tag:blogger.com,1999:blog-51510719826229666012024-02-18T20:47:23.079-08:00Sweetie Pie"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." Julia ChildsCarleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-5151071982622966601.post-40139664386723993472011-07-31T17:11:00.000-07:002011-07-31T17:11:59.370-07:00Molten Chocolate Lava CakesIt has been such a long time since my last post, so I needed to make sure this one was a really good one haha and nothing is better than a warm chocolate molten lava cake!! These delectable desserts have been quite the hit in higher end restaurants the past few years - but there is no need to pay the high price because you can make them at home! They are very easy to make and they take no time at all!! Make sure that you have ramekin cups (but if you don't have them you can use a large muffin pan) Impress your friends with these rich individual cakes!!<br />
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You will need...<br />
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1 cup extra dark chocolate chips (I normally use Hershey's Special Dark)<br />
10 tbsp butter (remember, unsalted!...I made that bad mistake once...)<br />
3 eggs<br />
1/2 cup flour (I used spelt this time and they turned out really good)<br />
1 1/2 cups powdered sugar<br />
1 tsp vanilla extract (however, this time I used almond extract and it was amazing)<br />
If you have it in the house you can add a splash of orange liquor<br />
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First you want to get your butter melting...place a medium saucepan over medium low heat and throw the butter down in...<br />
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While the butter is melting I like to prep my ramekins...place 6 on a cookie sheet (for easier transporting to and from the oven) and use the butter trick. For those of you who don't know what the butter trick is, it is my little way to eliminate aerosol spray. Just take a small chunk of butter, wrap it in a napkin and smear it on the insides of the ramekins. Aerosol sprays are awful...don't even get me started on them.<br />
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After the butter is melted add the chocolate chips and stir stir stir!! The chocolate will stick to the bottom and burn very quickly so make sure you are constantly moving it around.<br />
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When the chocolate is a smooth consistency it should look like this...<br />
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Next throw in the powdered sugar and flour...<br />
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It should now look like this...<br />
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Crank the heat down and add the eggs...stirring quickly once again (sometimes I even remove the saucepan from the heat so that the eggs do not begin to cook). Once the eggs are mixed in you can turn the heat back up and stir until smooth.<br />
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You can then stir in the almond extract (or vanilla) and orange liquor. After everything is mixed together divide the batter between the six ramekins.<br />
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Bake in a 425 degree oven for 14-16 minutes (watching them...it takes some time to get the right amount of time, every oven is different and these cakes are very sensitive.) They should have a crusty exterior and when they are cut into a gooey center should flow out.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Enjoy!! =)Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-21040645983981069532011-07-07T19:14:00.000-07:002011-07-07T19:14:17.211-07:00Mr. Todd's Pie Factory =)So last weekend I got to spend with my family and a bunch of great friends at the beach and on the way back we decided to stop at Mr. Todd's Pie Factory in Somerset New Jersey because one of my friends knows Mr. Todd. For those of you who don't know this jolly baker appeared on an episode of Shark Tank in order to expand his pie factory and get the word out on his to die for pies. With pure excitement we rushed in the doors right before he closed and purchased some delightful pie...the apple pie was AMAZING. Kudos to you Mr. Todd!!<br />
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</div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-26086496610137831212011-06-26T19:12:00.000-07:002011-06-26T19:12:08.638-07:00chocolate cream cheese brownie cake...yummmmmThis weekend we celebrated my cousins graduation/my sisters birthday/my cousins birthday/fathers day for my uncle and pop-pop/probably something else too...there was lots of celebrating...so it called for lots of yummy desserts of course! So I was assigned the birthday/fathers day cake...but I wanted to do something different and I really wanted an excuse to use my semi-new "music to chocolate" cookbook...therefore obviously something chocolaty was gonna be made. After much thinking I decided on the cream cheese brownies (although to be honest I experimented with the recipe...turned it more into a "cake")...so you will need...<br />
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6 tbsp unsalted butter<br />
1 cup cream cheese<br />
1/2 tsp vanilla extract (although I used almond instead)<br />
1 cup granulated sugar<br />
2 eggs<br />
3 tbsp unsweetened cocoa<br />
3/4 cup self rising flour (if you don't have self rising flour regular flour will do just fine however for ever cup add a tsp of baking powder and a pinch of salt)<br />
1/3 cup chopped nuts (of your choice...although I didn't use them this time)<br />
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However, I did not follow this recipe exactly...I doubled the butter and eggs but only added a tiny bit more sugar (I didn't want to use a full 2 cups cause thats waaayyyy to much)...I also cut back on the cocoa powder and added a bar of special dark chocolate to the butter as it was melting). Basically I needed to make the brownies fit into a larger pan so I needed to "brownie" part to be bigger...however my experiment could have gone a little better (I personally thought they were a little dry, although it just made it taste more like a cake than a brownie).<br />
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First thing you want to do is cream together the cream cheese with 5 tsp of the sugar...once creamed add the vanilla extract (or in my case the almond extract)...<br />
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Once this is all blended together set aside and beat the eggs with the sugar until fluffy...while this is happening have the butter melting on the stove and once melted add the cocoa powder (and dark chocolate too, if you want)...once this is melted add the mixture to the fluffy egg mixture...<br />
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Fold in the flour and then pour into a greased...WITH BUTTER NOT SPRAY!!! (sorry, just had to interject that since I HATE cooking/baking spray...*coughpamcough* is the WORST for any bakeware/cookware...which I have probably ranted on about on here before, but just as a reminder stay far far away from that awful stuff. Okay, back to the brownies...pour half of the batter into a butter greased 8x8 inch pan (or larger if you are doubling the recipe)...next spread on the cream cheese mixture...and then pour the rest of the batter on top...<br />
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Bake in a 350 degree oven for about 35-45 minutes and then allow to cool. While its cooling I whipped up a quick buttercream icing...literally just took a stick of room temperature butter, threw some powdered sugar and a splash of milk in a bowl and creamed it all together with a hand mixer...super easy!! You can add some unsweetened cocoa powder to it if you want it to be chocolate.<br />
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Once cool spread the frosting on and your good to go!!<br />
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This recipe was adapted from "The Food and the Music of Chocolate"Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-52333302662949123442011-06-22T12:46:00.000-07:002011-06-22T12:46:58.738-07:00banana muffins with chocolate cream cheese frostingFor my sister's birthday today she wanted a banana bread, and she loooooves any kind of frosting...so I thought it would be good to turn the banana bread into muffins and frost them with a cream cheese frosting. Using Rachael Ray's banana bread recipe I whipped up these muffins in like 20 minutes, they are so so soo easy and bake much quicker than a bread. To make the muffins you will need...<br />
<br />
1 1/2 cups flour<br />
1 cup sugar (however, I cut it down to 1/3 cup...my sister doesn't like things sweet)<br />
1 tsp baking soda<br />
pinch of salt<br />
1/4 cup oil<br />
2 eggs<br />
3 bananas<br />
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First you want to mix together the flour, baking soda, salt, and sugar (although you technically are supposed to add the sugar to the banana's, I forgot though and threw it in with the dry ingredients...but it was fine)...<br />
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Next you want to mash up the bananas...I find that a fork does the job best...<br />
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Then you can incorporate the wet ingredients with the dry ingredients and fold together...don't overmix!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNAJLZxNTOftfyn1FqIQvF3_PFRzN0_1FOOwt5Pwoh6XP0RuhIAmK0tWToclKHjpkpBSpta9GDJ-KMMMmc9wezMr7Ah2lvVC41K-DJ2GwAjh58LjGAFCqKTky3tm4dx5RkNlO-Oa71fg/s1600/banana+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNAJLZxNTOftfyn1FqIQvF3_PFRzN0_1FOOwt5Pwoh6XP0RuhIAmK0tWToclKHjpkpBSpta9GDJ-KMMMmc9wezMr7Ah2lvVC41K-DJ2GwAjh58LjGAFCqKTky3tm4dx5RkNlO-Oa71fg/s320/banana+3.jpg" width="320" /></a></div><br />
I like to use a small ladle to add the mixture to the muffin tins...it helps them to be uniform and it doesn't drip off the spoon as easily...<br />
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Bake in a 350 degree oven for about 20 minutes...just watch them though when they turn a golden brown color its time to take them out....<br />
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So that they would cool faster I removed them from the muffin tin and placed them on a cookie sheet. While they were cooling I whipped together the frosting...for which you will need...<br />
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8 oz cream cheese<br />
4-5 tbsp butter<br />
1 tsp vanilla extract<br />
1 1/2 cups powdered sugar<br />
2 tbsp unsweetened dark cocoa powder<br />
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First you want to cream the cream cheese with an electric hand mixer...<br />
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Then add the butter and mix again...slowly! You can then add the vanilla and powdered sugar (in batches)...beating slowly and evenly...once it is all combined you can add the cocoa powder and beat again until there is no more white...<br />
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Allow the frosting to chill in the refrigerator for about 15 minutes so that it s easily spreadable...<br />
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Frost and enjoy!! I found its best to keep the muffins in the fridge =)<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-18204887119483040622011-06-22T11:30:00.000-07:002011-06-22T11:30:09.296-07:00black bean and rice burgersToday is my wonderful sister's birthday and so I set out to make her a birthday dinner. Lately she has been on this vegetarian kick and so I decided to make her homemade veggie burgers...except these are different than the kind you buy frozen, these are made primarily with beans and rice. They are super simple to make and they taste great, a million times better than those gross frozen discs you buy in the freezer section of the grocery store. All you need for them are:<br />
<br />
1 1/2 cups black beans<br />
1 cup cooked brown rice (I used long grain)<br />
2 cups bread crumbs (I used panko because they are crunchier, but you can certainly use any kind! I would stay away from the seasoned ones though because they normally have additives in them - and you can certainly make your own by putting stale bread in the food processor)<br />
1 white onion<br />
1 red bell pepper<br />
4-5 cloves garlic<br />
1/2 tsp turmeric<br />
1/4 tsp cumin<br />
<br />
The first thing you want to do is follow the directions for the rice you are using and begin to boil the water. While the water is boiling you can definitely multi-task and get the onion and garlic down in your pan with a little olive oil. Whenever working with onions and veggies make sure you always start the onion before the other veggies because they take longer to cook. Throw in a pinch of salt to start pulling the moisture and allow them to "sweat".<br />
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Once the onions and garlic are a translucent color you can add the red pepper...make sure you are stirring occasionally to keep everything from sticking, but don't stir too often or they won't get a nice browning. After the pepper is soft add the tumeric and cumin.<br />
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While the onion/pepper mixture is cooking you can start mashing the black beans. You can do this by hand but it is much easier to throw them into the food processor and pulse until they are mashed with a few chunks still there (you don't want to puree it or anything!) It should look like this...<br />
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Once the beans are mashed add the onion/pepper mixture (which should be cool, you don't want to put it in there scalding hot or it will start to cook the beans...and not to mention burn your hands!) Your rice should be cooked by now as well. I threw my rice in the food processor and pulsed a few times just to break it down a little...but you still want it to be slightly chunky. Also, add your breadcrumbs at this time. Start to incorporate it all together with a spoon...<br />
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Now is when you get dirty...the best tool for this job is your hands...so roll up your sleeves and get in there and mix everything together...<br />
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Once its at the above stage you can form the mixture into patties which can be refrigerated to use the next day or frozen for up to I would say 3 months.<br />
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As you can see the pepper chunks are still pretty big...you can make them smaller but I like having them bigger because it gives the burgers more texture. These burgers can be cooked on an outside grill, an indoor grill, or a skillet. Sometime I want to try using quinoa instead of rice...that will be my next project! Enjoy!!Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com1tag:blogger.com,1999:blog-5151071982622966601.post-3035094138001848222011-06-21T20:04:00.000-07:002011-06-21T20:04:03.716-07:00Orzo SaladThis is one of my favorite go-to side dishes because its so super easy to make - especially in the summertime for picnics and outdoor events because its a pasta salad that has a vinegar based dressing, therefore heat will not contaminate it. Orzo is a really fun little pasta because it acts almost as a rice, it absorbs all of the liquid that it is being cooked in. To make this orzo salad you will need:<br />
<br />
4 cups chicken broth<br />
1 1/2 cups orzo (uncooked)<br />
1 red onion<br />
1 can chick peas (also called garbanzo beans)<br />
1-1 1/2 cups cherry tomatoes (cut in halves or thirds)<br />
Fresh mint<br />
Fresh basil<br />
1 cup extra virgin olive oil<br />
1/2 cup red wine vinegar (although I used balsamic because that's all I had on hand)<br />
2 tbsp honey (or agave nectar)<br />
2 tsp salt<br />
2 tsp black pepper<br />
the juice of half a lemon<br />
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The first thing you want to do is take your chicken broth and put it in a heavy bottomed pot (I prefer to use a non-stick pot when working with orzo because it helps to keep it from sticking after all the water is absorbed). Set the heat on high and cover until the broth begins to boil. Add the 1 1/2 cups of dry orzo to the chicken broth, cover and reduce heat to a simmer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9tXXzHR9N8ppY2dW-215eoz1HMUQbxhs04MFjk0mFWXWWaTjZ2-oeaSOVlhwWKJQW8E5d1O6zA1eAJCXTU1MA4S4lZxSvLr8yLc0iiLSXnymWLAVnOLBdkwqUvTYrKdeHldUCCybSuI/s1600/orzo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9tXXzHR9N8ppY2dW-215eoz1HMUQbxhs04MFjk0mFWXWWaTjZ2-oeaSOVlhwWKJQW8E5d1O6zA1eAJCXTU1MA4S4lZxSvLr8yLc0iiLSXnymWLAVnOLBdkwqUvTYrKdeHldUCCybSuI/s320/orzo+1.jpg" width="320" /></a></div><br />
While the orzo is cooking you can finely chop your red onion, tomato, mint, and basil. When the orzo is done cooking it should look like this...notice all of the water is absorbed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp76uHo-gI-CYKgB5-HUL3CNMbPczP_kih9WFhy5TjezHug9tAy4keqPmr7kEgD2WYFqrlmnvx1ZF21bJHgXNhXiTk2FGeeDK6SiyhWeSHvRSQIDEfitkFpoXpr-wcWkZvsjq-jTfB3rk/s1600/orzo+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp76uHo-gI-CYKgB5-HUL3CNMbPczP_kih9WFhy5TjezHug9tAy4keqPmr7kEgD2WYFqrlmnvx1ZF21bJHgXNhXiTk2FGeeDK6SiyhWeSHvRSQIDEfitkFpoXpr-wcWkZvsjq-jTfB3rk/s320/orzo+3.jpg" width="320" /></a></div><br />
Move the orzo to a large bowl and allow to cool before adding the chick peas, red onion, tomatoes, basil, and mint. While it is cooling you can make the dressing. To do this first you whisk together the vinegar with the lemon juice, honey or agave nectar, and salt...then you will SLOWLY add the olive oil making sure that you are whisking continually as the oil is being added in a steady stream. By doing this you are emulsifying the dressing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38aXAhzF9_wuNRSGyIEGDW9HGzF0qK150BB4wu5P1jtVaD5AJl0CQaQ-KlFCA52cG5qtlQoK-kNFyTWFTxs8EIvDGmFRbpG88qtwUSwgKTOyXxD2m6uQas_4-UgoHjUcsq3YUaEzGuuU/s1600/orzo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38aXAhzF9_wuNRSGyIEGDW9HGzF0qK150BB4wu5P1jtVaD5AJl0CQaQ-KlFCA52cG5qtlQoK-kNFyTWFTxs8EIvDGmFRbpG88qtwUSwgKTOyXxD2m6uQas_4-UgoHjUcsq3YUaEzGuuU/s320/orzo+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>When the dressing is completely emulsified it will look like this...<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXlQt0gH2OmQl8E3_yzUGiz2KCIZIeAD2GzytqKC727lhjUKUvIF9Ybas9ULOQWX0go2KwTpvS2K5cP68jcFY_dJCSqUxwWgfAPkU7tliYFIiO_lghDEhq3AtqilKdwu7R3fMHtCg1L8/s1600/orzo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXlQt0gH2OmQl8E3_yzUGiz2KCIZIeAD2GzytqKC727lhjUKUvIF9Ybas9ULOQWX0go2KwTpvS2K5cP68jcFY_dJCSqUxwWgfAPkU7tliYFIiO_lghDEhq3AtqilKdwu7R3fMHtCg1L8/s320/orzo+4.jpg" width="320" /></a></div><br />
Once the orzo is cooled you can add all of the ingredients as well as about half of the dressing...the rest of the dressing you want to save for serving later because when the orzo is chilling in the refrigerator it tends to soak up a lot of the dressing. Make sure that you re-dress the salad right before serving. It can be served room temperature, but it is best served cold.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQAUC9TPlJc-pJ3_-R82GID3qgReDp6pP8rUBEnrh4aKmm8A7rHTfmQGuaZhd-pwCEU1OW45Kz6k-LTucHVizC3cHfUKjJueMgVfqtY5faT1V7QN9Zp8byp7teVeplnS1Y_WHwIYMcqw/s1600/orzo+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQAUC9TPlJc-pJ3_-R82GID3qgReDp6pP8rUBEnrh4aKmm8A7rHTfmQGuaZhd-pwCEU1OW45Kz6k-LTucHVizC3cHfUKjJueMgVfqtY5faT1V7QN9Zp8byp7teVeplnS1Y_WHwIYMcqw/s320/orzo+6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-5316860977674076102011-06-17T14:07:00.000-07:002011-06-17T14:07:38.339-07:00French Onion SoupMy absolute favorite time of year is fall leading into winter...crisp cool air, sweaters, leaves, Thanksgiving...and then Christmas!! And of course lots and lots of baking happens in the fall, its only natural =) One of my favorite fall-ish foods in french onion soup...its so warm and homey, and really easy to make!! Already tired of summer (least favorite season of them all) I decided to do something to remind me of fall, so I whipped up this french onion soup. All you really need is about 5 white onions, some garlic, a carton of beef broth, balsamic vinegar, and whatever spices you want to add.<br />
The first thing I did was take a heavy bottomed pot...I used the Calphalon 4 quart soup pot...put a little olive oil in the bottom and add your chopped onion...throw in a little salt to pull out the moisture and let them cook down until they begin to get limp and sweat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLr95rUoCzNH9QG5gynBz0qG70MIkBgwferOVR0G72_XhHEM_gyMM32JV_diqH6P253faoMI3hwTYZHav9Y0SrCW258psYDsxHfUgy9wMYIrK2ET1P7xxtviH4lFBOERdVFvz5sTABLXg/s1600/onion+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLr95rUoCzNH9QG5gynBz0qG70MIkBgwferOVR0G72_XhHEM_gyMM32JV_diqH6P253faoMI3hwTYZHav9Y0SrCW258psYDsxHfUgy9wMYIrK2ET1P7xxtviH4lFBOERdVFvz5sTABLXg/s320/onion+8.jpg" width="320" /></a></div>After they begin to cook down they will look like this...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLGYDG-SAFpecPYlfI9_peFcpj2_QHsQ8mpFuPoapFty91iQGkDx6-SsTtyGoavGG36T3PCYHgRemHb2sJEJnM8okqPcL72zEOYOedPDrnOhrifsCR1IarA2-6cn0g5r79QvI4eCGchs/s1600/onion+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLGYDG-SAFpecPYlfI9_peFcpj2_QHsQ8mpFuPoapFty91iQGkDx6-SsTtyGoavGG36T3PCYHgRemHb2sJEJnM8okqPcL72zEOYOedPDrnOhrifsCR1IarA2-6cn0g5r79QvI4eCGchs/s320/onion+9.jpg" width="320" /></a></div>When they start to brown a little you can add a few splashes of balsamic vinegar and a little bit of sugar...I used agave nectar but I used a little too much and my soup was sweeter than I wanted it to be...so its better to use less and add more later if you wanted to...basically the sugar is just to help caramelize the onions...once they start to caramelize they will look like this...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tZpHqlqQAUFn8G4hsqhvjycL4mszFWVwINzoTQ85rf0U4IgEVSwiVZa_tHiAQZjvR8hJBODglEY0nYFGb28n_gBPn9F0ca_4Hkz5z_4Qxbpt-dqLYRS9T8kxNXCydytmY_YUnBoS-94/s1600/onion+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tZpHqlqQAUFn8G4hsqhvjycL4mszFWVwINzoTQ85rf0U4IgEVSwiVZa_tHiAQZjvR8hJBODglEY0nYFGb28n_gBPn9F0ca_4Hkz5z_4Qxbpt-dqLYRS9T8kxNXCydytmY_YUnBoS-94/s320/onion+6.jpg" width="320" /></a></div>Allow them to continue to cook...stirring occasionally to make sure they all get evenly browned and caramelized...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzh1I3-_kDJLOiDZqC0lV7b_GQFxAuTlP_FVLp_AFr5P9lt7egK83wyjm3R__KVvG-dryWSwwSTXfGKIQVXJEXes8uZ5RLYRj97Td0IeanCUwdKUYtwd6tqG4YdiSJrelVoizO7yE8jI/s1600/onion+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzh1I3-_kDJLOiDZqC0lV7b_GQFxAuTlP_FVLp_AFr5P9lt7egK83wyjm3R__KVvG-dryWSwwSTXfGKIQVXJEXes8uZ5RLYRj97Td0IeanCUwdKUYtwd6tqG4YdiSJrelVoizO7yE8jI/s320/onion+7.jpg" width="320" /></a></div>Once the onions look like the above picture you can add the carton of beef broth and whatever spices you want...I got a little spice happy haha and added a whole bunch of different things...dried basil, paprika, red pepper, nutmeg...<br />
Cover the soup and allow to simmer for about 30 minutes...after its finished simmering ladle it into crocks and add croutons or slices of french bread...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhh2Ab4Xodtkt1XOQ3suMDKcUomUtOOvYlNtRtZYzM74M8GECfT06OcP7qNDNEKrY2TKxsdR0nObdqXiDgcpduKL_bGaYN_K_JKTh4T94oJN-3eZHEzzkgmea3-ZqptPABWLvIDmNXedw/s1600/onion+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhh2Ab4Xodtkt1XOQ3suMDKcUomUtOOvYlNtRtZYzM74M8GECfT06OcP7qNDNEKrY2TKxsdR0nObdqXiDgcpduKL_bGaYN_K_JKTh4T94oJN-3eZHEzzkgmea3-ZqptPABWLvIDmNXedw/s320/onion+1.jpg" width="320" /></a></div>Then you can add cheese, most recipes call for gruyere, but I didn't have any so I just used fresh mozzarella...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkK0BMhUl1wVanjAguPDY4juppSvD9oR2MfetgLxO7FDF7xpPa136Qo4RskWq-kpzpEWGW8igTCnyIQmxUfewmhBrRwc1M6wKNaUeBE9XiCFqE_ZHwrCmT7NiT8yl0WtW2qIFwDSNtaic/s1600/onion+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkK0BMhUl1wVanjAguPDY4juppSvD9oR2MfetgLxO7FDF7xpPa136Qo4RskWq-kpzpEWGW8igTCnyIQmxUfewmhBrRwc1M6wKNaUeBE9XiCFqE_ZHwrCmT7NiT8yl0WtW2qIFwDSNtaic/s320/onion+2.jpg" width="320" /></a></div> Stick under the broiler for a few minutes until the cheese turns brown and bubbly...<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsfYnPkyWVwGkRnSYdSVtq_93VK6ME5UfGdhX8EesQf73B7PNNdbiD-3y_xiG3KOmeNmwLiVPngCDGbSokHFCHv0uX8UeLUyzVguDkpUEWVPDTiP1Mn42E4GG9dL7ZSNP9Mu4hM7N-3E/s1600/onion+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsfYnPkyWVwGkRnSYdSVtq_93VK6ME5UfGdhX8EesQf73B7PNNdbiD-3y_xiG3KOmeNmwLiVPngCDGbSokHFCHv0uX8UeLUyzVguDkpUEWVPDTiP1Mn42E4GG9dL7ZSNP9Mu4hM7N-3E/s320/onion+5.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjW5_YDdmWu7gnHr9z_EahbEx8S91m9faOnPGQ9slYy8IA14WAjOkFLv14flQvIue-TcFZvry4MUNmoNMUMmQNTnu32lleiMGFfyzQ_fmGOqLInXxrdGdf-FQgg5O3NLQISzrD4MGnO4/s1600/onion+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjW5_YDdmWu7gnHr9z_EahbEx8S91m9faOnPGQ9slYy8IA14WAjOkFLv14flQvIue-TcFZvry4MUNmoNMUMmQNTnu32lleiMGFfyzQ_fmGOqLInXxrdGdf-FQgg5O3NLQISzrD4MGnO4/s320/onion+3.jpg" width="320" /></a></div> Enjoy!! =)Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-65227222730495914012011-06-11T19:53:00.000-07:002011-06-11T19:53:31.052-07:00devil's food cupcakes with salted almond double chocolate frosting!Due to my want of chocolate for the past couple of days I decided to crack open the cupcake book my friends got me for my birthday and try out the devil's food cupcakes and experiment with a new buttercream frosting recipe (since my usual one is sickeningly sweet). The cupcakes were super easy to make and intensely chocolaty!! To make the cupcakes you are gonna need...<div><br />
<div>1 cup all purpose flour</div><div>1/4 cup unsweetened cocoa powder (I used the special dark kind)</div><div>3/4 baking soda</div><div>1/4 tsp salt</div><div>1/2 granulated sugar</div><div>1/2 cup packed brown sugar</div><div>4 tbsp unsalted butter (room temp. is best)</div><div>1 egg (also room temp...just a little tip, its always best to bake with room temp. eggs)</div><div>1 tsp vanilla extract</div><div>1/2 cup lukewarm water</div><div>1/4 cup buttermilk (or you can just use regular milk with a tsp of lemon juice or white vinegar)</div><div><br />
</div><div>First make sure you preheat your oven to 350 degrees and place 12 cupcake liners in your cupcake pan. Then you are going to take the dry ingredients (remember, sugar is not a dry ingredient) and mix them together in a medium bowl. This is going to consist of the flour, cocoa powder, baking soda, and salt. The mixture will look like this...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzhEs2no5hEZyiCUI0kfy0O5_q5L51M1HCLTW78dMDgfxpp2X-AGYpGyC_MfZmPaIWF6Vr_IPvbRzPLeyl4ln1ByhV0-I2y3GE0ra4VzBIZny68UMggqObJmR21-fhKnyDaq89tD4LrE/s1600/bday+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzhEs2no5hEZyiCUI0kfy0O5_q5L51M1HCLTW78dMDgfxpp2X-AGYpGyC_MfZmPaIWF6Vr_IPvbRzPLeyl4ln1ByhV0-I2y3GE0ra4VzBIZny68UMggqObJmR21-fhKnyDaq89tD4LrE/s320/bday+7.jpg" width="320" /></a></div><div><br />
</div><div>Next you are going to take the granulated sugar as well as the brown sugar and blend it together with a hand mixer until the butter is incorporated with the sugar...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh561Cf5gkeUpSy8ShZKEOxfqmtQwKszyINKlpvYiZ_uBpgBwS8ZF4AqG5exQyWuequq1oMUHaFi5cOje2VuoDQ32ge4x7NgIubTsmcn1biw2L9zKArBQ7gcY_5LNlkDP9z3QrfDLS3bLY/s1600/bday+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh561Cf5gkeUpSy8ShZKEOxfqmtQwKszyINKlpvYiZ_uBpgBwS8ZF4AqG5exQyWuequq1oMUHaFi5cOje2VuoDQ32ge4x7NgIubTsmcn1biw2L9zKArBQ7gcY_5LNlkDP9z3QrfDLS3bLY/s320/bday+8.jpg" width="320" /></a></div><div><br />
</div><div>After the butter and sugar are mixed together add the egg and the vanilla, blend the mixture again until it reaches a creamy consistency...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAP-A_0YByX2NdjXo2FaBpJQV4j3DSDcGhqmz-GSLRDkKi-gltaLxzaPf_dVbWriYLFA31nS_64CTdMkZV8j2bqsmFeQ4yTaKdQf3IiPq-gsvnbduKvZNRviljMo9W7M1BZorr9GGCCo/s1600/bday+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAP-A_0YByX2NdjXo2FaBpJQV4j3DSDcGhqmz-GSLRDkKi-gltaLxzaPf_dVbWriYLFA31nS_64CTdMkZV8j2bqsmFeQ4yTaKdQf3IiPq-gsvnbduKvZNRviljMo9W7M1BZorr9GGCCo/s320/bday+9.jpg" width="320" /></a></div><div><br />
</div><div>You are then going to begin to add the dry ingredients to the sugar mixture - it should be added in three doses, alternating the water and buttermilk in between each dose...also, make sure to blend well in between each dose but be careful to not over blend or else the cupcakes with be tough.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_ZT9RWswxl2fWKJmTp3_JS83oJMlm8B9MLuKysO-rWimVKQcxaiUhU-kzQFD9QIyutOCSOX5XEr7rbCpGWsRtYTwsDxvcID6-OWTxr-C4j1d3blS25M56DJ4ZoLnYHLTEOzWUaylP8Q/s1600/bday+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_ZT9RWswxl2fWKJmTp3_JS83oJMlm8B9MLuKysO-rWimVKQcxaiUhU-kzQFD9QIyutOCSOX5XEr7rbCpGWsRtYTwsDxvcID6-OWTxr-C4j1d3blS25M56DJ4ZoLnYHLTEOzWUaylP8Q/s320/bday+10.jpg" width="320" /></a></div><div><br />
</div><div>Once the batter is all blended together divide into 12 cupcake cups and bake for about 20 minutes...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWznKcg6uYRCfY9F8PDqnOGxP5siOVUGw0Myb7b3UA6dcxsDyWZEAcUI7cFvlG7rEe2FfQr11eg7O0dutLwQ-yt7kVYJENiLpzOcZH3qdcPZDFjnwYUCYA1lchGGwa2RriDaAWyzIYUY/s1600/bday+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWznKcg6uYRCfY9F8PDqnOGxP5siOVUGw0Myb7b3UA6dcxsDyWZEAcUI7cFvlG7rEe2FfQr11eg7O0dutLwQ-yt7kVYJENiLpzOcZH3qdcPZDFjnwYUCYA1lchGGwa2RriDaAWyzIYUY/s320/bday+11.jpg" width="320" /></a></div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniUf0rbj6czg4MSP3D6GIKLHmjR-Wt6ffGbg56eYqdDSBx56TFoiHFsFpzC_K5bCUb6cFgUaHcbO-thhyphenhyphenpvTtQuc9fF5kzRk9vbyFvH9GfZyQvhM5bg2hC0uCFNpf6SezT3kNmpAHl7o/s1600/bday+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniUf0rbj6czg4MSP3D6GIKLHmjR-Wt6ffGbg56eYqdDSBx56TFoiHFsFpzC_K5bCUb6cFgUaHcbO-thhyphenhyphenpvTtQuc9fF5kzRk9vbyFvH9GfZyQvhM5bg2hC0uCFNpf6SezT3kNmpAHl7o/s320/bday+14.jpg" width="320" /></a></div><div><br />
</div><div>While the cupcakes are baking you can start on the frosting. Now, I normally do a powdered sugar frosting but I didn't want anything too sweet for these cupcakes or it would have overpowered in intense chocolaty goodness! And I also wanted to experiment and try something new - so I turned to the back of the book where I discovered a buttercream recipe that I have never hear of before! For the frosting you will need...</div><div><br />
</div><div>3-4 egg whites (depending on the size of the eggs)</div><div>3/4 cup granulated sugar</div><div>1 tbsp powdered sugar</div><div>1 cup (16 tbsp, or 2 sticks) room temp. butter</div><div>2 tbsp unsweetened cocoa powder (I used the special dark again)</div><div>1/2 cup dark chocolate chips</div><div>2 tsp almond extract</div><div><br />
</div><div>First you are going to want to heat your egg whites with the sugar over a double boiler for a few minutes or until the temperature of the mixture reaches 160 degrees. If you do not have a double boiler you can always use a heat proof bowl over a saucepan filled with simmering water. Make sure you are constantly stirring the egg white mixture or else the egg whites will cook...yuck!!</div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkxT43GJNcWXNacKnlwRSaVYkBp2h1xv0bb0y_sEC9lweySjebUi_Qc2DCbGYWnW3-an2GMIZE3b4HuJ4__6jYPtnpt2NmVA6DEfT20W1KNt8BpdiMAhtBr3sGKJfI0GQyo_jnljBlF8/s1600/bday+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkxT43GJNcWXNacKnlwRSaVYkBp2h1xv0bb0y_sEC9lweySjebUi_Qc2DCbGYWnW3-an2GMIZE3b4HuJ4__6jYPtnpt2NmVA6DEfT20W1KNt8BpdiMAhtBr3sGKJfI0GQyo_jnljBlF8/s320/bday+12.jpg" width="320" /></a></div><div><br />
</div><div>Once the 160 degree temperate is reached pour the mixture into a bowl and allow it to cool down for a few minutes before beating with a hand mixer until the mixture forms stiff peaks...it took me a little over 5 minutes to get it to this point...</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioj4KBnsAGuXkSoMw0iN-Dg5lour3u9uGrpkdO71557lhf3VuIp7RtI6S8pMpl14Tp3gJl34qaLHnUVhKhkpivrbJJ9ykGiJlX6JJtaoaulB1lkYkUfkofSDBDp8F9bg0lEeOFqsDBAnE/s1600/bday+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioj4KBnsAGuXkSoMw0iN-Dg5lour3u9uGrpkdO71557lhf3VuIp7RtI6S8pMpl14Tp3gJl34qaLHnUVhKhkpivrbJJ9ykGiJlX6JJtaoaulB1lkYkUfkofSDBDp8F9bg0lEeOFqsDBAnE/s320/bday+15.jpg" width="320" /></a></div><div> You can't really see the stiff peaks in this picture...but it was holding, you will be able to tell when it is done.</div><div><br />
</div><div>After the mixture is holding still peaks you can add the cocoa powder and beat the mixture again. Next you are going to want to melt the chocolate chips in the double boiler with about 3-4 tbsp of the butter...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh209NFSkTYdWygSLXO35au2p9uHtk5FKIqzFfWUZZkQODZK8YaRUypF_QD8ZC3c0BeI6tiiZbI0Ruegm0q70O0ObFkHDfZLR3bxdZFIHTdgzzv-hLS11v18hb8lnmS1tqcfQGMb8CLOcg/s1600/bday+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh209NFSkTYdWygSLXO35au2p9uHtk5FKIqzFfWUZZkQODZK8YaRUypF_QD8ZC3c0BeI6tiiZbI0Ruegm0q70O0ObFkHDfZLR3bxdZFIHTdgzzv-hLS11v18hb8lnmS1tqcfQGMb8CLOcg/s320/bday+13.jpg" width="320" /></a></div><div><br />
</div><div>Once the chocolate mixture is melted allow to cool and then add to the frosting mixture. Next you are going to want to add the rest of the butter, powdered sugar, salt, and almond extract and mix until it reaches a fluffy frosting texture. Now it may seem a little runny at first...but you are going to want to refrigerate it for about an hour so that it hardens and is easier to spread on the cupcakes. After it is done refrigerating if will look like this...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVC9fzKThcEsOpUTQhOrgx9QQTadG1-Vrq8i_NG2QPd3nu4z7z9kPYx-8BHlGeXgdDEW_7oXoYydPyVDLE_M7vMf1f3k14mP742fzNV_JCw-8_G6XAds9GWewbaJtfGDf2aKL5WZbT5A/s1600/bday+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVC9fzKThcEsOpUTQhOrgx9QQTadG1-Vrq8i_NG2QPd3nu4z7z9kPYx-8BHlGeXgdDEW_7oXoYydPyVDLE_M7vMf1f3k14mP742fzNV_JCw-8_G6XAds9GWewbaJtfGDf2aKL5WZbT5A/s320/bday+1.jpg" width="320" /></a></div><div><br />
</div><div>After frosting the cupcakes sprinkle a small pinch of sea salt chunks on the top...this gives it the really yummy sweet/salty taste!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUrzYIzJELIyxxKBOvhmEH2fHxgbmss8BzWgJ4ZTwK8d15ARpbdL23LUy1QPjDQTas4h3xWDcn53xyVQNliMzpP2YyGVNMxZkdj8QZoJVi7JPDEH2EyXhdONZOsBHVWVtR5h09MT2Yig/s1600/bday+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUrzYIzJELIyxxKBOvhmEH2fHxgbmss8BzWgJ4ZTwK8d15ARpbdL23LUy1QPjDQTas4h3xWDcn53xyVQNliMzpP2YyGVNMxZkdj8QZoJVi7JPDEH2EyXhdONZOsBHVWVtR5h09MT2Yig/s320/bday+2.jpg" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxC2fPhGoDrJW6_nck0NmQUeumRtR-1Yx2nz6TZ1bmHRbL7HgQFEM_WshZYFQyADeIW4n3g0neZU4tKD9pZtXXgs6Ot42nHXuQCXjX-1M0E05KctTs91aHA8HlcS3gW6dFrO9mF0MvTA/s1600/bday+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxC2fPhGoDrJW6_nck0NmQUeumRtR-1Yx2nz6TZ1bmHRbL7HgQFEM_WshZYFQyADeIW4n3g0neZU4tKD9pZtXXgs6Ot42nHXuQCXjX-1M0E05KctTs91aHA8HlcS3gW6dFrO9mF0MvTA/s320/bday+3.jpg" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvR4I_N1BvJRN0Lc16MSWM7ueeulPpVRgdXYsrtYBGS5GMYunf4Tr90I6zHFlnOLcZ_SD5i4yrVUl62V_Pa8Fb-MxGUH8qFrVL7YDdFmFdFkLfNMndeIW_k-NF-kDYT2jb8hwKNuiwpQ/s1600/bday+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvR4I_N1BvJRN0Lc16MSWM7ueeulPpVRgdXYsrtYBGS5GMYunf4Tr90I6zHFlnOLcZ_SD5i4yrVUl62V_Pa8Fb-MxGUH8qFrVL7YDdFmFdFkLfNMndeIW_k-NF-kDYT2jb8hwKNuiwpQ/s320/bday+6.jpg" width="320" /></a></div><div><br />
</div><div>This recipe was taken and adapted from <u>Cupcakes </u> "luscious bakeshop favorites from your home kitchen" by Shelly Kaldunski...Devil's Food Cupcakes pg. 28...Basic Buttercream Icing pg. 112</div><div class="separator" style="clear: both; text-align: center;"></div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-73222721580101031292011-06-09T12:40:00.000-07:002011-06-09T12:40:20.409-07:00what are you smokin?!So for awhile now I have been wanting to try out the Polyscience Smoking Gun from Williams-Sonoma and along came my perfect opportunity to learn being that it is part of my tech class on Sunday. When I found out I was going to be doing a class on BBQ ribs I was kinda nervous because I have never made ribs before and never ever have I even come close to using the smoking gun!! So I asked my manager if it would be okay for me to take it home for the night to experiment...and that is just what I did. In my fear of filling the entire kitchen with smoke I took the little machine outside along with an assortment of random things from the fridge. I opened up the box, assembled the smoker and filled the little cavity with my first choice of chips...Mesquite.<br />
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After filling the little cavity with my chips I proceeded to light them...after burning my fingers twice I finally got the thing to light and smoke begin piping out of the tube!! I wanted to try the technique of trapping the smoke inside of a container, so I did it with some left over pasta.<br />
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After success with the pasta I went on to smoke some salt and then I used some Applewood chips to smoke some apple sauce...I thought it would be weird but it actually turned out really good! For the class I will be smoking bbq sauce which I will be brushing on ribs. You can pretty much smoke anything...from sauces, to salads...to even ice-cream and drinks!!Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com2tag:blogger.com,1999:blog-5151071982622966601.post-57469697070095817522011-06-02T16:23:00.000-07:002011-06-02T16:36:38.207-07:00sandwich contestThis weeks contest was a create your own sandwich challenge and I have been wanting to try roasting red peppers for awhile so I thought this would be the perfect opportunity. I ended up making a roasted red pepper pesto which I spread on a crusty Italian roll which I put prosciutto with sauteed mushrooms, caramelized onions and melted asiago cheese.<br />
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To make the roasted red pepper pesto you first need to roast the red peppers. To do this all you need is a jelly roll pan and a broiler. Place the peppers on the pan and stick under the broiler turned on high for about 20-ish minutes or until they start to get wrinkly and slightly black. Make sure you watch them like a baby cause they can burn quickly...turn the broiler down to low if you need to. Also, make sure you turn them often in order to get every side done evenly.<br />
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They will look like this once they are done...then you want to put them in a glass container with a lid so that the steam can help to loosen the skin...it will look like this once the skin is ready to be removed...<br />
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To take the skin off just take two forks and pull it right off...it should come off very easily. After you remove the skin take out the seeds and slice the peppers into slivers. Then place them in a food processor with a handful of basil and about 4 cloves of garlic...also add parmesan and either pine nuts, walnuts, cashews, or almonds (or whatever nut you want really!)...I used almonds. Pulse, adding olive oil as you go until the pesto is at the right consistency...you can add salt to taste if you want be careful not to add too much.<br />
Here's what the final pesto should look like...<br />
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While your doing the pesto you can get the caramelized onions going...take a medium sized saucepan (do not used non-stick or else you will have trouble deglazing. Pour into the saucepan about 2-3 tablespoons of olive oil (lets just be honest here I never really measure anything so all of this just has to be eye-balled haha)...take a few cloves of garlic and let them cook down in the garlic. Chop a medium sized white onion and allow them to cook down over medium heat until they start to "sweat" (you can add a little salt to help the process)...once they are sweating add a little butter and a little agave nectar or honey (the sugars will help the onions to caramelize). Crank the heat up to high/medium-high heat and let the onions do their thing...stir them once or twice to get them off of the bottom of the pan. After they are caramelized removed them from the pan and deglaze with white wine...immediately throw the mushrooms in and cover to let them cook (bring the heat down to medium)...add a little salt to help pull the juices. Once they are cooked there will be a lot of liquid in the pan, at this point add the onions and garlic back into the pan...turn the heat down or off and cover.<br />
Here are the onions beginning to caramelize...<br />
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Here is the final garlic/onion/mushroom sauce...<br />
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To assemble the sandwich use a crusty Italian roll (I am in Lancaster so I got the closest thing I could find...and let me just tell you it was an embarrassment to a real Italian roll...). Take the pesto and spread it on the top half of the roll...<br />
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Then take a few slices of prosciutto and layer them on the bottom half...now I found that I forgot how salty prosciutto is so if you aren't a salty fan you can go with any meat really...sliced grilled chicken would be great! You could even go with capicola or a salami if you wanted to...the meat is pretty interchangeable. After you layer the meat take some of the mushroom sauce and lay it on top of the meat...<br />
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Then take the asiago cheese (you can change out the cheese too if you want) and layer it on top of the mushrooms...its okay if it doesn't look perfect cause its going to get all melty anyway. Place it under the broiler until the cheese melts and gets bubbly (make sure it stays open faced when its under the broiler).<br />
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This one probably could have stayed under a little longer...until the cheese got more bubbly and browned but it still tasted yummy :)<br />
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</div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com1tag:blogger.com,1999:blog-5151071982622966601.post-83765357894894070582011-05-25T19:58:00.000-07:002011-05-25T19:58:43.011-07:00Cupcake Contest!Its summer, so that means between my jobs I need something to do with my time (since all that school work is gone hahaha) so I have decided to enter a few baking/cooking contests. I am thinking about doing about one per week for the duration of the summer =). The first one that I just recently entered is a cupcake contest...the recipe had to be original and completely homemade. After much though I decided to create some sort of mocha frappacinno type of thing...which evolved into a spiced mocha frappe cupcake with almond sweet cream frosting =)<br />
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The recipe is:<br />
Cupcake Batter<br />
1 1/2 cups all purpose flour<br />
1/4 cup granulated sugar<br />
1/2 cup brown sugar<br />
1 tbsp baking powder<br />
1 tsp allspice<br />
1/4 cup dark unsweetened cocoa powder<br />
1/2 cup butter<br />
3 tbsp strong black coffee<br />
1 tbsp espresso powder<br />
1 1/2 tsp almond extract<br />
1 cup whole milk<br />
1 egg<br />
Frosting<br />
1 1/2 cups cold heavy cream<br />
3 tbsp confectioners sugar<br />
2 tsp almond extract<br />
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Preheat your oven to 350 degrees fahrenheit , in a medium bowl mix together the dry ingredients (even the sugar - although it is "technically" considered a wet ingredient do it anyway...). Then, in a small bowl melt the butter and add the cocoa powder, coffee, espresso powder, and almond extract...whisk together until smooth. Whisk in the milk and egg. Then add the wet ingredients to the dry ingredients and beat with an electric hand mixer until combined and smooth (be careful not to over mix!) Bake in prepared cupcake pan for 25-30 minutes or until toothpick comes out clean. While they are baking you can beat together the heavy cream, confectioners sugar, and almond extract. Be sure to wait until the cupcakes are completely cool before frosting them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZe3d2pTo9BPrloOUq2bms9dvIVNJwOsqmiyOk2zytY5a4tv_SJxPxP96wo0ouXcetNVwsQbbHXLN1aEvbOGYtC9lglr4lbwM6X7ZWW8tKtwGtndG0yZM68xyMuwNlyzN-QHSGV7RM5_g/s1600/cupcake+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZe3d2pTo9BPrloOUq2bms9dvIVNJwOsqmiyOk2zytY5a4tv_SJxPxP96wo0ouXcetNVwsQbbHXLN1aEvbOGYtC9lglr4lbwM6X7ZWW8tKtwGtndG0yZM68xyMuwNlyzN-QHSGV7RM5_g/s320/cupcake+6.jpg" width="320" /></a></div>Ready for the oven!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUEY6A-GXHFPXKynCzVa1nsoOMJyePqv_DU1reudFngXStalh4c7rMglXJdGuCnI2_YaiuYDxOqKI3wrzyvAjNkFfkpR1xxaw0Ga9W5Pi4TEOXdcqH7rgpgTPVnn-SvVOfamEd5hyMM4/s1600/cupcake+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUEY6A-GXHFPXKynCzVa1nsoOMJyePqv_DU1reudFngXStalh4c7rMglXJdGuCnI2_YaiuYDxOqKI3wrzyvAjNkFfkpR1xxaw0Ga9W5Pi4TEOXdcqH7rgpgTPVnn-SvVOfamEd5hyMM4/s320/cupcake+8.jpg" width="320" /></a></div>Nice and fluffy =)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRok-r4DWuZ53oDlOwAUgyzfJZcEcuWGKht8XEzI5rRZXvoDpTAhUA1P_4GGtc6r2GAiR2EizdBPEKWklz1-br6Nx9xB0L7uDpByU-0r_CIF6gN0Zo-7X7aG3J-Q-lg2Kt_zaN-uua6M/s1600/cupcake+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRok-r4DWuZ53oDlOwAUgyzfJZcEcuWGKht8XEzI5rRZXvoDpTAhUA1P_4GGtc6r2GAiR2EizdBPEKWklz1-br6Nx9xB0L7uDpByU-0r_CIF6gN0Zo-7X7aG3J-Q-lg2Kt_zaN-uua6M/s320/cupcake+9.jpg" width="240" /></a></div>Making the sweet cream frosting!<br />
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If you want to get fancy, you can make a caramel drizzle and a chocolate drizzle....making a caramel is very easy, its basically just sugar and heavy cream.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTt7bzf8FEy20vIjm8y1PTNTgR8csO-Bw7mIPGK9xbBfWKRmZieZgCFyQZ25F1muGgItlvWKAMOpRGRWGnP9EsfX2yH6KwnIVpJnwLmNTGdfvW5sNZ1mOO0FRSrK4u0AjrVnB_JE5CPs/s1600/cupcake+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTt7bzf8FEy20vIjm8y1PTNTgR8csO-Bw7mIPGK9xbBfWKRmZieZgCFyQZ25F1muGgItlvWKAMOpRGRWGnP9EsfX2yH6KwnIVpJnwLmNTGdfvW5sNZ1mOO0FRSrK4u0AjrVnB_JE5CPs/s320/cupcake+10.jpg" width="320" /></a></div>First, take about 3/4 cup granulated white sugar and put it in a saucepan over medium high heat...make sure to stir constantly...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjJ7WYLDdHS_SjTJmYD4oa8LdYD2LD6m1qr8clwB5xJGhB9IToCiAed4MWm9D7DqpoDtKQOgqhpIOPudNcp8I5qsqmdP3uolOqkSSdVMj-6JaVKmcG5vucIr5bXejymUpKGtRcOt__iA/s1600/cupcake+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjJ7WYLDdHS_SjTJmYD4oa8LdYD2LD6m1qr8clwB5xJGhB9IToCiAed4MWm9D7DqpoDtKQOgqhpIOPudNcp8I5qsqmdP3uolOqkSSdVMj-6JaVKmcG5vucIr5bXejymUpKGtRcOt__iA/s320/cupcake+11.jpg" width="320" /></a></div>It will very quickly melt down to this golden colored (very sticky) syrup...keep stirring!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWS2xfIzQSXwszUwreiKA7ekhMJjj9Lem7y_BDp7xx3MZ9UIjjxZMkqcKogpXxGfeTHUp4KNbTj8PPlSvRCI-PznOV-0gDkcL-rL9CsSuFKFGgArXRPxu-xyAkartV8yema4Uels6xng/s1600/cupcake+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWS2xfIzQSXwszUwreiKA7ekhMJjj9Lem7y_BDp7xx3MZ9UIjjxZMkqcKogpXxGfeTHUp4KNbTj8PPlSvRCI-PznOV-0gDkcL-rL9CsSuFKFGgArXRPxu-xyAkartV8yema4Uels6xng/s320/cupcake+12.jpg" width="320" /></a></div>Slowly add heavy cream (stirring, stirring, stirring...) until desired consistency is achieved.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkcN0vaKi3_Im-zKL8damIWPfG7NVkpfbM_VikOavBrH5iMehwf75oeouJlyBjed_YZOlyx3sAQ18S1ynFeQ-52jiAN2tqeqwK-SITE0mXv1KUpVB2Zjpzd9yM_mmhvidpTgBGSiOaGU/s1600/cupcake+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkcN0vaKi3_Im-zKL8damIWPfG7NVkpfbM_VikOavBrH5iMehwf75oeouJlyBjed_YZOlyx3sAQ18S1ynFeQ-52jiAN2tqeqwK-SITE0mXv1KUpVB2Zjpzd9yM_mmhvidpTgBGSiOaGU/s320/cupcake+13.jpg" width="320" /></a></div>Immediately pour into a glass bowl and allow to cool before drizzling over the frosting (or else the frosting will melt!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpTUbeu1cBYTgDH6F4vCm1r6IUR72DJ-kzNs0KwNDBCf5Gnimhl9CPlgrcLkzVZ-rAV0zgIon9qGxgmFM8c_E95zDfTE9ZlHNH9h0NjJWOds11WSe6_eXWLur5_1MWFqW7Mu5VxHua7k/s1600/cupcake+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpTUbeu1cBYTgDH6F4vCm1r6IUR72DJ-kzNs0KwNDBCf5Gnimhl9CPlgrcLkzVZ-rAV0zgIon9qGxgmFM8c_E95zDfTE9ZlHNH9h0NjJWOds11WSe6_eXWLur5_1MWFqW7Mu5VxHua7k/s320/cupcake+14.jpg" width="320" /></a></div>To make a chocolate drizzle just melt together chocolate chips and butter...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lL1NI5gJSQysXSW9JoxPD_-VUYTZoFt-yFedMM8k73yyC_ebBAwWljKYRXSp9E0t5MJkp0o5uUjVqV_iVrfkXo4HKwlU3W8plzAQyaL9Mh9N66lBkMb6THbgJfQ_zU-s-30gZzscWzk/s1600/cupcake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lL1NI5gJSQysXSW9JoxPD_-VUYTZoFt-yFedMM8k73yyC_ebBAwWljKYRXSp9E0t5MJkp0o5uUjVqV_iVrfkXo4HKwlU3W8plzAQyaL9Mh9N66lBkMb6THbgJfQ_zU-s-30gZzscWzk/s320/cupcake+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMEW4aRx2lBDdyHRRywyzwN4W52YBzc0Xn0I0BLNClAJrD6zuhkZSuo-phmAvEpBS7eeDoHxwi4J1jcrR15WJSFbBBBNQ07Ko4p-vg3u_ZZyrCvf-CgKoc4f4aRrHCifqa7zOjxxc2cM/s1600/cupcake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMEW4aRx2lBDdyHRRywyzwN4W52YBzc0Xn0I0BLNClAJrD6zuhkZSuo-phmAvEpBS7eeDoHxwi4J1jcrR15WJSFbBBBNQ07Ko4p-vg3u_ZZyrCvf-CgKoc4f4aRrHCifqa7zOjxxc2cM/s320/cupcake+1.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lD7awlnJXOahdhFpN_JG3OOf1gyjh2dQYKfPWlcqgsxFVynZ2RIGDFV6bNAiUupwkFGYDBR-d9VtdvmYqfX7bOqQKi3ljwFAPukt9hLd5w7JMiEje3k6dPz8dGx7wl86BWEs96bzCgI/s1600/cupcake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lD7awlnJXOahdhFpN_JG3OOf1gyjh2dQYKfPWlcqgsxFVynZ2RIGDFV6bNAiUupwkFGYDBR-d9VtdvmYqfX7bOqQKi3ljwFAPukt9hLd5w7JMiEje3k6dPz8dGx7wl86BWEs96bzCgI/s320/cupcake+4.jpg" width="320" /></a></div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com2tag:blogger.com,1999:blog-5151071982622966601.post-64168683359140431322011-05-20T19:52:00.000-07:002011-05-20T19:52:15.880-07:00Chicken PaellaSo tomorrow is a pretty exciting day for me because I am teaching a cooking class at Williams-Sonoma...its been such a long time since my last class so I am very excited!! Williams-Sonoma has introduced a new type of cooking class called Sous Chef where they feature a chef and their restaurant with a presentation of one of their dishes. Tomorrow I will be making Chicken Paella adapted by MacGregor Mann from the Amada Tapas restaurant in Philadelphia. I was really excited when I found out the restaurant is in Philly because I go to school in Philly so I will definitely be trying it out!<br />
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For more information on Sous Chef and to get the Chicken Paella recipe check out the website<br />
<a href="http://www.souschefseries.com/">http://www.souschefseries.com/</a><br />
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Amada Tapas Restaurant <br />
<a href="http://www.amadarestaurant.com/">http://www.amadarestaurant.com/</a>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-42445302673732907852011-05-07T15:37:00.000-07:002011-05-07T15:37:30.282-07:00chocolate chip cookie dough dip with my best friend =)Tonight was my best friend, Heather's, last night on campus for the summer so we decided to make some chocolate chip cookie dough dip for our celebration night =) It was so easy to make!! Its basically a bunch of bad stuff for you whipped together in a bowl...but hey everyone needs to celebrate sometimes. The recipe is 1/2 cup butter, 1/3 cup brown sugar, 1/2 cup powdered sugar, 8 ounces cream cheese, and chocolate chips (of course)...but quite honestly, we didn't really measure (dorm room cooking...gotta get creative) so pretty much just eye-ball it...throw it together...taste it...and if it needs more stuff throw it in...trust me you can't mess this up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68cwaxoHaYOj_S3lbY3jCxV1Xb6ORkGe26TMfFLbeP2-PACu6ULuL5CYtFsrUHdplKjF7ngivUM1cE2pMNYkeAF5HoQiEYBcE_PPpDbtr_Z_LL7xslljqKkaKjM75Kvb4AXD8dp0_q-A/s1600/heather+sugar+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68cwaxoHaYOj_S3lbY3jCxV1Xb6ORkGe26TMfFLbeP2-PACu6ULuL5CYtFsrUHdplKjF7ngivUM1cE2pMNYkeAF5HoQiEYBcE_PPpDbtr_Z_LL7xslljqKkaKjM75Kvb4AXD8dp0_q-A/s1600/heather+sugar+1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Sometimes I get a little crazy when I bake...heather was the victim of my powdered sugar incident...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwKo5YjR8Xk5m6LFZs-_aTtnD_2eDJiq98AML-Ov7bwABApnqnK_aOGSyHsveP82AGh5nIwZge8j5LwlDIFfWy9C9stC6nvrMYSDssVNcfgejYdhhQTk9cTCsBwYxBDjAEMi37QG5g9Q/s1600/cookie+dough+dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwKo5YjR8Xk5m6LFZs-_aTtnD_2eDJiq98AML-Ov7bwABApnqnK_aOGSyHsveP82AGh5nIwZge8j5LwlDIFfWy9C9stC6nvrMYSDssVNcfgejYdhhQTk9cTCsBwYxBDjAEMi37QG5g9Q/s1600/cookie+dough+dip.jpg" /></a></div>All done!! It tastes better after its been in the fridge for like an hour-ish...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFc99gkIVwYkeUThe1bS0YfVUnhzEfl_vBMHQDGzT6xwKomvwn7jsqymPkzE9HQN7R-lOTJ_8_R-AMQTthlkNU863Ot72NBPHn-F_5n7iQd1uJUBrPNcVBx_aBRa1EjCpGFuoX9snHikM/s1600/cookie+dough+pretzle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFc99gkIVwYkeUThe1bS0YfVUnhzEfl_vBMHQDGzT6xwKomvwn7jsqymPkzE9HQN7R-lOTJ_8_R-AMQTthlkNU863Ot72NBPHn-F_5n7iQd1uJUBrPNcVBx_aBRa1EjCpGFuoX9snHikM/s1600/cookie+dough+pretzle.jpg" /></a></div>Mmm...its yummy on a pretzel!!Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-52678826259604687032011-04-30T21:23:00.000-07:002011-04-30T21:23:53.525-07:00keep calm and put your apron onA lot of times in life I find myself stressing out about things - especially lately with school and figuring things out for the summer. I also have a few other stressful things on my mind and sometimes I just want to get away from people. But I do believe I have discovered my life motto...my friend showed me this picture today and it is just too perfect =)<br />
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So next time your stressin out remember this...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxWT4oqCbMB-Od2oxregPGD7BR8H1PdJ-N2nJyVcKC-OeBxAgTHoVP_cAVAnBaT8X4iwmnyQoiG4wnHeWAYiz-pvl1ky_DbkyuZjk6eVyrTr_qoJw31uNkCo7hK1vabq3pah1RG12lto/s1600/keep+calm+and+put+your+apron+on.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxWT4oqCbMB-Od2oxregPGD7BR8H1PdJ-N2nJyVcKC-OeBxAgTHoVP_cAVAnBaT8X4iwmnyQoiG4wnHeWAYiz-pvl1ky_DbkyuZjk6eVyrTr_qoJw31uNkCo7hK1vabq3pah1RG12lto/s320/keep+calm+and+put+your+apron+on.jpg" width="320" /></a></div>Everything is going to be okay, life is good.Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-25282528252042354242011-04-27T21:16:00.000-07:002011-04-27T21:16:05.270-07:00Rochester With My Best Friend Heather =)<div class="separator" style="clear: both; text-align: center;"></div>This past weekend I went home with my best friend Heather to Rochester New York...we had Friday and Monday off for Easter break, it was a perfect break from school. We had been planning this trip for months and had so much that we wanted to accomplish...and we did a good job of getting most of it done. With both of us having an immense love for cooking and baking we constructed a list of things we wanted to make. We ended up making two super yummy and totally adorable Easter desserts. The first one was homemade peanut butter eggs...it was super simple to make!! It was basically creme cheese, peanut butter, and vanilla and then we melted chocolate to coat them...we used white chocolate and dyed it green, and dark chocolate. We really wanted to make them purple, but of course blue was missing from the food coloring and that is an essential part of purple haha but the green color was just as cute =)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJhEqOXsUiyPuiQItnCwd2XKNwaQLBCoCwkg2Kr9mh62UbKSxP2O1mpTvBXBH2cxZlW6LEqiSNAy9uoxMdzlYov30wHe8LLTKPeNhwwIY-aYEEZ3Ch74LiLPXx8QSK54L-4SDKcrACzc/s1600/easter+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJhEqOXsUiyPuiQItnCwd2XKNwaQLBCoCwkg2Kr9mh62UbKSxP2O1mpTvBXBH2cxZlW6LEqiSNAy9uoxMdzlYov30wHe8LLTKPeNhwwIY-aYEEZ3Ch74LiLPXx8QSK54L-4SDKcrACzc/s1600/easter+7.jpg" /></a></div>Next we made my absolute FAVORITE...carrot cake cupcakes...carrot cake could possibly be one of my favorite things in the whole wide world. And this carrot cake is out of the ordinary it has coconut and nuts and raisins and a whole bunch of yummy things in it...I am going to ask Heather for the recipe so I can put it up here =)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtFFdZsD_Hwy-CWYzO2MgBVJdITmXAK63L48XoB51fYsH0y3CLB3fwf0wZncrCuEb-gBRe9hhPZzyKQZH5GtvQ2uEF4S2XEIl2Gli3nY_ETEeFATVd7JKeenbjYruNfeKA-Eg1bDsS80/s1600/easter+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtFFdZsD_Hwy-CWYzO2MgBVJdITmXAK63L48XoB51fYsH0y3CLB3fwf0wZncrCuEb-gBRe9hhPZzyKQZH5GtvQ2uEF4S2XEIl2Gli3nY_ETEeFATVd7JKeenbjYruNfeKA-Eg1bDsS80/s1600/easter+1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>As you can see we made them super cute by dying coconut green for grass and adding some adorable peeps on top!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLfWZV6zdhkb1OHC3ak1Za25ag3ca07qWyScqiE5eSp2_TFRiyRChu7eh3t6iEkypzqImYNQ31ZJQ5AI38kKNaNR4nLxMX9slAmWuEdkUXbQ6-zvre3Z2e1OM1EDLV-jRk_942b7abAE/s1600/easter+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLfWZV6zdhkb1OHC3ak1Za25ag3ca07qWyScqiE5eSp2_TFRiyRChu7eh3t6iEkypzqImYNQ31ZJQ5AI38kKNaNR4nLxMX9slAmWuEdkUXbQ6-zvre3Z2e1OM1EDLV-jRk_942b7abAE/s1600/easter+2.jpg" /></a></div>Not only did we just bake on this trip, Heather took me around to see the highlights of Rochester. I had never been to a Tim Hortons before, and let me just tell ya it was amazing! I got a mocha for $1.50...and it was one of the best mocha's I have ever had. And a chocolate chip muffin that was SO good...it tasted homemade!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_7sikKFRFxyLK1FPe2xaBS-iK2uHjEsPpzP70ULuQYgajUI20I-DOz_Su6jurXdIJ-kGPM3I9zXYHTffTRdBR8QtcRT3jbqlohtq1ZzK2E2A-iAIgks1L_mfrgPYU1eNYpyKnrc_sdM/s1600/tim+hortons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_7sikKFRFxyLK1FPe2xaBS-iK2uHjEsPpzP70ULuQYgajUI20I-DOz_Su6jurXdIJ-kGPM3I9zXYHTffTRdBR8QtcRT3jbqlohtq1ZzK2E2A-iAIgks1L_mfrgPYU1eNYpyKnrc_sdM/s320/tim+hortons.jpg" width="320" /></a></div>And last but certainly not least I finally got to have a famous Rochester Garbage Plate! After hearing Heather talk about it every since I have known her I have always wanted to try one. Basically, it is just a styrofoam container filled with a cheeseburger patty and your choice of homefries, regular fries, salt potatoes, baked beans, or macaroni salad...you pick two sides (I of course picked homefries and salt potatoes because I have a thing against creamy and weird textures and both baked beans and macaroni fall into the gross creamy texture category...except for williams-sonoma baked beans, I'll eat those!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDqzsq0tYFt1XUXFkQU7VghmyaWLk7hFe3OMo0i7byxpp9E-spwEK-Wygd1SlDtkX8lkxS2a5FJoWzD_pDcX7rcJanyUecZeg_OtyU8O4n4rg1Iet2YySaeCBF6-xAWhmw0ouCTX5Z4E/s1600/easter+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDqzsq0tYFt1XUXFkQU7VghmyaWLk7hFe3OMo0i7byxpp9E-spwEK-Wygd1SlDtkX8lkxS2a5FJoWzD_pDcX7rcJanyUecZeg_OtyU8O4n4rg1Iet2YySaeCBF6-xAWhmw0ouCTX5Z4E/s1600/easter+4.jpg" /></a></div>Here it is before everything was mixed together...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMa3OUYMbQHoGZeUKk2Gk9MCi-NOUa165sMKvsdz_F3_r5ZcvBWC-pW4dMgXCVyDxhwCpV9aMiZbp5gDEfoR5wrFCISUtmeC_Lqj1xWO3Xoldv8KFAlIQs25kIekQJ1_7K5CeEFbo0I8/s1600/easter+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMa3OUYMbQHoGZeUKk2Gk9MCi-NOUa165sMKvsdz_F3_r5ZcvBWC-pW4dMgXCVyDxhwCpV9aMiZbp5gDEfoR5wrFCISUtmeC_Lqj1xWO3Xoldv8KFAlIQs25kIekQJ1_7K5CeEFbo0I8/s1600/easter+3.jpg" /></a></div>And here it is after...definitely not for someone who can't have their foods touch haha! It looks gross but it was ooh so goodCarleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com1tag:blogger.com,1999:blog-5151071982622966601.post-65386099552299968362011-04-26T05:13:00.000-07:002011-04-26T05:13:00.240-07:00Apple Pie!Everyone loves a good apple pie, and so a few days ago me and my friend Heather made one. Being the crafty girls that we are we snuck an entire bag of apple out of the dining hall as well as two coffee cups full of butter...we're so sneaky haha. Grabbing my favorite All Clad pan we we were off to our RD's apartment to use his oven (living in the dorms with no oven can be pretty challenging sometimes...good thing our RD lets us use his kitchen!). Because we were at school we decided to buy pre-made pie crust (normally I would make it myself cause it tastes muuuuch better than store bought and it doesn't burn as easily). The recipe is really simple....actually we didn't really follow one haha I just looked one up kinda as a guideline. What I did was throw some butter in the pan and let the apples cook down a little. You do not necessarily need to cook the apples before making them into a pie but it helps them along when they are cooking...also it tastes better to make the sauce in the pan with the apples. After the apples begin to cook throw in about 3/4 cup brown sugar (it could have used more I'm gonna use a cup next time...) also you need 1/4 cup flour and then a bunch of spices. I used cinnamon, cloves, nutmeg, and a few other fall-ish spices. Also, super important...make sure you use some type of acid (either lemon or apple cider vinegar works best). You want to mix this into the apple mixture right before you take it off the stove. The acid does something with the pH balance or something I don't really know the sciencey part haha. Heather and I also attempted a lattice crust...it was harder than I thought I never did one on a pie before. But I think it turned out pretty cute =)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kPPqyc53FKa4fesaO2iTM5MnNjPb561A_OQlmaJze99hQf2SZ4rhkFVAe5Avq9UEeHQReA-968ToHW9_5bIF3bqHERAgVqluzMVQCqccHi34neJZVgQlNoGlbsRCnXAzIDauVkZ4QFw/s1600/pie+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kPPqyc53FKa4fesaO2iTM5MnNjPb561A_OQlmaJze99hQf2SZ4rhkFVAe5Avq9UEeHQReA-968ToHW9_5bIF3bqHERAgVqluzMVQCqccHi34neJZVgQlNoGlbsRCnXAzIDauVkZ4QFw/s1600/pie+1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">About to go in the oven!</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Af89PgWibX2q8T4eC6OBOrSqhbvWXJMsRqiQUXggLMTso4F_lq2J3_ZiVXI3jiSU1vrVGddXDowokHtFMqueFqTxjZZd5pmF6zQ6ZBPvbp63BP1icX51xuxtgVv8xdU1II3ORcH6qKo/s1600/pie+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Af89PgWibX2q8T4eC6OBOrSqhbvWXJMsRqiQUXggLMTso4F_lq2J3_ZiVXI3jiSU1vrVGddXDowokHtFMqueFqTxjZZd5pmF6zQ6ZBPvbp63BP1icX51xuxtgVv8xdU1II3ORcH6qKo/s1600/pie+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To make the crust golden brown brush it with a little egg wash and sprinkle with sugar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdCOzIP5IJTOYeyLCDd1-fT8x0_DgFYtGxac8VQtN5vpVhD5eGFWT_oYqnClQ-w8P5vY5lmuTNwb5VB3yASxLSQPedICzBelbtggrnY5mOqQN0i3OEahu6JvAKZrWwT7Yxetx5MkSoy8/s1600/pie+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdCOzIP5IJTOYeyLCDd1-fT8x0_DgFYtGxac8VQtN5vpVhD5eGFWT_oYqnClQ-w8P5vY5lmuTNwb5VB3yASxLSQPedICzBelbtggrnY5mOqQN0i3OEahu6JvAKZrWwT7Yxetx5MkSoy8/s1600/pie+3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All baked! Yum! =)</td></tr>
</tbody></table>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-55974373136874535402011-04-14T08:24:00.000-07:002011-04-14T08:24:54.525-07:00columbus circle...i think i'm in loveExciting things are happening for me in the land of Williams-Sonoma. Back on spring break the regional vice president came into the store that I work at in order to do our corporate visit. It was very fortunate that I was working that day because I got to talk to her and tell her all about my immense love for Williams-Sonoma. To my surprise she asked me if I had ever been to the Columbus Circle William-Sonoma; and then she asked me if I would want to work a few invite only events there this summer. I can't even begin to explain how excited I was, I couldn't believe she actually asked me that. A few weeks later I contacted the manager of the beautiful new york city store and she told me that I could come work events with food stars as well as work a day in the store to get a feel for it. <br />
Last weekend my friends and I took a trip to new york city and I jumped on the chance to go visit the Columbus Circle store...and it was GORGEOUS...it has a second floor and they have an entire room dedicated to doing cooking demonstrations...I was in heaven. Some day I will work there!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WCwJE8DXhAoNlc1NXWH1S3PMw4jzYhqpdQknz9ihjEP85L3SGqw526IfhqSr99M_BYh6gw0gmvABwxGIM6Xrn5VeCa43jwsDg_okfcveCdAaPM8F6xJ_FMuMh8wq8fIpUFgNwHtvprE/s1600/Photo0543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WCwJE8DXhAoNlc1NXWH1S3PMw4jzYhqpdQknz9ihjEP85L3SGqw526IfhqSr99M_BYh6gw0gmvABwxGIM6Xrn5VeCa43jwsDg_okfcveCdAaPM8F6xJ_FMuMh8wq8fIpUFgNwHtvprE/s320/Photo0543.jpg" width="320" /></a></div> it has stainless steal exterior!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTuMhNjPysZCnczO90bGDygUdaHajfVwMEO_8-kANbzm5oF0YEqLU5V3ADvr783p2HhAzKDLGmZO2Zr8axMfIBoZtetuaPQ8RlKtd58CvWpWb940i-h2tlfGb6WQIwY8tfbRPPT_sWew/s1600/Photo0542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTuMhNjPysZCnczO90bGDygUdaHajfVwMEO_8-kANbzm5oF0YEqLU5V3ADvr783p2HhAzKDLGmZO2Zr8axMfIBoZtetuaPQ8RlKtd58CvWpWb940i-h2tlfGb6WQIwY8tfbRPPT_sWew/s320/Photo0542.jpg" width="320" /></a></div> this is the other one in midtown...there were 3 williams-sonoma's in nyc!Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-79821460741859291782011-04-04T21:02:00.000-07:002011-04-04T21:02:57.609-07:00sadly, not all citrus fruits are created equal...So this weekend I had a giant food fail...I mean in life ya win some and ya lose some - not everything you make is gonna turn out. Here is the story of the Orange Square failure...<br />
Basically, I have a serious love and addiction to lemon squares, but I had been making them far too much though I should mix it up a little and try something new. I thought I could definitely replace the lemons in the recipe with oranges because after all they are both citrus fruits, right? Well, it didn't quite turn out like I had planned. First off oranges are much harder to juice and you get much less juice out of a single orange. Where I only needed to use 2 lemons for the lemon bars I needed to use 3 oranges and I still didn't have enough juice. The final product turned out all rubbery and weird, and they were waaaayyy too sweet...I missed the tartness of the lemon squares. Although my roommate (who loooves oranges) seemed to love the squares, so I guess they weren't a total fail. But nonetheless, lesson learned...not all citrus fruits are created equal. However, this will not stop me!! Next up is grapefruit squares...or maybe lemon grapefruit squares...and my friend thinks apple squares will work....the fruit square possibilities are endless...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqoCeEJlj5UzqbEdZ-oEmQjHC-3-ZScUplAdaC-JoQ9Lsrt8EjAOmHp_WDGDbWifpaH-xaJP3_xiMA_y4CYSQGxCC-dyZqnu8m2iX7_Nw3Q3bTRkHXFc__x89KYTPaGclszIhJSmOq8M/s1600/oranges+and+lemons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqoCeEJlj5UzqbEdZ-oEmQjHC-3-ZScUplAdaC-JoQ9Lsrt8EjAOmHp_WDGDbWifpaH-xaJP3_xiMA_y4CYSQGxCC-dyZqnu8m2iX7_Nw3Q3bTRkHXFc__x89KYTPaGclszIhJSmOq8M/s320/oranges+and+lemons.jpg" width="320" /></a></div> Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com1tag:blogger.com,1999:blog-5151071982622966601.post-65720402440018320672011-04-04T20:56:00.000-07:002011-04-04T20:56:48.488-07:00oooh the Amish...<div class="separator" style="clear: both; text-align: center;"></div>So...its been quite some time since my last post, I don't want it to go this long again but its kinda difficult to make something new every day here in dorm life. However this weekend I had some great food encounters!<br />
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First off I took my friend Heather to my hometown of Lancaster because she wanted to see the Amish haha so I took her around to all the hot spots. Our first stop was, of course, Williams Sonoma where I showed her where I work...my co-workers were surprised to see my in Lancaster unannounced lol. The second stop was Central Market in downtown Lancaster city. Its a really neat place where people (mainly Amish, but there are other vendors as well) set up stands where they sell produce and baked goods. Its definitely a fun experience if you have never been to a market. I got Heather a chocolate cream cheese cupcake cause you can't leave there without one!<br />
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Next we went to Historic Lititz, where I spend most of my childhood. We first went to the Wilbur Chocolate factory where Heather got to sample some Wilbur Buds which is pretty much the best chocolate on earth. Each piece is handmade by these old ladies who literally sit behind glass all day making chocolate after chocolate after chocolate....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIhZ-oonBhQWD7Ib_mdxjsci-wnCKtPvfqZqUJdR_DnP9y4alXfAH4-5P8x3o0PvjrrOU4oc_KR1W0lAalVqTJ0xFB6V8I3BbHq5zYrmJFvgZKXPZ1EpF_QBTN-H44xxgpnukyihL_Bw/s1600/lanc+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIhZ-oonBhQWD7Ib_mdxjsci-wnCKtPvfqZqUJdR_DnP9y4alXfAH4-5P8x3o0PvjrrOU4oc_KR1W0lAalVqTJ0xFB6V8I3BbHq5zYrmJFvgZKXPZ1EpF_QBTN-H44xxgpnukyihL_Bw/s1600/lanc+13.jpg" /></a></div> Here they are slaving away behind the glass...personally I think this would be really fun! But I'm sure it gets old. They are very talented - Heather was really excited to see the huge owl they carved out of chocolate (owls are her fav!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdQpC42f23Tauti_QNJQ8miLg9Q3GG4M1fpZj973uHt_ozyc2EtGv32kYd-bSDAV9gGumXwjay2FpbsNmyGjz1rDOtJS5w8EXGtCRb75DHeToFho97tE1D-9U_ZcAWcgo2t89nr6MPAc/s1600/lanc+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdQpC42f23Tauti_QNJQ8miLg9Q3GG4M1fpZj973uHt_ozyc2EtGv32kYd-bSDAV9gGumXwjay2FpbsNmyGjz1rDOtJS5w8EXGtCRb75DHeToFho97tE1D-9U_ZcAWcgo2t89nr6MPAc/s1600/lanc+12.jpg" /></a></div>Here we have the original kitchen equipment that was used to make the chocolate...don't know how I feel about this, I definitely wouldn't have survived...although I do see a lot of copper which is a pretty good choice...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M6D23OiV5hvQrKhM9f9CLyXPa9itf7JOK0gu4fW7sNtXQp2-7STBYlacDc1t4qjrWcdr8dzCoqnuyThWR1sLGk_82IgWj0T1J6a_IpQP35WR8VW8T5yJoooIGB7qmf_OHxAx3kjcu7s/s1600/lanc+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M6D23OiV5hvQrKhM9f9CLyXPa9itf7JOK0gu4fW7sNtXQp2-7STBYlacDc1t4qjrWcdr8dzCoqnuyThWR1sLGk_82IgWj0T1J6a_IpQP35WR8VW8T5yJoooIGB7qmf_OHxAx3kjcu7s/s1600/lanc+2.jpg" /></a></div>Here we have some fudge...yum!<br />
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After we left the Chocolate factory we went over to the Sturgis Pretzel factory where we sampled a homemade soft pretzel and got a picture outside with the giant pretzel.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO58SBdFTcFitJb8uJMk_-9-lC2YPzr9lqdDQ7kt5bKFW5PwZlCD2PdD7GY2cl0T42yclkdRD1VebsIL56ZoxfM2LkDirKo-Toi2Jl2Cl5pv4RI6mMrlGF8LWcm7Seg7L78Ee-PBRNGc/s1600/lanc+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO58SBdFTcFitJb8uJMk_-9-lC2YPzr9lqdDQ7kt5bKFW5PwZlCD2PdD7GY2cl0T42yclkdRD1VebsIL56ZoxfM2LkDirKo-Toi2Jl2Cl5pv4RI6mMrlGF8LWcm7Seg7L78Ee-PBRNGc/s1600/lanc+11.jpg" /></a></div><br />
After our fun adventures we journeyed back to Philadelphia where Heather had the grand idea to make Oreo Truffles...which were amazing!! Basically all you do is put a bag of Oreos in a food processor with cream cheese and blend until the mixture is able to be rolled into balls. Then you chill them in the fridge until they set and after you can dip them in chocolate and decorate with sprinkles. They were super easy and really tasty!!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-41559845248826430052011-03-17T07:44:00.000-07:002011-03-17T07:44:34.760-07:00i have the best friends in the world!So, I have the best friends in the whole wide world =) The other day for my birthday they surprised me by taking me to the Cheesecake Factory, it was so much fun!! Not only did they do that....they also got me the Cupcakes cookbook that I have been wanting for so long!! I was so excited!! They got it at my favorite store (Williams-Sonoma of course!) and even had it giftwrapped with the special Williams-Sonoma paper =)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLui00h2DowZoXj2mTNz-yqwQkGSBFSoBpIlJDZpen2e0uMEuVZ46E6S2CWCkkfwEwO27yDaYJBN3so_Y1OllsG-khae17oHeKgAYdDvqenQxpkagEzlUiyO4mfpDuBPm4i4wcuOOMrhg/s1600/cupcakes%2521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLui00h2DowZoXj2mTNz-yqwQkGSBFSoBpIlJDZpen2e0uMEuVZ46E6S2CWCkkfwEwO27yDaYJBN3so_Y1OllsG-khae17oHeKgAYdDvqenQxpkagEzlUiyO4mfpDuBPm4i4wcuOOMrhg/s320/cupcakes%2521.jpg" width="320" /></a></div>And Heather made me carrot cake cupcakes!! With lemon frosting!! They were the BEST carrot cake cupcakes I have ever had!! Carrot cake is my absolute favorite...yum!! And she made me the cutest apron on the face of the earth...I wish I could put a picture up...but its not working....oh technology...Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-63749277998679765492011-03-11T19:11:00.000-08:002011-03-11T19:11:39.087-08:00Italian Chocolate Truffles!Today for my birthday my mom gave me a cook book all about chocolate! Being that chocolate is my favorite thing, it was definitely an exciting gift...I want to make everything!! These truffles looked delicious...and they were!!<br />
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First...you need to have a double boiler...which can be made by taking a bowl and placing it over a saucepan with simmering water...but a real double boiler looks like this...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6myv9STADcnjO4QVBp0O6zzIIyftyUG2m0JgW3i7VHuzpzQuBi1GhdwGAkuroU62-HQiT4ytvo96q09j_8SJZtlR4wS2s4WYYJhiNFUrJs0TB4JqG2eFPfhsF0xpqoMSC-3KpC0myTyg/s1600/baking+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6myv9STADcnjO4QVBp0O6zzIIyftyUG2m0JgW3i7VHuzpzQuBi1GhdwGAkuroU62-HQiT4ytvo96q09j_8SJZtlR4wS2s4WYYJhiNFUrJs0TB4JqG2eFPfhsF0xpqoMSC-3KpC0myTyg/s1600/baking+10.jpg" /></a></div>Set the mixture aside in a bowl to set...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rqGojG2Pbst-6MWg2bqBPNMGljr3gieHiFj3djepLEy4fZe_IUHMUECOzl5UFP5CSuVYuhN0tZLedc2BOVxmG8xO7OdfEQiivZeuRlaHtH1qO_82BqqXw2jMdy19VUjDWQSZ2t9Gf4I/s1600/baking+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rqGojG2Pbst-6MWg2bqBPNMGljr3gieHiFj3djepLEy4fZe_IUHMUECOzl5UFP5CSuVYuhN0tZLedc2BOVxmG8xO7OdfEQiivZeuRlaHtH1qO_82BqqXw2jMdy19VUjDWQSZ2t9Gf4I/s1600/baking+9.jpg" /></a></div>After the mixture is set (but not completely cool) begin to roll it into balls...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVG2-twLi4Qke-2LYq-c74b5pzRqAiDLjZJkqLqf5AiZjsRfWgEterFDJGW5UIQM-vOuZlPUUKOVrRGh7r20I9-9af5M0u0fcASh7CrVWVAEDBkMjb-Ys0hLf9vUjL7TdBoBXWs0Yhtdk/s1600/baking+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVG2-twLi4Qke-2LYq-c74b5pzRqAiDLjZJkqLqf5AiZjsRfWgEterFDJGW5UIQM-vOuZlPUUKOVrRGh7r20I9-9af5M0u0fcASh7CrVWVAEDBkMjb-Ys0hLf9vUjL7TdBoBXWs0Yhtdk/s1600/baking+11.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GaxcoKr89hCl2zH68KiMO1UBJJZuMZnwqvNMkGij7pKSnvo-WzoCtSKJlV-_bd8rd1dILQqHm_rZe2WB4BDWwI1CI5s_3oSqezFR1Q13GMEYLxYd34KWTD44BVu1QkmF3Ttao_uzgOY/s1600/baking+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>After the balls are formed allow them to set in the fridge...then you can sprinkle them with powdered sugar...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GaxcoKr89hCl2zH68KiMO1UBJJZuMZnwqvNMkGij7pKSnvo-WzoCtSKJlV-_bd8rd1dILQqHm_rZe2WB4BDWwI1CI5s_3oSqezFR1Q13GMEYLxYd34KWTD44BVu1QkmF3Ttao_uzgOY/s1600/baking+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GaxcoKr89hCl2zH68KiMO1UBJJZuMZnwqvNMkGij7pKSnvo-WzoCtSKJlV-_bd8rd1dILQqHm_rZe2WB4BDWwI1CI5s_3oSqezFR1Q13GMEYLxYd34KWTD44BVu1QkmF3Ttao_uzgOY/s1600/baking+17.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xvlqLJMAM1RXbOhed4MuqMyExhWUpvOQ0MzYK51b_HKnL7GFgO7MP-4VKXab9xSyzFvHLcIsAeJpT_AhebJ8Dhne_GVUyJdoL_AvSdsl7SdzjlUMOTqlFHWEvApbziM0KJ1o8EdTXdg/s1600/baking+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xvlqLJMAM1RXbOhed4MuqMyExhWUpvOQ0MzYK51b_HKnL7GFgO7MP-4VKXab9xSyzFvHLcIsAeJpT_AhebJ8Dhne_GVUyJdoL_AvSdsl7SdzjlUMOTqlFHWEvApbziM0KJ1o8EdTXdg/s1600/baking+15.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhtZKt0aAuyl1BqGKH24BgLrYgwZ9TlZgEItoX94DV-xYwL8CMTbGDKtzDJrcSbaoJIbiiRCg4F4fglHRkPnxBbXXorlHMi3jiKSejYz3CYUwLnE8zLx3ANTZ668G8whrzaRnLOpR5Ug/s1600/baking+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhtZKt0aAuyl1BqGKH24BgLrYgwZ9TlZgEItoX94DV-xYwL8CMTbGDKtzDJrcSbaoJIbiiRCg4F4fglHRkPnxBbXXorlHMi3jiKSejYz3CYUwLnE8zLx3ANTZ668G8whrzaRnLOpR5Ug/s1600/baking+16.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4CcBoKP4xzujojeLMuU_h5lKqNVUdJ7ytM3_ygd4qIhHniwgmGzpJHS_xIw0uxZazLrunztEzctblGZW5zF7GKKGogPtvNZ_jeloEnYz0fdndufw82aOoSDUkGuopuObyBlzfQ_ncGA/s1600/baking+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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They were so rich! And fantastic!!Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-14045887109921287902011-03-11T18:59:00.000-08:002011-03-11T18:59:46.137-08:00Italian Cheesecake =)Ever since I was little I remember eating this special cheesecake that my Great Grandma used to make, who then passed it down to my Nana, who passed it down to my mom, who passed it down to my sister and I. It is not the typical cheesecake, you have to try it to understand...its amazing!!<br />
<br />
The first step is to make the dough, I find it easiest to mix the ingredients in my kitchenaid mixer...continue to mix until the dough forms a ball...<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcFnL5F3Ua2Aqlxrwwq7cjiYEalLLkDKzlUf4VoT6WoRGqaBBWrqd_TxIj4eBxzal60v-BLGMNcdOEP1CkQqKEb0yczkzfdgbN9Qed-0eXInA7o71iPo-0AtI9WAmhZTCwKEoBUw1i7I/s1600/baking+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcFnL5F3Ua2Aqlxrwwq7cjiYEalLLkDKzlUf4VoT6WoRGqaBBWrqd_TxIj4eBxzal60v-BLGMNcdOEP1CkQqKEb0yczkzfdgbN9Qed-0eXInA7o71iPo-0AtI9WAmhZTCwKEoBUw1i7I/s1600/baking+1.jpg" /></a></div>After the ball is formed spread the dough in a buttered cake pan, make sure that you push it up on the sides to form the crust...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFbBzWDSxGe1ssFAuW-JdgDrk5TK24RQOL9_V-YS3qgmzhiU5QFog7bP3TgOaWMl26IHy_4FTo6MUDDEndScc9zFyJhv4j6ln_xEK2QuCfHNfqoOYJsLbypB0hHBwni9m4czKzfwOt5U/s1600/baking+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFbBzWDSxGe1ssFAuW-JdgDrk5TK24RQOL9_V-YS3qgmzhiU5QFog7bP3TgOaWMl26IHy_4FTo6MUDDEndScc9zFyJhv4j6ln_xEK2QuCfHNfqoOYJsLbypB0hHBwni9m4czKzfwOt5U/s1600/baking+2.jpg" /></a></div>Next, you will spread a layer of pineapple on the crust...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqWPX3_MX-b_mOOD4eDO-XGQSHjADfFzWkY1seCub76dqoU7Xa4p4dik7Yzq4xiYReHBLj1u7J8FOaJvcoh5-OHNG_TQUohBdaRi1Oelsw6ygDcLUiLvLftYSfwIDz7d_CVzfg_b8buo/s1600/baking+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqWPX3_MX-b_mOOD4eDO-XGQSHjADfFzWkY1seCub76dqoU7Xa4p4dik7Yzq4xiYReHBLj1u7J8FOaJvcoh5-OHNG_TQUohBdaRi1Oelsw6ygDcLUiLvLftYSfwIDz7d_CVzfg_b8buo/s1600/baking+3.jpg" /></a></div>After the pineapple layer is formed...sprinkle with cinnamon...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EIr_WP_hQ37FYGt1mM4L1PZEn-qdqbfYHdEU3VdOoTPYKg6Pxgwh2n04mOiOadJcb3v2PYLnNHUwrx9Dc_z-WDdxNWqUFQMtA2thJemYN6NyUiZl7c0R027o-FpF8EuFV6WPCVAkMIo/s1600/baking+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EIr_WP_hQ37FYGt1mM4L1PZEn-qdqbfYHdEU3VdOoTPYKg6Pxgwh2n04mOiOadJcb3v2PYLnNHUwrx9Dc_z-WDdxNWqUFQMtA2thJemYN6NyUiZl7c0R027o-FpF8EuFV6WPCVAkMIo/s1600/baking+6.jpg" /></a></div>Then you will make the filling...again using your kitchenaid mixer...for those who know me you know this creamy texture is hard for me to handle! haha...but soon it will be a yummy cheesecake...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF5SbpquGBMLtU_ZuL8uZ3TsnHwu8Hux-rkQugA247FJQVTNQe02Nb8faIY-dSo3R6E4__1b2gs1xg33pNmeN5zRZ3bMANej14hfbTZbCppOwEro8bNBA_PtMQAMO1RVhd2zl4VMa53g/s1600/baking+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF5SbpquGBMLtU_ZuL8uZ3TsnHwu8Hux-rkQugA247FJQVTNQe02Nb8faIY-dSo3R6E4__1b2gs1xg33pNmeN5zRZ3bMANej14hfbTZbCppOwEro8bNBA_PtMQAMO1RVhd2zl4VMa53g/s1600/baking+4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_I8PtGHt0dPEv5nUD94VIPiWkN0dxuF_GvIy9r44ZCFD51FBOHAz3JPCNFcTiFwBpxGbruf-xVGttK0avFu2f-5Q5TV89-8JHKH2qmci3syKRcVvE5cGQ-DRlFEjRKu3yZ7Cbh3EyaY4/s1600/baking+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Then you simply pour the mixture into the crust and sprinkle with cinnamon! Yum!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AmLyRnj-UrgsGJJZsdSTnBIlhxtEWcZdYSM-ZL2OENSvnC6-bLKSzWlQAezBFFzcJwtGIA5W8BLIVhsLbsfxHKi5SqwKnhkyyptU914ednhpQdK1HEzXUOTERw3EEwaaSsOf7EcLBLI/s1600/baking+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AmLyRnj-UrgsGJJZsdSTnBIlhxtEWcZdYSM-ZL2OENSvnC6-bLKSzWlQAezBFFzcJwtGIA5W8BLIVhsLbsfxHKi5SqwKnhkyyptU914ednhpQdK1HEzXUOTERw3EEwaaSsOf7EcLBLI/s1600/baking+13.jpg" /></a></div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-52391888519158492712011-03-10T15:06:00.000-08:002011-03-10T15:06:17.927-08:00last minute kind of dinner...So tonight I needed to make a last minute kind of dinner...so I looked around for what we had...my mom had pulled steak out and a sweet potato, so I needed to get creative. I decided to make a sweet potato quinoa salad, just throwing in a little bit of this and a little bit of that. If you never had quinoa before you should definitely give it a try, its great!! Its similar to a rice but much more grainy...you cook it like rice though...it looks like this before its cooked...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fCwiP2IGZhKhKMyvfUIo8lCLBG0tYrOp2Lfes_IzYUiw7khzPyQgbUxCuiZ45OKg9NVhbCnTrEWsNMOZB3V6L7zIIKR2q-g17nbcjtMZ9QmkCZl3zPymF1Be0Csx31Kl9l8W83yqLLw/s1600/dinner+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fCwiP2IGZhKhKMyvfUIo8lCLBG0tYrOp2Lfes_IzYUiw7khzPyQgbUxCuiZ45OKg9NVhbCnTrEWsNMOZB3V6L7zIIKR2q-g17nbcjtMZ9QmkCZl3zPymF1Be0Csx31Kl9l8W83yqLLw/s1600/dinner+7.jpg" /></a></div>After all of the water is dissolved it gets pretty fluffy, and looks like this...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunjCBep6_WlURpBkVhR0_TPX_sO_SuPw3hN9I3FQyF_sG1tz4ip4PRImug0b5ZALXyUoqiVTn5pl5lLo4bkktvRXGMRQ68OegwTyPwvOg1VEMAaV-85VPjIbqJax0U4ubU2bldLzOrxE/s1600/dinner+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunjCBep6_WlURpBkVhR0_TPX_sO_SuPw3hN9I3FQyF_sG1tz4ip4PRImug0b5ZALXyUoqiVTn5pl5lLo4bkktvRXGMRQ68OegwTyPwvOg1VEMAaV-85VPjIbqJax0U4ubU2bldLzOrxE/s1600/dinner+6.jpg" /></a></div>Quinoa is pretty boring on its own, so I boiled a white sweet potato (the white ones are a little sweeter than the orange ones) and I toasted some walnuts...just throw them on a pan at 350 and watch them, they will start to look "toasted" but make sure you don't over toast them or the oils will become rancid...yuck<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLV4uwr3CiqmxJnJ6BQgQUtCPbDveXQNW-UZqWXGKetbI-9TGUDvv8v30A3bmfCdcYfNyWYhQS4dqRSZyyOQQFVSXvfaM7XJLFtJxXu1ahv3FQ9mwVLDE2F1J1n0X7BFl8BrqAO9Wwek/s1600/dinner+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLV4uwr3CiqmxJnJ6BQgQUtCPbDveXQNW-UZqWXGKetbI-9TGUDvv8v30A3bmfCdcYfNyWYhQS4dqRSZyyOQQFVSXvfaM7XJLFtJxXu1ahv3FQ9mwVLDE2F1J1n0X7BFl8BrqAO9Wwek/s1600/dinner+5.jpg" /></a></div>After the potato is boiled and the walnuts are toasted throw them in with the quinoa...for a little color I added some dried cranberries (it added a little sweetness too!). If you have fresh basil that is best, but all I had on hand tonight was dried, so I threw that in there. Its always good to make a dressing for quinoa since it is kinda dry...I just emulsified olive oil and balsamic vinegar and then added a little agave nectar for sweetness. For the steak I just did it on my George Forman grill, it was really easy especially on days like today where its a monsoon out there!! To make it quick I just rubbed them with some Smokehouse Rub from Williams-Sonoma of course! =) And for another quick veggie I just chopped up some cucumber and added dried basil, olive oil, and apple cider vinegar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcS0alvPmA2CDOaJYiPoKLwHr7ZXAAegVxa-KGZ_sOq-owfjkpoq4HJfWu0iOV6BgMHsllcR3l5pl334ygGFobuMUZq1e30cZ-BV8PhbdeXau2wNn5z3302gCU6X0V-VoHf-4yyOIzHJc/s1600/dinner+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcS0alvPmA2CDOaJYiPoKLwHr7ZXAAegVxa-KGZ_sOq-owfjkpoq4HJfWu0iOV6BgMHsllcR3l5pl334ygGFobuMUZq1e30cZ-BV8PhbdeXau2wNn5z3302gCU6X0V-VoHf-4yyOIzHJc/s1600/dinner+4.jpg" /></a></div>And the finished product looks like this...<br />
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</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VWMH4cfwoe10-6ANfSEVPGV7s9Z9eV4SgbRSGd1TtMgHQRddSG7HGlXUceESd9iGdZlYSA94xhqXcJg0BHU3TulK-fzQRa5QoPApisY29aXgTpT1Cq7gwHV54bUA0R2E4hyphenhyphenF9O0fyas/s1600/dinner+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VWMH4cfwoe10-6ANfSEVPGV7s9Z9eV4SgbRSGd1TtMgHQRddSG7HGlXUceESd9iGdZlYSA94xhqXcJg0BHU3TulK-fzQRa5QoPApisY29aXgTpT1Cq7gwHV54bUA0R2E4hyphenhyphenF9O0fyas/s1600/dinner+2.jpg" /></a></div>You can do this in under an hour! Super quick!! <br />
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Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0tag:blogger.com,1999:blog-5151071982622966601.post-67550115063675900472011-03-09T17:09:00.000-08:002011-03-09T17:09:09.678-08:00the lemon kick...with a side of good newsLately, I have been on this lemon kick...I have always loved lemon squares, and recently I needed to do a speech for my public speaking class - I decided to do it on how to make lemon squares. Now, living in a dorm I have limited resources as far as kitchens go...I do have access to a kitchen every now and then but I thought it would be cool to try to make them in a toaster oven! To my surprise they actually turned out!! I re-created them again at home in my own oven and honestly, I think they may have turned out better in the toaster oven! Sometimes its fun to add raspberry jelly on top of the crust and under the filling for a fun layer!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3RzAP8F9Cyai7cDQEgtF34zolJ2OUf5oVzVWIaTxMWNQ7yUkBTFKOJfn7vXM4NmEtw87gm-2uXhjavFBqSkJQFEjzgyYjQjRr3OtV3KDy0_rnSEySFXqesOcWDr_VoC20TspsBk9wOg/s1600/lemon+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3RzAP8F9Cyai7cDQEgtF34zolJ2OUf5oVzVWIaTxMWNQ7yUkBTFKOJfn7vXM4NmEtw87gm-2uXhjavFBqSkJQFEjzgyYjQjRr3OtV3KDy0_rnSEySFXqesOcWDr_VoC20TspsBk9wOg/s1600/lemon+bar.jpg" /></a></div>And for the good news...we had a corporate visit at Williams-Sonoma today and some exciting things are in my future!! More info to come later =)Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com2tag:blogger.com,1999:blog-5151071982622966601.post-23913911220266545102011-03-08T19:43:00.000-08:002011-03-08T19:48:44.517-08:00Williams-SonomaOkay, so most everyone that knows me knows that I am in love with Williams-Sonoma...and in love is an understatement! Williams-Sonoma was founded in 1956 by Chuck Williams - originating in Sonoma California it has grown to mass numbers with stores all over the country. This wonderful store sells high end kitchen tools as well as gourmet mixes and food. Each store is equipped with a viking range cook-top stove and oven to provide demonstrations of products as well as samples for the customers. I have wanted to work at this store ever since I was little - I literally get paid to cook and talk about what I love...it couldn't get better than that!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaXisUUb7nT2bUPgYF_3i_8Ul4mjTDPHxAmCkAeAw4DuiaBzgi1UMSmwrUo0Dbx3UfB6ebY6NT55h8uaaPG-NE2wTbSORwC2Ws6a1Z_OGR4aFDsxrrgPe43JaI1iAN_komGzhjWCRR7s/s1600/williams+sonoma+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaXisUUb7nT2bUPgYF_3i_8Ul4mjTDPHxAmCkAeAw4DuiaBzgi1UMSmwrUo0Dbx3UfB6ebY6NT55h8uaaPG-NE2wTbSORwC2Ws6a1Z_OGR4aFDsxrrgPe43JaI1iAN_komGzhjWCRR7s/s320/williams+sonoma+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Carleyhttp://www.blogger.com/profile/03717076626966249603noreply@blogger.com0