tag:blogger.com,1999:blog-77350015798547779712024-02-07T10:36:41.150-08:00~Life is experienced & enjoyed through the food we eat… so why not make the best of what you’ve already got?Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-7735001579854777971.post-23137756051398326022013-06-19T12:45:00.000-07:002013-06-19T12:45:39.177-07:00Brooklyn SkillShare Cooking Classes! Bring on the Curry!<br />
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<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small;">A few weeks ago I was invited to teach a cooking class at the Brooklyn SkillShare! I was honored and so excited to be able to share my love for food and flavors, with everyone. As I got to thinking of which recipes best represent me, I took a poll of all my friends and asked them to vote for their two favorite Indian dishes, and majority voted for <b>Chicken Tikka Masala and Palak Paneer</b>.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">I prepped my recipes and ingredients and travelled with two bags full of ingredients, to Brooklyn! It was a fantastic experience and I was pleasantly overwhelmed with the 30+ people that attended my cooking class. I hope to be back there again, next year, to share some more exciting recipes with the </span><span style="background-color: transparent;"><span style="color: #222222; font-family: arial, sans-serif; font-size: x-small;">hipsters ;)</span></span></div>
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<b><u>Palak Paneer (Paneer with Spinach Curry)</u></b></div>
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100gm Frozen Paneer (Defrosted and at room temperature when ready to use)</div>
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I large bunch of Fresh Spinach leaves</div>
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2 Jalapenos (optional and you can adjust the quantity based on your preferred level of spicy)</div>
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4 cloves of Garlic</div>
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1 inch piece of Ginger</div>
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I medium Onion (roughly chopped in large pieces)</div>
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4 Tbsp Tomato Paste (or I small can of Tomato Sauce</div>
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Water/Vegetable broth – as needed</div>
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2 tsps Turmeric Powder</div>
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2 tsps Red Chilli Powder</div>
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2 tsps Cumin Powder</div>
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2 tsps Coriander Powder</div>
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2 tbsp Clarified Butter (You can also use Vegetable oil instead)</div>
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2 tbsp Vegetable Oil (to cook the Paneer)</div>
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Salt to taste</div>
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Fresh Coriander leaves to garnish</div>
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1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>First prepare the Spinach gravy. In a large saucepan, bring water to a boil and blanch Spinach leaves for 7-10 minutes. Remove from water and transfer to a food processor</div>
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a.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Add Jalapenos, Garlic, Ginger and chopped Onion to the Spinach and puree well in a food processor. Set the gravy aside in a bowl</div>
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2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Take the Paneer and chop it into small bite sized pieces</div>
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3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>In a skillet, heat up some vegetable oil on medium heat. Add the chopped Paneer and sautee until it is golden brown. Remove and set aside</div>
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4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>In the same skillet add the clarified butter, once heated, add tomato paste and all the spices and cook for 10 minutes. Add a little water to loosen the mixture and continue to cook until the oil leaves the sides of the pan (another 5-10 minutes)</div>
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5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>At this point, add the Spinach gravy and continue to cook the curry. Add Salt to taste and more water to achieve the consistency you desire</div>
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6.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Finally add the cooked Paneer and simmer on low to medium heat for approx 10 minutes.</div>
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7.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Serve hot, garnished with chopped fresh coriander leaves and Naan!</div>
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<b><u>Chicken Tikka Masala</u></b></div>
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<u>Spice mixture</u></div>
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2 tbsps Garam Masala</div>
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2 tbsps Coriander Powder</div>
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2 tbsps Cumin Powder</div>
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2 tbsps Turmeric Powder</div>
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Salt to taste</div>
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<u>For the Chicken</u></div>
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2 large boneless, skinless Chicken Breasts</div>
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1.5 cups of Yogurt</div>
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2 tbsp Lemon juice</div>
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6 cloves of Garlic, finely chopped</div>
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4 tbsp Ginger, finely shopped</div>
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1. Start with marinating the Chicken, the previous night. In a large bowl add the Chicken Yogurt, lemon juice, ginger and garlic with half of the spice mixture and mix well to coat both pieces. Cover with cling wrap and set in the refrigerator overnight.</div>
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2. The next day, remove the chicken and place it on a baking tray lined with foil, bake at 350 degrees until the Chicken is almost cooked. At this point, for the last 5-10 minutes, change the oven to the broiler setting. You want the top of the chicken to brown and almost get a bit burnt to mimic a bbq feel. As soon as that is achieved you can take the chicken out and let it cool.</div>
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Once cooled, cut into bite sized pieces and set aside.</div>
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<u>For the Curry</u></div>
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¼ cup of tomato paste</div>
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2 cups heavy cream</div>
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Water/chicken stock as needed</div>
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1 onion, finely chopped</div>
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6-7<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>whole Cardamom pods (broken open with your fingers)</div>
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3 tbsp clarified butter (you can also use vegetable oil)</div>
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1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>In a large skillet, heat the clarified butter and sautee onions and cardamom pods until the onions are slightly brown</div>
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2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Now add the other half of the spice mixture and tomato paste with some water, and cook for about 10 - 15 minutes. Add more chicken stock to achieve desired curry consistency</div>
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3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Finally, add the cooked chicken and heavy cream and mix well. Let the curry cook on low-medium heat for an additional 5-7 minutes</div>
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4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Serve hot with basmati rice!</div>
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Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-45704895966379761312013-02-14T07:10:00.002-08:002013-02-14T07:10:53.248-08:00Sriracha Whiskey Candy.... What Valentine's Day should be<br />
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I can’t think of a more ridiculous holiday outside of Valentine’s Day. Do we really need a reminder to tell the people in our lives that we love them?</div>
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Nope. Let’s just call this what it is: an excuse to make your significant other feel totally obligated to spend money on you, or an excuse to go out & bitch with your friends about how tough it is to be single. The solution in both of these cases always includes alcohol.</div>
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This recipe to me includes everything that Valentine’s Day should be (or really, any day of the year for that matter): something a little bit spicy, a little bit sweet, and always a little bit drunk.</div>
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The next time you are looking to spice things up with your sweetie, give these a whirl (in the kitchen… not the bedroom. Get your mind out of the gutter! Or don’t… the gutter can be fun).</div>
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Happy Valentine’s Day, lovers!</div>
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Ingredients:</div>
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1 cup granulated sugar</div>
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1/8 cup corn starch</div>
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2/3 cup water</div>
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1 tbsp sriracha hot sauce</div>
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2 tbsp whiskey</div>
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In a large heavy bottom saucepan, bring the sugar, corn syrup, and water to a slow boil on medium heat. Insert your candy thermometer into the pan. Let the sugar caramelize up to 300. This will take quite a few minutes. Stir occasionally with a large spoon (wear an oven-mit, hot sugar is NOT to be messed with! It will seriously burn right through your skin should it splatter). As you wait, grease your mini cupcake tin with nonstick spray (or any small candy molds you may want to use for this is just fine).</div>
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Once the thermometer reads 300, turn off the heat. Stir in the sriracha and whiskey one tablespoon at a time; be VERY careful as it will boil immediately. Wear the oven-mit as stirring and stand back. Stir everything until bubbles disappear and it becomes a smooth caramel. Pour the caramel into the prepared mini tins or molds and set in the refrigerator for 5-10 minutes. Once the caramel has cooled down and set a little, remove them from the refrigerator and using a small knife, remove each candy and place onto wax paper. While the candy is still a little malleable, insert toothpicks or small lollipop sticks halfway into the center. Leave out to harden, or in the refrigerator overnight. Wrap in wax paper or cling wrap, and enjoy!</div>
Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-25095475295770938232013-02-09T18:50:00.001-08:002013-02-09T18:51:25.528-08:00Bloody Beet Chocolate Cake. Happy Valentine's Day Lovers!<br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">This one is for all you lovebirds! Fear not, I have the perfect answer to all your Valentine's Day gift giving worries. Don't to the cupcake bakery at the last minute to scrounge up the last 3 dried out cupcakes they have left. Don't order expensive artisan truffles (although they are quite delicious and will score you some major points in the sack!) and panic about them being delivered in time for Valentine's Day and definitely DON'T be sending your beau a freakish looking, squishy teddy bear at her workplace. They have to show their face at the office again the next day, don't ruin it for em!</span><br />
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Instead, go to the grocery store and buy a bunch of Beets. Yes. I said Beets. That's the star ingredient in this moist, fudgey awesomely chocolatey Chocolate Cake. And NO, it does not taste like Beets. It tastes like the most intense Chocolate Cake you have ever eaten or fed anyone! And your lover will love you for making it for them, not only because its delicious or because you were 'so sweet to bake me something', but also because this beauty will be easy on the calorie counter as well!. No eggs or butter in this one!<br />
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I added coffee and cinnamon to my cake and also a healthy fistful of rainbow sprinkles. Gotta Gay-up a treat for my girl!<br /><br />Here's how you do it. You can send me fan mail, roses and/or those expensive artisan truffles, to thank me. Teddy Bears will be turned away at the door. Now go forth and bake and get ready to reap the benefits in private :)</div>
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<br />Oh, and don't forget to get her flowers :)</div>
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Ingredients:<br />
2 beets (boiled and peeled)<br />
1 cup soy milk OR Vanilla Yogurt<br />
3/4 cup granulated sugar<br />
¼ cup vegetable oil<br />
2 tsp pure vanilla extract<br />
1 cup all-purpose flour<br />
½ cup unsweetened cocoa powder <br />
1 tsp baking soda<br />
½ tsp baking powder<br />
2 tbsp instant coffee powder<br />
¼ tsp Cinnamon<br />
pinch salt<br />
¼ cup Rainbow sprinkles (optional)<br />
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How to<br />
- Preheat oven to 375°F<br />
- Puree beets in a blender by adding a little bit of water. Measure 1/2 of this puree and set aside for the cake.<br />
- I used a silicon cake pan, you can use which pan you have handy, make sure you grease and line it well. You can even make cupcakes with this batter!<br />
- In a large bowl, whisk together soy milk (or vanilla yogurt), sugar, oil, vanilla extract, beet puree.<br />
- In the bowl of your stand mixer (or a separate bowl) add the flour, cocoa powder, baking soda, baking powder, instant coffee powder, cinnamon and salt and mix well.<br />
- Next add the wet ingredients and mix until a smooth batter is achieved.<br />
- Pour batter into your prepared baking device and bake for 20 to 25 minutes, or until it passes the cake tester.<br />
- Cool completely. Once cooled you can serve it as it, with a dusting of coffee/cocoa powder or with a scoop of vanilla ice cream!</div>
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Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-4466811439645668102013-01-14T10:46:00.000-08:002013-01-14T10:46:06.740-08:00A side of Healthy with your New Year's Resolution?<div class="separator" style="clear: both; text-align: center;">
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Where-ever you look and whomever you talk to these days, it's all about being healthy and saving money in the new year. Including me! I'm all about re-creating my favorite store bought snacks for much cheaper and making them much more healthier! So this weekend I I ditched the $5.99 bag of Kale Chips at the grocery store and went for a couple of fresh bunches of Kale at the local Farmer's Market, which cost me only $2.99!!<br />
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I was super excited to make these delicious crunchy treats! It's so simple and take no prep time at all that I wondered why in hell I ever spent $5.99 on a measly bag of Kale Chips! You can flavor these chips with almost anything you like: Ranch dressing (powder); Hot Sauce, Jerk or BBQ spices or just good old Salt and Pepper. I chose to bring out the true flavor of Kale with just a sprinkle of Salt and Pepper and boy were these delicious to much on while watching the Golden Globes! <br />
Popcorn- move over! there's a new snack in town!!<br />
AND you can make 3 bags of Kale Chips for a fraction of the cost of one that you buy at the store!<br />
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You will need: <br />
2 Bunches of fresh Kale<br />
Salt and Pepper<br />
1-2 tbsp Olive Oil/Or Pam Olive Oil Cooking Spray<br />
2 tbsp Finely grated Parmesan cheese (optional)<br />
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1. Wash and dry the Kale leaves thoroughly and chop them up into bite sized pieces (note that once they cook, the piece shrink so cut them into decent sized pieces or you'll end up with large crumbs of Kale chips)<br />
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2. In a large wide mixing bowl, todd the Kales with Salt, Pepper (and Cheese) and Olive Oil. (**At this point you can also add any other seasoning that you like).<br />
Note: You don't need too much oil, a little goes a long way! Alternatively, once tossed with Salt and Pepper, you can line them up on a baking sheet and spray with Pam.<br />
3. Line a sheet pan with a silicon baking mat. Once tossed and coated well, line Kale on the sheet (You may have to cook them in batches so as to not overcrowd the tray).<br />
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4. Bake in a 250 degree oven for 30-40 minutes or until crispy<br />
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Remove, cool and enjoy!<br />
Try not to eat the whole batch in one sitting!<br />
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<br />Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-18050936918027789182013-01-08T19:47:00.002-08:002013-01-08T19:47:49.249-08:00Adobo Braised Chicken Stew<br />
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Whether you want a kick-ass Taco night with friends, or a unique twist on a Chicken Pot Pie or better yet a warm, cozy and romantic gourmet dinner with your sweetheart; this recipe will lend itself to it all!! It's all abut how you present this beautiful stew and the ingredients you pair with it, that will help elevate it to gourmet status or lend itself to a casual meal with friends and family. </div>
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I decided to serve this elegant stew with some spicy, crispy Polenta Cakes and a simple Arugula salad for some freshness. Weeknight Datenight Dinner with the sweetheart just became even more special!<br /><br />I also made some pocket Adobo Chicken Pasties (Hand pies) for a friend to take on her train ride (and snuck one in for my lunch tomorrow)! The recipe made enough for me to freeze some of the stew so I'll be able to enjoy some delicious Adobo Chicken Tacos on a night when I just don't feel like slaving over the stove!<br />
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This stew will pair well with just some simple yellow rice or even crusty French Bread. I give you Adobo Braised Chicken.<br />
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2 Pounds Chicken breast (I used Boneless/Skinless, only because it is easier to shred once cooked. But you can use any cut you like really. Chicken thighs would also work well for this dish)<br />
3 tbsp Olive Oil<br />1 Medium Onion - finely diced<br />1 medium Red Pepper - finely diced<br />3-4 cloves of Garlic - minced<br />2 medium carrots - cut in 1 inch thick slices<br />1/2 cup sweet yellow Corn<br />1/2 cup petite Green Peas<br />1 packet Sazon<br />2 tbsp Adobo Paste<br />2 tbsp Sofrito Sauce<br />2 tbsp of your favorite Hot Sauce (optional)<br />Salt and Pepper to Taste<br />1/4 cup of chopped fresh Cilantro leaves<br />3-4 cups water or chicken broth<br /><br />1. Salt and Pepper your chicken and set aside<br /><br />2. In a Crock Pot, heat Olive Oil, and fry the Onions, Red Peppers and Garlic. Once slightly brown and while the pot is still screaming hot, sear both sides of the chicken breast to get some good color (approx one and half minutes each side).<br /><br />3. Now remove just the chicken and set aside.<br /><br />4. In the Onion and Pepper mixture, add Sazon, Adobo and Sofrito (and Hot Sauce), and cook for approx 2-3 minutes. Then add the chicken back into the pot and stir so as to coat the chicken with the paste.<br /><br />5. Finally, add the corn, carrots and peas and 3-4 cups of water/chicken broth.<br /><br />6. Cover the pot and cook on low heat until the chicken is tender and cooked all the way through (If you test it with a fork, it should fall apart!). <br /><br />7. Season with salt and pepper to taste (you won't need much as the Adobo and Sofrito are already seasoned). Finally add the chopped cilantro leaves to garnish.<br /> - Before serving, I removed the Chicken Breast from the stew and shredded it with a fork and then put it all back into the pot.<br /><br />
Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-74612368073133688442012-12-14T08:15:00.000-08:002012-12-14T08:15:31.898-08:00Apple and Pear French Tart with the most silky delicious Lemon CurdI'm
almost embarrassed to post this recipe because it's so ridiculously easy
to make! But then again, it was just too good to not share! You can
choose to leave the Lemon Curd out if you wish, I added it because I
have a jar of homemade Lemon Curd in my pantry at all times. Of Course!
However, this tart is perfectly delicious even without it. The delicate
buttery puff pastry is the perfect vehicle to carry these sweet and tart
slices of Apples and Pears and the hint of Sugar gives this dessert the
perfect accent!<br />
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<br />I used Apples and Pears, but you can actually use pretty much any
fruit, preferably ones you can slice and layer, so they cook evenly AND
look pretty. And of course they'll taste delicious, coz let's face it,
all my recipes do! ;)<br />
<br /><b>Lemon Curd</b><b> </b><br />
2 whole eggs plus 8 egg yolks<br />
1 cup sugar<br />
2/3 cup fresh lemon juice (either Meyers or regular lemons)<br />
2 tbsp unsalted butter, cut into small pieces, room temperature
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1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof
bowl set over a pan of simmering water. Cook, whisking constantly,
until the mixture is thick enough to coat the back of a spoon. <br />
2. Remove
from the heat.Add the butter, a few pieces at a time, whisking until smooth after
each addition. Strain through a fine sieve into another bowl. Cover
with parchment paper or plastic wrap, pressing it directly onto the
surface to prevent a skin from forming. Refrigerate until chilled and
firm, at least 2 hours.<br />
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<b>Pastry</b>1 sheet of Frozen Puff Pastry Sheet (What? Did you think I was going to make this from scratch!?)<br />1 Large Apple (I choose Red Delicious as they paired well with the slight tartness of Pears)<br />
1 Large Pear<br />1/4 cup of cold Cutter (cut into small dime sized pieces)<br />
2 tbsp Sugar<br />
<br />1. Thaw the Puff Pastry sheet so it's
pliable. On a well floured surface, roll out the sheet with a rolling
pin, until it's about 1/4 inch in thickness. Transfer to a greased
baking tray.<br />
2. Peal and core the apple and slice into 1/2 thick slices. Do the same
with the pears. Now layer the fruit slices in a pretty pattern,
alternating a couple of slices of apples and then a couple slices of
pear.<br />3. Sprinkle the sugar over the entire prepared tart and finally dot the pieces of butter evenly across the tart.<br />
4. Bake in a preheated oven at 350 degrees until the puff pastry is cooked and has a beautiful golden brown color.<br />
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<br />Remove the tray and let it cool. Once cooled, drizzle the lemon curd on top, cut into squares and serve!Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-71837505364606605242012-12-13T19:33:00.002-08:002012-12-13T19:33:53.077-08:00Holiday Spiced Honey and Fig Cookie!<br />
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I love Figs. And Christmas. And Holiday Spice and Cheer! So when I thought of all my favorite things, naturally I began working on putting them all together! Hence was born The Holiday Spiced Honey and Fig Cookie!<br />
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This cookie is soft, chewy, spicy and sweet and the Figs add such a deliciously naughty texture to it that you will definitely go back for seconds. The scent of Cinnamon and Nutmeg will convert even those that non-believers in Santa and the red nosed reindeer, into lovers of Christmas and all things ho-ho-ho!!<br />
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An extremely simple and quick recipe that goes perfect with a glass of ice cold milk! I used dired Figs for this recipe, because, well, fresh Figs aren't in season anymore...which is on my list of things to complain to Santa about!<br />
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Ingredients:<br />
1/4 cup of Butter<br />
3/4 cup of Honey<br />
1 3/4 cups of Flour<br />
1/2 tsp Baking Powder<br />
1 tsp Cinnamon<br />
Pinch of Nutmeg and Clove<br />
Pinch of Salt<br />
1/2 cup dried Figs (hydrate these in warm water and chop into small pieces)<br />
2 Eggs<br />
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How to:<br />
1. Heat the Butter and Honey in a saucepan until Butter has melted. Set aside to cool.<br />
2. Combine all the dry ingredients and set aside.<br />
3. In a large mixing bowl, beat 2 eggs. Next, add the Butter and Honey mixture (make sure it's cool, you don't want to curdle the eggs!).<br />
4. Now add in the dry ingredients and finally fold in the chopped Figs.<br />
5. Using a cookie scoop, layer the dough on a parchment lined baking sheet and bake at 350<span style="color: #3a2a34; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;">ºF</span> for 8-10 minutes.<br />
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Remove and let it cool on a cooling rack. Enjoy. That is all.<br />
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<br />Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-86856560499177037162012-11-09T07:33:00.001-08:002012-11-09T07:33:21.444-08:00Sea Salted Apple Cider Caramels<div class="separator" style="clear: both; text-align: center;">
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We all go through certain milestones throughout the course of our lives. A new job. A promotion. Moving into a new home. Graduating from school.<br />
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For me, the latest milestone came in the form of successfully making caramel candies. I know, it sounds pathetic. How is this a milestone, you ask? Well, caramels are a tricky tricky trade. One that can turn sour, burn you, and ruin your effort at the blink of an eye. One degree too hot and that sugar is burnt, ruined, kaput. Your pot is destroyed and all that effort is for nothing! No caramel for you! But get it right? And you have just mastered something pretty friggin' fantastic. I have always been one to respect, and totally fear, the science of boiling sugar. But like all fears, it won't go away unless you overcome it.<br />
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So I did it. I bit the bullet, bought a candy thermometer, and set to boiling some sugar. After exploring a dozen trillion caramel candy recipes, I finally settled on the below combination to satiate my craving for caramels and all things apple, as this fall season comes to an abrupt halt. I mean, seriously, between that nasty gal Sandy and our latest Nor'easter in NYC, it feels more like the dead of winter than fall. Time for some apple cider caramels to warm things up.<br />
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When you find yourself feeling adventurous, and craving a little caramel in your life, try this one out! But please, for the love of all that's holy, use a thermometer.<br />
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Ingredients:<br />
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4 cups apple cider<br />
1/2 tsp ground cinnamon<br />
1/3 cup heavy cream<br />
1 stick unsalted butter, cubed<br />
1 cup granulated sugar<br />
1/2 cup light brown sugar<br />
coarse sea salt, for garnish<br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">Reduce the apple cider & ground cinnamon over stove top in a medium-large pot until cider reduces to a dark syrup color & texture, and is about 1/2-1/3 cup in size. This takes about 45-50 minutes over medium high heat. Keep a watch on it, and stir occasionally. </span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">Meanwhile, place a lightly buttered or sprayed parchment paper onto an 8x8 baking tray. Make sure the parchment goes a little over the edges to make for easy removal later on. Also, in their own separate bowls, measure out the heavy cream, butter, and sugar. Making sure these ingredients are at room temperature is key to the next step in the process.</span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">Turn off and remove the pot from heat once the cider has reduced. Then stir in the butter, sugar, and heavy cream. Place the pot back on the burner, and insert the candy thermometer to the side of the pot. Bring heat to medium until just boiling. No need to stir at this point. I know, it's tempting. But just don't do it. Trust me! Let boil until thermometer reaches 250F, and immediately remove from heat. </span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">Let cool for a minute or two, and stir several times to combine and reduce bubbles. Be careful, this stuff is HOT. Not to be messed with. Pour caramel into prepared baking tray and let cool for 3-5 minutes. Then, sprinkle with coarse sea salt and place in the refrigerator for a minimum of 35 minutes, or up to 2 hours. Remove, and slice with a large warm & slightly buttered knife (helps to keep the knife from sticking).</span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">Wrap each individual candy in wax paper or cling wrap. If you like them gooey, keep stored out on the counter top. If you like them harder in texture, store in the fridge. </span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;">Or, just eat them. I prefer the eating.</span><br />
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Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-82272015173842229012012-10-21T07:45:00.001-07:002012-10-21T07:45:37.440-07:00Apple Pie A La Awesome-ness
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It’s official. Summer is over. Time for the tans to
fade along with the leaves. I have pretty much been in denial of
this fact of reality up until late. But after a few football Sunday Funday’s,
and the sad look my flip flops now seem to be giving me every time I walk by
them in my hall begging to be put into hibernation, there is just no denying that
fall is here to stay.<o:p></o:p></div>
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What is it they say? If you can’t beat ‘em, join ‘em? <o:p></o:p></div>
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Ok, I am going to need some reinforcements for that. Which for me came in the form of this apple pie, along with some
spiked cider, pumpkin risotto, and a lot of laughter & Hocus Pocus watching
(oh common, you know you love that movie too!) with the help of some great friends, I feel fully ready to embrace
the fall season. <o:p></o:p></div>
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After a good old-fashioned girls night of fun, this pie
recipe just had to be shared. It was too good not to. <o:p></o:p></div>
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Or is that the spiked cider talking?<o:p></o:p></div>
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Enjoy!<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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2 boxes store-bought pie crust (enough for two pies, crust
& topping included)<o:p></o:p></div>
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7 medium sized apples (Granny Smith, Golden Delicious, or
Macintosh work best)<o:p></o:p></div>
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1 cup granulated sugar<o:p></o:p></div>
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3 tbsp cinnamon<o:p></o:p></div>
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1/8 tsp fresh grated nutmeg (which is about ¼ of a pod if
you have on hand)<o:p></o:p></div>
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1 tsp corn starch<o:p></o:p></div>
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lemon juice <o:p></o:p></div>
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2 tbsp brown sugar<o:p></o:p></div>
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3 tbsp melted unsalted butter<o:p></o:p></div>
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2 tbsp cold unsalted butter, cut into small cube sized
pieces<o:p></o:p></div>
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milk & sugar for crust <o:p></o:p></div>
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Begin by rolling out your pie crusts, and preheating the oven to
375F. Note- this recipe makes enough pie filling for two small 8’ round pies, or
if you have a deep-dish pie pan it would fit nicely into one big pie. Use
whatever size pan you have on hand. Line the bottom of your pie pans in one
sheet of the pie crust. Set aside.
Meanwhile, melt the butter in a small dish, let cool, and whisk in the corn starch. Set aside.<o:p></o:p></div>
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Core, peel, and slice apples into a large bowl. As you slice
the apples, coat them with enough lemon juice to keep them from browning as you
continue to slice the remaining apples as you go. When finished, coat apples with
granulated sugar, cinnamon, nutmeg, and the melted butter & corn starch mixture.
Mix well, set aside for 10-15 minutes and let the apples macerate. AKA get all
soft & juicy. <o:p></o:p></div>
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Fill each pie shell with half of the apple mixture. Sprinkle
each pie with 1 tbsp brown sugar and 1 tbsp cold, cubed butter. Cover with
remaining sheet of dough, and score a few slits into the top of the crust to
allow for proper baking. For a shiny, sugary crust brush with a little bit of a
milk and sprinkle with granulated sugar. <o:p></o:p></div>
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Bake for 50-60 minutes or until crust is golden brown and
bubbly! TIP: place pies onto a large baking sheet, as these pies tend to bubble
over and drip their goodness onto your oven bottom as they cook. Grease fires
are frowned upon, take the necessary precautions. Let cool, and serve with your
favorite ice cream, whipped cream… and friends <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiv2HARDyJXupm5ZCy143jBKUL2ydMVdiKpj05SOgJT8JnKzHWM1V2MqOyGIGk2A8phAyP5qwZQHa2oXW271iDZkGg9Jx-yeDTp9LJmoFT4PaEWpxNvOoOhPGw5vTPUwL3UptzsBpgFD5-/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiv2HARDyJXupm5ZCy143jBKUL2ydMVdiKpj05SOgJT8JnKzHWM1V2MqOyGIGk2A8phAyP5qwZQHa2oXW271iDZkGg9Jx-yeDTp9LJmoFT4PaEWpxNvOoOhPGw5vTPUwL3UptzsBpgFD5-/s320/photo.JPG" width="320" /></a></div>
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<!--EndFragment-->Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-37993887808189285682012-09-04T14:37:00.001-07:002012-09-04T14:37:41.835-07:00The-only-Brownie-you'll-ever-want Crack Brownie<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">This brownie does not need a fancy post to serenade it's awesomeness! It's simple, easy to make and the best damn brownies you will ever eat! It's a caffeine addict's dream and oh so gooey and delicious that you will have your friends emailing you in the middle of a work day, bribing you to make these brownies for them again. And again. And again.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlSBWpAQI3UoVAMmvs7gPT4lGKdXH8LNRAmQQzz3Yv6TNHCaRrEOwL60YH9LWqaCH8rpQrtadESIZUId5ZbWzLa4cmT94Esp3jZOH2Qb_8ne2z_tah6B-mVt-bY006Pjdka_nKe5I7Vzn/s1600/photo3.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hea="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlSBWpAQI3UoVAMmvs7gPT4lGKdXH8LNRAmQQzz3Yv6TNHCaRrEOwL60YH9LWqaCH8rpQrtadESIZUId5ZbWzLa4cmT94Esp3jZOH2Qb_8ne2z_tah6B-mVt-bY006Pjdka_nKe5I7Vzn/s400/photo3.JPG" width="388" /></a></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">I made these for my sister's birthday and also for a Labor day picnic and they were devoured in a minute! I present to you "The-only-Brownie-you'll-ever-want Crack Brownie".<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">3 ounces semisweet chocolate<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1 stick unsalted butter<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1 cup granulated sugar <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">2 eggs<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1 tsp vanilla extract<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1/2 tsp sea salt <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">2/3 cup all-purpose flour <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1 1/2 tbsp of instant coffee powder + 1 tbsp to sprinkle over the top</span></div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt 42pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"> Pre-heat the oven to 350°F, line a baking pan with a greased parchment or these will stick!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 42pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Set up your double boiler (basically a pot of simmering water with a heat proof bowl on top of it!), and melt the chocolate and butter together until smooth. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 42pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Take the melted chocolate off the heat and whisk in sugar, then eggs, one at a time, then vanilla and salt. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 42pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Stir in flour with a spatula and mix well. Finally add the instant coffee powder and mix well.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 42pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Pour into the prepared baking pan and spread into an even layer. Finally, evenly sprinkle the remianing coffee powder over the batter.<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Let the Brownies cool completely and then cut into desired size. You can enjoy the Brownie as is or if you're like me, you'll make a gigantic Sundae with Vanilla ice cream and hot fudge sauce!</span></div>
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Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-14308327606374456342012-08-21T12:03:00.000-07:002012-08-21T12:03:09.683-07:00Peach Shortbread Pastries<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;">I love Shortbread in all its glorious forms! As a crisp cookie or smooth biscoff spread. But when you can get the best of both worlds, why settle for just one? Hence was born the mighty Shortbread Pastry! Crumbly, gooey, soft and delicious! I used Peaches to elevate this pastry, but you can use pretty much any fruit you like – blueberries, raspberries, strawberries, kiwi or a combination of these! (Mental note to try a combo next time)</span></div>
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<span style="font-family: Calibri;">The key to a delicious tasting shortbread …the kind you get in the store….is using brown butter. What is brown butter you ask? And more importantly, where can I find this magical ingredient? Right in your own pantry is the simple and welcome answer! Brown butter is nothing more than browned butter! Keep reading to see how easy this recipe is, and I swear when you feed your friends and family these delectable squares of goodness, they will say “It’s just like you would get in a fancy bakery!”</span></div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">1 cup regular sugar<br />1 tsp baking powder<br />2 ¾ cups (plus 2 tbsp) cups all-purpose flour </span></div>
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<span style="font-family: Calibri;">1/4 tsp cinnamon<br />1/8 tsp freshly grated nutmeg</span></div>
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<span style="font-family: Calibri;">¼ tsp of Almond extract<br />¼ tsp salt<br />1 cup (2 sticks) cold unsalted butter<br />1 large egg<br />2 -4 peaches, pitted and thinly sliced (depends on how much fruit you really want)</span></div>
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<span style="font-family: Calibri;">Method:</span></div>
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<span style="font-family: Calibri;">1. Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. Once it starts to turn brown and smell nutty (this takes a few minutes, but don’t take your eyes off it or by the laws of nature, it will burn!) take it off the heat. Transfer to a container and set it in the freezer until solid (about 30 minutes).</span></div>
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<span style="font-family: Calibri;">2. Preheat your oven to 375°F (190°C). Grease a 9×13 inch pan.</span></div>
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<span style="font-family: Calibri;">In a separate bowl, start with your dry ingredients. Mix together sugar, baking powder, flour, salt and spices. </span></div>
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<span style="font-family: Calibri;">3. Next, using a fork, blend the solidified brown butter, almond extract and egg into the flour mixture. You want the resulting dough to resemble coarse crumbs.</span></div>
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<span style="font-family: Calibri;">4. Taking 3/4<sup>th</sup> <span style="mso-spacerun: yes;"> </span>of the crumbs, pat into the greased pan, firmly.</span></div>
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<span style="font-family: Calibri;">5. Next, arrange peach slices over crumb base in a single layer. People eat with their eyes first, so make it look pretty!!</span></div>
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<span style="font-family: Calibri;">6. Finally, evenly spread the remaining crumbs over the peaches and bake in preheated oven for 30 minutes, or until top are slightly brown and you can see a little color around the edges. </span></div>
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<span style="font-family: Calibri;">7. Let them cool completely in pan before cutting into squares and enjoying! <span style="font-family: Calibri;">Can be served with a scoop of vanilla ice-cream or even just a cup of steaming coffee!</span></span></div>
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Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-17515037538909928132012-07-30T17:15:00.002-07:002012-07-30T17:15:55.623-07:00Energy packed Coconut Oatmeal Raisin Granola Bars!Hi all. This overdue post comes with a few points. Firstly, I have been training for a half marathon race that can explain for said blogging-absence. Seriously, training is a full time job. The only payment is the the finish line. Well, I am happy to report that race is OVER, and was completed successfully!!! Cheers to all my friends that completed it with me.... we rocked it!!!! That's no joke, we really did... given it was a rock n' roll sponsored marathon. In Chicago, none the less!<div>
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All this race prep had me eating and preparing some foods that packed energy, healthful ingredients, and the carbs needed to get me going for my day's work out. Coupled with the fact that us gals wanted to be prepared come race weekend, I couldn't resist whipping up a batch of homemade granola bars to gift each of the ladies upon arrival in Chi-Town. Hence, these granola bars.</div>
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Everyone has an old box of oats, slivered almonds, grains and some dried fruits laying around. Had I known my own granola was THIS easy to pull off. I would never have bought the grocery store versions, ever. I mean.... what do they really put in those things?? All that sugar that makes them stick together & gooey....I'll stick to my own, thanks. </div>
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Next time you want to whip up a healthy snack to throw in your bag for your weekly endeavors, try this. Swap out the ingredients for your favorite grains & dried fruits, and you've got a fail-proof recipe! Crumble them up, make pure granola, and top it with your favorite non fat yogurt! NOW, we're talkin :)</div>
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This recipe is dedicated to Maureen, Christine, Christina, Cynthia, & Dianne------ CONGRATS ON THE HALF MARATHON, LADIES!!!!!!! </div>
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Now, when is the next one?!?!</div>
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Energy Packed Coconut Oatmeal Raisin Granola Bars</div>
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Ingredients:</div>
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2 1/2 cups oats</div>
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1 1/2 cups slivered almonds</div>
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1 1/2 cups shredded coconut</div>
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1/2 cup wheat germ</div>
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1/4 cup light brown sugar</div>
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4 tbsp unsalted butter</div>
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1/4 cup natural peanut butter</div>
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3 tbsp honey</div>
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1 cup dried raisins</div>
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1 cup dried cranberries</div>
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Preheat oven to 300F. Line a cookie tray with parchment paper and evenly spread out the oats, coconut, and slivered almonds. Toast roughly 15 minutes or until lightly browned. Every 5-7 minutes, mix the ingredients up so they cook evenly. Remove from the oven and let cool.</div>
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Meanwhile, in a small saucepan melt the butter, peanut butter, brown sugar, and honey until comes to a slow boil, reduce heat, simmer, and stir constantly. Cook down for 3-5 minutes. In a large heat proof bowl, add the toasted oats/nuts mixture & add wheat germ & dried fruits. Add the melted & cooled butter & peanut butter mixture and mix throughly. </div>
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Line an 8 by 12 baking dish (similar to a brownie pan) with parchment paper, and evenly spread out the mixture. Using a large spoon, and your hands, press the mixture down with a little pressure to create an even, bar-like spread. Bake at 300F for 30-35 minutes or until browned thoroughly (but don't burn!). Your kitchen will smell like heaven. Remove from the oven, let cool thoroughly, then refrigerate 2-3 hours at minimum. Remove, slice, and serve! SAVE THE BITS THAT FALL OFF--- this stuff makes kick a$$ granola!</div>
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<br /></div>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-17525748815825699922012-07-06T06:55:00.001-07:002012-07-06T06:55:06.021-07:00Peanut Butter & Jelly Thumbprint Cookies<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">It is no unusual habit in my family for someone, or multiple people, to crave desserts at a crazy hour of the night. So, at 9pm, after a massive BBQ had gone down and we all swore we were "so full it hurt" I found myself, my sister and cousin itching for something sweet. Scouring the pantry, a York peppermint party and a pack of gum just wouldn't cut it. We needed something better.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Solution? Bake.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">But what to bake, at 9pm, that would be quick and easy enough to put together? Minimal effort was key here, folks. I must admit, I was a couple of cocktails to the wind by this point in the day (it's July 4th weekend. Booze is a given. Don't judge). Anything requiring much effort was going to just end badly. Most likely with me swearing at the oven, or a family member.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">So to keep it simple, I decided on a tride & true PB&J combo. I threw these ingredients together in my stand mixer, and 20 minutes later (in total, from mix to bake to eat) we were all licking our fingers in triumph.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">The next time you need a little dessert pick-me-up in a pinch, these peanut butter & jelly thumbprint cookies will do just the trick. You don't even need flour!</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">And really. What's more American than peanut butter & jelly?</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Ingredients:</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 1/4 cup natural peanut butter (if you have regular pb, use 1 cup plus 1 tbsp melted unsalted butter)</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">3/4 cup granulated sugar</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 eggs</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 tbsp vanilla extract</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 tbsp room temperature unsalted butter</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Yields: 20-24 small cookies</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Preheat oven to 350F. Meanwhile, in a bowl with a stand or hand mixer (or get ready to get your hands dirty!), beat all ingredients until rough dough forms. You will see it come together in the bowl, resembles a thick sugar cookie dough or gingerbread dough. If you still need some moisture, add 1 tbsp of melted butter (unsalted).</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Using a teaspoon, scoop up 1 heaping teaspoon of batter at a time, using your palms roll into a little dough ball and place on cookie sheet. Press down with your thumb to create a deep well in the center without puncturing the bottom. Fill the well right up to the top with your favorite jam, and continue for each cookie (I used strawberry). </span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Bake 8-10 minutes or until browned and slightly firm to touch. They will still seem slightly soft, but have no fear as they will set as they cool!</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Happy Birthday, America!</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-61721123168579528422012-06-16T18:39:00.000-07:002012-06-16T18:39:10.716-07:00Luscious Lemon PuddingWhen I was a kid, one of my all time <i><b>FAVORITE</b></i> after school snacks was a plain ole' tub of lemon pudding. Yes, lemon pudding. I know, I was a weird kid.<div>
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My mother was, and is to this day, a teacher. Some days I would need to wait for her at an after school program, and this program always... always... served some sort of pre-packaged USDA government approved snack. Most of the time, it was pretty pathetic. I can't even remember what some of these sorry snacks were. Except one. The large tub of lemon pudding. I would see this tub, and thank God my mom had to work late that day. The lemon pudding had arrived, and all was right with my world.</div>
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Oh, the simplicities of being a child. Sigh.</div>
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I have yet to find a lemon pudding at my grocery store, and with it being summer & all, I figure it is about time I made my own. </div>
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And damn, was it EASY!!! This recipe is so simple, I am sure even my mom could appreciate the luscious lemon simplicity. The ingredients can easily be substituted for a soy based pudding, low fat snack, or any other combo of fruit flavors. </div>
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But for me, this lemon pudding is just... heavenly.</div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">3/4 cup sugar</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">1/4 cup corn starch</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">3 egg yolks</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">1/4 tsp salt</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">2 tbsp fresh lemon zest, finely grated (about 4 lemons)</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">2 1/2 cup whole milk</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">1/2 cup fresh lemon juice (about 4 lemons)</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">2 tbsp unsalted butter, room temp</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">In a medium saucepan, whisk together sugar, corn starch, salt, egg yolks (tip: lightly beat the egg yolks in a separate bowl first before pouring into sauce pan, helps to keep them from curdling), milk, and lemon zest. Put heat on medium and whisk frequently. As sauce thickens, whisk constantly to keep yolks from curdling & mixture from boiling. You don't want it to boil! Reduce heat a tad if you have to. Mixture will go from liquid to pudding form almost instantly, you will notice when this happens (around 10 minutes). As it thickens, add lemon juice & butter until well incorporated, butter has melted, and you reach desired consistency (maybe 1-2 more minutes). It will easily stick to the back of your ladle. Remove pudding from heat.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5T36RXlDt4FvbNB6NoTvGEav-1NKNaZLsZDx_CkQyd3taiZxu2LNBmE4-c__mSZIQqgr0A2eejRdJybB9js1wTm6JavIrOHNWXFF6i_ojoOwUPbVXTGWul87gINM35xGtZV24cXWvOJ-P/s1600/LemonPudding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5T36RXlDt4FvbNB6NoTvGEav-1NKNaZLsZDx_CkQyd3taiZxu2LNBmE4-c__mSZIQqgr0A2eejRdJybB9js1wTm6JavIrOHNWXFF6i_ojoOwUPbVXTGWul87gINM35xGtZV24cXWvOJ-P/s320/LemonPudding1.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Meanwhile, set up a mesh sieve over a medium to large bowl. Push pudding through sieve to remove the zest & any lumps that may have formed- you will really have to push it through with a ladle.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiN9_OYT2vNyxWL8itnDanjxTdYXdlrzGjUz9-CVTdlMwFvbksUOFZaXlhzzeP7x354t0RPhXZDa9Y2f2T98WYt8bmGLwfHf97LzQsA27i7Iw9NRHCfaKYNP1Ks5uTgWHC7uGaJ3jMjhV1/s1600/LemonPudding2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiN9_OYT2vNyxWL8itnDanjxTdYXdlrzGjUz9-CVTdlMwFvbksUOFZaXlhzzeP7x354t0RPhXZDa9Y2f2T98WYt8bmGLwfHf97LzQsA27i7Iw9NRHCfaKYNP1Ks5uTgWHC7uGaJ3jMjhV1/s320/LemonPudding2.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Cover pudding tightly with cling wrap (tip: to keep a film from forming over the top, push the cling wrap down to the very top of the pudding, sealing it in with almost no air. Refrigerate for minimum of 3 hours, or until you just can't help yourself anymore and must eat it immediately ! This is just as good warm as it is chilled! Top with fresh whipped cream, granola, blueberries..... The sky is the limit to this lemony summer dessert! Lactose intolerant? Soy milk will hold up just fine for a low fat version!</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span></span>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-8328675814490295712012-05-14T19:28:00.000-07:002012-05-14T19:28:48.747-07:00Lemon Shortbread Wafer Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbHF9fQ704V5deVkpREH0kXNgyoGfWWXwfvYzp5FMt_WRbhD3Sv1njc3DkOKm7_6NoQA9c1XRsawlYPxmnnNFShxOl8XILwAbedOH8eAo8DfRAGQCfvaTTTZQepSm7jHNi4t11qnPw5Mz/s1600/LemonShortbreadWafers1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbHF9fQ704V5deVkpREH0kXNgyoGfWWXwfvYzp5FMt_WRbhD3Sv1njc3DkOKm7_6NoQA9c1XRsawlYPxmnnNFShxOl8XILwAbedOH8eAo8DfRAGQCfvaTTTZQepSm7jHNi4t11qnPw5Mz/s320/LemonShortbreadWafers1.jpg" width="239" /></a></div>
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This week, as I cleaned out my fridge to make room for some new groceries, I seemed to have 3 spare lemons starring at me. How they escaped my white sangria recipe (to come later), I have no idea....<br />
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....and there isn't much you CAN'T do with a lemon. But what would I be if not a baker and made some type of dessert out of this? When life hands you lemons, you make Lemon Shortbread Wafer Cookies!!!<br />
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This simple recipe is the easiest shortbread wafer cookie you will EVER make. Check it out, this spring time cookie will not go unnoticed. I might just have to pair them with my white sangria at my next gathering... hhmmm<br />
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Ingredients:<br />
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2 1/3 cup flour<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
2 sticks unsalted butter, room temp<br />
1/2 cup sugar<br />
zest & juice of 3 medium sized lemons<br />
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In a large mixing bowl, cream together the butter, sugar, lemon zest & juice until light & fluffy, roughly 2-3 minutes. Crucial that the butter is room temp!<br />
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Meanwhile, in a separate bowl sift together flour, baking soda, and salt. Slowly incorporate the flour mixture into the creamed butter in small batches at a time. Once you have added 1-2 additions, you will need to mix by hand as it gets thick and dough-like. If the dough is still sticky after all the flour is incorporated, add 2-3 tbsps at a time until consistency is no longer sticky, and able to knead with your hands easily. Knead into a ball and wrap in plastic wrap, refrigerate for 20-30 minutes.<br />
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Preheat oven to 350F, and roll out cooled dough on a floured surface. Don't forget to flour the rolling pin, also! Roll into 1/3-1/4 inch thickness, all to your preferability (I like my cookies a little thicker, but allow for an extra 1-2 mins of baking time)! Get out your favorite cookie cutter, slice, and place on greased baking sheet. Bake for 10-12 minutes or until lightly browned on the edges. Cool thoroughly on a baking rack and serve immediately, or store in an air tight container for up to 10 days.<br />
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<br />Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-11772775314792913282012-03-30T06:36:00.001-07:002012-03-30T06:47:34.885-07:00BEST THING I EVER ATE!<div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmzTAPW6F-_lnRLdRCaQD85E1nUgG9fJZIOtc4iBIkD6wGt-XcsFqVLSQdASD_hg0M4XWtoIpz_OV5AVolDF981n4GIjUtjvVrcwpIVWL_fSPNoIUlkN0Aet1R1bT8ietVfvuVehvJt5N/s1600/Cover+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmzTAPW6F-_lnRLdRCaQD85E1nUgG9fJZIOtc4iBIkD6wGt-XcsFqVLSQdASD_hg0M4XWtoIpz_OV5AVolDF981n4GIjUtjvVrcwpIVWL_fSPNoIUlkN0Aet1R1bT8ietVfvuVehvJt5N/s400/Cover+photo.jpg" width="400" /></a></div><div style="clear: both; text-align: left;"></div><div style="clear: both; text-align: left;">Brace yourselves people! This post is huge, dynamite in fact. Beware, this recipe is definitely laborious but the resulting goodness of this dessert is absolutely 110% percent worth every ounce of sweat that goes into it.</div><div style="clear: both; text-align: left;"></div><div style="clear: both; text-align: left;">The soft, moist layers of chocolate crepe will make you forget any cake you ever ate. The creamy, fluffy whipped cream is the perfect accent to the intense coffee ganache and tangy raspberry jam. All in all, it's a marriage made in heaven! </div><div style="clear: both; text-align: left;"></div><div style="clear: both; text-align: left;">I was fortunate enough to have a dear friend help me, so recruit your buddies to help you and make a party out of it! </div><div style="clear: both; text-align: left;"><b><br />
</b></div><div style="clear: both; text-align: left;"><b>Chocolate Crepes</b><br />
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1/4 cup water<br />
1 1/2 sticks cold unsalted butter, cut into pieces.</div><div style="clear: both; text-align: left;">8 ounces semi-sweet chocolate</div><div style="clear: both; text-align: left;">1 1/2 cups flour</div><div style="clear: both; text-align: left;">1/3 cup confectioners sugar</div><div style="clear: both; text-align: left;">1/2 teaspoon salt</div><div style="clear: both; text-align: left;">2 1/2 cups whole milk, room temperature (All I had was Heavy cream so I used 1 cup of that instead)</div><div style="clear: both; text-align: left;">6 large eggs, room temperature</div>1 tablespoon pure vanilla<br />
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1. Start by heating 1/4 cup of water in a saucepan, once it comes to a summer start adding the butter in, one piece at a time. Whisk each piece until melted and then add the next piece.<br />
2. Remove from heat and add the chocolate, whisk until smooth and set aside.<br />
3. In a separate bowl, mix the dry ingredients together: Flour, Sugar and salt.<br />
4. In a large bowl, add the eggs, milk (heavy cream) and vanilla and whisk to combine.<br />
5. Now slowly incorporate the dry ingredients, in batches and whisk until combined.<br />
6. Finally, add the chocolate and butter mixture and combine into a smooth paste.<br />
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At this time, if your batter is too thick, add more water to thin it out. (I ended up with a thick batter, but maybe that's because I used heavy cream instead of milk). You want a runny consistency to this batter, but not too thin either. The batter should be spreadable so the crepes come out nice and thin.<br />
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7. Now heat your skillet on low to medium heat and spray with some oil or butter. This will take a few trials so don't worry if the first few crepes don't come out perfect. You have plenty of batter to experiment with!<br />
8. I started by using a 1/4 cup measuring spoon to spoon the batter in equal quantities. Pour batter on heated skillet and using the handle of the skillet, move it in circular motions to spread the batter in an even thin layer.<br />
9. Once the batter looks dry-ish on the surface, turn the crepe over and cook for another minute.<br />
10. Remove the crepe and transfer to a cooling rack. Repeat steps 8 -10 until you have 20 good thin crepes.<br />
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Once all crepes have completely cooled, cover them with some cling wrap and set aside. You can also refrigerate them at this point if you intend to assemble the cake the next day.<br />
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<b>Coffee Ganache</b><br />
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1 cup heavy cream<br />
12 ounces bitter sweet chocolate (chopped in small pieces)<br />
1/2 cup of freshly brewed coffee (you can substitute with 2-3 tbsp of instant coffee powder)<br />
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1. Add the heavy cream and chocolate in a saucepan and heat on low-medium heat. Whisk continuously until the mixture is smooth.<br />
2. Remove from heat and add the coffee and whisk to mix well.<br />
3. Set aside to cool/you can also refrigerate this.<br />
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<b>Whipped Cream</b> - I mean come on! Do you really need a recipe for this!? I used about a cup of whipped cream with 2 tbsp of Confectioners sugar<br />
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1/2 cup of <b>Raspberry Jam</b> - whisked into a smooth paste<br />
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<u><b>Assembly Line!</b></u><br />
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Set out the Crepes, Ganache, Whipped cream and Jam to form an assembly line<br />
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On a large cake dish or serving plate, start layering the ingredients: First a crepe, spread with ganache and layer another crepe. Then spread the whipped cream topped with another crepe and finally the raspberry jam. And repeat end with a crepe.<br />
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Transfer the cake to the refrigerator now, and let it cool and set for at least an hour.<br />
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Finally, you are ready to ice this baby! I had plenty of left over ganache and whipped cream so I mixed the two to make Coffee Whipped Cream and used that as the icing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHP6AAXFf_2HhcFFA186Xt6sAusPV2yiXF_xvdswmn6ck4sucV-tSGeLJft3UpmLKAXSCjNcmQrIol66Fn6mz9-KxmvBS1zTpLspjXZm83c6IOoxyhEk2SM71c0_V8gNsrv6IAyNQbhi92/s1600/Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHP6AAXFf_2HhcFFA186Xt6sAusPV2yiXF_xvdswmn6ck4sucV-tSGeLJft3UpmLKAXSCjNcmQrIol66Fn6mz9-KxmvBS1zTpLspjXZm83c6IOoxyhEk2SM71c0_V8gNsrv6IAyNQbhi92/s400/Cake.jpg" width="400" /></a></div><br />
Transfer the iced cake back into the refrigerator. Ideally you should let it set overnight, but I was too eager and excited so I cut into this bad boy, so after refrigerating for an hour I whipped out the knife and had myself a nice big slice! It was delicious, moist, creamy and tangy! <br />
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</div><div style="text-align: center;">Definitely THE BEST THING I EVER ATE!</div>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-1019989822539938042012-03-29T07:53:00.000-07:002012-03-29T07:53:30.779-07:00Chocolate Peanut Butter Fudge BarsParting is such sweet sorrow. This has been a tough week for this gal to endure, as I embark upon a new journey in my career and have to say goodbye to some of the nearest & dearest friends & colleagues anyone could ask for. <br />
<br />
To show my love & appreciation, I just couldn't leave without one last effort to deliver some sweet treats to everyone on the team. A hectic week I've had left me with some options... I wanted something easy, simple, but still amazing. By request of a few special peeps, chocolate + Peanut butter was their choice. But chocolate peanut butter...... what? cookies? cupcakes? The options are endless. I settled on a no-bake bar. Alla fudge style. <br />
<br />
These couldn't be easier to throw together. A food processor (or simply a bowl will even do, with a fork to mix), a microwave, and a freezer/refrigerator is all that is needed. Next time you need to bake to impress, check this out. Best part? NO BAKING!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MyYY7toErh9NXflZR0Oo8FICY84TSG5Lq_t3YRF6BcyS5nR2b5S-a0cc6XuaC69yiIOYeF3dOIl2HWu7Pp1d8h029PXLc5rHsMuwG_vfB1H6w1BLdRWHu9g6d_l5y6ScOBrXKS8L1vBS/s1600/PBbars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MyYY7toErh9NXflZR0Oo8FICY84TSG5Lq_t3YRF6BcyS5nR2b5S-a0cc6XuaC69yiIOYeF3dOIl2HWu7Pp1d8h029PXLc5rHsMuwG_vfB1H6w1BLdRWHu9g6d_l5y6ScOBrXKS8L1vBS/s320/PBbars.JPG" width="239" /></a></div><br />
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<br />
<br />
Ingredients:<br />
<br />
PB layer:<br />
<br />
2 1/2 cups crushed graham crackers<br />
<br />
3/4 cup unsalted butter, melted<br />
<br />
1 cup creamy, natural peanut butter (your favorite brand of PB will do just fine)<br />
<br />
1 3/4 cup powdered sugar<br />
<br />
Chocolate layer:<br />
<br />
1 3/4 cup semi sweet chocolate morsels<br />
1/3 cup creamy peanut butter<br />
<br />
Topping:<br />
1 cup chopped salted peanuts<br />
<br />
<br />
<br />
Assembly:<br />
<br />
In your food processor (or in a medium bowl), combine the ingredients for the Peanut Butter layer. Pulse together the crushed graham crackers, butter, peanut butter, and powdered sugar until well combined and it forms a sticky dough. If you don't have a food processor, crush up the graham crackers in a bag or seperate bowl, then add to the mixture and incorporate thoroughly. Grease a 9x9 inch pan and line with parchment paper. Spread the peanut butter layer evenly and place in the freezer while you assemble the chocolate layer.<br />
<br />
In a microwavable bowl, combine the chocolate chip morsels, and the remaining 1/3 cup peanut butter. Microwave for 30 seconds at a time, after each 30 second internal mix the morsel mixture well to spread out the heat. Microwave again for 30 seconds, stirring very very well until the mixture is melted and incorporated. Let it cool for a few minutes, then pour over the peanut butter layer. Top with crushed peanuts evenly, and place in the fridge for at least 20 minutes or until sets firmly. Slice with a warm knife, and enjoy! If no serving immediately, keep stored in the fridge until served.Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-46205203228609431672012-03-28T07:25:00.000-07:002012-03-28T07:25:57.674-07:00"Quick" Coq Au VinCoq Au Vin. It sounds so fancy. <br />
<br />
So.... French.<br />
<br />
And probably something you'd need to Ouija-board style invoke the spirit of Julia Child to create. Right? Wrong. Leave it up to the French to make something so mouth-wateringly decadent sound so hard to make.<br />
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Simmer some chicken in a bacon-mushroom infused red wine broth, and you have this dish. I couldn't get enough of it, and I have never been so excited for leftovers in a long, long, long time. <br />
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Next time you need a big pot of food to last you through the week, you will not regret this recipe.<br />
<br />
As Julie Child says - "Buon Appetit!"<br />
<br />
<div class="im">Ingredients<br />
<br />
2 lbs boneless skinless chicken breasts, chopped into small-medium size chunks<br />
4 slices bacon, diced<br />
3 large carrots, diced into small rounds<br />
1 medium red onion<br />
2 pints baby portobello mushrooms, sliced in half<br />
2 cups chicken broth plus 1/2 cup<br />
2 cups red wine<br />
6 tsp all purpose flour<br />
Olive oil<br />
Salt & pepper</div>1 tsp dried parsely<br />
1 tsp dried, ground bay leaf, optional<br />
<br />
Begin by heating olive oil in large skillet, just enough to coat bottom of the pan. Sauté chopped bacon until brown, add diced chicken and season with salt & pepper. Sear the chicken, then reduce heat and cover to let chicken cook through. (Dice the chicken into small-medium size chunks for even cooking time).<br />
<br />
Meanwhile, prepare a large pot with olive oil, and sauté the diced red onion & carrots. Season with salt & pepper. Sauté until carrots soften and onions caramelize. Roughly 5 minutes. Clean & slice mushrooms, add to pot. Stir and mix well. Sautéed another 2-3 minutes. Add 2 cups broth, red wine, and mix well. In a small bowl, add flour and remaining 1/2 cup broth and mix well until clumps dissolve. Add flour mixture to pot, mix well, and reduce to a summer. Add cooked chicken & bacon with a slotted spoon (to sift out grease/excess liquid), season with salt & pepper, dried parsley & bay leaf if desired. Stir, cover, and let cook for roughly 30 minutes until sauce thickens and flavors marry. Let cool, and enjoy!<br />
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Yields: a ton of quick au vin!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyQQ4bYNguu5APrh-OX5fprzWWIcxF0feBaecq4Fh-B1DIMqli4kPIT_69B79n7LvexNM5DTDkgkWR_1pnyHxOl_1FuPmk2JNKQr0sUQUxn_B10xHTTw8ElqXQlfBmYh5uCsjWeojO5NP/s1600/CoqAuVin1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyQQ4bYNguu5APrh-OX5fprzWWIcxF0feBaecq4Fh-B1DIMqli4kPIT_69B79n7LvexNM5DTDkgkWR_1pnyHxOl_1FuPmk2JNKQr0sUQUxn_B10xHTTw8ElqXQlfBmYh5uCsjWeojO5NP/s320/CoqAuVin1.JPG" width="320" /></a></div>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-67444268851616283572012-03-27T11:30:00.000-07:002012-03-27T11:30:32.066-07:00Calabash and Cauliflower soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0niMQ8yMCiUGg9mDQdu3N_ACzDA5RulXPKW2lHXuIHLbvpdOVwv6c05LvNh61ak78ZT3JqEN18DwsRe9TOJOgCZStIBdTrCGhC75nBt7VlQLWFY2LGosVCgeGEGUCl-72xgL71OFnGIl7/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0niMQ8yMCiUGg9mDQdu3N_ACzDA5RulXPKW2lHXuIHLbvpdOVwv6c05LvNh61ak78ZT3JqEN18DwsRe9TOJOgCZStIBdTrCGhC75nBt7VlQLWFY2LGosVCgeGEGUCl-72xgL71OFnGIl7/s400/photo.jpg" width="400" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZwSyrISqQ9nl7OGmmm6bDgLg292HLnoHQMt4dJt3WWzh2D-Hjm-CZtuXlqsKH0ViS_nnOs5MjCnj2adDdleivwM4crp3l2t0S1QCxwmh9r9xz5V9wGR4o9xQGTo0M694i9WU_N8psW0E/s1600/Calabash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Also called a Bottle Gourd; Calabash has a tremendous amount of health benefits and is also a very delicious vegetable. It's <span>low in fat and cholesterol yet high in dietary fibre</span>. <span>It is excellent for light, low-cal diets, as well as for people with digestive problems or diabetics. </span><span>The Calabash's high water content makes it very cooling, yet a low-cal hearty option for meals. Even consuming plain Calabash can be a very good diuretic and i</span><span>s rich in iron and vitamins C and B</span><span>.<br />
<br />
The Calabash has a natural sweetness, which when combined with the creaminess of potatoes and cauliflower, transforms into a </span>dish that will rule your heart for sure. The versatility of this vegetable lends itself to a spicy masala dish, can be cooked with lentils for a healthier option and can also be turned into a dessert! That's for another post though...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZwSyrISqQ9nl7OGmmm6bDgLg292HLnoHQMt4dJt3WWzh2D-Hjm-CZtuXlqsKH0ViS_nnOs5MjCnj2adDdleivwM4crp3l2t0S1QCxwmh9r9xz5V9wGR4o9xQGTo0M694i9WU_N8psW0E/s1600/Calabash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZwSyrISqQ9nl7OGmmm6bDgLg292HLnoHQMt4dJt3WWzh2D-Hjm-CZtuXlqsKH0ViS_nnOs5MjCnj2adDdleivwM4crp3l2t0S1QCxwmh9r9xz5V9wGR4o9xQGTo0M694i9WU_N8psW0E/s320/Calabash.jpg" width="320" /></a></div><br />
1 medium size Calabash<br />
1 cup of chopped Cauliflower<br />
2 small potatoes<br />
1/2 cup of corn <br />
1 small white onion<br />
1 green chili (optional)<br />
1 teaspoon of sugar<br />
Chili oil (optional) or Chives/Parsley for garnish<br />
<br />
<br />
<br />
1. Peel and chop the Calabash, cauliflower, corn, potatoes and onions in even medium size pieces<br />
2. In a large pressure cooker, add the chopped vegetables and a sliced green chili, add at least 2-3 cups of water<br />
3. Secure the lid (put on the whistle if you have an old school cooker like mine!) and cook on medium-high heat for at least 30 minutes (or 5 whistles)<br />
4. Once the pressure cooker is cooled, open the lib and puree the vegetables using a hand blender<br />
5. Filter the liquid through a sieve and into a large pot, add salt, pepper and sugar and cook on medium heat for another 10 minutes<br />
<br />
Serve hot with a drizzle of chili oil or minced parsley or chives! This is a perfect creamy yet healthy soup for any weeknight meal. I usually make a large quantity and store it in my fridge for later use. And guess what, it actually makes for an amazing pasta sauce!!Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-54546039178040265632012-03-23T09:35:00.000-07:002012-03-23T09:35:17.166-07:00Chocolate Chunk Banana Pudding with Banana Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbYs5Km1A7Lw08d6tPmeCA395FO6pD3r9SmtXLQO0gSU-Q1G5dboCM-YQmZfqh2ongEz3cRsQFWVTEUDfXMduv5kyILJTbioDGi9QkNDlZYWOB0khh2AwS3ahuAApfxDILFLvSDTclzoc/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbYs5Km1A7Lw08d6tPmeCA395FO6pD3r9SmtXLQO0gSU-Q1G5dboCM-YQmZfqh2ongEz3cRsQFWVTEUDfXMduv5kyILJTbioDGi9QkNDlZYWOB0khh2AwS3ahuAApfxDILFLvSDTclzoc/s320/image.jpg" width="320" /></a></div><br />
I brought this magical cake to work to help celebrate a coworker's Birthday and the end of the week! Hooray for Friday!! And in case you are wondering....the entire cake was gone in 8 minutes!!<br />
Yes, I counted. Yes, with a stop watch!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDcGv3_AvD3F91RBJ7waK7waKnFeoFWhDjeqiNC7Y5hQ3e7htXLWMPHL1GWTXxoLPrKXxYeE-nYHAAbY6tIPQ4IZ1YBHWFrEwCmO7rF2YLPUTFD1LR5D91acK0pa1SZhwoenD3yNjEIhp/s1600/birthday+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDcGv3_AvD3F91RBJ7waK7waKnFeoFWhDjeqiNC7Y5hQ3e7htXLWMPHL1GWTXxoLPrKXxYeE-nYHAAbY6tIPQ4IZ1YBHWFrEwCmO7rF2YLPUTFD1LR5D91acK0pa1SZhwoenD3yNjEIhp/s320/birthday+cake.jpg" width="320" /></a></div><br />
Never was there a more perfect marriage of ingredients than when Bananas and Chocolate mated together! Well, that's if you don't count Wine and Cheese or Chocolate and Chocolate....<br />
<br />
Aaannyways...the point is....this cake is THE BOMB. It's an explosion of flavors that you never thought could be achieved by a banana! Forget the boring old Banana Bread you've been making...this is Banana Bread on crack, yo! And before you ask, NO, it's not TOO much Banana in the recipe!<br />
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<br />
Upon tasting this beast of a dessert, my <i>very</i> health conscious coworker commented, "I've never in my life tasted anything like this. EVER!". Mind you, Sarah is as health conscious as pretty, tall, thin and gorgeous women come. So her review was like getting a five star Zagat rating! I was even surprised she tasted it, because she never so much as eats a cookie even!<br />
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Try it out and let me know what you think. How many Zagat stars would you give this dessert?<br />
<br />
<a href="http://www.thegourmetpantry.blogspot.com/2011/12/ciao-2011-its-been-real-lets-go-out.html"><u>Banana Chocolate Cake</u></a><i>...Hey if it ain't broke....<br />
</i> I love our original Chocolate Cake recipe so I stick with it. Just add 2 large bananas, pureed; to this recipe. You will need over ripe bananas.<br />
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<u>Chocolate Chunk Banana Pudding</u><i><br />
</i> 8 oz cream cheese, softened<br />
1/2 cup sugar<br />
1 small banana, pureed (over ripe banana)<br />
1 egg<br />
1 teaspoon vanilla<br />
8 oz. semisweet chocolate chips<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
<i>For the cream cheese mixture:</i><br />
<ul style="font-style: italic;"><li><span style="font-style: normal;">Beat cream cheese and sugar until nice and fluffy.</span></li>
<li><span style="font-style: normal;">Add banana, egg and vanilla and mix together until combined.</span></li>
<li><span style="font-style: normal;">Stir in chocolate chips and set aside.</span></li>
</ul><i>For the chocolate mixture: follow the tried and tested recipe linked above. Just add the Banana puree when mixing the wet ingredients.</i><br />
<br />
You <b>MUST</b> line your baking pan (I used a loaf pan) with parchment paper. This is a deliciously gooey cake and the parchment will help remove it from the pan, in one piece.<br />
<br />
<i><span style="font-style: normal;">1. Fill the pan with the chocolate cake batter first.</span></i><br />
<i><span style="font-style: normal;">2. Next, pour the pudding mix on top</span></i><br />
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Bake for about 30 minutes or until done (I had to bake it for almost 45 minutes, just do the jiggle test to see if the pudding on top is cooked through).<br />
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Let it cool completely!! <b>DO NOT</b> be impatient or the banana pudding will end up all over your kitchen counter instead of in your stomach!Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-15162941565378765002012-03-08T10:10:00.000-08:002012-03-08T10:10:54.277-08:00Sesame Cracker Crusted, Spicy Baked ChickenYUM!! The crispy crackers flavor the chicken with a tarragon flavor, and the dash for chili powder and cilantro gives this dish a freshness that will brighten up any boring weeknight meal! <br />
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</a></div>2 large boneless skinless chicken breasts<br />
1/2 cup of Sesame Tarragon Crackers (I used Bake to Nature brand)<br />
1/2 teaspoon of chili powder (I like spice, but you can adjust it per your taste)<br />
1/4 teaspoon of cumin powder<br />
1/2 teaspoon of garlic<br />
2 tablespoons of chopped fresh cilantro (that's what I had on hand, but you can use Parsley if you wish)<br />
pinch of salt and pepper<br />
1/4 cup of all purpose flour<br />
1 egg<br />
<br />
For the salad<br />
1/2 cup of fresh Pea Shoots<br />
2 teaspoons Balsamic Vinegar<br />
Salt and pepper to taste<br />
<br />
Preheat oven at 475 degrees.<br />
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1. In your food processor, blend together Sesame Tarragon Crackers, chili powder, cumin powder, garlic, fresh cilantro and salt and pepper, until the mixture resembles coarse bread crumbs. Set aside on a plate.<br />
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2. In another dish, crack an egg and beat it well. In a third dish spread the all purpose flour. This makes your assembly line ready for coating your chicken breasts.<br />
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3. You want a nice even thickness on the chicken breast so it cooks evenly, so place the breast between a sheet of cling wrap and pound it out to desired thickness. Repeat with second piece of chicken.<br />
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4. In a hot, oven proof skillet, add some olive oil. <br />
Now begin coating your chicken, starting with the flour first, then egg, then cracker mixture. Place the coated chicken breast in the skillet and put the skillet in the oven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_qWa357qM59jcOF16FQtue2u8e233XYWlQ4c3z1_vdxRw30yQ9aYx5lZP0YJTK9gLiCzqtSJFiMqCJcRIbunRNDiazSdFhnn2_Sa87nSJz7yyxSYm7buDa8_Ba-cHX6XGtDQxM41okEP/s1600/photo(36).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_qWa357qM59jcOF16FQtue2u8e233XYWlQ4c3z1_vdxRw30yQ9aYx5lZP0YJTK9gLiCzqtSJFiMqCJcRIbunRNDiazSdFhnn2_Sa87nSJz7yyxSYm7buDa8_Ba-cHX6XGtDQxM41okEP/s320/photo(36).jpg" width="320" /></a></div><br />
10 minutes into baking, turn the chicken breasts over so you get a crispy coating on both sides. The chicken will bake in the oven for a total of 15-20 minutes, until nice and crispy, golden and delicious!<br />
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I served my chicken breasts with a simple gravy made from vegetable stock (it's what I had in the pantry) and a salad of Pea shoots tossed lightly with some Balsamic Vinegar, salt and pepper.<br />
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For a fancier version of this dish, you can stuff the chicken breasts with goat cheese and apples or cranberries and then coat it with the mixture.Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-73372766260179176162012-03-05T12:42:00.000-08:002012-03-05T12:42:29.422-08:00Green Tea and Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjInAfgac0oU0-vt-WnLZgQGjVAejv_akAsnqqiDaK4sV423pmjnjF8r-YxbZ9FXJ60FQLKSoaR30LKFJnkfnCK9egZR38MmxAEIvn1s4BXCysUxnLvr91FJMTqD4iGJaF7ciPsY4yaxYJ/s1600/Cut+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjInAfgac0oU0-vt-WnLZgQGjVAejv_akAsnqqiDaK4sV423pmjnjF8r-YxbZ9FXJ60FQLKSoaR30LKFJnkfnCK9egZR38MmxAEIvn1s4BXCysUxnLvr91FJMTqD4iGJaF7ciPsY4yaxYJ/s400/Cut+up.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
If it ain't broke, don't fix it! Especially when it comes to the perfect gooey chocolate cake recipe! Remember this <a href="http://www.thegourmetpantry.blogspot.com/2011/12/ciao-2011-its-been-real-lets-go-out.html">decadent chocolate cake</a> we made last year!? Guess what!? We're making it again, this time reinvented in the form of a Green Tea and Chocolate Cake loaf! A perfect green dessert (MINUS any food coloring!) just in time to celebrate St.Patty's day!<br />
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Healthy and delicious, the green tea pairs so well with chocolate, it's a match made in heaven. The earthiness of the green tea just elevates the bitter sweet chocolate flavor, and its one moist, gooey, tasty party in your mouth!<br />
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Check it out! The recipe has been tweaked a little to create the perfect balance of flavors.<br />
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<div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 3/4 cup all purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">2 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons cocoa powder</div><div class="separator" style="clear: both; text-align: left;">1.5 tablespoons of Matcha Green Tea powder (available at any Asian Speciality store)<br />
</div><div class="separator" style="clear: both; text-align: left;">pinch salt</div><div class="separator" style="clear: both; text-align: left;">1.25 cups sugar</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">1/2 cup vegetable oil</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sour cream (easily substitute this for low fat plain yogurt or vanilla yogurt)<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup milk</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvsEZ8pMjANaKPuCMxboCka6rFc40nU10eNDHDjzS_9KyZRd3AOh_8yHfy4EOaJe7SAviboYMlu7EoiKCMQWANszD0E9JkTV3zoRUj6nXa3sTqJYR1aAmU08vXePbX5Q77CESQjKzVqye/s1600/batter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvsEZ8pMjANaKPuCMxboCka6rFc40nU10eNDHDjzS_9KyZRd3AOh_8yHfy4EOaJe7SAviboYMlu7EoiKCMQWANszD0E9JkTV3zoRUj6nXa3sTqJYR1aAmU08vXePbX5Q77CESQjKzVqye/s200/batter.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqPrhMkX15v0irEQbbbMhWEHwaYV0cLG1yKPA97nT9-nRr7eVf8DoeqklAJKhMxPxZdAkKb81sKQXoE4uNnw9TL78rDdBGMlEuXd6-q-uFRr_DUyrPtjqFcwXi7e7qC1PYDUlhEtLMS55/s1600/Loaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqPrhMkX15v0irEQbbbMhWEHwaYV0cLG1yKPA97nT9-nRr7eVf8DoeqklAJKhMxPxZdAkKb81sKQXoE4uNnw9TL78rDdBGMlEuXd6-q-uFRr_DUyrPtjqFcwXi7e7qC1PYDUlhEtLMS55/s200/Loaf.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to 375F<br />
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</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, sift your dry ingredients: flour, salt, baking powder & baking soda. Mix & sift well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a bowl of your stand mixer or hand held mixer, gently combine the eggs, sugar, oil, extract, and milk. Once combined, add the dry ingredients a bit at a time to slowly incorporate. Lastly, add the sour cream and beat until your creamy batter has been formed and all lumps are gone.<br />
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Now, divide this batter into two equal parts. In one portion, add the cocoa powder and mix well. The second portion gets the Matcha powder to make a smooth, creamy, green batter.<br />
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Now alternating both batters, pour them into your cake loaf and bake (approx 50 minutes for a cake or until your toothpick comes out clean).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*This is quite a liquid batter, so takes longer to cook. But the resulting loaf is well risen and moist.<br />
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Once out of the oven let it cool completely before you slice and dig in! Serve with a scoop of your favorite chocolate Gelato or enjoy it as is!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tga592EaHEScp07jQVnnq6R-QSJnhpyydkFlXhL_5txKPthyphenhyphenrdmkwdRuLmfidUlDd5COMfWYfMTt4u5dJH-esIlv9DwCEpV8VZit0Q2iCmITLzPrVpvfkMEFMzJWv-xw7S15Rlp9cvZL/s1600/Cake%252Bicecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tga592EaHEScp07jQVnnq6R-QSJnhpyydkFlXhL_5txKPthyphenhyphenrdmkwdRuLmfidUlDd5COMfWYfMTt4u5dJH-esIlv9DwCEpV8VZit0Q2iCmITLzPrVpvfkMEFMzJWv-xw7S15Rlp9cvZL/s400/Cake%252Bicecream.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com1tag:blogger.com,1999:blog-7735001579854777971.post-79157067775456429992012-02-29T09:31:00.001-08:002012-02-29T12:11:25.070-08:00Olive Oil Cake... with Orange, Almond and a citrus glazeFor quite a few weeks now, I have been eyeing this un-used bottle of Extra Virgin Olive Oil in my pantry. I really only cook with regular olive oil, as this "extra virgin" stuff, or as Rachael Ray calls it: "EVOO" is super fruity and adds quite a different flavor when you cook. Upon surfing the website tastespotting.com (by the way, if you don't know what it is, please check it out as it hosts the best food blogs and recipes all compiled into one big site. I may or may not have spent hours trolling this URL), I came upon an "olive oil cake" recipe. GENIUS! <br />
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Upon more hours surfing the world wide webs, the recipes all sounded pretty easy and similar to other cake recipes, but with a fruity twist. I decided to pair mine with some orange zest, and a citrus glaze to keep it moist, topped with slivered almonds for crunch. These flavor combos had my tongue thinking I was in Italy, but alas, this was surely baked in my Brooklyn kitchen, and couldn't be easier. You won't regret this if you try it. Buon Appetit!<br />
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Ingredients:<br />
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1 3/4 cups all purpose flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 cup sugar<br />
3 eggs<br />
zest of three large oranges (or 3 tbsp worth)<br />
1/2 cup buttermilk<br />
3/4 cup extra virgin olive oil<br />
1/2 cup slivered almonds, for topping<br />
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Citrus Glaze:<br />
juice of 3 large oranges<br />
1 1/2 cup confectioner's sugar<br />
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Preheat your oven to 350F and line a 8 or 9 inch cake pan with parchment paper, lightly oil or spray the pan before lining to prevent sticking. Begin with a medium bowl and sift together the flour, baking powder, and salt. In a larger bowl using an electric mixer, or a whisk, beat together the eggs, sugar and orange zest until the eggs are light and fluffy, sugar is creamed and the mixture about doubles in size (takes roughly 5 minutes if using the electric mixer). Beat in the buttermilk until incorporated, then gradually add the olive oil, little by little, continuing to use the electric mixer or whisking swiftly. This will prevent the batter from looking like an oil&water mess, and rather create a nice emulsion. Once fully incporporated, take the flour mixture and add little by little by folding in with a spatula. This will keep the cake from deflating. Add the batter to your greased/lined cake pan and evenly top with the slivered almonds. Bake for 35-45 minutes (my oven took 47 minutes, so be sure to use the toothpick test and wait until it comes out clean in the middle of the cake). Let cool thoroughly on a drying rack. Prepare the glaze: juice your oranges and add the sugar, & whisk together until sugar fully dissolves. Poke some holes in your cake with a toothpick in an even manner (not too many, just enough to let the glaze seep through in each part). Gently glaze the enture surface area of the cake with a small spoon, and let dry. <br />
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SERVE AND DEVOUR!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDY9zARhxp3zv2k0pG813Q96IRj1bsmaaZqsWTybrXQ_Pz3-VAVAg-axpomRu2S3HFwLGgTfpTWIpS3MsvNpFpwhM7DJ2dxDAPJVjoeIN-SEjTVlsq9V9tgU1Kw9DHomfe5NzDXGcpMwP/s1600/cake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDY9zARhxp3zv2k0pG813Q96IRj1bsmaaZqsWTybrXQ_Pz3-VAVAg-axpomRu2S3HFwLGgTfpTWIpS3MsvNpFpwhM7DJ2dxDAPJVjoeIN-SEjTVlsq9V9tgU1Kw9DHomfe5NzDXGcpMwP/s320/cake3.JPG" width="320" /></a></div>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-4228813663631483232012-02-25T08:31:00.000-08:002012-02-25T08:31:31.836-08:00Red Velvet Cupcakes with Cream Cheese FrostingThis post almost kills me to write. I am anything but a traditional baker, and I am sorry but red velvet cupcakes just don't tickle my fancy. The only word that comes to mind when I hear someone wants this flavor is: BORINGGGG!!!! This, coming from a girl who likes to die a strip of her hair pink in the summer just for the hell of it. It takes all kinds, right?<br />
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</div><div>But hey, these cupcakes are topped with cream cheese frosting and is still a yummy treat. So, when my co-workers asked me to bring some to our pot-luck lunch, I couldn't say no. Shout out to my fellow team members BTW--- I love you all and I did this for you. I think you liked 'em as there were no leftovers come the end of the day. Anyways, here it is. My version of a semi-lighter and yet still delicious red velvet cupcake with cream cheese frosting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0kAI6exE-VHsUwEHx-aXPspNkpAuZxILTJYt479hIAa2kAhDXu2F-guicHQPuYojQkh3ZI-CrCVIhsIitA8rNe32k4HRtEl0FWKr-QOs3BflsTvMCXJt8iHvlGWaCHU6SUxtf75uCnTT/s1600/redvelvet1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0kAI6exE-VHsUwEHx-aXPspNkpAuZxILTJYt479hIAa2kAhDXu2F-guicHQPuYojQkh3ZI-CrCVIhsIitA8rNe32k4HRtEl0FWKr-QOs3BflsTvMCXJt8iHvlGWaCHU6SUxtf75uCnTT/s320/redvelvet1.jpg" width="320" /></a></div><br />
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</div><div>Yields: 48 mini cupcakes or 24 regular sized-cupcakes</div><div>Baking time: 12-15 minutes (mini sized) or until toothpick comes out clean</div><div><br />
</div><div>Ingredients:</div><div><br />
</div><div>1/2 cup sugar</div><div>1/2 tsp baking soda</div><div>1/2 tsp salt</div><div>1 tbsp red food coloring</div><div>2 tbsp cocoa powder</div><div>1/2 cup buttermilk</div><div>1/2 tsp vanilla extract</div><div>1 egg</div><div>1 1/4 cup all purpose flour</div><div>1/2 cup vegetable oil</div><div>1/2 cup unsweetened applesauce</div><div>1/2 tsp distilled white vinegar</div><div><br />
</div><div>Begin by preheating your oven to 350F and lining your cupcake trays. In a medium bowl, whisk together the sugar, egg, oil, apple sauce, vinegar, food coloring, buttermilk & vanilla extract. until just combined. In another bowl, sift together flour, baking soda, cocoa powder, & salt. Slowly add the flour mixture to the wet ingredients and whisk together thoroughly until combined. Fill the cupcakes 3/4 of the way. Bake for 12-15 minutes or until toothpick comes out clean, let cool on rack thoroughly before frosting.</div><div><br />
</div><div>Cream Cheese Frosting:</div><div><br />
</div><div>Ingredients:</div><div><br />
</div><div>6 tbsp unsalted butter<br />
1 8 oz package cream cheese<br />
3 cups confectioners sugar<br />
2 tsp vanilla extract<br />
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In a bowl of your stand mixer or hand held mixer, beat the butter & cream cheese together until light and fluffy. Add the confectioners sugar 1 cup at a time, and add the vanilla extract alternatively. This makes a stiff frosting and is beautiful for decorating with fun piping tips. If you like a loser frosting, add 2-4 tbsp milk to thin it out.<br />
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Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4d4m_QYTnJSf8rbud8ceoc-Oy_bhLlxgwK7xzWPp8DK0rjeAnNKgmRwLRMJ0Lvy8yhwVJzDzaBCs8L_cewoEzDC8uFPtG-rashnHqR0QUSJGmpXALVKskS67LxUA8A7pa9QiXRthF_FFV/s1600/redvelvet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4d4m_QYTnJSf8rbud8ceoc-Oy_bhLlxgwK7xzWPp8DK0rjeAnNKgmRwLRMJ0Lvy8yhwVJzDzaBCs8L_cewoEzDC8uFPtG-rashnHqR0QUSJGmpXALVKskS67LxUA8A7pa9QiXRthF_FFV/s320/redvelvet2.jpg" width="239" /></a></div><br />
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</div></div></div>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0tag:blogger.com,1999:blog-7735001579854777971.post-6630859023192285032012-02-09T07:03:00.000-08:002012-02-09T07:26:02.299-08:00Because Love is Dangerous.... and so is baking.It's about that time. Yup.<br />
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Time for hearts, chocolates, love songs, candies & flowers.....<br />
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Barf.<br />
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Screw that. It's time for some cookies....<br />
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Chocolate Espresso Sandwich cookies, to be precise. Because love is dangerous, and so is sugar. So let's dive right in!<br />
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We chose to decorate our cookie sammy's with "?"s and cross-bones, being the rebels that we are. Threw in a few chocolate espresso hearts for good measure & festivity. The frostings can easily be piped into different shapes and logos on the top of the cookie, so get creative! Impress your honey, your friends, or even just yourself. Because let's be honest, that's all that really matters, right?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQ_60A4qSwvHeMFNUuToz42AuCOmBAXogoet8VqqVcqAJiS6LYAui9lqtqAp4PX0M5APx3Bs8AB1HFshAGOpKI_qyEirWevIBiBUzGSPP4KLMOI21iVwtSFBSTyYVU3M44dCi5WQYDIY/s1600/cookies_final2%3F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQ_60A4qSwvHeMFNUuToz42AuCOmBAXogoet8VqqVcqAJiS6LYAui9lqtqAp4PX0M5APx3Bs8AB1HFshAGOpKI_qyEirWevIBiBUzGSPP4KLMOI21iVwtSFBSTyYVU3M44dCi5WQYDIY/s320/cookies_final2%3F.jpg" width="239" /></a></div><br />
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Ingredients<br />
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<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Cookies: </span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1 1/4 cup all purpose flour</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">3/4 cup sugar</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1 tsp vanilla</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">4 tsps instant coffee powder</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1 egg</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">4 tbsp butter (1/2 stick unsalted)</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Frostings:</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">(chocolate)</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1 stick butter</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1/3 cup cocoa powder</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1/2 tsp milk</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1 1/3 cup powdered sugar, more or less for desired texture</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">(coffee)</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">4 tbsp butter</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">4 tbsp mascarpone</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">1/2 cup powdered sugar</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">2 tsp instant coffee</span></div><div><br />
</div><br />
<br />
<div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Begin by preheating your oven to 350F. Next, get the food processor out (if you don't have one, your hands and a bowl will work just fine!). Pulse the butter, flour, sugar, vanilla, and coffee in a food processor until forms bread crumb-like texture. Add egg and pulse until dough forms, another 2-3 minutes. Or mush them all together with your hands until you have cookie dough. </span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Roll the dough out on a powdered-sugar dusted surface to 1/2 inch thickness. Get out your heart shaped cookie-cutter and slice them up. Arrange on a cookie tray and bake 8-10 minutes (less time if cookies are thinner than 5 millimeters). Let cool thoroughly on a wrack until cooled. Meanwhile, make the frostings.</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Chocolate frosting: whip together the butter, sugar, cocoa powder, & milk together until light and fluffy. Pipe into piping bag and snip just the small end of the tip (or even a ziplock bag will work just fine).</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Coffee frosting: whip together the butter, mascarpone, instant coffee, and sugar together until light and fluffy. Pipe into a separate piping bag and snip end off similarly to the chocolate. </span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Assembly:</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Once the cookies have cooled, flip them over (baked flat side up). Pipe a dime size amount of each frosting in the center of the cookie. Take a second cookie, and place onto the frosting (baked flat side on the frosting). Press down to even out frosting. Continue with remainder cookies, and pipe decorations on the top of the sandwich with the chocolate frosting for added effect. </span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Happy Valentine's Day, our fellow foodies!</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuqieFr4nmNg7WgbSu1ww0SMJ3rsacs-kvrjEGVs6DkumST-dCGw3fJ0AIBHdi3rJcvXATsCQeVOE2L_HAnQgcJAbl9DHcIlCPPdAR3vwEw7hWRQIYVBh1xS2RjcSLMoDOy3ZgDfnf2cG/s1600/cookies_final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuqieFr4nmNg7WgbSu1ww0SMJ3rsacs-kvrjEGVs6DkumST-dCGw3fJ0AIBHdi3rJcvXATsCQeVOE2L_HAnQgcJAbl9DHcIlCPPdAR3vwEw7hWRQIYVBh1xS2RjcSLMoDOy3ZgDfnf2cG/s320/cookies_final.jpg" width="239" /></a></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span></div>Gourmet Pantryhttp://www.blogger.com/profile/12080168649651396429noreply@blogger.com0