tag:blogger.com,1999:blog-4519306999724453732024-03-16T02:08:38.415-05:00The Little Kitchen That CouldAshlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.comBlogger300125tag:blogger.com,1999:blog-451930699972445373.post-89266065270884114812013-10-08T07:30:00.000-05:002013-10-12T10:38:46.735-05:00Chicken Tortilla Soup<a href="http://www.flickr.com/photos/38270953@N02/9905297024/" title="chicken tortilla soup by thelittlekitchenthatcould, on Flickr"><img alt="chicken tortilla soup" height="425" src="http://farm4.staticflickr.com/3698/9905297024_a9f1284d04_z.jpg" width="640" /></a><br />
Are you curious to know who is at Walgreens at 4:00 a.m.?<br />
<br />
Oh, never crossed your mind?<br />
<br />
Well, now that I've peaked your interest I'll tell you. There's a woman unusually fresh looking buying an extra large dr. pepper, 5 hour energy and a pack of cigarettes. Eek.<br />
<br />
There's a man in casual business attire wafting in a huge cloud of cologne, checking out the Redbox. He seemed very determined. Who doesn't need to know the latest dvd releases at 4 am on a Thursday morning. errr. <br />
<br />
What does this have to with tortilla soup?<br />
<a href="http://www.flickr.com/photos/38270953@N02/9882653833/" title="ck tort soup6 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup6" height="425" src="http://farm4.staticflickr.com/3829/9882653833_0fbdc96783_z.jpg" style="cursor: move;" width="640" /></a><br />
Absolutely nothing... besides the fact that I came upon this scene when I woke up at 4:00 am to a very fussy baby. In my blurred state using the new flashlight feature on the iphone (love that), I fumbled around in the nursery trying to find a diaper. None in the drawer... none in the overflow drawer... none in the storage under the crib. <br />
<br />
What?! It's 4 a.m. and we ran out of diapers for the first time?<br />
<br />
Thank the Lord for 24 hour Walgreens... especially those that you can see from your driveway.<br />
<br />
Again, what does this have to do with tortilla soup you ask? Still nothing... except for the fact that it is now 5 am and I'm wide awake and suddenly I have the time to tell you about this tortilla soup I made last weekend.<br />
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It's hearty, but light. Packed with flavor and a tiny bit spicy. It's meant for football watching Saturdays or stormy Sunday night suppers. It is comfort in a bowl and loves being packed with crunchy-salty homemade corn tortilla strips, mounds of monterey jack cheese and smooth slices of avocado.<br />
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There a few steps to this one, which might also make it the perfect soup to whip up at 5 am when you are wide awake and you have already cleaned out your email inbox. Don't be fooled though... I'm not making soup at 5 am... I'm just telling you about it.<br />
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While you will need a little time to make this soup, you can feed an army when you are finished or stock your freezer for another occasion. It's delicious and totally worth it. <br />
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Let's talk about the process...<br />
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This recipe calls for grated onion. Get out your cheese grater and get ready for an emotional, heart wrenching experience. Okay, maybe not heart wrenching but as you grate this onion and open up every little porous pocket it has, you might find yourself in a pool of tears. Everyone needs a good cry sometimes... just go with it.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9882512345/" title="ck tort soup8 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup8" height="425" src="http://farm8.staticflickr.com/7350/9882512345_6855e91654_z.jpg" width="640" /></a><br />
I prefer to close my eyes, which only lessens the tears... it does not completely stop them. But please, I beg you, open your eyes before you get to the end of the onion! No one needs bloody fingertips in their tortilla soup... and this could also cause real tears, which are sure to flow hard after you have opened up your tear ducts thanks to the onion.<br />
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If you leave a little onion at the end, just discard it or dice it up with a knife. <br />
<a href="http://www.flickr.com/photos/38270953@N02/9882536994/" title="ck tort soup7 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup7" height="425" src="http://farm6.staticflickr.com/5325/9882536994_8e0b84abc6_z.jpg" width="640" /></a><br />
Once you start sauteeing your corn tortillas in garlic and cilantro, you will immediately be thrilled that you started out on this adventure. <br />
<a href="http://www.flickr.com/photos/38270953@N02/9882569634/" title="ck tort soup5 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup5" height="425" src="http://farm4.staticflickr.com/3695/9882569634_b476323222_z.jpg" width="640" /></a><br />
Your house will immediately start to smell like a 90-year-old mexican grandmother lives there and does nothing, but cook up her tried and true family recipes all day long. Stir in all of your other ingredients and get things boiling. <br />
<a href="http://www.flickr.com/photos/38270953@N02/9882581555/" title="ck tort soup4 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup4" height="425" src="http://farm4.staticflickr.com/3743/9882581555_3ddeb7a1f1_z.jpg" width="640" /></a><br />
Now your soup is ready to simmer and you are ready to make your fajita chicken.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9882605606/" title="ck tort soup3 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup3" height="425" src="http://farm8.staticflickr.com/7344/9882605606_6dd72fdff0_z.jpg" width="640" /></a><br />
Ah, and to my new favorite part. I have simply repeated the process we <a href="http://thelittlekitchenthatcould.blogspot.com/2013/09/skillet-chicken.html">chatted about last week for skillet chicken</a>, but in case you missed it, I'll go into the details again. <br />
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First, let's talk about the boneless skinless breast itself. They come in so many sizes these days... Sometimes I feel like they might have killed the hulk hogan of chickens by the size of the breast, but I try not dwell on the slaughtering of my dinner.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/9875966055/" style="clear: right; margin-bottom: 1em; margin-left: 1em;" title="skillet chicken 2 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 2" height="425" src="http://farm3.staticflickr.com/2814/9875966055_68aa5492ed_z.jpg" style="cursor: move;" width="640" /></a></div>
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Go ahead and slice off anything that doesn't look like straight meat. The last thing I want when I'm biting into a piece of chicken is a tough piece or a little red spot. Take off any white veins or red spots.</div>
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<img alt="skillet chicken 3" height="425" src="http://farm3.staticflickr.com/2806/9876076573_3754d9d647_z.jpg" style="cursor: move;" width="640" /></div>
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If you get one of these honkers, we first want to slice it in half so that you have two thinner pieces of meat. <a href="http://www.flickr.com/photos/38270953@N02/9875725605/" style="clear: left; margin-bottom: 1em; margin-right: 1em;" title="skillet chicken1 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken1" height="425" src="http://farm8.staticflickr.com/7291/9875725605_9861a2f630_z.jpg" style="cursor: move;" width="640" /></a>If your is just a little on the fat side, but not this thick, you can pound it just a little bit instead of slicing it in half.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/9875776455/" title="skillet chicken 7 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 7" height="425" src="http://farm8.staticflickr.com/7434/9875776455_71be1a140e_z.jpg" style="cursor: move;" width="640" /></a></div>
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Next, slice it into strips. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/9875922143/" title="skillet chicken 6 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 6" height="425" src="http://farm4.staticflickr.com/3671/9875922143_534c38a829_z.jpg" style="cursor: move;" width="640" /></a></div>
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Now we are ready to marinate. I have one word for you... </div>
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<a href="http://www.flickr.com/photos/38270953@N02/9875837156/" title="skillet chicken 5 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 5" height="425" src="http://farm3.staticflickr.com/2819/9875837156_a3552b99c7_z.jpg" style="cursor: move;" width="640" /></a><br />
Liquid smoke!<br />
Seriously, do you know about this stuff?<br />
It has this hickory, smoky, roasting-all-day flavor that you just can't find anywhere else. Let's be honest, I easily skip an ingredient or two sometimes in a marinade if I don't have it and surely I'm not the only one out there. Do what you got to do, but <i>do not</i> miss this one. You are going to want to have it in your back pocket for pretty much any meat you make from now so get yourself a bottle. Okay, maybe not in your back pocket... get one drop of this stuff on your pants or anywhere and you might smell like a campfire for the next week and a half. <br />
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Oh, and don't skip the lime juice either. Limey, hickory chicken...mmmm.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/10060754436/" style="margin-left: 1em; margin-right: 1em;" title="liquid smoke by thelittlekitchenthatcould, on Flickr"><img alt="liquid smoke" height="425" src="http://farm8.staticflickr.com/7434/10060754436_08589e5393_z.jpg" width="640" /></a></div>
Next favorite part of this dish. All of that can be done ahead of time and when you are ready to cook, this will come together in less than five minutes while your soup is simmering.</div>
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Grab a skillet... Make that a good, cast iron skillet frying pan. I'm sure it can be done in a subsequent pan, but I believe there's a good sear and flavor that can only be found in the almighty frying pan. Add 1 tablespoon of canola oil to the pan and heat for one to two minutes on high heat... or medium high heat if you have one of those new fancy stoves that might melt your pan if you are not careful.</div>
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This is where the canola oil or corn oil is important because it has a high smoke point. Dainty olive oil will just not do it in this instance. I hear peanut oil or grapeseed oil will also do the trick, but I can only swear by canola or corn. Drain your chicken on a paper towel so that your chicken is not sitting in a pool or marinade and sprinkle with salt.</div>
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<span class="Apple-style-span" style="color: #0000ee;"><a href="http://www.flickr.com/photos/38270953@N02/9875937165/" style="margin-left: 1em; margin-right: 1em;" title="Skillet chicken 4 by thelittlekitchenthatcould, on Flickr"><img alt="Skillet chicken 4" height="425" src="http://farm4.staticflickr.com/3670/9875937165_ff11eb48c0_z.jpg" style="cursor: move;" width="640" /></a></span></div>
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It doesn't have to be completely dry, but this will help you get a good sear on the meat. Add chicken to the hot skillet in a single layer. Depending on how much you are cooking, you will probably have to work in batches, but resist the urge to cook all the meat in one batch... you want each piece to get a nice sear on it. Be careful not to burn yourself because the oil might be crackling. Allow to cook without moving for about a minute. When you pieces start to look a little brown, flip them over and let sear one to two minutes on the other side. I use tongs and try to get each piece flipped, working quickly because these thin pieces will cook quickly.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/9875866303/" style="margin-left: 1em; margin-right: 1em;" title="skillet chicken by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken" height="425" src="http://farm4.staticflickr.com/3778/9875866303_d9c36ff474_z.jpg" style="cursor: move;" width="640" /></a></div>
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Once seared on the second side, wrap in aluminum foil and allow to rest for five minutes. Continue cooking the rest of your meat and add to the foil as each batch finishes.</div>
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A few notes about my process:</div>
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<i>Slicing the chicken pre-marinade: </i>Some recipes out the have you marinade the whole breast and cook it before slicing. While it makes the process of searing each piece a little more fussy, I like that all sides of the slices were able to marinate giving you the most flavor possible.</div>
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Once your chicken is cooled, chop it up into nice bite size pieces.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9882725743/" title="ck tort soup2 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup2" height="425" src="http://farm6.staticflickr.com/5473/9882725743_d59079ced8_z.jpg" width="640" /></a><br />
After your soup has simmered, let's skim the fat off of the top. See that spotty, clearish, red layer on top of the soup?<br />
<a href="http://www.flickr.com/photos/38270953@N02/9882600363/" title="ck tort soup9 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup9" height="425" src="http://farm4.staticflickr.com/3677/9882600363_f00e49b9cb_z.jpg" width="640" /></a><br />
That is fat that is separating from the soup and you can skim that off the top. It looks like grease. It definitely won't kill you, but soup is more appetizing without that layer.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9882582553/" title="ck tort soup10 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup10" height="425" src="http://farm3.staticflickr.com/2844/9882582553_1968dcc777_z.jpg" width="640" /></a><br />
Toppings time!<br />
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I never knew that those crispy fried strips of corn tortilla could possibly be the easiest thing in the world to make. First, slice your corn tortillas in half and then cut every half inch in the other direction so that you are left with strips that are half the length of the tortilla (this is when pictures come in handy because I'm not even sure that explanation made sense to me... see below).<br />
<a href="http://www.flickr.com/photos/38270953@N02/9882458446/" title="ck tort soup11 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup11" height="425" src="http://farm3.staticflickr.com/2838/9882458446_d124280b5f_z.jpg" width="640" /></a><br />
Heat a thin layer of corn oil over medium high heat in your frying pan (just give it a good wipe down after you are done making your chicken). Test your heat by dropping one little strip of tortilla into the oil. You want it to lightly sizzle. If nothing happens, your oil is not hot enough... if it crackles loudly and turns your tortilla brown quickly, your oil is too hot.<br />
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Once you have a good sizzling temperature, toss in your tortilla strips. <br />
<a href="http://www.flickr.com/photos/38270953@N02/9882436956/" title="ck tort soup12 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup12" height="425" src="http://farm3.staticflickr.com/2827/9882436956_b5e641fe96_z.jpg" width="640" /></a><br />
Allow to fry two to three minutes and stir them gently. Once they are golden brown, about five to seven minutes total, remove to a paper towel and allow to drain. This takes a little bit of practice and I have definitely had batches that I fried till the point of pure burnt crispiness. Sometimes I fry just one tortilla first to get the hang of it. When the strips are nice and golden, remove to a paper towel to drain and sprinkle with salt while still hot.<br />
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Fried tortilla strips that have been cooled can be stored in an airtight container for up to five days. <br />
<a href="http://www.flickr.com/photos/38270953@N02/9882423204/" title="ck tort soup13 by thelittlekitchenthatcould, on Flickr"><img alt="ck tort soup13" height="425" src="http://farm3.staticflickr.com/2873/9882423204_760ce1c814_z.jpg" width="640" /></a><br />
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Now serve up that delicious soup with avocado chunks, monterey or cheddar cheese and a dollop of sour cream. Lime wedges and chopped cilantro make for nice extra toppings if you have some on hand. <br />
<a href="http://www.flickr.com/photos/38270953@N02/9905297024/" title="chicken tortilla soup by thelittlekitchenthatcould, on Flickr"><img alt="chicken tortilla soup" height="425" src="http://farm4.staticflickr.com/3698/9905297024_a9f1284d04_z.jpg" style="cursor: move;" width="640" /></a><br />
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<span class="Apple-style-span" style="font-family: Georgia;">From my little kitchen to yours... Enjoy. </span></div>
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<span style="font-family: Georgia;"><b>Chicken Tortilla Soup</b><i><o:p></o:p></i></span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Makes 12 servings<o:p></o:p></span></div>
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<span style="font-family: Georgia;"><i>A note about the ingredient list:</i><span style="font-style: italic;"> </span>Do not be overwhelmed by the long
list. A lot of the ingredients are
listed twice because they are used in the marinade and soup. Most ingredients are pantry items. You
are going to have to trust me on this one and make the soup just once to see
how easy it really is. <i><o:p></o:p></i></span></div>
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<span style="font-family: Georgia;"><i>A note about the grated onion:</i><span style="font-style: italic;"> </span>If you do not want to grate the onion,
you can also finely dice it with a knife.
But sometimes it feels great to get an arm workout while cooking. Grating an entire onion means you can
skip the gym for the day. <i><o:p></o:p></i></span></div>
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<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;"><b>Ingredients</b><o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">For the Soup<o:p></o:p></span></i></div>
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<span style="color: #262626; font-family: Georgia;">3 tablespoons corn oil<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">6 corn tortillas, coarsely chopped<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">6 cloves garlic, finely chopped<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">2 tablespoons chopped fresh
cilantro<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">1 medium white onion, grated (about
1 cup, give or take a ¼ of a cup) <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">2 cans (10 oz. can) Rotel tomatoes
and green chiles, mild <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">1 can (15 oz. can) black beans, drained<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">12 oz frozen corn<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">1/2 tablespoon ground cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">1 teaspoon chili powder <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">3 whole bay leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">4 tablespoons canned tomato paste<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">3 quarts (12 cups or 96 oz) chicken
stock<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">1 quart (4 cups) water<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">salt and pepper</span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;"><br /></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<i><span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">For the chicken<o:p></o:p></span></i></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">1 ½ lbs boneless skinless chicken
breast</span><span style="color: #262626; font-family: Georgia;"> </span><span style="color: #262626; font-family: Georgia;"><o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">4 tablespoons fresh lime juice <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">1 1/2 teaspoon salt <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">4 tablespoons olive oil <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">1/2 teaspoon chili powder <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">1/2 teaspoon cumin <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">1 teaspoon garlic powder <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">2 tablespoons chopped cilantro</span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;"><br /></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">For the toppings<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">6 corn tortillas, cut into strips
and fried<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">2 avocados, pitted and sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;">2 cups Monterey jack or Cheddar
cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">sour cream<i><o:p></o:p></i></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #262626; font-family: Georgia;">chopped cilantro and lime wedges (optional)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #262626; font-family: Georgia;"><br /></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 15.0pt;"><o:p><b>Step by Step</b></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">Marinate the chicken. </span><span class="Apple-style-span" style="color: #262626; font-family: Georgia; font-style: normal;">Chicken breasts come in different
sizes. If you have chicken breasts that are around a half pound each or more,
you will want to slice them in half horizontally, so that the center thickness
is around 1/2-inch to 3/4-inch thick. </span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #3c1803; font-family: Georgia;">Mix all the marinade ingredients together in a glass or
plastic container. Add the chicken, mix well, cover and let marinate at room
temperature for 1 hour. (You can marinate them in the refrigerator for up to 8
hours, but remove them an hour before cooking so that they can come closer to
room temp.)</span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;"><i>Start the soup. </i>Heat corn oil in a large saucepan over
medium heat. Saute tortillas with
garlic, onion and cilantro over medium heat until tortillas are soft, about 5
minutes.<i><o:p></o:p></i></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">Add cumin, chili powder, bay
leaves, 3 teaspoons of salt, Rotel, black beans, corn and chicken stock. Bring to a boil, then reduce heat to simmer. Simmer for 45
minutes, uncovered. Skim fat from
surface, if necessary.<i><o:p></o:p></i></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<span style="color: #262626; font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt;">While the soup is simmering, make
the chicken and corn tortilla strips.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">To make the chicken, remove it from
the marinade. Wipe off most of the marinade and sprinkle the chicken pieces
with salt.<i><o:p></o:p></i></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">Heat a large cast iron frying pan
on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high
smoke point oil) to the pan. As soon as the oil begins to smoke, lay the
chicken slices in the pan. Lay pieces in the pan in one layer, trying not to crowd
the pan so that the chicken can sear.
Let the chicken cook undisturbed for 2-3 minutes, until you have a good
sear. Once seared well on one side, turn the pieces over and cook for another 1-2 minutes until well seared on the second side.<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">Once seared on the second side,
remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
If you want to test for doneness, cut into one piece with the tip of a sharp
knife. It should be just done, if not, you can put it back in the hot pan for a
minute or two.<i><o:p></o:p></i></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">To make the corn tortilla strips,
wipe out the cast iron skillet with a paper towel. Heat a thin layer of corn
oil over medium high heat. Lightly fry tortilla strips in oil. Remove strips when they are golden
brown and allow to drain on a paper towel to remove excess oil. Lightly sprinkle with salt and allow to
cool.<i><o:p></o:p></i></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif; font-style: italic;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">Back to the soup… check the taste
and add additional seasoning if needed.
Add extra salt to taste or add chili powder for extra spice. Stir and allow to simmer for another 30
minutes. Turn off the heat, remove
the bay leaves and allow the soup to sit for 20 to 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<br /></div>
<div class="MsoNormal" style="color: #333333; font-family: Georgia, serif;">
<span style="color: #262626; font-family: Georgia;">Serve soup with chunks of avocado,
Monterey Jack or Cheddar cheese, sour cream, crispy corn tortilla strips and
chopped cilantro and lime wedges.</span><br />
<span style="color: #262626; font-family: Georgia;"><br /></span>
<span style="color: #262626; font-family: Georgia;">Refrigerate leftover soup in an airtight container for up to four days. <i><o:p></o:p></i></span></div>
<!--EndFragment-->Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com48tag:blogger.com,1999:blog-451930699972445373.post-62029966780784969782013-09-24T11:24:00.000-05:002013-09-24T11:24:08.449-05:00Skillet Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/9875866303/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="skillet chicken by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken" height="425" src="http://farm4.staticflickr.com/3778/9875866303_d9c36ff474_z.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
My life has been changed. I'm a little happier in the evenings. I feel like the possibilities are endless. Don't worry this is not another story about this <a href="http://www.flickr.com/photos/38270953@N02/9880944036/">6 month old</a> that has also changed my life (but boy, do I love talking about<a href="http://www.flickr.com/photos/38270953@N02/9880946596/"> her</a>). </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's a story about this skillet chicken and how I'm ready for you to take it in to your kitchen and be giddy at dinner time because you can easily make the best and most versatile chicken any home kitchen has ever seen. I was in a chicken rut big time. We have a charcoal grill so firing it up on a weeknight for two pieces of meat seemed exhausting. I've pan seared so many chicken breasts in olive oil that I could do it in my sleep. I love a good boneless skinless chicken breast, but was bored with any past preparations. Enter the skillet chicken! (Yes, I've officially arrived at the point).</div>
<a href="http://www.flickr.com/photos/38270953@N02/9875966055/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="skillet chicken 2 by thelittlekitchenthatcould, on Flickr"><br /></a>
<br />
Let's talk about the method and then I'll delve into all the ways I have worked it into dinner.<br />
<br />
<a name='more'></a>First, let's talk about the boneless skinless breast itself. They come in so many sizes these days... Sometimes I feel like they might have killed the hulk hogan of chickens by the size of the breast, but I try not dwell on the slaughtering of my dinner.<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/9875966055/" style="clear: right; margin-bottom: 1em; margin-left: 1em;" title="skillet chicken 2 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 2" height="425" src="http://farm3.staticflickr.com/2814/9875966055_68aa5492ed_z.jpg" width="640" /></a></div>
Go ahead and slice off anything that doesn't look like straight meat. The last thing I want when I'm biting into a piece of chicken is a tough piece or a little red spot. Take off any white veins or red spots.<br />
<img alt="skillet chicken 3" height="425" src="http://farm3.staticflickr.com/2806/9876076573_3754d9d647_z.jpg" style="cursor: move;" width="640" /><br />
If you get one of these honkers, we first want to slice it in half so that you have two thinner pieces of meat. <a href="http://www.flickr.com/photos/38270953@N02/9875725605/" style="clear: left; margin-bottom: 1em; margin-right: 1em;" title="skillet chicken1 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken1" height="425" src="http://farm8.staticflickr.com/7291/9875725605_9861a2f630_z.jpg" style="cursor: move;" width="640" /></a>If your is just a little on the fat side, but not this thick, you can pound it just a little bit instead of slicing it in half.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9875776455/" title="skillet chicken 7 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 7" height="425" src="http://farm8.staticflickr.com/7434/9875776455_71be1a140e_z.jpg" style="cursor: move;" width="640" /></a><br />
Next, slice it into strips. Depending on what you are using the chicken for, you might want chunks, but we are going for fajita meat tonight so strips
it is.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9875922143/" title="skillet chicken 6 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 6" height="425" src="http://farm4.staticflickr.com/3671/9875922143_534c38a829_z.jpg" style="cursor: move;" width="640" /></a><br />
Now we are ready to marinate. You can choose your marinade, but the important thing is that you marinate it in something... anything... for at least 2 hours. We'll chat about my favorites at the end of this post.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9875837156/" title="skillet chicken 5 by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken 5" height="425" src="http://farm3.staticflickr.com/2819/9875837156_a3552b99c7_z.jpg" style="cursor: move;" width="640" /></a><br />
Next favorite part of this dish. All of that can be done ahead of time and when you are ready to cook, this will come together in less than five minutes.<br />
<br />
Grab a skillet... Make that a good, cast iron skillet frying pan. I'm sure it can be done in a subsequent pan, but I believe there's a good sear and flavor that can only be found in the almighty frying pan.
Add 1 tablespoon of canola oil to the pan and heat for one to two minutes on high heat... or medium high heat if you have one of those new fancy stoves that might melt your pan if you are not careful.<br />
<br />
This is where the canola oil is important because it has a high smoke point. Dainty olive oil will just not do it in this instance. I hear corn oil, peanut oil or grapeseed oil will also do the trick, but I can only swear by canola.
Drain your chicken on a paper towel so that your chicken is not sitting in a pool or marinade and sprinkle with salt.<br />
<span class="Apple-style-span" style="color: #0000ee;"><a href="http://www.flickr.com/photos/38270953@N02/9875937165/" style="margin-left: 1em; margin-right: 1em;" title="Skillet chicken 4 by thelittlekitchenthatcould, on Flickr"><img alt="Skillet chicken 4" height="425" src="http://farm4.staticflickr.com/3670/9875937165_ff11eb48c0_z.jpg" style="cursor: move;" width="640" /></a></span><br />
It doesn't have to be completely dry, but this will help you get a good sear on the meat.
Add chicken to the hot skillet in a single layer. Depending on how much you are cooking, you will probably have to work in batches, but resist the urge to cook all the meat in one batch... you want each piece to get a nice sear on it. Be careful not to burn yourself because the oil might be crackling. Allow to cook without moving for about a minute. When you pieces start to look a little brown, flip them over and let sear one to two minutes on the other side. I use tongs and try to get each piece flipped, working quickly because these thin pieces will cook quickly.<br />
<a href="http://www.flickr.com/photos/38270953@N02/9875866303/" style="margin-left: 1em; margin-right: 1em;" title="skillet chicken by thelittlekitchenthatcould, on Flickr"><img alt="skillet chicken" height="425" src="http://farm4.staticflickr.com/3778/9875866303_d9c36ff474_z.jpg" style="cursor: move;" width="640" /></a><br />
Once seared on the second side, wrap in aluminum foil and allow to rest for five minutes. Continue cooking the rest of your meat and add to the foil as each batch finishes.<br />
<br />
A few notes about my process:<br />
<i>Slicing the chicken pre-marinade: </i>Some recipes out the have you marinade the whole breast and cook it before slicing. While it makes the process of searing each piece a little more fussy, I like that all sides of the slices were able to marinate giving you the most flavor possible.<br />
<br />
<i>Marinade: </i>Let's talk marinades really quick, I'll be back this week with the full story on making fajita chicken for tacos and nachos, but if you are totally inspired to make skillet chicken right this very moment, here is the recipe...<br />
1 lb. boneless, skinless chicken breast<br />
3 tablespoons fresh lime juice<br />
1 teaspoon salt<br />
3 tablespoons olive oil<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon cumin<br />
1/2 teaspoon garlic powder<br />
2 tablespoons chopped cilantro (I only add this if the end product has cilantro in it and I have it on hand)<br />
<br />
My other favorite and very quick marinade is italian dressing. Ken's Northern Lite Italian is my go to, but I'm not sure you can go wrong with any favorite you have. When using Italian dressing, I will toss this chicken into quinoa and sauteed vegetables. Details coming soon too.<br />
<br />
Well, it looks like I have left you here with a bunch of coming soon promises, but I wanted to talk method today. If you get this down, I'm hopeful you will be just as pumped as I am to have this trick in your back pocket.<br />
<br />
From my little kitchen to yours... Enjoy.<br />
<span class="Apple-style-span" style="color: #0000ee;"><br /></span>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com4tag:blogger.com,1999:blog-451930699972445373.post-70744841170698535712013-07-03T14:54:00.000-05:002013-07-03T14:54:24.393-05:00Blueberry Cupcakes with Lemon Glaze<a href="http://www.flickr.com/photos/38270953@N02/8799736169/" title="Blueberry Cupcakes with lemon glaze by thelittlekitchenthatcould, on Flickr"><img alt="Blueberry Cupcakes with lemon glaze" height="425" src="http://farm8.staticflickr.com/7290/8799736169_ca6bae0754_z.jpg" width="640" /></a><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">I'm learning to adapt to a new way of life. Most of my new skills now involve doing things with one hand. I've almost mastered typing on the computer with just my left hand, I've developed a system of getting dressed with one side of my body accessible at a time, and most importantly, I'm learning to eat one handed all while I have a wiggly 13 pounder in my other arm.</span><br />
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</span><a href="http://www.flickr.com/photos/38270953@N02/8799725753/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="blueberry by thelittlekitchenthatcould, on Flickr"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img alt="blueberry" height="480" src="http://farm6.staticflickr.com/5342/8799725753_90a698e421_z.jpg" width="640" /></span></a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">The key to my new eating style revolves around easy, unfussy foods. Having these muffins/cupcakes in the fridge might be one of the best things that has ever happened to me.</span><br />
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<a href="http://www.flickr.com/photos/38270953@N02/8810312546/" title="blueberry dough by thelittlekitchenthatcould, on Flickr"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img alt="blueberry dough" height="425" src="http://farm8.staticflickr.com/7299/8810312546_9f8d734c88_z.jpg" width="640" /></span></a><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Why are these muffin cupcakes you ask? They are light, fruity, and some days serve as breakfast; hence, muffin. They are hearty enough for a good afternoon snack; ergo, muffin or cupcake depending on what makes you feel better. And they are sweet and tangy enough for a perfect summertime dessert; therefore, cupcake. Oh yeah, they also hit the spot at 3:30 in the morning in case you find yourself needing a little something. You see, I think the lemon glaze is what allows this to jump all over the place. It's tangy and sweet and adds a punch of citrus that will excite your tastebuds. How's that for the perfect one handed treat?</span><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/38270953@N02/8845896818/" title="lemon glaze by thelittlekitchenthatcould, on Flickr"><img alt="lemon glaze" height="425" src="http://farm8.staticflickr.com/7457/8845896818_94acb187a3_z.jpg" width="640" /></a>
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">You should be buying blueberries right now. You should be buying as many as you can get your hands on. You should be eating them by the handful, freezing them for smoothies and tossing them into this little muffin/cupcake number. Why you ask? Because it's summer and blueberries taste like the sweet and juicy morsels they were designed to be. And, they are cheap! What could be better?</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Lets call these muffins in the morning and cupcakes at night. Lets call these the best thing that happened to summer since the push pop.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">From my little kitchen to yours... Happy Summer.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="border-collapse: separate; color: #333333; line-height: 25px;"></span></span>Blueberry Cupcakes with Lemon Glaze</b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recipe adapted from: <a href="http://www.aspicyperspective.com/2010/05/farmstand-fresh.html">aspicyperspective.com</a></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Makes 24 cupcakes</span><br />
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<i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recipe Notes</span></b></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>A note about greek yogurt</i>: It is important to use good quality greek yogurt in this recipe. I recommend Oikos or Fage brand and you can use 0% fat or 2% fat as well as plain or vanilla. These authentic greek yogurts are thick and will give your cake a great consistency.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>A note about baking time: </i> I know 20 to 30 minutes is a pretty wide range for doneness. Depending on exactly how much batter goes into each cupcake and the type of pan you are using, the time varies greatly. Dark pans bake faster than light pans. The tops will be slightly brown and when you press the tops of the cakes, they will spring back just a bit. Doneness can also be checked by inserting a toothpick into the cake. When it comes out clean, the cupcakes are done. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>A note about cupcake liners: </i>You can make these without using the liners, but the finished product is a lot cleaner and portable with the wrappers. The lemon glaze can be contained in the wrapper and you won't have to worry about a dirty cupcake pan to clean.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><b><br /></b></i><i><b>Ingredients</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup (2 sticks) unsalted butter, softened</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups sugar</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 large or extra large eggs</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 tablespoons</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> lemon juice, divided</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Zest of 1 lemon</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 ½ cups all-purpose flour, divided</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp. baking soda</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp. salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">8 oz. plain or vanilla, greek yogurt (see recipe note)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">15 oz. fresh blueberries (about 2 cups), washed and still slightly wet</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">cupcake liners</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Step by Step</span></i></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350 degrees F. Line a cupcake tin with liners. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Toss the blueberries with the remaining ¼ cup of flour. Gently mix them into the batter.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour the batter into each cup, about 2/3 full. Bake for 20 to 30 minutes, depending on your type of pan. Dark pans seem to bake a little bit faster than light pans. Cupcakes are done when a toothpick comes out clean and the tops are slightly brown.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Allow cakes to cool in the pan. Once cooled whisk together the remaining 4 Tb. of lemon juice and the powdered sugar. Drizzle about a teaspoon on top of each cupcake. Refrigerate for about an hour to help the lemon glaze set. Cupcakes can also be eaten straight out of the oven after they are glazed... whatever you prefer. (I happen to love them cold).</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Store in the refrigerator for up to 5 days. Serve cold or reheat individually in the microwave for 15 seconds.</span>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com5tag:blogger.com,1999:blog-451930699972445373.post-14115219790082133372013-07-01T17:02:00.000-05:002013-07-01T17:02:25.518-05:00Toasted Almond Quinoa<a href="http://www.flickr.com/photos/38270953@N02/9156835720/" title="quinoa copy by thelittlekitchenthatcould, on Flickr"><img alt="quinoa copy" height="480" src="http://farm4.staticflickr.com/3742/9156835720_14a19fcc22_z.jpg" width="640" /></a>
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<br />
Who came up with the phrase sleeps like a baby? I would love to meet that person. Better yet, I'd love to meet their baby. If I was using a phrase to describe how my baby sleeps, it might be more along the lines of <i>sleeps like a hyena </i>or maybe a circus. There is more grunting and whimpering than I would have ever imagined, and this does not line up with the angelic image I had in my mind of a silent peaceful sleeping baby.<br />
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I can't say I mind, though. For starters, I've come to rely on all those noises and when she gets too quiet, I feel the need to check her breathing.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/9154609831/" style="margin-left: 1em; margin-right: 1em;" title="quinoa ingredients by thelittlekitchenthatcould, on Flickr"><img alt="quinoa ingredients" height="387" src="http://farm6.staticflickr.com/5519/9154609831_a0f4d5b619_z.jpg" width="600" /></a></div>
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Needless to say, the sleepless nights are starting to get the best of me. I found myself being a little more delirious than usual, but this has not kept me from desperately wanting to be back in the kitchen. We are cooking, alright, but the style has changed quite a bit. Some nights, it's all Mr. Hungry. Some nights I get things going, but then I inevitably end up with a hungry baby and he finishes it off. Needless to say it has become more of a juggling act, but we seem to be adapting.<br />
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Easy and quick food is the only language I can speak right now in the kitchen... Bonus points if its healthy. This quinoa dish gets major bonus points. Healthy, quick, and easy.<br />
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We have been eating lots of vegetables for dinner and I hope to share more soon. I can't say either of us have missed the meat and it's crazy how much better you feel in the morning. It's really nothing fancy... Just a mix of raw and roasted veggies with a grain or two mixed in but I will share some typical meals soon. This quinoa was the main course of our latest veggie dinner and was quite filling.<br />
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<b>Toasted Almond Quinoa</b></div>
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Recipe adapted from: Everyday Food, May 2013</div>
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Serves 4</div>
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Active time: 15 minutes Total time: 30 minutes</div>
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<b><i>Ingredients</i></b></div>
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2 tablespoons unsalted butter</div>
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1 shallot, minced</div>
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salt and pepper</div>
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1 cup quinoa</div>
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1/ 2 cup raw, unsalted almonds</div>
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½ cup fresh parsley, chopped<br />
2 teaspoons freshly squeezed lemon juice</div>
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<b><i>Step by Step</i></b></div>
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In a medium saucepan, melt butter over medium-high heat. <span style="mso-spacerun: yes;"> </span>Add shallot and cook until
softened, about 4 minutes.<span style="mso-spacerun: yes;"> </span>Season generously with salt and pepper.<span style="mso-spacerun: yes;"> </span></div>
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Add quinoa and cook one minute.<span style="mso-spacerun: yes;"> </span>Add 1 1/3 cups water, bring to simmer, and cover.<span style="mso-spacerun: yes;"> </span>Cook until water is absorbed, about 15
minutes.<span style="mso-spacerun: yes;"> </span>Let stand 10 minutes and
then fluff with a fork.<span style="mso-spacerun: yes;"> </span></div>
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While quinoa is cooking, heat a dry nonstick skillet over medium high heat. Toast almonds for about ten minutes, until slightly browned and fragrant. Allow almonds to cool and chop roughly. Stir in almonds, parsley and lemon juice. Add salt and pepper to taste. </div>
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<!--EndFragment-->Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com2tag:blogger.com,1999:blog-451930699972445373.post-57371440838986324212013-06-21T16:00:00.000-05:002013-07-03T14:55:29.375-05:00Spaghetti Pie<a href="http://www.flickr.com/photos/38270953@N02/9103012094/" title="spaghetti pie by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie" height="425" src="http://farm6.staticflickr.com/5503/9103012094_202c9906f0_z.jpg" width="640" /></a>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 14px;"><br /></span></span>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;">If you happened to have visited this little kitchen in the early days, you were subjected to dark and yellowy pics and you were assaulted by too many exclamation points. I still have a ways to go on my photography and I'm still excited about food... however, I've picked up a trick or two to make this food look as good as it tastes, and I've found other ways to express my enthusiasm.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Those early days were packed with some of my favorite recipes and my go to week night meals, but if I was surfing the web, this sad-looking photograph of <a href="http://thelittlekitchenthatcould.blogspot.com/2009/08/spaghetti-pie.html">spaghetti pie</a> would not have caught my eye.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">So, here we are giving it a little upgrade. It's just too good and too easy to be left behind.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">While I have included a recipe below, the greatness of this dish can be found in the adaptability of whatever you have on hand. Lets talk about what you need...</span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><b>//pasta//</b></span></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/38270953@N02/9103022754/" title="spaghetti pie 8 by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie 8" height="425" src="http://farm4.staticflickr.com/3722/9103022754_c1c0eee282_z.jpg" width="640" /></a> </span><br />
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">//eggs//</span></b></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/38270953@N02/9103031536/" title="spaghetti pie 7 by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie 7" height="425" src="http://farm4.staticflickr.com/3777/9103031536_8ebe632f37_z.jpg" width="640" /></a> </span><br />
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<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">//cheese//</span></b></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/38270953@N02/9103039650/" title="spaghetti pie 6 by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie 6" height="425" src="http://l4.yimg.com/sm/5328/9103039650_baafdc705a_z.jpg" width="640" /></a> </span><br />
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">//sauce//</span></b></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
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<a href="http://www.flickr.com/photos/38270953@N02/9103957524/" style="margin-left: 1em; margin-right: 1em;" title="sauce by thelittlekitchenthatcould, on Flickr"><img alt="sauce" height="425" src="http://farm8.staticflickr.com/7417/9103957524_4bcd55f317_z.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Now lets talk about how easy it is to mix it up. Do you only have a 1/2 pound of pasta? Use a smaller dish and less egg. Want to make it a bit healthier? Use whole wheat pasta. Have the dregs of 4 different kinds of cheese in your fridge? Throw them in.</span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Heck, I've used leftover over fusili pasta and occasionally gotten really crazy and added leftover ground meat to the sauce. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Now lets talk about the major bonus that's hiding in this dish. Leftovers! Yep, this is one of those little numbers that tastes great a day or two later. And this new mom is desperately in search of recipes that can do double duty for lunch or dinner the next night. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Alright, that's all for now... and look, I only used one exclamation mark! (Okay, two exclamation marks). Yes, leftovers that taste great are that exciting. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">From my little kitchen to yours... Enjoy.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm not into doing dishes and I suspect it's not your thing either. A little shortcut... I crack the eggs directly into the dish to scramble them. </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/38270953@N02/9100818455/" title="spaghetti pie 5 by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie 5" height="425" src="http://farm3.staticflickr.com/2817/9100818455_da3f5bc81a_z.jpg" width="640" /></a> </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Once you get them nice and beaten, toss all of the spaghetti into the egg and make sure it gets spread evenly. </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/38270953@N02/9100830949/" title="spaghetti pie 4 by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie 4" height="425" src="http://farm3.staticflickr.com/2814/9100830949_8162b2337f_z.jpg" width="640" /></a> </span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ready for the oven...</span></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/38270953@N02/9103066752/" title="spaghetti pie 3 by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie 3" height="425" src="http://farm4.staticflickr.com/3762/9103066752_3e15f28873_z.jpg" width="640" /></a> </span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Oooh lala... nice and bubbly and screaming for sauce. </span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><a href="http://www.flickr.com/photos/38270953@N02/9103073930/" title="spaghetti pie 2 by thelittlekitchenthatcould, on Flickr"><img alt="spaghetti pie 2" height="425" src="http://farm6.staticflickr.com/5545/9103073930_cfb750497b_z.jpg" width="640" /></a>
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" style="color: #222222;"></span><span class="Apple-style-span" style="color: #222222;"></span><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"></span><span class="Apple-style-span" style="color: #222222;"></span><b style="mso-bidi-font-weight: normal;">Spaghetti Pie</b></span><br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recipe: adapted from my mother in law</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Servings: 6 (makes great leftovers)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Categories: main, quick and easy, feeding mr. hungry</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #262626; font-family: Times, 'Times New Roman', serif;">Recipe Notes<o:p></o:p></span></i></b></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i style="mso-bidi-font-style: normal;"><span style="color: #262626;">A note about pasta</span></i><span style="color: #262626;">: I
seriously make this about once a week and I occasionally use whole wheat
spaghetti to make it a little healthier.<span style="mso-spacerun: yes;">
</span>I have also used everything from capellini to fettucine and have had the
same tasty results.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i style="mso-bidi-font-style: normal;"><span style="color: #262626;">A note about cheese:</span></i><span style="color: #262626;"> You
might be wondering why I have the words “thickly shredded” next to the cheese.
You know when you are buying shredded cheese and some is pencil thin while
other varieties are nice and chunky… like what it would look like if you
shredded it yourself?<span style="mso-spacerun: yes;"> </span>I prefer the
thick shreds for this dish.<span style="mso-spacerun: yes;"> </span>But
just like most of the other ingredients, go with what you have and by no means
will it be terrible if you like that thinly shredded variety.<span style="mso-spacerun: yes;"> </span>A mix of Italian cheeses also works
really well for the topping.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i style="mso-bidi-font-style: normal;"><span style="color: #262626;">A note about sauce:</span></i><span style="color: #262626;"><span style="mso-spacerun: yes;"> </span>My absolute favorite canned tomato
sauce is Bertolli’s Olive Oil and Garlic.<span style="mso-spacerun: yes;">
</span>Not just any Bertolli’s, but specifically the olive oil and garlic seems
to be the freshest tasting sauce I’ve found.<span style="mso-spacerun: yes;"> </span>I could drink the stuff.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #262626; font-family: Times, 'Times New Roman', serif;">Ingredients<o:p></o:p></span></i></b></div>
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<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">1 lb spaghetti<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">3 eggs<o:p></o:p></span><br />
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">1/2 teaspoon salt</span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">1 cup parmesan cheese, grated<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">3 cups mozzarella or monterey jack
cheese, thickly shredded</span><br />
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;"> (or a blend of Italian cheeses)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">2 to 3 cups of your favorite store bought tomato
sauce (<a href="http://www.villabertolli.com/product/detail/114813/bertolli-red-pasta-sauces-olive-oil-and-garlic-sauce-bertolli">this</a> is my absolute favorite)<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i><span style="color: #262626;">Step by Step</span></i></b><span style="color: #262626;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">Preheat to 350 degrees.<span style="mso-spacerun: yes;"> </span>If not using leftover pasta, cook
spaghetti according to package.<span style="mso-spacerun: yes;">
</span>Drain and allow to cool completely. Coat a 9x13 baking dish with cooking
spray. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">Dump cooled spaghetti into
pan.<span style="mso-spacerun: yes;"> </span>Crack eggs in a corner of the
dish and beat with a fork.<span style="mso-spacerun: yes;"> </span>Mix egg, salt and parmesan cheese into the pasta until thoroughly combined.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Times, 'Times New Roman', serif;">Sprinkle 3 cups of cheese on top of
spaghetti mixture.<span style="mso-spacerun: yes;"> </span>Bake for 35 minutes, until cheese is bubbly and slightly browned.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: #262626;">When ready to serve, heat tomato
sauce on the stove over medium heat. </span><span class="Apple-style-span" style="color: #262626;">Pour sauce over slices of spaghetti
pie and serve.</span></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com6tag:blogger.com,1999:blog-451930699972445373.post-53927171805321473352013-05-22T18:18:00.001-05:002013-05-22T18:23:17.379-05:00Lemon Strawberry Pound Cake<a href="http://www.flickr.com/photos/38270953@N02/8718332037/" title="DSC_0466 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0466" height="425" src="http://farm8.staticflickr.com/7367/8718332037_679ec0d59a_z.jpg" width="640" /></a>
<br />
<div style="text-align: center;">
<div style="text-align: left;">
This cake will forever have a special place in my heart. If you read my <a href="http://thelittlekitchenthatcould.blogspot.com/2013/04/fresh-from-oven.html">last post</a>, you can see why. What was originally intended to be a tasty treat at Easter brunch, turned into a birthday cake for our sweet little Lilly who decided she wanted to be born on Easter. <br />
<br />
<a name='more'></a><br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/38270953@N02/8658840811/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="lemonsandstrawberries by thelittlekitchenthatcould, on Flickr"><img alt="lemonsandstrawberries" height="480" src="http://farm9.staticflickr.com/8106/8658840811_93a80599ee_z.jpg" width="640" /></a>After realizing we would not be making it to brunch<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">, friends and family snacked on this cake in the waiting room at the hospital. </span></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/38270953@N02/8719448624/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="batter by thelittlekitchenthatcould, on Flickr"><img alt="batter" height="425" src="http://farm8.staticflickr.com/7309/8719448624_c2530060f0_z.jpg" width="640" /></a><br />
<br />
I couldn't have picked a better cake for such a special day. There is no other way to put it... it's the perfect cake. Fresh and ripe strawberries are complemented by a hint of lemon, and together they give this cake a flavor and texture that tastes like a perfect spring day feels. <br />
<br />
This cake is a stand alone star. A slice of the cake, hot or cold is satisfying all by its lonesome. However, with my first two attempts, I did not have complete success popping the cake out of the pan. A big chunk got stuck in the pan. I quickly scraped the cake out of the pan and sort of packed it back into the cake. It left part of the top looking less than pretty, so I decided to cover it up with<a href="http://thelittlekitchenthatcould.blogspot.com/2011/08/fresh-whipped-cream.html"> fresh whipped cream</a>. Not a necessity but delicious and a good tool to have in your back pocket if you need to hide a few imperfections. See my recipe notes below to avoid the cake coming apart on you.<br />
<br />
From my little kitchen to yours... Enjoy.</div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/38270953@N02/8782997407/" title="cake with whip by thelittlekitchenthatcould, on Flickr"><img alt="cake with whip" height="425" src="http://farm9.staticflickr.com/8280/8782997407_9743f7b62f_z.jpg" width="640" /></a></div>
<div style="text-align: left;">
<b>Lemon Strawberry Pound Cake</b><br />
Adapted from <a href="http://aspicyperspective.com/">aspicyperspective.com</a><br />
<i><b><br /></b></i>
<i><b>Recipe Notes</b></i><br />
<i>A note about greek yogurt</i>: It is important to use good quality greek yogurt in this recipe. I recommend Oikos or Fage brand and you can use 0% fat or 2% fat as well as plain or vanilla. These authentic greek yogurts are thick and will give your cake a great consistency.<br />
<i><br /></i>
<i>A note about cooling time</i>: In my testing, I had only one thing go wrong the first two times around... half the cake got stuck in the pan. I found that the key is to let the cake cool completely in the pan before turning it out onto a plate. My cake cooled in about an hour, but leave it to cool as long as you possibly can.<br />
<i><b><br /></b></i>
<i><b>Ingredients</b></i></div>
</div>
1 cup (2 sticks) unsalted butter, softened<br />
2 cups sugar<br />
3 eggs<br />
3 Tb. lemon juice, divided<br />
Zest of 1 lemon<br />
2 ½ cups all-purpose flour, divided<br />
½ tsp. baking soda<br />
½ tsp. salt<br />
8 oz. plain or vanilla, greek yogurt (see recipe note)<br />
12 oz. fresh strawberries, diced<br />
1 cup powdered sugar<br />
<i>Optional</i><br />
Fresh whipped cream, for serving (click <a href="http://thelittlekitchenthatcould.blogspot.com/2011/08/fresh-whipped-cream.html">here </a>for recipe)<br />
<br />
<b><i>Step by Step</i></b><br />
Preheat oven to 375 degrees F. Coat a bundt pan with cooking spray or grease with butter and flour. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. <br />
<br />
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. <br />
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. <br />
Pour the batter into the Bundt pan. Place in the oven and <b>reduce the temperature to 325 degrees F</b>. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. <br />
Allow to cool completely in the bundt pan, at least an hour and then turn out onto a wire rack. See recipe note for notes on cooling time. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake. <br />
<br />
Store in the refrigerator for up to 5 days. Serve cold or reheat individual pieces in the microwave for 15 seconds. Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com21tag:blogger.com,1999:blog-451930699972445373.post-64377088096350200622013-04-17T14:00:00.000-05:002013-06-07T06:16:33.004-05:00fresh from the oven.<a href="http://www.flickr.com/photos/38270953@N02/8657291486/" title="lilly2 by thelittlekitchenthatcould, on Flickr"><img alt="lilly2" height="425" src="http://farm9.staticflickr.com/8117/8657291486_5d40d62f48_z.jpg" width="640" /></a><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 14px;">I am overjoyed to introduce Lillian Ashlea Taylor, born on Easter Sunday, March 31 at 4:16 p.m. weighing 8 lbs. and 6 ounces.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 14px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 14px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 14px;">This little cupcake is more fun than I could have ever imagined.</span></span><br />
<br />
<a name='more'></a><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 14px;"></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Times, 'Times New Roman', serif; font-size: 14px;">Well friends, I had big plans... I had plans of one last post here with an update on our almost here baby girl and I was going to leave you with a recipe for a wonderful strawberry cake. Since mid March, we have known that this sweet little girl was breech and showed no signs of budging one bit. Despite my attempt at exercises and a try at acupuncture, she wasn't going to move so we had a scheduled c section on April 1. I know what you are thinking... you had to schedule this and you were going with April Fool's Day? For a lot of reasons, we went with it, but little Lilly had her own plans. I woke up on Easter and was busy making a strawberry cake for our Easter family brunch and thought something didn't feel quite right. I was experiencing quite a bit of pain every fifteen minutes, but because this was a week before my due date and I knew we were having her the next morning, I was just sure this wasn't labor. I went on making my cake... stopping every once in awhile to cringe in pain. I told Mr. Hungry what was going on, but continued to ignore it. He finally insisted that I call the doctor. On the way to church, I called just to check in and after answering quite a few questions, the nurse insisted that I come to the hospital immediately. I asked if I could come in a few hours because we had Easter plans and the nurse told me that was not a good idea. I guess I was being a bit stubborn and did not want to waste our last day on a false alarm at the hospital so I insisted we go on to church. Half way through the service as I was experiencing more and more pain, I realized that I might be losing my mind and finally agreed we should probably go just to get things checked out. We ran by the house so I could pick up my cake so we could go directly from the hospital to our family brunch. I was just absolutely positive this was not happening. As we arrived, I continued to assure the nurses that I would be back tomorrow and to let me know how long this would take to get us back to our Easter plans. Long story short, we were at the hospital for about an hour when the contractions came about five minutes apart and I finally realized we were not going anywhere. The nurse said, "still want to go home?" And finally understanding just a glimpse of labor, I said absolutely not. I guess in hind sight, I realize this is just the beginning of my so called plans going out the window because babies don't wait just because I wanted to have one last family lunch. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;"><br /></span></span>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 14px;">Mr. Hungry brought the strawberry cake in just before the labor pains got unbearable and it turns out, this was no Easter cake, but instead a birthday cake for my sweet little girl. Friends and family ate the cake while in the waiting room. I guess it's pretty fitting that I brought a cake to the delivery of my own baby girl. We might just have to turn this into her yearly birthday cake from now on. </span></span><br />
<a href="http://www.flickr.com/photos/38270953@N02/8657340942/" style="clear: left; margin-bottom: 1em; margin-right: 1em;" title="cake by thelittlekitchenthatcould, on Flickr"><img alt="cake" height="425" src="http://farm9.staticflickr.com/8101/8657340942_5d82a24809_z.jpg" style="cursor: move;" width="640" /></a><br />
<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;"><br /></span></span>
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Times, 'Times New Roman', serif; font-size: 14px;">Within an hour, we met the on call doctor who would be delivering our sweet baby and I was in a hospital gown being taken to the OR. It still seems like a hazy dream, but within that same hour, she was here. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;"><br /></span></span>
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;">Little Lilly decided she was no April fool's baby, no matter what we thought. It has been about two weeks and I still can't believe I get to keep her. She's just perfect. </span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;"><br /></span></span><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;">We had everything ready. I had been nesting day and night and felt prepared in anyway I could be. The last thing to do was was post about this cake on Sunday evening and get one last good night of sleep. Lilly had other plans and I'm thrilled that she did. I'll be back with details on this deliciously fresh strawberry cake, but first I couldn't help but introduce you to our little cupcake. </span></span></span><br />
<a href="http://www.flickr.com/photos/38270953@N02/8656254811/" title="lilly3 by thelittlekitchenthatcould, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="lilly3" height="425" src="http://farm9.staticflickr.com/8100/8656254811_9ca42198fe_z.jpg" width="640" /></span></a>
Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com4tag:blogger.com,1999:blog-451930699972445373.post-562039895155216852013-02-09T17:33:00.001-06:002013-02-09T17:34:05.637-06:00Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8458952935/" style="margin-left: 1em; margin-right: 1em;" title="red velvet cupcakes by thelittlekitchenthatcould, on Flickr"><img alt="red velvet cupcakes" height="425" src="http://farm9.staticflickr.com/8239/8458952935_db5c29b161_z.jpg" width="640" /></a></div>
Hi there...<br />
<br />
Where to start? What to say about the last month and a half? I could start by saying I am taking my resolution from my pancake chat really seriously. I have slowed down big time in some ways or at least I'm trying to savor time. My version of "savoring" mostly involves naps and trying to do spontaneous things that might get a little harder come April. <br />
<br />
<a name='more'></a><br /><br />
<a href="http://www.flickr.com/photos/38270953@N02/8460059118/" title="batter by thelittlekitchenthatcould, on Flickr"><img alt="batter" height="425" src="http://farm9.staticflickr.com/8381/8460059118_ef14ba37d9_z.jpg" width="640" /></a>
<br />
But let's get real... mostly sleeping. I have been trying really hard to share these cupcakes with you for the last month and a half, but somehow a nap has won out each and every time I had the chance. I discovered the goodness of these on New Year's morning at about 7:00 am when I woke up wide eyed and ready to go. I was up till 2 with the best of the them, but it's amazing how much more of a morning person I have become when I have been cut off from cocktails. I knew it would be awhile till I could stir anyone to have breakfast with me after a late ringing in of the new year so I thought what better time to test out a red velvet cupcake recipe I had been dying to try? Because that's what most of you wake up feeling compelled to do, right? Ha.<br />
<br />
All this to say, I fell in love, but when it came time to retest and take a few pics, I have chosen naps each and every time. Until now...<br />
<br />
And what do you know... just in time for the big V day. That's all I will say about that. You either embrace the day and want to work these cupcakes into your celebration or you would rather not hear about such a day and in that case, you should always know that Thursdays are special enough on their own to make cupcakes.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8460057482/" title="red velvet cupcakes 2 by thelittlekitchenthatcould, on Flickr"><img alt="red velvet cupcakes 2" height="425" src="http://farm9.staticflickr.com/8529/8460057482_7d33b31e97_z.jpg" width="640" /></a><br />
I happen to love red velvet cake, which makes me a tad picky on the subject. I like a good dense and cocoa a'plenty cake with a smooth and sweet cream cheese icing. This recipe had it all. Hope you are having a lovely February.<br />
<br />
From my little kitchen to yours... Enjoy.<br />
<br />
<b>Red Velvet Cupcakes</b><br />
Adapted from <a href="http://www.nytimes.com/2007/02/14/dining/141vrex.html">“The Confetti Cakes Cookbook” by Elisa Strauss via the New York Times 2/14/07</a> via <a href="http://smittenkitchen.com/blog/2007/09/red-velvet-cake/">Smitten Kitchen</a><br />
Makes: about 35 cupcakes<br />
<b><i>Notes</i></b><br />
<div>
A note about buttermilk: Using real buttermilk is my preferred way to make this recipe. However, if you really don't want to buy a jug, you can make your own using regular milk and vinegar. Measure out 1 1/4 cup of regular milk. Remove 1 1/2 tablespoons of the milk and discard. Add 1 1/2 tablespoons of distilled white vinegar and stir. Let sit for 10 minutes and use in place of buttermilk.<br />
<i style="font-weight: bold;">Ingredients</i><br />
3 1/2 cups cake flour<br />
1/2 cup unsweetened cocoa (not Dutch process)<br />
1 1/2 teaspoons salt<br />
2 cups canola oil<br />
2 1/4 cups granulated sugar<br />
3 large eggs<br />
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water<br />
1 1/2 teaspoons vanilla<br />
1 1/4 cup buttermilk (or milk and vinegar mixture... see recipe note)<br />
2 teaspoons baking soda<br />
2 1/2 teaspoons white vinegar</div>
<div>
<i>Cream Cheese Frosting</i><br />
2- 8 ounces packages of cream cheese, room temperature<br />
1 cup (2 sticks) butter room temperature<br />
6 cups confectioner’s sugar, sifted<br />
2 teaspoon pure vanilla extract<br />
<br />
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.<br />
<br />
Whisk cake flour, cocoa and salt in a bowl. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.<br />
<br />
Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds. Fill each cupcake liner 3/4 the way full. Bake for 15 minutes. Baking times can vary greatly on your oven and how full you fill each cupcake. Start checking at 12 minutes and leave in the oven until a toothpick inserted in the cupcake comes out clean. Allow to cool completely.<br />
<br />
<b><i></i></b>While the cupcakes bake, make the icing. Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using. Frost cupcakes with your preferred method. You can put the icing in a piping bag fitted with a tip or simply pile on a couple of tablespoons of icing and smooth. </div>
Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com2tag:blogger.com,1999:blog-451930699972445373.post-21231315099677062802013-01-01T08:00:00.000-06:002013-01-01T08:00:08.590-06:00Oatmeal Chocolate Chip Pancakes<a href="http://www.flickr.com/photos/38270953@N02/8319925856/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="oatmeal chocolate chip pancakes2 by thelittlekitchenthatcould, on Flickr"><img alt="oatmeal chocolate chip pancakes2" height="840" src="http://farm9.staticflickr.com/8498/8319925856_14042d7aa4_z.jpg" width="625" /></a>
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<br />
<div class="MsoNormal">
Well, hello there 2013.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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We’ve only been here a day and already I feel like it’s
going to be a good one.<span style="mso-spacerun: yes;"> </span>I love a
new year.<span style="mso-spacerun: yes;"> </span>I love thinking about
what might happen or what could be in store. I’m still trying
to wrap my mind around the fact that in this year, we will become a family of
three.<span style="mso-spacerun: yes;"> </span>There’s always unknowns on
January 1 of what is to come, but the anticipation of meeting<span style="mso-spacerun: yes;"> </span>this little <a href="http://thelittlekitchenthatcould.blogspot.com/2012/10/buns-in-oven.html">bambino</a> is more than I
could have imagined. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the meantime, I’m trying to stop time.<span style="mso-spacerun: yes;"> </span>As much as the future excites me,<span style="mso-spacerun: yes;"> </span>I know these quiet moments when it is just the two of us will be fond memories and we can never go back.<span style="mso-spacerun: yes;"> </span>So my immediate new year’s
resolution is to slow down a bit and take it all in.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I want to take more naps.<span style="mso-spacerun: yes;"> </span>See a few movies.<span style="mso-spacerun: yes;">
</span>Take long baths.<span style="mso-spacerun: yes;"> </span>Go
out to dinner while there is no thought of having to get a baby sitter.<span style="mso-spacerun: yes;"> Take a few spontaneous trips. </span>Sleep late on the weekends and
make more pancakes.</div>
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<o:p></o:p></div>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8319941354/" style="margin-left: 1em; margin-right: 1em;" title="oatmeal chocolate chip pancakes3 by thelittlekitchenthatcould, on Flickr"><img alt="oatmeal chocolate chip pancakes3" height="425" src="http://farm9.staticflickr.com/8354/8319941354_4a0b6698c1_z.jpg" width="640" /></a></div>
<div class="MsoNormal">
These oatmeal chocolate chip pancakes are just what Saturday
mornings called for.<span style="mso-spacerun: yes;"> </span>I stumbled
upon this recipe on a rainy Saturday morning when pancakes sounded like a good
idea.<span style="mso-spacerun: yes;"> </span>I knew I wanted to make some
flapjacks, but I definitely knew I did not want to go to the grocery store to
fulfill this craving.<span style="mso-spacerun: yes;"> </span>Joy the
Baker is the queen of pancakes and I went searching for a recipe
that could be made with what was available in my close-to-bare pantry.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Crossing my fingers that a few substitutions would work, I
ended up with these unbelievably hearty and perfect oatmeal chocolate chip
pancakes.<span style="mso-spacerun: yes;"> </span>My one beef with
pancakes is that I often do not feel full from eating a big plate of a close
cousin to cake.<span style="mso-spacerun: yes;"> </span>The oatmeal in
this recipe was a hearty and filling addition that kept me full and is a nice healthy kick at the same time. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I hope you will join me in slowing this year down and enjoy
yourself a nice stack of pancakes.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
<br /></div>
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From my little kitchen to yours… Enjoy. </div>
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<br /></div>
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<br /></div>
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A few picture notes related to my personal preferences...</div>
<div class="MsoNormal">
Equal distribution of chocolate chips is a very important feature when it comes to my chocolate chip pancakes. I like to start the baking process and then evenly place a few chips before flipping. If you do not find yourself to be quite so nuts, you could stir a whole bunch into the batter. However, you might find how truly satisfying it is to have complete control over chip placement from pancake to pancake. Ah, sometimes it's the little things. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8319938852/" title="oatmeal chocolate chip pancakes 4 by thelittlekitchenthatcould, on Flickr"><img alt="oatmeal chocolate chip pancakes 4" height="425" src="http://farm9.staticflickr.com/8504/8319938852_75d50baabb_z.jpg" width="640" /></a><br />
The first picture where those pancakes are getting a healthy drenching of syrup is definitely not my stack. It's Mr. Hungry's stack. He would probably prefer if I served these pancakes in a bowl so they could be floating in syrup. Not me. My stack is what you see here below. I believe pancakes (especially ones already studded with chocolate chips) need nothing more than a good slab of butter and a cup of coffee. But I guess that's what so great about pancakes. No need to agree on the additional toppings...just don't get near mine with your syrupy sticky mits.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8319935626/" title="oatmeal chocolate chip pancakes by thelittlekitchenthatcould, on Flickr"><img alt="oatmeal chocolate chip pancakes" height="425" src="http://farm9.staticflickr.com/8077/8319935626_d1f1b85328_z.jpg" width="640" /></a><br />
<b>Oatmeal Chocolate Chip Pancakes</b><br />
Makes about 6 5-inch pancakes... perfect for two hungry people.<br />
<i><b><br /></b></i><i><b>Ingredients</b></i><br />
1 egg<br />
1 cup buttermilk<br />
2 tablespoons butter, melted and cooled<br />
1 tablespoon honey<br />
½ teaspoons vanilla extract<br />
3/4 cup flour<br />
heaping 1/4 cup old fashioned oats<br />
1 tablespoon brown sugar<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon<br />
pinch of ground nutmeg<br />
½ teaspoons vanilla extract<br />
1/2 cup semi sweet chocolate chips (or more if you are really chocolatey)<br />
oil or cooking spray (for cooking)<br />
<div>
<b><i>Step by Step</i></b><br />
In a large bowl beat egg. Add buttermilk, butter, honey and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.</div>
<div>
Heat griddle or nonstick pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.</div>
<div>
Pour 3 tablespoons of batter onto the griddle. Drop as many chocolate chips as you desire into the batter as it cooks. Cook on the first side until bubbles that form start to pop and the edges set. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.<br />
<br />
//Adapted from Joy the Baker's <a href="http://joythebaker.com/2009/04/oatmeal-cookie-pancakes/">Oatmeal Cookie Pancakes</a></div>
Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com4tag:blogger.com,1999:blog-451930699972445373.post-13987359618149732312012-12-20T08:00:00.000-06:002012-12-20T09:05:56.745-06:00Holiday Favorites<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm9.staticflickr.com/8084/8288508876_2580f82580_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="holiday baking" border="0" height="726" src="http://farm9.staticflickr.com/8084/8288508876_2580f82580_z.jpg" width="608" /></a></div>
<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;">From top left: <a href="http://thelittlekitchenthatcould.blogspot.com/2012/01/candy-centered-chocolate-cookies.html">Candy Centered Choco</a><span style="font-size: x-small;"><a href="http://thelittlekitchenthatcould.blogspot.com/2012/01/candy-centered-chocolate-cookies.html">late Cookies</a>// <a href="http://thelittlekitchenthatcould.blogspot.com/2011/12/chocolate-crackle-cookies.html">Chocolate Crack</a><span style="font-size: x-small;"><a href="http://thelittlekitchenthatcould.blogspot.com/2011/12/chocolate-crackle-cookies.html">le Cookies</a>// </span></span></span><br />
<span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><a href="http://thelittlekitchenthatcould.blogspot.com/2010/03/pecan-rolo-pretzel-bites.html">Pecan Rolo P</a><span style="font-size: x-small;"><a href="http://thelittlekitchenthatcould.blogspot.com/2010/03/pecan-rolo-pretzel-bites.html">retzel Bites</a>// <a href="http://thelittlekitchenthatcould.blogspot.com/2012/03/oreo-truffles.html">Oreo Truffles</a>// <a href="http://thelittlekitchenthatcould.blogspot.com/2011/12/soft-chewy-gingerbread-men.html"><span style="font-size: x-small;">Soft and Chewy Ginge<span style="font-size: x-small;">rbread Men</span></span></a></span></span></span></span></div>
<div style="text-align: left;">
<br />
Merry Christmas my friends. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Christmas is coming in five days and that feels a little bit shocking. Mostly shocking because not a bit of extra butter or sugar has whipped itself into any holiday baking this year in my kitchen. I've had my fair share of caramels and cookies and chocolate covered things. I just can't say I made any of them myself. It's been a wonderful but very busy month, which has not left time for the all important gingerbread man. <br />
<br />
I still have high hopes of doing some baking this year, but in the meantime I wanted to share some of my past favorites. Hope you are having a very merry Christmas season.<br />
<br />
From my little kitchen to yours... Merry Christmas.
</div>
Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com26tag:blogger.com,1999:blog-451930699972445373.post-13319413871315551902012-12-07T12:00:00.000-06:002012-12-30T16:55:01.359-06:00Orange Rolls<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8233569936/" title="Orange Rollss by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollss" height="425" src="http://farm9.staticflickr.com/8342/8233569936_28a276d944_z.jpg" width="640" /></a></div>
<div style="text-align: left;">
Finally, it's December.<br />
<br />
I don't think I have ever said that before, but last week just really threw me for a loop. A whole extra week in November after Thanksgiving? It just didn't feel like the holidays. I mean it's still 80 degrees here, but there's no telling how long that will last. At least we can flip the calendar and start counting down. So let's start baking treats that only seem legal during the holidays.<br />
<a name='more'></a>You are probably going to want to start a new Christmas tradition and make these sometime in the next 25 days. Oh man, are they good. Bake them for immediate consumption, make and refrigerate on Christmas Eve for a perfect Christmas breakfast, or freeze them in advance for any fun holiday brunch. These rolls are super stars considering you can bake, ice and freeze. Just pull them out and reheat and no one will be able to tell you did not stay up all night letting yeast rise.<br />
<br />
I come from a house divided. Mr. Hungry won't touch an orange roll if there is a cinnamon roll in the near vicinity. The good news is that you can make one batch of dough, split it in half and make a half batch of orange rolls and a half batch of <a href="http://thelittlekitchenthatcould.blogspot.com/2012/10/buns-in-oven.html">cinnamon buns</a>. Just remember to half the orange filling and cinnamon filling recipes.<br />
<br />
Hope your December is off to a good start.<br />
<br />
From my little kitchen to yours... Enjoy. <br />
<div style="color: #333333; font-family: Georgia, serif; line-height: 25px;">
<div style="font-size: 16px;">
<br /></div>
So the first bit will look quite familiar if you delved into the cinnamon bun recipes. But we will repeat the process just in case.<br />
<br />
Here we go...<br />
<br />
First, let's gather our dough ingredients. Let's talk about that
milky looking mixture at the bottom right. It's warm water and yeast.
If you want to get real technical and get out a thermometer, you want
warm water between 105 and 115 degrees F. If you want to get not so
techie, run your finger under the hot water. The water should feel hot,
but not too hot where it is burning your finger.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8095166665/" style="color: #5588aa; margin-left: 1em; margin-right: 1em; text-decoration: none;" title="ingredients by thelittlekitchenthatcould, on Flickr"><img alt="ingredients" height="425" src="http://farm9.staticflickr.com/8184/8095166665_859ba676f3_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="640" /></a></div>
<div style="text-align: center;">
<div style="text-align: left;">
Let's
also chat about scalded milk. Technically, it is milk that has been
heated to it's boiling point. Visually, it looks like the picture
below. If this is a totally foreign concept to you, <a href="http://videos.tasteofhome.com/video/How-to-Scald-Milk-2" style="color: #5588aa; text-decoration: none;">check out this quick little video.</a> See the notes section of the recipe below for more detail. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8095168726/" style="color: #5588aa; text-decoration: none;" title="scalded milk by thelittlekitchenthatcould, on Flickr"><img alt="scalded milk" height="425" src="http://farm9.staticflickr.com/8052/8095168726_b818b54e2b_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="640" /></a><br />
<div style="text-align: left;">
You
can do your mixing with a hand or stand mixer, but I went the old
fashioned way with a wooden spoon. First you throw together the milk,
sugar, butter, salt and egg. Then, add two cups of the flour and mix
well.</div>
<a href="http://www.flickr.com/photos/38270953@N02/8095165464/" style="color: #5588aa; text-decoration: none;" title="dough by thelittlekitchenthatcould, on Flickr"><img alt="dough" height="425" src="http://farm9.staticflickr.com/8185/8095165464_7a7e4612b0_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="640" /></a><br />
<div style="text-align: left;">
Add the yeast mixture and mix. Next up, we are going to slowly add up to two more cups of flour.</div>
<a href="http://www.flickr.com/photos/38270953@N02/8095170081/" style="color: #5588aa; text-decoration: none;" title="dough 2 by thelittlekitchenthatcould, on Flickr"><img alt="dough 2" height="425" src="http://farm9.staticflickr.com/8464/8095170081_b8f18be7ca_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="640" /></a><br />
<div style="text-align: left;">
Basically
you want to keep adding flour until the ball of dough is not overly
sticky. Out of the few times I have made these, I have used all four
cups in total and if I have any left at this point, I end up using it
during the kneading process if dough still seems sticky.</div>
<a href="http://www.flickr.com/photos/38270953@N02/8095168219/" style="color: #5588aa; text-decoration: none;" title="dough 3 by thelittlekitchenthatcould, on Flickr"><img alt="dough 3" height="425" src="http://farm9.staticflickr.com/8051/8095168219_0ee16f906f_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="640" /></a><br />
<div style="text-align: left;">
Time
for kneading/ a quick calorie burn. Put your back into it and you can
probably burn enough calories to eat an extra orange roll. Your dough
is sufficiently kneaded when you perform the spring test at the bottom
right. Simply press in gently and the dough should spring back at you
just a little. </div>
</div>
</div>
<div style="color: #333333; font-family: Georgia, serif; line-height: 25px; text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8092433684/" style="color: #5588aa; text-decoration: none;" title="kneading 1 by thelittlekitchenthatcould, on Flickr"><img alt="kneading 1" height="789" src="http://farm9.staticflickr.com/8043/8092433684_f5c904435c_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="600" /></a></div>
<div style="color: #333333; font-family: Georgia, serif; line-height: 25px; text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8092427079/" style="color: #5588aa; text-decoration: none;" title="Kneading 2 by thelittlekitchenthatcould, on Flickr"><img alt="Kneading 2" height="756" src="http://farm9.staticflickr.com/8335/8092427079_c2c500f5d6_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="600" /></a><br />
<div style="text-align: left;">
Lightly
grease a large bowl with oil. I have used olive oil or vegetable
oil... just a very thin layer. Add dough ball and cover tightly with
plastic wrap. Allow to dry in a warm dry place for 1 1/2 hours.</div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8095170888/" style="color: #5588aa; text-decoration: none;" title="dough rising by thelittlekitchenthatcould, on Flickr"><img alt="dough rising" height="218" src="http://farm9.staticflickr.com/8183/8095170888_6a5b032a60_z.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="640" /></a></div>
<div style="text-align: left;">
While the dough is rising, it is time to get to the best part... the orange icing. Just a few ingredients will get us there very quickly. </div>
</div>
</div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8232509311/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Orange Rollsd by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsd" height="425" src="http://farm9.staticflickr.com/8067/8232509311_da988beb10_z.jpg" width="640" /></a><br />
<br />
Separate the dough in half so you will have two even balls. Roll each ball out into a rectangle about 7 inches by 14 inches.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8232521181/" title="Orange Rollsa by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsa" height="425" src="http://farm9.staticflickr.com/8064/8232521181_3238dac4e6_z.jpg" width="640" /> </a><br />
Get that icing and let's soak that dough in some orange goodness. Use 1/4 of the icing in the middle of each roll.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8232508753/" title="Orange Rollsf by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsf" height="425" src="http://farm9.staticflickr.com/8348/8232508753_0c886b6f27_z.jpg" width="640" /></a><br />
Leave about a one inch edge along one of the long sides.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8232508591/" title="Orange Rollsg by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsg" height="425" src="http://farm9.staticflickr.com/8210/8232508591_cb05fc88b4_z.jpg" width="640" /></a><br />
Start to roll it up, starting with the long side with icing to the edge and ending with the side that has a border.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8233572196/" title="Orange Rollsh by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsh" height="425" src="http://farm9.staticflickr.com/8480/8233572196_12420896ba_z.jpg" width="640" /></a><br />
You end up with a nice and snug roll. <br />
<a href="http://www.flickr.com/photos/38270953@N02/8233572114/" title="Orange Rollsi by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsi" height="425" src="http://farm9.staticflickr.com/8345/8233572114_f7df5832e6_z.jpg" width="640" /></a><br />
Pinch the seam to close it up.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8232508201/" title="Orange Rollsj by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsj" height="425" src="http://farm9.staticflickr.com/8487/8232508201_fe7a8510df_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/38270953@N02/8233571770/" title="Orange Rollsk by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsk" height="425" src="http://farm9.staticflickr.com/8350/8233571770_fcd1d41082_z.jpg" width="640" /></a><br />
Slice your rolls into 10 equal pieces. I like to start in the middle and cut to keep them even.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8233571644/" title="Orange Rollsl by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsl" height="425" src="http://farm9.staticflickr.com/8489/8233571644_d3c8a7ced2_z.jpg" width="640" /></a><br />
Hurry! Let's get these in the pan before we lose too much orange goodness.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8233570896/" title="Orange Rollsm by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsm" height="425" src="http://farm9.staticflickr.com/8065/8233570896_1fe59ef4bf_z.jpg" width="640" /></a><br />
After lightly spraying a pan with cooking spray, stuff these little guys in as close to each other as possible. <a href="http://www.flickr.com/photos/38270953@N02/8233570758/" title="Orange Rollsn by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsn" height="425" src="http://farm9.staticflickr.com/8339/8233570758_13fe9eb29e_z.jpg" width="640" /></a><br />
Once, they are baked and golden brown, it's time to slather on more orange icing.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8232506935/" title="Orange Rollso by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollso" height="425" src="http://farm9.staticflickr.com/8205/8232506935_a6cb642e70_z.jpg" width="640" /></a><br />
Put another 1/4 of the icing on each pan.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8232506523/" title="Orange Rollsq by thelittlekitchenthatcould, on Flickr"><img alt="Orange Rollsq" height="425" src="http://farm9.staticflickr.com/8202/8232506523_7cea1a074d_z.jpg" width="640" /></a>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;"><b>Orange Rolls</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif;"><span class="Apple-style-span" style="line-height: 25px;">Makes 2 pans of 10 rolls each</span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;"><b><i>Ingredients</i></b></span></div>
</div>
<div>
<div>
<div style="text-align: center;">
<div style="text-align: left;">
<div style="color: black; font-family: Times; line-height: normal; text-align: left;">
<i>Dough</i></div>
<div style="color: #333333; font-family: Georgia, serif; line-height: 25px;">
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">1/4-ounce package yeast</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">1/2 cup warm water</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">1/2 cup scalded milk</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">1/4 cup sugar</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">1/3 cup unsalted butter, melted</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">1 teaspoon salt</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">1 egg</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">3 1/2 to 4 cups all-purpose flour</span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">olive oil, for coating the bowl</span></div>
</div>
<div style="text-align: left;">
<i>Orange FIlling</i></div>
<div style="text-align: left;">
3 cups sifted powdered sugar</div>
<div style="text-align: left;">
1 tablespoon grated orange zest</div>
<div style="text-align: left;">
6 tablespoons unsalted butter, at room temperature</div>
<div style="text-align: left;">
1/4 cup orange juice</div>
<div style="text-align: left;">
<br /></div>
<div style="color: #333333; font-family: Georgia, serif; line-height: 25px; text-align: left;">
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;"></span></span><br />
<div>
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;">Heat oven to 350 degrees F.</span></span></div>
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;">
</span></span>
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<div>
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;"><br /></span></span></div>
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;">
</span></span>
<br />
<div>
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;">In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour gradually until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Lightly grease a large bowl with olive oil (vegetable oil will work as well). Place dough in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. </span></span><br />
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;"><br /></span></span>
While dough is rising, prepare orange filling. Combine powdered sugar, orange zest, butter, and orange juice in a large bowl. Divide dough in half and roll each piece into a 14 by 7-inch rectangle. Spread one-fourth of orange filling onto each rectangle, leaving a 1-inch margin on one long side. Roll dough jelly-roll fashion, starting at long side with icing to the edge. Pinch seam to seal, but do not seal ends. Cut into 10 equal slices per roll, trimming off ends.<br />
<br /></div>
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;">
</span></span>
<br />
<div>
<b><span class="Apple-style-span" style="font-weight: normal;"><b>To bake in the next 24 hours:</b><br />Prepare orange through the step of preparing the pans. Cover loosely with saran wrap and refrigerate for up to 24 hours. Refrigerate extra icing for frosting in an airtight container as well. When ready to bake, remove from the refrigerator and allow to sit on the counter for 30 minutes before baking. Bake and ice as instructed above. </span></b><br />
<b><br /></b>
<b>To freeze:</b></div>
Rolls can be completely baked and iced and then frozen for up to one month.<br />
<br />
When slightly cooled, but still warm, pour the icing over the rolls. Allow to cool completely. Tightly wrap in Saran wrap and then foil. Freeze rolls for up to one month. When ready to eat, preheat the oven to 350 degrees. Reheat orange rolls for about 15 minutes, until heated through. They taste like they just came out of the oven!<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;">
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<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 25px;">
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Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com4tag:blogger.com,1999:blog-451930699972445373.post-17472828280740172162012-11-27T15:00:00.000-06:002012-12-03T11:39:25.780-06:00Giveaway! Lucky Girl Hair Tie Holiday Set- Closed<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8221899283/" title="lucky girl hair ties by thelittlekitchenthatcould, on Flickr"><img alt="lucky girl hair ties" height="620" src="http://farm9.staticflickr.com/8067/8221899283_a71de964b4.jpg" width="542" /></a>
</div>
No matter what skills you have or don't have in the kitchen, there is one thing that will ruin any meal... yep, that's right, hair in your food.<br />
<br />
Kind of a gross concept so let's not dwell on it.<br />
<br />
Let's just move on to the solution. Sure any plain old rubber band will work but I like to take any opportunity to jazz things up. Enter <a href="http://www.etsy.com/shop/LuckyGirlHairTies">Lucky Girl Hair Ties</a>. The ties are showing up all over the place, but you can't beat the selection and price of this <a href="http://www.etsy.com/shop/LuckyGirlHairTies">Etsy shop</a>.<br />
<br />
<span style="color: red;">UPDATE- WINNERS</span><br />
Congrats to Brittni and Shelley!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><br />
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I found out about these just in time to keep my unruly frock out of my wedding cake.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8224882786/" title="DSC_0054 2 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0054 2" height="830" src="http://farm9.staticflickr.com/8067/8224882786_856f95aab6_c.jpg" width="620" /></a>
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<br />
<b>I created a holiday set and I have two to give away to you today!</b><br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8222973498/" title="lucky girl hair ties 2 by thelittlekitchenthatcould, on Flickr"><img alt="lucky girl hair ties 2" height="674" src="http://farm9.staticflickr.com/8209/8222973498_42771565ea.jpg" width="620" /></a>
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<br />
Just leave a comment below that you would like to be entered. Two winners will be announced Friday. Entries must be received by midnight Thursday, November 29. In the meantime, check out the massive selection over at <a href="http://www.etsy.com/shop/LuckyGirlHairTies?ref=seller_info">Lucky Girl</a> and keep up with her newest sets on <a href="https://www.facebook.com/pages/Lucky-Girl-Hair-Ties/148409605236271?ref=ts&fref=ts">Facebook</a>.Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com41tag:blogger.com,1999:blog-451930699972445373.post-2933923717114719512012-11-26T08:00:00.000-06:002012-11-26T08:00:03.077-06:00Ham & Cheddar Potato Soup<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8203915259/" title="ham and cheddar potato soup by thelittlekitchenthatcould, on Flickr"><img alt="ham and cheddar potato soup" height="425" src="http://farm9.staticflickr.com/8058/8203915259_24177e75de_z.jpg" width="640" /></a>
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When you send your husband to the grocery store and there is a severe and expensive mistake made in the deli department, it is hard to know who is to blame.<br />
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<a name='more'></a><br /><br />
For example, when you ask for a ham steak and for starters, you know there are packaged ham steaks that would be small and perfect. But just in case, you write down a few specifications... 1/2 inch thick and you let the shopper know that you will need about 3/4 cup chopped ham in the end. <br />
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When the groceries arrive home, and you find yourself with a slab of ham that could be considered a Christmas dinner for six, who is to blame? Let's go multiple choice...<br />
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a. The deli department.<br />
Did they see that husband-sent-shopping from a mile away and think ah, today is the day I get this sucker to buy half my inventory?<br />
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b. Your husband.<br />
Did he think, this purchase will seal the deal in me never having to grocery shop again.<br />
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c. Your husband and the deli department. <br />
Do husbands and deli departments have a little "you scratch my back and I'll scratch yours" deal going on?<br />
<br />
d. You<br />
Probably not, but should you have been more specific and realized that sending a man into a grocery store might be like him sending you to buy parts to fix the sink?<br />
<br />
I have to say in this real life situation that recently happened to me, I'm not sure Mr. Hungry can be to blame. Last year, I sent him with a list that included pancetta. We had been on a big pizza kick and we needed just a sprinkle of diced pancetta. When he came home with an $18 1 lb. chunk of pancetta, I had quite a few emotions, but none of them strong enough to take him off of the occasional grocery duty. He knows he is not getting of that easy.<br />
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The good news is I needed the ham to try out this soup recipe and it instantly became a favorite. I've made it three times in two weeks. It's hearty, has so much flavor and makes the perfect chilly night meal. <br />
<br />
As we continue our culinary study in ham, we have also had ham in our eggs, ham and pineapple pizza and we still have just a bit that I might need to find a way to heavily disguise because I'm not sure we can take much more. At least I got a new favorite recipe out of this beautiful mistake.<br />
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From my little kitchen to yours... Enjoy.<br />
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<b>Ham & Cheddar Potato Soup</b><br />
Makes 6 to 8 servings<br />
<br />
<b><i>Note</i></b><br />
Note about chicken bouillon: Chicken bouillon comes in granules or cubes and can be found next to chicken broth in the grocery store. I think the cubes are easiest to work with and store, but the granules will do the trick as well.<br />
<b><i>Ingredients</i></b><br />
4 cups peeled and diced potatoes (about 1/2 - 1 inch cubes)<br />
1/3 cup diced celery<br />
1/3 cup finely chopped yellow onion<br />
3/4 cup diced cooked ham<br />
4 cups water<br />
4 chicken bouillon cubes or 2 tablespoons chicken bouillon granules<br />
1/2 teaspoon salt<br />
1 teaspoon ground pepper<br />
5 tablespoons butter<br />
5 tablespoons flour<br />
2 cups milk<br />
1 cup shredded cheddar cheese + more for garnish<br />
<b><i>Step by Step</i></b><br />
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.<br />In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a wire whisk, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Add one cup of shredded cheddar cheese and stir until melted and blended.<br />Stir the milk mixture into the stockpot, and cook soup until heated through. <div>
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Garnish with extra cheddar cheese and serve hot. </div>
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//Adapted from <a href="http://allrecipes.com/recipe/delicious-ham-and-potato-soup/">allrecipes.com</a></div>
Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com0tag:blogger.com,1999:blog-451930699972445373.post-1387623224364574952012-11-21T07:00:00.000-06:002012-11-21T07:00:05.820-06:00Cranberry Apricot Brie<div style="text-align: left;">
<a href="http://www.flickr.com/photos/38270953@N02/8204861380/" title="cranberry apricot brie by thelittlekitchenthatcould, on Flickr"><img alt="cranberry apricot brie" height="425" src="http://farm9.staticflickr.com/8204/8204861380_784297582b_z.jpg" width="640" /></a>
There are two situations that you could in find yourself in on this Thanksgiving Eve that could make this recipe quite worth your while.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/8203777827/" title="slicing the brie by thelittlekitchenthatcould, on Flickr"><img alt="slicing the brie" height="425" src="http://farm9.staticflickr.com/8063/8203777827_c9c0b83cc9_z.jpg" width="640" /></a> </div>
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A. You are invited as a guest to someone's house for Thanksgiving and maybe you haven't slowed down yet to think through how rude it might be to show up empty handed for a feast that has been planned and prepped for weeks.</div>
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B. Maybe you are in charge of this colossal meal and between the big bird himself, countless sides and pulling your house together, you haven't really stopped to think about all of the people who will be milling around waiting for everything to get to the table. Ever notice how no one asks when dinner will be ready if there is plenty to snack on?<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8204868332/" title="sliced brie by thelittlekitchenthatcould, on Flickr"><img alt="sliced brie" height="425" src="http://farm9.staticflickr.com/8200/8204868332_aaed9dd92f_z.jpg" width="640" /></a>
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Whether you want to be invited back next year or you want to keep restless pilgrims at bay, this is a pretty perfect Thanksgiving appetizer. While it's one of my favorites all holiday season, it becomes especially handy on a day like Thanksgiving where you couldn't find extra oven space no matter how hard you try. While <a href="http://thelittlekitchenthatcould.blogspot.com/2009/11/baked-brie-memorable-thanksgiving.html">this baked brie</a> will also always be a favorite, this one comes together in a matter of minutes and looks pretty fancy if you ask me without needing even a second of heat. It's also a bit of a star because it's actually best at room temperature, which means it can sit out for hours.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8203775583/" title="halved brie by thelittlekitchenthatcould, on Flickr"><img alt="halved brie" height="425" src="http://farm9.staticflickr.com/8342/8203775583_3a6956bd5b_z.jpg" width="640" /></a>
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Okay, I'm gonna wrap this up... you need to get to the grocery store.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8204865852/" title="apricot topped brie by thelittlekitchenthatcould, on Flickr"><img alt="apricot topped brie" height="425" src="http://farm9.staticflickr.com/8481/8204865852_b21c723ca9_z.jpg" width="640" /></a>
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And if you just so happen to be one of those really on the ball types and have had this big day planned out for months, you could always keep this in mind for a Christmas party.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8204864334/" title="complete first layer by thelittlekitchenthatcould, on Flickr"><img alt="complete first layer" height="425" src="http://farm9.staticflickr.com/8482/8204864334_bf99058f93_z.jpg" width="640" /></a>
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From my little kitchen to yours... Happy Thanksgiving.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8203771603/" title="second layer by thelittlekitchenthatcould, on Flickr"><img alt="second layer" height="425" src="http://farm9.staticflickr.com/8063/8203771603_66b34bb2db_z.jpg" width="640" /></a>
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<b>Cranberry Apricot Brie</b><br />
Note about cranberries and apricots: If your grocery store has bulk bins, there is a good chance that they carry dried apricots and cranberries. If your bulk bin does not have the bright orange apricots, check the dried fruit aisle because the color makes for a much prettier presentation than the dark brown variety.<br />
Note about brie: If you are not familiar with brie, you might be confused by the white skin that surrounds the cheese. This is completely edible. We only remove it from the top of the cheese to help the topping stick to the actual cheese. If your brie is extra creamy, it might be hard to cut. Make sure it is very cold and run your knife under hot water to heat up the blade to ease it into the cheese.<br />
<b><i>Ingredients</i></b><br />
1 8 oz round of brie<br />
3 tablespoons apricot preserves<br />
3/4 cup dried cranberries<br />
5 dried apricots, quartered<br />
<b><i>Step by Step</i></b><br />
With a very sharp knife, slice a very thin layer off on one side of the cheese, taking off the white coating and exposing the cheese. Discard the thin piece. Make another horizontal slice in the brie leaving you with two even layer of cheese. Place the round that still includes the skin on a serving tray. Slather the cheese with one tablespoon of apricot preservers and sprinkle 1/4 cup of cranberries on top. Place the other round of cheese on top. Smother with two additional tablespoons of apricot preserves. Top with cranberries and quartered apricots. Brie can be prepared up to two days in advance. Wrap tightly with plastic wrap and refrigerate. When ready to serve, allow to sit at room temperature for at least 30 to 45 minutes.<br />
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Serve with your favorite plain crackers.Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com1tag:blogger.com,1999:blog-451930699972445373.post-75390779946368058692012-11-19T07:00:00.000-06:002012-11-19T08:46:01.899-06:00Perfect Pumpkin Pie with Rum Whipped Cream<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8198099066/" title="pumpkin pie 2 by thelittlekitchenthatcould, on Flickr"><img alt="pumpkin pie 2" height="425" src="http://farm9.staticflickr.com/8206/8198099066_5e3dfcdc43_z.jpg" width="640" /></a>
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It seems as if I have disappeared again. But this time, the delay has come from an important culinary cause... finding the perfect pumpkin pie. It actually started with pumpkin donut holes in October, which finally got discarded after 3 variations were still not the best. <br />
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I moved on to this important Thanksgiving staple in hopes I could find a perfect combo by the big day.<br />
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I started with Ina Garten's pumpkin pie from her brand new cookbook, Foolproof. As I sent it through my taste testers... starting with Mr. Hungry and ending with my coworkers... all comments were pretty much the same. Those who really liked pumpkin pie were not a huge fan, however, those who did not traditionally like pumpkin pie, thought it was great. I believe the orange zest in the pumpkin filling is to blame for this. It gave the pie such a fresh twist that it simply didn't taste right to the pumpkin pie fans among us.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8197005403/" title="pumpkin pie by thelittlekitchenthatcould, on Flickr"><img alt="pumpkin pie" height="425" src="http://farm9.staticflickr.com/8484/8197005403_128d319f1c_z.jpg" width="640" /></a>
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However, there was a very important and unbelievably perfect element that was discovered in this first experiment... the rum whipped topping. Not only will this always accompany my pumpkin pies in the future, it might just find its way on anything from coffee to ice cream. And maybe the best discovery of all... adding creme fraiche or mascarpone to fresh whipped cream, allows it to be refrigerated for up to 24 hours without separating so you can prep it ahead of time.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8198100932/" title="DSC_0197 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0197" height="425" src="http://farm9.staticflickr.com/8347/8198100932_5c91b4e396_z.jpg" width="640" /></a>
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After a few more rounds, I believe I have come to find the most delicious pumpkin pie one can hope for. All the traditional flavors of a perfect pumpkin pie with a dollop of the best whipped topping on earth. With Thanksgiving just days away, you can leave all the test rounds and experiments to me and go with this meshed together version of the best part of several recipes. Thanks, Ina... you're the best.<br />
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I have already cut it close to the big day deadline so I'm going to leave you now in hopes that you get cracking on this pie... and because I have lots to say about pie crust.<br />
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From my little kitchen to yours...Happy Thanksgiving.<br />
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As usual when it comes to doughs and things of the sort that have scared me for the first 26 years of my life, I feel inclined to go step by step with pictures. Maybe it's just me but I loved picture books as a child for a reason.<br />
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Thanksgiving is definitely the time to go the extra mile and you will be shocked at how easy this pie crust comes together. <br />
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Let's start by chatting about a few important factors...<br />
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You want ice cold butter, ice cold water and very cold shortening. When I diced up the butter and measured out the shortening, I stuck both in the freezer while I prepped the rest of the ingredients. <br />
<a href="http://www.flickr.com/photos/38270953@N02/8197019871/" title="DSC_0160 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0160" height="425" src="http://farm9.staticflickr.com/8207/8197019871_43d63f4ee1_z.jpg" width="640" /></a>
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I also put ice in my already very cold water and strain it out at the last minute. As long as everything is very cold, the food processor can do all the work.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8198095378/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;" title="making dough by thelittlekitchenthatcould, on Flickr"><img alt="making dough" height="336" src="http://farm9.staticflickr.com/8199/8198095378_8b00e7249e_z.jpg" width="640" /></a><br />
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You want to see flecks of butter in your dough once you dump it out onto a floured surface. <a href="http://www.flickr.com/photos/38270953@N02/8197016953/" title="DSC_0165 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0165" height="425" src="http://farm9.staticflickr.com/8479/8197016953_5d0f9c34de_z.jpg" width="640" /></a></div>
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Form the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8198107754/" title="DSC_0166 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0166" height="425" src="http://farm9.staticflickr.com/8065/8198107754_7934d9bbc0_z.jpg" width="640" /></a><br />
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This recipe makes two crusts so divide your dough into two even balls after it has rested. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8197015037/" title="DSC_0167 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0167" height="425" src="http://farm9.staticflickr.com/8350/8197015037_a08c1322f7_z.jpg" width="640" /></a><br />
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Roll out the dough nice and thin, and remember to add extra flour to keep it from sticking to the board. I don't like to take chances on making sure I have the right circumference so I place my pie pan on top of the dough to make sure I have an inch border. If making a 9-inch pie, you will have more than an inch and you can trim off the extra dough. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8198105714/" title="DSC_0169 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0169" height="425" src="http://farm9.staticflickr.com/8489/8198105714_cd86452089_z.jpg" width="640" /></a><br />
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To easily get the pie crust in the pan. Fold it in half over your rolling pin and place it inside the pan. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8197012925/" title="DSC_0171 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0171" height="425" src="http://farm9.staticflickr.com/8061/8197012925_54afbb0b9d_z.jpg" width="640" /></a><br />
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Do a little bit of adjusting so it sits right smack in the middle. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8198103692/" title="DSC_0173 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0173" height="425" src="http://farm9.staticflickr.com/8479/8198103692_68249f656c_z.jpg" width="640" /></a><br />
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Now it's time to crimp the edges. I never worry about this looking perfect because if I have taken the time to make a homemade crust, I almost want it to look imperfect so everyone is well aware I went to the extra trouble. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8198102656/" title="DSC_0174 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0174" height="425" src="http://farm9.staticflickr.com/8481/8198102656_72efc7a92c_z.jpg" width="640" /></a><br />
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The next step in the process is blind baking. Blind baking helps the crust not become soggy when you add the filling. I choose to use a bag of dry beans for this process. When finished, store the beans in a ziploc bag and reuse the same beans every time you bake a pie. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8198101906/" title="DSC_0177 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0177" height="425" src="http://farm9.staticflickr.com/8340/8198101906_f1d1128a12_z.jpg" width="640" /></a></div>
And that my friends is the end of the pie crust process. It couldn't be more down hill from here.<br />
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<b>Perfect Pumpkin Pie with Rum Whipped Cream </b><br />
Adapted from Ina Garten's Foolproof and the back of a can of Libby's Pure Pumpkin<br />
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Makes: A 9-inch deep dish pie or an 11-inch thinner pie (and one extra pie crust)<br />
<b><i>Recipe Notes</i></b><br />
Note about pie size and crust: This recipe will bake a 9-inch deep dish pie or an 11-inch pie. The 11-inch pie comes out a bit thinner, which is what is pictured here. Being a huge crust fan, I love these proportions. If you go with the 9-inch pie, you will be able to trim off crust at the end. Make sure to keep the crust as high up the sides as it will go. It will shrink a bit during baking.<br />
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Note about blind baking: Blind baking helps the crust not become soggy when you add the filling by baking the crust before you add the filling. The crust is cooked with dry beans inside to keep the crust from bubbling up and shrinking. Keep your dry beans to use over and over for blind baking.<br />
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Note about rum whipped topping: Adding mascarpone or creme fraiche in whipped cream stabilizes the mixture so you can make it ahead of time and store it in the refrigerator up to 24 hours. If you do not mind making the cream right before serving, you can skip this ingredient.<br />
<b><i>Ingredients</i></b><br />
<i>For the crust:</i><br />
12 tablespoons (1 1/2 sticks) very cold unsalted butter<br />
3 cups all-purpose flour<br />
1 tablespoon sugar<br />
1 teaspoon kosher salt<br />
1/3 cup vegetable shortening, such as Crisco<br />
1/2 cup cold ice water<br />
parchment paper<br />
dried beans, for blind baking<br />
<i>For the filling:</i><br />
1/4 cup sugar<br />
1/2 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon ground cloves<br />
2 large eggs<br />
1 can (15 ounces) 100% pure pumpkin (not pumpkin pie filling)<br />
1 can (12 fluid ounces) evaporated milk<br />
<i>For the rum whipped topping:</i><br />
1 cup cold heavy cream<br />
3 tablespoons sugar<br />
1 tablespoon mascarpone or creme fraiche (if making ahead)<br />
1 tablespoon good dark rum<br />
1 teaspoon pure vanilla extract<br />
<b><i>Step by Step</i></b><br />
<i>For the crust: </i>Cut the butter into 1/2-inch dice and measure out a 1/3 cup shortening. Place both in the freezer while you prepare the flour mixture.<br />
Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse about 10 times, until the butter is pea sized. With the machine running, pour the ice cold water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out dough onto a floured surface and form into one large disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours.<br />
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Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Place your pie pan upside down on top of the dough circle to ensure that you have at least 1 inch extra around the entire dish. If you are making a 9-inch pie, you will have about two inches extra dough outside the pan and you can trim the dough once it is pressed in the dish.<br />
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Fold the dough in half over your rolling pin and transfer to your pie pan. With a small sharp pairing knife, cut the dough 1 inch larger around the pie pan. Keep your pie crust as high in the pan as possible. It will shrink a little bit when baking. Fold the edge under and crimp the edge with your fingers (as seen above) or press down with the tines of a fork. <br />
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Preheat the oven to 425 degrees. Line your pie crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges begin to be light golden brown. Remove the beans and paper (save the beans for your next pie), prick the crust all over with a fork and bake for another 5 minutes. Turn down oven to 350 degrees F.<br />
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<i>For the filling: </i><br />
While pie crust is baking make the filling. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture into the eggs. Gradually stir in evaporated milk.<br />
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Pour into pie shell. Bake for 50-55 minutes, until a knife inserted near center comes out clean. Cool on a wire rack for two hours. Serve immediately or refrigerate.<br />
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<i>For the rum whipped topping:</i><br />
Place the cream in the bowl of an electric mixer fitted with the whisk or beaters attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone or creme fraiche (if using), rum and vanilla and beat on medium-high until it forms soft peaks. If you overwhip the cream and it looks touch or curdled, add a little more cream and whip it until soft peaks form. Serve with pumpkin pie. If mascarpone or creme fraiche has been used, you can store in the refrigerator for up to 24 hours.<br />
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<br />Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com2tag:blogger.com,1999:blog-451930699972445373.post-11072123510730527682012-11-03T08:30:00.000-05:002012-11-03T08:31:29.113-05:00A Wedding Cake Roller Coaster... the novel.<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8127760346/" title="the wedding cake by thelittlekitchenthatcould, on Flickr"><img alt="the wedding cake" height="640" src="http://farm9.staticflickr.com/8187/8127760346_c580bb9eef_z.jpg" width="478" /></a></div>
Here's to hoping that someone out there subscribes to the wonderful saying <i>better late than never. </i><br />
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To catch you up to speed or jog your memory, I made a wedding cake for 150 people this summer. With few baking skills to claim and an ambitious attitude, I took on this project and it turned out to be quite the undertaking. Without further ado, here is the wedding cake story...<br />
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There has never been a situation in my life that I could so easily equate every step to a roller coaster. There were days I was loving life and felt like the wind was in my hair gliding along and there were days where I hit the peak of the largest drop and could feel my stomach move right into my chest. Luckily, it was one of the those roller coasters that was so worth every high and low in the end. And now I will do my best to recount each step of the wedding cake roller coaster.<br />
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We can sum up the beginning of this journey with a few short facts.<br />
Fact #1 A coworker asked me to do a wedding cake for a friend of hers.<br />
<i>Why would she ask someone who has never baked a wedding cake?! </i><br />
Ah, I knew that was what you were thinking. There was not a huge budget for the cake and they wanted something simple. "Simple" was still going to cost them a pretty hefty amount according to the bakeries they had checked. As long as we were on the same page (the page being... I've never done this before but am always up for a challenge), I just couldn't seem to talk myself out of it. I had a moment of weakness and I decided to commit because my non baking self has always had a desire to learn how to ice cakes that look pretty. A basic tiered cake for 150... no biggie, right?<br />
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Fact #2 When I would merrily announce to friends and family that I was baking a wedding cake, most conversations boiled down to the question... "are you insane?"<br />
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Fact #3 I was pretty busy at work so I decided to wait and give myself 5 weeks to really figure this out. <br />
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Fact #4 In the beginning, there were You tube videos and lots of googling. Best tasting wedding cakes... how to ice a cake... how to stack a cake... how to decorate a cake... the list was a little bit all over the place, but there seemed to be a plethora of information on the subject. Truly, I owe the beginning stages of my fears calming to <a href="http://www.youtube.com/watch?v=6cuIVgDqSW8">Sandy</a>. She's my hero.<br />
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Fact #5 Then came Wilton icing classes at Michaels for 4 Mondays in a row with my friend Katie. We loaded up on supplies and tried to gather a few skills (more on these classes to come). And what do you know, we earned ourselves one of these. Just about the classiest degree I've ever received.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8127599533/" title="wilton certificate by thelittlekitchenthatcould, on Flickr"><img alt="wilton certificate" height="640" src="http://farm9.staticflickr.com/8183/8127599533_284bd3b1df_z.jpg" width="478" /></a></div>
Thanks to a handy guide I found on Pinterest, I had decided to go with one 18-inch sheet cake, one 18-inch round, one 14-inch round, one 10-inch round and one 6-inch round. My little guide promised me that this would feed 150 people and leave the top cake for the bride and groom to take home. I baked and froze each layer starting the Sunday before. (Oh let's back track... I forgot to tell you the very important step of us eating everything out of our freezer to make room for all this cake). <br />
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All of these facts (and lots of practice cakes) lead up to the final week and it was time to get my bake on. Don't get me wrong, there were ups and downs getting all of the elements right and so many countless hours making practice cakes, but the end of this story was such a ride in itself we will head to the final week.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8123746954/" title="stocked pantry by thelittlekitchenthatcould, on Flickr"><img alt="stocked pantry" height="640" src="http://farm9.staticflickr.com/8194/8123746954_f3e2f7b2cf_z.jpg" width="478" /></a></div>
I had one pretty rough night. I really shouldn't be complaining because to be this in over my head, I should be counting my blessings that there had not been more disasters up until this point. All of my cakes had baked up perfectly to this point and I thought this large sheet cake would be no different. It was late. I wanted to be finished for the night so I probably was a bit hasty when I turned it over. Only to discover I got about half out of the pan. I was perturbed but knew I would not be doing anything about it at midnight. I was exhausted and I thought I would get just a few dishes clean and head to bed. In my tired, weary state I was hastily cleaning, which led me to accidentally knock my oh so important hand mixer into a bowl of water. I think I was working with half a brain at that hour when I reached in to get it out. I definitely did not check to see if it was unplugged and as I plunged into get it, I somehow turned it on. A quick shock went all the way up my arm. Seconds later, my left arm was completely numb. I started panicking and ran into where Mr. Hungry was hanging out. As I was flailing around proclaiming, "I've been shocked! I can't feel my left arm! Is this going to get worse?! Am I going to ever be able to feel my arm again?!" In the same calm manner, that Mr. Hungry does most things, he simply turned away from me and started typing away at his computer. "Did you not hear me? I've been shocked and my left arm is lifeless!" I continually remind him with all the drama that I usually approach emergencies like this. He simply replies, "I'm googling." Well, that was at least more sane than my approach. All signs from his heavily scientific googling pointed to the fact that I would be okay. And lo and behold, I woke up the next morning with all feeling and movement in tact. I did however, have to say goodbye to the mixer that I sufficiently drowned.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8123730917/" title="cake tragedies by thelittlekitchenthatcould, on Flickr"><img alt="cake tragedies" height="426" src="http://farm9.staticflickr.com/8048/8123730917_93c40f9d7f_z.jpg" width="640" /></a><br />
There happened to be a small blessing from a past tragedy that would help me make it through this night. Remember the <a href="http://thelittlekitchenthatcould.blogspot.com/2012/05/oven-roasted-potatoes.html">incident last April where my fingers actually got wrapped around an old timey, hand mixer</a>? Well, a very kind party guest gifted my parents a brand new hand mixer with instructions to not let my touch it. I went over to my parent's house first thing the next morning, to find that beautiful brand new mixer just waiting for a job like this. <br />
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Besides the minor electrocution and one ruined cake, I had discovered only one major problem left to tackle. I waited till there was one week left to get my larger pans and suddenly I realized my 18-inch round would not quite fit in my oven or freezer. I was too far down the road to change the whole cake dimensions so I knew I must come up with a different plan. As I was lamenting to my coworkers, one life saver, Jan, spoke up and said she had keys to the commercial kitchen at her church. Ah... all is not lost. We devised a plan to bake the 18-incher the Friday before (it would not fit in the freezer so it was going to have to wait till the last minute). And I felt totally back on track... what a relief. <br />
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Things seemed to be so great. It was Friday before the big day and I was feeling the highest of highs. I had been crumb coating all day in my pajamas drinking coffee while it poured down rain outside and I was simply in heaven. <br />
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<a href="http://www.flickr.com/photos/38270953@N02/8123730963/" title="base icing by thelittlekitchenthatcould, on Flickr"><img alt="base icing" height="425" src="http://farm9.staticflickr.com/8331/8123730963_38a2f0c6cf_z.jpg" width="640" /></a>
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And finally, most everything was base iced and we were right on schedule.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8127705467/" title="frosted fridge by thelittlekitchenthatcould, on Flickr"><img alt="frosted fridge" height="426" src="http://farm9.staticflickr.com/8325/8127705467_125503ba31_z.jpg" width="640" /></a>
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I decided to pull myself together around 3 pm to go bake the final and largest cake... the 18 incher. I made six batters and divided into my cake pan and the other half into a huge aluminum pan. I carefully ushered them into my car. I was not going far... who would need to cover this stuff? It will be just fine. As I took off, one batter was resting in the back seat while the other one balanced on the front seat. I took off on top of the world. I was simply having a great little time with this project and I felt like I was perfectly on track. About a mile away from my house, I was cruising down the street and I happen to see a car to my left making a hardly-to-be-considered-a-stop at a stop sign, look left, (I was coming from the right) and jet out into the intersection. This chick gunned through the first lane since there was a car coming, but since she had never bothered to look my way, she thought she could cruise through my lane.<br />
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BAM.<br />
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Just like that, I t-bone her. <br />
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After my initial extreme fear that I had somehow missed a stop sign, I realize that this is not the case and it seemed like I started to take in all that was going on in about 5 seconds.<br />
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<i>Wow, I just nailed a car... wow, (breathe in breathe out) I'm okay. Oh no, oh no. I am currently transporting cake batter. Oh no, oh no.... It's everywhere! What to do first? I guess I should pull over and talk to this knuckle head. Uh oh, cake batter is spreading. Forget the girl, start scooping cake batter onto the ground as quickly as possible.</i><br />
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<div style="text-align: center;">
I'm pretty sure all of this took place in the matter of 5 seconds, but as I jumped out of my car I announced, "You are going to have to hold on a second, I have much bigger problems." All I can think about is saving enough cake batter to continue on my journey. Ten seconds later, I'm dripping in chocolate batter and not sure what to do next.
<a href="http://www.flickr.com/photos/38270953@N02/8123748274/" title="chocolate covered hand by thelittlekitchenthatcould, on Flickr"><img alt="chocolate covered hand" height="640" src="http://farm9.staticflickr.com/8049/8123748274_1e32b2d54f_z.jpg" width="478" /></a>
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Can't turn off my car, can't get my purse, there is cake batter dripping down my elbows. This gal starts asking me if I have insurance and acting real perturbed about the whole situation. I quickly realize she thinks this is my fault. As I head to a puddle to wash off one hand, she starts telling me how she can't believe this happened to her brand new 2013 Mustang. <i>Really? Really? You have problems?!</i> As I stand there dripping in chocolate trying to gather my thoughts, we decide I should go wash up in the Taco Bell across the street before we deal with this mess.<br />
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With my semi clean hand from the puddle of water, I grab my camera and snap a blurry picture of my chocolate coated self. After a quick scrub in Taco Bell's restroom, I head back out to deal with the situation. <br />
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Long story short... I have to break it to this girl that this is actually her fault. The police will not come because there were no injuries so we have to head to a police station. Somewhere between the scene of the crime and the station, she chats with her insurance company and realizes this was her fault and <i>finally </i>apologizes. <br />
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So let's just call that our 4 hour detour on the wedding cake weekend. After this short/ disastrous delay, I surmise I still have enough batter in the pans to make this work. I head to the commercial kitchen and have a few hours by myself to take in all that has happened. Just. Keep. Going.... is all I can think.<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/8127626020/" title="giant cake by thelittlekitchenthatcould, on Flickr"><img alt="giant cake" height="640" src="http://farm9.staticflickr.com/8185/8127626020_c0283f305a_z.jpg" width="478" /></a></div>
I returned home around 10 pm and my agitated attitude was probably quite clear to Mr. Hungry and his friend. They were insisting that we go to dinner. I knew I wasn't going anywhere until I filled the middle of the cake and stacked the two layers of this monster cake on top of each other in order to fit in the fridge. I guess I was a little bit at the end of my rope as I decided to slam one 18 inch cake onto the other. I missed the edge of the pan by an inch to which the two grown men gasped in horror, but all I cared about was getting that sucker in the fridge. "Oh don't be so worried, that chunk will just get a lot of extra icing." Off to dinner we went.<br />
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I woke up the next morning feeling a bit flustered and behind, but determined. The first three hours were catch up from the night before and filling in my missing inch of cake on my bottom layer with quite a bit of icing. By noon, I had pulled myself together, base iced all the cakes, and was ready to add the garland decor. Ah.... back into my happy place. <br />
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I added my garland garnish to each layer and while I was feeling really great, I felt as if the real challenge was just around the corner... putting this beast together.<br />
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The time had come... Mr. Hungry helped me semi-secure each layer in the car. The only thing that seemed to comfort me was riding in the backseat with these precious layers. We were only going .5 miles thankfully but I felt they needed me to be watching them the whole way. <br />
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And all that's left to can be said in pictures...<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8146499339/" title="IMG_3408 by thelittlekitchenthatcould, on Flickr"><img alt="IMG_3408" height="640" src="http://farm9.staticflickr.com/8471/8146499339_52335a8a8e_z.jpg" width="640" /></a>
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Little by little... this labor of love came together... right before our eyes.
<a href="http://www.flickr.com/photos/38270953@N02/8112549433/" title="building the cake copy by thelittlekitchenthatcould, on Flickr"><img alt="building the cake copy" height="613" src="http://farm9.staticflickr.com/8474/8112549433_a94a5055fc_z.jpg" width="501" /></a> </div>
And after a good bit of dot work, we were complete.<br />
<a href="http://www.flickr.com/photos/38270953@N02/8146510843/" title="adding the dots by thelittlekitchenthatcould, on Flickr"><img alt="adding the dots" height="425" src="http://farm9.staticflickr.com/8336/8146510843_2c907b20b6_z.jpg" width="640" /></a><br />
And that my friends is the journey of my first wedding cake. Will there be more? It's still hard to say at this point. I'm not sure I see to many more 18-inchers in my future, but we will see. <br />
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The end.Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com4tag:blogger.com,1999:blog-451930699972445373.post-81637777425873938582012-10-21T08:28:00.000-05:002012-10-21T08:28:55.662-05:00bun(s) in the oven. <a href="http://www.flickr.com/photos/38270953@N02/8092330024/" title="cinnamon rolls2 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls2" height="385" src="http://farm9.staticflickr.com/8056/8092330024_45d8610ec9_z.jpg" width="600" /></a>
I'm pretty sure last weekend will become a permanent life/food memory. <br />
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Definition of life/food memory: When you eat something amazing that happens to be on a perfect day so that the combination of the day and food will forever be remembered if you ever taste the food again. </div>
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Examples: </div>
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Eating a <a href="https://www.baskinrobbins.com/content/baskinrobbins/en/products/icecream.html">clown cone from Baskin Robbins</a>... immediately takes me back to my eighth birthday where I chose to have these cones instead of a cake. Really great decision and the day is forever engrained in my head. </div>
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Having a bite of Texas cornbread (need to share the recipe soon)... immediately envision my mushroom haircut-self, wearing a cowboy hat and my favorite red boots, on Go Texan Day in first grade thoroughly enjoying our authentic Cowboy meal. </div>
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Are you with me? Come on, I know you have some. </div>
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I made these cinnamon buns on a day that I will never forget. I felt good/normal for the first time in three months, and it was one of the first fall afternoons in Houston where you have to be happy because you are not sweating when you walk to your car. It is totally engrained.<br />
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Now back to that three months of not being here. Where have I been might you ask? Trying my hardest to get through each and every day while feeling so nauseous, I wanted to do nothing but cry... not even eat. <br />
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I've got a bun in the oven too and it has completely taken me under for a full three months. So if any of you out there have experienced "morning" sickness morning, noon and night I can totally sympathize with you. Hallelujah, it is gone for the most part or at least only hits me in waves. So as you can see, these buns were made on a very historic day for. Living through three months of misery and finally feeling semi normal again and wanting to cook was a huge and wonderful day in my book. <br />
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This surprise little bun is due on April 10, 2013 and we couldn't be happier.<br />
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Until then, let's make cinnamon buns!<br />
<a href="http://www.flickr.com/photos/38270953@N02/8092321677/" title="cinnamon rolls3 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls3" height="425" src="http://farm9.staticflickr.com/8465/8092321677_e89bebca59_z.jpg" width="640" /></a>
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I use to be totally thrown off by dough recipes with yeast and all those steps so I made sure to do a step by step for all those who love picture steps as much as I do.<br />
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Here we go...<br />
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First we are going to gather our dough ingredients. Let's talk about that milky looking mixture at the bottom right. It's warm water and yeast. If you want to get real technical and get out a thermometer, you want warm water between 105 and 115 degrees F. If you want to get not so techie, run your finger under the hot water. The water should feel hot, but not too hot where it is burning your finger.<br />
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<a href="http://www.flickr.com/photos/38270953@N02/8095166665/" style="margin-left: 1em; margin-right: 1em;" title="ingredients by thelittlekitchenthatcould, on Flickr"><img alt="ingredients" height="425" src="http://farm9.staticflickr.com/8184/8095166665_859ba676f3_z.jpg" width="640" /></a></div>
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Let's also chat about scalded milk. Technically, it is milk that has been heated to it's boiling point. Visually, it looks like the picture below. If this is a totally foreign concept to you, <a href="http://videos.tasteofhome.com/video/How-to-Scald-Milk-2">check out this quick little video.</a> See the notes section of the recipe below for more detail. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8095168726/" title="scalded milk by thelittlekitchenthatcould, on Flickr"><img alt="scalded milk" height="425" src="http://farm9.staticflickr.com/8052/8095168726_b818b54e2b_z.jpg" width="640" /></a><br />
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You can do your mixing with a hand or stand mixer, but I went the old fashioned way with a wooden spoon. First you throw together the milk, sugar, butter, salt and egg. Then, add two cups of the flour and mix well.</div>
<a href="http://www.flickr.com/photos/38270953@N02/8095165464/" title="dough by thelittlekitchenthatcould, on Flickr"><img alt="dough" height="425" src="http://farm9.staticflickr.com/8185/8095165464_7a7e4612b0_z.jpg" width="640" /></a><br />
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Add the yeast mixture and mix. Next up, we are going to slowly add up to two more cups of flour. </div>
<a href="http://www.flickr.com/photos/38270953@N02/8095170081/" title="dough 2 by thelittlekitchenthatcould, on Flickr"><img alt="dough 2" height="425" src="http://farm9.staticflickr.com/8464/8095170081_b8f18be7ca_z.jpg" width="640" /></a><br />
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Basically you want to keep adding flour until the ball of dough is not overly sticky. Out of the few times I have made these, I have used all four cups in total and if I have any left at this point, I end up using it during the kneading process if dough still seems sticky.</div>
<a href="http://www.flickr.com/photos/38270953@N02/8095168219/" title="dough 3 by thelittlekitchenthatcould, on Flickr"><img alt="dough 3" height="425" src="http://farm9.staticflickr.com/8051/8095168219_0ee16f906f_z.jpg" width="640" /></a><br />
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Time for kneading/ a quick calorie burn. Put your back into it and you can probably burn enough calories to eat an extra cinnamon roll. Your dough is sufficiently kneaded when you perform the spring test at the bottom right. Simply press in gently and the dough should spring back at you just a little. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092433684/" title="kneading 1 by thelittlekitchenthatcould, on Flickr"><img alt="kneading 1" height="789" src="http://farm9.staticflickr.com/8043/8092433684_f5c904435c_z.jpg" width="600" /></a></div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092427079/" title="Kneading 2 by thelittlekitchenthatcould, on Flickr"><img alt="Kneading 2" height="756" src="http://farm9.staticflickr.com/8335/8092427079_c2c500f5d6_z.jpg" width="600" /></a>
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Lightly grease a large bowl with oil. I have used olive oil or vegetable oil... just a very thin layer. Add dough ball and cover tightly with plastic wrap. Allow to dry in a warm dry place for 1 1/2 hours.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/8095170888/" title="dough rising by thelittlekitchenthatcould, on Flickr"><img alt="dough rising" height="218" src="http://farm9.staticflickr.com/8183/8095170888_6a5b032a60_z.jpg" width="640" /></a>
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While the dough is rising, make the cinnamon mixture filling (a.k.a. the best part). You want the egg whites to be nice and frothy. Beat for a few minutes until they go from yellow and translucent to light, bubbly and pale. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/8095170850/" title="eggwhites by thelittlekitchenthatcould, on Flickr"><img alt="eggwhites" height="142" src="http://farm9.staticflickr.com/8050/8095170850_b9482a011f_z.jpg" width="640" /></a><br />
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Punch down the dough. Pull off pieces of dough and form small balls, 1 1/2-inches round.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092349212/" title="cinnamon rolls 4 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls 4" height="425" src="http://farm9.staticflickr.com/8323/8092349212_ac556e4b11_z.jpg" width="640" /></a><br />
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Press each ball down to flatten slightly. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092341409/" title="Cinnamon rolls 5 by thelittlekitchenthatcould, on Flickr"><img alt="Cinnamon rolls 5" height="425" src="http://farm9.staticflickr.com/8192/8092341409_8491c33aed_z.jpg" width="640" /></a><br />
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Make an indentation in the middle of each ball. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092345922/" title="cinnamon rolls 6 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls 6" height="425" src="http://farm9.staticflickr.com/8475/8092345922_d2a60b58d1_z.jpg" width="640" /></a><br />
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Put a heaping spoonful of the mixture into each thumbprint. </div>
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(I went for 1 1/2 teaspoons in each... the more the merrier)</div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092338403/" title="cinnamon rolls 7 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls 7" height="425" src="http://farm9.staticflickr.com/8047/8092338403_885645a534_z.jpg" width="640" /></a></div>
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At this point, you have two options. Allow to rise for an additional 20 minutes and then bake. Or cover loosely with plastic wrap and refrigerate for up to 24 hours. When ready to bake, allow to sit on the counter for 20 to 30 minutes. Really you have three options... freezing is another... we will discuss in the recipe.</div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092342854/" title="cinnamon rolls 8 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls 8" height="425" src="http://farm9.staticflickr.com/8052/8092342854_edeef98433_z.jpg" width="640" /></a><br />
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Bake for about 30 minutes, until the edges are slightly golden brown. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092334413/" title="cinnamon rolls 9 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls 9" height="425" src="http://farm9.staticflickr.com/8323/8092334413_0922102812_z.jpg" width="640" /></a><br />
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Time to make the icing. You can use a pastry blender or a fork to cut the butter into the sugar. </div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">Spoon over rolls while still warm. </span></div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092332645/" title="cinnamon rolls 10 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls 10" height="425" src="http://farm9.staticflickr.com/8327/8092332645_08ed1cdb57_z.jpg" width="640" /></a><br />
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Admire. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092329201/" title="cinnamon rolls 12 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls 12" height="425" src="http://farm9.staticflickr.com/8186/8092329201_64c1edff0c_z.jpg" width="640" /></a><br />
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Eat while they are still nice and warm. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/8092321677/" title="cinnamon rolls3 by thelittlekitchenthatcould, on Flickr"><img alt="cinnamon rolls3" height="425" src="http://farm9.staticflickr.com/8465/8092321677_e89bebca59_z.jpg" width="640" /></a><br />
<b>Cinnamon Buns</b><br />
Adapted from the Junior League of Houston's <a href="http://www.amazon.com/Stop-Smell-Rosemary-Traditions-Remember/dp/0963242121">Stop and Smell the Rosemary</a> and <a href="http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe/index.html">Paula Deen's Cinnamon Rolls</a><br />
Note about yeast/ water mixture: Do not be intimidated by yeast recipes. Once you get the temperature of the water down, you will never fail. If you have any sort of thermometer, I would use it the first couple of times so that you get the hang of what 105-115 degree F water feels like. If you do not, there is no need skip this recipe. My highly scientific way of finding the right temperature, goes as follows. Turn on your hot water. Run you finger underneath it. You are looking for the hottest water that your finger can handle and stay there. If it starts to burn at any point, the water is too hot. But I have found you need pretty warm water because you once you add it to a cold bowl, the water will cool off a bit.<br />
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Note about kneading dough: Whether you are making pizza, bread or cinnamon buns, the act of kneading the dough is all the same. Depending on many factors, you might need to adjust your process. If the dough feels really sticky once you get it on your floured surface, add a little extra flour at a time. Once you feel that your dough is sufficiently kneaded, you can perform the spring test. Ball up the dough and lightly press your finger into the dough. It should bounce back a little... not completely bounce back, but it should not stay indented with no movement.<br />
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Note about cutting butter into sugar: When you make the icing, you will need to "cut butter into the sugar." If you have a pastry blender, this is definitely the time to use it. If you do not, a fork can perform the job just fine.<br />
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Yield: 12 to 14 buns<br />
<b><i>Ingredients</i></b><br />
<div style="text-align: left;">
<i>Dough</i></div>
1/4-ounce package yeast<br />
1/2 cup warm water<br />
1/2 cup scalded milk<br />
1/4 cup sugar<br />
1/3 cup unsalted butter, melted<br />
1 teaspoon salt<br />
1 egg<br />
3 1/2 to 4 cups all-purpose flour<br />
olive oil, for coating the bowl<br />
<div style="text-align: left;">
<i>Cinnamon Mixture</i></div>
<div style="text-align: left;">
1/2 cup sugar</div>
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1/2 cup all-purpose flour</div>
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1/2 teaspoon ground cinnamon</div>
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1/3 cup ground pecans</div>
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1/4 cup (1/2 stick) unsalted butter, melted</div>
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1 egg whites, beaten and frothy</div>
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<i>Icing</i></div>
<div style="text-align: left;">
4 tablespoons unsalted butter, room temperature</div>
<div style="text-align: left;">
4 cups powdered sugar</div>
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2 large egg whites</div>
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1 teaspoon vanilla extract</div>
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1/4 teaspoon cream of tartar</div>
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4 teaspoons milk</div>
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<b><i>Step by Step</i></b><br />
Heat oven to 350 degrees F.</div>
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In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour gradually until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Lightly grease a large bowl with olive oil (vegetable oil will work as well). Place dough in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. <br />
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While dough is rising, make the cinnamon mixture. Combine sugar, flour, cinnamon, pecans, butter and egg whites in a small bowl. <br />
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When doubled in size, punch down dough. Pinch off pieces of dough and shape into 1 1/2-inch balls. Place on a baking sheet covered with parchment paper about 3 inches apart. Press each ball down to flatten slightly. Make an indentation in the center of each ball. Top with a heaping spoonful of cinnamon mixture... at least 1 1/2 teaspoons. You can pile the mixture high on the dough and it will bake nicely into the hole. Allow to rise for an additional 20 minutes on the counter while you make the rest of the cinnamon rolls. Bake for about 30 minutes, until the edges are slightly golden brown. <br />
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While cinnamon buns are baking, make the icing. Cut butter into sugar, using a pastry blender or a fork, until it resembles cornmeal. Add egg whites, vanilla and cream of tartar. Beat until thoroughly combined, slowly adding milk. Set aside. Remove buns from baking sheet immediately. Spoon icing over each bun while still warm. <br />
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<b>To bake in the next 24 hours:</b><br />
Prepare buns through the step of adding a heaping cinnamon mixture in the middle of each one. Cover loosely with saran wrap and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and allow to sit on the counter for 30 minutes before baking.<br />
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<b>To freeze:</b><br />
Buns can be completely baked and iced and then frozen for up to one month.<br />
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Lightly grease two 9-inch cake or pie pan (any shallow pan with edges will work such as a square or rectangular cake pan). When buns come out of the oven, remove from the baking sheet immediately and place as many as possible in the greased pan, tucked in tightly next to each other. When slightly cooled, but still warm, pour the icing over the rolls. Allow to cool completely. Tightly wrap in Saran wrap and then foil. Freeze rolls for up to one month. When ready to eat, preheat the oven to 350 degrees. Reheat cinnamon rolls for about 15 minutes, until heated through. They taste like they just came out of the oven!</div>
Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com19tag:blogger.com,1999:blog-451930699972445373.post-45501491477041418362012-07-27T07:00:00.000-05:002012-07-27T07:00:06.971-05:00Avocado Cucumber Soup<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/7653354500/" title="cucumber avocado soup by thelittlekitchenthatcould, on Flickr"><img alt="cucumber avocado soup" height="425" src="http://farm8.staticflickr.com/7248/7653354500_b7ed4f8120_z.jpg" width="640" /></a></div>
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I owe you a <a href="http://thelittlekitchenthatcould.blogspot.com/2012/07/wedding-cake-projectcomplete.html">story</a>... and oh, is it a long one. </div>
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I just have this one problem. I've been so hot lately I just can't think. </div>
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It's blazing outside and I'm totally blaming my slowness and total lack of concentration on this blasted heat. Yep, I blame the heat for my exhaustion that leaves me little to no energy to do anything but lay on the couch, drink Coconut La Croix and watch Real Housewives reruns. It's simply not my fault. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/7653326720/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="cucumber avocado soup by thelittlekitchenthatcould, on Flickr"><img alt="cucumber avocado soup" height="427" src="http://farm8.staticflickr.com/7263/7653326720_65b25cc215_z.jpg" width="640" /></a></div>
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I've found a way to jumpstart my brain and while I try to pull my thoughts together on the wedding cake roller coaster saga, I decided to share what is to thank for pulling me through. </div>
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Chilled avocado cucumber soup. Ah, I feel refreshed just talking about it. I've only wanted the coldest of foods lately and while three popsicles and another Coconut La Croix is soothing, it doesn't quite leave me full. </div>
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Enter this chilled soup. For the first 25 years of my life, I wouldn't touch cold soup with a ten foot poll. It just seemed so wrong to me. If I'm slurping up a bowl of soup, I could only imagine a yummy chowder in the dead of winter. I happened to try a <a href="http://thelittlekitchenthatcould.blogspot.com/2011/08/slightly-chunky-tomato-gazpacho-soup.html">tomato gazpacho</a> that someone brought to work during another exhaustingly hot summer and I was hooked. It was filling and refreshing all at the same time. </div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">I could eat little else besides avocados for the rest of my life and be happy so when I saw this recipe in my favorite cookbook, I had to give it a go. </span></div>
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Try it. I promise it will cool you to the core. </div>
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From my little kitchen to yours... Enjoy. </div>
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<b>Avocado Cucumber Soup</b></div>
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<b><i>Recipe Notes</i></b></div>
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<b>*This recipe requires advance preparation... at least three hours. </b>There seem to be two sizes of avocados. Big and small. If using smaller avocados, use 3 to four to get lots of creamy avocado flavor. Taste the soup after it is well blended. You might need to add a bit more salt and blend if you're a big salter (I'm a big salter if you were wondering so I added a 1/2 teaspoon more). This soup freezes really well. Freeze in an airtight container and when ready to eat, thaw in the refrigerator overnight. </div>
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<b><i>Ingredients</i></b></div>
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1 1/2 cups chicken broth</div>
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2 large cucumbers, peeled and chopped (about 2 1/2 cups)</div>
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2 large avocados, pitted, peeled and chopped</div>
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1 medium sweet white onion, chopped (about 1 1/2 cups)</div>
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1/2 cup fresh lime juice</div>
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1 cup loosely packed fresh cilantro leaves, plus additional for garnish</div>
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1 fresh jalapeno, seeded and coarsely chopped</div>
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1/2 teaspoon ground cumin</div>
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1/2 teaspoon coarse salt</div>
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plain nonfat greek yogurt or sour cream, for garnish</div>
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<b><i>Step by Step</i></b></div>
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Puree the ingredients except yogurt in a blender until smooth. Refrigerate for at least 3 hours or up to 1 day. For best flavor, make the day before. Add a dollop of yogurt (or sour cream) and a little bit of minced cilantro for garnish. </div>
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Serves 6. </div>
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</div>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com3tag:blogger.com,1999:blog-451930699972445373.post-48084643966709456982012-07-15T17:30:00.000-05:002012-07-15T17:30:18.928-05:00Wedding Cake Project....Complete!!<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/7577966206/" title="wedding cake by thelittlekitchenthatcould, on Flickr"><img alt="wedding cake" height="815" src="http://farm9.staticflickr.com/8006/7577966206_58ef50f8e2_z.jpg" width="600" /></a><br />
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Hallelujah. Praise the Lord. Amen. </div>
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Well hello there. I just had to stop by and let you know I was alive and the cake happened... it actually happened. </div>
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I need much more time to even begin telling you about the roller coaster that was this cake. I knew there would be ups and downs when taking on such a monster task, but as usual with my life, I seem to find ways to have the worst of the worst happen... well, that's extreme. The cake made it so we definitely didn't get to the worst of the worst... but close. After 27 years of finding myself in the most ridiculous situations, I have learned to bounce back. And when I finally get to fill you in on all the details, I think you will agree I'm a bouncer. Let me leave you with a few words that you will you see in the Wedding Cake story... minor electrocution, cake pans larger than ovens, car accident, 26 lbs. of powdered sugar. How's that to leave you hanging? Since shocks and accidents were mentioned, here's a picture to prove I'm still standing. </div>
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Happy Sunday. I'll be back. </div>
<a href="http://www.flickr.com/photos/38270953@N02/7577972842/" title="cake and me by thelittlekitchenthatcould, on Flickr"><img alt="cake and me" height="385" src="http://farm9.staticflickr.com/8154/7577972842_2bd44c8d0e_z.jpg" width="600" /></a></div>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com17tag:blogger.com,1999:blog-451930699972445373.post-70731368160501462492012-07-13T07:00:00.000-05:002012-07-15T17:38:44.405-05:00Summer Berry Pie<a href="http://s1242.photobucket.com/albums/gg523/AshleaTaylor/?action=view&current=summerpie.gif" target="_blank"><img alt="Photobucket" border="0" src="http://i1242.photobucket.com/albums/gg523/AshleaTaylor/summerpie.gif" /></a>
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I'm in frosting up to my knees. The <a href="http://thelittlekitchenthatcould.blogspot.com/2012/06/4-weeks-wedding-cake.html">Wedding Cake Project</a> is closing in on me in less than 48 hours. My house has been a hot box for the past couple of days baking layers and layers of cake. <i>Note to self, next time you agree to bake a multi layered cake, make sure it is in the dead of winter.</i><br />
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Enough about me, let's talk about you and how you need to get in on the best thing going right now... summer berries. <i>Back to me real quick... prayers I need lots of prayers. </i><br />
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It might be past the primetime of the summer for red, white and blue but this little pie is still perfect all summer long.<br />
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Berries are so in right now and so real. Who knew I would ever use the term real for fruit? But it's summer and strawberries are meant to be grown in the summer. They are plump, juicy and oh so sweet and these happen to be local. No need for green houses or shipping these babies from another part of the world. Strawberries and blueberries are growing all on their own and couldn't be better. <br />
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Oh, and the best part... while I continue to sweat it out over here with my oven on round the clock, this is a bakeless cake! Ah, sweet heat relief.<br />
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From my little (hot) kitchen to yours... Enjoy.<br />
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And a quick shout out to my friend Megan who introduced me to this lovely pie in college that has become a staple for me ever since. Thanks, Mega.<br />
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Here's to summer berries and no cook desserts.<br />
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<b>Summer Berry Pie</b><br />
<i><b>Ingredients</b></i><br />
1 store bought graham cracker crust, prepared according to instructions.<br />
1 8 oz. block of cream cheese<br />
1/2 cup sugar<br />
1 tub cool whip, thawed<br />
2 bananas, sliced one inch thick.<br />
1 cup strawberries, sliced 1/2 inch thick<br />
1 cup blueberries<br />
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In a medium size bowl, beat the cream cheese and sugar together. Beat until well blended with a hand mixer. Using a spatula or large spoon, fold the cool whip into the cream cheese sugar mixture. Do not beat the cool whip into the mixture or the mixture will get too stiff. <br />
Line the prepared graham cracker crust with banana slices in a single layer. If you have enough bananas, feel free to go up the sides of the crust. Top the banana slices with the cream cheese cool whip mixture and gently spread it to fill the crust. Top with strawberry slices and blueberries.<br />
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Refrigerate until ready to eat. <br />
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This can be made the night before and refrigerated until ready to serve. In fact, the flavors meld really nicely overnight.Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com13tag:blogger.com,1999:blog-451930699972445373.post-19507413226694348512012-07-11T08:00:00.000-05:002012-07-11T08:00:02.078-05:00French Muffin Minis & Syrup Dippers<div style="text-align: center;">
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<a href="http://www.flickr.com/photos/38270953@N02/7229804988/" title="French toast collage by thelittlekitchenthatcould, on Flickr"><img alt="French toast collage" height="558" src="http://farm8.staticflickr.com/7086/7229804988_9001f82114_z.jpg" width="600" /></a><br />
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French muffins + syrup dippers... brunch buffets just got so much more fun. </div>
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If you've been here awhile, you might remember the week before Thanksgiving a couple of years ago where I decreed that I would be back all week long with my favorite Thanksgiving sides. Well, I only came through with one salad recipe and the rest of my great ideas got eaten way before photographs could be snapped. <br />
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<i>Why are you talking about Thanksgiving in the middle of the summer?!</i><br />
Well, I happened to remember really trying to <a href="http://thelittlekitchenthatcould.blogspot.com/2012/01/veggie-shooters.html">sell you</a> on getting yourself a set of these little glasses and I promised you that the uses were endless. Here's one more recipe to add to the bunch. So if you didn't jump on the band wagon the first time, <a href="http://www.amazon.com/3-5Oz-Jigger-Votive-163QAH-Category/dp/B00030LC68/ref=sr_1_4?ie=UTF8&qid=1326746586&sr=8-4">get yourself some glasses</a>. I see nothing but more combos in the future. </div>
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From my little kitchen to yours... Enjoy. </div>
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<b>French Muffin Minis + Syrup Dippers</b></div>
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French Muffins, sliced in half <a href="http://thelittlekitchenthatcould.blogspot.com/2012/05/french-muffins.html">(click here for recipe)</a></div>
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Maple syrup or regular syrup<br />
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Place french muffins in the oven set on low or 200 degree F heat until ready to serve. Squeeze syrup into half of the shooter glass. Place one french muffin half on the top of each glass. Dust powdered sugar over each french muffin and serve. </div>
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</div>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com3tag:blogger.com,1999:blog-451930699972445373.post-1943737846089661672012-07-09T09:00:00.000-05:002012-07-09T09:45:01.879-05:00Wedding Cake Project: Week 2 & Week 3<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Georgia, 'Times New Roman', serif;">Okay, so here I am playing catch up as usual. But these were pretty major steps so I wanted to catch you up to speed on the <a href="http://thelittlekitchenthatcould.blogspot.com/2012/06/4-weeks-wedding-cake.html">Wedding Cake Project</a>. It's time to focus on something major. The taste! Let's get real... What's the last wedding cake you can remember the design and detail of? Now what about the taste? In the long run, you only remember what your favorite cakes tasted like, not what they look like. <i>I know, I know the bride will definitely remember what it looks like and I'm focusing on that too... just not this week. One thing at a time... please, I can only think about one thing at a time. </i></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I started off with an almond sour cream cake and a chocolate version of the same cake. This will be the only cake at the wedding so we are going to alternate white cake and chocolate cake.</span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am happy to announce we have settled on the white cake. However, the chocolate cake was not nearly chocolatey enough. I made three different ultra chocolatey cakes to see what was the favorite. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And I'd like to introduce you to the winner. Details to come about the recipe.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Second update is that i am officially finished with the Wilton Icing classes at Michael's. They were such a life saver. If you are interested in getting into this sort of stuff, I would totally recommend them... with a few notes. First, this is not a self contained class. You do not just show up and work on cakes. You need to make cakes or cupcakes weekly as well as mix your own icing before class. I was serious about learning this stuff and needed to test cakes anyway so it was great, but know there is a lot of outside work to prepare for each week. Second, the classes focus on things like icing roses and leaves and that is not exactly what I was looking for. But! I learned a lot about smooth icing and my instructor Lilliana wasn't always thrilled when I was working on ruffles instead of rose petals, but we worked it out.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm totally keeping this cheesy certificate for all of eternity. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had quite the practice when my sister in law asked me to help make the smash cake for my nephew, Truman's birthday. Not too shabby, but miles to go. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm hoping the wedding cake doesn't get eaten in quite the same fashion, but I am glad Truman enjoyed it. </span></div>
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<a href="http://www.flickr.com/photos/38270953@N02/7531749494/" title="Untitled by thelittlekitchenthatcould, on Flickr"><img alt="Untitled" height="600" src="http://farm8.staticflickr.com/7270/7531749494_3cc8ec3bb6_z.jpg" width="600" /></a><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So here we are at week 4. Eek. It's go time this Saturday. I've got quite the schedule worked out for baking and making 8 gazillion gallons of icing. If I'm still standing at the end of the weekend (and all four tiers of this beast get built and eaten), I'll let you know how it goes. </span></div>
</div>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com3tag:blogger.com,1999:blog-451930699972445373.post-40615253530636242692012-07-08T19:10:00.002-05:002012-07-08T19:10:53.950-05:00look up!Hey hey hey.<br />
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It's been quite the rainy day here in Houston. Perfect for watching movies back to back and rummaging around on the web. Just a little update...there is finally a little recipe index! Just look up at the little bar above this post. I am a little OCD when it comes to recipe organization so I have plans to make quite a few more sub categories, but it's a start. Alright, back to the movie marathon.<br />
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Happy Sunday.<br />
<br />Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com3tag:blogger.com,1999:blog-451930699972445373.post-89061248477610258872012-07-05T19:00:00.000-05:002012-07-05T23:41:32.175-05:00DIY: How to make Pom Poms<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/7511086866/" title="DIY Pom Poms by thelittlekitchenthatcould, on Flickr"><img alt="DIY Pom Poms" height="489" src="http://farm9.staticflickr.com/8166/7511086866_0c753d67ff_z.jpg" width="640" /></a><br />
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This little kitchen has been keeping itself busy. Between the catering, throwing parties for family and friends and the ever important <a href="http://thelittlekitchenthatcould.blogspot.com/2012/06/4-weeks-wedding-cake.html">wedding cake deadline</a> that is slowly creeping up on me, time is going faster than I could have ever imagined. I had big plans of reminding you about the perfect Fourth of July pie and equipping you with cold soups that make this summer heat seem not so oppressive. But between the long days of cooking, many nights have been spent on these little fluff balls to spice up parties and gatherings. And I promise to be back with cold soups and other goodness soon.<br />
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For now, let's pom!</div>
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I have also spent a good amount of time emailing out instructions on how to make these since I first posted about this party in January so I figure it's about time I share in pictures. My brilliantly creative friend <a href="http://loveydoveydesign.blogspot.com/">Abby</a> brought these pom poms for her sister's baby shower and I have been using them ever since. </div>
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They are cheap, easy and the possibilities are endless, but before you head off to the craft store, let me warn you of one thing... they seem to take way longer than you would ever imagine. The process of making one is not that involved, but to create a great effect, you need quite a few. </div>
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If you plan on diving into this endeavor, I would assemble a crowd and maybe put on a movie while you pom. Yeah, I've made so many of these, I've turned it into a verb... pomming. <br />
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Materials:<br />
Yarn<br />
Scissors<br />
Hot Glue Gun (for securing poms to yarn... see note at the bottom of the post for other ways to string)</div>
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Grab some yarn. <br />
<span class="Apple-style-span" style="font-size: xx-small;">Michael's craft store has a great selection and often goes on sale for 1/2 the price.</span><br />
<a href="http://www.flickr.com/photos/38270953@N02/7508406412/" title="DSC_0717 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0717" height="425" src="http://farm9.staticflickr.com/8158/7508406412_cb4f6e0c88_z.jpg" width="640" /></a><br />
Begin to wrap yarn loosely around four fingers. Do not wrap really tight or you will have a hard time removing your hand from the middle. Depending on how think you want the poms, you can change up how many times you want to wrap, but I would guess mine were between 30-50 wraps per pom.<br />
<a href="http://www.flickr.com/photos/38270953@N02/7508404136/" title="DSC_0719 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0719" height="425" src="http://farm9.staticflickr.com/8422/7508404136_15bd3439d3_z.jpg" width="640" /></a><br />
Cut yarn and remove yarn from your fingers. Find the middle of the loop.<br />
<a href="http://www.flickr.com/photos/38270953@N02/7508402328/" title="DSC_0726 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0726" height="425" src="http://farm8.staticflickr.com/7113/7508402328_c3e8b17c6b_z.jpg" width="640" /></a><br />
Cut a small piece of yarn from the roll and wrap it around the center of the loop.<br />
<a href="http://www.flickr.com/photos/38270953@N02/7508401166/" title="DSC_0730 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0730" height="425" src="http://farm8.staticflickr.com/7126/7508401166_b255f2d56e_z.jpg" width="640" /></a><br />
Tightly knot the string around the middle.<br />
<a href="http://www.flickr.com/photos/38270953@N02/7508399574/" title="DSC_0731 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0731" height="425" src="http://farm8.staticflickr.com/7248/7508399574_9f4daa5955_z.jpg" width="640" /></a><br />
Trim ends of yarn tied around the middle.<br />
<a href="http://www.flickr.com/photos/38270953@N02/7508398240/" title="DSC_0734 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0734" height="425" src="http://farm9.staticflickr.com/8160/7508398240_a54563f199_z.jpg" width="640" /></a><br />
Insert scissors to the middle of the loop and cut. Turn pom over and do the same thing to the other side.<br />
<a href="http://www.flickr.com/photos/38270953@N02/7508396038/" title="DSC_0736 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0736" height="425" src="http://farm8.staticflickr.com/7128/7508396038_49748b5105_z.jpg" width="640" /></a><br />
Now you will have a frilly little pom on your hands. <br />
<a href="http://www.flickr.com/photos/38270953@N02/7508393836/" title="DSC_0739 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0739" height="425" src="http://farm8.staticflickr.com/7125/7508393836_53272a1c14_z.jpg" width="640" /></a><br />
Trim long edges of pom so that you have a perfectly round ball.<br />
<a href="http://www.flickr.com/photos/38270953@N02/7508392166/" title="DSC_0742 by thelittlekitchenthatcould, on Flickr"><img alt="DSC_0742" height="425" src="http://farm9.staticflickr.com/8162/7508392166_8240433ccb_z.jpg" width="640" /></a>
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When ready to string, heat up the glue gun. Using the same ball of yarn (or a different color), pull out a large strand from the yarn ball. I do not cut the yarn until I am finished gluing the poms so I have the right length. Put a couple of dots of glue in the middle of the ball. Press piece of yarn onto glue. Press pieces of yarn on pom ball into the hot glue to make it stick. Depending on how far you would like the poms spread out, continue to glue on piece of yarn. <br />
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<span class="Apple-style-span" style="font-size: xx-small;">Note: When I saw these originally made, Abby used a straight pin and yarn to string them together. I have never been talented with a thread and needle and I could not make this work. I found gluing them to be really easy to get each pom exactly where I wanted it. You can easily cut the string off and change up the order or color after you have used them once. </span><br />
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These poms are great for a photo back drop...<br />
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<a href="http://www.flickr.com/photos/38270953@N02/7395762576/" title="Untitled by thelittlekitchenthatcould, on Flickr"><img alt="Untitled" height="762" src="http://farm6.staticflickr.com/5312/7395762576_e129808cbd_z.jpg" width="600" /></a>
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Or provide a pop in trees...<br />
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<a href="http://www.flickr.com/photos/38270953@N02/7395766686/" title="Untitled by thelittlekitchenthatcould, on Flickr"><img alt="Untitled" height="640" src="http://farm8.staticflickr.com/7232/7395766686_de488e8a29_z.jpg" width="612" /></a>
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Maybe dangling over a food table...<br />
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<a href="http://www.flickr.com/photos/38270953@N02/6758324465/" title="IMG_1945 by thelittlekitchenthatcould, on Flickr"><img alt="IMG_1945" height="640" src="http://farm8.staticflickr.com/7022/6758324465_f70011dea6_z.jpg" width="640" /></a>
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The possibilities are endless.<br />
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Happy pomming. </div>
</div>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com4tag:blogger.com,1999:blog-451930699972445373.post-31596139266169279192012-06-19T21:27:00.000-05:002012-06-19T21:42:43.176-05:00parties: Father's Day in the Backyard<div style="text-align: center;">
<a href="http://www.flickr.com/photos/38270953@N02/7395815946/" title="Father's Day Menu by thelittlekitchenthatcould, on Flickr"><img alt="Father's Day Menu" height="331" src="http://farm8.staticflickr.com/7224/7395815946_fb208d8527_z.jpg" width="600" /></a><br />
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We had quite the backyard party to celebrate Father's Day. With a brother I love who is a father of two and a dad I adore, I decided we should celebrate them both. This menu would work at your backyard parties all summer long. </div>
<a href="http://www.flickr.com/photos/38270953@N02/7395816072/" title="Father's Day Collage by thelittlekitchenthatcould, on Flickr"><img alt="Father's Day Collage" height="975" src="http://farm8.staticflickr.com/7222/7395816072_c5797e792d_b.jpg" width="600" /></a><br />
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To celebrate the musical, theatrical man that is my father, I set up a little photo booth with hats and mustaches (all the hats were brought by my mother from my father's collection). We bared the Houston heat and had a lovely time. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/7405178984/" title="father's day collage 2 by thelittlekitchenthatcould, on Flickr"><img alt="father's day collage 2" height="630" src="http://farm8.staticflickr.com/7222/7405178984_ea781e5fc6_z.jpg" width="600" /></a></div>
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Mr. Hungry had quite the moment with the grill and my nephew Baxter insisted that his mother feed him while adorned with a hat and mustache. </div>
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<a href="http://www.flickr.com/photos/38270953@N02/7405178176/" title="fd collage by thelittlekitchenthatcould, on Flickr"><img alt="fd collage" height="431" src="http://farm6.staticflickr.com/5112/7405178176_e13a0fd9e0_z.jpg" width="600" /></a></div>
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Hope you had a lovely weekend and here's to more summertime fun. There's only one important dad missing from this picture. We missed Mr. Hungry's father, Ron... hope you enjoyed the day in Missouri!</div>
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The menu included: </div>
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<a href="http://thelittlekitchenthatcould.blogspot.com/2011/08/slightly-chunky-tomato-gazpacho-soup.html">Tomato Gazpacho Soup</a></div>
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<a href="http://thelittlekitchenthatcould.blogspot.com/2009/11/sliders.html">Sliders</a></div>
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<a href="http://thelittlekitchenthatcould.blogspot.com/2012/06/mini-potato-boats-fathers-day-food.html">Mini Potato Boats</a></div>
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Kale Caesar Salad</div>
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<a href="http://thelittlekitchenthatcould.blogspot.com/2011/07/ice-cream-cookie-sandwiches.html">Ice Cream Sandwiches </a></div>
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Lemonade Tea</div>
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<span class="Apple-style-span" style="font-size: xx-small;">Keeping it REAL: Now there were not as many doozies as the<a href="http://thelittlekitchenthatcould.blogspot.com/2012/05/oven-roasted-potatoes.html"> last party I was a part of</a>, but there were a few mishaps. While trying to pull my camera out of a cabinet, I spilled an entire can of paint primer on our wood floor. About an hour later, we discovered my brother and sister in law's dog, Rosie had eaten our second batch of sliders off the cooler when no one was looking. Thankfully, we got the primer off the wood and everyone had plenty to eat...but it just wouldn't be a party that I'm a part of without a few tragedies. </span></div>Ashlea Taylorhttp://www.blogger.com/profile/02051615637315101896noreply@blogger.com5