tag:blogger.com,1999:blog-25795090325614210902024-03-14T05:34:48.541-06:00The Taste TesterAmanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-2579509032561421090.post-52224691274611767252013-10-15T13:48:00.001-06:002014-06-20T16:33:48.721-06:00Pumpkin Dessert Bars<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b><i>A pumpkin pie in bar form with a cake mix crust, pumpkin custard filling, and a cinnamon cake-mix crunch topping. These bars are perfectly soft, pumpkin-y, and comforting. They are best when served topped with vanilla ice cream, caramel sauce, and a little sea salt.</i></b><br />
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<h3 style="text-align: left;">
Pumpkin Dessert Bars</h3>
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<b>For the crust:</b></div>
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1 (15.25 ounce) yellow cake mix, divided</div>
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1/2 cup salted butter, melted</div>
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1 egg</div>
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<b>For the filling:</b></div>
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2 cups pumpkin puree</div>
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2 1/2 teaspoons <a href="http://www.the-taste-tester.com/2012/09/homemade-pumpkin-pie-spice.html" target="_blank">pumpkin pie spice</a></div>
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1/8 teaspoon salt</div>
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1/2 cup brown sugar</div>
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1/2 cup sugar</div>
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2/3 cup half and half</div>
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2 eggs</div>
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1 teaspoon vanilla</div>
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<b>For the topping:</b></div>
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reserved 1 cup of cake mix</div>
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1/4 cup sugar</div>
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1 teaspoon cinnamon</div>
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1/4 cup butter, softened</div>
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Grease only the bottom of a glass 9x13 pan. Preheat the oven to 350˚F. Measure out 1 cup of the cake mix and set it aside for the cinnamon topping.</div>
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<b>To make the crust,</b> combine the remaining cake mix, 1/2 cup melted butter, and 1 egg together using a hand mixer. Press mixture evenly into the bottom of the prepared pan.</div>
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<b>To make the filling,</b> combine all of the filling ingredients together until smooth. Pour over crust.</div>
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<b>To make the topping, </b>stir the reserved cake mix, sugar, and cinnamon together. Cut the softened butter into the dry mixture until the crumbs resemble grains of rice. Sprinkle over the pumpkin filling.</div>
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Bake bars for 45-50 minutes or until a table knife inserted in the center comes out clean. Cool completely. Serve with vanilla ice cream, caramel ice cream topping, and a sprinkle of coarse sea salt.<br />
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<b>Recipe Yield: </b>15 bars<br />
<b>Recipe Source: </b><span style="text-align: center;">I found this recipe on a really old recipe card in my Mom's kitchen cabinet which gives recipe credit to someone named Angela Larsen; the recipe above is slightly adapted</span></div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com1tag:blogger.com,1999:blog-2579509032561421090.post-55244284930302998842013-10-10T13:04:00.000-06:002014-11-06T13:07:46.317-07:00Pumpkin Pie Baked Oatmeal For Two {with gluten-free/dairy-free friendly substitution options}<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>Soft-baked oatmeal flavored with pumpkin puree and pumpkin pie spice, drizzled with pure maple syrup. It's a dessert in breakfast form, only healthier! Serve warm topped with pumpkin-pie-spiced candied pecans and a heaping spoonful of sweetened whipped cream.</i></b></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlNRAQUj7zWc1DQrdA7boSgd3QpuMZhxTKBiVDlocygHoZsaIQoIODijRXXDgSkI3STIlKfG6lmmXefjdQc9wsjTSGpT5_dkk32JIS9DNr0wZrsVVmq44tTto4j8hxKhJRk2uWO7epxk/s1600/Pumpkin+Pie+Baked+Oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Pie Baked Oatmeal | via The Taste Tester" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlNRAQUj7zWc1DQrdA7boSgd3QpuMZhxTKBiVDlocygHoZsaIQoIODijRXXDgSkI3STIlKfG6lmmXefjdQc9wsjTSGpT5_dkk32JIS9DNr0wZrsVVmq44tTto4j8hxKhJRk2uWO7epxk/s640/Pumpkin+Pie+Baked+Oatmeal.jpg" title="" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">If you've never tried baked oatmeal before, this recipe is a great one to try for the first time. I've made it four times in the past three weeks, because I just LOVE it!</div><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/AVvXsEhW7nIr8ZAreEdjxf4xU4FPe1dtuAYN8WwicHjLNVBgvKbOG9ary-k9MTdTowkRHzx6j4BR8nMHd8QiCvYbmhS1BizA8noBS1B0ci0zg8-nw6YgHy8jrjmIIuIsnfmSMswynLoI07RAjtM/s1600/Pumpkin+Pie+Baked+Oatmeal-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Pie Baked Oatmeal | via The Taste Tester" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7nIr8ZAreEdjxf4xU4FPe1dtuAYN8WwicHjLNVBgvKbOG9ary-k9MTdTowkRHzx6j4BR8nMHd8QiCvYbmhS1BizA8noBS1B0ci0zg8-nw6YgHy8jrjmIIuIsnfmSMswynLoI07RAjtM/s640/Pumpkin+Pie+Baked+Oatmeal-2.jpg" title="" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: center;">Pumpkin Pie Baked Oatmeal For Two</h3><div style="text-align: center;"><b>Recipe Source: </b>© Amanda Jenks</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">1 cup old-fashioned oats <i><span style="font-size: x-small;">*buy <a href="http://www.thekitchn.com/the-oat-conundrum-are-oats-glu-137074" target="_blank">gluten-free oats</a> for gluten-free</span></i></div><div style="text-align: justify;">1/2 cup pumpkin puree</div><div style="text-align: justify;">1/2 tablespoon salted butter, melted <i><span style="font-size: x-small;">*substitute melted coconut oil for dairy free</span></i></div><div style="text-align: justify;">1 egg, lightly beaten<br />2 tablespoons light agave, honey, or pure maple syrup <span style="font-size: x-small;"><i>*or 3 tablespoons light brown sugar</i></span></div><div style="text-align: justify;">1 teaspoon pumpkin pie spice</div><div style="text-align: justify;">1/4 teaspoon baking powder</div><div style="text-align: justify;">1/8 teaspoon baking soda</div><div style="text-align: justify;">1/8 teaspoon salt</div><div style="text-align: justify;">1/2 teaspoon vanilla</div><div style="text-align: justify;">3/4 cup milk <span style="font-size: x-small;"><i>*substitute almond, rice, soy, or coconut milk for dairy free</i></span><br /><span style="font-size: x-small;"><i><br /></i></span>Pre-heat the oven to 350˚F. Grease two (2-cup) ramekins with non-stick cooking spray. Mix all of the above ingredients in a medium sized mixing bowl. Divide oatmeal mixture evenly between the prepared ramekins. Cover with aluminum foil and bake covered for 20 minutes. Uncover and bake for 12-15 additional minutes or until a toothpick inserted in the center comes out clean. Serve warm with spiced candied pecans <b>(recipe below)</b> and pure maple syrup. We also like to top ours with a little whipped cream.<br /><br />This recipe can easily be doubled and baked in four ramekins, as directed above. Or it can be doubled and baked in a greased 8x8" pan. If baking in an 8x8" pan bake for 25 minutes covered and 17-20 minutes uncovered.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>For candied spiced pecans:</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">1/4 cup coarsely chopped pecans</div><div style="text-align: justify;">1 teaspoon 100% pure maple syrup</div><div style="text-align: justify;">1 teaspoon dark brown sugar</div><div style="text-align: justify;">1/4 teaspoon pumpkin pie spice<br /><br />Heat a small non-stick skillet over medium high heat. Combine all of the candied pecan ingredients in a small bowl. Pour into skillet and spread into an even layer. Cook for 3-4 minutes or until nuts smell warm, toasted, and fragrant (but not burnt). Cool on a piece of parchment paper.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqERyxSuTCUck4oRu-5H6Ku_Qjn6eDWwXhbqrEaOTVRoVLRkciPeV_tjPpG-WinamJTXB6G8flXcTc16i43E9le_VyX0LbIzRJChQMG29-owT_5urVjibtD05BxTSYWy2QWi6J0Goyl0/s1600/Pumpkin+Pie+Baked+Oatmeal-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Pie Baked Oatmeal | via The Taste Tester" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqERyxSuTCUck4oRu-5H6Ku_Qjn6eDWwXhbqrEaOTVRoVLRkciPeV_tjPpG-WinamJTXB6G8flXcTc16i43E9le_VyX0LbIzRJChQMG29-owT_5urVjibtD05BxTSYWy2QWi6J0Goyl0/s640/Pumpkin+Pie+Baked+Oatmeal-3.jpg" title="" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Yield: </b>2 servings</div></div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 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<b><i>Sweet and salty cheerio granola bars dipped in white chocolate candy melts. These bars are a sticky treat that can't be beat. They'll be gone in seconds, promise.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9gShExkiR2AhMHLW9Kgpx2LDV4oDtDyr5A5jUNlQ3aqz1ezPe1sEzMsLT15QhAAyOGrn5htJPpDNPVVzyfGLY7GdMWPKZdJnSZCb_V0UhQkTQjgJTizpwhwSz9ocXTM9VMd1gubKLjY/s1600/Honey+Nut+Cheerios+Bars1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="White Chocolate Honey Nut Cheerio Bars, a simple no-bake treat!" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9gShExkiR2AhMHLW9Kgpx2LDV4oDtDyr5A5jUNlQ3aqz1ezPe1sEzMsLT15QhAAyOGrn5htJPpDNPVVzyfGLY7GdMWPKZdJnSZCb_V0UhQkTQjgJTizpwhwSz9ocXTM9VMd1gubKLjY/s640/Honey+Nut+Cheerios+Bars1-2.jpg" height="640" title="" width="426" /></a></div>
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<span style="font-family: inherit;">I really like food. You know, in case you haven't noticed. Though
to be fair I love cooking it way more than eating it. There are some things I
could cook or bake just for the sake of the process and never take one bite.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">These bars aren't one of those things. In fact, I know something's
really good when I have absolutely no control over how many of them I eat---
and these bars are hard to stop eating. They're like some of the best granola
bars in the history of ever.</span><br />
<span style="font-family: inherit;"><br /></span></div>
<h3 style="text-align: left;">
Honey Nut Cheerio Bars</h3>
<div style="text-align: justify;">
2 3/4 cup plain cheerios</div>
<div style="text-align: justify;">
3/4 cup roasted salted whole almonds</div>
<div style="text-align: justify;">
1 tablespoon golden flaxseed</div>
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1/4 cup salted butter</div>
<div style="text-align: justify;">
1/4 cup honey</div>
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1/3 cup brown sugar</div>
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1/4 teaspoon pure vanilla extract</div>
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1/2 teaspoon almond extract</div>
<div style="text-align: justify;">
5 ounces white chocolate candy melts or almond bark (optional) <i><span style="font-size: x-small;">*bars taste just as good with or without</span></i></div>
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<br /></div>
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Combine cheerios, almonds, and flaxseed together in a large mixing bowl. Set aside. Line two 4x8inch bread pans with a small sheet of parchment paper. Set aside.</div>
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<br /></div>
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Melt butter, brown sugar and honey together in a small saucepan over medium-high heat. Bring to a rolling, rapid, bubbly boil stirring constantly. Once it reaches the boil, stop stirring and turn the heat to medium. Let boil for two minutes without stirring at all. Remove from heat and stir in extracts. Moving quickly, pour over cheerio mixture until all of the cheerios and nuts are evenly coated. Press half of the mixture into each of the prepared baking pans. The bars should be about 1" thick. Let set for at least two hours or overnight. Cut each sheet of bars into 5 bars (making 10 bars total).</div>
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<br /></div>
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If desired, melt chocolate candy melts in a double boiler or microwave following package directions. Dip the bottom half of the bars in chocolate and let cool on wax paper or parchment paper until chocolate is set.</div>
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<b>Recipe Yield: </b>10 bars</div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Recipe Source:</b> an Amanda Jenks original, inspired by this <a href="http://www.the-taste-tester.com/2013/08/mini-m-chocolate-chip-granola-bars.html" target="_blank">recipe</a></div>
<br />
<b>My Recipe Notes:</b><br />
Be sure to start timing the two full minutes of boiling when the sugar mixture reaches a full rolling boil. If you don't do this part right the bars won't set correctly.Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2tag:blogger.com,1999:blog-2579509032561421090.post-43448793395098162382013-09-30T07:00:00.000-06:002014-06-11T12:37:25.656-06:00Apple Bacon Chicken Salad<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<div style="text-align: justify;">
<b><i>Crisp fall apples atop a bed of fresh greens paired with red onion, savory chicken, blue cheese, maple-cinnamon candied pecans, and bacon pieces. The salad is finished with a garlic-dijon vinaigrette. </i></b><br />
<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFLR1-em7g1-1aBgPbB5JCw-VWEyYUpWzD2mkEwqwsyZ5AZ4SHKVhiQxX27wgjA-7vRBKiOxrnsgJdevv-vWJqXnsB0cvYlOIpTYydyPptqvtq1Ey1WgQW1WLNsewDUBaFMMfm6CSQcE/s1600/FallSalad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fall Apple Chicken Salad with Garlic Dijon Vinaigrette #mysterydish | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFLR1-em7g1-1aBgPbB5JCw-VWEyYUpWzD2mkEwqwsyZ5AZ4SHKVhiQxX27wgjA-7vRBKiOxrnsgJdevv-vWJqXnsB0cvYlOIpTYydyPptqvtq1Ey1WgQW1WLNsewDUBaFMMfm6CSQcE/s640/FallSalad3.jpg" height="640" title="" width="426" /></a></div>
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Words can't even express how awesome this salad is. The flavors are incredible together. I don't think I've ever been so in love... with a food that is. There's just something so perfect about this combo: sweet and tart apples, sweet pecans with cinnamon and maple flavor, sharp blue cheese, perfectly seasoned chicken, fatty bacon, spunky red onion... and it is all tied together by the spicy-sweet garlic dijon dressing. You'll just have to make it to understand what I'm talking about.</div>
<h3 style="text-align: left;">
Apple Bacon Chicken Salad</h3>
<div style="text-align: justify;">
<b>For the Salad:</b><br />
1 (10 oz) package 50% spring mix 50% baby spinach<br />
6 pieces bacon, cooked and crumbled<br />
1/2 red onion, thinly sliced or diced small<br />
8 oz crumbled blue cheese</div>
<div style="text-align: justify;">
2 fuji apples, cored and diced</div>
<div style="text-align: justify;">
<br />
<b>For the Chicken:</b></div>
<div style="text-align: justify;">
2 large chicken breasts, cut in half horizontally<br />
salt & freshly ground black pepper<br />
1/2 tablespoon olive oil<br />
<br /></div>
<div style="text-align: justify;">
<b>For the Pecans:</b><br />
1 cup whole pecans<br />
1 tablespoon 100% pure maple syrup<br />
1 tablespoon brown sugar<br />
1/4 teaspoon ground cinnamon<br />
<br />
<b>For the Dressing:</b><br />
<span style="font-family: inherit;">1 teaspoon minced garlic</span><br />
<span style="font-family: inherit;">1/2 cup granulated sugar</span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; text-align: start;">3 tablespoons balsamic vinegar</span><br style="background-color: white; color: #222222; text-align: start;" /><span style="background-color: white; color: #222222; text-align: start;">3 tablespoons red wine vinegar</span><br style="background-color: white; color: #222222; text-align: start;" /><span style="background-color: white; color: #222222; text-align: start;">1 tablespoon Dijon mustard</span><br style="background-color: white; color: #222222; text-align: start;" /><span style="background-color: white; color: #222222; text-align: start;">1 cup extra virgin olive oil</span><br style="background-color: white; color: #222222; text-align: start;" /><span style="background-color: white; color: #222222; text-align: start;">dash of freshly ground black pepper</span><br style="background-color: white; color: #222222; text-align: start;" /><span style="background-color: white; color: #222222; text-align: start;">1/4 teaspoon salt</span></span></div>
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<br /></div>
<div style="text-align: justify;">
<b>To make the chicken,</b> generously season each piece of chicken with salt and freshly ground black pepper. Heat oil in a large non-stick skillet over medium high heat. Cook chicken in oil for 6-8 minutes on each side, or until the internal temperature reaches 165˚F. Remove to a plate, cover with foil, and let rest 10 minutes before dicing for salad.<br />
<br />
<b>To make the candied pecans, </b>stir pecans with syrup, sugar, and cinnamon in a small bowl. Heat a large skillet to medium-high heat. Add pecans and cook stirring occasionally for 7-9 minutes or until pecans smell toasted and fragrant (but not burnt!!!). Spread out on a piece of parchment paper to cool completely.<br />
<br />
<b>To make the dressing, </b>combine the garlic, sugar, vinegars, and mustard together with an immersion blender (a regular blender will work too). With the blender running slowly drizzle in all of the olive oil. Then add the salt and pepper. Blend until smooth and totally emulsified. The dressing will be thick but still very pourable.<br />
<br />
<b>To assemble the salad, </b>combine the lettuce, bacon, onion, blue cheese, diced chicken, candied pecans, and apples together in a large bowl. Add enough dressing so that the lettuce is coated but not soggy.<br />
<br />
<b>Yield:</b> 6 servings<br />
<b>Recipe Source: </b>an Amanda Jenks original<br />
<br />
<b>My Recipe Notes:</b><br />
After the chicken rests it can be used in the salad immediately or refrigerated separately for later use. I usually refrigerate the chicken until completely cool.<br />
<br />
After cooking the chicken, I wash out the skillet with soap and warm water and use the same skillet to make the candied pecans.<br />
<br />
Core and dice the apples last so they don't brown.</div>
</div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com8tag:blogger.com,1999:blog-2579509032561421090.post-58461054637921468802013-09-24T10:07:00.001-06:002014-06-11T12:35:05.221-06:00Spud-o-licious Pizza <a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
<br />
<div style="text-align: justify;">
<b><i>A savory pizza with cheddar and mozzarella, bacon, parmesan cheese, and sliced potatoes. It's like potatoes au gratin in pizza form. The sprinkle of fresh rosemary and chives or (green onions) is the perfect finishing touch for this delectable pizza!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1inHf_RDbOrgQIvHkHOyjwNLIQIN4zmp1EC5RWRdpONposq-TKirvxPf2TAs8ekGDhtgGjxD9OjNXD4OxopfWYi-aIy59TLyZHtSlgOXYovoKqumtDZ6KgvnRO6DZkmeOPlqnD5vxW8/s1600/pizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spud-O-Licious Pizza, like potatoes au gratin on a pizza! #recipe | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1inHf_RDbOrgQIvHkHOyjwNLIQIN4zmp1EC5RWRdpONposq-TKirvxPf2TAs8ekGDhtgGjxD9OjNXD4OxopfWYi-aIy59TLyZHtSlgOXYovoKqumtDZ6KgvnRO6DZkmeOPlqnD5vxW8/s640/pizza2.jpg" height="640" title="" width="426" /></a></div>
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<span style="text-align: justify;">One of our favorite places to eat in Rexburg has always been Pizza Pie Café. Unfortunately we don't always have much extra spending money to go out to eat so we often like to make our favorite restaurant recipes at home.</span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">This recipe is a copy cat of Pizza Pie Café's Spud-O-Licious pizza and WE LOVE IT... even more than the original!</span><br />
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<h3 style="text-align: left;">
Spud-O-Licious Pizza</h3>
<div style="text-align: justify;">
enough <a href="http://amandasbasicrecipes.blogspot.com/2014/06/pizza-dough.html" target="_blank">pizza dough</a> for a 12" pizza</div>
<div style="text-align: justify;">
1/2 tablespoon yellow cornmeal</div>
<div style="text-align: justify;">
1/3 cup light alfredo sauce <span style="font-size: x-small;"><i>*such as classico brand</i></span></div>
<div style="text-align: justify;">
2 small russet potatoes, cut into 1/4" slices <i><span style="font-size: x-small;">*I use a <a href="http://www.amazon.com/gp/product/B001THGPDO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001THGPDO&linkCode=as2&tag=tasttest-20">mandolin</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=tasttest-20&l=as2&o=1&a=B001THGPDO" height="1" style="border: none !important; margin: 0px !important;" width="1" />to get even slices</span></i></div>
<div style="text-align: justify;">
2 tablespoons salted butter</div>
<div style="text-align: justify;">
2 cloves garlic, peeled and slightly smashed</div>
<div style="text-align: justify;">
salt & freshly ground black pepper</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3/4 cup grated medium cheddar cheese</div>
<div style="text-align: justify;">
3/4 cup grated part-skim mozzarella cheese</div>
<div style="text-align: justify;">
1 tablespoon finely grated parmesan cheese</div>
<div style="text-align: justify;">
2 slices bacon, cooked and crumbled</div>
<div style="text-align: justify;">
1 green onion, sliced <span style="font-size: x-small; font-style: italic;">*green part only </span>OR 1 tablespoon minced fresh chives</div>
<div style="text-align: justify;">
1 tablespoon minced fresh rosemary</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place a pizza stone or an upside down cookie sheet in a cold oven. Preheat the oven to 475˚F. Dust a 13" square of parchment paper with cornmeal. On a floured surface, roll pizza dough into a 12" circle. Transfer rolled dough to prepared parchment paper.</div>
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<br /></div>
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Heat butter and smashed garlic cloves in a large skillet over medium heat. Once butter is melted and bubbly, remove garlic cloves. Turn heat to medium-high. Add as many potatoes as you can in a single layer, cooking for 2-3 minutes per side or until golden brown and slightly tender, but not crispy. Lightly season each side with salt and pepper while cooking. Remove from pan onto a paper towel lined plate. Repeat as needed with remaining potatoes, using the remaining butter in the pan.</div>
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Spread alfredo sauce on prepared crust. Sprinkle with parmesan cheese and half of the mozzarella and cheddar. Arrange potatoes in an even layer over cheese. They can overlap if needed! Sprinkle with remaining cheese and bacon pieces. </div>
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Bake for 12-15 minutes on pizza stone or until crust is golden brown and cheese is bubbly. Check periodically while cooking to pop any bubbles with kitchen scissors or a knife. Remove from oven and sprinkle with fresh rosemary and green onions (or chives). Slice into 8 pieces and serve while hot.</div>
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<b>Recipe Yield: </b>1 12" pizza</div>
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<b>Recipe Source: </b>an Amanda Jenks original</div>
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Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2tag:blogger.com,1999:blog-2579509032561421090.post-38762375389007469052013-09-22T09:21:00.000-06:002014-11-06T09:01:23.203-07:00Quick and Easy Pizza Dough + How to Freeze It<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b><i>Need a perfect pizza dough in 40 minutes or less? This recipe is it! It's quick, soft, fluffy, crusty and chewy. Not only can it be made in record time, but it can also be frozen for use at a later date!</i></b></div>
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I'm sort of pizza obsessed, and when I finally found the <a href="http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/">perfect pizza dough recipe</a> there was only one thing wrong with it, the fact that it needed 1-2 hours of rising time. Sometimes real life just happens and I don't have 1-2 hours of extra time. The answer: instant yeast. It can also be called "rapid rise" or "quick rise" yeast.</div>
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It works miracles and it has totally changed how I view bread making in general! This pizza dough takes maybe 10-15 minutes to throw together and then only 20-30 minutes of rising time. It makes enough dough for 4 (12 inch) pizza crusts, and each portion of dough can be wrapped in a double layer of plastic wrap and frozen! Yes, I make all of my pizza dough ahead of time now.</div>
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Quick N' Easy Pizza Dough</h3>
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<b>Recipe Source: </b>©Amanda Jenks, adapted from <a href="http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/">Lauren's Latest</a></div>
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5-7 cups bread flour, divided<br />
1 tablespoon + 1 teaspoon salt<br />
2 tablespoons sugar<br />
4 1/2 teaspoons instant yeast (or two 0.25oz packets)<br />
2 cups warm water (between 120˚F and 130˚F)<br />
1/4 cup olive oil<br />
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In the large bowl of a stand mixer fitted with the whisk attachment combine 3 cups of the bread flour, salt, sugar, and instant yeast (pictured above left). Add the warm water and olive oil, mixing on low speed until totally combined (pictured above right). Switch to dough hook attachment. With the mixer running on low, start adding enough remaining flour to make a dough that is soft and tacky but that does not stick to your hands (pictured lower left). The final amount of flour you use will largely depend on the humidity of where you live. I usually use about 5 1/2-5 3/4 cup. Cover the mixer with a lid and knead on the highest speed for 6 minutes. After kneading the dough will be warm and soft and it should not stick to the walls of the mixing bowl (pictured lower right).</div>
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Grease a large bowl. Form dough into the shape of a large ball and place in greased bowl. Cover with a clean towel. Let rise until double in size, about 20-30 minutes.</div>
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The dough pictured on the left below is just after mixing. The dough on the right is the same dough just 25 minutes later! Punch dough down and cut into four equal portions. Shape each portion into a ball. </div>
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<span style="text-align: justify;"><b>To use immediately: </b>Place a pizza stone or upside down cookie sheet in a cold oven. Preheat oven to 475˚F. Dust a 12" piece of parchment paper with a small amount of cornmeal. On a floured surface roll one of the portions of pizza dough into a 12" circle. Transfer dough to parchment paper. Top with your favorite sauce, cheese, and pizza toppings. Bake on pizza stone for 12-15 minutes or until crust is golden brown and cheese is bubbly. You'll want to watch your pizza during this time and snip any bubbles with kitchen shears or a sharp knife. Cooking times will vary based on different ovens and pizza toppings.</span><br />
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<b>To freeze: </b>Double wrap each portion of dough in plastic wrap (it will continue to rise when you put it in the freezer and might pop through a layer of plastic wrap). Place wrapped dough in gallon size ziplock bags and freeze for up to three months. We usually use ours up within a month though. To use thaw for 8 hours in the refrigerator (yes, you'll have to take it out the morning of the day you plan on making pizza). Then thaw for 10 additional minutes on the counter at room temperature before rolling it out and cooking it as directed above.<br />
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<b>Yield: </b>4 (12") pizzas, 8 pieces each</div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com0tag:blogger.com,1999:blog-2579509032561421090.post-45487754004773967612013-09-18T07:04:00.001-06:002014-06-23T15:43:22.797-06:00Dairy Free Chocolate Soft-Serve Ice Cream<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b><i>Soft-serve chocolate ice cream that's secretly healthy? I can dig it--- I'm always on the hunt for a guilt-free treat. Plus, no one (yourself included) will ever believe that the base of this decadently smooth soft serve is made with frozen bananas.</i></b></div>
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I started using <a href="http://www.pinterest.com/mandajenks/boards/" target="_blank">Pinterest</a> two years ago, almost exactly. Over the past year of my time on pinterest I've seen variations of this ice cream recipe floating around. For the longest time I pushed the idea of blending frozen bananas into ice cream aside, because... well, it sounded too good to be true.</div>
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But a few weeks ago I finally took the plunge and I made this "miracle" ice cream. Honestly, I was shocked. It was incredible! It far surpassed my expectations and David and I immediately deemed it "worthy to share".</div>
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After a few weeks, this is my own personal take on such a popular recipe. I love it. Obviously it's dairy free, that is until you go adding whipped cream to it.</div>
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You should try this, you should try this today. On a related note, I've only ever made this in a <a href="http://www.amazon.com/gp/product/B00005OAZ3/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00005OAZ3&linkCode=as2&tag=tasttest-20">high quality Cuisinart food processor</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=tasttest-20&l=as2&o=1&a=B00005OAZ3" height="1" style="border: none !important; margin: 0px !important;" width="1" />. I imagine you will get the same results from other high-end food processor brands, such as Kitchen Aid or Magimix. You could also probably use a good quality blender like a Vitamix or a Blendtec. However I could not see myself having a successful ice cream making experience with my low-end blender since only one button works and the blades/motor are not very powerful (I won't mention the brand, but it's a crappy blender). If you don't use a great blender or food processor to make this, you will probably burn out the motor on your appliance. I give you fair warning.</div>
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Banana Chocolate Soft-Serve</h3>
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3 very ripe medium bananas <i><span style="font-size: x-small;">*the riper, the sweeter, but not black! Just starting to spot and soft.</span></i></div>
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1 1/2 tablespoons unsweetened natural cocoa powder</div>
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2 packets stevia in the raw</div>
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1/8-1/4 cup ice cold water</div>
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The day before or the morning of when you want your ice cream slice the bananas into 1" rounds and place in an even layer on a parchment paper lined baking sheet. Freeze for 4 hours. This is called flash-freezing. You're essentially giving the bananas a chance to freeze in separate pieces first so that when you transfer them into a gallon-size zip-loc they don't freeze in a giant clump.</div>
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After the first 4 hours of freezing transfer banana pieces to a zip-top bag and freeze for at least 4 more hours.</div>
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Pulse frozen bananas, cocoa powder, and stevia in high-quality food processor or blender until the bananas are chopped to the size of pieces of rice. Start running the blender or food processor like normal. and slowly add the water in while it's running until the ice cream reaches desired consistency. Serve immediately. </div>
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<b>Recipe Yield: </b>2 servings</div>
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<b>Recipe Source: </b>adapted from several online sources</div>
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<b>My Recipe Notes: </b></div>
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I usually add the full 1/4 cup of water, but how much you add will ultimately come down to the size of your bananas and how soft you want your ice cream. You might have to scrape the bowl of your food processor or blender down a few times during this process to make sure that all of the banana chunks get blended up.</div>
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This isn't really the kind of ice cream you can freeze and have it be just as tasty. So if you do have leftovers and want to freeze them just chunk up the leftovers and run them through the food processor again (like in the above directions, but without adding more cocoa powder or stevia). But really, eat it right away. It's so good you'll want to anyway.</div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com1tag:blogger.com,1999:blog-2579509032561421090.post-67554794466586926452013-09-12T17:09:00.000-06:002014-11-06T09:03:16.166-07:00Perfect Chocolate Chip Cookies<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><b><i>We call these everyday chocolate chip cookies because they're our perfect chocolate chip cookie without a lot of fuss. Meaning you don't have to brown any butter, refrigerate any dough, or leave any ingredients on the counter to warm up or soften.</i></b><br /><b><i><br /></i></b><br /><div style="text-align: justify;">This recipe has taken a while for me to develop, almost one full year to be exact. It's not that I don't LOVE these <a href="http://www.the-taste-tester.com/2013/01/brown-butter-chocolate-chip-cookies.html">brown butter chocolate chip cookies</a>, which by the way are amazing, but sometimes when I want a cookie I need a cookie NOW. I don't always have time for all of the fussy steps in a lot of cookie recipes (refrigeration, leaving eggs to warm at room temp, etc).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">There are days where I want chocolate chip cookies fast fast fast. I want to sink my teeth into warm, chewy, chocolatey goodness within minutes after I finish making a quick, low-fuss cookie dough. The problem in developing this recipe was that I had a hard time getting all of the desirable cookie qualities that I wanted in a quick dough (because it turns out that things like refrigeration are good for chocolate chip cookie dough, you know just generally speaking).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Before I go any further I should explain what kind of a cookie I was trying to create:</div><br /><ul><li style="text-align: justify;">I didn't want flat cookies, but I didn't want cookies that were mounds either. </li><li style="text-align: justify;">I wanted a good amount of spread but I still wanted some thickness to the cookies.</li><li style="text-align: justify;">CHEW. It's real important to me.</li><li style="text-align: justify;">Rich, almost caramel-y brown sugar flavor (like what you get from adding brown butter).</li><li style="text-align: justify;">A little bit of crunch. Just on those edges and on the cookie bottoms. Crunch and chew together are soul mates.</li></ul><br /><div style="text-align: justify;">I tried a plethora of different combinations of generic cookie ingredients to try and achieve these results. I wasted a lot of cookies that were just plain gross. At one point I even made cookies that looked like baked cookies but tasted like the texture of cookie dough but were somehow also the texture of cake. They were super nasty, folks.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Can you eat too many chocolate chip cookies in one year? Why yes, yes you can. I'm a little bit tired of chocolate chip cookies over here. Which is why when I came up with this last and final combo of ingredients that I wanted to try about one month ago I was completely drained of any hope that they'd work out how I wanted them to.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">But I was ecstatic about the results. I even ate two cookies, which for me is sort of a big deal. I've made a few more tweaks to the recipe since then, and the last time I made them (the cookies down in that photograph) I ate five. I have no self-control around these babies, fo' sho.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSbd0f5wN9_Xe9rhvaMKBYjnKCRP_SV2hHtPDJIieMk-qBhsYeEvqq82sdz1AIZO3lfn0XgBEbbvUOOOjeeXR7_NCbdxnWdZND3oN7NiQfcFcmvBWcCtlkrcg-018MNidhfxzlQ-1MOw/s1600/Perfect+Everyday+Chocochip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Everyday Chocolate Chip Cookies. Make 3 dozen awesome chocolate chip cookies in an hour or less. Low-fuss #cookie #recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSbd0f5wN9_Xe9rhvaMKBYjnKCRP_SV2hHtPDJIieMk-qBhsYeEvqq82sdz1AIZO3lfn0XgBEbbvUOOOjeeXR7_NCbdxnWdZND3oN7NiQfcFcmvBWcCtlkrcg-018MNidhfxzlQ-1MOw/s640/Perfect+Everyday+Chocochip+Cookies.jpg" title="" width="446" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Are you ready for the recipe? I'm sure you are but I thought I'd explain why I use the ingredients I use first.</div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><b>FAT:</b> two parts <b>partially melted</b> <b>salted butter/ </b>one part <b>butter flavor shortening.</b></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I almost always use <b>salted butter </b>when I'm baking. I'm open to using unsalted butter too, but the salt in salted butter will naturally enhance the buttery flavor that's there. Sure, we're adding more salt to this recipe, but that salt will mostly enhance the other cookie flavors--- like the sweet brown sugar, the vanilla and the CHOCOLATE. Why should you partially melt your butter, you ask?</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Well, melted butter will give a nice brownie-like chew to the cookie. BUT melting the butter all the way will require that the dough gets refrigerated for at least two hours. Why? Because butter has a low melting point which means cookies that are made with butter spread more, and if that butter is melted beforehand (meaning it's already reached it's melting point) and you don't refrigerate the dough to kind of bring that butter back to it's solid state within the dough, your cookies will end up flat. Very FLAT. Partially melting the butter will also help in the development of that caramel-y brown sugar flavor. Oh yeah, and it helps make the bottom and edges of the cookie a little crispy. In other words, partially melting the butter allows some very desirable cookie qualities to happen (chew, crisp, caramel-y flavor) without making cookies that spread too much and become flat.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I added butter flavor shortening because: a) it's already soft, so that's cool. b) it has a higher melting point than butter so it'll spread along with the butter, but it'll keep the cookies from spreading too much. Why butter flavored? Plain white vegetable shortening won't contribute any coloring to the cookie (another role of butter) and ain't nobody have time for pale cookies. Gross. We want a nice golden brown cookie. Or at least I do, if I'm speaking for myself.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>FLOUR: </b>one part <b>bread flour</b>/one part all-purpose flour</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Bread flour makes cookies chewy due to it's higher gluten content. </b>But if all of the flour is bread flour there's too much chew. The all-purpose flour gives this cookie some balance in the chewy department.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>DARK BROWN SUGAR <i>not</i> LIGHT BROWN SUGAR <i>or</i> WHITE SUGAR</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: justify;">Dark brown sugar has a higher percentage of molasses than light brown sugar. It gives these cookies the perfect deep flavor I wanted and the added molasses keeps the cookies soft for DAYS.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Also, I did not add white sugar to this cookie at all. Brown sugar gives chew to a cookie, white sugar does not. White sugar also helps cookies spread... sometimes too much. In all of my experimenting (and there was a lot of that goin' on around here) I found that I like chocolate chip cookies made with all brown sugar and not a combo of white and brown sugar.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>A COLD EGG</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: justify;">I don't actually know what works about this for sure, but it just works. Usually in baking you want your eggs to be room temp, so that they incorporate better with the other ingredients. But for real, I hardly ever think to sit my eggs out on the counter four hours before I want to bake. There are tricks to bringing your egg to room temp quickly, but I found that in my recipe a cold egg straight from the refrigerator works best. It's almost like it gives the dough some "refrigeration" along with it.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>BAKING SODA <i>not</i> POWDER</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: justify;">Baking powder makes things cakey--- not something I EVER want in a cookie. Baking soda is still a chemical leavener, but compared to baking powder it does much less rising. In the end it helps these cookies stay soft and chewy.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>LOTS OF VANILLA </b>for color and flavor.</div><br /><div style="text-align: center;"><b>SALT</b> to enhance the sweet flavor of the cookie and the flavor of the chocolate chips. Salt also helps the gluten in the flours stay tight and make a good cookie-like structure while baking.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>MILK <i>and</i> SEMI-SWEET CHOCOLATE </b>for a balanced chocolate flavor. Sometimes all semi-sweet chocolate can be overpowering. </div><div style="text-align: center;"><br /></div><div style="text-align: justify;">And now for the recipe. I hope you're as excited to make these cookies as I am to share them with you. Please, if you use this recipe on your blog, give <a href="http://www.the-taste-tester.com/p/use-my-content.html">credit where credit is due</a> (aka to me). Thanks!</div><div style="text-align: justify;"><br /></div><h3 style="text-align: center;">Perfect Everyday Chocolate Chip Cookies</h3><div style="text-align: center;"><b>Recipe Source: </b>© Amanda Jenks</div><div style="text-align: center;"><b>Yield:</b> 3- 3 1/2 dozen cookies</div><div style="text-align: center;"><br /></div><div style="text-align: left;">1/2 cup (1 stick) salted butter</div><div style="text-align: left;">1/4 cup butter flavor shortening <i><span style="font-size: x-small;">*I recommend name brand Crisco</span></i></div><div style="text-align: left;">1 1/4 cup dark brown sugar</div><div style="text-align: left;">1 tablespoon cold whole milk *<span style="font-size: x-small;"><i>use whole milk. It's one tablespoon. It won't kill you. Fat adds flavor.</i></span></div><div style="text-align: left;">1 cold large egg</div><div style="text-align: left;">1 tablespoon pure vanilla <i><span style="font-size: x-small;">*use the real stuff. No imitation stuff please.</span></i></div><div style="text-align: left;">1 cup all-purpose flour</div><div style="text-align: left;">1 cup+ 2 tablespoons bread flour</div><div style="text-align: left;">3/4 teaspoon salt</div><div style="text-align: left;">3/4 teaspoon baking soda</div><div style="text-align: left;">3/4 cup milk chocolate chips</div><div style="text-align: left;">3/4 cup semi-sweet or dark chocolate chips or chunks</div><div style="text-align: left;"><br /></div><div style="text-align: justify;">Preheat the oven to 350˚F. Line a cookie sheet with parchment paper. Soften the butter in the microwave in 15 second increments until butter is about 2/3 softened and 1/3 melted. This takes some eyeballing but it should not take longer than 30 seconds (it takes about 20 seconds in my microwave).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Scrape butter into the bowl of a stand mixer fitted with the whisk attachment and immediately mix in shortening and dark brown sugar until creamed. Stop the mixer and scrape the sides. Mix the egg, vanilla, and milk until fully combined. Scrape down sides again. In a medium bowl, whisk together the dry ingredients: both flours, salt, and baking soda.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Switch to the cookie paddle attachment if you have them for your stand mixer. Gradually mix the dry ingredients into the wet ingredients just until they come completely together. Add the chocolate chips. You can also use a hand mixer to make these, just fold in the chocolate chips with a rubber spatula at the end.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Roll dough into 2 tablespoon portion sized balls (the perfect size for this particular recipe). A number #30 or #40 disher scoop will work perfectly for even cookie sizes. I put 8 cookies on the cookie sheet at a time, arranged with three on the sides and two in the middle (if that doesn't make sense there's a picture of cookies on a cookie sheet <a href="http://www.chow.com/recipes/30456-spiced-pumpkin-oatmeal-cookies">here</a>, and that's how place them).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake for 8-10 minutes or until cookies have "puffed" up and are lightly golden brown. Cool for 3-5 minutes on the cookie sheet before removing to a wire rack (or shoveling into your mouth, in my case). It should only take 30 minutes to make the dough and get the first batch cooked and cooled, so about 50-60 minutes total time if you include finishing the other batches.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I recommend lining two cookie sheets and even though you're only putting one in the oven at a time you have one on standby so you can put the second one in the oven while the other sits and cools.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Yield:</b> 36 cookies</div><div style="text-align: justify;"><b>Calories per cookie:</b> 143</div><div style="text-align: justify;"><b>Carbs per cookie:</b> 19g<br /><br /><span style="font-family: inherit;"><span style="background-color: white; line-height: 22px; text-align: left;">This recipe has been entered into the </span><a href="http://www.bunsinmyoven.com/2013/09/16/egg-cellent-recipe-contest/www.safeeggs.com" style="border: 0px; color: rgb(0, 51, 153) !important; line-height: 22px; outline-style: none; text-align: left;">Safest Choice Eggs</a><span style="background-color: white; line-height: 22px; text-align: left;"> recipe contest hosted on </span><a href="http://www.bakeaholicmama.com/" style="border: 0px; color: rgb(0, 51, 153) !important; line-height: 22px; outline-style: none; text-align: left;">Bakeaholic Mama</a><span style="background-color: white; line-height: 22px; text-align: left;"> and </span><a href="http://www.bunsinmyoven.com/" style="border: 0px; color: rgb(0, 51, 153) !important; line-height: 22px; outline-style: none; text-align: left;">Buns In My Oven</a><span style="background-color: white; line-height: 22px; text-align: left;">.</span></span></div><div style="text-align: justify;"><br /></div><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com0tag:blogger.com,1999:blog-2579509032561421090.post-4218154744617920322013-09-07T20:37:00.000-06:002014-11-06T13:07:46.309-07:00Chocolate Zucchini Sheet Cake<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>Soft, fluffy, and moist chocolate sheet cake with a pourable chocolate butter glaze. No one will ever be able to tell that there are three cups of shredded vegetables in this goodness! </i></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJeHbPVr8JD9HvAY3rzPGaGS4tpM6U1zgvRn93XD7O4JMaZRkeQJ5z4WpZqS2zEdqsnKOksHb00wRhOpQab4nqPrO1I4kadXDIPCdqu6Ez6PZ4ppc6mvamUY5FZe32UrrP1QP12SGaZs/s1600/zuccCAKE1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Zucchini Sheet Cake | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJeHbPVr8JD9HvAY3rzPGaGS4tpM6U1zgvRn93XD7O4JMaZRkeQJ5z4WpZqS2zEdqsnKOksHb00wRhOpQab4nqPrO1I4kadXDIPCdqu6Ez6PZ4ppc6mvamUY5FZe32UrrP1QP12SGaZs/s640/zuccCAKE1.jpg" title="" width="438" /></a></div><a name='more'></a><br /><h3 style="text-align: center;">Chocolate Zucchini Sheet Cake</h3><div style="text-align: center;"><b>Recipe Source: </b>adapted from <i><a href="http://www.amazon.com/Essential-Mormon-Cookbook-Combinations-ebook/dp/B0070XQKT0/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=&qid=">The Essential Mormon Cookbook</a></i> by Julie Badger Jensen</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>For the cake:</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">2 1/2 cups all-purpose flour</div><div style="text-align: justify;">2 cups granulated sugar</div><div style="text-align: justify;">1/2 teaspoon salt</div><div style="text-align: justify;">1 teaspoon baking soda</div><div style="text-align: justify;">1/4 teaspoon baking powder</div><div style="text-align: justify;">1/2 cup + 1 tablespoon unsweetened cocoa powder</div><div style="text-align: justify;">3 eggs</div><div style="text-align: justify;">3 cups grated zucchini</div><div style="text-align: justify;">1 cup cold salted butter, cut into cubes</div><div style="text-align: justify;">1/2 cup whole milk</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat the oven to 350˚F. Grease and flour a 13x18 inch sheet pan. Set aside.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a large bowl, whisk the flour, sugar, salt, baking soda, baking powder, and cocoa powder together until thoroughly combined. Add the eggs and the zucchini with a hand mixer. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Put the butter cubes and milk in a small saucepan and heat until milk is scalded and butter is completely melted. Immediately pour into the cake batter and mix with a hand mixer until combined. Pour into prepared baking sheet and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and make frosting. Pour warm frosting over hot cake. Let cool to warm or room temperature before eating.</div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>For the frosting:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1/2 cup cold salted butter, cut into cubes</div><div style="text-align: justify;">1/3 cup whole milk</div><div style="text-align: justify;">6 tablespoons unsweetened cocoa powder</div><div style="text-align: justify;">3 1/2- 4 cups powdered sugar</div><div style="text-align: justify;">1 teaspoon pure vanilla extract</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Whisk cocoa powder and powdered sugar together in a small bowl. Bring butter and milk to a boil in a medium saucepan over medium high heat. Remove from heat and beat in the vanilla, cocoa powder and sugar.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Serves:</b> 24</div><div style="text-align: justify;"><b>Calories per serving:</b> 300</div><div style="text-align: justify;"><b>Carbs per serving:</b> 38g</div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com5tag:blogger.com,1999:blog-2579509032561421090.post-51276882318148901622013-09-06T08:41:00.000-06:002014-11-06T13:07:46.314-07:00Simple Zucchini Chicken Bake<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>Use up some of that zucchini with this savory comfort-food-style casserole. Moist and warm stuffing is layered with a mushroom, zucchini, chicken sauce and then it's all baked until it's hot and bubbly. This casserole takes about 15 minutes of prep time and with less than thirty minutes of cook time, you can have it on the table in 45 minutes or less. It also freezes well: just thaw any frozen casserole for 24-48 hours in the refrigerator before reheating in the oven.</i></b></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDIT3h9J-KPU1eQ3SircMIyih_g3F5kIntEXMegjtLQXYP6EONjXnXb5JTCMm1ltjAhnzIW3YOy25X2IrEtXI5Bnao22efh96Ig-jIWAFqIIq6EbOcYgN7CRqchvp0kjK6lMUBkbcVUM/s1600/zucc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Zucchini Chicken Stuffing Bake | The Taste Tester" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDIT3h9J-KPU1eQ3SircMIyih_g3F5kIntEXMegjtLQXYP6EONjXnXb5JTCMm1ltjAhnzIW3YOy25X2IrEtXI5Bnao22efh96Ig-jIWAFqIIq6EbOcYgN7CRqchvp0kjK6lMUBkbcVUM/s640/zucc1.jpg" title="" width="426" /></a></div><a name='more'></a><br /><h3 style="text-align: center;">Zucchini Chicken Bake</h3><div style="text-align: center;"><b>Recipe Source:</b> ©Amanda Jenks, inspired by Erin Curtis (a former roommate)</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">1 (6 ounce) package Stovetop Stuffing, prepared according to package directions <i><span style="font-size: x-small;">*I use turkey flavor and I use half as much butter than it calls for on the package</span></i></div><div style="text-align: justify;"><i><span style="font-size: x-small;"><br /></span></i></div><div style="text-align: justify;">1/2 tablespoon olive oil</div><div style="text-align: justify;">1/2 medium onion, diced</div><div style="text-align: justify;">2 cloves garlic, minced</div><div style="text-align: justify;">2 cups diced zucchini</div><div style="text-align: justify;">1 cup diced cooked chicken breast</div><div style="text-align: justify;">1 (10.75 ounce) can condensed cream of mushroom soup</div><div style="text-align: justify;">1/2 cup chicken broth</div><div style="text-align: justify;">1/4 teaspoon thyme</div><div style="text-align: justify;">2 tablespoons whole milk</div><div style="text-align: justify;">salt and pepper to taste </div><div style="text-align: justify;">3 tablespoons finely grated parmesan cheese</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat the oven to 350˚F. Heat oil in medium skillet over medium high heat. Sautée onion until slightly brown and translucent (3-5 minutes), season with salt and pepper. Add the garlic and zucchini sautée about 2 minutes longer, season with salt and pepper--- don't burn the garlic. Add the chicken, cream of mushroom soup, chicken broth, and thyme. Cook until it all comes together into a bubbly sauce (about 5 minutes). Taste sauce and add more salt and pepper as needed. Stir in the milk at the last minute. Set sauce aside.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spray a 2-quart casserole dish with non-stick cooking spray (a 9x13 is too big, and an 8x8 will result in a thicker deeper casserole). Spread half of the cooked stovetop stuffing evenly over the bottom of the prepared casserole dish. Pour the prepared chicken zucchini sauce over the first layer of stuffing. Top with remaining stuffing. Sprinkle with the parmesan cheese. Cover with foil and bake for 15-20 minutes or until hot and bubbly. Uncover and bake 5 minutes more. Serve hot.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Yield:</b> 4 very generous servings</div><div style="text-align: justify;"><b>Calories per 1/4 casserole: </b>398</div><div style="text-align: justify;"><b>Carbs per 1/4 casserole: </b>42g</div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com1tag:blogger.com,1999:blog-2579509032561421090.post-44429057889086487152013-09-03T16:42:00.000-06:002014-11-06T13:07:46.312-07:00Bakery Style Whole Wheat Blueberry Zucchini Muffins<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWsF1uMKeCoRaXPTN_sqXTgfucxMAP1xP7Sahh9yG7eUASYCXK489fP_hhVeHMfaUuBfyMlphhD_bIhqb7lCqQi45Zljhn4uG_xGDui2WOzlzD8fBlLwblEQL8M5dJwzACDNBFCB9ypw/s1600/muffins1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Wheat Blueberry Zucchini Muffins | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWsF1uMKeCoRaXPTN_sqXTgfucxMAP1xP7Sahh9yG7eUASYCXK489fP_hhVeHMfaUuBfyMlphhD_bIhqb7lCqQi45Zljhn4uG_xGDui2WOzlzD8fBlLwblEQL8M5dJwzACDNBFCB9ypw/s640/muffins1.jpg" title="" width="434" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); text-align: -webkit-auto;"><i>These muffins are made with white whole wheat flour, fresh blueberries, and grated zucchini. They are perfect for a healthy breakfast on-the-run, or for packing in school lunches. As an added bonus, adding applesauce to the batter makes these muffins extra moist!</i></b></div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs5EjbYomV4hiI7c3_j63OYmlX1cQgcxuI2irgIb_o2tDjWPxAToaITO6GhFt02zCBVydt7C76squ-7RJE2ES4T9ktfoGK3cecpaAodyWMUPtVTY9rohVptu9ERuwT7i42LNsuMVdH6w/s1600/muffins2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Wheat Blueberry Zucchini Muffins | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs5EjbYomV4hiI7c3_j63OYmlX1cQgcxuI2irgIb_o2tDjWPxAToaITO6GhFt02zCBVydt7C76squ-7RJE2ES4T9ktfoGK3cecpaAodyWMUPtVTY9rohVptu9ERuwT7i42LNsuMVdH6w/s640/muffins2.jpg" title="" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: center;">Whole Wheat Zucchini Blueberry Muffins</h3><div class="separator" style="clear: both; text-align: center;"><b>Recipe Source:</b> © Amanda Jenks</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">2 cups white whole wheat flour</div><div class="separator" style="clear: both; text-align: justify;">1 cup sugar</div><div class="separator" style="clear: both; text-align: justify;">1/4 teaspoon nutmeg</div><div class="separator" style="clear: both; text-align: justify;">1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: justify;">1 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: justify;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: justify;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: justify;">2 large eggs, lightly beaten</div><div class="separator" style="clear: both; text-align: justify;">1/4 cup salted butter, partially melted</div><div class="separator" style="clear: both; text-align: justify;">1 (4 ounce) snack container natural no-sugar added applesauce <i><span style="font-size: x-small;">*plain or cinnamon flavor will work</span></i></div><div class="separator" style="clear: both; text-align: justify;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: justify;">2 heaping cups grated zucchini</div><div class="separator" style="clear: both; text-align: justify;">1 (6 ounce) container fresh blueberries, washed and dried</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Preheat the oven to 350˚F. Line a standard size muffin tin with muffin liners (you could also use a mini muffin pan). </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">In a large bowl, whisk the flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt together until combined. Make a well in the center of the dry ingredients.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">In a medium bowl, combine the wet ingredients with a hand mixer (eggs, butter, applesauce, and vanilla) until completely incorporated. Pour the wet ingredients into the well of the dry ingredients. Also add the zucchini to the well. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMY9bM51E02Meohh1CyqH16YSUVg7eq-za3V1BkkUqjZy4Hi35zTeOadnw6ogeaAftFG4ylJHMiRHtizYyR__MG8Ce4LcO8XDQczkTIEbhKhBxnBsIj2xuUMNktUUv1dVyXlTdncr_8o/s1600/muffins3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Wheat Blueberry Zucchini Muffins | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMY9bM51E02Meohh1CyqH16YSUVg7eq-za3V1BkkUqjZy4Hi35zTeOadnw6ogeaAftFG4ylJHMiRHtizYyR__MG8Ce4LcO8XDQczkTIEbhKhBxnBsIj2xuUMNktUUv1dVyXlTdncr_8o/s640/muffins3.jpg" title="" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Mix the wet and dry ingredients together by hand or with the hand mixer just until combined. I prefer to use the hand mixer, because this batter will seem a little dry at first if you do it by hand. Using the hand mixer ensures that the moisture from the zucchini seeps into the batter more quickly, making the batter more moist faster. But if you choose to use the mixer you have to understand that it is easier to over mix the batter with a hand mixer. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Whether you choose to mix by hand or with a hand mixer, do not over mix the batter! Over-mixing muffin batter will result in tough muffins with larger air pockets and the muffins will rise super tall in the middle and not on the sides. In other words, you'll have made chewy cone-top muffins, instead perfect light-and-fluffy domed muffins. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Briefly and evenly fold the blueberries into the muffin batter with a rubber spatula. Fill the individual muffin tins completely to the top of the liner with batter (yes, they'll look full but that's how you'll get a nice dome). Bake standard size muffins for 20-22 minutes or bake mini muffins for 10-12 minutes. When muffins are fully cooked, a toothpick inserted in the center will come out clean. Cool for 5 minutes in the muffin tin, then transfer to a cooling rack and cool to warm or completely cool before eating.</div><div><br /></div><b>Yield: </b>12 muffins</div><div><b>Calories per muffin: </b>190</div><div><b>Carbs per muffin: </b>32g<br /><br /><script async="" src="http://www.google-analytics.com/ga.js" type="text/javascript"></script><script async="" src="http://www.google-analytics.com/ga.js" type="text/javascript"></script><script async="" src="http://www.google-analytics.com/ga.js" type="text/javascript"></script><script async="" src="http://www.google-analytics.com/ga.js" type="text/javascript"></script><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a></div>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com0tag:blogger.com,1999:blog-2579509032561421090.post-87642772245901275672013-09-02T07:12:00.000-06:002014-11-06T13:06:54.715-07:00Baked Caprese Chicken<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>These perfectly-italian-seasoned panko breaded chicken breasts would be perfect on their own, but they are 100x times more succulent with fresh caprese salsa and melty mozzarella cheese baked on top. Plus, no one will ever be able to tell that you baked the chicken instead of frying it (this is because of the small amount of oil you'll add to the breadcrumbs, a little trick I picked up from <a href="http://www.laurenslatest.com/">Lauren's Latest</a>)!</i></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1-fgQzY43vGaxSQNK6PDGYEl4k34PeFvBDd0iIowYMBdk1CYfhAX2rnfqqqWMclQR_rd57tYNI4UEfZ8p3uO1zHKQPsrLk8X6Rmsggp7f19nksCk_K4ObXp1JP8vM-hC9bGWu-Ich0c/s1600/caprese3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Caprese Chicken | www.the-taste-tester.com #chicken #recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1-fgQzY43vGaxSQNK6PDGYEl4k34PeFvBDd0iIowYMBdk1CYfhAX2rnfqqqWMclQR_rd57tYNI4UEfZ8p3uO1zHKQPsrLk8X6Rmsggp7f19nksCk_K4ObXp1JP8vM-hC9bGWu-Ich0c/s640/caprese3.jpg" title="" width="436" /></a></div><a name='more'></a><br /><h3>Baked Caprese Chicken</h3>Recipe Source: © Amanda Jenks<br /><br /><div style="text-align: justify;">2 boneless skinless chicken breasts, each cut into equal halves horizontally (making 4 cutlets)</div><div style="text-align: justify;">4-8 mozzarella cheese slices <span style="font-size: x-small;"><i>*I recommend using fresh mozzarella if possible</i></span></div><div style="text-align: justify;"><i>optional for topping</i>: <a href="http://www.yumsugar.com/How-Make-Balsamic-Reduction-22636318">a balsamic reduction</a> (my favorite), balsamic vinegar (pictured above), or storebought/homemade balsamic vinaigrette</div><br /><b>For the breading:</b><br /><br />1/2 cup flour<br />1/2 teaspoon salt<br />dash of pepper<br /><br />1 egg<br />2 tbsp milk<br />1/4 teaspoon salt<br />dash of pepper<br /><br />1 cup panko breadcrumbs<br />1/2 teaspoon salt<br />dash pepper<br />1 1/4 teaspoon Italian seasoning<br />2 1/2 tablespoons finely grated parmesan cheese<br />1 tablespoon + 2 teaspoons olive oil<br /><br /><div style="text-align: justify;">Set out three separate shallow dishes. In the first dish combine the flour, salt, and pepper. Stir with a fork or whisk and set aside. In the second dish, whisk the egg, milk, salt and pepper together until egg is completely beaten. Set aside. In the third dish combine the panko breadcrumbs, salt, pepper, Italian seasoning, and parmesan cheese. Stir with a fork or whisk until fully incorporated. Drizzle the breadcrumb mixture with the olive oil and then work the oil in with your *clean* hands until every breadcrumb is coated with oil and there aren't any large clumps. Adding the oil will help the panko breadcrumbs brown in the oven (they'd normally stay pretty pale). As a result, the chicken will look and taste like it has been fried, but it's totally baked!</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpWm8wkzWnaB2b5nUKqBLfGC5PrmvaB21IrpP5Cvl_AZvxqbN5-AeHaPOBVBQCCMZPHsmsnt1gAcazO1L9UM_eS1x45Hvy8Q7IH1IVXnIve2OZz96tWp7YM9y5cwFozZ4PTI-Z032CMk/s1600/caprese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Caprese Chicken | www.the-taste-tester.com #chicken #recipe" border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpWm8wkzWnaB2b5nUKqBLfGC5PrmvaB21IrpP5Cvl_AZvxqbN5-AeHaPOBVBQCCMZPHsmsnt1gAcazO1L9UM_eS1x45Hvy8Q7IH1IVXnIve2OZz96tWp7YM9y5cwFozZ4PTI-Z032CMk/s640/caprese2.jpg" title="" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Preheat the oven to 375˚F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Dip both sides of each piece of chicken first in the flour, then in the eggs (letting any excess egg drip off), and finally into the breadcrumbs. Place the breaded pieces of chicken on prepared baking sheet. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Once oven is preheated, bake chicken for 30-40 minutes, or until the internal temperature reaches 165˚F (the cooking time of the chicken will largely depend on the thickness of your cutlets). I rotate my pan half-way through the cooking time, because my oven has hot spots and I like them to cook and brown evenly.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">While the chicken is baking, make the caprese salsa.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>For the caprese salsa:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2 tablespoons finely chopped red onion</div><div style="text-align: justify;">1 heaping cup diced tomatoes</div><div style="text-align: justify;">1/4 cup prepared pesto</div><div style="text-align: justify;">salt and pepper to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Combine all of the salsa ingredients in a small bowl. When the chicken is fully cooked, remove the baking sheet from the oven and quickly top each piece of chicken with approximately 1/4 cup of the caprese salsa. Then place 1-2 slices of mozzarella cheese on top of the salsa. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Return the chicken to the oven and bake for 3-5 more minutes, or until the cheese is melted and bubbly. Remove from oven and let cool for 5 minutes before serving.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I like to serve this chicken with a syrup-y balsamic reduction drizzled over the top. In a pinch straight balsamic vinegar works too, or you could drizzle the chicken with a balsamic vinaigrette. If you don't like balsamic vinegar, you could obviously just opt out of all of these options. BUT if you do choose to drizzle your chicken with any of these balsamic flavors, please remember that a little bit goes a long way for the flavor profile!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Serves: </b>4</div><b>Calories: </b>390<br /><b>Carbs: </b>22g<br /><div style="text-align: justify;"><b>Additional Notes:</b> Calorie and carb count assume that you have some leftover flour from the breading process, which is not calculated into the results. Nutrition facts were also calculated assuming you only use one slice of mozzarella cheese per piece of chicken (Great Value Part-Skim Mozzarella Cheese Slices).</div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2tag:blogger.com,1999:blog-2579509032561421090.post-86643625309761270002013-08-29T06:39:00.000-06:002014-11-06T13:06:54.712-07:00"The Greek" aka An Insanely Awesome Hummus Sandwich {with a vegetarian option}<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><b><i>We fondly refer to this sandwich as "The Greek". It's loaded with greek flavors, healthy, satisfying, and oh-so-delicious! Confession: see that massive sandwich down there? I can only ever eat half of one because it ends up being so huge!</i></b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDkjL6ZhGJQnCZr1WGb5GpKy4ZTqxTs0IQrIbgkqm9kc7csJg-_r80qUHW4-hF8r2XiOSQqfZiJRaDum2Z_xkC_gQ0o2YzqpegKWzcRA0UjPTGOJtqfrmYqeDGxc94s302Sqy6GROrY8/s1600/thegreek11final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=""The Greek", A Satisfying Sandwich Recipe from www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDkjL6ZhGJQnCZr1WGb5GpKy4ZTqxTs0IQrIbgkqm9kc7csJg-_r80qUHW4-hF8r2XiOSQqfZiJRaDum2Z_xkC_gQ0o2YzqpegKWzcRA0UjPTGOJtqfrmYqeDGxc94s302Sqy6GROrY8/s640/thegreek11final.jpg" title="" width="436" /></a></div><a name='more'></a><br /><h3>"The Greek": A Satisfying Sandwich Recipe</h3><div>Recipe Source: © Amanda Jenks</div><div><br /></div><div>What you'll need:</div><div><br /></div><div>8 pieces of sturdy whole wheat bread</div><div>1/2 cup <a href="http://www.the-taste-tester.com/2013/08/cloud-like-hummus.html">hummus</a> <span style="font-size: x-small;"><i>*homemade or storebought</i></span></div><div>1/4-1/2 cup feta cheese</div><div>arugula or spring greens, washed and dried</div><div>kalamata or regular black olives, cut in half</div><div>roasted deli turkey, omit for vegetarian</div><div>sliced tomatoes or roasted red bell peppers</div><div>sliced cucumbers</div><div>sliced red onion</div><div>marinated artichoke hearts</div><div><br /></div><div>optional for spreading on top piece of bread: <a href="http://www.litehousefoods.com/products/opa-feta-dill">Opa Feta Dill Dressing</a>, <a href="http://www.litehousefoods.com/products/dilly-dip">Dilly of a Dip</a>, or mayo with fresh or dried dill sprinkled on top.</div><div><br /></div><div>I assemble my sandwiches in this order: bread, hummus, feta cheese, lettuce, olives, turkey, tomatoes, cucumbers, red onion, artichoke hearts. Then I spread the top bread slice with <a href="http://www.litehousefoods.com/products/opa-feta-dill">Opa Feta Dill Dressing</a> and finish the sandwich off with that piece of bread.</div><div><br /></div><div>Insanely delicious. Really.</div><div><br /></div><div><b>Yield: </b>4 sandwiches</div><div>No nutrition facts today! The total caloric value and carb count of your sandwich will really depend on the individual ingredients used (different breads, different hummus, dressing/no dressing... etc).</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUNMAVQLZ_dFcue8e-cI0eCp6tzkuYrskA-V1GaRjrwgnqmc1RRFXvLf8Jw2XTbaOJDuXfdE55UF_nzYfRRdconhwHz0far7o9J4BKEYfOCuRbgRBA4i_fyuJ2rDLsASwYUC3u0vsC7I/s1600/thegreekcollage1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=""The Greek", A Satisfying Sandwich Recipe from www.the-taste-tester.com" border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUNMAVQLZ_dFcue8e-cI0eCp6tzkuYrskA-V1GaRjrwgnqmc1RRFXvLf8Jw2XTbaOJDuXfdE55UF_nzYfRRdconhwHz0far7o9J4BKEYfOCuRbgRBA4i_fyuJ2rDLsASwYUC3u0vsC7I/s640/thegreekcollage1.png" title="" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">{click on the collage above to make it larger}</div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com1tag:blogger.com,1999:blog-2579509032561421090.post-57529985109554331692013-08-26T15:08:00.004-06:002014-06-20T16:36:50.180-06:00Cloud-like Hummus<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b><i>Super-smooth hummus, thanks to a little tip I picked up from Deb Perelman of <a href="http://smittenkitchen.com/">Smitten Kitchen</a>. Popping the chickpeas out of their skin gives the hummus an almost "whipped" texture. It's billowy. It's delicious. It's cloud hummus.</i></b></div>
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<a name='more'></a><h3 style="text-align: left;">
Cloud Hummus</h3>
1 (15 ounce) can low sodium chickpeas or garbanzo beans, drained and rinsed<br />
3/4 teaspoon salt<br />
2 tablespoons extra virgin olive oil<br />
2 tablespoons fresh lemon juice<br />
1/3 cup tahini paste<br />
3 cloves garlic, minced<br />
2 tablespoons hot tap water<br />
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for serving: olive oil, paprika, pita chips, fresh veggies<br />
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Using your middle finger, pointer finger, and thumb, gently squeeze the chickpeas out of their white, papery shells. This should only take a few extra minutes once you get going with it, and it's worth it in the end--- the hummus is so soft! You have to trust me!</div>
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Once you've de-shelled all of the canned chickpeas, discard the shells. Pulse the chickpeas in a food processor until powdery clumps form. This does not take very long. Add the salt, olive oil, lemon juice, tahini, garlic, and water. Process until smooth.</div>
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Remove hummus from food processor to a serving dish or tupperware. Drizzle with olive oil and sprinkle with a small amount of paprika. Serve immediately with pita chips and fresh veggies or store in the refrigerator for up to 10 days.</div>
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<b>Recipe Yield: </b>1 1/2 cups<br />
<b>Recipe Source:</b> <span style="text-align: start;">adapted from </span><a href="http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/" style="text-align: start;">Smitten Kitchen</a></div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2tag:blogger.com,1999:blog-2579509032561421090.post-16506027653602860342013-08-15T04:30:00.000-06:002014-06-11T20:11:21.571-06:00Whole Wheat Mini Chip Pancakes<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b>Who knew that whole wheat pancakes didn't have to taste like cardboard? These are moist, light and fluffy. No one will ever guess that you used a whole grain flour in place of the white stuff. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5alCagIqchMw1X-ro8ri4KeZSXbvFJzMmM3Tv0nTsuV02RsunCBrzsRWzGpf4bDltPLbDjIMbR_6oUMyy4Md5FHCI604kxMh0h4tRbYxm0JA5w1IxoR9SdOcBQWu9ghW5_QBpn-A4uoc/s1600/pancakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Wheat Pancakes with Mini Chocolate Chips! #recipe | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5alCagIqchMw1X-ro8ri4KeZSXbvFJzMmM3Tv0nTsuV02RsunCBrzsRWzGpf4bDltPLbDjIMbR_6oUMyy4Md5FHCI604kxMh0h4tRbYxm0JA5w1IxoR9SdOcBQWu9ghW5_QBpn-A4uoc/s640/pancakes3.jpg" height="640" title="" width="426" /></a></div>
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When I was 8 or 9 months pregnant with Joey, I was grocery shopping one day and this little girl on the candy aisle pointed at me and said, "Hey dad, LOOK at that butt. It's huge"! True story. I had to look around and make sure she was actually pointing to me. </div>
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I'm still just slightly embarrassed and traumatized about that experience. It's taken me this long to share it with all of you.</div>
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But I digress. Whole. Wheat. Pancakes. Perfect ones, if I do say so myself. Add chocolate chips for a splurge, or serve without for a healthier, non-butt-expanding option.</div>
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Whole Wheat Pancakes with Mini Chocolate Chips</h3>
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1 cup whole wheat flour or white whole wheat flour or whole wheat pastry flour</div>
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1 tablespoon sugar</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1 egg, beaten</div>
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1/2 cup buttermilk</div>
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1/2 cup whole milk</div>
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2 tablespoons orange juice</div>
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2 tablespoons salted butter, melted and cooled slightly</div>
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1/3 cup mini chocolate chips</div>
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Preheat pancake griddle to 350˚F. In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Set aside. In a small bowl combine the egg, both milks, and orange juice. Stir wet ingredients into dry ingredients just until combined.</div>
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Whisk in the melted butter. Fold in the chocolate chips. Spray griddle with non-stick cooking spray. Pour 1/3 cup rounds of batter onto griddle, 3 at a time. Flip when underside is golden brown (2-3 minutes). Continue cooking until second side is golden brown. Serve immediately.</div>
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<b>Recipe Yield: </b>6-8 pancakes<br />
<b>Recipe Source: </b>an Amanda Jenks original<br />
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<b>My Recipe Notes: </b><br />
The orange juice cuts through the sometimes bitter taste whole wheat has.</div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com0tag:blogger.com,1999:blog-2579509032561421090.post-86099151119048259362013-08-13T06:30:00.000-06:002014-06-11T12:38:29.458-06:00Rustic Dutch Apple Tart<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b><i>If apple crisp and apple pie fell in love and made a baby, this would be their love child. Flaky pie crust filled with sweet and tart apples, all topped with a crispy oatmeal brown sugar crumble. For something extra special, serve with a dollop of whipped cream or vanilla ice cream and drizzle with <a href="http://www.amazon.com/gp/product/B004L59KY2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004L59KY2&linkCode=as2&tag=tasttest-20">Mrs Richardson's butterscotch caramel ice cream topping!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=tasttest-20&l=as2&o=1&a=B004L59KY2" height="1" style="border: none !important; margin: 0px !important;" width="1" /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpqUEKC8YsiZRa6tUylFbrcYHp4UIEdmZm5dK_J_53vPWDmq9EEiWbRfsDNE2Kr08_pZYm0rgv18gbO58oiVpP4DMBDmi_9OKrpjQMiFNV5G8iA16Mf_ka6rV6XgAygixcXnfCffiL4Y/s1600/pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rustic Dutch Apple Tart | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpqUEKC8YsiZRa6tUylFbrcYHp4UIEdmZm5dK_J_53vPWDmq9EEiWbRfsDNE2Kr08_pZYm0rgv18gbO58oiVpP4DMBDmi_9OKrpjQMiFNV5G8iA16Mf_ka6rV6XgAygixcXnfCffiL4Y/s640/pie1.jpg" height="640" title="" width="434" /></a></div>
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Is it fall yet? I love fall. Apples, pumpkin, soups, sweaters... I want it all! And, even if it isn't fall yet, I'm going to serve myself a slice of this delicious apple tart and enjoy it.</div>
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This tart is rustic. The apples are sweet and tart, and I just can't ever get enough of the dutch apple crisp topping. Save this recipe for Thanksgiving; you'll be glad you did!</div>
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Rustic Dutch Apple Tart</h3>
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1 (14 ounce) package refrigerated pie crusts, such as pillsbury</div>
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<i><b>for apple filling:</b></i></div>
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4 granny smith apples</div>
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3 fuji apples</div>
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1 tablespoon lemon juice</div>
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3 tablespoons flour</div>
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3/4 cup sugar</div>
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1 teaspoon cinnamon</div>
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1/4 teaspoon nutmeg</div>
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1/8 teaspoon salt</div>
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<i><b>for crumb topping:</b></i></div>
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3/4 cup flour</div>
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3/4 cup brown sugar, packed</div>
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1/2 cup quick cooking oats</div>
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5 tablespoons butter, softened</div>
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<i>(optional a la mode ingredients)</i> whipped topping, vanilla ice cream, and/or caramel ice cream topping </div>
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<i style="font-weight: bold;">To make the crumb topping, </i>combine the flour, brown sugar, and oats in a small mixing bowl. Stir in softened butter until mixture resembles coarse crumbs. Cover and refrigerate while you prepare the remaining components of the tarts.</div>
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<b><i>To prepare the apples,</i></b> peel, core, and thinly slice all of the apples. Place prepared apples in a large mixing bowl and drizzle with lemon juice.</div>
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In a small bowl combine the remaining apple pie filling ingredients (flour through salt). Pour over apples and toss until evenly coated. Unroll each pie crust directly onto its own parchment paper lined baking sheet.</div>
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Preheat oven to 375˚F and make sure oven rack is in center-oven position. Pile half of the apples in the center of each pie crust, spreading evenly and leaving a 1.5" pie crust border around the edges. Fold and pinch the pie crust edge up around the apples. Put half of the crumb topping on top of the center of each pie (covering the exposed apples).</div>
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Cover pies loosely with foil. Put foil covered pie in the oven and bake for 35 minutes. Remove foil and bake for an additional 20-25 minutes or until apples are tender when poked with a fork, filling is bubbly, and crust is golden brown.</div>
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<b>Recipe Yield: </b>12 servings (6 slices per tart)</div>
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<b>Recipe Source:</b> an Amanda Jenks original, inspired by <a href="http://www.bhg.com/recipe/pies/apple-crumb-pie/" target="_blank">Better Homes and Gardens</a></div>
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<b>My Recipe Notes:</b></div>
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Let refrigerated pie crusts sit at room temperature while preparing the apples (they should sit out for 15 minutes before unrolling, but check your pie crust package to be sure). </div>
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I use this <a href="http://www.amazon.com/gp/product/B002U6DXLK/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002U6DXLK&linkCode=as2&tag=tasttest-20">handy tool</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=tasttest-20&l=as2&o=1&a=B002U6DXLK" height="1" style="border: none !important; margin: 0px !important;" width="1" />to peel, slice, and core the apples.</div>
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Make sure not to accidentally poke any holes through the pie crust while folding it over the apples--- otherwise there will be a lot of juicy leakage during baking!</div>
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I put one pie in the fridge to wait it's turn while the other bakes (as I only have one oven and it does not do convection bake). You could definitely try to cook both at once, just rotate the pans during cooking time. </div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com9tag:blogger.com,1999:blog-2579509032561421090.post-66315521406344317642013-08-08T06:30:00.000-06:002014-11-06T13:06:54.693-07:00Asian Sesame Chicken Salad<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>A fresh bed of crisp greens topped with asian grilled chicken and dressed with a sesame vinaigrette. The other salad toppings, like the cilantro, chicken, mandarin oranges, and crispy wonton strips make this salad to die for.</i></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRTwu1kBkRHyMTN97f2rUJZy-FLVBP3cWaYRgS1dZ-crXEh8kaKgET_EpYqxvNK1GAryGgZ_g4TmUEN6sOnx99xD4Ug2Q1BvWHt0z_yG3f6i7eSEu22wBgFdO6Tps5OOfRL7LrTGWUsI/s1600/asiansalad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Asian Sesame Chicken Salad | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRTwu1kBkRHyMTN97f2rUJZy-FLVBP3cWaYRgS1dZ-crXEh8kaKgET_EpYqxvNK1GAryGgZ_g4TmUEN6sOnx99xD4Ug2Q1BvWHt0z_yG3f6i7eSEu22wBgFdO6Tps5OOfRL7LrTGWUsI/s640/asiansalad1.jpg" title="" width="422" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">This salad is truly one of our all time favorite dinners. It's so light and so fresh. The flavors are incredible.</div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: justify;">Other than that I really don't have much to say! I was up all night two nights ago with my baby Joe (his molars are coming in). Last night we were driving until 3 or 4 am-ish. I'm exhausted. But I highly suggest you make this salad SOON. You will <i>love</i> it!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">We keep a package of wonton wrappers in the freezer and I just fry them into crispy wonton strips on my own. If you want an easier meal prep, just buy some pre-packaged salad-ready wonton strips. You can find them near the croutons in most grocery stores!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7H2OL5E-9zzx80fR3ZtJI_fIsCWCZavdCjbUXC1va_0z1mnBPDborPaxhAuA9V8WqVqU5wqf8MlBIiLCZZBpJ7p6jogQMK4kuMOEBbVq_fRmOz9zRTcsN_qlSlSPIZjdKODw1ijSwPs/s1600/asiansalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Asian Sesame Chicken Salad | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7H2OL5E-9zzx80fR3ZtJI_fIsCWCZavdCjbUXC1va_0z1mnBPDborPaxhAuA9V8WqVqU5wqf8MlBIiLCZZBpJ7p6jogQMK4kuMOEBbVq_fRmOz9zRTcsN_qlSlSPIZjdKODw1ijSwPs/s640/asiansalad2.jpg" title="" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3>Asian Sesame Chicken Salad</h3><div>Recipe Source: <a href="http://iowagirleats.com/2012/02/06/panera-copycat-salad-recipe/" target="_blank">Iowa Girl Eats</a></div><div><br /></div><div><b><i>for the salad:</i></b></div><div>1 (5 ounce) bag pre-washed fresh baby spinach</div><div>1/2 head romaine lettuce, washed, dried and torn into bite size pieces</div><div>1 small can mandarin oranges, drained</div><div>2 green onions, sliced</div><div>1 teaspoon toasted sesame seeds</div><div>1/4 cup toasted sliced almonds</div><div>8 tablespoons crispy wonton strips <i><span style="font-size: x-small;">*bake them or fry wonton wrappers (cut into strips) yourself or buy them next to the croutons in the grocery store</span></i></div><div>1/4 cup chopped fresh cilantro</div><div><b><i><br /></i></b></div><div><b><i>for the chicken:</i></b></div><div>4 thin chicken breast cutlets <i><span style="font-size: x-small;">*cut chicken breasts in half horizontally, or ask your butcher to do so for you</span></i></div><div>3 tablespoons soy sauce</div><div>2 teaspoons honey</div><div>1 teaspoon toasted sesame oil</div><div>1/2 teaspoon ground ginger</div><div>1/2 teaspoon garlic powder</div><div><b><i><br /></i></b></div><div><b><i>for the vinaigrette:</i></b></div>1/2 cup rice vinegar<br />1/4 cup sugar<br />2 tablespoons canola oil<br />1 1/2 teaspoons toasted sesame oil<br />1/2 teaspoon salt<br />1/2 teaspoon toasted sesame seeds<br />pinch of pepper<br /><br /><div style="text-align: justify;"><i>Make the dressing.</i> Bring the rice vinegar to a boil in a small saucepan over medium high heat. Remove from heat and add the sugar, stirring until it is completely dissolved. Cool to room temperature. Combine vinegar mixture with the rest of the dressing ingredients in a jar, shaking to combine (with a lid on the jar, of course).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Make the chicken. </i>Put the chicken in a quart or gallon size ziploc bag. In a small bowl whisk together the soy sauce, honey, sesame oil, ginger, and garlic powder. Pour over chicken and marinate for 15 minutes. Preheat grill to medium heat. Grill chicken for 6-8 minutes per side or until internal temperature reaches 165˚F. Remove from heat and let rest on a platter, covered with foil, for 5-10 minutes. Slice the chicken.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Assemble the salad. </i>Divide lettuce between four plates. Top with equal portions of mandarin oranges, green onions, sesame seeds, and toasted almonds--- then add the sliced chicken, fresh cilantro, and wonton strips. Finish with the vinaigrette (a little goes a long way with this salad)!</div><br /><b>Serves: </b>4<br /><b>Calories:</b> 410<br /><b>Carbs: </b>35g<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKo6kJOrCCs-lf1KxX1mvaYOatkQhTTQYdZW7j4huSB-BTMOSndEfPOT1VJDuswdThOAWu3NXM2LLPZxEIlz8rpDDcY0YuxKdqpuvKlqI9eYC8YGXHId8B-Av2WeFX-vlQuY1kuubiRQ/s1600/asiansalad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Asian Sesame Chicken Salad | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKo6kJOrCCs-lf1KxX1mvaYOatkQhTTQYdZW7j4huSB-BTMOSndEfPOT1VJDuswdThOAWu3NXM2LLPZxEIlz8rpDDcY0YuxKdqpuvKlqI9eYC8YGXHId8B-Av2WeFX-vlQuY1kuubiRQ/s640/asiansalad3.jpg" title="" width="452" /></a></div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 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<b><i>Homemade chewy granola bars studded with mini chocolate chips and mini M&M's. They're the perfect snack to pack for road trips! These chewy, crunchy, and chocolatey treats will satisfy any sweet tooth, and they're a pretty healthy too.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinxgTbkkp4jGWwmyg97gkYOzgGUr3Ypi4aP_53mYG34A5l5bdFgxQyD4maoJJfalWT0XaE4iRh2omIanHBrVef6eP3RUIw7jOEOedsK56O_2W5qJT53_yUhnlNdGBoIFlrhshYC89i3Y/s1600/granola+bars+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini M&M Chewy Granola Bars #recipe | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinxgTbkkp4jGWwmyg97gkYOzgGUr3Ypi4aP_53mYG34A5l5bdFgxQyD4maoJJfalWT0XaE4iRh2omIanHBrVef6eP3RUIw7jOEOedsK56O_2W5qJT53_yUhnlNdGBoIFlrhshYC89i3Y/s640/granola+bars+3.jpg" height="640" title="" width="426" /></a></div>
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We went on a 7-hour road trip yesterday, and these little treats were a life-saver. I like to snack on sweets in the car, and one of these little beauties keeps me full for a while and satisfies my intense sweet tooth.</div>
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These granola bars are best eaten they day they are made, or the day after. However they can be stored in an air-tight container for up to one week--- though don't expect them to be as chewy on the fifth day as they were on the first or second day.</div>
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Be sure to boil the sugar mixture for the full two minutes so that the granola bars stick together well and become chewy. If they fall apart you didn't boil it for long enough.</div>
<h3 style="text-align: left;">
Mini M&M Chewy Bars</h3>
1/4 cup salted butter<br />
1/4 cup honey<br />
1/4-1/3 cup brown sugar<br />
3/4 teaspoon vanilla<br />
2 cups <a href="http://www.the-taste-tester.com/2013/08/make-your-ganola-fit-your-mood.html" target="_blank">plain granola</a> or quick cooking oats <i><span style="font-size: x-small;">*I've used both, though I prefer them with the granola</span></i><br />
1 cup rice krispies cereal<br />
2 tablespoons mini chocolate chips<br />
2 tablespoons mini M&M's<br />
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Stir the granola or oats and crispy rice cereal together in a large mixing bowl. Line a small jelly roll pan or about 1/3 of a cookie sheet with parchment paper. </div>
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Combine butter, honey, and brown sugar together in a small saucepan. If I'm using just the oats (not granola) I use 1/3 cup brown sugar. If I'm using <a href="http://www.the-taste-tester.com/2013/08/make-your-ganola-fit-your-mood.html" target="_blank">my plain granola</a> recipe I reduce the amount of sugar to 1/4 cup. Bring to a rolling boil on medium high heat. Let the mixture boil for 2 minutes, without stirring. Remove from heat and stir in vanilla.</div>
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Pour immediately over the rice cereal mixture, and stir quickly until it is evenly coated. Press into a 12x8x1" rectangle (or about that size). I press my mixture evenly into one side of my cookie sheet until it is about 3/4-1" thick.</div>
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Working quickly press the mini chips and M&M's into the top of the granola bars. Let cool for 2 hours before cutting into twelve bars and devouring. They're really good, and won't last ten seconds. I promise.</div>
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<b>Recipe Yield: </b>12 bars</div>
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<b>Recipe Source: </b><span style="text-align: start;">adapted ever so slightly from </span><a href="http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/" style="text-align: start;" target="_blank">Lauren's Latest</a><span style="text-align: start;"> and </span><a href="http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/" style="text-align: start;" target="_blank">Back to the Cutting Board</a><br />
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<b>My Notes: </b><br />
Be sure to boil the sugar mixture for the full two minutes so that the granola bars stick together well and become chewy. If they fall apart you didn't boil it for long enough.</div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2tag:blogger.com,1999:blog-2579509032561421090.post-62369628223223035202013-08-01T05:30:00.000-06:002014-11-06T13:06:54.684-07:00Make Your Granola Fit Your Mood<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>This plain jane granola recipe is perfect for customizing. Every time I eat it, I do so in a new and inventive way. So make it and get creative. There are so many possibilities!</i></b></div><div style="text-align: justify;"><b><i><br /></i></b></div><div style="text-align: justify;">Let's talk about moods for a minute. Today I'm feeling moody, and here's why: it's really easy to get discouraged as a food blogger.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXzXRjj2wq5fYP13zfWoKBsmyBOvY5OJbDM59K_wodMnrTiTGESJskxXAnpkKHHXmxH_UDlmjU0AqY4AxBCZAK_P_2uF2K7pHgayeH4LCLSOoahplK-PKE0tJal54qcCtK_lk-OT07K8/s1600/granola+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plain Jane Granola--- customize it to fit your mood! | www.the-taste-tester.com #breakfast #recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXzXRjj2wq5fYP13zfWoKBsmyBOvY5OJbDM59K_wodMnrTiTGESJskxXAnpkKHHXmxH_UDlmjU0AqY4AxBCZAK_P_2uF2K7pHgayeH4LCLSOoahplK-PKE0tJal54qcCtK_lk-OT07K8/s640/granola+1.jpg" title="" width="414" /></a></div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: justify;">I never got into this business (and yes, food blogging really is a "business") with the intention to make money. It really just started as a way to share the food and recipes I loved with family and friends--- it didn't matter how many views I got, what my photos looked like, or whether my recipes were "creative" and "original" enough for people to care to stop by--- what mattered was that when my two original readers (my mom and my husband) dropped by, they felt warm and welcome. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bB_xf6IQDOKKKSqXB0xoDO9C1GFa5ayu7rD7BZzgdF6QsR8bPClSLW6BYi7nAhGAdZ5e_LEoCwPcsx4Zc2e-7lFQGLTOwjZ4OvTGDxSXRiEuNmVKFOOf4_T75ZvrX0UXxD04Vu0D9Kw/s1600/granola+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plain Jane Granola--- customize it to fit your mood! | www.the-taste-tester.com #breakfast #recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bB_xf6IQDOKKKSqXB0xoDO9C1GFa5ayu7rD7BZzgdF6QsR8bPClSLW6BYi7nAhGAdZ5e_LEoCwPcsx4Zc2e-7lFQGLTOwjZ4OvTGDxSXRiEuNmVKFOOf4_T75ZvrX0UXxD04Vu0D9Kw/s640/granola+2.jpg" title="" width="412" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">By no means would I consider this blog popular, but I do remember when getting 18 views in a day felt like a lot (<i>clearly</i> I'm naive). The more this blog grows the easier it is to get caught up in the number of views I get each day and the money I am making, what my photos look like, how I compare to other food bloggers, etc.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">And when I get swirled up in all of that blogger comparison and drama, I tend to get discouraged. We were talking about moods, right? I'm in a mood tonight because I feel so inadequate as a food blogger, and I haven't felt this way in a long time because I usually don't really care.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLHJRV0THUSXL0wh-ZqSrOkoDwTnQ_sJeNVSq3V_j8BnNxSr7PYtPUozprgxnZCVIAycX4VqynJrUDHaDUy7ekbOrYiDQvJWuQ0RsIi5NUMORF-OnKYMSPuUczeJhyphenhyphentiYDwGTidAUV0I/s1600/granola+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plain Jane Granola--- customize it to fit your mood! | www.the-taste-tester.com #breakfast #recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLHJRV0THUSXL0wh-ZqSrOkoDwTnQ_sJeNVSq3V_j8BnNxSr7PYtPUozprgxnZCVIAycX4VqynJrUDHaDUy7ekbOrYiDQvJWuQ0RsIi5NUMORF-OnKYMSPuUczeJhyphenhyphentiYDwGTidAUV0I/s640/granola+3.jpg" title="" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">But the great thing about having moments like this is that they bring me back down to earth. They remind me of why I started this little blog in the first place. I started this blog because I love food. I reassure you that whether my posts get 5 views or 50,000 this blog will always be about sharing the best food with great readers... and I have really supportive readers,<b><i> thanks! </i></b></div><div class="separator" style="clear: both; text-align: justify;"><b><i><br /></i></b></div><div class="separator" style="clear: both; text-align: justify;">I sincerely hope that when you stop by, you feel like you're sitting right in my kitchen with me, having a little chat and sharing a delish dish. Oh, how I wish I could invite you all into my kitchen!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Now on to this granola. It's not a very clustery granola, which is why I make it because it is perfect for my homemade granola bars <i>{recipe for those coming <b>NEXT</b> week}</i>! If you want it to be more clustery just take out a cup of the old fashioned oats.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGMRx1mzEOGlhFLkWD7z8oHqUm7FjvOGrnsP1Rpkqd-CiODQmIw3WT17sTFwKWDaXtEa7LyHTSlGxCzUMsJznJ7DDPU1N94DmMqWzQKgkcMhrzXnVOodF-ukLZLAXwBNUZRIR4sHsKJo/s1600/granola+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plain Jane Granola--- customize it to fit your mood! | www.the-taste-tester.com #breakfast #recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGMRx1mzEOGlhFLkWD7z8oHqUm7FjvOGrnsP1Rpkqd-CiODQmIw3WT17sTFwKWDaXtEa7LyHTSlGxCzUMsJznJ7DDPU1N94DmMqWzQKgkcMhrzXnVOodF-ukLZLAXwBNUZRIR4sHsKJo/s640/granola+4.jpg" title="" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">This granola is very "plain jane" for one simple reason: I like my granola to fit my mood. For example, tonight in my discouraged state I want to use it in a parfait with Oikos key lime greek yogurt, white chocolate chips, toasted coconut, and macadamia nuts (try it, <i>please</i>). That's the perfect combo for some healthy stress eating. Mmmmmmmmmmmmmmmmmmmm.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">On a day where I feel like eating extra healthy I might eat it for breakfast with some whole milk and pumpkin seeds, flax seed, and dried cranberries.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">When I want this granola to have a fresher feel I eat it with greek yogurt and fresh seasonal fruit, like berries!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">You get the idea. Store this granola in an air tight container for up to one week. Keep mix-in's like toasted nuts, seeds, coconut, dried fruits, chocolate chips, etc. on hand so that you can customize your granola to fit your mood.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3>Plain Jane Granola</h3><div><b>Recipe Source: </b>© Amanda Jenks</div><div><br /></div><div>3 cups old-fashioned oats</div><div>2 cups quick oats</div><div>1/4 cup golden flaxseeds <i><span style="font-size: x-small;">*whole, not ground</span></i></div><div>1/4 cup butter</div><div>1/3 cup honey</div><div>3 tablespoons brown sugar</div><div>1/4 teaspoon salt</div><div>1 teaspoon vanilla</div><div>1/4 teaspoon almond extract *<span style="font-size: x-small;"><i>a little goes a long way!</i></span></div><div><br /></div><div style="text-align: justify;">Combine both oats and the flaxseeds in a large mixing bowl. Line two baking sheets with parchment paper or a silpat mats and preheat oven to 325˚F.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a small saucepan, bring butter, honey, brown sugar, and salt to a boil stirring constantly. Let boil for one minute, without stirring. Remove from heat and stir in vanilla and almond extracts. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Immediately pour honey mixture over oats and flaxseeds. Stir until evenly coated. Divide mixture between prepared cookie sheets, spreading granola into a thin layer on each sheet. Bake for 14-18 minutes total, stirring every 5-7 minutes. Granola will be toasty and golden once it is finished--- be careful not to burn it!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cool completely and store in an airtight container for up to one week.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Serves: </b>15 (1/3 cup servings)</div><div style="text-align: justify;"><b>Calories: </b>170<br /><b>Carbs: </b>28g</div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2tag:blogger.com,1999:blog-2579509032561421090.post-65114094037035228242013-07-30T11:08:00.001-06:002014-06-11T12:41:37.104-06:00Orange Julius<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b><i>Creamy, dreamy orange-vanilla-slush. This drink takes only minutes to make and tastes just like the original Orange Julius!</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z-r9Hpztl0OxK9KZj58aObbSDlsCk5Ab2WDvILPUv4wIES2FhNg4Axz623dHStcz9dcGPB_ngbCz8KPQVUVRpH1iyoJnqI-MOw7TAjQ-1Q5M8d6TQ5ddcuIo9mD_kNiSgCz-Gdvpk48/s1600/orangejulius2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Orange Julius CopyCat Recipe | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z-r9Hpztl0OxK9KZj58aObbSDlsCk5Ab2WDvILPUv4wIES2FhNg4Axz623dHStcz9dcGPB_ngbCz8KPQVUVRpH1iyoJnqI-MOw7TAjQ-1Q5M8d6TQ5ddcuIo9mD_kNiSgCz-Gdvpk48/s640/orangejulius2.jpg" height="640" title="" width="426" /></a></div>
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An Orange Julius has always been one of my favorite treats. I don't make these often because I am not normally a juice drinker, but when I do make them they're always light, summery-cool, and refreshing. That's something we all need a little of right now, in my opinion.</div>
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Orange Julius</h3>
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1 cup milk </div>
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1 cup cold water</div>
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6 oz. frozen orange juice concentrate</div>
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1/4 cup sugar </div>
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1 teaspoon vanilla</div>
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8-12 ice cubes</div>
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Put all ingredients in a blender and blend until smooth. I use the ice crush setting on our blender... because it is the only button on it that still works! Also, I put all of the ingredients in my blender excluding the ice at first, and then I add ice until it reaches the 4 cup mark on my blender. This drink makes for a great addition to a hearty breakfast or late summer night dessert.</div>
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<b>Recipe Yield:</b> 4 (1-cup servings) or 2 larger serving</div>
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<b>Recipe Source: </b><a href="http://www.food.com/recipe/orange-julius-8589">Food.com</a></div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2tag:blogger.com,1999:blog-2579509032561421090.post-34910120553821809862013-07-25T06:30:00.000-06:002014-06-20T16:39:09.301-06:00Ina Garten's Ribs<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b><i>Moist, fall-off-the-bone ribs smothered in a thick and sticky barbecue sauce. The mesquite chili flavor of the sauce has the perfect amount of spicy undertones. Did I mention that these ribs are made in a slow cooker? Fix it and forget it, baby.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1LuBIIxUOwT7i_-8QQs0WMgeMguPTaXto3tX45QVbZ4LoFmGTSfCfQyzDkzvno05qKRRmK0nECBsaPfMKlZsGhUYAgIDet6fX1Yh7JoOFRT3A0rRPVK0kN_rZl-Uw7tk_9SincnMkCg/s1600/ribs+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Amazing Barbecue Sauce and Crock Pot Ribs | www.the-taste-tester.com #recipe #slowcooker #ribs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1LuBIIxUOwT7i_-8QQs0WMgeMguPTaXto3tX45QVbZ4LoFmGTSfCfQyzDkzvno05qKRRmK0nECBsaPfMKlZsGhUYAgIDet6fX1Yh7JoOFRT3A0rRPVK0kN_rZl-Uw7tk_9SincnMkCg/s640/ribs+1.jpg" height="640" title="" width="426" /></a></div>
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The title of this post should really read: Ina Garten is a Genius and Her Barbecue Sauce is Revelatory. Guys, I seriously could have ditched the ribs and eaten the sauce by the spoonful (the whole batch, too). Don't get me wrong, the ribs were mouthwatering and delish, a perfect vessel for saucy deliciousness. But this barbecue sauce... there are no words.</div>
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I think it was the addition of the hoisin sauce that did me in--- why didn't ever think to add it to homemade barbecue sauce? I also loved the control I had over what ingredients were put into the sauce, there's no high-fructose corn syrup here! In fact, besides to sugar in the hoisin sauce, this barbecue sauce is sweetened with honey. YUM!</div>
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<span style="text-align: justify;">In Ina's directions you start the ribs in the oven and finish them on the grill. However, we have no AC and I pretty much refuse to have my oven on for a couple of hours in the middle of the day. So, I found a crock pot method of preparation for ribs over on <a href="http://www.number-2-pencil.com/2013/04/22/slow-cooker-bbq-ribs/" target="_blank">No. 2 Pencil</a> that works like a charm. Our house stayed cool AND we still got to eat moist, fingerlickin' good ribs. </span></div>
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I just made another batch of the sauce for some <a href="http://www.the-taste-tester.com/2013/05/kalua-pulled-pork-with-rice-and-slaw.html" target="_blank">pulled pork sandwiches</a> we are having later on this week at a family reunion! Yeah, I'm obviously a little obsessed.</div>
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Ina's Ribs </h3>
2 (2.5 lb) rib racks, baby back or St. Louis style<br />
coarse sea salt<br />
freshly ground black pepper<br />
2 tablespoons brown sugar <span style="font-size: x-small;"><i>*light or dark will work</i></span><br />
1/2 recipe Ina Garten's Barbecue Sauce (below)<br />
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Rub the meaty side of the ribs with the brown sugar (one tablespoon per rack), coarse sea salt, and freshly ground black pepper. Stand ribs up around sides of crock pot, making sure that the meaty side is facing out. Pour two cups of the homemade barbecue sauce on the ribs making sure that it gets down the back and front sides of the ribs. Place lid on crock pot and cook on low for 6-8 hours. If you half the recipe cook time needs to be reduced to 4-6 hours. When rib meat is full cooked and tender, remove from crock pot to a greased baking sheet. Spread a 1/3 cup more barbecue sauce on top of each rack of ribs. Turn oven to broil and broil the ribs for 3-5 minutes or until the sauce is bubbly and caramelized, but not burnt. Serve immediately with extra barbecue sauce.</div>
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Ina's Barbecue Sauce</b><br />
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<span style="font-family: inherit;">½ cup vegetable oil</span><br />
<span style="font-family: inherit;">1 ½ cups diced yellow onion <i><span style="font-size: x-small;">*approximately one large onion</span></i></span><br />
3 cloves garlic, minced<br />
<span style="font-family: inherit;">1 cup tomato paste</span><br />
<span style="font-family: inherit;">1 cup cider vinegar</span><br />
<span style="font-family: inherit;">1 cup honey</span><br />
<span style="font-family: inherit;">½ cup Worcestershire sauce</span><br />
<span style="font-family: inherit;">1 cup Dijon mustard</span><br />
<span style="font-family: inherit;">½ cup soy sauce</span><br />
<span style="font-family: inherit;">1 cup hoisin sauce <i><span style="font-size: x-small;">*found in the asian section or aisle of most grocery stores</span></i></span><br />
<span style="font-family: inherit;">2 tablespoons chili powder</span><br />
<span style="font-family: inherit;">1 tablespoon ground cumin</span><br />
<span style="font-family: inherit;">1 ½ teaspoon crushed red pepper flakes</span><br />
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<span style="font-family: inherit;">Heat oil in a large pot over medium heat. Add onion and turn heat to low. Cook, stirring occasionally for 15 minutes or until onion is translucent but not browned. I measure out the rest of the ingredients (excluding the garlic) into a large eight-cup liquid measurer during this time.</span></div>
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<span style="font-family: inherit;">Once the onion is ready add the garlic and cook for 1 additional minute, stirring constantly. Add the remaining ingredients and turn heat up to medium-high. Bring mixture to a boil, then turn heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat. Use an immersion blender and blend it up (I didn't want diced onion or red pepper flakes to clog up my squeeze bottle, which is why I added this extra step). You could also just pour the sauce into a normal blender and puree it that way, or just ditch this step all together. Either way this sauce is amazing. Use immediately or pour into squeeze bottles or a tupperware container and store in the refrigerator for who knows how long--- my guess is up to one month. Makes 6 cups barbecue sauce.</span></div>
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<b>Recipe Yield:</b> 2 racks of ribs</div>
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<b>Recipe Source: </b>Ina Garten's Foolproof Recipe Cookbook<b> </b>and <a href="http://www.number-2-pencil.com/2013/04/22/slow-cooker-bbq-ribs/" target="_blank">No. 2 Pencil</a></div>
</div>
</div>
Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com10tag:blogger.com,1999:blog-2579509032561421090.post-90820767689248883822013-07-23T06:30:00.000-06:002014-11-06T13:06:54.717-07:00Easy Weeknight Taco Salad<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>A bed of leafy greens topped with our favorite <a href="http://www.the-taste-tester.com/2013/07/the-easiest-taco-meat-ever.html" target="_blank">easy taco meat</a>, other taco-like toppings, and cilantro lime dressing. This meal is on the table in 30 minutes or less, especially if you make the dressing ahead of time!</i></b><br /><b><i><br /></i></b>We are on a 5-week vacation currently (left last friday), so I apologize if my posts for the next five weeks are a little less wordy! I'm trying to maintain this blog while still on vacation and enjoy the time we have with family. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFS5yYPLT4IO8ibD1miTOcpFglCh3RCkGSDgGMIXUS8OT37V7JdNfDmosGptxduqKs6Jjh7kxc0vZu2c1DTkdg6lg-qaapDHKmDi_PnwmwzsXp5Y2u2UkvM0Qt7MdOuuw5y9XDnbFtHRs/s1600/salad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFS5yYPLT4IO8ibD1miTOcpFglCh3RCkGSDgGMIXUS8OT37V7JdNfDmosGptxduqKs6Jjh7kxc0vZu2c1DTkdg6lg-qaapDHKmDi_PnwmwzsXp5Y2u2UkvM0Qt7MdOuuw5y9XDnbFtHRs/s640/salad1.jpg" width="426" /></a></div><br /><div style="text-align: justify;">This salad is one of my absolute favorites, especially for busy weekdays. We almost always have the ingredients on hand and, just like tacos, people can customize their own taco salad or you can just mix everything all together and serve. On really special occasions I like to make my own tortilla strips by cutting up tortillas with a cookie cutter and shallow frying them in canola oil until they are nice and crispy (sprinkle them with a little salt after frying).</div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsOA6SB4sDuBsUj_UE2hsyoMksmkWOB0tW93J6-LkRneyKsJlgaRDz9eL2Kv_5zD_ltF5JGoEE6MaETldCoCHo7LAYM39y8x4zNxFvu0BRaR1VOck9hLS8reNogGMkEQ8qTlzOrRgGGU/s1600/salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsOA6SB4sDuBsUj_UE2hsyoMksmkWOB0tW93J6-LkRneyKsJlgaRDz9eL2Kv_5zD_ltF5JGoEE6MaETldCoCHo7LAYM39y8x4zNxFvu0BRaR1VOck9hLS8reNogGMkEQ8qTlzOrRgGGU/s640/salad2.jpg" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3>Easy Weeknight Taco Salad</h3><div>Recipe Source: © Amanda Jenks</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> 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mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> </div><div class="MsoNormal"><span style="font-family: inherit;">2 heads green leaf lettuce, washed and dried then torn into bite size pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">3-4 tomatoes, diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">3 green onions, sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 small can sliced olives, drained<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 can dark red kidney beans, drained and rinsed <i><span style="font-size: x-small;">*or black peans, or pinto beans, or chick peas</span></i><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 cup shredded cheddar cheese <span style="font-size: x-small;"><i>*or pepper jack, or colby jack, or monterey jac</i></span><i><span style="font-size: x-small;">k cheese</span></i><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 recipe <a href="http://www.the-taste-tester.com/2013/07/the-easiest-taco-meat-ever.html" target="_blank">taco meat</a></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 recipe cilantro lime dressing (below)</span></div><div class="MsoNormal"><span style="font-family: inherit;">crushed tortilla chips or store-bought tortilla strips <o:p></o:p></span><br /><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal"><span style="font-family: inherit;">Optional salad toppers: sour cream, salsa, hot sauce, diced avocado, thawed frozen corn, etc.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: inherit;">Combine the lettuce, tomatoes, onions, olives, and kidney beans in a large salad bowl. I serve the taco meat, cheese, dressing and tortilla chips (plus any other optional toppers) on the side in individual bowls, that way people can customize their own salad just like they’d do with tacos!</span></div><div class="MsoNormal"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal"><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> 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table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> </div><div class="MsoNormal"><span style="font-family: inherit;"><b>Cilantro Lime Dressing</b><i> </i></span></div><div class="MsoNormal"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal"></div>Recipe Source: <a href="http://www.kalynskitchen.com/2009/07/recipe-favorites-cafe-rio-style-creamy.html" target="_blank">Kalyn's Kitchen</a><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: inherit;">1 Hidden Valley Buttermilk Ranch packet, prepared according to package directions<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">4 small tomatillos, diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 jalapeno pepper, deseeded and roughly chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">½ cup fresh cilantro<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 clove garlic, minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">2 tablespoons fresh lime juice<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">¼ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">dash of freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: inherit;">Combine all of the ingredients in a food processor or blender and pulse until smooth. Store leftover dressing in the refrigerator for up to two weeks.</span><span style="font-size: 11pt;"><o:p></o:p></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">If you don't have the time, or don't want to make this dressing for the salad, we also love putting regular ranch dressing mixed with salsa on these salads. Works in a pinch!</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Serves:</b> 6</span><br /><span style="font-family: inherit;"><b>Calories: </b>356 w/o dressing, 470 w/ 2 TBSP dressing</span><br /><span style="font-family: inherit;"><b>Carbs: </b>29g (includes 2 TBSP dressing and 2 TBSP tortilla strips--- like the kind you find next to the croutons in most grocery stores)</span><br /><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-W5igzGRB_J8XoL3IcdrZ-o3T5cqpXcVxtHD0MSi8tk26o_eXrEH2Dt1XevJHe1OZp4nT5jOMpnxDRaVlYalYY0REwKjX0yGMfA0uJn1KGAC14eoonAMIMXzWDDvLpx87uDllqsOKTkk/s1600/salad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-W5igzGRB_J8XoL3IcdrZ-o3T5cqpXcVxtHD0MSi8tk26o_eXrEH2Dt1XevJHe1OZp4nT5jOMpnxDRaVlYalYY0REwKjX0yGMfA0uJn1KGAC14eoonAMIMXzWDDvLpx87uDllqsOKTkk/s640/salad3.jpg" width="440" /></a></div><br /><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com1tag:blogger.com,1999:blog-2579509032561421090.post-58660394574677417212013-07-18T07:00:00.000-06:002014-11-06T13:06:54.682-07:00The Easiest Taco Meat Ever<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><div style="text-align: justify;"><b><i>My go-to taco meat recipe is perfect for tacos, enchiladas, taco salad, nachos, quesadillas... the list goes on and on and on. The best part is it's 100% real. No need for taco seasoning packets here. You've got everything you need right up in the spice cupboard.</i></b></div><div style="text-align: justify;"><b><i><br /></i></b></div><div style="text-align: justify;">When I lived at home my mom would always flavor our taco meat with three spices: chili powder, cumin, and salt. I've debated sharing this recipe (my adapted version of her taco meat) for a while because of just how simple it is.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">But, no matter how basic the recipe, it is too good not to share. Honestly it is something anybody could make and no one would ever know that you ditched that taco seasoning packet! And... it takes just as long to make as it would if you were making it with a pre-made seasoning.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My reasoning for not using a taco seasoning packet is that most of them contain MSG (monosodium glutamate). This is an ingredient I avoid most of the time as I have a hunch it contributes to the headaches I get sometimes.</div><b><i><br /></i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgBlGCYTHX8OG0sHsje8ZUY_9VMfRNKpelnGbFHm4Vf8ujaDd3lDWFQZ5_EPLzp7bHyUI4xhFOal7agWctpPRczRU8cuH6b0-EzQAv7Qexn0QcCBgdJ3u2PGkdTcuP1feYcEaLy3Lk4I/s1600/tacomeat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easiest Ever Taco Meat #recipe (no seasoning packets required!) | www.the-taste-tester.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgBlGCYTHX8OG0sHsje8ZUY_9VMfRNKpelnGbFHm4Vf8ujaDd3lDWFQZ5_EPLzp7bHyUI4xhFOal7agWctpPRczRU8cuH6b0-EzQAv7Qexn0QcCBgdJ3u2PGkdTcuP1feYcEaLy3Lk4I/s640/tacomeat.jpg" title="" width="426" /></a></div><div class="separator" style="clear: both; text-align: justify;"></div><a name='more'></a><span style="text-align: justify;">Best. Taco. Filling. Ever. For sure.</span><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3>Easiest Ever Taco Meat</h3><div>Recipe Source: © Amanda Jenks<br /><br /></div><div><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> 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mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <br /><div class="MsoNormal"><span style="font-family: inherit;">½ tablespoon olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 lb lean ground turkey or lean ground beef<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">½ cup diced yellow onion *<span style="font-size: x-small;"><i>about ½ of a small onion</i></span><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 tablespoon chili powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 teaspoon cumin<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">¾ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">2 cloves garlic, minced <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit;">Heat olive oil in a large skillet over medium high heat. When oil is hot add onions and cook for 3-4 minutes stirring occasionally until the onions are golden and translucent. Add the ground meat, breaking it into small pieces with your hands as you add it to the pan. Cook stirring occasionally until the meat is mostly brown but still a little bit pink. Add the chili powder, cumin, salt, and garlic and stir until the spices evenly coat the meat. Continue cooking until meat is fully cooked, then remove from heat. I suggest using this meat to make tacos in <a href="http://www.the-taste-tester.com/2013/02/homemade-tortillas.html" target="_blank">these tortillas</a>!</span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit;"><b>Serves: </b>4</span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit;"><b>Calories: </b>200</span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit;"><b>Carbs: </b>4g</span></div><!--EndFragment--></div><b>Additional Notes: </b>This recipe also works with 1 pound of chicken breasts or tenders cut into small chunks! Calories and carbs were calculated for using lean ground beef (93%/7% is what I use).<br /><b><i><br /></i></b><script type="text/javascript"> var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-33994248-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); </script><script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/pf-button.gif" style="border: none;" /></a>Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com1tag:blogger.com,1999:blog-2579509032561421090.post-53673912327816915082013-07-16T07:00:00.000-06:002014-06-20T16:39:43.381-06:00Lemonade Cake<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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<b style="text-align: justify;"><i>Lucious lemon cake topped with smooth lemon-y frosting. Thanks to the lemonade concentrate in the batter and frosting, it actually tastes like lemonade too!</i></b><br />
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I know that nobody likes to use their oven in the summer, but for me it's inevitable on at least a few occasions. We don't have air conditioning and so most of the time we use our crock-pot or grill for summertime meals. However, if you know me, then you know I like to bake at night when I can't sleep and for the large part that's when my summertime baking takes place.</div>
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I have the tendency to lie down in bed and then let a lot of thoughts fill my head (you know, like my to-do list for the next day and my dreams for the future). Most times I think so much that I get un-tired, if that makes sense, and so I crawl out of bed and bake a cake or a pie. I'm so weird, I know.</div>
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A few nights ago, while on one of these midnight baking escapades I ran into this recipe on pinterest and knew I immediately had to make it.</div>
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We loved it so much that I brought it to a potluck the next afternoon. It's got just the perfect amount of lemon in it, and the cake has such a beautiful crumb. Just like Baked Bree (the original poster of this recipe) said in her post, I'm going to keep this recipe around for the middle of winter when all I want is a warm summer day. It's summer in a pan, folks. It really is.</div>
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Lemonade Cake</h3>
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<b>For the cake:</b></div>
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1/3 cup butter, softened</div>
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1 1/3 cup sugar</div>
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3 eggs<br />
1/4 cup frozen lemonade concentrate, thawed<br />
1 teaspoon vanilla<br />
1 tablespoon lemon zest<br />
2 1/4 cup all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 1/4 cup buttermilk</div>
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Preheat oven to 350˚F. Grease and flour a glass 9x13 baking dish.</div>
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<i><b>To make the cake,</b></i> beat butter in a medium mixing bowl with hand mixer until fluffy. Add sugar and mix until smooth. Add in eggs one at a time. Mix in thawed lemonade concentrate, vanilla, and lemon zest. </div>
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In a small mixing bowl whisk the flour, baking powder, baking soda, and salt together. Add 1/3 of the flour mixture to the wet mixture and mix until smooth. Add half of the buttermilk, mix again. Stir in 1/3 more of the flour mixture, then the remaining buttermilk, and finally the last 1/3 of the flour mixture. Mix until combined.</div>
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Pour into prepared pan and bake for 30-35 minutes, or until toothpick inserted in center of cake comes out clean. Let cool completely before frosting.</div>
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<b>For the frosting:</b><br />
1/3 cup butter, softened<br />
3 cups powdered sugar<br />
1/3 cup + 2 tablespoons lemonade concentrate, thawed<br />
1 teaspoon vanilla<br />
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<b><i>To make the frosting,</i></b> beat the butter with 1 cup of the powdered sugar. Add the vanilla and lemonade concentrate. Beat until smooth. Add remaining sugar. Spread evenly over cake. </div>
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<b>Recipe Yield:</b> 15 servings</div>
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<b>Recipe Source: </b><span style="text-align: start;">adapted ever so slightly from</span><span style="text-align: start;"> </span><a href="http://bakedbree.com/lemonade-cake" style="text-align: start;" target="_blank">Baked Bree</a><span style="text-align: start;"> </span><span style="text-align: start;">and</span><span style="text-align: start;"> </span><a href="http://www.bhg.com/recipe/lemonade-cake/" style="text-align: start;" target="_blank">Better Homes and Gardens</a></div>
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Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com0tag:blogger.com,1999:blog-2579509032561421090.post-11535696374311519472013-07-11T06:30:00.001-06:002014-11-06T13:06:54.640-07:00Tiger's Blood Italian Sodas<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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<span style="text-align: justify;"><i><b>Cool down on a hot summer day with this delectable drink. Simple syrup flavored with fresh strawberries and coconut extract is mixed with club soda, ice, half and half then it's topped with coconut flavored whipped cream and crunchy toasted coconut. This drink is sweet, refreshing, and full of summer flavor.</b></i></span></div>
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If people knew how simple it was to make flavored syrups, we'd probably all run Torani out of business in a split second. I wouldn't wish that on any company.</div>
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If you would rather use store bought syrup in this recipe you can either buy a tiger's blood syrup, or you can mix strawberry flavored syrup with coconut syrup. To get a Tiger's blood flavor you want roughly 60% strawberry syrup and 40% coconut syrup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgoB7IiQilf39J0ouHFtdQGCFs67RDBCwrd3mRRUD3PEfJP9CoEl-kMCo7cEuXmAF0FO-JWxmW9m6aX0G9hYn7q8771J2Ii8vE_OzYosqbgPohlD7GbJ2wqtQpGsEAGlyFOOAozWOWP8/s1600/soda2-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tiger's Blood Italian Sodas | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgoB7IiQilf39J0ouHFtdQGCFs67RDBCwrd3mRRUD3PEfJP9CoEl-kMCo7cEuXmAF0FO-JWxmW9m6aX0G9hYn7q8771J2Ii8vE_OzYosqbgPohlD7GbJ2wqtQpGsEAGlyFOOAozWOWP8/s640/soda2-4.jpg" height="640" title="" width="426" /></a></div>
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Let me tell you though, on the day that I first made these I had just gotten back from a five mile walk in 95 degree weather. That's really hot for little ol' Rexburg, and it was definitely not the best idea I have ever had. It was so nice to come home to such a refreshing drink.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_Ua5VMaGetKxDV8cuI-49PD26LDIgGpGEqi86SDdenYhljpugyS9d2KDVQnU6hMTCWiTKtRfxdqvieJfMXSgNKUEcshY43E2544F8M-t0i23tErgTI9qQd5xCg4sFarIA-HikMqE3LY/s1600/soda3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tiger's Blood Italian Sodas | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_Ua5VMaGetKxDV8cuI-49PD26LDIgGpGEqi86SDdenYhljpugyS9d2KDVQnU6hMTCWiTKtRfxdqvieJfMXSgNKUEcshY43E2544F8M-t0i23tErgTI9qQd5xCg4sFarIA-HikMqE3LY/s640/soda3.jpg" height="640" title="" width="412" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ3c8Jt8qHxJSM-M6RSW4Tvs2nxmI6Hu6Dnkw3ObHjO_SKrtQoTfFVfPM-22pm7QjaGtU6_oBcGN96nTNZqOjPRafg9JkolA1_uCWZOTipexcFU8ZVwbx0M5iSYTAfc8VJhpEnSWb0vc/s1600/soda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tiger's Blood Italian Sodas | www.the-taste-tester.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ3c8Jt8qHxJSM-M6RSW4Tvs2nxmI6Hu6Dnkw3ObHjO_SKrtQoTfFVfPM-22pm7QjaGtU6_oBcGN96nTNZqOjPRafg9JkolA1_uCWZOTipexcFU8ZVwbx0M5iSYTAfc8VJhpEnSWb0vc/s640/soda.jpg" height="640" title="" width="446" /></a></div>
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<h3>
Tiger's Blood Italian Sodas</h3>
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Recipe Source: © Amanda Jenks</div>
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<b><i>For the syrup:</i></b></div>
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1 cup sugar</div>
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1 cup water</div>
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3/4 cup fresh strawberry puree</div>
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1 teaspoon coconut extract <i><span style="font-size: x-small;">*I used a <a href="http://www.amazon.com/gp/product/B001REJIJM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001REJIJM&linkCode=as2&tag=tasttest-20">Coconut Bakery Emulsion</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=tasttest-20&l=as2&o=1&a=B001REJIJM" height="1" style="border: none !important; margin: 0px !important;" width="1" />
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Combine the sugar, water, and strawberry puree in a small saucepan over medium high heat. Bring to a boil stirring constantly, then reduce to a simmer. Let simmer for 10-15 additional minutes stirring occasionally. The syrup will thicken slightly. Remove from the heat and add the coconut extract. Strain through a fine mesh sieve into a bowl. Let cool to room temperature before pouring into a container and transferring to the fridge to cool completely.</div>
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<b><i>For the coconut whipped cream:</i></b></div>
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1 cup whipping cream</div>
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1/4 cup powdered sugar</div>
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1/4 teaspoon coconut extract or coconut bakery emulsion<br />
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With an electric hand mixer, whip the cream on high until it just barely reaches soft peaks. Add the sugar and coconut extract. Continue to whip until stiff peaks are acquired. Store in the refrigerator until ready to use. I wouldn't make this whipped cream more than 4 hours before use.</div>
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<b><i>For assembly:</i></b></div>
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1/2 cup coconut, <a href="http://www.mybakingaddiction.com/how-to-toast-coconut/" target="_blank">toasted</a> <span style="font-size: x-small;"><i>*I use the pan toasting method, I think it is easier. I used sweetened coconut, but unsweetened may also be used</i></span><br />
2 liters club soda, chilled</div>
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1/4 cup half and half</div>
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To assemble the italian sodas, measure three tablespoons of simple syrup into the glass. Next pour in about 1/2-3/4 cup club soda stirring and tasting to make sure they are as sweet as you want them to be. Remember that a few ice cubes will water the flavor down slightly. Next add 1/2 a tablespoon half & half and 4-5 ice cubes. Top with about 2 tablespoons coconut whipped cream and 1 tablespoon toasted coconut.</div>
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<span style="text-align: justify;">The simple syrup recipe above was inspired by <a href="http://www.annies-eats.com/" target="_blank">Annie's Eats</a>. She has a ton of fabulous flavored syrup recipes <a href="http://www.annies-eats.com/2011/08/15/diy-flavored-syrups/" target="_blank">here</a> and <a href="http://www.annies-eats.com/2011/12/08/diy-flavored-syrups-the-holiday-edition/" target="_blank">here</a>.</span><br />
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<b>Recipe Yield: </b>4 (2 cup) servings</div>
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<b>Recipe Source: </b>an Amanda Jenks original</div>
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Amanda Jenkshttp://www.blogger.com/profile/06601910171548731111noreply@blogger.com2