able to recreate them at home has been amazing (not to mention a money saver!). They may sound super fancy, but they are totally easy to whip up.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">With a Macchiato, it's all about aesthetics. It has distinctive layers of caramel/vanilla at the bottom, milk in the middle, and gorgeous swirls of espresso that sort of dance around the edges of the glass. </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">A gentle swirl before drinking makes it all come together perfectly, and there's just something about those delicious globs of caramel at the bottom of the glass. I never FULLY incorporate those when stirring, because they are just so delicious when they make their way up the straw.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Enjoy, friends!</span></div><div><span style="font-family: georgia;"><br /><b>Celeste’s Iced Caramel Macchiato (Starbucks Copycat
Recipe!)<br /><br /></b><b>Ingredients:<br /></b>
1 Tbsp caramel sauce<br />
1 Tbsp vanilla sauce<br />
Ice<br />
8-10 oz. milk (whatever your favorite kind is…I love almond milk in this
recipe)<br />
2 shots espresso<br /><br /><b>Directions:<br /></b>
Add the vanilla and caramel syrups to the bottom of a 16 oz glass.<br /><br />
Next, add enough ice cubes to fill the glass half-way. <span style="mso-spacerun: yes;"> </span>Slowly pour the milk over the ice cubes, leaving
just enough room for the espresso.<br /><br />
Slowly pour espresso over the top. Drizzle with additional caramel sauce, if
desired.<br /><br />
Gently swirl drink to combine ingredients before drinking.<br /></span></div>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-68611151244180865602021-04-12T10:50:00.001-05:002021-04-12T10:50:48.388-05:00Carrot Cake Cheesecake Bars<div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd-o1Boi_-rbmuDI4DttRkuj74kwfKGL7NY4heEsgGaO7kiDSOXUwRVi0XTzM7Bvs7IBWy7u_ws0pZcVMMBEvQSoygNmzBz58xCrruYH9BlPt1YF7jdb77sHysVf-J7VcK4UGLFc59R4G/s2048/Carrot+Cake+Bars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1514" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd-o1Boi_-rbmuDI4DttRkuj74kwfKGL7NY4heEsgGaO7kiDSOXUwRVi0XTzM7Bvs7IBWy7u_ws0pZcVMMBEvQSoygNmzBz58xCrruYH9BlPt1YF7jdb77sHysVf-J7VcK4UGLFc59R4G/w422-h570/Carrot+Cake+Bars.jpg" width="422" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFYRoAIHinp3LvEGLq6u1seuiywv1MHOyLa1HepnhL97EiJs21FE7eE79-6FhrG692YwKISEVPUBrAsua2-pQHyL2wHwRLMRCDGBJmpjUPl2bgDL8-yFLfBGX5ZPVTZHCJmnADu7gkaMc/s2048/Carrot+Cake+Bars+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="567" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFYRoAIHinp3LvEGLq6u1seuiywv1MHOyLa1HepnhL97EiJs21FE7eE79-6FhrG692YwKISEVPUBrAsua2-pQHyL2wHwRLMRCDGBJmpjUPl2bgDL8-yFLfBGX5ZPVTZHCJmnADu7gkaMc/w425-h567/Carrot+Cake+Bars+4.jpg" width="425" /></a></div><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">If you love both Carrot Cake and Cheesecake and don't want to decide between the two, these delicious bars were made for you! They marry the two desserts beautifully together into a bar that is perfectly sweet, but not overly so. They were great served at room temperature, but even better the next day once they had a chance to chill.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Just be prepared...they tend to disappear FAST!</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">I loved this recipe because it includes both cinnamon and nutmeg, giving the carrot cake batter that warm, wonderful flavor that only a nice dose of spices can. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">The cheesecake batter comes together quickly and its fun to swirl the two batters together into luscious swirls on the top.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Enjoy!</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMC8qrbsia3yHfY3IhlKIbH72uuKWASNujZdK_E16pdHC6GfyYm2rhiIexdNhrzPn2273WPoKbEWllPmic22t1AVO6p-okl9dbmVrh5ZSUMii6tlOPW9ORU0uBknBf_t_VvaDJWCh0lhqC/s2048/Carrot+Cake+Bars+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMC8qrbsia3yHfY3IhlKIbH72uuKWASNujZdK_E16pdHC6GfyYm2rhiIexdNhrzPn2273WPoKbEWllPmic22t1AVO6p-okl9dbmVrh5ZSUMii6tlOPW9ORU0uBknBf_t_VvaDJWCh0lhqC/w402-h536/Carrot+Cake+Bars+2.jpg" width="402" /></a></div><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8RAke6QzbeBod0GjN5TStVRafoajxSTEDt8Hsatk1e0jA0L5EDkEdqW6JpW2HN2T1PXaBxcR2MQMGBQMvHuA-owAGQXuPKjx2Dulcsdto7RqrweYlDV2ALdM5bZYvTs-4f1zKKRGitfM/s2048/Carrot+Cake+Bars+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8RAke6QzbeBod0GjN5TStVRafoajxSTEDt8Hsatk1e0jA0L5EDkEdqW6JpW2HN2T1PXaBxcR2MQMGBQMvHuA-owAGQXuPKjx2Dulcsdto7RqrweYlDV2ALdM5bZYvTs-4f1zKKRGitfM/w407-h543/Carrot+Cake+Bars+3.jpg" width="407" /></a></div><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><b><span style="font-family: "Georgia",serif;">Carrot Cake
Cheesecake Bars<br /></span></b><span style="font-family: "Georgia",serif;">Adapted from: <a href="https://www.melskitchencafe.com/swirled-carrot-cake-cheesecake-bars/">Mel's Kitchen Cafe</a></span><b><span style="font-family: "Georgia",serif;"><br /></span></b>
<p class="MsoNormal"><b><span style="font-family: "Georgia",serif;">Ingredients:<br />
Carrot Cake:<br />
</span></b><span style="font-family: "Georgia",serif;">1 1/4 cups all-purpose
flour <b><br />
</b>3/4 tsp ground cinnamon<br />
3/4 tsp baking powder <b><br />
</b>1/2 tsp baking soda <b><br />
</b>1/4 tsp nutmeg <b><br />
</b>1/4 tsp salt <b><br />
</b>3/4 cup granulated sugar <b><br />
</b>1/4 cup packed brown sugar <b><br />
</b>2 large eggs <b><br />
</b>3/4 cup canola oil <b><br />
</b>1 tsp vanilla extract <b><br />
</b>1/2 pound carrots, finely shredded (about 2 cups) </span></p>
<p class="MsoNormal"><b><span style="font-family: "Georgia",serif;">Cheesecake
Batter:<br />
</span></b><span style="font-family: "Georgia",serif;">2 packages (16 ounces
total) cream cheese, softened <b><br />
</b>1/2 cup (3.75 ounces) granulated sugar <b><br />
</b>2 tablespoons sour cream<br />
2 large eggs <br />
1 teaspoon vanilla extract </span></p>
<p class="MsoNormal"><b><span style="font-family: "Georgia",serif;">Instructions:<br />
</span></b><span style="font-family: "Georgia",serif;">Preheat the oven to 350
degrees F. </span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif;">Lightly grease the
bottom and sides of a 9X13-inch pan with cooking spray and set aside.</span></p>
<p class="MsoNormal"><u><span style="font-family: "Georgia",serif;">For the carrot
cake batter:</span></u><span style="font-family: "Georgia",serif;"><br />
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking
soda, nutmeg and salt. Set aside.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif;">In another medium
bowl, whisk together the granulated sugar, brown sugar, eggs, oil and vanilla
until very well-combined and light in color, 1-2 minutes.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif;">Add the dry
ingredients and then the carrots and mix until no dry streaks remain (don't
over mix).</span></p>
<p class="MsoNormal"><u><span style="font-family: "Georgia",serif;">For the
cheesecake batter:<br />
</span></u><span style="font-family: "Georgia",serif;">Whip the cream cheese and
granulated sugar with an electric mixer (handheld or stand mixer) until smooth
and well-combined, 1-2 minutes. Add the sour cream, eggs and vanilla and mix
for another minute or so until evenly combined, scraping down the sides of the
bowl as needed.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif;">Spread half of the
carrot cake batter in a thin layer on the bottom of the prepared pan. Spoon the
cheesecake batter and remaining carrot cake batter over the top, alternating
heaping dollops so there's an even amount of batter across the bars.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif;">Use a knife to
lightly swirl the batter together. Bake the bars for 35-40 minutes, until the
top springs back lightly to the touch. Let cool completely. Serve at room
temperature or chilled (these bars can be made 1-2 days ahead of time;
refrigerate until serving).</span></p>
</div><p> </p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-65954119212032579002021-04-04T08:00:00.008-05:002021-04-04T08:00:00.285-05:00Orange Easter Bunny Rolls<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHg2C4TMzY8bXiANZNRJIIpgaLIs8B6nfuqJwfHx-cT8RJSsfloJheCdidf2vKuwbK_bMZqC98QDz4vqO6Tz1xoGaL0qbIqi_cE7oqYoWFKWWKrhr0YnJ_a_T2SSfaXY2wg2cZ6ISvGXgo/s2048/Bunny+Rolls+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHg2C4TMzY8bXiANZNRJIIpgaLIs8B6nfuqJwfHx-cT8RJSsfloJheCdidf2vKuwbK_bMZqC98QDz4vqO6Tz1xoGaL0qbIqi_cE7oqYoWFKWWKrhr0YnJ_a_T2SSfaXY2wg2cZ6ISvGXgo/w407-h543/Bunny+Rolls+4.jpg" width="407" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMXKry2yVm-swRQLE3zHJUhkiuA16iqSnuvPZEBLMNvNGPMAe3RmQTV3H8FAdW_5nv8cn2Z_FDbGBGFaL-FPo3CMXkH7GPSJkwEtKj_xdNY0b8QRWFPrjzP5ESUtQWnofDv-O82zaGR69/s2048/Bunny+Rolls+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMXKry2yVm-swRQLE3zHJUhkiuA16iqSnuvPZEBLMNvNGPMAe3RmQTV3H8FAdW_5nv8cn2Z_FDbGBGFaL-FPo3CMXkH7GPSJkwEtKj_xdNY0b8QRWFPrjzP5ESUtQWnofDv-O82zaGR69/w410-h547/Bunny+Rolls+3.jpg" width="410" /></a></div><p><span style="font-family: georgia;">These Orange Easter Bunny Rolls are so stinkin’ cute...<i>almost</i> too cute to eat. But after one bite of these orange marmalade-infused rolls of goodness, you’ll forget how cute they are and devour the whole thing....plus maybe a second.</span></p><p><span style="font-family: georgia;">Shh....Don’t ask me how I know this.</span></p><p><span style="font-family: georgia;">I’m not sure why I don’t typically buy orange marmalade. After all, it tastes so lovely on countless things. It’s perfect in this recipe...bright and cheery for spring! I might just add it to my regular jam rotation for a while.</span></p><p><span style="font-family: georgia;">The homemade dough isn’t complicated or too fussy. I made mine the day before and let it rise overnight in the fridge. After it came to room temp sitting on the kitchen counter, I just proceeded as normal with the next steps. Breaking the recipe up makes it seem even easier.</span></p><p><span style="font-family: georgia;">Shaping the rolls is fairly easy. Don’t stress over making them magazine-perfect. They will be adorable (and delicious), don’t you worry! Every</span><span style="font-family: georgia;">bunny will love these!</span></p><p><span style="font-family: georgia;">Happiest Easter to you and your family! </span></p><p><span style="font-family: georgia;">#Heisrisen</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFLvcn6emwvybQNqUevZqhbLFoIA4nZV_UX2CN1Rp2bIyZIEL5cvcOGR6S36EnMQZpewNn_Q5bZV0tmbmzQfX_jpuLwn7LK9h-7LSJxyjLMrIO0qupL4YM_RyRdX9CUSasbuXBLBeJaEI/s2048/Bunny+Rolls+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFLvcn6emwvybQNqUevZqhbLFoIA4nZV_UX2CN1Rp2bIyZIEL5cvcOGR6S36EnMQZpewNn_Q5bZV0tmbmzQfX_jpuLwn7LK9h-7LSJxyjLMrIO0qupL4YM_RyRdX9CUSasbuXBLBeJaEI/w388-h517/Bunny+Rolls+2.jpg" width="388" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfDDLWAwFxzYKIe3H2Z3E98WK-koXLlF4P78ctr_5z5Slej4Lcyg6Xe9cv_GFT6poqUjDSFy5ss6CX8zbo5MJlYRbtbtwFa16t2YbiWjGrVdTKZsokpCgGaFlwVgL3icT7FuVhKdWeffu/s2048/Bunny+Rolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfDDLWAwFxzYKIe3H2Z3E98WK-koXLlF4P78ctr_5z5Slej4Lcyg6Xe9cv_GFT6poqUjDSFy5ss6CX8zbo5MJlYRbtbtwFa16t2YbiWjGrVdTKZsokpCgGaFlwVgL3icT7FuVhKdWeffu/w425-h319/Bunny+Rolls.jpg" width="425" /></a></div> <b><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br />Orange Easter Bunny Rolls<br />
</span></b><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Adapted
from: <a href="https://www.bhg.com/recipe/orange-easter-bunny-rolls/">Better Homes & Gardens</a></span><p></p>
<p class="MsoNormal"><b><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Ingredients:</span></b><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br />
3</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"> </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-bidi-font-family: Georgia;">½</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-bidi-font-family: Georgia;">–</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> 4 cups
all-purpose flour <br />
1 package active dry yeast (2 1/4 teaspoons)<br />
1 cup milk<br />
</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">⅓</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> cup
granulated sugar<br />
</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">⅓</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> cup
butter<br />
¾ teaspoon salt<br />
2 eggs, lightly beaten <br />
</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">⅔</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> cup
orange marmalade<br />
1 egg (for egg wash)<br />
1</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"> </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-bidi-font-family: Georgia;">½</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> cups powdered sugar<br />
¼ cup orange marmalade</span></p>
<p class="MsoNormal"><b><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Directions:</span></b><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br />
In a large mixing bowl, stir together 2 cups of the flour and the yeast. In a
medium saucepan, heat and stir together milk, granulated sugar, butter, and 3/4
teaspoon salt just until warm (110°F to 120°F) and butter almost melts. Add
milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as
much of the remaining flour as you can.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Turn dough out onto a lightly floured surface. Knead in enough
remaining flour to make a soft dough that is smooth and elastic (3 to 5
minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn
once. Cover; let rise in a warm place for 1 hour or until doubled in size. (You
can also let the dough rise overnight in the fridge, and bring it to room temp on the counter
before proceeding.)</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Punch dough down. Turn dough out onto a lightly floured
surface. Cover; let rest 10 minutes. Line two baking sheets with parchment
paper.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">On a lightly floured surface, roll dough into an 18x12-inch
rectangle. Spread the 2/3 cup marmalade over dough, leaving a 4-inch border
along one of the long sides. Starting from the filled long side, roll up
rectangle. (Don't pinch dough to seal seam.) Slice into 12 equal pieces.
Arrange pieces, spiral sides up, on prepared baking sheets.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">To shape: Gently uncurl the 4 inches of the roll without
marmalade and cut in half lengthwise using kitchen scissors. Bend each strip
and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits
inside each ear. Cover rolls and let rise in a warm place about 30 minutes or
until nearly double in size.</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Preheat oven to 350°F. </span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">In a small bowl lightly beat remaining egg and 1 tablespoon
water. Brush onto rolls. Bake rolls about 15 minutes or until light brown. For
icing: Stir together powdered sugar, the 1/4 cup orange marmalade, and 2
tablespoons water to make drizzling consistency. Spoon icing over warm rolls.
Let cool slightly before serving. </span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Makes 12 rolls.</span></p><p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> <br /></span></p>
Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-47296108891217806082021-03-31T11:29:00.003-05:002021-03-31T11:41:08.478-05:00Classic Buttermilk Pancakes<div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtITdNE2cnDSx4_JbeB4ATdJ4fK5eWUA2hyGOfAcY9pAwzzJsIphTNRWCcWAB-olreiIVd9T5LgtyZlGRCz0Cc4HBZj5clKfr7Ani3I7niT6PkEBewbwoWA8UWSRcN8U3mug7I2na1bG9/s2048/Pancakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtITdNE2cnDSx4_JbeB4ATdJ4fK5eWUA2hyGOfAcY9pAwzzJsIphTNRWCcWAB-olreiIVd9T5LgtyZlGRCz0Cc4HBZj5clKfr7Ani3I7niT6PkEBewbwoWA8UWSRcN8U3mug7I2na1bG9/w412-h550/Pancakes.jpg" width="412" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4ZnH3lL_1iCTw-lrqxHrNU3nHlA85vA6sz-r08JrO_lyp2RiaTmclxpkoLoiexz2-EntYPNWN-RapJA3Lv5cFVh0UBn-Er1oUCc6BjYJV9QbVFIUWwCjGjPh2yK38BAB0dV4JY0Oj1mm/s2048/Pancakes+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="531" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4ZnH3lL_1iCTw-lrqxHrNU3nHlA85vA6sz-r08JrO_lyp2RiaTmclxpkoLoiexz2-EntYPNWN-RapJA3Lv5cFVh0UBn-Er1oUCc6BjYJV9QbVFIUWwCjGjPh2yK38BAB0dV4JY0Oj1mm/w398-h531/Pancakes+2.jpg" width="398" /></a></div><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">A stack of fluffy buttermilk pancakes dripping with maple syrup is like a warm hug on a cold day. I have a serious weakness for them, and they're always easy to whip together on an easy Sunday morning (are you humming the song now?).</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">I have a handwritten journal where I jot down my very favorite recipes, which I turn to again and again and again. This recipe earned a spot in it long ago and the page is now lovingly splattered from frequent use.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">If you're in a creative mood, you can add fresh blueberries, chopped strawberries, chocolate chips, chopped nuts or even mashed bananas to this batter. The possibilities are endless!<br /></span></span></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></b></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-family: georgia;">Classic Buttermilk Pancakes</span></span></b></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></b></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-family: georgia;">Ingredients:</span></span></b></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">2 cups all-purpose flour<br />2 1/2 tsp baking powder</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">1 tsp baking soda</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">3/4 tsp salt</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">2 Tbsp granulated sugar</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">2 large eggs<br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">2 cups buttermilk</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">1/4 cup vegetable or canola oil</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Butter or cooking spray, for greasing the cook surface <br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-family: georgia;">Directions:</span></span></b></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Preheat oven to 200 degrees F (for keeping the pancakes warm).<br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Combine the first 5 ingredients; stir well.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Whisk together eggs, buttermilk and oil in a bowl. Add to flour mixture and stir just until dry ingredients are moistened and lumps are mostly gone.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Heat a large skillet or griddle over medium heat/350 degrees F. Once hot, melt a few tablespoons of butter on the cook surface. For each pancake, pour about 1/4 cup batter onto your buttered skillet/griddle. Cook over medium heat until golden brown and flip to continue cooking on the other side.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Place cooked pancakes on a baking sheet and keep warm in the preheated oven while you cook the rest.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Serve warm with your favorite maple syrup! <br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><b>TIPS:</b></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">You know the pancakes are ready to flip when the bubbles on the surface of each pancake don't pop.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Batter can be stored in fridge for up to 1 week.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;">Add blueberries, chocolate chips, nuts, mashed bananas, etc as desired to the pancake batter for extra flavor.<br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span><br /></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-63120503511244144982021-03-18T16:09:00.001-05:002021-03-18T16:09:24.348-05:00Sausage Egg Roll in a Bowl<div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66rdAt9EXkBWHPBRV-36HKcJw_6Y4XUzbUlC9PdNgiOOeKO3SR5wd6IdFqMOD4fjNpHmXGUJ3B7H7KSXFYkzqwkhT1hNVAwVAIG9PgJxD6Z1aoPJm5kk3tTanJN8gz-X0fStDSd_qDw6F/s2048/Sausage+Egg+Roll+in+a+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="531" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66rdAt9EXkBWHPBRV-36HKcJw_6Y4XUzbUlC9PdNgiOOeKO3SR5wd6IdFqMOD4fjNpHmXGUJ3B7H7KSXFYkzqwkhT1hNVAwVAIG9PgJxD6Z1aoPJm5kk3tTanJN8gz-X0fStDSd_qDw6F/w399-h531/Sausage+Egg+Roll+in+a+Bowl.jpg" width="399" /></a></div></b><br />This is one of those dishes that sort of sneaks up and surprises you with how delicious it is. It has all of your favorite egg roll flavors - pork sausage, cabbage, green onions, garlic and ginger - over a bed of rice, and I'm totally here for it!</span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;">A sprinkling of roasted peanuts and fresh cilantro over the top finishes it off perfectly. My <a href="http://sugarandspice-celeste.blogspot.com/2021/01/homemade-fried-wonton-strips.html">Homemade Wontons</a>, which can be either fried or cooked in an air fryer, would be a great addition on the side, too.<br /></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;">I used a simple bag of coleslaw mix to speed up the process and simplify things a bit. With a relatively short ingredients list and quick preparation, it makes for an easy weeknight meal, for sure!</span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;">Enjoy!<br /></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><b><br /></b></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><b>Sausage Egg Roll in a Bowl</b><br /></span><span style="-webkit-text-size-adjust: auto; font-size: 17px;">Adapted from::</span><span style="-webkit-text-size-adjust: auto; font-size: 17px;"> </span> <span style="-webkit-text-size-adjust: auto; font-size: 17px;">Allrecipes.com</span></span></div><div><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><b>Ingredients</b>:<br /></span><span class="s1">1 cup white rice</span></span></div><div><span style="font-family: georgia;"><span class="s1">1 pound ground pork sausage</span><br /><span class="s1">6 cups bagged coleslaw mix (with carrots)</span><br /><span class="s1">¼ cup chopped green onions</span><br /><span class="s1">4 cloves garlic, minced</span><br /><span class="s1">1 Tbsp low-sodium soy sauce</span><br /><span class="s1">1 Tbsp sesame oil</span><br /><span class="s1">1 Tbsp grated ginger</span></span></div><div><span style="font-family: georgia;"><span class="s1"><span style="font-family: georgia;"><span class="s1">1/2 cup roasted, unsalted peanuts</span></span></span><br /><span class="s1">Cilantro, chopped </span></span></div><div><span style="font-family: georgia;"><br /><span class="s1"><b>Directions</b>:</span><br /><span class="s1">Cook rice according to package instructions. While the rice cooks, move ahead to the following steps:<br /></span></span></div><div><span style="font-family: georgia;"><span class="s1"> </span></span></div><div><span style="font-family: georgia;"><span class="s1">Heat a large skillet over medium-high heat. </span></span></div><div><span style="font-family: georgia;"><br /><span class="s1">Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain sausage and return to the skillet.</span></span></div><div><span style="font-family: georgia;"><br /><span class="s1">Add coleslaw mix, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. </span></span></div><div><span style="font-family: georgia;"><br /><span class="s1">Add ginger; stir to combine.</span></span></div><div><span style="font-family: georgia;"><span class="s1"> </span></span></div><div><span style="font-family: georgia;"><span class="s1">Serve over a bed of the cooked, white rice. <br /></span></span></div><div><span style="font-family: georgia;"><br /><span class="s1">Top with peanuts and chopped cilantro.</span></span></div><div><span style="font-family: georgia;"><span class="s1"> </span></span></div><div><span style="font-family: georgia;"><span class="s1">Enjoy!</span></span></div><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: georgia;"><span class="s1"></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: georgia;"><span class="s1"></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-226023893407246792021-03-11T08:00:00.004-06:002021-03-11T08:00:02.014-06:00Mom's Pork Chops with Bell Peppers & Rice + The Smoky Mountains!<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2G7WJqaat1k2YHHNyptVQBQxceLgdnGJNH1HLbRJ4AwKUa1UvYUkgggZKKgAfZleVK9FB4y1kxKTuPOGigHKyD11gSea95RUcWhKE4GcUkFXR-rorItrZmzZPoKcs5GtDpZXlA6JhIaJ/s2048/Mom%2527s+Pork+Chops+13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="629" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2G7WJqaat1k2YHHNyptVQBQxceLgdnGJNH1HLbRJ4AwKUa1UvYUkgggZKKgAfZleVK9FB4y1kxKTuPOGigHKyD11gSea95RUcWhKE4GcUkFXR-rorItrZmzZPoKcs5GtDpZXlA6JhIaJ/w472-h629/Mom%2527s+Pork+Chops+13.jpg" width="472" /></a></div><span style="font-family: georgia;"><span style="font-size: small;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8S1YfSGCfOScPFx6SGUGIfprzHv6Ro0C2m-hOZgErlVX810Oom9qghSnnuRdamUlMLGJbqNI0u0-KqH93oUYgpTSNwCVq9z1eXVAhD0JDIECiyqIMul7FtfAT1dxR8mkXyUtOxryFlgE-/s1280/Mom%2527s+Pork+Chops.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8S1YfSGCfOScPFx6SGUGIfprzHv6Ro0C2m-hOZgErlVX810Oom9qghSnnuRdamUlMLGJbqNI0u0-KqH93oUYgpTSNwCVq9z1eXVAhD0JDIECiyqIMul7FtfAT1dxR8mkXyUtOxryFlgE-/w479-h320/Mom%2527s+Pork+Chops.JPG" width="479" /></a></div><br />Last week, we had a marvelous visit to the Smoky Mountains in TN...one of my favorite places in the whole world...with some of my favorite people in the whole world! There's something about those beautiful mountains that calms my spirit. My parents were able to join us, which was such a big treat. Caroline loved spoiling them with lots of snuggles and it was so nice to relax and breathe in that fresh mountain air together.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">My family got a great big laugh at the fact that I lugged our espresso machine all the way from Alabama to Tennessee. But you know what? They ALL enjoyed sipping their homemade lattes and hot chocolates while taking in that grand mountain view from the porch, and I will most certainly take it with us again next time we go...hah!<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">My husband and I were able to get in a hike to the top of Mt. Leconte, which has been at the top of my hiking bucket list for a VERY long time. It was an 11+ mile hike with an elevation gain of over 2,700 ft and 27,000+ steps. The views along the way were absolutely breath-taking. It was a TOUGH hike, but so worth it. There were icicles and icy ledges near the top which made it all the more adventurous. <b>But the best part - Way up on top of that mountain, covid and politics didn't consume my thoughts, or really ANY of them. It was just beautiful silence and nature all around us....pure perfection.</b><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">One evening in the cabin, we whipped up my mom's recipe for Pork Chops & Rice for dinner. This recipe is one of her and my dad's old favorites, but it was missing for years until we found a copy recently.<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">This dish is a welcome treat and is beautiful to look at, especially if you can find thick-cut bone-in pork chops. I've made it multiple times since finding it, and it just gets better and better. It started as a one-pot dish, but we made some adjustments to the recipe. Whenever I tried to cook the rice in the same pan as the chops, I always ended up burning the rice. The method posted here resulted in success! <br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Enjoy!</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMV_4-Rnud6Q6aLwmItX7Kjx7NhGPA37kYw6BOYwOvG-tj5glE73Kk7o63glwLWz25apbzy_BDAN9v2ZVorBIxJN0MJENm8SsDqlOdEAz2dbVAxuu4qeaGxijx-F3c0Rchwdlw-qhrg0D0/s1280/Mom%2527s+Pork+Chops+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMV_4-Rnud6Q6aLwmItX7Kjx7NhGPA37kYw6BOYwOvG-tj5glE73Kk7o63glwLWz25apbzy_BDAN9v2ZVorBIxJN0MJENm8SsDqlOdEAz2dbVAxuu4qeaGxijx-F3c0Rchwdlw-qhrg0D0/w428-h287/Mom%2527s+Pork+Chops+2.JPG" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFkwai-DdQv2KAf_O00l_9BnoQnrzZCxd8yTSeIYC5wh37198M3WwV7VqwS3YRXeuqWylQ-568qu65RYsj8LvzZA5jG9zgLk9eedgMgrYGjRjFeyfZT6kqsIrI0NgbbCa-oaiOLMGpd7O/s1280/Mom%2527s+Pork+Chops+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFkwai-DdQv2KAf_O00l_9BnoQnrzZCxd8yTSeIYC5wh37198M3WwV7VqwS3YRXeuqWylQ-568qu65RYsj8LvzZA5jG9zgLk9eedgMgrYGjRjFeyfZT6kqsIrI0NgbbCa-oaiOLMGpd7O/w434-h290/Mom%2527s+Pork+Chops+4.JPG" width="434" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIv3woJYW-TJYfJMD-JDNuJ8ru5-cCg_drVM1fZquzw-IH6nvFNibRzVUcCQfyF9T2Rdpo_leA805kLMqns8VYv0f3fjDZULkETI1z9M_ecrpakaXPnzfKK-2Mmw_wHzpCTMUt7MTY_hir/s2016/Mom%2527s+Pork+Chops+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIv3woJYW-TJYfJMD-JDNuJ8ru5-cCg_drVM1fZquzw-IH6nvFNibRzVUcCQfyF9T2Rdpo_leA805kLMqns8VYv0f3fjDZULkETI1z9M_ecrpakaXPnzfKK-2Mmw_wHzpCTMUt7MTY_hir/w441-h331/Mom%2527s+Pork+Chops+5.jpg" width="441" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVJK9_D_Z0kvGT9S-JBC1dpNY36EiFanUcQxVf-nybrGgafa8gnkZM-H0ZbZ2QHkmNClqFxW8iLt-5g0ZQH10_L23jIi2SzmZ2aiXm_0FIh8-iSGqjXufVD02D3aj3oHScTSYwJIZhPVZ/s2016/Mom%2527s+Pork+Chops+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVJK9_D_Z0kvGT9S-JBC1dpNY36EiFanUcQxVf-nybrGgafa8gnkZM-H0ZbZ2QHkmNClqFxW8iLt-5g0ZQH10_L23jIi2SzmZ2aiXm_0FIh8-iSGqjXufVD02D3aj3oHScTSYwJIZhPVZ/w436-h327/Mom%2527s+Pork+Chops+7.jpg" width="436" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ngPswGdqCbXujmTnzT4VrcJcmV1ZD04sET1SOTu6uCKylhBarjuhtuvA-X_KoBZVg5gHwM2ceRdIoy3RQ0z-OsQgVp0Y__g6QkG2t5uSQHsIrpLRRDbiLzD-FbrZ6thCX1a5fCQyGFVy/s1280/Mom%2527s+Pork+Chops+8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ngPswGdqCbXujmTnzT4VrcJcmV1ZD04sET1SOTu6uCKylhBarjuhtuvA-X_KoBZVg5gHwM2ceRdIoy3RQ0z-OsQgVp0Y__g6QkG2t5uSQHsIrpLRRDbiLzD-FbrZ6thCX1a5fCQyGFVy/w441-h295/Mom%2527s+Pork+Chops+8.JPG" width="441" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2U23KW4jIq_xcMYUBe9es4GGbegK8QbtWmGwEoB0-0tEkNO8A9sL2JGsFKsv7lvIMNmUz1eXZxK5e12vsChJ0FlInUSSW6VMg6W8hW0PcTUxUj53RgYOKQh6o2lE9FKY0y9bViOStSgRL/s1280/Mom%2527s+Pork+Chops+9.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2U23KW4jIq_xcMYUBe9es4GGbegK8QbtWmGwEoB0-0tEkNO8A9sL2JGsFKsv7lvIMNmUz1eXZxK5e12vsChJ0FlInUSSW6VMg6W8hW0PcTUxUj53RgYOKQh6o2lE9FKY0y9bViOStSgRL/w444-h297/Mom%2527s+Pork+Chops+9.JPG" width="444" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgs3NRvdUroinHHWNMKatgvWtHiZxiI8dVwQaS0MrJndghCfLOVy2wzkqdzAB4xMAGfnSVuBfixetPvY3nt_QNL015PKexh6R_JZxJ4OcKs2x7ErwZ6eLA1B9lRz5X_NdFxLDQHA-DT-yC/s2016/Mom%2527s+Pork+Chops+10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgs3NRvdUroinHHWNMKatgvWtHiZxiI8dVwQaS0MrJndghCfLOVy2wzkqdzAB4xMAGfnSVuBfixetPvY3nt_QNL015PKexh6R_JZxJ4OcKs2x7ErwZ6eLA1B9lRz5X_NdFxLDQHA-DT-yC/w429-h322/Mom%2527s+Pork+Chops+10.jpg" width="429" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOrjDCogJjog3xt6VO7HNy8ob1BTp1cbOY2lU7axxoup8Byv48-Cm70CS3Oc2NIC_HU53waWuTjjhFpFJ9uMQs11mvLuFdHO35gP84TPLWfWVZRriqn56WAGHvBWAGNxLw7WbRd3Rhr4i/s2016/Mom%2527s+Pork+Chops+11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOrjDCogJjog3xt6VO7HNy8ob1BTp1cbOY2lU7axxoup8Byv48-Cm70CS3Oc2NIC_HU53waWuTjjhFpFJ9uMQs11mvLuFdHO35gP84TPLWfWVZRriqn56WAGHvBWAGNxLw7WbRd3Rhr4i/w450-h338/Mom%2527s+Pork+Chops+11.jpg" width="450" /></a></div><br /> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"></span><b><span style="font-family: georgia;"><span style="font-size: small;">Mom's Pork Chops with Bell Peppers & Rice</span></span></b></div><div style="text-align: left;"><b><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></b></div><div style="text-align: left;"><b><span style="font-family: georgia;"><span style="font-size: small;">Ingredients:</span></span></b></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">4 thick-cut bone-in pork chops</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">2 Tbsp extra virgin olive oil<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">1 small onion, diced</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">2 bell peppers, assorted colors, sliced into strips</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"></span><span style="font-family: georgia;"><span style="font-size: small;">2 cups white rice <br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">4 cups water</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">1 can stewed tomatoes <br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">1/2 cup BBQ sauce</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Salt & Pepper, to taste <br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><b><span style="font-family: georgia;"><span style="font-size: small;">Directions:</span></span></b></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Preheat oven to 350 degrees F.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Season pork chops with salt and pepper. </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Add olive oil to a large skillet and heat over medium high heat. Once the pan is good and hot, add the pork chops and sear on both sides, 4-5 minutes per side, or until you have a pretty, golden brown crust on both sides.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Remove pork chops from skillet and place them into an oven proof dish (don't clean the skillet yet). Drizzle the pork chops with the BBQ sauce. Bake in preheated oven for an additional 20-25 minutes, or until cooked through (time will vary depending on the thickness/size). <br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">While the pork chops cook, bring 4 cups of water to a boil. Add the rice and give it a good stir. Reduce heat to low and simmer, covered, for 15 minutes. Pour in the stewed tomatoes, stir, and continue to simmer just until rice is cooked through. Set to the side, keeping it warm until ready to serve.<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Meanwhile, return the skillet that you used to sear the pork chops to the stove and heat over medium heat. Add the onions and bell peppers and saute until soft. The pan drippings from the pork chops will add extra flavor to the veggies.<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Once your pork chops are done, remove them from the oven and serve them on a bed of the rice. Top each plate off with the sauteed bell peppers and onions.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Enjoy! </span><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-hqg0ggxW4vBVEpxMszOrmSua6GcMsBy6FQT4kJvyRQ5r3h0QU1F5esgYtoN74Xk9j7HjSWxfJtyJTljqB00pDtjAzZchLH4DOF97yY3qlUlsTzLoB8IixrDuGCEl4FYhvgZhTYSG4iz/s2016/Mom%2527s+Pork+Chops+12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="511" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-hqg0ggxW4vBVEpxMszOrmSua6GcMsBy6FQT4kJvyRQ5r3h0QU1F5esgYtoN74Xk9j7HjSWxfJtyJTljqB00pDtjAzZchLH4DOF97yY3qlUlsTzLoB8IixrDuGCEl4FYhvgZhTYSG4iz/w383-h511/Mom%2527s+Pork+Chops+12.jpg" width="383" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KbQfoMBsj2IWVqGp1lCf3ynStwOodYF57wwXcEjwrcZBYDjv898lPeaEow_fNLckhUV07CnNe4Azx4oFjjmBkiPccIfLmR7clw5XfN-ruQnCm-DTdUw-rQTfZq_aZyQLJUP02pBS9R_6/s2016/Mom%2527s+Pork+Chops+14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KbQfoMBsj2IWVqGp1lCf3ynStwOodYF57wwXcEjwrcZBYDjv898lPeaEow_fNLckhUV07CnNe4Azx4oFjjmBkiPccIfLmR7clw5XfN-ruQnCm-DTdUw-rQTfZq_aZyQLJUP02pBS9R_6/w388-h517/Mom%2527s+Pork+Chops+14.jpg" width="388" /></a></div><br /><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> <br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span><br /></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-45243247994992319132021-03-01T08:07:00.007-06:002021-03-01T08:07:00.738-06:00Air Fryer Mickey Beignets!<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOhos6b7La18HQxARL0CyPVbBkg48CEUgGAwzauRUt01C3Rbmt6dMRvfQNQzJe9u9NMOzfRwxsAvwtgAV8q9ljE9hsLEVoesTW2ravWoXjH_Trr1_WHQEtF8F6lWjBkPY_jCgJvfZcduF/s2048/Beignets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOhos6b7La18HQxARL0CyPVbBkg48CEUgGAwzauRUt01C3Rbmt6dMRvfQNQzJe9u9NMOzfRwxsAvwtgAV8q9ljE9hsLEVoesTW2ravWoXjH_Trr1_WHQEtF8F6lWjBkPY_jCgJvfZcduF/w435-h580/Beignets.jpg" width="435" /></a></div><span style="font-family: georgia;"><br />These beignets are an absolute DREAM for four reasons:<br /><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">1. They are pillowy and dreamy on the inside and crisp on the outside.</span></div><div style="text-align: left;"><span style="font-family: georgia;">2. They are healthier! Thanks to an air fryer, these are NOT deep fried...plus they are made with greek yogurt.</span></div><div style="text-align: left;"><span style="font-family: georgia;">3. They are super EASY (only 6 ingredients).</span></div><div style="text-align: left;"><span style="font-family: georgia;">3. They are shaped like MICKEY!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">If you have ever been able to enjoy Mickey Beignets while visiting Disney World, you know how incredible Disney's version is. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">There's just something about Mickey-shaped food, as well.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">I mean, it just TASTES better, right??</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">When making these beignets, I actually tried two different recipes/methods. The first recipe involved yeast and evaporated milk. While they were good and held their shape well, they were a little dense and not pillowy/soft on the inside. The recipe below was much easier and tasted far superior.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">It was a win-win.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">There's no working with yeast and waiting on dough to rise with these. You can whip them up within 30 minutes for your family at breakfast, or as a snack when you're missing the Disney parks.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">If you don't have a Mickey cookie cutter, no worries! Simply roll the dough into a 1/2" thick rectangle and cut it into 9 rectangular beignets instead.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">These are best enjoyed straight out of the air fryer. They don't keep well, so make them and enjoy them asap. You can get 3-4 large Mickey beignets out of this recipe, but you could easily double the ingredients if you need more.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">If you're looking for a Mickey cookie cutter to purchase, I highly recommend <a href="https://www.amazon.com/gp/product/B07F6YLFZC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1">THIS ONE</a> on Amazon. The red part on the top makes this particular cutter stronger than others. We've used this cutter for so many things - pancakes, rice krispie treats, sandwiches, cookies...the list goes on and on!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Enjoy, friends! This one is a keeper!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmYf1lV9NGRRzP8erOnX1PqwQ_C_w1RaKxwwURQHvRe44dt3tBR2yZcaqGWr1YlLbgpH70AZqPUinDqkQ3mRc3Yi-5mOjOUGUPARx9g2-xHg94z94znmkvStraAIZdV21Ha_sh77oJGVi/s2048/Beignets+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="527" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmYf1lV9NGRRzP8erOnX1PqwQ_C_w1RaKxwwURQHvRe44dt3tBR2yZcaqGWr1YlLbgpH70AZqPUinDqkQ3mRc3Yi-5mOjOUGUPARx9g2-xHg94z94znmkvStraAIZdV21Ha_sh77oJGVi/w395-h527/Beignets+2.jpg" width="395" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4UcJf_3CaIz4APWH-43P6Nz-QXFcJ9_g7NvneeSzILz3Q4zJCIXP1vWoXW1pGBz-fDiMaa3piPSwqB_-CjQ-uF-WR5fjPOkI9aSYLS-sQkOs65gu32Ch_SLbkPB6-JAKA2MvIzMq5TrY/s2048/Beignets+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="555" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4UcJf_3CaIz4APWH-43P6Nz-QXFcJ9_g7NvneeSzILz3Q4zJCIXP1vWoXW1pGBz-fDiMaa3piPSwqB_-CjQ-uF-WR5fjPOkI9aSYLS-sQkOs65gu32Ch_SLbkPB6-JAKA2MvIzMq5TrY/w397-h555/Beignets+3.jpg" width="397" /></a></div><b style="font-family: georgia;"><br />Air Fryer Mickey Beignets</b></div><div style="text-align: left;"><span style="font-family: georgia;">
Adapted from:<span style="mso-spacerun: yes;"> </span><a href="https://www.sparklestosprinkles.com/air-fryer-beignets/">Sparkles to Sprinkles</a></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /><b>Ingredients:<br /></b>
1 Cup Self Rising Flour<br />
1 Cup Plain Greek Yogurt<br />
2 TBSP Sugar<br />
1 TSP Vanilla<br />
2 TBSP Melted unsalted butter<br />
1/2 Cup Powdered Sugar</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /><b>Directions:<br /></b>
Combine the yogurt, sugar & vanilla in the bowl of a stand mixer fitted
with paddle attachment.<span style="mso-spacerun: yes;"> </span>Add in the flour
and mix on low until it starts to form a soft dough.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Transfer the dough to a floured work surface and fold the
dough over in half 5-6 times, dusting with a little more flour, if needed.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Shape the dough into a ½” disc. <span style="mso-spacerun: yes;"> </span>Use your Mickey cookie cutter to cut out 1-2
beignets.<span style="mso-spacerun: yes;"> </span>Lightly dust each one with
flour.<span style="mso-spacerun: yes;"> </span>Repeat with the remaining dough
until you use it all.<span style="mso-spacerun: yes;"> </span>(You’ll be able to
get 3-4 full Mickey beignets with this recipe.<span style="mso-spacerun: yes;">
</span>You can easily double the recipe if you need more.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Let them rest for 15 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />While they rest, preheat your air fryer to 350 ℉.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Brush the tops of your beignets with melted butter.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Very carefully (so they don’t lose their Mickey shape) place
them butter side down on your air fryer basket. Brush the tops of the
dough with butter.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Air fry for approximately 5-7 minutes, until the edges are
starting to turn brown.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Flip them over and cook for another 5-7 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Dust with powdered sugar and enjoy immediately.</span></div><p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal"><o:p></o:p></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-33145894167902256372021-02-26T10:24:00.001-06:002021-02-26T10:24:13.404-06:00Hello Dolly Bars<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8z1BUWodGewHulON-I-EDZuZjVqUbqMMbKhqEd9ZOXnEWKgqLXTHTrGnEwvGkgVFkT9gFv4LntzT62LuIWhJqtL4_QZ0UmGTb0Jm9gqbUn5XeGL9CTLBcrFkkAaqLUg_6U4f0M8wRMEKs/s2048/Hello+Dolly+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="563" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8z1BUWodGewHulON-I-EDZuZjVqUbqMMbKhqEd9ZOXnEWKgqLXTHTrGnEwvGkgVFkT9gFv4LntzT62LuIWhJqtL4_QZ0UmGTb0Jm9gqbUn5XeGL9CTLBcrFkkAaqLUg_6U4f0M8wRMEKs/w422-h563/Hello+Dolly+Bars.jpg" width="422" /></a></div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b9cS0XjLpZCcTh5rrghM-la7PD1p_tAaeLtIQfmGo-ScP7PKJYhQUh4CQ_lazIM3sponuVpTkwiqAKBIQQJkQ1HCUxIqECUF8mKlLrPEkKHDKaGslnglmsvSvsEwzJhj-Q0SPlfqM6RB/s2048/Hello+Dolly+Bars+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b9cS0XjLpZCcTh5rrghM-la7PD1p_tAaeLtIQfmGo-ScP7PKJYhQUh4CQ_lazIM3sponuVpTkwiqAKBIQQJkQ1HCUxIqECUF8mKlLrPEkKHDKaGslnglmsvSvsEwzJhj-Q0SPlfqM6RB/w428-h571/Hello+Dolly+Bars+3.jpg" width="428" /></a></div><br /><div style="text-align: left;"><span style="font-family: georgia;">Hello Dolly Bars (aka 7 Layer Bars/Magic Bars) are one of those classic desserts that you no doubt probably had as a kid. With a graham cracker crust and easy layers of chocolate chips, pecans and coconut, these bars are a classic for a reason! A can of sweetened condensed milk is drizzled over the top, which magically binds all of the layers together into ooey gooey perfection!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">In short, they are incredibly scrumptious with very minimal effort.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">A friend recently made a special request for these bars, so I got to work! It's been a long time since I've had these, and as lover of a good chocolate/coconut dessert, I'm glad to have these back in my life (Thanks, Del!).</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">These bars have several variations - You can also add white chocolate chips and/or butterscotch chips. You can also substitute the pecans with walnuts, or leave them out altogether. In fact, you could even use chocolate graham crackers in the crust, if you want a double (or triple) dose of chocolate.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">The origin of the Hello Dolly name is a bit of a mystery, but one story is that the recipe became popular in the 1960's when Hello Dolly! was popular on Broadway. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Enjoy!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzO8UgIfUpda6BduC_KTQPFi4g3BYUabTCVOyBgG9puNX6G-Ec_TfhYYDHmef0_Y64aDEx78ZMshI-xcglooogUTvF5KCtMRO52K1tLC5Ua1yvCWgJu-1bpPqLEwX_g0GqbiRnQcnLcn-s/s2048/Hello+Dolly+Bars+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzO8UgIfUpda6BduC_KTQPFi4g3BYUabTCVOyBgG9puNX6G-Ec_TfhYYDHmef0_Y64aDEx78ZMshI-xcglooogUTvF5KCtMRO52K1tLC5Ua1yvCWgJu-1bpPqLEwX_g0GqbiRnQcnLcn-s/w420-h560/Hello+Dolly+Bars+2.jpg" width="420" /></a></div><b style="font-family: georgia;"><span style="line-height: 107%;"><br />Hello Dolly Bars</span></b></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;">Adapted
from: <a href="https://www.backtomysouthernroots.com/make-hello-dolly-bars/">backtomysouthernroots.com</a></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span><b><span style="line-height: 107%;">Ingredients:<br /></span></b><span style="line-height: 107%;">
2 cups crushed graham crackers<br /></span><span style="line-height: 107%;">
10 Tbsp. unsalted butter, melted<br /></span><span style="line-height: 107%;">
1 - 1/4 cups chocolate chips<br /></span><span style="line-height: 107%;">
1 cup pecans (chopped)<br /></span><span style="line-height: 107%;">
1 cup sweetened shredded coconut<br /></span><span style="line-height: 107%;">1 (14 oz) can sweetened
condensed milk</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span><span style="line-height: 107%;"><b>
Directions:<br /></b></span><span style="line-height: 107%;">
Preheat oven to 325 </span><span style="line-height: 107%;">℉.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span><span style="line-height: 107%;">Line a 9" x 9" baking dish and with parchment
paper and then coat with cooking spray.<br /></span><span style="line-height: 107%;">Add the crushed graham crackers to a bowl and stir in the
melted butter.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span><span style="line-height: 107%;">Pour the graham cracker mixture into the baking dish and
press down with your hand, forming an even crust.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span><span style="line-height: 107%;">Sprinkle the chocolate chips evenly over the top of the crust,
followed by the pecans, and finally the coconut (making three layers).</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;">Evenly drizzle the can of sweetened condensed milk over all of the
ingredients.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span><span style="line-height: 107%;">Bake for 25-30 minutes, or until the edges are golden.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="line-height: 107%;"><br /></span><span style="line-height: 107%;">Allow to cool for one hour before serving.</span></span></div><p style="text-align: left;">
</p><p style="text-align: left;"><br /></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-4469504657855164382021-02-22T10:25:00.003-06:002021-02-22T10:26:08.386-06:00My Favorite Hummus<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpufPgviM15AMHual6U8X6knXvK_OKMUBpvURMjef1nQhuBPaKMzuOzc9f1jYop2V9UVT4LC58yPajw8UDuHSnbQpmXZroYw0DOObTJlNSUiVgv2S5wI3oKx6pYVwGkdamQtt1TRy3ulM/s2048/Hummus.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpufPgviM15AMHual6U8X6knXvK_OKMUBpvURMjef1nQhuBPaKMzuOzc9f1jYop2V9UVT4LC58yPajw8UDuHSnbQpmXZroYw0DOObTJlNSUiVgv2S5wI3oKx6pYVwGkdamQtt1TRy3ulM/w474-h474/Hummus.JPG" width="474" /></a></div><span style="font-family: georgia;"><br />I couldn't post my <a href="http://sugarandspice-celeste.blogspot.com/2021/02/homemade-naan-like-at-disneys-sanaa.html">Homemade Naan Bread</a> recipe without also sharing my favorite homemade hummus! They go together like peanut butter and jelly, after all!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">I'm fairly certain our daughter could live off of hummus. She loves it with soft pita bread, pita chips, grape tomatoes, sweet peppers and sliced cucumbers. Really, our whole family loves it. I've even been known to spread it on lightly toasted slices of my </span><span style="font-family: georgia;">Homemade Naan Bread </span>with a <span style="font-family: georgia;">sprinkling of Everything Seasoning and sliced turkey for a quick turkey sandwich.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">For convenience sake, I often buy the individual snack packs of hummus at the grocery store to make snack time easy, but nothing beats making it homemade. The lemon juice adds a terrific freshness, and this recipe reminds me of the hummus at Taziki's Mediterranean Cafe.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>Celeste's Favorite Hummus<br /><br />Ingredients:</b><br />1 (15 oz) can chick peas, drained (reserve liquid)<br />1/4 cup fresh lemon juice<br />1/4 cup tahini<br />1 clove garlic, minced<br />2 Tbsp Extra Virgin Olive Oil<br />1/2 tsp cumin<br />Salt, to taste<br />2-3 Tbsp reserved chick pea liquid<br /><br /><b>Garnish:</b><br />Extra Virgin Olive Oil<br />A dash of paprika<br /><br /><b>Directions:</b><br />Add all main ingredients to the bowl of a food processor and blend until smooth.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Pour out into a bowl and drizzle with extra virgin olive oil and a sprinkling of paprika.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Enjoy!</span></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-50474977262877141722021-02-19T12:15:00.003-06:002021-02-19T12:15:57.798-06:00Homemade Naan - Like at Disney's Sanaa!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfkkg85cRs_ExOuUn0XFg-jzJdeSaFX0QcgP97ExyQMpbyAICYlBwkQero8Dl7ch2I2Ydvx8a9T_lADZSs73_YI0dorVrPeUHXYL1xkbep01MFdByz2nWyAF1fFVT-MhCu1znbyAG6R5L/s2048/Naan+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="581" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfkkg85cRs_ExOuUn0XFg-jzJdeSaFX0QcgP97ExyQMpbyAICYlBwkQero8Dl7ch2I2Ydvx8a9T_lADZSs73_YI0dorVrPeUHXYL1xkbep01MFdByz2nWyAF1fFVT-MhCu1znbyAG6R5L/w436-h581/Naan+3.jpg" width="436" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-IMO7v7oDUfWw5_aNBjVVs70uJf5HzVk-J5JRBrp3aGDNIAaumzewpmC_OhW19zH7DsPhXvt_nEcQP5X4zF7hJMGJQA-82gvFV2KHtqpMt24-cDpwaYPiAAm6YVlf1xauEIyLjS0qMOu/s2048/Naan+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="585" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-IMO7v7oDUfWw5_aNBjVVs70uJf5HzVk-J5JRBrp3aGDNIAaumzewpmC_OhW19zH7DsPhXvt_nEcQP5X4zF7hJMGJQA-82gvFV2KHtqpMt24-cDpwaYPiAAm6YVlf1xauEIyLjS0qMOu/w438-h585/Naan+4.jpg" width="438" /></a></div><span style="font-family: georgia;"><span style="font-size: small;">Have you had the bread service at Disney World's Sanaa Restaurant at Animal Kingdom Lodge? The stuff is legendary. There, you can feast on fresh Naan with a big selection of assorted dipping sauces...all with a view of the savanna while zebras and giraffes meander by. I love Animal Kingdom and Animal Kingdom Lodge...they are a must when we visit! </span></span><p></p><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Homemade Naan is easier than you might think. While traditional Naan is made in a hot tandoor oven, home cooks can get a similar result with a hot cast iron skillet (or a non-stick skillet if you don't have cast iron). The trick is making sure your skillet is nice and hot before cooking the bread.<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Also, the secret ingredient is the greek yogurt, which helps gives Naan it's pillowy texture. I love drizzling warm Naan with either a little melted butter or olive oil and a sprinkle of Everything Seasoning. YUM!</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Naan has many uses, such as flatbread, pizzas, sandwiches, or just as a side for hummus, dipping sauces or stews.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><br />Enjoy!</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQ62o08PvfhnkUFYR9mhIqhm9ucoypqCgAJEFuDJfjoFiUFF-x0fZkoEtaDWxEP8kvDjmMjh5plKRCU92Vj4y5zpEP29CVQgRFusEI3YKuj2vPOOcKwJnrJf5pef9GkCBvIrZhRPxLy1O/s2048/Naan+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQ62o08PvfhnkUFYR9mhIqhm9ucoypqCgAJEFuDJfjoFiUFF-x0fZkoEtaDWxEP8kvDjmMjh5plKRCU92Vj4y5zpEP29CVQgRFusEI3YKuj2vPOOcKwJnrJf5pef9GkCBvIrZhRPxLy1O/w409-h545/Naan+2.jpg" width="409" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiwxZEoacN-H6t9ngkb7Y5RtNa_aAfBBr0Bm0zudy-gQrK3Ptb05oeYPyrhfA03BE4TVvz6XeZ8RwQ9VTn_onktNFckAL5Eq8sZsj7fdCsuZ-u_gHJkzxmAAU8UUuaxhC6T2jxNhxoJgK/s2048/Naan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiwxZEoacN-H6t9ngkb7Y5RtNa_aAfBBr0Bm0zudy-gQrK3Ptb05oeYPyrhfA03BE4TVvz6XeZ8RwQ9VTn_onktNFckAL5Eq8sZsj7fdCsuZ-u_gHJkzxmAAU8UUuaxhC6T2jxNhxoJgK/w408-h306/Naan.jpg" width="408" /></a></div><span style="font-size: small;"><b><br />Homemade Naan</b><br />Adapted from: <a href="https://www.gimmesomeoven.com/homemade-naan-recipe/">Gimme Some Oven</a></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><b><br />Ingredients:</b><br /><span data-amount="1" data-unit="cup">1 cup</span> warm water<em> </em>(about 110°F)<em><br /></em><span data-amount="2" data-unit="tablespoon">2 Tbsp</span> honey<span data-amount="1"><br />1</span> (0.25 ounce) package active dry OR Rapid Rise yeast (<span data-amount="2">2</span> 1/4 tsp)<span data-amount="3.5" data-unit="cup"><br />3 1/2 cup</span>s all-purpose flour<span data-amount="0.25" data-unit="cup"><br />1/4 cup</span> plain greek yogurt<span data-amount="2" data-unit="teaspoon"><br />2 tsp</span> salt<span data-amount="0.5" data-unit="teaspoon"><br />1/2 tsp</span> baking powder<span data-amount="1"><br />1</span> large egg</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><b><span style="font-family: georgia;"><span style="font-size: small;">For garnish (all optional):</span></span></b></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Flaky sea salt or Everything Seasoning</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Melted butter or olive oil</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Chopped, fresh parsley<br /><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><strong><strong>Directions:</strong><br /></strong>Stir together the warm
water and honey in the bowl of a stand mixer. Sprinkle the yeast on top of the water
and give it a quick stir. Let the mixture rest for 5-10 minutes
until the yeast is foamy<strong>.<br /><br /></strong></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><strong></strong>Add the flour, yogurt, salt, baking
powder, and egg. Using the dough attachment, mix the dough on
medium-low speed for 2-3 minutes, until smooth. The dough will still be
slightly sticky, but should form into a ball that pulls away from the
sides of the mixing bowl. If it’s too sticky, add a bit more flour<strong>.<br /><br /></strong></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><strong></strong>Remove dough from the mixing
bowl and shape it into a ball. Grease your mixing bowl lightly with cooking spray, then place the dough
ball back in the bowl. Flip the dough ball over (so that the top is now lightly coated with the cooking spray). Cover it with a damp towel. Place the bowl in
a warm location and let it rise for 1
hour until the dough has nearly doubled in size.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><strong></strong> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Once risen, transfer the dough to a floured work surface and shape it into a circle. Cut the dough into 8 wedges and roll each wedge
into a ball with your hands. (Don't worry if the wedges are not exactly the same size. It's okay to eyeball it!) <br /><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Heat a large cast-iron skillet over medium-high heat until it is nice and hot. <br /><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">While the skillet heats, roll out your first dough ball until it forms an oval about 1/4-inch thick, or thinner if you prefer. (The thinner the dough, the more bubbles there will be).<br /><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><strong></strong>Add the rolled-out dough to the pan and cook for 1 minute, or
until the top of the dough begins to bubble and the bottom turns lightly
golden. Flip the dough and cook on the second side for 30-60 seconds,
or until the bottom is golden as well, then transfer the dough to a
clean plate. <br /><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><i>NOTE - While each piece of naan is cooking, go ahead and roll out your next dough ball, so that it's ready to go when the other comes out of the skillet! This will help the process go faster.<br /></i><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Lightly cover
the naan with a clean towel so that it stays warm. Repeat with
remaining dough until all of the naan pieces are cooked, adjusting the
heat of the pan if needed to keep it hot (but not overly-hot so that it
doesn't burn the bread).<br /><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Drizzle the warm naan with a little melted butter or olive oil and sprinkle with a pinch of
flaky sea salt or Everything Seasoning, if desired.<br /><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"><strong></strong>Serve warm and enjoy!</span></span></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-3335417456673363632021-02-15T08:53:00.001-06:002021-02-15T08:53:40.855-06:00Strawberry Brownies with Dark Chocolate Ganache<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26sOhGtfJp7l18_vKLiDT-U2MTXOhgw4YAW9_ETAvgxLYkSWjVP3Jp2uy_M90AgWhsaAx3iqiKn_8619bNkFT5KmHonDHNzL4DWCiTK6z9LFZrcpA-ijauJER8G5cWUQLKUYBtRE21h6a/s2016/Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26sOhGtfJp7l18_vKLiDT-U2MTXOhgw4YAW9_ETAvgxLYkSWjVP3Jp2uy_M90AgWhsaAx3iqiKn_8619bNkFT5KmHonDHNzL4DWCiTK6z9LFZrcpA-ijauJER8G5cWUQLKUYBtRE21h6a/w426-h568/Brownies.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5KF77WXE6xjXqGfkgD8C8BD46nbpP4G_A0W6mCmetIWqjUj_K5Bx9ztjeK8OQ-W1pJtllgtDxrV8C9zVtIFhrb-m_QItC3Ol9ZGSBhNueHQXaanTslC605LYXn3R5vVRL46NybG0VpAK/s2016/Brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="573" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5KF77WXE6xjXqGfkgD8C8BD46nbpP4G_A0W6mCmetIWqjUj_K5Bx9ztjeK8OQ-W1pJtllgtDxrV8C9zVtIFhrb-m_QItC3Ol9ZGSBhNueHQXaanTslC605LYXn3R5vVRL46NybG0VpAK/w430-h573/Brownies+2.jpg" width="430" /></a></div><span style="font-family: georgia;"><span style="font-size: small;"><br />How was your Valentine's Day, friends? Hopefully it was filled with lots of love (and chocolate!). We have a tradition of <a href="http://sugarandspice-celeste.blogspot.com/2008/02/brads-famous-spaghetti.html">this homemade spaghetti</a> on V-Day (for at least 14 years running), and I usually whip up some sort of chocolatey dessert to go with it. </span></span><p></p><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">This year, these dark chocolate brownies with strawberries and a dark chocolate ganache made a beautifully decadent dessert. These are basically chocolate covered strawberries in brownie form, and are rich with a perfectly dense, fudgy brownie.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Don't wait for a special occasion to make them, though. Whether it's Valentine's Day or some random day in the middle of winter, these make an equally wonderful indulgence! <br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: small;">Enjoy!</span></span></div><p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: "Georgia",serif;">Strawberry
Brownies with Dark Chocolate Ganache<br />
</span></b><span style="font-family: "Georgia",serif;">Adapted from:<span> </span><a href="https://www.southernliving.com/recipes/strawberry-brownies">Southern Living </a></span></span></p><span style="font-size: small;">
</span><p class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: "Georgia",serif;">Ingredients:</span></b><span style="font-family: "Georgia",serif;"><br />
2/3 cup all-purpose flour <br />
1/2 cup unsweetened cocoa<br />
3/4 tsp kosher salt<br />
1/2 tsp baking powder<br />
2 large eggs <br />
2/3 cup granulated sugar<br />
1/2 cup packed dark brown sugar<br />
1 tsp vanilla extract<br />
1/2 cup salted butter<br />
2 1/2 cups dark chocolate chips (about 15 oz.), divided<br />
1 cup heavy whipping cream<br />
1 quart fresh strawberries, halved lengthwise (about 2 cups)</span></span></p><span style="font-size: small;">
</span><p class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: "Georgia",serif;">Directions:</span></b><span style="font-family: "Georgia",serif;"><br />
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper,
leaving a 2-inch overhang on all sides. </span></span></p><p class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Georgia",serif;">Stir together flour, cocoa, salt, and
baking powder in a small bowl; set aside.</span></span></p><span style="font-size: small;">
</span><p class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Georgia",serif;">Place eggs,
granulated sugar, brown sugar, and vanilla in the bowl of a stand mixer. With paddle attachment, beat on high speed until pale and thick, about 1 minute (hand mixers work equally fine here).</span></span></p><span style="font-size: small;">
</span><p class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Georgia",serif;">Melt butter either in the microwave, or in a small saucepan on the stove top over medium heat. Once melted, remove from heat and add 1 cup of
the chocolate chips to the melted butter. Stir until chocolate is melted. Add to
egg mixture; stir until combined. Add flour mixture next; stir until combined. </span></span></p><p class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Georgia",serif;">Spoon
mixture into an even layer in the prepared baking pan (mixture will be
thick). Bake in preheated oven until a wooden pick inserted in center of
brownies comes out with a few moist crumbs and tops are set, about 25 minutes.
Let cool on a wire rack for 1 hour.</span></span></p><span style="font-size: small;">
</span><p class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Georgia",serif;">Heat cream in a
small saucepan over medium heat, until it JUST begins to boil.<span> </span>Remove from heat. Add remaining 1 1/2 cups
dark chocolate chips; whisk until chocolate is melted. </span></span></p><span style="font-size: small;">
</span><p class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Georgia",serif;">Arrange
strawberries, cut sides down, on top of cooled brownies in pan. Pour chocolate
ganache over strawberries, spreading it to smoothly cover all strawberries. Place brownies in freezer; let chill until ganache is
firm, 2 to 3 hours.</span></span></p><span style="font-size: small;">
</span><p class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Georgia",serif;">Using parchment
overhang as handles, lift and remove brownies from pan. Carefully run hot water
over a knife; wipe knife dry. While knife is still hot, cut brownies evenly
into 12 squares. (Reheat knife with hot water as needed.) Let brownies come to
room temperature, about 30 minutes. Serve.</span></span></p>
Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-17970212483623938502021-02-12T10:58:00.004-06:002021-02-12T10:58:19.993-06:00World's Best Homemade Lasagna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniP3frXSEFKnkaZ4tuAKj6vYGVIUjBPcKibsBJnbGidVKXOIw_p5_mtxDusV4aNXGOKcEKPngvONlAzjLq8B4KtNkii3BNTCq7RWlwo6-fLfB-OT5OTMU_0k4JJbqFhCyl0CbkR1C17CY/s2016/Lasagna+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniP3frXSEFKnkaZ4tuAKj6vYGVIUjBPcKibsBJnbGidVKXOIw_p5_mtxDusV4aNXGOKcEKPngvONlAzjLq8B4KtNkii3BNTCq7RWlwo6-fLfB-OT5OTMU_0k4JJbqFhCyl0CbkR1C17CY/w402-h536/Lasagna+2.jpg" width="402" /></a></div><span style="font-family: georgia;"><p>Looking for something delicious to make over the weekend? </p><p>This sort of dish is perfect to make on a lazy Sunday afternoon, with some Italian music gently playing in the background. It's worth the extra work...I promise!</p></span><p></p><p><span style="font-family: georgia;">In searching for Lasagna recipes online, I came across this gem, and with a name like "World's Best Lasagna" I knew it better deliver. And it does!</span></p><p><span style="font-family: georgia;">This recipe has TWO kinds of meat in the sauce. Sweet Italian sausage and ground turkey (or beef) are both added, and the sauce simmers for a good 1.5 hours to really make the flavors sing. I chose turkey, just so it would be a little leaner and healthier.</span></p><p><span style="font-family: georgia;">Pull the kiddos in to help assemble the lasagna. They will love helping with the pasta layers!</span></p><p><span style="font-family: georgia;">Enjoy!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluT1I_FvpDv2mpE-cw5FdJCULPKFTAT3Dh2z65B6IK6w06yBUIyKZc7UPs2ztVnGfWAQbDTAKBAaDpCUle6_dMskSXFupZMCsKRXOGU7CdcUdQ6gLTo6t5oGF_V2ZTdIJOEy1vfVkRzG7/s1512/Lasagna+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluT1I_FvpDv2mpE-cw5FdJCULPKFTAT3Dh2z65B6IK6w06yBUIyKZc7UPs2ztVnGfWAQbDTAKBAaDpCUle6_dMskSXFupZMCsKRXOGU7CdcUdQ6gLTo6t5oGF_V2ZTdIJOEy1vfVkRzG7/w452-h452/Lasagna+3.jpg" width="452" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPFaZHheDPdIT7chyphenhyphenWvJaFjzfwfo_blRBWGwRwOWmkEoYY3bS_uZlTuN2J7SdSueT9UJ0Gl1idnh5PGx_-YImUHUwGr8LjhcaMKLr6W-Gh9pquALwALEKP-dcVp3nGRspRBh5lntI-XEX/s2016/Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPFaZHheDPdIT7chyphenhyphenWvJaFjzfwfo_blRBWGwRwOWmkEoYY3bS_uZlTuN2J7SdSueT9UJ0Gl1idnh5PGx_-YImUHUwGr8LjhcaMKLr6W-Gh9pquALwALEKP-dcVp3nGRspRBh5lntI-XEX/w427-h570/Lasagna.jpg" width="427" /></a></div><p><span style="font-family: georgia;"><b>World's Best Homemade Lasagna<br /></b></span><span style="font-family: georgia;">Adapted from: </span><a href="https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/" style="font-family: georgia;">allrecipes.com</a></p>
<p class="MsoNormal"><span style="font-family: georgia;"><b>Ingredients:</b><br />
1 pound sweet Italian sausage<br />
¾ pound ground turkey OR beef<br />
½ cup minced onion<br />
2 cloves garlic, crushed<br />
1 (28 ounce) can crushed tomatoes<br />
2 (6 ounce) cans tomato paste<br />
2 (6.5 ounce) cans canned tomato sauce<br />
½ cup water<br />
2 tablespoons granulated sugar<br />
1 ½ tsp dried basil leaves<br />
½ tsp fennel seeds<br />
1 tsp Italian seasoning<br />
1 ½ tsp salt, divided, or to taste<br />
¼ tsp ground black pepper<br />
4 tablespoons chopped fresh parsley<br />
12 lasagna noodles<br />
16 ounces ricotta cheese<br />
1 egg <br />
¾ pound mozzarella cheese, sliced<br />
¾ cup grated Parmesan cheese<br />
<br />
<b>Directions:</b><br />
In a Dutch oven, cook sausage, ground turkey OR beef, onion, and garlic over
medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato
sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1
teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1
1/2 hours, stirring occasionally.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: georgia;">Bring a large pot of lightly salted water to a boil. Cook
lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse
with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining
parsley, and 1/2 teaspoon salt.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: georgia;">Preheat oven to 375 degrees F.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: georgia;">To assemble, spread 1 1/2 cups of meat sauce in the bottom
of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture. Top with a third of
mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and
sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining
mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either
spray foil with cooking spray, or make sure the foil does not touch the cheese.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: georgia;">Bake in preheated oven for 25 minutes. Remove foil and bake
an additional 25 minutes. Cool for 15 minutes before serving.</span><o:p></o:p></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-72793156369208238332021-02-10T11:43:00.003-06:002021-02-10T11:43:45.109-06:00Mini Blueberry & Cardamom Scones<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYKViwzY7zHtRVX0wXIOxDM7PDCf4yoY_5lAmADqYzrNawx5qBQpI_6OujCGtp-mbvifmCyGfl8yL8s4NtwojOHf3Cao2sPWK4kpgCgRUfdRkLItUwFmxvE0VQ6J1vHzFiDSx46SJRsCg/s2016/Blueberry+Scones+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="573" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYKViwzY7zHtRVX0wXIOxDM7PDCf4yoY_5lAmADqYzrNawx5qBQpI_6OujCGtp-mbvifmCyGfl8yL8s4NtwojOHf3Cao2sPWK4kpgCgRUfdRkLItUwFmxvE0VQ6J1vHzFiDSx46SJRsCg/w430-h573/Blueberry+Scones+8.jpg" width="430" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOUVXeY4uxlRbtT8eP9-oW187XAK5ZK-YAUy7jzblJJnVW32qFnhaH2VyVO-CwPKh0jhL2LBEIvnnuKJoCIKZzkfViD_e9bD238EU82XXWYGoi8RntK0hKTwSpkoy9DcWXEJq-oO1zgHm/s2016/Blueberry+Scones+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1511" height="565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOUVXeY4uxlRbtT8eP9-oW187XAK5ZK-YAUy7jzblJJnVW32qFnhaH2VyVO-CwPKh0jhL2LBEIvnnuKJoCIKZzkfViD_e9bD238EU82XXWYGoi8RntK0hKTwSpkoy9DcWXEJq-oO1zgHm/w424-h565/Blueberry+Scones+6.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhKSFh2YJseDltZhaoX0OB6utBRp-Ekf83sBesUOZjxeOp0PIBfSneXiZqxWkPLmauuwhk2dBYN9axdtEIISt7T-hpgE8aiceAtLr3uOFUdxNM_rggZj6snkY7b3rXPw-mxCNMNQ4hTS6/s2016/Blueberry+Scones+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhKSFh2YJseDltZhaoX0OB6utBRp-Ekf83sBesUOZjxeOp0PIBfSneXiZqxWkPLmauuwhk2dBYN9axdtEIISt7T-hpgE8aiceAtLr3uOFUdxNM_rggZj6snkY7b3rXPw-mxCNMNQ4hTS6/w413-h550/Blueberry+Scones+5.jpg" width="413" /></a></div></div><br /><div style="line-height: normal; text-align: left;">So....remember those <a href="http://sugarandspice-celeste.blogspot.com/2021/01/mini-strawberries-cream-scones.html">Strawberries & Cream Scones</a> that I posted? Yeah, well...they were so dang good that I made them again. </div><div style="line-height: normal; text-align: left;"><br /></div><div style="line-height: normal; text-align: left;">Sorry, not sorry.</div><div style="line-height: normal; text-align: left;"><br /></div><div style="line-height: normal; text-align: left;">Only this time, I used blueberries and added some cardamom. There's something about cardamom and blueberries. I absolutely love them together. I always add a dash of cardamom when I make blueberry muffins and pancakes, too.</div><div style="line-height: normal; text-align: left;"><br />The glaze on these also makes them special. They are NOT your usual, run-of-the-mill scones that can be a little on the dry side. These are filled with juicy blueberries and the glaze just pushes them over the top. I'm not sure that I'll ever make scones without a glaze, now.</div><div style="line-height: normal; text-align: left;"><br />The smaller size also makes them the perfect grab and go breakfast or snack. </div><div style="line-height: normal; text-align: left;"><br /></div><div style="line-height: normal; text-align: left;">Enjoy!</div><div style="line-height: normal; text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXuBb14gPsIOlgWnlDwdDFG1G1hzTWN4Lor01BM83cs3V3Kh_uvZnIS7ovo03bpJP4scGcxEp9tLqfA0HgA3lYNj1tk3uvuH7JkASlcmRcj-SRkvHgjx6fCZ8Oywq5KfYwhnhSD77nNfw/s2016/Blueberry+Scones+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1511" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXuBb14gPsIOlgWnlDwdDFG1G1hzTWN4Lor01BM83cs3V3Kh_uvZnIS7ovo03bpJP4scGcxEp9tLqfA0HgA3lYNj1tk3uvuH7JkASlcmRcj-SRkvHgjx6fCZ8Oywq5KfYwhnhSD77nNfw/w416-h554/Blueberry+Scones+9.jpg" width="416" /></a></div></div><div style="line-height: normal; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mcfJwQfoDQVJfpPCI7rGS6gYgZmptJVFLlH0SNQ_w0sUyKpSq6PACoSf3WkCdmOyCxIjONvMi7DoDOZDw7NhBnBbPPVndo_40W3NY4tQsEneQGiLAxX8RinjlzlTuCNN9FQcMWRdCa8f/s2016/Blueberry+Scones+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mcfJwQfoDQVJfpPCI7rGS6gYgZmptJVFLlH0SNQ_w0sUyKpSq6PACoSf3WkCdmOyCxIjONvMi7DoDOZDw7NhBnBbPPVndo_40W3NY4tQsEneQGiLAxX8RinjlzlTuCNN9FQcMWRdCa8f/w410-h547/Blueberry+Scones+7.jpg" width="410" /></a></div><br /><div style="line-height: normal; text-align: left;"><b>Mini Blueberry & Cardamom Scones</b></div><div style="line-height: normal; text-align: left;">Adapted from: <a href="https://bakerbynature.com/strawberries-and-cream-scones/">Baker By Nature</a></div><div style="line-height: normal; text-align: left;"><a href="https://bakerbynature.com/strawberries-and-cream-scones/"><br /></a><b>Ingredients:<br /></b>2 and 3/4 cups all-purpose flour<br />1/2 tsp salt<br />2 tsp baking powder<br />1/2 tsp baking soda<br />1/3 cup granulated sugar<br />1 tsp ground cardamom<br />1 stick unsalted butter, VERY cold and cut into small cubes<br />1 large egg<br />1/2 cup milk (preferably whole)<br />2 Tbsp heavy cream<br />1 cup fresh blueberries</div><div style="line-height: normal; text-align: left;"><br /><b>For the egg wash:<br /></b>1 large egg, beaten<br />1 tsp water<br />2 Tbsp sugar, for sprinkling</div><div style="line-height: normal; text-align: left;"><br /><b>For glaze:<br /></b>2 Tbsp heavy cream<br />3/4 cup confectioners' sugar<br />1 tsp vanilla extract<br />Tiny pinch of salt (1/8 teaspoon or less)</div><div style="line-height: normal; text-align: left;"><br /><b>Instructions:<br /></b>Preheat oven to 400°F. Line a large baking sheet with parchment paper or a nonstick baking mat; set aside.</div><div style="line-height: normal; text-align: left;"><br />In a large bowl combine flour, salt, baking powder, baking soda, sugar and cardamom; mix well to combine.</div><div style="line-height: normal; text-align: left;"><br />Add the butter cubes and cut them into the flour mixture using a pastry cutter or two forks until the butter is the size of peas.</div><div style="line-height: normal; text-align: left;"><br />In a small bowl, whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.<span style="mso-spacerun: yes;"> </span>If mixture seems too dry, you can add a little extra cream, 1 tsp at a time, just until it comes together.</div><div style="line-height: normal; text-align: left;"><br />Gently fold the blueberries into the dough, using a rubber spatula. Do not worry if some of the berries break up a bit.</div><div style="line-height: normal; text-align: left;"><br />Empty the loose dough out onto a clean, floured work surface. Shape the dough into (2) 4-inch circles. *You may need to knead the mixture a few times to get it to a workable texture. Just be careful not to knead too much. You want to work quickly, so that the butter doesn’t start to melt.</div><div style="line-height: normal; text-align: left;"><br />Cut each circle into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.<br />Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.</div><div style="line-height: normal; text-align: left;"><br />Bake for 18 minutes, or until light golden brown.</div><div style="line-height: normal; text-align: left;"><br />Allow scones to cool for 10 minutes on the baking sheet. In the meantime, you can make the glaze.</div><div style="line-height: normal; text-align: left;"><br /><b>For the glaze:<br /></b>In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.</div><p class="MsoNormal" style="line-height: normal; text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1traGUip-N0Hz3-JdhgkZ7OMD5FuMOSl0VGDpVo7sAlbFyOvdcRrTcCE3Z8vGFuJWJVHzLroPwKLHntXo2Z7VnFpU83pOu55sjl_jk5y05cV5LVJLCWFXhb99cxKzpFB54GPQaZka7MR/s2015/Blueberry+Scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2015" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1traGUip-N0Hz3-JdhgkZ7OMD5FuMOSl0VGDpVo7sAlbFyOvdcRrTcCE3Z8vGFuJWJVHzLroPwKLHntXo2Z7VnFpU83pOu55sjl_jk5y05cV5LVJLCWFXhb99cxKzpFB54GPQaZka7MR/w450-h338/Blueberry+Scones.jpg" width="450" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNQszoCxT37DcEvfvqIPY-ZRXsORuQLY3xL4TYUlAk7vfjmk6lSe_WZmDK8s75VmVQyf4DZxn3g_DoA5pAJ2IlnuR51GAocNTW9SWAS9tYn_WSSJnOPT9GfG2fCweG-EW9LmfCG2d6aIQ/s2015/Blueberry+Scones+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2015" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNQszoCxT37DcEvfvqIPY-ZRXsORuQLY3xL4TYUlAk7vfjmk6lSe_WZmDK8s75VmVQyf4DZxn3g_DoA5pAJ2IlnuR51GAocNTW9SWAS9tYn_WSSJnOPT9GfG2fCweG-EW9LmfCG2d6aIQ/w449-h337/Blueberry+Scones+2.jpg" width="449" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4ozPWNXjD_z7dyl5ZPJ5gHTdXSUkStQPvMX8LOFB1L_Yk2ZQW1xNUzMk6c70VdPWkxK2Kfk3f78KVo2ObeEhQru-4b6LfX07YqznTloPFPXJbRbY0ZUmjz7NTKe3tWGUGLNb5gEv-X2q/s2015/Blueberry+Scones+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2015" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4ozPWNXjD_z7dyl5ZPJ5gHTdXSUkStQPvMX8LOFB1L_Yk2ZQW1xNUzMk6c70VdPWkxK2Kfk3f78KVo2ObeEhQru-4b6LfX07YqznTloPFPXJbRbY0ZUmjz7NTKe3tWGUGLNb5gEv-X2q/w458-h344/Blueberry+Scones+3.jpg" width="458" /></a></div><br /><div style="text-align: left;"><br /></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-6578564560452485602021-02-09T08:30:00.008-06:002021-02-09T08:30:02.430-06:00Salted Caramel Coconut Macaroons<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMWRijdhi7ePs3zRXWCd45Cvoioz2fWogu4hPEkJ_i8dlLdKEbw13_yKO0zCdr35pWZZAkBH4zosZL5qUgAjSSYcgis6e8ddYHlmAJqxK4gGb749yaCFi974r_msRSo-ZnOm__lo600gh/s2016/Caramel+Macaroons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="551" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMWRijdhi7ePs3zRXWCd45Cvoioz2fWogu4hPEkJ_i8dlLdKEbw13_yKO0zCdr35pWZZAkBH4zosZL5qUgAjSSYcgis6e8ddYHlmAJqxK4gGb749yaCFi974r_msRSo-ZnOm__lo600gh/w413-h551/Caramel+Macaroons.jpg" width="413" /></a></div><br /><span style="font-family: georgia;">I think my husband said it best - These macaroons taste like they've been "dipped in magic butter."</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">LOL</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">No really...these are like eating a coconut cloud filled with sweet and salty, caramelly goodness.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Remember that <a href="http://sugarandspice-celeste.blogspot.com/2021/01/homemade-salted-caramel-sauce.html">Homemade Salted Caramel Sauce</a> that I made? Well, it's the star in this recipe and really makes these cookies special. The original recipe calls for caramel ice cream topping (which you can totally use instead), but I couldn't help but use my homemade version.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">The ingredient list for these is short, and they come together in a snap. If you have someone that loves caramel and/or coconut, surprise them with these on Valentine's Day! </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">You could even dip the bottoms of each cookie into melted chocolate, or drizzle the tops with it instead.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Now, please excuse me while I go scarf one down!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><b><span style="font-family: georgia;">Salted Caramel Coconut Macaroons</span></b></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">Adapted from: <span class="Apple-converted-space"> </span><a href="https://www.allrecipes.com/recipe/282109/salted-caramel-coconut-macaroons/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201">Allrecipes.com</a></span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;"><b>Ingredients</b>:</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">5 ½ cups sweetened flaked coconut</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">⅔ cup all-purpose flour </span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">¼ teaspoon salt</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">1 (14 ounce) can sweetened condensed milk</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">1 tsp vanilla extract</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">1 tsp coconut extract</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">1/2 cup <a href="http://sugarandspice-celeste.blogspot.com/2021/01/homemade-salted-caramel-sauce.html">Homemade Salted Caramel Sauce</a> OR Caramel Ice Cream Topping</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">½ tablespoon flaky sea salt</span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;"><b>Directions</b>:</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. <span class="Apple-converted-space"> </span>Line 2 large baking sheets with parchment paper or silicone baking mats.<br /><br />Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk, vanilla extract and coconut extract until well blended. </span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;">Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.<br /><br />Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.<br /><br />Spoon a scant teaspoon of caramel sauce into each indentation. Sprinkle with several flakes of sea salt.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><span style="font-family: georgia;"><br /></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJmAPxCVrL6MHhvwqAYutY7xrM1psA_Hm6SPFs4l38PqBXI_lupLA-1DUht79H1tFzueLfE2yyKmdJR6kG2z39h8YAxqIO7SAM8BNlSbAL9tU1Hj-H0PQn0zqK5buoNKz65hP4fSN1ZRq/s2016/Caramel+Macaroons+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2016" data-original-width="1512" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJmAPxCVrL6MHhvwqAYutY7xrM1psA_Hm6SPFs4l38PqBXI_lupLA-1DUht79H1tFzueLfE2yyKmdJR6kG2z39h8YAxqIO7SAM8BNlSbAL9tU1Hj-H0PQn0zqK5buoNKz65hP4fSN1ZRq/w302-h403/Caramel+Macaroons+2.jpg" width="302" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">If cookies puff while baking, re-press centers with the rounded side of a measuring teaspoon before adding the caramel sauce.</td></tr></tbody></table><br /><span style="font-family: georgia;"><br /></span></span></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-47175104716666425332021-02-08T12:35:00.003-06:002021-02-08T12:35:55.530-06:00Bourbon Pecan Chicken<div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO4l7U4TaSjj9I6pairbh-9eNQ_dxRI5Duc2MFGn2evaUpXkMaHEnMHSystD4KZrTJDikKoq7qSwJu84UepEwper3v6gg6_kjmvzZ6nQp5gNtwwzuUUZF-SohyphenhyphenrNVtn65fHyZse_OEV61/s2016/Bourbon+Pecan+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="523" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO4l7U4TaSjj9I6pairbh-9eNQ_dxRI5Duc2MFGn2evaUpXkMaHEnMHSystD4KZrTJDikKoq7qSwJu84UepEwper3v6gg6_kjmvzZ6nQp5gNtwwzuUUZF-SohyphenhyphenrNVtn65fHyZse_OEV61/w392-h523/Bourbon+Pecan+Chicken.jpg" width="392" /></a></div></span><span style="font-family: georgia; font-size: 17px;"><br />This chicken recipe reminds me of something I'd be served in a high-end restaurant. It's packed with rich flavors - hello pecans, brown sugar and bourbon! - and is actually really easy to make. It's equally as great as a quick weeknight meal or an anniversary dinner.</span></div><div><span style="font-family: georgia; font-size: 17px;"><br /></span></div><div><span style="font-family: georgia; font-size: 17px;">Chicken breasts are dredged in a quick mixture of pecans, bread crumbs and salt, and then seared for about 5 minutes to add a beautiful, brown color. While the chicken finishes cooking in the oven, a delicious sauce made of brown sugar, Dijon, bourbon, and soy sauce is whisked up and is poured over the chicken before serving.</span></div><div><span style="font-family: georgia; font-size: 17px;"><br /></span></div><div><span style="font-family: georgia; font-size: 17px;">Enjoy!</span></div><div><span style="font-family: georgia;"><span style="font-size: 17px;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="-webkit-text-size-adjust: auto; font-size: 17px; text-size-adjust: auto;"><b>Bourbon Pecan Chicken</b><br /></span><span class="s1">Adapted from: <a href="https://www.allrecipes.com/recipe/69792/bourbon-pecan-chicken/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201">Allrecipes.com</a></span></span></div><div><span style="font-family: georgia;"><br /><span class="s1"><b>Ingredients</b>:</span><br /><span class="s1">½ cup finely chopped pecans</span><br /><span class="s1">½ cup dry bread crumbs<br /></span>¼ tsp salt<br />1 egg<br />3 Tbsp milk<br /><span class="s1">4 boneless, skinless chicken breasts</span></span></div><div><span style="font-family: georgia;">2 Tbsp olive oil<br />2 Tbsp packed, dark brown sugar<br />2 Tbsp Dijon mustard<br />4 tsp bourbon<br />1 Tbsp reduced sodium soy sauce<br /><span class="s1">4 Tbsp unsalted butter, chilled and cut into small cubes</span><br /><span class="s1">1/4 cup sliced green onions, for garnish</span></span></div><div><span style="font-family: georgia;"><br /><span class="s1"><b>Directions</b>:</span><br /><span class="s1">Preheat oven to 350 degrees F.</span></span></div><div><span style="font-family: georgia;"><br /><span class="s1">Stir together the pecans, bread crumbs, and salt in a bowl. Spread the mixture out on a plate. </span></span></div><div><span style="font-family: georgia;"><span class="s1"><br /></span></span></div><div><span style="font-family: georgia;"><span class="s1">Whisk together egg and milk in a separate bowl. Dip chicken into egg mixture, then dredge in pecan mixture to coat.</span></span></div><div><span style="font-family: georgia;"><br /><span class="s1">Heat the oil in a large skillet over medium heat. Place the coated chicken breasts in the pan, and cook until nicely browned on one side, about 5 - 7 minutes.</span><br /><span class="s1"><br /></span></span></div><div><span style="font-family: georgia;"><span class="s1">Turn chicken over and transfer the skillet to the oven. Bake 15-20 minutes, until an instant-read thermometer inserted into thickest parts of chicken registers 165 degrees F.</span></span></div><div><span style="font-family: georgia;"><span class="s1"><br /></span><span class="s1">Meanwhile, in a small saucepan, whisk together the brown sugar, Dijon mustard, bourbon and soy sauce until smooth. Bring to a simmer over medium-low heat. Remove from heat and whisk in the cold butter, one piece at a time. (Do not return to heat.)</span></span></div><div><span style="font-family: georgia;"><span class="s1"><br /></span><span class="s1">Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.</span></span></div><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"> <span style="font-family: georgia;"><span class="s1"></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s1"></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s1"></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s1"></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s1"></span></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-57451916896690175442021-02-05T11:02:00.002-06:002021-02-05T11:02:44.047-06:00Homemade Everything Bagels<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcG5_TxGILwvrr3xWln_I-lrsHGiqVGcyczqeO3jwCNfmg8TJdqJAdSXmqJX_RomyFqws8vWrus5d97Jc24hxLTz1r53Iir8jemrtiSbD8du23YKkR29teYbySfSGfcmw-haCxqyuavq6/s2016/Bagels+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcG5_TxGILwvrr3xWln_I-lrsHGiqVGcyczqeO3jwCNfmg8TJdqJAdSXmqJX_RomyFqws8vWrus5d97Jc24hxLTz1r53Iir8jemrtiSbD8du23YKkR29teYbySfSGfcmw-haCxqyuavq6/w417-h556/Bagels+5.jpg" width="417" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY46yGPvikKVeZTL8eM0aRliCyhI_wWns4RihLF3ndc_wJo_5jlaQljFFSYEruGPqyRy1aUgFrGOKpJ1iVVn2GqZwC-F3JqrcOdkc4LINzuV8yd5IwsZU-nd2Rkq7XFirOzGBbmtjWrZBO/s2016/Bagels+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="555" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY46yGPvikKVeZTL8eM0aRliCyhI_wWns4RihLF3ndc_wJo_5jlaQljFFSYEruGPqyRy1aUgFrGOKpJ1iVVn2GqZwC-F3JqrcOdkc4LINzuV8yd5IwsZU-nd2Rkq7XFirOzGBbmtjWrZBO/w416-h555/Bagels+4.jpg" width="416" /></a></div><br /><span style="font-family: georgia;">Homemade bagels aren't as difficult as you might think. They are totally doable and so FUN to make! </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">I love a good Everything Bagel smothered with plain cream cheese. I found a bottle of Everything Seasoning at Target, and I just HAD to try making them at home. These disappeared so quickly, and my daughter has already requested that we make more. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">She had a lot of fun helping me to roll these out and form them. Any time that I make homemade dough/bread, I always call her into the kitchen to see if she wants to help. It's always a fun time making a "mess" with flour all over the counter together. She gets a kick out of it every single time.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">If you aren't a fan of Everything Seasoning, you can actually use this as a base recipe and make Cinnamon Raisin Bagels instead (or leave them plain!). I've included notes at the bottom of the recipe on how to do this.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Enjoy!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwA3NzPrq4LzTo9tbBDHmCXilrzumu3M_UZUmTlUF2scX6S6hmMDZC770J_mpKpDmfmu6LLcMZT_IlS2IAnQrCEB-dnd8omjQKVsVA_utwwS3pEriFvKDD2aKiSFgKRlHkUPgvA7c_fngt/s2016/Bagels+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwA3NzPrq4LzTo9tbBDHmCXilrzumu3M_UZUmTlUF2scX6S6hmMDZC770J_mpKpDmfmu6LLcMZT_IlS2IAnQrCEB-dnd8omjQKVsVA_utwwS3pEriFvKDD2aKiSFgKRlHkUPgvA7c_fngt/w418-h557/Bagels+3.jpg" width="418" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXdQOxKaJmvUXtsuYzcptZXRMp0dBIR2cy0EDsyFAoF3J4sNg46jqr6OZ_j3KuNYuuakQGqS2wfCSodgXnMCl391R38G_sDh9AZbiyAsAAAup72hKU3pRjQxQtsRpONqjfazsT-27etyq/s2014/Bagels+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2014" data-original-width="1512" height="543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXdQOxKaJmvUXtsuYzcptZXRMp0dBIR2cy0EDsyFAoF3J4sNg46jqr6OZ_j3KuNYuuakQGqS2wfCSodgXnMCl391R38G_sDh9AZbiyAsAAAup72hKU3pRjQxQtsRpONqjfazsT-27etyq/w407-h543/Bagels+8.jpg" width="407" /></a></div></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlxQ3mIxnsS8B-QAogKiJcuWqDMvcmWZ1TZNb67oJAWda-vi3lq-umbv6QDeV-NXEUC3d_ye33-KMrfPKTIGp_RxkmqdrLCBpa65i13AsKM3gf_qUtvjbEyXBhq0v3CMev4t_agcxW74v/s1512/Bagels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlxQ3mIxnsS8B-QAogKiJcuWqDMvcmWZ1TZNb67oJAWda-vi3lq-umbv6QDeV-NXEUC3d_ye33-KMrfPKTIGp_RxkmqdrLCBpa65i13AsKM3gf_qUtvjbEyXBhq0v3CMev4t_agcxW74v/w408-h408/Bagels.jpg" width="408" /></a></div><br /><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLe7rldli2e83jJmW4rxGsNWzNEFPq1PjFYjNgU7LkXjA8odMU2e-PMI9qOgfFEDHRyIUDXEQmoNb1PFtcWGV0H7gAV3M53iR06dxFXe3tbWrJCrfSqYkLZkgPeQm78kGA1SIJ5fSu7fFu/s1512/Bagels+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLe7rldli2e83jJmW4rxGsNWzNEFPq1PjFYjNgU7LkXjA8odMU2e-PMI9qOgfFEDHRyIUDXEQmoNb1PFtcWGV0H7gAV3M53iR06dxFXe3tbWrJCrfSqYkLZkgPeQm78kGA1SIJ5fSu7fFu/w403-h403/Bagels+6.jpg" width="403" /></a></div><br /><div style="text-align: left;"><b style="font-family: georgia;">Homemade Everything Bagels</b></div><div style="text-align: left;"><span style="font-family: georgia;">Adapted from: <i>The Ultimate Southern Living Cookbook</i></span></div><div style="text-align: left;"><b style="font-family: georgia;"><br /></b></div><div style="text-align: left;"><b style="font-family: georgia;">Ingredients:</b></div><div style="text-align: left;"><span style="font-family: georgia;">1 package active dry OR rapid rise yeast<br />1 3/4 cups warm water (105-115F)<br />2 Tbsp honey<br />5 to 5 1/2 cups bread flour<br />2 tsp salt<br />3 1/2 quarts water<br />1/2 cup Everything Seasoning (or any mix of poppy seeds, caraway seeds, sea salt, or dehydrated onion and garlic flakes)</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /><b>Directions:<br /></b>Combine yeast and warm water in a 2 cup liquid measuring cup; let stand for 5 minutes. Add honey, stirring well. In the bowl of a stand mixer with paddle attachment, combine yeast mixture, 2 cups of the flour, and salt; beat at low speed for 4 minutes or until smooth.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Switch to the dough hook on your mixer. Gradually stir in enough remaining flour to make a soft dough. Beat at medium-low speed for 8 minutes or until smooth and elastic. Divide dough into 12 equal pieces. Roll each into a smooth ball. Cover and let rest 5 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Shape each ball into an 11-inch rope. Bring ends of ropes together, and pinch to seal. R</span><span style="font-family: georgia;">oll bagel around palm of hand to make a ring. Place on greased baking sheets; cover and chill 12 to 18 hours.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Preheat oven to 450 degrees F. Pour Everything Seasoning into a small, shallow dish. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Bring water to a rolling boil in a Dutch oven. Boil bagels, 4 at a time, 30 seconds, turning once (to set the shape). Remove with a slotted spoon; place on wire racks. Dip the top of each bagel into the Everything Seasoning to coat. Repeat with remaining bagels.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br />Place bagels on lightly greased baking sheets sprinkled with cornmeal, if desired. Bake at 450 degrees F for 13 - 14 minutes or until golden brown. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>Variation:<br />Cinnamon Raisin Bagels</b> - Stir in 1 cup raisins and 2 teaspoons ground cinnamon into dough before dividing dough into pieces.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQp0lCJVyHCvQLScBbULfZQW85hGit_e5MVt-CRpnS2E6Hc_oL8G6F67T4RFz7b9JVKfPFI8FhFik1KH9kVM_nbhGb5XH_sPi9DjJOzz4TO53drlRg6h7jHNrnvczGvyCYZKZ5SOuhn1u/s1512/Bagels+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQp0lCJVyHCvQLScBbULfZQW85hGit_e5MVt-CRpnS2E6Hc_oL8G6F67T4RFz7b9JVKfPFI8FhFik1KH9kVM_nbhGb5XH_sPi9DjJOzz4TO53drlRg6h7jHNrnvczGvyCYZKZ5SOuhn1u/w447-h447/Bagels+7.jpg" width="447" /></a></div><br /><span style="font-family: georgia;"><br /></span></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-20532010081944323162021-02-02T12:59:00.010-06:002021-02-02T12:59:59.096-06:00Almond Joy Biscotti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CudJis9TrrI5fh0d6f0rgChJA8i4OMmhdRnyA4LiWId5zl2ldpvrPaeliVXIv2B5NXcrQ5CW0pr6cqp1X0fSdRgGtgaFKhY1GybkRoDj9jxdzz84VRfKvPzczawlvFa5ig5pxKs6Gw_h/s2014/Biscotti+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2014" data-original-width="1512" height="529" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CudJis9TrrI5fh0d6f0rgChJA8i4OMmhdRnyA4LiWId5zl2ldpvrPaeliVXIv2B5NXcrQ5CW0pr6cqp1X0fSdRgGtgaFKhY1GybkRoDj9jxdzz84VRfKvPzczawlvFa5ig5pxKs6Gw_h/w397-h529/Biscotti+2.jpg" width="397" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JK4ZKsAV9amKGK1b0E67Jb6CxpWr9hCpabapkILOVndWRiS3L18dK-P8q1YnX49AWQR8Lt81vaUmhNHsAumwpDk-2dkNVN6l-Fu8ssZ_3jZMebGIO4jCyVQrnOILOx9sfSYL088sNqvx/s2016/Biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JK4ZKsAV9amKGK1b0E67Jb6CxpWr9hCpabapkILOVndWRiS3L18dK-P8q1YnX49AWQR8Lt81vaUmhNHsAumwpDk-2dkNVN6l-Fu8ssZ_3jZMebGIO4jCyVQrnOILOx9sfSYL088sNqvx/w392-h522/Biscotti.jpg" width="392" /></a></div><p>Oh, how I adore dark chocolate and coconut paired together. Throw in some toasted almonds and something that I can enjoy with a homemade latte, and I've got myself the perfect snack.</p><p>It's been a while since I've made biscotti, and I forgot how easy it truly is. I have a few other biscotti recipes here on the blog - <a href="http://sugarandspice-celeste.blogspot.com/2011/01/chocolate-hazelnut-biscotti.html">Chocolate Hazelnut Biscotti</a> and <a href="http://sugarandspice-celeste.blogspot.com/2011/01/dreamy-coconut-biscotti.html">Dreamy Coconut Biscotti</a>, just in case you'd like additional ideas, too.</p><p>When brain-storming ideas for potential flavors for this batch, my mind kept drifting back to an Almond Joy candy bar. I adapted a recipe for Cranberry-Pistachio Biscotti from <i>Williams Sonoma Essentials of Baking</i> and switched things up a good bit. </p><p>I filled these with shredded coconut and toasted almonds, plus added a pretty coat of dark chocolate on the outside and a sprinkling of more coconut.</p><p>The results?</p><p>Complete delicous-ness!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHH60_RxUzorPTlt5aUn97iG7dunfk9ApIn40vwKUp1vxsJAJUHLP4w0KfF_qIqlhlDjYmIgorrAIGgqvbHcWulplKGWLKb9y4n5i43QRfzOA6ua9OUs7cH8D_ODY-kXC4IjOHgtxqGO-/s2016/Biscotti+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHH60_RxUzorPTlt5aUn97iG7dunfk9ApIn40vwKUp1vxsJAJUHLP4w0KfF_qIqlhlDjYmIgorrAIGgqvbHcWulplKGWLKb9y4n5i43QRfzOA6ua9OUs7cH8D_ODY-kXC4IjOHgtxqGO-/w380-h507/Biscotti+4.jpg" width="380" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTboKroGtpTkMoxs5fvLCAEoIwVKfDWaeNC3e-Ijk1N3CkIqsxWJtKy7SJYIm85YRNcRXSuZgNYLjsgTJRQIsXkEE0zvI7kQMVjj_3oCj_ltZOB39miUVaFqbLw-s0_FsXvP7f_s1c92GB/s1940/Biscotti+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1940" data-original-width="1345" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTboKroGtpTkMoxs5fvLCAEoIwVKfDWaeNC3e-Ijk1N3CkIqsxWJtKy7SJYIm85YRNcRXSuZgNYLjsgTJRQIsXkEE0zvI7kQMVjj_3oCj_ltZOB39miUVaFqbLw-s0_FsXvP7f_s1c92GB/w390-h562/Biscotti+3.jpg" width="390" /></a></div></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8g788cMS1a739fE7xphQXU0paijOZ66_Xut1_QYFUGBDdfDzDwAofwwlbnvVyzLZVecxl-1A-_dnAwz7CsYDg5XdiamaD8jf1xomgEBoLSiMHz__0bJs1shslLG7Y5ppuD6mq5x-PYjdi/s2016/Biscotti+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8g788cMS1a739fE7xphQXU0paijOZ66_Xut1_QYFUGBDdfDzDwAofwwlbnvVyzLZVecxl-1A-_dnAwz7CsYDg5XdiamaD8jf1xomgEBoLSiMHz__0bJs1shslLG7Y5ppuD6mq5x-PYjdi/w443-h332/Biscotti+5.jpg" width="443" /></a><br /></p><p><b>Almond Joy Biscotti</b><br />Adapted from: <i>Williams Sonoma Essentials of Baking</i></p><p><b>Ingredients:</b><br />2 cups all purpose flour<br />1 1/2 tsp baking powder<br />1/2 tsp salt<br />2 large eggs<br />3/4 cup sugar<br />1/2 cup unsalted butter, melted and cooled<br />1 tsp vanilla extract<br />1 tsp almond extract<br />1 cup whole, unsalted almonds<br />3/4 cup shredded, sweetened coconut, plus more for decorating the tops<br />10 oz dark chocolate melting wafers</p><p><b>Directions:</b><br />Position a rack in the middle of the oven, and preheat to 350F. Line a rimless baking sheet with parchment paper or a silicone mat.</p><p>Toast the almonds - Place them in a single layer on a baking sheet. Bake at 350F for 5-10 minutes until fragrant and lightly toasted. Watch them carefully, since they can burn quickly. Let them cool, and then coarsely chop them. Set aside.</p><p>In a bowl, sift together the flour, baking powder, and salt. Set aside.</p><p>In the bowl of a stand mixer fitted with paddle attachment, combine eggs and sugar. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the melted butter, vanilla and almond extracts on low speed until blended.</p><p>Add the dry ingredients and beat until incorporated. </p><p>Using a wooden spoon, stir in the chopped, toasted almonds and coconut.</p><p>The dough will be soft and sticky.</p><p>Scoop out half of the dough onto one half of the prepared baking sheet, and form it into a log 10 inches long. Repeat with the remaining dough, spacing the logs 3 inches apart. Press the logs gently to make them 3 inches wide. With damp fingertips, gently smooth the surface of the logs.</p><p>Bake the logs until they are crisp and golden on the outside, 20-25 minutes. The centers will be soft. Remove from the oven. Reduce the oven temperature to 300F. Let the logs cool on the baking sheet for 10 minutes.</p><p>With a wide spatula, transfer the logs to a cutting board and, using a serrated knife, cut each log crosswise on the diagonal into slices 3/4 inch thick. Arrange the slices, cut side down and at least 1/2 inch apart, on the baking sheet. Return to the oven and bake until the cookies are crisp and brown on the outside, 17-22 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. The interiors of the cookies become crisp as they cool. </p><p>Once the biscotti are cool, melt the chocolate wafers according to package instructions. Dip the bottom half of each biscotti cookie into the melted chocolate, and place them chocolate-side-up on the baking sheet. Sprinkle the tops with extra shredded coconut and allow to harden.</p><p>Store in an airtight container at room temperature for up to 2 weeks.</p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-66230595939780620742021-02-01T12:20:00.004-06:002021-02-01T12:20:37.494-06:00Dark Chocolate Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoGcKrk-yoYncYY858Xu3h6UHVCXaka1Yhd7BH5-Av_o9RXQt3LZF_k5H7J0eTNqHPaSMgc_YvlqW-QYkseMbMhEEyLlVh7OBVekXXbvFWCH8Rjhy-Nf4ShGDTe4l3T8V2rk4y7Wv7hXi/s1946/Chocolate+Chip+PB+Cookies+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1946" data-original-width="1435" height="575" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoGcKrk-yoYncYY858Xu3h6UHVCXaka1Yhd7BH5-Av_o9RXQt3LZF_k5H7J0eTNqHPaSMgc_YvlqW-QYkseMbMhEEyLlVh7OBVekXXbvFWCH8Rjhy-Nf4ShGDTe4l3T8V2rk4y7Wv7hXi/w423-h575/Chocolate+Chip+PB+Cookies+6.jpg" width="423" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X7TD6Qz-QD-v1Dvqo6xP_qrNNOM94LuwLbPRaCmGtFs7cng5sE35oro6quMiKd2vWXA1xwTpVnGgLk9-JniBIGcgnmd9HPSxNEvLyHUcsQzqBA0jsPWWDSS4xLXEFGYtMdHFVzv6exW8/s2016/Chocolate+Chip+PB+Cookies+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X7TD6Qz-QD-v1Dvqo6xP_qrNNOM94LuwLbPRaCmGtFs7cng5sE35oro6quMiKd2vWXA1xwTpVnGgLk9-JniBIGcgnmd9HPSxNEvLyHUcsQzqBA0jsPWWDSS4xLXEFGYtMdHFVzv6exW8/w417-h556/Chocolate+Chip+PB+Cookies+7.jpg" width="417" /></a></div><p>An ooey gooey chocolate chip cookie that's slightly crunchy around the edges and has melty, chocolaty goodness in the center should be in every baker's arsenal. I mean, they are perfect for every situation from an after school snack to a late night indulgence. </p><p>I have a major weakness for them. </p><p>Especially these.</p><p>This recipe takes it a step further. These cookies are infused with creamy peanut butter in every bite. If you have a peanut butter/chocolate lover in your life, these will make them swoon. </p><p>I couldn't resist using dark chocolate, but if you prefer milk chocolate, that's okay too.</p><p>Also, now I see what the fuss is all about when it comes to adding flaky sea salt over the top of chocolate chip cookies. De-lish!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gjBBc108On9fU_-o89K80lVZqcOrFDIU5j4YcYqLkBLTBUuS98OWQo5swgC_9svunzYRGWo4LfqgEIT-yPeUnKfKoyILRYsvusqZkxoRieM0G8rqd7HH04TEIO_zgDLIrtts7nNV0Sep/s2016/Chocolate+Chip+PB+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="527" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gjBBc108On9fU_-o89K80lVZqcOrFDIU5j4YcYqLkBLTBUuS98OWQo5swgC_9svunzYRGWo4LfqgEIT-yPeUnKfKoyILRYsvusqZkxoRieM0G8rqd7HH04TEIO_zgDLIrtts7nNV0Sep/w395-h527/Chocolate+Chip+PB+Cookies.jpg" width="395" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYEc6wdwBr6fPRiWFD5oijXTfk2i8lE60Dg4GiUXf5a9hqOuxnKSyioNr_zMEjNDZ5-IRD8mMT5VJZBgULFiD8vQ6h-aGVEjPJ9QiCBEggtbx35kZjAOkvEnB8vQA3TIOKq68jRY-UcRE/s2016/Chocolate+Chip+PB+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="527" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYEc6wdwBr6fPRiWFD5oijXTfk2i8lE60Dg4GiUXf5a9hqOuxnKSyioNr_zMEjNDZ5-IRD8mMT5VJZBgULFiD8vQ6h-aGVEjPJ9QiCBEggtbx35kZjAOkvEnB8vQA3TIOKq68jRY-UcRE/w395-h527/Chocolate+Chip+PB+Cookies+2.jpg" width="395" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrwY7tt-IwEuZg8saEDp8GhwIPOSzuKq8-J1RWGtlO8hlX18etjV-DziS-PN3H3VTKlnkkGg0Vfy-f1iSECbAFpg9DKopdzmMXsmZxYAyKDUum7LJEgvfo0KwAdhgC1jg10dAjcyc-R_y/s2016/Chocolate+Chip+PB+Cookies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrwY7tt-IwEuZg8saEDp8GhwIPOSzuKq8-J1RWGtlO8hlX18etjV-DziS-PN3H3VTKlnkkGg0Vfy-f1iSECbAFpg9DKopdzmMXsmZxYAyKDUum7LJEgvfo0KwAdhgC1jg10dAjcyc-R_y/w402-h536/Chocolate+Chip+PB+Cookies+5.jpg" width="402" /></a></div><p><b>Dark Chocolate Peanut Butter
Cookies<br /></b>Adapted from:<span style="mso-spacerun: yes;"> </span><a href="https://bakerbynature.com/soft-batch-chocolate-chunk-peanut-butter-cookies/">Baker by Nature</a></p><p class="MsoNormal" style="line-height: normal;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><b>Ingredients:</b><br />
1 cup unsalted butter, room temp<br />
1 cup creamy peanut butter, room temp<br />
2 tsp vanilla extract<br />
1 <span style="mso-spacerun: yes;"> </span>1/2 cups light brown sugar, packed<br />
1/2 cup granulated sugar<br />
2 large eggs, room temp<br />
2 <span style="mso-spacerun: yes;"> </span>1/2 cups all-purpose flour <br />
1 tsp baking soda<br />
1 <span style="mso-spacerun: yes;"> </span>1/2 tsp baking powder<br />
1/4 tsp salt<br />
10 ounces dark chocolate morsels<br />
1 teaspoon flaky sea salt (optional)<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><b>Directions:</b><br />
Preheat oven to 350 degrees<span style="font-family: "Cambria Math",serif; mso-bidi-font-family: "Cambria Math";">℉</span>. <span style="mso-spacerun: yes;"> </span>Line a large baking sheet with parchment
paper.<b><o:p></o:p></b></p>
<p class="MsoNormal" style="line-height: normal;">In the bowl of a stand mixer
fitted with paddle attachment, beat the butter until smooth and creamy.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;">Add in the peanut butter and
vanilla.<span style="mso-spacerun: yes;"> </span>Beat until smooth; about 2
minutes.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;">Next add in both sugars and beat
until light and fluffy, scraping down the sides of the bowl as needed, about 2
minutes.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;">Add in the eggs, one at a time,
beating well after each addition. Turn mixer off.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;">Add flour, baking soda, baking
powder, and salt directly to the mixer bowl. Whisk the dry ingredients together
lightly with a fork before turning the mixer back on low and mixing until just
combined.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;">Next, fold in the chocolate morsels
with a spatula.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;">Scoop 2-3 tablespoon sized mounds
of dough onto the prepared cookie sheet, spacing them 2 inches apart.<b><o:p></o:p></b></p>
<p class="MsoNormal" style="line-height: normal;">Bake for 12-14 minutes, or until
the edges are golden and the centers have set. Cool cookies on the baking sheet
for 5 minutes before transferring them to a cooling rack.<o:p></o:p></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-8349296693870989802021-01-29T08:15:00.016-06:002021-01-29T08:15:00.121-06:00Celeste's Salted Caramel Latte<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMkeBr2WGYuFLQFVs1mUPzOlxb2c48UXMLLVaDM9SQBL6RwY1AFso0irVQbtxTQFoOanJ2IF83NF6qt8YNpwc5HkUX8Uw0CnkNeUPT5AWb-Ln0qIoVivPOULib7ohKAy-O9j2Cd2rDSaX/s2016/Salted+Caramel+Latte.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMkeBr2WGYuFLQFVs1mUPzOlxb2c48UXMLLVaDM9SQBL6RwY1AFso0irVQbtxTQFoOanJ2IF83NF6qt8YNpwc5HkUX8Uw0CnkNeUPT5AWb-Ln0qIoVivPOULib7ohKAy-O9j2Cd2rDSaX/w399-h532/Salted+Caramel+Latte.jpg" width="399" /></a></div><p><span style="font-family: georgia;">Happy Friday! </span></p><p><span style="font-family: georgia;">So, I must admit...I made this </span><a href="http://sugarandspice-celeste.blogspot.com/2021/01/homemade-salted-caramel-sauce.html" style="font-family: georgia;">Homemade Salted Caramel Sauce</a><span style="font-family: georgia;"> earlier in the week with one main goal in mind - Salted Caramel Lattes - and many of them! And let me just say...they have indeed been glorious!</span></p><p><span style="font-family: georgia;">The caramel sauce in this latte recipe is more flavor-packed than the store-bought kind. So, instead of the 2 tablespoons that I usually add to lattes, this one is plenty sweet with just 1 tablespoon. However, definitely feel free to adjust to your taste.</span></p><p><span style="font-family: georgia;">I love the depth of flavor the homemade sauce brings to this. And it wouldn't be complete without a dash of sea salt over the top.</span></p><p><span style="font-family: georgia;">Come along and make a latte with me in the following video!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzr5lbN8NaI68JpS0c_kke9MzihmLI8P4qcwW3s_j37EyusuzhA8CG_h3VWph_M9i2GojmN5NiQM7g7tyBAsw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><b style="color: #292929;"><span style="font-family: georgia;"><br /></span></b><p></p><p><b style="color: #292929;"><span style="font-family: georgia;">Celeste's Salted Caramel Latte</span></b></p><div style="background-color: white; color: #292929;"><b><span style="font-family: georgia;">Ingredients:</span></b></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">1 Tbsp <a href="http://sugarandspice-celeste.blogspot.com/2021/01/homemade-salted-caramel-sauce.html">Homemade Salted Caramel Sauce</a></span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">8 oz of your favorite milk</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">2 shots freshly brewed, hot espresso</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">Dash of Flaky/Coarse Sea Salt</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">Extra Caramel Sauce to drizzle over the top</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;"> </span></div><div style="background-color: white; color: #292929;"><b><span style="font-family: georgia;">Directions:</span></b></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">In your favorite coffee mug, add 1 Tbsp Homemade Salted Caramel Sauce. </span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;"> </span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">Steam your milk to 140 - 160 degrees F, making sure to create plenty of beautiful froth on the top!</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;"> </span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">Brew 2 shots of your favorite espresso and immediately pour it over the caramel in your cup. Stir well, until the caramel is completely melted and smooth.</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;"> </span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">Slowly pour in your steamed milk, gently stirring as you pour. Top it off with plenty of milk froth.</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;"> </span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">Add a drizzle of caramel sauce over the top, followed by a dash of flaky/coarse sea salt.</span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;"> </span></div><div style="background-color: white; color: #292929;"><span style="font-family: georgia;">Take a sip and fall in love with your new favorite espresso drink.</span></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-57583962007940688952021-01-28T11:02:00.004-06:002021-01-28T11:09:22.947-06:00Homemade Salted Caramel Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqGKtuhHf5EkCcv65NLFVU9JwMh7BkSjkCs9DaDJNVOZZNyO6qejZNLnUQIQdZPdw2CdNXP9RL1Qm0w7r_76gtNmhPNHEkU2R8qt6qtNlE4tK4G7phWnjn7zX9_N7iZgtUBG8ZVIJPmAm/s2016/Caramel+Sauce+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqGKtuhHf5EkCcv65NLFVU9JwMh7BkSjkCs9DaDJNVOZZNyO6qejZNLnUQIQdZPdw2CdNXP9RL1Qm0w7r_76gtNmhPNHEkU2R8qt6qtNlE4tK4G7phWnjn7zX9_N7iZgtUBG8ZVIJPmAm/w402-h536/Caramel+Sauce+2.jpg" width="402" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYegPCOqx4hapsWFqmbt05LgtGCUQvOLQIEzakH_bmNKkYVR2js0aH-YVgrrY1FCB23_faS15aHiHCuG2jCxaDxMDvu3Q8FgGlhE675kOyjrlLY_UCpc1BzzdbFYs6pKxPggTsy78sDM3n/s2016/Caramel+Sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="551" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYegPCOqx4hapsWFqmbt05LgtGCUQvOLQIEzakH_bmNKkYVR2js0aH-YVgrrY1FCB23_faS15aHiHCuG2jCxaDxMDvu3Q8FgGlhE675kOyjrlLY_UCpc1BzzdbFYs6pKxPggTsy78sDM3n/w413-h551/Caramel+Sauce.jpg" width="413" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Here's a video of the process:</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzmSHKnmYslk7alA8I7E_5Kv2dcv3mldm5ah9qoSSnI0tSIOAkpwEoHws6IWFGhk0oqE_TP-jVWzKDXU1SN_A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div dir="rtl" style="direction: ltr; text-align: left;">R<span style="font-family: georgia;">ight now, you’re only five ingredients and 15-20 minutes away from luscious, homemade caramel sauce. </span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;">Caramel sauce that so deliciously elevates things like sliced apples, cinnamon rolls, cheesecakes, ice cream and lattes.</span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;">I mean, store-bought caramel sauce is <i>okay</i>, but this...this caramel sauce is packed with undeniable flavor and leaves that ole’ store-bought sauce wallowing in sorrow at its greatness.</span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;">Don’t like <b>salted</b> caramel? No worries...simply reduce the salt in the recipe to 1/2 tsp. You can even use unsalted butter. However, don’t leave the salt out completely. It does need a little.</span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;">Can you guess what I made first with this caramel? Stay tuned tomorrow!</span></div><div dir="rtl" style="direction: ltr; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div dir="rtl" style="direction: ltr; text-align: left;"><b><span style="font-family: georgia;">Homemade Salted Caramel Sauce<br /><br /></span></b></div><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;"><b>Ingredients:</b></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">1 cup granulated sugar</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">1/3 cup water</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">6 Tbsp salted butter, room temperature (cut into 6 pieces)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">1/2 cup heavy cream, room temperature</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">1 tsp salt</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">**Reduce salt to 1/2 tsp and use unsalted butter if you’d prefer regular caramel sauce.**</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;"><b>Directions</b>:</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">Add the sugar and water to a medium sauce pan, </span><span style="font-family: georgia;">and stir well.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">Heat the mixture over medium heat until the sugar dissolves and turns clear. <span class="Apple-converted-space"> </span>This will only take a few minutes.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">Next, raise the heat a tiny bit to medium high, and cook the sugar until it turns amber or honey colored, about 10-12 minutes. <span class="Apple-converted-space"> </span>The mixture will gently bubble during this step. <span class="Apple-converted-space"> </span>Do NOT stir or step away. <span class="Apple-converted-space"> </span>Keep a watchful eye as it simmers. <span class="Apple-converted-space"> </span>Once it starts to turn color, it will happen fairly fast. <span class="Apple-converted-space"> </span>It’s easy to cook too long and burn it, if you’re not careful.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">As soon as the sugar reaches the correct amber color, immediately add the butter and whisk well until completely combined (For this step, I recommend wearing an oven mitt. <span class="Apple-converted-space"> </span>When the butter and the cream are added, the caramel will bubble rapidly and the mixture can splatter onto your arms as you stir. <span class="Apple-converted-space"> </span>Trust me...this hurts!)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">Turn the heat to low and slowly drizzle in the heavy cream, whisking together as you pour. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">Continue to whisk, fully incorporating the cream. <span class="Apple-converted-space"> </span>Stir in the salt. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">If there are any sugar clumps remaining, continue to whisk vigorously over low heat for a few moments until your caramel is smooth.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate. <span class="Apple-converted-space"> </span>It will thicken as it cools.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span style="font-family: georgia;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: georgia;">The caramel sauce can be stored in the refrigerator for up to 1 month.</span></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-2992640826830056542021-01-27T08:31:00.000-06:002021-01-27T08:31:12.388-06:00Decadent Chocolate Peanut Butter Cake with Reese’s<div style="text-align: left;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVu8xYo4ojKpTeM0mh9fA2J51uD7UKjInfwgC7KTq-Zebc3zCH4TeDSsObmtHA-1JDy_SRX8jClfqfJosRetZuEWYT_Ozy5xakhft1gV3ROmK0oyOn7sUWJXprctwX5aoU1rQ1BehBEPTc/s1865/Reeses+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1865" data-original-width="1326" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVu8xYo4ojKpTeM0mh9fA2J51uD7UKjInfwgC7KTq-Zebc3zCH4TeDSsObmtHA-1JDy_SRX8jClfqfJosRetZuEWYT_Ozy5xakhft1gV3ROmK0oyOn7sUWJXprctwX5aoU1rQ1BehBEPTc/w421-h592/Reeses+Cake.jpg" width="421" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIYRfkIAgR1aEu5CNzPUm4C4yEJ9gyZ0h3B6YxlsLv-751HnDhsSvL1amcCglRRHx6UEhmQpFBrMLnVrJdosYHiP-LQtRtrJmiACxHGMKSScdRSFcILYl8KHP4IEy7nOS_x-br1Qur8hP/s2048/A6929E06-FB7C-4CE7-8D0D-AFB9458DAAA3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIYRfkIAgR1aEu5CNzPUm4C4yEJ9gyZ0h3B6YxlsLv-751HnDhsSvL1amcCglRRHx6UEhmQpFBrMLnVrJdosYHiP-LQtRtrJmiACxHGMKSScdRSFcILYl8KHP4IEy7nOS_x-br1Qur8hP/w435-h580/A6929E06-FB7C-4CE7-8D0D-AFB9458DAAA3.jpeg" width="435" /></a></div></span><br /><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">This cake is not for the faint of heart and quite possibly is the most decadent and rich cake I’ve ever made. It’s actually the birthday cake that I made for my Dad back in November. He requested a chocolate peanut butter cake, and boy did this one deliver! </span></span><span style="-webkit-text-size-adjust: auto; font-family: arial; text-size-adjust: auto;">I mean, how could it not be love at first bite?!</span></div></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Any cake with chocolate ganache tempting you as it drips down the sides ever so delicately is always delicious in my book. The addition of actual Reese’s cups just sends this one right over the edge into chocolatey, peanut buttery perfection!</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Also, chocolate cakes made with a cup of boiling water are always super moist. This one is no different. I really think that step gives the cake a great texture.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">If you have a Reese’s lover in your life, you simply MUST try this. In fact...it would make for a wonderful Valentine’s Day dessert!</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxFMesrnDf9k9fIAaYbR6SI_pPufaa31ptR1ix_KCJuFp8tvj3HblHPBQr4E2AtvHmMHQfs-Z_rKQsIIuDQjV141nlANq8lune9MBE7qTNuOPmYifSzM8f1WvZnBrzkq8CGLQgH8jlvDM/s2048/2AD8B949-504C-485E-9885-D3D7A4476A7C.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxFMesrnDf9k9fIAaYbR6SI_pPufaa31ptR1ix_KCJuFp8tvj3HblHPBQr4E2AtvHmMHQfs-Z_rKQsIIuDQjV141nlANq8lune9MBE7qTNuOPmYifSzM8f1WvZnBrzkq8CGLQgH8jlvDM/w418-h557/2AD8B949-504C-485E-9885-D3D7A4476A7C.jpeg" width="418" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Aren’t they just the cutest?!<br /><br /></td></tr></tbody></table></span><b style="-webkit-text-size-adjust: auto; font-family: arial; text-size-adjust: auto;"><div style="text-align: left;"><b style="-webkit-text-size-adjust: auto; font-family: arial; text-size-adjust: auto;"><br /></b></div>Decadent Chocolate Peanut Butter Cake with Reese’s</b></div><div style="text-align: left;"><span style="font-family: arial;">Adapted from: <a href="https://www.lifeloveandsugar.com/peanut-butter-chocolate-layer-cake/">Life, Love and Sugar</a></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><b>INGREDIENTS:</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><span class="s2"><b><br /></b></span><span class="s2"><b>CHOCOLATE CAKE:</b><br /></span><span class="s2">1 <span class="Apple-converted-space"> </span>3/4 cup all purpose flour<br /></span><span class="s2">2 cups sugar<br /></span><span class="s2">3/4 cup cocoa<br /></span><span class="s2">2 <span class="Apple-converted-space"> </span>1/4 tsp baking soda<br /></span><span class="s2">1/2 tsp baking powder<br /></span><span class="s2">1 tsp salt<br /></span><span class="s2">1 cup milk<br /></span><span class="s2">1/2 cup vegetable oil<br /></span><span class="s2">1 <span class="Apple-converted-space"> </span>1/2 tsp vanilla extract<br /></span><span class="s2">2 large eggs<br /></span><span class="s2">1 cup boiling water</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /><span class="s2"><b>PEANUT BUTTER FROSTING:</b></span><br /><span class="s2">2 cups salted butter, room temperature</span><br /><span class="s2">1 <span class="Apple-converted-space"> </span>1/4 cup creamy peanut butter</span><br /><span class="s2">9 cups powdered sugar</span><br /><span class="s2">6–7 Tbsp milk</span><br /><span class="s2">6 Reese’s, chopped</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /><span class="s2"><b>CHOCOLATE GANACHE AND TOPPING:</b></span><br /><span class="s2">6 oz semi-sweet chocolate chips</span><br /><span class="s2">1/2 cup heavy whipping cream</span><br /><span class="s2">8 Reese’s, cut in half</span><br /><span class="s2">Additional Reese’s, crumbled</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /><span class="s2"><b>INSTRUCTIONS</b>:</span><br /><span class="s2">Preheat oven to 350°F and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /><span class="s2">In the bowl of a stand mixer with paddle attachment, add the flour, sugar, cocoa, baking soda, baking powder and salt and combine. Set aside.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /><span class="s2">Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and <span class="Apple-converted-space"> </span>whisk together.</span><br /><span class="s2"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span class="s2">With mixer on low speed, slowly add the wet ingredients to the dry ingredients and mix until combined.</span></span></div><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-align: left; text-size-adjust: auto;"><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-align: left; text-size-adjust: auto;"><span class="s2"><span style="font-family: arial;">Next, </span><span style="font-size: 17px;">slowly (and carefully!) add the hot water to the batter and mix on low speed. Scrape down the sides of the bowl as needed.</span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Divide the batter evenly between the three prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Remove cakes from oven and allow to cool for 10 minutes, then remove to a cooling rack.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><b>FROSTING</b>:</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">To make the frosting, combine the butter and peanut butter in the bowl of a stand mixer and mix on medium speed until smooth and creamy.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Slowly add half of the powdered sugar, followed by 3 tablespoons of milk and mix until smooth.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Add remaining powdered sugar and continue to mix on low speed. <span class="Apple-converted-space"> </span>Add remaining milk, 1 tablespoon at the time, until desired consistency is reached.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><b>TO ASSEMBLE:</b></span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Add about half of the chopped Reese’s on top of the frosting. <span class="Apple-converted-space"> </span>Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Repeat with the second cake layer.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Add the final cake layer to the top of the cake, frosting the top and sides.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Now, set the cake aside and make the chocolate ganache.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2"><b>GANACHE</b>:</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Put the chocolate chips in a heat proof bowl.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">In a small saucepan, heat the heavy whipping cream over medium-high heat until it JUST begins to boil.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Pour cream over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake with the remaining ganache and smooth it with an offset spatula.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Allow the ganache to firm a bit, about 10 minutes, then decorate the top as desired using the remaining frosting, halved Reese’s, and Reese’s crumbles.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s2"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2">Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.</span></p>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0tag:blogger.com,1999:blog-5488334199349972468.post-41803870806693923442021-01-24T08:30:00.001-06:002021-01-24T08:30:09.771-06:00Jack Jack's Num Num Cookies<p><span style="background-color: white; color: #050505; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi692M0Z7oisIu6BDe_X_O_rJTQ2FT86dahBM7uXXQwilEagFTWvf7z2NpjyRq9jmrrE64o-V8X4aPRrAPlxTdbI32OzrATmbnCkbdXIDhrQP3rPR60l0U_rIvIZq02wEDvU_eXj1qv2XsY/s2000/Num+Num+Cookies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1546" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi692M0Z7oisIu6BDe_X_O_rJTQ2FT86dahBM7uXXQwilEagFTWvf7z2NpjyRq9jmrrE64o-V8X4aPRrAPlxTdbI32OzrATmbnCkbdXIDhrQP3rPR60l0U_rIvIZq02wEDvU_eXj1qv2XsY/w406-h526/Num+Num+Cookies+5.jpg" width="406" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrdlBJ76enKywT6ny9dkZ0m80YnpxZ8eLLrB5-iCnGa55zxa1PaOF1Jx27fv64lHhXkZak0ZQSGL8lfkw5rVivO_Hrpze_YOBKso7l4G_ROKwSyc6nVe86ls9wnnpxQZxgD-WidOw08L0/s1440/Num+Num+Cookies+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrdlBJ76enKywT6ny9dkZ0m80YnpxZ8eLLrB5-iCnGa55zxa1PaOF1Jx27fv64lHhXkZak0ZQSGL8lfkw5rVivO_Hrpze_YOBKso7l4G_ROKwSyc6nVe86ls9wnnpxQZxgD-WidOw08L0/w405-h405/Num+Num+Cookies+8.jpg" width="405" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISp1ZnYOxtG-BcgtsTxSWgs0lRBuh-LsbBJbFhyoduH8qPEtzKgRQjsaZAGjiWiE7bprdVCkhn6RLEQuWdCLImBN53PfM8Xlyz-42wXfA4Vb0jGqtZFNyUG-jgSuzB4-erVMMGp4A7p96/s2048/Num+Num+Cookies+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISp1ZnYOxtG-BcgtsTxSWgs0lRBuh-LsbBJbFhyoduH8qPEtzKgRQjsaZAGjiWiE7bprdVCkhn6RLEQuWdCLImBN53PfM8Xlyz-42wXfA4Vb0jGqtZFNyUG-jgSuzB4-erVMMGp4A7p96/w354-h472/Num+Num+Cookies+4.jpg" width="354" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jack Jack's Num Num Cookie at Hollywood Studios</td></tr></tbody></table><span style="background-color: white; color: #050505; font-family: arial; white-space: pre-wrap;">
As some of you know, we are a Disney loving family!! I so enjoy making Disney inspired dishes at home, so that we can have a little bit of the magic on our table. </span><div><span style="background-color: white; color: #050505; font-family: arial; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; color: #050505; font-family: arial; white-space: pre-wrap;">Several years ago, I was able to turn my passion for all things Disney into a side job where I can help families, just like yours, plan magical vacations. I'm a Travel Specialist for <a href="https://www.secondstarwishes.com/">Second Star Wishes</a>, an Earmarked Agency, and I couldn't love the role more! </span><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">I can help you plan a vacation to ANY Disney destination, Universal Orlando, and just about any domestic or international destination you can dream up! </span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><span style="font-family: arial;">I've had the honor of planning vacations for clients to destinations like:</span></div><div dir="auto"><span style="font-family: arial;">Disney World</span></div><div dir="auto"><span style="font-family: arial;">Disneyland Paris</span></div><div dir="auto"><span style="font-family: arial;">Universal Orlando</span></div><div dir="auto"><span style="font-family: arial;">The Great Smoky Mountains</span></div><div dir="auto"><span style="font-family: arial;">Hilton Head Island, SC </span></div><div dir="auto"><span style="font-family: arial;">Washington DC</span></div><div dir="auto"><span style="font-family: arial;">New Orleans, LA</span></div><div dir="auto"><span style="font-family: arial;">Florida beaches</span></div><div dir="auto"><span style="font-family: arial;">Paris, France</span></div><div dir="auto"><span style="font-family: arial;">Amsterdam</span></div><div dir="auto"><span style="font-family: arial;">Munich, Germany</span></div><div dir="auto"><span style="font-family: arial;">Dubrovnik, Croatia</span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><span style="font-family: arial;">Just to name a few.</span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><span style="font-family: arial;">So, friends, please keep me in mind next time you'd like to take a vacation! It would be an honor for me to help you.</span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><span style="font-family: arial;">Now...on to the cookies!</span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><span style="font-family: arial;">I have a major weakness for chocolate chip cookies, and Jack Jack’s Num Num Cookie at Hollywood Studios is AMAZING.
</span><span style="font-family: arial;">
So, when I saw this recipe, I just HAD to make them. And let me tell you...these are SPECIAL cookies.
</span><span style="font-family: arial;">
The secret? Browning the butter. Hands down. Don’t skip that step, because it plays a major role in making these so irresistibly scrumptious!
</span><span style="font-family: arial;">
I can also confirm that this recipe tastes pretty identical to the real thing. </span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="❤️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tf3/1.5/16/2764.png" style="border: 0px;" width="16" /></span><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="❤️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tf3/1.5/16/2764.png" style="border: 0px;" width="16" /></span><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="❤️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tf3/1.5/16/2764.png" style="border: 0px;" width="16" /></span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">Enjoy!</span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo48-1kgymqUr5_skcPMQ6xviUwQ9ZLrqxiItBTt_dTyjWDF1_9I68184RVJU_EjrNvd9scOYwWtHJDjKBBsCef3fxnHXSklyMiEaIkMAl3F-b3KLDZcjtkI9xcCYOCt1YN2AbpN736xF7/s2048/Num+Num+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="503" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo48-1kgymqUr5_skcPMQ6xviUwQ9ZLrqxiItBTt_dTyjWDF1_9I68184RVJU_EjrNvd9scOYwWtHJDjKBBsCef3fxnHXSklyMiEaIkMAl3F-b3KLDZcjtkI9xcCYOCt1YN2AbpN736xF7/w377-h503/Num+Num+Cookies+2.jpg" width="377" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdWHBdxlJ9iHPEWzTjYcPgcr95GA357NB01BXRDcKmtuj4772WcyFNSFbfK3kT5I3pp3jNeEsNnU-FixjKOYA5hkOIuPIPsXWhXCZSp-IkfJGazSEK5tM3n2bTCbo5lxUGp79PA0t8Tal/s2048/Num+Num+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdWHBdxlJ9iHPEWzTjYcPgcr95GA357NB01BXRDcKmtuj4772WcyFNSFbfK3kT5I3pp3jNeEsNnU-FixjKOYA5hkOIuPIPsXWhXCZSp-IkfJGazSEK5tM3n2bTCbo5lxUGp79PA0t8Tal/w378-h504/Num+Num+Cookies.jpg" width="378" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b style="font-family: arial;">Jack Jack's Num Num Cookies</b></div><div dir="auto"><span style="font-family: arial;">Adapted from: <a href="https://www.disneyfoodblog.com/2019/12/05/want-to-make-disneys-jack-jack-num-num-cookies-at-home-weve-got-the-adorable-recipe/">The Disney Food Blog</a></span></div><div dir="auto"><div style="text-align: left;"><p class="MsoNormal"><span style="font-family: arial;"><b>Ingredients:
</b></span><span style="font-family: arial;">1 cup butter (2 Sticks)
</span><span style="font-family: arial;">1 1/4 cup brown sugar
</span><span style="font-family: arial;">1/4 cup granulated sugar
</span><span style="font-family: arial;">1 tsp sea salt
</span><span style="font-family: arial;">1 egg
</span><span style="font-family: arial;">1 egg yolk
</span><span style="font-family: arial;">1 tsp vanilla extract
</span><span style="font-family: arial;">1 tsp baking soda
</span><span style="font-family: arial;">2 1/4 cups flour
</span><span style="font-family: arial;">1 cup chocolate chips</span></p><span style="font-family: arial;"><b>Directions:</b>
Brown butter and let it cool until it begins to solidify.
<b>How to brown the butter:</b>
Browning butter is quick and easy! Place 2 sticks of butter into a saucepan over medium heat, stirring as it melts. Once melted, the butter will begin to foam and sizzle around the edges. This is good! Be sure to keep stirring. After about 5-8 minutes, the butter will turn a nice, golden brown. Watch for the milk solids on the bottom of the pan to toast. At this point, be sure and remove from the heat immediately. It will burn quickly, if you aren’t keeping an eye on it and stirring constantly. Once it’s ready, it will have a fragrant, nutty/buttery smell.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Cream butter, both sugars and salt in a mixing bowl until light and fluffy.
<br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Mix in whole egg, egg yolk, and vanilla.
<br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Combine the baking soda and flour and mix them with the batter.
<br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Mix in the chocolate chips.
<br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Scoop your batter into balls and chill thoroughly, for at least an hour (preferably overnight).
<br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Bake at 350° for 7-10 minutes or until your cookies are a nice golden brown on the edges but still soft in the center.
<br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Enjoy!</span></div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mfsFh9VyKeLtdSLKk6Mo1oR3wvbiRFEc7vEwpxiMZY4DagcHmpK5suoj5XbnsBs0gaSc8s9w0oi7Ofc9aUNlJcrCsfxfg5lPxSZusosrxdQH06fPvDGDM7Dwt7toz2caoXeSz7jsY9b2/s1050/IMG_3159.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="1050" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mfsFh9VyKeLtdSLKk6Mo1oR3wvbiRFEc7vEwpxiMZY4DagcHmpK5suoj5XbnsBs0gaSc8s9w0oi7Ofc9aUNlJcrCsfxfg5lPxSZusosrxdQH06fPvDGDM7Dwt7toz2caoXeSz7jsY9b2/w447-h256/IMG_3159.PNG" width="447" /></a></div><br />
</div></div></div>Celestehttp://www.blogger.com/profile/14482871828636237895noreply@blogger.com0