tag:blogger.com,1999:blog-47938393368234138322024-03-12T21:25:35.969-04:00Bake THATNataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4793839336823413832.post-85338846360930547232010-10-31T09:21:00.002-04:002010-10-31T21:18:53.703-04:00Bacon-Wrapped Apricots with Almonds and Brazil Nuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iMa8Rwm4HmWgQi6a8ZnQZV6uxergG1_mvARCuGmg592gQJhFDQscorBgSw1tvWIBD60jioiFrARSdxqj9GuDLlSVKJzCMW5f2uxtHW1fnGqrsS1qHwF81n_5FLi-DhyphenhyphenGe7hpRYSOI_Q/s1600/Fall+2010+106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iMa8Rwm4HmWgQi6a8ZnQZV6uxergG1_mvARCuGmg592gQJhFDQscorBgSw1tvWIBD60jioiFrARSdxqj9GuDLlSVKJzCMW5f2uxtHW1fnGqrsS1qHwF81n_5FLi-DhyphenhyphenGe7hpRYSOI_Q/s320/Fall+2010+106.jpg" width="320" /></a></div><br />
...adapted from Southern Living.<br />
Last year, one of Kelly's friends brought bacon-wrapped apricots with sage to her Christmas party. I was hoping to copy her recipe to bring to Amanda's house last night, but used Google instead to come up with this one, involving almonds. Being a huge Brazil-nut fan, I had to throw in Brazil nuts as well.<br />
These were delicious- as addicting as potato chips- and SO easy to make. I wasn't sure how the sauce would go over, but it added a lot to the flavor and I would definitely include it again.<br />
<br />
<strong>Bacon-Wrapped Apricots</strong><br />
<br />
<em>Ingredients</em><br />
<br />
20 apricots<br />
10 slices of bacon, cut lengthwise in half<br />
a mixture of 20 nuts (Brazil and almods work well)<br />
1/4 c plum jelly (pineapple, apple, and apricot are options too)<br />
2 tbsp soy sauce<br />
<br />
<em>Directions</em><br />
<br />
Preheat oven to 375 degrees.<br />
Stuff each apricot with 1 nut.<br />
Wrap each stuffed apricot with 1/2 strip of bacon, secure with a toothpick.<br />
Place on ungreased baking sheet. Bake for 25 minutes or until bacon is crisp, turning once.<br />
In small saucepan, mix jelly with soy sauce. Heat until warm and smooth, stirring occasionally.<br />
Remove apricots from oven and onto paper towels to drain.<br />
Serve with sauce for dipping.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI6-4ac7NGOnstNwfO1VK7LvuHSvlSPvpCZPZVD-V0UOSqvTM8_5ZuKr8ux3dyvQrA5vgY6ueORm7_qgslzVXycCOZbRkfOpM8R61d3kVgzJHvqKIE9MTwtLfMQXuN9U3MO8DYk-6Y2s/s1600/Fall+2010+091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI6-4ac7NGOnstNwfO1VK7LvuHSvlSPvpCZPZVD-V0UOSqvTM8_5ZuKr8ux3dyvQrA5vgY6ueORm7_qgslzVXycCOZbRkfOpM8R61d3kVgzJHvqKIE9MTwtLfMQXuN9U3MO8DYk-6Y2s/s320/Fall+2010+091.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMufvGJaCoByrMvYQ5ANmNxI3f8sPdzoxIL-g5x_FBJTFJVjxqpDGcryb_Gthg5kS0_Px_iSlN3uc0OBfztokMdg1yetbcpo9fZiM-iNYuNvWvoeJQNCgQSkE8lJjQdElvewu-55jvlzg/s1600/Fall+2010+098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMufvGJaCoByrMvYQ5ANmNxI3f8sPdzoxIL-g5x_FBJTFJVjxqpDGcryb_Gthg5kS0_Px_iSlN3uc0OBfztokMdg1yetbcpo9fZiM-iNYuNvWvoeJQNCgQSkE8lJjQdElvewu-55jvlzg/s320/Fall+2010+098.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2BDqKrC_LPkEJfe7ksqwMvsu5WJdscE1jrIRRImsg90aJOjjoEeshW1jUDTLU19DicTA3Il_R1nnLn6bzsOvzXso98jANOTUdjP6pLoml_9zP-DWV2LhViDD7pq3OFovlmkTvnYPoxU/s1600/Fall+2010+104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2BDqKrC_LPkEJfe7ksqwMvsu5WJdscE1jrIRRImsg90aJOjjoEeshW1jUDTLU19DicTA3Il_R1nnLn6bzsOvzXso98jANOTUdjP6pLoml_9zP-DWV2LhViDD7pq3OFovlmkTvnYPoxU/s320/Fall+2010+104.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0J19X4xgyxEi_C5yulmwIJtpw3wU0BtIpk1U7dzAyDiGDxKjAQNYDIfwKPIRKd-rIVuw5tYjI8g2tgE-_TO3GABcn-s-i5wduAq6xcwvuoTcXcu5ehDP4UDgFkg3dgsIfaLWNJr5XBhA/s1600/Fall+2010+110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0J19X4xgyxEi_C5yulmwIJtpw3wU0BtIpk1U7dzAyDiGDxKjAQNYDIfwKPIRKd-rIVuw5tYjI8g2tgE-_TO3GABcn-s-i5wduAq6xcwvuoTcXcu5ehDP4UDgFkg3dgsIfaLWNJr5XBhA/s320/Fall+2010+110.jpg" width="320" /></a></div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-34562985940238872492010-10-31T09:09:00.002-04:002010-10-31T21:13:31.684-04:00French Tomato Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHe-rDr7iE3euID69qNLypwyUlsESltkEHGyQ9ylLd5VremhcjneCe2nwDW7zFoD2FDsEe1dog90qjigkh8IiMSCsykbRSXXEL18yvkEZ1u1hu4_yeIEbP7TeCV6dN_1QZFl03tvHZoWA/s1600/Fall+2010+095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHe-rDr7iE3euID69qNLypwyUlsESltkEHGyQ9ylLd5VremhcjneCe2nwDW7zFoD2FDsEe1dog90qjigkh8IiMSCsykbRSXXEL18yvkEZ1u1hu4_yeIEbP7TeCV6dN_1QZFl03tvHZoWA/s320/Fall+2010+095.jpg" width="320" /></a></div>You'll see David Lebovitz listed as one of the blogs that I follow. I've not attempted any of his recipes until yesterday, when I used his blog as my go-to for a tart recipe to take to Amanda's house for Halloween horror-movie watching. I wanted to bake something involving cheese, and figured it was about time to get my tart pan out of storage, considering I've only used it once for a Godiva chocolate-peanut butter tart for a company bake-off.<br />
I was This Close to making his Swiss Chard Tart (next on my list), but chose to go with the French Tomato as November means it's pretty much time to throw tomato recipes out the window until next summer. I scavenged through Hennings' cheese selection until settling on Chevre fresh goat cheese with honey (and eliminated the honey called for in the recipe). I also substituted Pillsbury pie crust dough for the homemade dough recipe David suggests- my time was limited and this was a HUGE time-saver.<br />
This tart was okay. Two complaints: I could have used more herbs (I went with tarragon and thyme), and the crust on the bottom was soggy- which could be due to the amount of olive oil called for in the recipe. I could have probably thrown in more mustard to add to the flavor- but after tasting the mustard before spreading onto the crust, I decided the strength of the flavor could take away from the rest of the tart, and was careful not to go overboard. I had some trouble with the goat cheese being too soft- I should have left it in the fridge until I needed it- so it was more patchy and not quite as nice-looking as the tart made by Lebovitz.<br />
I would make this again, with the addition of honey, additional herbs, and a bit more mustard. It will make a good staple to pair with wine and a salad during the summer.<br />
<br />
<a href="http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/">http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/</a><br />
<br />
<strong>French Tomato Tart</strong><br />
<br />
<em>Ingredients</em><br />
<br />
Pillsbury refridgerated pie crust dough<br />
Dijon or whole-grain mustard<br />
2 large ripe tomatoes<br />
2 tbsp olive oil<br />
salt and pepper<br />
2 tbsp chopped fresh herbs- such as thyme, chives, chervil, tarragon, basil, oregano<br />
8 oz fresh or slightly aged goat cheese, sliced into rounds<br />
Optional: 1 1/2 tbsp flavorful honey (white truffle would be good)<br />
<br />
<em>Directions</em><br />
<br />
Preheat oven to 425 degrees.<br />
Unroll pie crust dough and transfer to tart pan, trimming edges so dough does not flow over the sides.<br />
(I used my extra dough to wrap around apricots and plum jam leftover from my Bacon-Wrapped Apricots)<br />
Spread an even layer of mustard over the bottom of the tart dough, let sit a few minutes to dry out.<br />
Slice the tomatoes (about 1/2" thick) and arrange evenly over the mustard in a single layer. Drizzle the olive oil over the top.<br />
Sprinkle with about half of the herbs, then arrange the slices of goat cheese on top. Add the remaing herbs, and drizzle with honey (if using).<br />
Bake for 30 minutes until dough is cooked, tomatoes are tender, and the cheese is nicely browned.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC9WkbnhvydiI2Xl5BK1ViOG7VIbAHA7GwQWVREWC5fyrH2-0z7BQZevHfnxDoiMgKUdDVnO110D7uGMFk7U1D0FhZgJnIrI7lIp-AMJL-pVVdLvcGr8UpBPnOMI6fAP6_w6JTEgB0P4/s1600/Fall+2010+064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC9WkbnhvydiI2Xl5BK1ViOG7VIbAHA7GwQWVREWC5fyrH2-0z7BQZevHfnxDoiMgKUdDVnO110D7uGMFk7U1D0FhZgJnIrI7lIp-AMJL-pVVdLvcGr8UpBPnOMI6fAP6_w6JTEgB0P4/s320/Fall+2010+064.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAdHQQuimmnFYuC0zZc4V9LKCWeF16sZwtyTLB480BSkHeBSkH1VJBd0so4SHrXF-Elwl-YD1he7eqktu6Zz1e2o8_pp_M02rhzIZiZf824wuPjs7BvKtPl2uj0gf6gGQ2mS8JQfWLV4/s1600/Fall+2010+065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAdHQQuimmnFYuC0zZc4V9LKCWeF16sZwtyTLB480BSkHeBSkH1VJBd0so4SHrXF-Elwl-YD1he7eqktu6Zz1e2o8_pp_M02rhzIZiZf824wuPjs7BvKtPl2uj0gf6gGQ2mS8JQfWLV4/s320/Fall+2010+065.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaBSg2sfHJT3WFtIQUGeVhxPRyTbicchsacRljLyrvNopf7Nu3izTke7Z36W1QIXCl01WoET-Q66BM8VM_g9rr_8BUayzV5XruWD2ZdPf2xY0Rb6TrYG4P68df80iyoD8YG1OmOuKLTk/s1600/Fall+2010+069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaBSg2sfHJT3WFtIQUGeVhxPRyTbicchsacRljLyrvNopf7Nu3izTke7Z36W1QIXCl01WoET-Q66BM8VM_g9rr_8BUayzV5XruWD2ZdPf2xY0Rb6TrYG4P68df80iyoD8YG1OmOuKLTk/s320/Fall+2010+069.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCaAetevVZWDZyvd8UnHzb9u27Wf5nP2iyX8qUjJAAAHkg1EeMyKEIlxCY9P2FYWIO4qHamKQXEx6etKKowSdQDivztdd37XRGsNH86uzwoJssJvofwUmNvVWble9zF5syyf10ycoeRA/s1600/Fall+2010+070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCaAetevVZWDZyvd8UnHzb9u27Wf5nP2iyX8qUjJAAAHkg1EeMyKEIlxCY9P2FYWIO4qHamKQXEx6etKKowSdQDivztdd37XRGsNH86uzwoJssJvofwUmNvVWble9zF5syyf10ycoeRA/s320/Fall+2010+070.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_8CxP2NywxsWGFqsLNFG5o1y51FNG-QqVvEFQ4pw5z8VeKPijQCH4Esxx7oYs18kKjwTRuK5qZ2iqclzs3Iq_XxxaYe8I1_DUgRfhoA5GV1POOEgbPKJDRhNMh5hLaXGzmYS8S3rDEEg/s1600/Fall+2010+073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8CxP2NywxsWGFqsLNFG5o1y51FNG-QqVvEFQ4pw5z8VeKPijQCH4Esxx7oYs18kKjwTRuK5qZ2iqclzs3Iq_XxxaYe8I1_DUgRfhoA5GV1POOEgbPKJDRhNMh5hLaXGzmYS8S3rDEEg/s320/Fall+2010+073.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWt2w2s0rsYBHoVRvjlhM8n9cp9d4e6uMIVUhZSxU1qakzAsRz_BWp28chG-sUONTuK_RTpJTIqj9JPNVbVDwBSGVwAA-giyKHPJxkN_zmOrsOJq6d6rSsSC1gNO69Jf8HZzHCfOSUCWs/s1600/Fall+2010+079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWt2w2s0rsYBHoVRvjlhM8n9cp9d4e6uMIVUhZSxU1qakzAsRz_BWp28chG-sUONTuK_RTpJTIqj9JPNVbVDwBSGVwAA-giyKHPJxkN_zmOrsOJq6d6rSsSC1gNO69Jf8HZzHCfOSUCWs/s320/Fall+2010+079.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvYgRAh6-jHMW_appW9EwTqzG64KECJxt77T5ya8avTiOJF3hVaFfM8Dl8V2PetQPtQYmX9kJzCQSEaKzZ-c4fBtibQm72qRunrHKHc7XBoH4mEUic2Kcuqe_5ADrja6xXV14fMGA3Q/s1600/Fall+2010+097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvYgRAh6-jHMW_appW9EwTqzG64KECJxt77T5ya8avTiOJF3hVaFfM8Dl8V2PetQPtQYmX9kJzCQSEaKzZ-c4fBtibQm72qRunrHKHc7XBoH4mEUic2Kcuqe_5ADrja6xXV14fMGA3Q/s320/Fall+2010+097.jpg" width="320" /></a></div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com1tag:blogger.com,1999:blog-4793839336823413832.post-55482141850702689752010-10-28T22:25:00.002-04:002010-10-31T09:25:08.808-04:00HA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf-fXEzSXt-qrGbIOM8WimCC9zRLUWen5OUbhbR1pkt7-GZrIXhVbnvwmGKAFdxtEdC7BNsPsMl8bDXPViubMptkoYzUbNH9swNTgQ7fFdPD5RYAtcLvzCTVRQMA2690gDISzq8ZzrH0/s1600/Fall+2010+036.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533288708887898018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf-fXEzSXt-qrGbIOM8WimCC9zRLUWen5OUbhbR1pkt7-GZrIXhVbnvwmGKAFdxtEdC7BNsPsMl8bDXPViubMptkoYzUbNH9swNTgQ7fFdPD5RYAtcLvzCTVRQMA2690gDISzq8ZzrH0/s320/Fall+2010+036.jpg" /></a><br /><div>had to post this guy - my Number One- I woke up to this face last weekend :) :)</div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-9830725592294990502010-10-28T21:47:00.005-04:002010-10-31T09:24:23.185-04:00Libby's Great Pumpkin Cookie Recipe<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533279085803837410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1hwxoc3LfwblnPiMgl68951FNQhVdNCzz8IJpoONPOBWsashNV3ZUqAfTDcq2mOyo56vpGkwszr8obZmpyKjBlbengfJqPOzrHrMs4hqMJ-hvAGbaq_hdiS6tm9QYNykwmgx4_Y7Jdo/s320/Fall+2010+059.jpg" />I had to include this yearly favorite. We've been making these forever- pretty much a staple in my household growing up. I've made so many variations- raisinets in place of chocolate chips, extra pumpkin to give a more cakey consistency, m&m eyes and icing mouths, cream cheese icing....the list goes on. These are easy, fun and oh-so-yummy. Storage can be a bit of a headache- they're super-soft, so can be sticky if kept in a cookie tin. They keep best when stored on a flat surface and in the fridge.<br /><br />I used organic pumpkin (not on purpose, but because it was all that we had in our shore house this weekend) and chopped dark chocolate bliss bars in addition to chocolate chips, because we were short about 1/2 cup. They were fine, but I'll stick to the original recipe next time-- nothing quite beats the taste of these when they're made how they're meant to be.<br />(<a href="http://www.verybestbaking.com/">www.verybestbaking.com</a>)<br /><br /><br /><strong>Libby's Great Pumpkin Cookie Recipe</strong><br /><br /><br /><em>Ingredients:</em><br /><p>4 c. all-purpose flour</p><p>2 c. Quaker quick oats</p><p>1 1/2 c. butter, softened</p><p>2 c. dark brown sugar- firmly packed</p><p>1 can (16 oz.) Libby's pumpkin puree</p><p>1 c. semi-sweet chocolate morsels</p><p>1 c. granulated sugar</p><p>2 tsp cinnamon</p><p>2 tsp baking soda</p><p>1 egg</p><p>1 tsp salt</p><p>1 tsp vanilla extract</p><p><em>Directions:</em></p><p>Preheat oven to 350 degrees</p><p>Combine flour, oats, soda, cinnamon and salt. In separate bowl, cream butter. Gradually add sugars until light and fluffy. Add egg and vanilla, mix well. </p><p>Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.</p><p>For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet.</p><p>Bake 20-25 minutes. Makes about 32 cookies.</p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533279061035528834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK9sBTJjw4KmgmFasCAkfudeaaVzAXIg6XWTVR9DDmg78aHq6OmiYL2dmk6SpAyr9QLHg618d9e-DSPQTerft7O491Vipta2LVYhm8GEGSYeNODw9KbRS9aexXCWASxxaPkOFSWwYwio/s320/Fall+2010+054.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533279071010811474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToT6aiam2kbPiH0fVBoXaNNeJpae3eZo0N6sdJ2HazGBnTwPBCFJsdnuiSWBxqG3r4bcB3hU-zwqYm4btAFUbdXDqOIPG3bNBBem21OrPOFt6RPNkS5eeeZtJieWPRNWEqwVT4JhoLMo/s320/Fall+2010+056.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533279080992550770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMbuqv9ODu-2wrxqmGQKnH8s1ZnPwK1VMOPU-6WmSCdzbMXYFQmVnxoh6YSncszlpqdasZqbC3GGoTHNyfGSbGrquJAGWJPz45_BQiN4duGGWkxFUCvaWqqCkz8g47QVXj7FdPIlDJvU/s320/Fall+2010+057.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533279080028801586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV9XAZRW3HsTQbOHWn_fd9zX7xxvRIH-z6Te72I9S02eZDFxo2vE878b_EXAPmgVjg5t5dXuS3E4lylTTzLJKsfsJ4ey8c3yTbgZyUgBLN2QvVJK19tRaeYKn0rxyq3j-1zArmUNqx5k/s320/Fall+2010+058.jpg" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZETymc_rL1Z49tw7YnLFroxJend4hFEHRHXNxSAmHF2nfodiYDHuCIr3wwfCYXmPadN5cx5ZbZAuL6fwQzCNnyhyphenhyphenutYSdifQxuI38CKiNu8zAa3995-NcGexoaOD-gP1ycImJgHwfypA/s1600/Fall+2010+060.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533279186479297138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZETymc_rL1Z49tw7YnLFroxJend4hFEHRHXNxSAmHF2nfodiYDHuCIr3wwfCYXmPadN5cx5ZbZAuL6fwQzCNnyhyphenhyphenutYSdifQxuI38CKiNu8zAa3995-NcGexoaOD-gP1ycImJgHwfypA/s320/Fall+2010+060.jpg" /></a><br /><br /><div><div><div><div><div><div></div></div></div></div></div></div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-45344602675782719362010-10-28T21:19:00.009-04:002010-10-31T21:35:58.010-04:00Pumpkin Pie Cake<div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533275694603070802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT64voQXjKOXGEhK355fq9mDE4w9bk9VXqN1fMygPlCB1n_oUPnlorEWFgYESENUQZKh0Z0wSF82pUj4KoX1mqKx3PdvEJF3jD4MNKNiN5_8eitRTjOgcW3xK6ejZRuvrP8Ps_KFSKxGk/s320/Fall+2010+052.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<div><div><div><div><div>After an afternoon of making applesauce and rifling through apple cake recipes with Carol, we settled on a recipe using a different fall ingredient- PUMPKIN. Carol's friend had given her a recipe for Pumpkin Pie Cake, not sure where this originated- but we decided to attempt it and forego the apple idea. Jewish Apple Cake is still on my list, mind you. </div><br />
<div>Anyway, this was the easiest and most surprisingly delicious dessert that I've made this year- Comfort-Food City. Thick and rich, with a crumbly sweet topping....practically screaming for a scoop of vanilla ice cream. This recipe did not disappoint!</div><br />
<div><strong>Pumpkin Pie Cake</strong><br />
<br />
</div><div><em>Ingredients:</em></div><div>1 29-oz can pumpkin puree</div><div>1 12-fl oz can evaporated milk</div><div>3 eggs</div><div>1 cup granulated sugar</div><div>1/2 tsp salt</div><div>4 tsp pumpkin pie spice (we used 1 tsp ginger, 2 tsp cinnamon, and 1 tsp nutmeg)</div><div>1 18.25-oz box yellow cake mix</div><div>3/4 c butter- melted</div><div>1 c chopped walnuts</div></div><div><em>Directions:</em></div><br />
<div>Preheat oven to 350 degrees. Grease 9x13" metal pan</div><div>In large bowl, combine pumpkin, milk, eggs, sugar, salt and spices. Mix well. Pour batter into prepared pan.</div><div>Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle butter over the cake mix. Sprinkle with walnuts.</div><div>Bake for 55-60 minutes until set.</div><div></div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5533275536746214578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkERBq15JfZ84O5tBCOUwRfbOyqtPlkoSnyUkn_R5eCqejp1eYwlZ-mhiagYIW-WcL5cOY_NVLEWKj44rrIYp9Lw8-kaUh05N12mb0HRS88-Q39yuvwIzm9Rzm5IaOOyexxSuS3Fyyik/s320/Fall+2010+047.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> <img alt="" border="0" id="BLOGGER_PHOTO_ID_5533278027900149298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOmEASjJSBTm0oRIbnDRyFRbXIs0Fxdds7dDJOnhgjMGZYJGkGEbgWXcG0KOVRuzaKx-BcljmlPwYjqSPdnfQn7-yIdIyaYtt5xbRBBqO15RxMnB2bWUVMXd1oID4CxQBGZVqo8wmhkQ/s320/Fall+2010+049.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<br />
<br />
<div><br />
</div></div></div></div></div></div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-23082694697104813242010-10-15T00:22:00.004-04:002010-10-31T09:25:08.808-04:00Back to it...I'm starting up this blogging thing again.....tempted back into it by yearly applesauce-making this weekend. Big plans for Grandgirl's Fresh Apple Cake from Paula Deen.Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-34563281201620284862009-12-06T20:37:00.010-05:002010-10-31T09:25:23.217-04:00<strong>winter blues</strong><br /><br /><div>OHH emm geee...must blog soon. 4 followers and no posts since October. I suck at this :(<br /></div><div>I promise to bake something this weekend. AND High Hopes for December= 5 desserts for Christmas Eve/Christmas Day with the fam. Sorting through recipes this week...<br /></div><div>I've decided on 2 definites (both from past Pillsbury Bake-off contestants): </div><div><br /></div><div align="left"><strong>White Chocolate-Cinnamon Triangles</strong></div><br /><br /><div><strong></strong></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcyGAUU7ECio_0FhaOpZZDSkE4CfAAuSWdIEdqq_nygKnVOZ9MEsJwexUyiKtfFATBs_LDzhwkYK-pBw6pkFQ5ncQ7ri4IYcOKEURqf5g788hDHFGfPsizoJyt2OLJqkNxyf-g856Q1Q/s1600-h/r14334fp.jpg"><img id="BLOGGER_PHOTO_ID_5412306896211707410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcyGAUU7ECio_0FhaOpZZDSkE4CfAAuSWdIEdqq_nygKnVOZ9MEsJwexUyiKtfFATBs_LDzhwkYK-pBw6pkFQ5ncQ7ri4IYcOKEURqf5g788hDHFGfPsizoJyt2OLJqkNxyf-g856Q1Q/s320/r14334fp.jpg" border="0" /></a><br /><br /><div><strong></strong></div><br />OK, I THINK this one's a definite...<br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><div></div><p align="center"></p><p><strong></strong></p>and...<br /><p><strong>Greek Walnut Pie</strong> </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXioK5Gg7dIqnqjyJY_NfWDCpCVu3iXcWElTf8_jC6HxJD12KiSkzYeuwTFnaZV_qDBL8p6vGL55sA1DTnZqWQ47u3cAv_-UXqX2VAxMkvEhjo1FT93EqeRyHyukMlhKtGYSB56SMqU_k/s1600-h/r14450fp.jpg"><img id="BLOGGER_PHOTO_ID_5412307025341097554" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXioK5Gg7dIqnqjyJY_NfWDCpCVu3iXcWElTf8_jC6HxJD12KiSkzYeuwTFnaZV_qDBL8p6vGL55sA1DTnZqWQ47u3cAv_-UXqX2VAxMkvEhjo1FT93EqeRyHyukMlhKtGYSB56SMqU_k/s320/r14450fp.jpg" border="0" /></a><br /><br /><div></div><div></div><div></div><div></div><div>This one reminds me of an amazing dessert that I had a few times while in Greece...similar to baklava but MUCH richer</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>Also-Making baked brie for Friday...mustard&apricot glazed or the norm w/ raspberry jam. Still deciding.</div><br /><div></div><br /><div></div><br /><div>This is my PROMISE to myself that I will bake&blog again before Sunday</div><br /><br /><br /><div></div><br /><br /><br /><div></div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-67709283156586518472009-10-13T21:25:00.004-04:002010-10-31T09:26:39.866-04:00Betty Crocker Apple CrispFound a great way to use up the extra apples after making applesauce. Carol found a recipe for apple crisp that took no time at all, and was a nice treat with ice cream after all of our hard work :) We didn't alter it, it's from Betty Crocker's cookbook/website: <a href="http://www.bettycrocker.com/recipes.aspx/apple-crisp">http://www.bettycrocker.com/recipes.aspx/apple-crisp</a><br /><br /><img id="BLOGGER_PHOTO_ID_5392261412560194306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNK6OPa1H7MZ5mtTphgZlQX-t7f-dQZntn_Sdzy5qQK1J9MTVWJF4dk-oVEMSrqY3G9SVxlq3BTobauzwFnGQ_5Bn0KIidyk3rwGwihdkfRo-gguch7d6RgPc9gYQSj0YRRDZKiDCZXc/s320/Blog+015.jpg" border="0" /><br />I promise to get more ambitious/creative with my next baking endeavors!<br /><br /><strong>Autumn Apple Crisp</strong><br /><br /><em>Ingredients:</em><br />4 medium tart cooking apples, sliced (4 cups)<br />3/4 cup packed brown sugar<br />1/2 cup Gold Medal® all-purpose flour<br />1/2 cup quick-cooking or old-fashioned oats<br />1/3 cup butter or margarine, softened<br />3/4 teaspoon ground cinnamon<br />3/4 teaspoon ground nutmeg<br />Cream or Ice cream, if desired<br /><br /><em>Instructions:</em><br />Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.<br />Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.<br />Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5392261388637587026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRylEkCeEZNFGl0ZNdaAfFKLccKICF_5fIEpo3AN6bGgutGyDDNbnR_fem13xariU9yYj3Lr_KByTRzm2ayOeXHdqc3khxnWbKma__cSRDDEpH4Ci3fCpP9RvRiNb6rz81MCJpm7cb7Q/s320/Blog+007.jpg" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5392261394342311874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtghmkqCvyCG_nzvFIFzO_os2luWEDqTfase_hpZaEZ1pz1Tnaxp2htJqE2Tp9VRdkxAdBiRe3ibzEbxfqeKNKBiBVhQMflXhqw9AGF99pt7F8TANkd5WQsZXJ06eZRTJU7fSwk2-2hRE/s320/Blog+008.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxJmCl2k1qt8Mq1rdDjA__42iKNRlqn9z-kakY79KFp8ieprXZy8xhLhCWW1vjx4o_5dNibXz9AtolB_rBU1YfiV295vsTjdYo0_KsLoF_mSth1HxNFF31uqEfVbILaF4eXkwxw3SXBY/s1600-h/Blog+012.jpg"><img id="BLOGGER_PHOTO_ID_5392261400240205842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxJmCl2k1qt8Mq1rdDjA__42iKNRlqn9z-kakY79KFp8ieprXZy8xhLhCWW1vjx4o_5dNibXz9AtolB_rBU1YfiV295vsTjdYo0_KsLoF_mSth1HxNFF31uqEfVbILaF4eXkwxw3SXBY/s320/Blog+012.jpg" border="0" /></a> mmm warm and delicious!<br /><br /><div><br /><br /><br /><div><br /><br /><br /><br /><div></div></div></div></div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com1tag:blogger.com,1999:blog-4793839336823413832.post-32059327940232557992009-10-13T21:16:00.002-04:002010-10-31T09:27:02.862-04:00Applesauce- (not exactly baking)Had a great time on Sunday making applesauce- never knew it was such an easy process. Time consuming? yes. Complicated? no. Carol put it best by saying it's the little things you can look forward to that distract from the fact that awful, dreary winter is almost here. What a fun little way to spend a nice fall day. AND- a take-home lesson: applesauce is GOOD when eaten warm. Who knew?<br /><br /><img id="BLOGGER_PHOTO_ID_5392258939681152514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHB857Fe2vixWuMZ04OMlanA6c9u6FpTTxd5BYsCbVPMftRCE0LTl2Xk1RFmGEWQ-Na6nILtzUA3wHExA5-8IOHQt7xlX-jEa1IPNYAFQHrcQHHHNIYSABuBhuFGH85JcIyFM8eZB9Tqs/s320/Blog+003.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh505a6fDMJXgT8M5h3hZNTkZRNyzqrQDo9iffa1e3L2IuJc5oUxLTxC1rM8TYs4g5Vy7IAZ6qRK-LaVovdaQkyDmLg-uzVw45h_kBXx6UX8WKaQxuVnOHJyF4X7scQ1gP-oYrjRw4Eda8/s1600-h/Blog+005.jpg"><img id="BLOGGER_PHOTO_ID_5392258953230549042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh505a6fDMJXgT8M5h3hZNTkZRNyzqrQDo9iffa1e3L2IuJc5oUxLTxC1rM8TYs4g5Vy7IAZ6qRK-LaVovdaQkyDmLg-uzVw45h_kBXx6UX8WKaQxuVnOHJyF4X7scQ1gP-oYrjRw4Eda8/s320/Blog+005.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDKgT-7rG2PjG86BeH51wsCHo_clj8USOXZ6gUwdxFjsfrTesc5hh-YIz2tAoYjKMDdx5Z5pr_RBsgE1o0j7E0pb7MYfVHg00GPkVXhj3cXSOx1h9uYNkr7X7HKBaq0cl3flkYAt_9qU/s1600-h/Blog+004.jpg"><img id="BLOGGER_PHOTO_ID_5392258941765420402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDKgT-7rG2PjG86BeH51wsCHo_clj8USOXZ6gUwdxFjsfrTesc5hh-YIz2tAoYjKMDdx5Z5pr_RBsgE1o0j7E0pb7MYfVHg00GPkVXhj3cXSOx1h9uYNkr7X7HKBaq0cl3flkYAt_9qU/s320/Blog+004.jpg" border="0" /></a><br /><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh3bnMeAw39LWD2A9id95oiJ7neQYz-QUzZtHjojy4eIm3qyPYvU6Q06KzT6FI_SraqiMr8fXVjVqojiFSOJlMrgvYhXwSuXPfxJ4Ki0XqsEu_IH9wQg9WdoXgqkXGaGekiE6uhdrOSU/s1600-h/Blog+010.jpg"><img id="BLOGGER_PHOTO_ID_5392258920509444210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh3bnMeAw39LWD2A9id95oiJ7neQYz-QUzZtHjojy4eIm3qyPYvU6Q06KzT6FI_SraqiMr8fXVjVqojiFSOJlMrgvYhXwSuXPfxJ4Ki0XqsEu_IH9wQg9WdoXgqkXGaGekiE6uhdrOSU/s320/Blog+010.jpg" border="0" /></a><br /><img id="BLOGGER_PHOTO_ID_5392258928612265442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLPVG_KCTxV7-nbYvU3_SA9Zv6zCIkxGwFXo3YzhgXKD9tgzSucdMIgUpWxFh9AoE70emJjxA94UjyolL-66Z5qv2SmcWWaBujCZZczPdMlvGsSgM4nM7DmOy7ro5B28VAN7woM9XMWQ/s320/Blog+014.jpg" border="0" /><br /><br /><br /><br /><div></div></div></div></div></div>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-4847717397972416262009-10-10T14:56:00.004-04:002010-10-31T09:26:15.769-04:00Cranberry Lime Soda Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDQdrTY5gUJyroRlgU3T6cPO4unLx1dBrxaFPYPvclrv7HFc-7K1AEDMLjhi4HQBuIRL_nkoRUBycXTOI4OOksiY6hMPgTiyoCROcdt_aMADLgdOYe7TN9mM-8q_BMcOGmb-umnRek7Q/s1600-h/Fall+2009+220.jpg"><img id="BLOGGER_PHOTO_ID_5391047452202866978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDQdrTY5gUJyroRlgU3T6cPO4unLx1dBrxaFPYPvclrv7HFc-7K1AEDMLjhi4HQBuIRL_nkoRUBycXTOI4OOksiY6hMPgTiyoCROcdt_aMADLgdOYe7TN9mM-8q_BMcOGmb-umnRek7Q/s320/Fall+2009+220.jpg" border="0" /></a><br /><div><div><div><div>Disaster! This recipe is straight out of a Rachel Ray mag- the first time I made it, it came out perfectly- the best part is that you can easily come up with variations for each season- cranberry lime was good for the summer, maybe with currants and orange glaze for fall/winter. I thought I might try blueberry-lemon at some point too. Anyway, this was only the 2nd time I've attempted it and it was a COMPLETE disaster- it's in my trash can as I write this. Some slices were salvageable, but I took it out of the oven about 5 mins too soon, so the outside was nice and golden/crusty- the center was doughy. I ended up with 2 slices in the fridge for breakfast on Monday.</div><div></div><div><strong></strong></div><div><strong>Cranberry Soda Bread with Lime Glaze</strong> </div><div>(<a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Cranberry-Soda-Bread-with-Lime-Glaze">http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Cranberry-Soda-Bread-with-Lime-Glaze</a>)</div><div><br /></div><div><em>Ingredients:</em><br />1 1/3 cups plus 1 tablespoon milk<br />1 tablespoon fresh lemon juice<br />4 cups flour<br />1 1/2 teaspoons baking soda<br />1 teaspoon salt<br />3 tablespoons unsalted butter, chilled and cut into cubes<br />1 cup dried cranberries<br />1 large egg<br />1 cup confectioners' sugar<br />Grated peel and juice of 1 lime </div><div><br /></div><div><em>Directions:</em><br />Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium bowl, whisk together 1 1/3 cups milk and the lemon juice; let sit at room temperature for 10 minutes.<br />Meanwhile, in a large bowl, combine the flour, baking soda and salt. Rub in the butter until coarse crumbs form, about 3 minutes. Stir in the cranberries.<br />Beat the egg into the milk mixture; stir into the flour mixture until just combined. Transfer the dough to a lightly floured surface and knead until it just comes together; form into an 8-inch round and place on the prepared baking sheet. Using a knife, score a 1/2-inch-deep "X" in the round. Bake until dark golden and crusty, 25 to 30 minutes. Transfer to a rack to cool completely.<br />Meanwhile, in a medium bowl, combine the confectioners' sugar, lime peel, lime juice and the remaining 1 tablespoon milk. Drizzle the cooled soda bread with the lime glaze.</div><div><br /><br /></div><img id="BLOGGER_PHOTO_ID_5391049140895745042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vg7XubFmymoXXKduMTPyFDI8nsst6Oqwxfh3RHS0NduR17b7t3ZZp48OGBEN6071ekRpDYU51ikVEXu-P_68JlObAXFi1X3uBRh1xGrCIAPsGPjhPJMWc5ccWoFqmxGLOa-223oZgAQ/s320/Fall+2009+198.jpg" border="0" /> Looks done, does it not??<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5391049145474684834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-h3oe9elXelB1txBdJpImyOB0WpVCsPbbALlWYTxCn0gHiXkj76KiQEkgDf4GuUyxSjMmUoDCveNEI3hVgFVaq2TjsxtuOmyp60j74gf4OgqWaVkzPB98Mizq91zdEZQY9BoeXdJS0E/s320/Fall+2009+208.jpg" border="0" /><br />Somehow my glazed bread doesn't look quite like the bread on the Rachel Ray website...</div><div><br /><img id="BLOGGER_PHOTO_ID_5391049153125297986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITDefvspWAOV-t_9iq8-j411hXcbMVVjqogu28c_2c_qcWikL6-cgAL5vHKH-DI3eY-tJcaLrlFxN8Ws3F-8GuCsSm1NumFNHifyJOKid0QzwagH3DDR7U16NdXbveOgSJp2Be1E0QfA/s320/Fall+2009+210.jpg" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5391049164063274386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgRjn9C7j0oXSqyNXgmjSQVwo0eV2LKHY2NtNnpHpiK4zNPl6FVTGahLue88Aq2bHCvoOppxPzH5R3J5kQ6uWylyobqojfhIgP876YVVG5WZcRrDPf0-omW53Pexrz6KaVUGd-fTsfho/s320/Fall+2009+222.jpg" border="0" /></div></div></div></div><br />These were the only slices that I could declare edible. Such a shameNataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com0tag:blogger.com,1999:blog-4793839336823413832.post-70864140378082798122009-10-10T14:31:00.007-04:002010-10-31T09:25:49.048-04:00Caramel Peanut Butter Brownies<div><div><div>This morning I bought ingredients for lemon sandwich cookies, caramel brownies, and cranberry lime soda bread (a Rachel Ray recipe)- a rainy Saturday morning granted me lots of time to bake! I skipped the cookies and decided just to make the brownies and bread today, both of which I've made before. I found the brownie recipe on Nestle's website but tweaked it to add the peanut butter. These turn out SO messy but are super rich and chocolately- definitely need to be paired with milk or ice cream.</div><div></div><br /><div><strong>Nestle Caramel Peanut Butter Brownies</strong></div><div> </div><div><em>Ingredients:</em></div><div>1 bag Kraft individually wrapped caramel candies</div><div>1 package devil's food or German chocolate cake mix</div><div>6 tablespoons butter, melted</div><div>2 cups semi-sweet chocolate chunks</div><div>1 cup chopped walnuts or pecans</div><div>1 12 oz. can evaporated milk</div><div>1 cup peanut butter morsels</div><div><br /><em>Directions:</em></div><div>Preheat oven to 350 degrees. Grease 9x13" baking pan </div><div>Place unwrapped caramels and 2 tbsp evaporated milk in a sauce pan over medium-low heat, stir constantly until melted. Set aside.</div><div>In large mixing bowl, combine cake mix, remaining milk, and butter. Pour half of this mixture into prepared baking pan. Bake for 10 minutes and remove pan from oven.</div><div>Pour melted caramel over cake, sprinkle 1 cup chocolate chunks and 1/2 cup walnuts. </div><div>Mix remaining chocolate chunks and walnuts with remaining cake batter. </div><div>Drop tablespoons full of cake mixture over caramel layer, spread gently to edges of pan. Bake for an additional 20 minutes. </div><div>Melt peanut butter morsels in the microwave, add some milk if the consistency becomes thick. Drizzle melted peanut butter over brownies, let cool completely before cutting.<br /></div><div>Serves about 32.</div><img id="BLOGGER_PHOTO_ID_5391045044119190082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0FlL8C6lYqX3zChD6GwZM4aJBOZkAZ6zQRqh7cSpHixQ6yicQUjPsnN_FQdWuEIPa6_SD-LPJBDBOBBxfRuxWxDBxcr49ItGnQZAxPp92_BbJ-yRwvfzZrQXxFGW2nfX6LqC5zdv-ec/s320/Fall+2009+200.jpg" border="0" /><br /><div>I used a disposable baking pan because I'm taking these to a party- makes the clean-up so much easier! <img id="BLOGGER_PHOTO_ID_5391045552549619922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 287px; CURSOR: hand; HEIGHT: 196px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fWfgh4YcRmp_dig41-zN56DIdhFRstR3jBba75nCwegBm_S9_27vn82PvlTaFzDlRGn4FdMZLBI9d1oGSrx-Zw-dq2g0PLQst_q5r73KvlPKWJPL_nRvSv7LIehzE88eesCddPqA6r8/s320/Fall+2009+204.jpg" border="0" /></div></div></div><br /><img id="BLOGGER_PHOTO_ID_5391045544161325426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 282px; CURSOR: hand; HEIGHT: 211px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrGDWKTwVBMzhEWgxffXlHxLA0ZgMvtntGEfqUb6P_hEzf353s_gvxTgBMnhxC7RLB3-g8HVQt3cqyDlPniI8HoiP8te7NK38XcxihBDMgPiwv-Fjhs_Lrxxb9DtKSCKgB0HdeobLiDM/s320/Fall+2009+199.jpg" border="0" />Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com3tag:blogger.com,1999:blog-4793839336823413832.post-57642268968843989662009-10-09T20:34:00.001-04:002010-10-31T09:25:23.218-04:00Here goes nothing...<span style="font-family:trebuchet ms;color:#ff99ff;">It's a Friday night and I'm still getting over my Thursday night out at the Phillies playoff game and McFaddens/Mad River, so what better time to start up a cooking blog? It sure beats spending hours on end sifting through pictures of People-I-hardly-know-but-call-my-Friends on Facebook. Not to mention the fact that winter is right around the corner, and knowing me- I'll be spending it in hibernation (anything to avoid the cold).<br />While looking up recipes for caramel brownies to make tomorrow morning for a friend's birthday, I came across a baking blog and thought it sounded like a great idea. This will either be a passing phase- and I'll post like 3 recipes and call it quits, or this could be my new favorite way to spend my time outside of work! Regardless, I'm excited to post my first recipe tomorrow and see what I'm getting myself into.</span>Nataliehttp://www.blogger.com/profile/15620870007974920469noreply@blogger.com1