tag:blogger.com,1999:blog-4911329020707057162024-03-20T02:21:39.083-07:00pastry recipescookies, Birthday Cakes,pies, Wedding Cakes, Cupcakes, Pastries and baked decorating dessert recipes with photos, and helpful tipsUnknownnoreply@blogger.comBlogger397125tag:blogger.com,1999:blog-491132902070705716.post-89662482096019266792018-09-06T18:06:00.004-07:002018-09-06T18:06:57.925-07:00Caprese Mac ‘N’ Cheese<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbTMKo29U77QCndR66pRIsNq6k5XiQ_DZI5Qorrul7w32p9sWlJXQ-9VnY2slLKgeekxjfj8gH3YRhyMbgprc-CSB7WsZtGSIWCyxOj6rjic4wgPLQmi0NtTSYrVsyujKpVJd0Y1ydqo/s1600/Caprese+Mac+%25E2%2580%2598N%25E2%2580%2599+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbTMKo29U77QCndR66pRIsNq6k5XiQ_DZI5Qorrul7w32p9sWlJXQ-9VnY2slLKgeekxjfj8gH3YRhyMbgprc-CSB7WsZtGSIWCyxOj6rjic4wgPLQmi0NtTSYrVsyujKpVJd0Y1ydqo/s320/Caprese+Mac+%25E2%2580%2598N%25E2%2580%2599+Cheese.jpg" width="320" /></a></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;">Ingredients</span></div>
<div dir="ltr" style="text-align: left;">
<b>for 4 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 lb elbow macaroni, uncooked (455 g)</div>
<div dir="ltr" style="text-align: left;">
¼ cup unsalted butter, 1/2 stick (55 g)</div>
<div dir="ltr" style="text-align: left;">
¼ cup all-purpose flour (30 g)</div>
<div dir="ltr" style="text-align: left;">
3 ½ cups whole milk (840 mL)</div>
<div dir="ltr" style="text-align: left;">
¼ teaspoon paprika</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon ground black pepper, plus more to taste</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon kosher salt, plus more to taste</div>
<div dir="ltr" style="text-align: left;">
2 cups baby spinach (80 g)</div>
<div dir="ltr" style="text-align: left;">
2 cups shredded mozzarella cheese, divided (200 g)</div>
<div dir="ltr" style="text-align: left;">
½ lb fresh mozzarella cheese, sliced, optional (225 g)</div>
<div dir="ltr" style="text-align: left;">
3 small tomatoes, sliced</div>
<div dir="ltr" style="text-align: left;">
3 tablespoons fresh basil, chopped</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Preheat the oven to 350°F (180°C).</div>
<div dir="ltr" style="text-align: left;">
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.</div>
<div dir="ltr" style="text-align: left;">
In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.</div>
<div dir="ltr" style="text-align: left;">
While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.</div>
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Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.</div>
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Add the cooked pasta and stir to coat in the sauce.</div>
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Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.</div>
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Bake until browned and bubbling, about 25 minutes.</div>
<div dir="ltr" style="text-align: left;">
Top with basil before serving.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-75489010291483435522018-09-06T18:01:00.001-07:002018-09-06T18:02:24.978-07:00Farro Salad With Cucumber And Yogurt-Dill Dressing<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlsrYZWUl8zbHorOKLQeTMXfReVKAAQQ7jnqe6nWYDKlE1jvevApf4Y9GrAYrUFU8FZTVNwhO_qlBC-7rdopCyd72VpZJs5Uw6lKM2mEibtuIdrqNhfwvfQ85P6G1OG5a29ustiT7zGU/s1600/Farro+Salad+With+Cucumber+And+Yogurt-Dill+Dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlsrYZWUl8zbHorOKLQeTMXfReVKAAQQ7jnqe6nWYDKlE1jvevApf4Y9GrAYrUFU8FZTVNwhO_qlBC-7rdopCyd72VpZJs5Uw6lKM2mEibtuIdrqNhfwvfQ85P6G1OG5a29ustiT7zGU/s640/Farro+Salad+With+Cucumber+And+Yogurt-Dill+Dressing.jpg" width="640" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 2 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 ½ cups uncooked farro (255 g)</div>
<div dir="ltr" style="text-align: left;">
1 english cucumber, seeded and chopped</div>
<div dir="ltr" style="text-align: left;">
salt, to taste</div>
<div dir="ltr" style="text-align: left;">
3 plum tomatoes</div>
<div dir="ltr" style="text-align: left;">
½ cup scallions, chopped (50 g)</div>
<div dir="ltr" style="text-align: left;">
fresh parsley, minced, for garnish</div>
<div dir="ltr" style="text-align: left;">
<b>YOGURT-DILL DRESSING</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
¾ cup greek yogurt (215 g)</div>
<div dir="ltr" style="text-align: left;">
½ lemon, juiced</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons olive oil</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon pepper</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon fresh parsley, minced</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon fresh dill, minced</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender</div>
<div dir="ltr" style="text-align: left;">
While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.</div>
<div dir="ltr" style="text-align: left;">
Dice the tomatoes.</div>
<div dir="ltr" style="text-align: left;">
Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.</div>
<div dir="ltr" style="text-align: left;">
Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-21540839154212517892018-09-06T17:53:00.001-07:002018-09-06T17:53:11.885-07:00Chocolate Snack Cupcakes<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeabAOtioph0vf7pH9MEPizOQ1yVHTUz57HOfdQDx3jhxgwKdrtLkTRstAoLSFNulf-Z_02A5vSqzRmM-rPZ9nG8LgKGn2Vh6tsxQInNENEd25wPl17Kc5GVdqnB1RQLSFspit4CwBF2I/s1600/Chocolate+Snack+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="431" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeabAOtioph0vf7pH9MEPizOQ1yVHTUz57HOfdQDx3jhxgwKdrtLkTRstAoLSFNulf-Z_02A5vSqzRmM-rPZ9nG8LgKGn2Vh6tsxQInNENEd25wPl17Kc5GVdqnB1RQLSFspit4CwBF2I/s640/Chocolate+Snack+Cupcakes.jpg" width="640" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;"><br /></span></b></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 24 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b>CUPCAKES</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 ½ cups all-purpose flour (185 g)</div>
<div dir="ltr" style="text-align: left;">
¾ cup cocoa powder (90 g)</div>
<div dir="ltr" style="text-align: left;">
¾ teaspoon baking powder</div>
<div dir="ltr" style="text-align: left;">
1 ½ teaspoons baking soda</div>
<div dir="ltr" style="text-align: left;">
½ teaspoon salt</div>
<div dir="ltr" style="text-align: left;">
1 ½ cups sugar (300 g)</div>
<div dir="ltr" style="text-align: left;">
½ cup warm water (120 mL)</div>
<div dir="ltr" style="text-align: left;">
1 cup buttermilk (240 mL)</div>
<div dir="ltr" style="text-align: left;">
2 large eggs</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon vanilla extract</div>
<div dir="ltr" style="text-align: left;">
<b>MARSHMALLOW FILLING</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 cup heavy cream (240 mL)</div>
<div dir="ltr" style="text-align: left;">
1 cup marshmallow cream (115 g)</div>
<div dir="ltr" style="text-align: left;">
<b>GANACHE</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 cup semi-sweet chocolate chips (175 g)</div>
<div dir="ltr" style="text-align: left;">
⅔ cup heavy cream (160 mL)</div>
<div dir="ltr" style="text-align: left;">
<b>ICING</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 cup powdered sugar (120 g)</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon milk</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Preheat the oven to 350˚F (180˚C).</div>
<div dir="ltr" style="text-align: left;">
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.</div>
<div dir="ltr" style="text-align: left;">
Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.</div>
<div dir="ltr" style="text-align: left;">
Line 2 muffin tins with paper liners.</div>
<div dir="ltr" style="text-align: left;">
Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.</div>
<div dir="ltr" style="text-align: left;">
Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.</div>
<div dir="ltr" style="text-align: left;">
Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.</div>
<div dir="ltr" style="text-align: left;">
Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.</div>
<div dir="ltr" style="text-align: left;">
Use the end of a whisk or another utensil to push down the center of each cupcake.</div>
<div dir="ltr" style="text-align: left;">
Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.</div>
<div dir="ltr" style="text-align: left;">
Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.</div>
<div dir="ltr" style="text-align: left;">
Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.</div>
<div dir="ltr" style="text-align: left;">
Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.</div>
<div dir="ltr" style="text-align: left;">
Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.</div>
<div dir="ltr" style="text-align: left;">
Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-86248710724177777542018-09-06T17:45:00.002-07:002018-09-06T17:45:34.328-07:00Slow Cooker Barbacoa-Style Beef Tacos<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxVI5jZS8nBXfAVN1HbFrX34xT8pLyHdbXdIqlXU1isU0ZRA9NCqtVgZSU8lvZH04O2rcrmgaH9EGPYcylqMFqcezxQfAB9abYjNxgYYkjl5afXoDiGE5RWTw2-Z14zc-dYpOpXN7Ktg/s1600/Slow+Cooker+Barbacoa-Style+Beef+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="431" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxVI5jZS8nBXfAVN1HbFrX34xT8pLyHdbXdIqlXU1isU0ZRA9NCqtVgZSU8lvZH04O2rcrmgaH9EGPYcylqMFqcezxQfAB9abYjNxgYYkjl5afXoDiGE5RWTw2-Z14zc-dYpOpXN7Ktg/s640/Slow+Cooker+Barbacoa-Style+Beef+Tacos.jpg" width="640" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;"><br /></span></b></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 8 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b>BARBACOA-STYLE BEEF</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
3 lb beef chuck roast (1.3 kg)</div>
<div dir="ltr" style="text-align: left;">
pepper, to taste</div>
<div dir="ltr" style="text-align: left;">
salt, to taste</div>
<div dir="ltr" style="text-align: left;">
oil, a drizzle</div>
<div dir="ltr" style="text-align: left;">
4 chipotle peppers in adobo sauce, chopped</div>
<div dir="ltr" style="text-align: left;">
5 cloves garlic, chopped</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon ground cumin</div>
<div dir="ltr" style="text-align: left;">
3 teaspoons dried oregano</div>
<div dir="ltr" style="text-align: left;">
¼ teaspoon ground cloves</div>
<div dir="ltr" style="text-align: left;">
½ cup beef broth (120 mL)</div>
<div dir="ltr" style="text-align: left;">
¼ cup apple cider vinegar (60 mL)</div>
<div dir="ltr" style="text-align: left;">
¼ cup fresh lime juice (60 mL)</div>
<div dir="ltr" style="text-align: left;">
3 bay leaves</div>
<div dir="ltr" style="text-align: left;">
<b>FOR SERVING, OPTIONAL</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
flour tortilla, or corn tortillas</div>
<div dir="ltr" style="text-align: left;">
rice, cooked</div>
<div dir="ltr" style="text-align: left;">
pico de gallo</div>
<div dir="ltr" style="text-align: left;">
shredded cheese</div>
<div dir="ltr" style="text-align: left;">
sour cream</div>
<div dir="ltr" style="text-align: left;">
guacamole</div>
<div dir="ltr" style="text-align: left;">
fresh cilantro leaves</div>
<div dir="ltr" style="text-align: left;">
avocado, sliced</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Cut the beef into 6-8 large chunks. Season all over with pepper and salt.</div>
<div dir="ltr" style="text-align: left;">
Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.</div>
<div dir="ltr" style="text-align: left;">
In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.</div>
<div dir="ltr" style="text-align: left;">
Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.</div>
<div dir="ltr" style="text-align: left;">
Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.</div>
<div dir="ltr" style="text-align: left;">
To serve, add the shredded beef to your choice of tortillas with your favorite toppings.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-47992487626072840372018-09-06T17:25:00.001-07:002018-09-06T17:29:30.866-07:00Strawberry Lemonade Pie<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtzngR_s8pA3Ug_U1jljUqAVmY-k6Dtf6SiLhlQ3dv9SwHAea9dgDzaSe-WsqN8whAYOHAR0K_ddB23QH1vh5VMnqVmqL6Qu9rwfRDTd6xT108rrpfM0gG_UDbcQzR_67R1Ou1q9yo8E/s1600/Strawberry+Lemonade+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="431" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtzngR_s8pA3Ug_U1jljUqAVmY-k6Dtf6SiLhlQ3dv9SwHAea9dgDzaSe-WsqN8whAYOHAR0K_ddB23QH1vh5VMnqVmqL6Qu9rwfRDTd6xT108rrpfM0gG_UDbcQzR_67R1Ou1q9yo8E/s640/Strawberry+Lemonade+Pie.jpg" width="640" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 8 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
3 cups whole wheat pastry flour, plus more for dusting (290 g)</div>
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4 cups freeze-dried strawberry (55 g)</div>
<div dir="ltr" style="text-align: left;">
3 tablespoons organic granulated sugar</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon pink himalayan salt, plus a pinch, divided</div>
<div dir="ltr" style="text-align: left;">
¾ cup unsalted butter, 1 1/2 sticks, cubed and chilled (170 g)</div>
<div dir="ltr" style="text-align: left;">
7 tablespoons ice water</div>
<div dir="ltr" style="text-align: left;">
2 lb fresh strawberry , sliced (905 g)</div>
<div dir="ltr" style="text-align: left;">
¾ cup lemon curd (185 g)</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons cornstarch, dissolved in 1 tablespoon water</div>
<div dir="ltr" style="text-align: left;">
1 large egg, beaten</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons turbinado sugar</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
In a food processor, combine the flour, freeze-dried strawberries, sugar, and 1 teaspoon of salt. Pulse until the strawberries are fully incorporated into the flour.</div>
<div dir="ltr" style="text-align: left;">
Add the butter and pulse until it breaks down into pea-sized pieces. Do not over-mix.</div>
<div dir="ltr" style="text-align: left;">
Add the ice water 1 tablespoon at a time, pulsing between each addition, until the dough just holds together.</div>
<div dir="ltr" style="text-align: left;">
Transfer the dough to a clean work surface and divide into 2 discs, one slightly larger than the other. Cover with plastic wrap and chill in the refrigerator while you prepare the filling.</div>
<div dir="ltr" style="text-align: left;">
In a medium pot over medium heat, combine the sliced strawberries, lemon curd, and a pinch of salt. Bring to a light boil, stirring occasionally.</div>
<div dir="ltr" style="text-align: left;">
Add the cornstarch slurry and simmer for 5-10 minutes, or until the filling thickens. Remove from the heat and let cool.</div>
<div dir="ltr" style="text-align: left;">
Preheat the oven to 350°F (180°C).</div>
<div dir="ltr" style="text-align: left;">
Remove the larger disc of dough from the fridge and sprinkle with flour. Roll out to about ⅛ inch (3 mm) thick and transfer to a greased 9½-inch (24-cm) pie dish, pressing down to form the bottom crust. Cut off any excess dough around the edges and set aside. Chill the bottom crust while you roll out the top.</div>
<div dir="ltr" style="text-align: left;">
Roll out the smaller dough disc. Cut 6 1-inch-wide (2-cm) strips from the dough and place on a parchment-lined baking sheet. Combine all of the excess dough, re-roll it, and use a cookie cutter to cut out shapes of your choosing. Add to the baking sheet and chill the strips and shapes for 5 minutes.</div>
<div dir="ltr" style="text-align: left;">
Remove the bottom crust from the fridge and poke holes all over the bottom with a fork. Pour the strawberry filling into the crust.</div>
<div dir="ltr" style="text-align: left;">
Lay 3 of the dough strips vertically and evenly spaced across the top of the pie, and lay the other 3 horizontally. Place a cutout shape at the intersection of every vertical and horizontal strip. Trim the edges of the dough, then crimp with a fork all the way around.</div>
<div dir="ltr" style="text-align: left;">
Brush the crust with the beaten egg, then sprinkle with turbinado sugar.</div>
<div dir="ltr" style="text-align: left;">
Bake for 30-40 minutes, or until the crust is golden brown.</div>
<div dir="ltr" style="text-align: left;">
Let cool, then chill in the refrigerator until ready to serve.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-90988096682011898922018-09-02T07:02:00.003-07:002018-09-02T07:13:06.415-07:00Game Day BBQ Rolls 2 Ways<div dir="rtl" style="text-align: right;" trbidi="on">
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<b><i><span style="font-size: x-large;">BBQ Pulled Pork Rolls</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsuKQfBjt2g4P4N2WiuAja-lU7TlwiaCfU-nj9iKT0ub0ZJh1LuJCAR6BcIBy3ceHUNuuxBu1G5Rylv3XmY2gztW41Et6QN5JIx4oZCeDufqGv6Xh4XLfOvqJVfSl83J1tH9jw3MTyZc/s1600/Game+Day+BBQ+Rolls+2+Ways.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsuKQfBjt2g4P4N2WiuAja-lU7TlwiaCfU-nj9iKT0ub0ZJh1LuJCAR6BcIBy3ceHUNuuxBu1G5Rylv3XmY2gztW41Et6QN5JIx4oZCeDufqGv6Xh4XLfOvqJVfSl83J1tH9jw3MTyZc/s400/Game+Day+BBQ+Rolls+2+Ways.jpg" width="400" /></span></a></div>
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<br /></div>
<div class="separator" dir="ltr" style="clear: both; text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div class="separator" dir="ltr" style="clear: both; text-align: left;">
<b>for 8 servings</b></div>
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<br /></div>
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½ cup ketchup (120 g)</div>
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½ cup molasses (160 g)</div>
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¼ cup apple cider vinegar (60 mL)</div>
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¼ cup yellow mustard (60 g)</div>
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2 tablespoons worcestershire sauce</div>
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1 clove garlic, minced</div>
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¼ teaspoon pepper</div>
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2 lb boneless pork loin chop (905 g)</div>
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2 teaspoons salt</div>
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1 teaspoon pepper</div>
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1 tablespoon paprika</div>
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½ onion, sliced</div>
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1 lb pizza dough (455 g)</div>
<div class="separator" dir="ltr" style="clear: both; text-align: left;">
fresh chives, chopped, for serving</div>
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<br /></div>
<div class="separator" dir="ltr" style="clear: both; text-align: left;">
<span style="font-size: large;"><b>Preparation</b></span></div>
<div class="separator" dir="ltr" style="clear: both; text-align: left;">
Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.</div>
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Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes</div>
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Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.</div>
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Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.</div>
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Cover and cook on high for 5-6 hours.</div>
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Preheat oven to 375°F (180°C).</div>
<div class="separator" dir="ltr" style="clear: both; text-align: left;">
Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.</div>
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Shred pork using two forks.</div>
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Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.</div>
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Roll the dough into a log shape, pinching the seams to seal it.</div>
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With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.</div>
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Bake for 20-25 minutes.</div>
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Cool for 10-15 minutes.</div>
<div class="separator" dir="ltr" style="clear: both; text-align: left;">
Brush more BBQ sauce on rolls and top with chives, if desired.</div>
<div style="text-align: left;">
<br /></div>
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<div dir="ltr" style="text-align: left;">
<i><b><span style="font-size: x-large;">BBQ Chipped Ham Rolls</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoJHABVz66BlTVxs8ooT0yHjQ1piGVmdMlTUn5AoNq0IN3HQcuHcwu_RxhVrRTCtnVe6eMdNb6z8OM2l8qZQnerBx1L7OK3FQHt5PEQeQCfdKnE-RRe6_esNsKvOxwxoIs6HCJDDdJdU/s1600/BBQ+Chipped+Ham+Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoJHABVz66BlTVxs8ooT0yHjQ1piGVmdMlTUn5AoNq0IN3HQcuHcwu_RxhVrRTCtnVe6eMdNb6z8OM2l8qZQnerBx1L7OK3FQHt5PEQeQCfdKnE-RRe6_esNsKvOxwxoIs6HCJDDdJdU/s400/BBQ+Chipped+Ham+Rolls.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr">
<b>for 8 servings</b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
2 lb deli ham, thinly sliced (905 g)</div>
<div dir="ltr">
½ onion, diced</div>
<div dir="ltr">
½ teaspoon salt</div>
<div dir="ltr">
1 cup BBQ sauce, of choice (290 g)</div>
<div dir="ltr">
1 lb pizza dough (455 g)</div>
<div dir="ltr">
relish, for serving</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr">
Add ham, salt, onion and bbq sauce to a slow cooker.</div>
<div dir="ltr">
Cover and cook on low for 5 hours.</div>
<div dir="ltr">
Shred ham using two forks.</div>
<div dir="ltr">
Preheat oven to 375°F (180°C).</div>
<div dir="ltr">
Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.</div>
<div dir="ltr">
Distribute shredded ham over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.</div>
<div dir="ltr">
Roll the dough into a log shape, pinching the seams to seal it.</div>
<div dir="ltr">
With a serrated knife, evenly cut roll into 8 slices. Arrange slices in a greased cake pan.</div>
<div dir="ltr">
Bake in oven for 20-25 minutes.</div>
<div dir="ltr">
Cool in pan for 10-15 minutes.</div>
<div dir="ltr">
Drizzle rolls with more BBQ sauce and top with relish, if desired.</div>
</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-89928449803841954812018-09-02T06:46:00.004-07:002018-09-02T06:46:44.822-07:00Pie Cones 4 Ways<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-lI9N_dS7Xxmwd10gzuVew2mg6zMqsrbGp-xOVx3GoT-cu52WYABNG8nwbdVnERBepXQ-ZZxhVWPsfCj2UW0fTnHyK2tM_5n2KcHWo-LKKJe75F3eNUeDyD7oL83ZaObjFoOGnXtcqc/s1600/Pie+Cones+4+Ways.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="466" data-original-width="466" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-lI9N_dS7Xxmwd10gzuVew2mg6zMqsrbGp-xOVx3GoT-cu52WYABNG8nwbdVnERBepXQ-ZZxhVWPsfCj2UW0fTnHyK2tM_5n2KcHWo-LKKJe75F3eNUeDyD7oL83ZaObjFoOGnXtcqc/s640/Pie+Cones+4+Ways.jpg" width="640" /></a></div>
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<div dir="ltr" style="text-align: left;">
<i><b><span style="font-size: x-large;">Blueberry Pie Cone</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5sgpNWEEdYl-SVzrppk_N8sUjU9I1xrCqdRJxRtAxGb06zqzXiON5qi45Z8tta04_5-eaAaGAhIso9U05e2CkEiAShW5oRZoyZufNoz_WuDIimi6xZ3_ET1DFAxyJLpohGH7FkEv-I/s1600/Blueberry+Pie+Cone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5sgpNWEEdYl-SVzrppk_N8sUjU9I1xrCqdRJxRtAxGb06zqzXiON5qi45Z8tta04_5-eaAaGAhIso9U05e2CkEiAShW5oRZoyZufNoz_WuDIimi6xZ3_ET1DFAxyJLpohGH7FkEv-I/s400/Blueberry+Pie+Cone.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;"><br /></span></b></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 4 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 sheet pie crust</div>
<div dir="ltr" style="text-align: left;">
1 cup blueberry (100 g)</div>
<div dir="ltr" style="text-align: left;">
3 tablespoons cornstarch</div>
<div dir="ltr" style="text-align: left;">
⅛ teaspoon cinnamon</div>
<div dir="ltr" style="text-align: left;">
1 pinch salt</div>
<div dir="ltr" style="text-align: left;">
½ teaspoon lemon zest</div>
<div dir="ltr" style="text-align: left;">
<b>TOPPING</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
whipped cream</div>
<div dir="ltr" style="text-align: left;">
lemon zest</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Preheat oven to 425°F (220°C).</div>
<div dir="ltr" style="text-align: left;">
Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.</div>
<div dir="ltr" style="text-align: left;">
Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.</div>
<div dir="ltr" style="text-align: left;">
Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.</div>
<div dir="ltr" style="text-align: left;">
In a medium bowl, combine all ingredients and mix.</div>
<div dir="ltr" style="text-align: left;">
Place pie cone in a mug for stability and spoon in the fruit mixture.</div>
<div dir="ltr" style="text-align: left;">
Turn oven down to 400°F (200°C) and bake for 15 minutes or until the fruit is soft.</div>
<div dir="ltr" style="text-align: left;">
Top it with your favorite topping.</div>
<div style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><i><span style="font-size: x-large;">Peach Pie Cone</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XWb1jAZJflg9whEX9i6fZKeBQDlJdePnXWIOYevwuWL7Y8oHQ8esfPmwUBoJ0LyLyN1bRhXEsXC_ZG2hQ5nfxme1pZbIeRbF_w5F867J8ucqDgpTcitaQQKafDjCgJTML3G2RrCBCaY/s1600/Peach+Pie+Cone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XWb1jAZJflg9whEX9i6fZKeBQDlJdePnXWIOYevwuWL7Y8oHQ8esfPmwUBoJ0LyLyN1bRhXEsXC_ZG2hQ5nfxme1pZbIeRbF_w5F867J8ucqDgpTcitaQQKafDjCgJTML3G2RrCBCaY/s400/Peach+Pie+Cone.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr">
<b>for 4 servings</b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
1 sheet pie crust</div>
<div dir="ltr">
1 cup peach, chopped (225 g)</div>
<div dir="ltr">
1 tablespoon flour</div>
<div dir="ltr">
⅛ teaspoon cinnamon</div>
<div dir="ltr">
2 teaspoons lemon juice</div>
<div dir="ltr">
<b>TOPPING</b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
vanilla ice cream</div>
<div dir="ltr">
crumble</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr">
Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.</div>
<div dir="ltr">
Preheat oven to 425°F (220°C).</div>
<div dir="ltr">
Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.</div>
<div dir="ltr">
Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.</div>
<div dir="ltr">
In a medium bowl, combine all ingredients and mix.</div>
<div dir="ltr">
Place pie cone in a mug for stability and spoon in the fruit mixture.</div>
<div dir="ltr">
Turn oven down to 400°F (200°C) and bake for 15 minutes or until the fruit is soft.</div>
<div dir="ltr">
Top it with ice cream and your favorite topping.</div>
<div>
<br /></div>
<div>
<b><span style="font-size: x-large;"><i>Apple Pie Cone</i></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi8giklnwjgcnoVL3lA-zkcfKkctzvzenxRt-4YxPmekd7CB9zWSXL-OzUn9bw4n6RG9TE1AjOGogEyeudzS61wytqnzhycz35nQIrCzu9VqJU5nG8WhuYmJpY7eqZZykxa4hSgRui2E/s1600/Apple+Pie+Cone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi8giklnwjgcnoVL3lA-zkcfKkctzvzenxRt-4YxPmekd7CB9zWSXL-OzUn9bw4n6RG9TE1AjOGogEyeudzS61wytqnzhycz35nQIrCzu9VqJU5nG8WhuYmJpY7eqZZykxa4hSgRui2E/s400/Apple+Pie+Cone.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 4 servings</b></div>
<div>
<br /></div>
<div>
1 sheet pie crust</div>
<div>
1 cup apple, chopped (120 g)</div>
<div>
¼ cup sugar (50 g)</div>
<div>
¼ teaspoon cinnamon</div>
<div>
1 tablespoon cornstarch</div>
<div>
¼ cup water (60 mL)</div>
<div>
½ tablespoon lemon juice</div>
<div>
<b>TOPPING</b></div>
<div>
<br /></div>
<div>
vanilla ice cream</div>
<div>
caramel sauce</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
Preheat oven to 425°F (220°C).</div>
<div>
Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.</div>
<div>
Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.</div>
<div>
Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.</div>
<div>
In a medium bowl, combine all ingredients and mix.</div>
<div>
Place pie cone in a mug for stability and spoon in the fruit mixture.</div>
<div>
Turn oven down to 400°F (200°C) and bake for 15 minutes or until the fruit is soft.</div>
<div>
Top it with ice cream and your favorite topping.</div>
</div>
<div>
<br /></div>
<div>
<b><span style="font-size: x-large;"><i>Strawberry Pie Cone</i></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vYZC2gJmCIBZxU3Lul4fL3xKZQxFZPeIHct6C8OYeS_1jvzOhXB_3_8v6WkCzczOIHADL1b5jMnxxvEQ72G62q7evuJibqbwpzfIL2J5RVaBe3j89NFlIFGy6Aa75J1L3dxZrD42zyk/s1600/Strawberry+Pie+Cone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vYZC2gJmCIBZxU3Lul4fL3xKZQxFZPeIHct6C8OYeS_1jvzOhXB_3_8v6WkCzczOIHADL1b5jMnxxvEQ72G62q7evuJibqbwpzfIL2J5RVaBe3j89NFlIFGy6Aa75J1L3dxZrD42zyk/s400/Strawberry+Pie+Cone.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 4 servings</b></div>
<div>
<br /></div>
<div>
1 sheet pie crust</div>
<div>
1 cup strawberry (150 g)</div>
<div>
¼ cup sugar (50 g)</div>
<div>
1 teaspoon lemon juice</div>
<div>
3 tablespoons flour</div>
<div>
<b>TOPPING</b></div>
<div>
<br /></div>
<div>
whipped cream</div>
<div>
strawberry</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
Preheat oven to 425°F/220°C.</div>
<div>
Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.</div>
<div>
Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.</div>
<div>
Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.</div>
<div>
In a medium bowl, combine all ingredients and mix.</div>
<div>
Place pie cone in a mug for stability and spoon in the fruit mixture.</div>
<div>
Turn oven down to 400°F/200°C and bake for 15 minutes or until the fruit is soft.</div>
<div>
Top it with your whipped cream and a strawberry.</div>
</div>
<div>
<br /></div>
</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-20257511298506080412018-09-02T06:10:00.002-07:002018-09-02T06:10:28.728-07:004 Beautiful Smoothie Bowls<div dir="rtl" style="text-align: right;" trbidi="on">
<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKXWKv_HTWUmtCF1mg8tKPAg1Reqj4gDZUFxhFvwOTrPAkU5PnKM7PY_vVgDFMt-VnGFj-zMgu_DnzKMuacV_qNciepC4JqFdoOM82ZEsT7tQvVJRxBkcasSD6J4EKuX9lDde9k7fCPE/s1600/BFV21012_Smoothie_Bowls_4-ways_THUMB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKXWKv_HTWUmtCF1mg8tKPAg1Reqj4gDZUFxhFvwOTrPAkU5PnKM7PY_vVgDFMt-VnGFj-zMgu_DnzKMuacV_qNciepC4JqFdoOM82ZEsT7tQvVJRxBkcasSD6J4EKuX9lDde9k7fCPE/s640/BFV21012_Smoothie_Bowls_4-ways_THUMB.jpg" width="640" /></a></div>
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<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: x-large;"><b><i>Banana Berry Smoothie Bowl</i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtI7keNfN2B33Uo3E2AU_-D2aTL4j_5sre3N7aelbYBD4YSsFUy8a-B-zNwNwGdkOUq36whDm5fKlgdX1Q1j-yIo98U-2qdLAHdiRK_6cFqMFEI8DhZskHhQxM2v4FG13NJ5xYBX1BVWQ/s1600/Banana+Berry+Smoothie+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtI7keNfN2B33Uo3E2AU_-D2aTL4j_5sre3N7aelbYBD4YSsFUy8a-B-zNwNwGdkOUq36whDm5fKlgdX1Q1j-yIo98U-2qdLAHdiRK_6cFqMFEI8DhZskHhQxM2v4FG13NJ5xYBX1BVWQ/s400/Banana+Berry+Smoothie+Bowl.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 1 serving</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 cup almond milk (240 mL)</div>
<div dir="ltr" style="text-align: left;">
1 cup strawberry, stems removed (150 g)</div>
<div dir="ltr" style="text-align: left;">
⅓ cup raspberry (40 g)</div>
<div dir="ltr" style="text-align: left;">
⅓ cup blackberry (50 g)</div>
<div dir="ltr" style="text-align: left;">
⅓ cup banana, sliced (65 g)</div>
<div dir="ltr" style="text-align: left;">
1 cup ice (215 g)</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>Under 30 min</b></div>
<div dir="ltr" style="text-align: left;">
Add all the ingredients to a blender and mix on high.</div>
<div dir="ltr" style="text-align: left;">
</div>
<div dir="ltr" style="text-align: left;">
Pour into a bowl and top with desired fruit and other toppings.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><i><span style="font-size: x-large;">Watermelon Smoothie Bowl</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUodD7viGRdeAMoVyMnaUnPZ1nchhCR9LoZhtV4PlriN_90ctAx6d9F4B9GF1vbD1BTRukDpsjBaI9O9UJ6QiEU5FPGbu4lBcAdGZbHCd5N78mPW-ch4yQ0XOmM7EBNc5Ul9uJML4BNM/s1600/Watermelon+Smoothie+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUodD7viGRdeAMoVyMnaUnPZ1nchhCR9LoZhtV4PlriN_90ctAx6d9F4B9GF1vbD1BTRukDpsjBaI9O9UJ6QiEU5FPGbu4lBcAdGZbHCd5N78mPW-ch4yQ0XOmM7EBNc5Ul9uJML4BNM/s400/Watermelon+Smoothie+Bowl.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><i><span style="font-size: x-large;"><br /></span></i></b></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 1 serving</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
2 cups strawberry, stems removed (300 g)</div>
<div dir="ltr" style="text-align: left;">
⅓ cup banana, sliced (65 g)</div>
<div dir="ltr" style="text-align: left;">
1 ½ cups watermelon, peeled and cubed (230 g)</div>
<div dir="ltr" style="text-align: left;">
¼ cup coconut water (60 mL)</div>
<div dir="ltr" style="text-align: left;">
1 cup ice (215 g)</div>
<div dir="ltr" style="text-align: left;">
<b>TOPPINGS</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
kiwi</div>
<div dir="ltr" style="text-align: left;">
mango</div>
<div dir="ltr" style="text-align: left;">
pomegranate seeds</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>Under 30 min</b></div>
<div dir="ltr" style="text-align: left;">
Add all the ingredients to a blender and mix on high.</div>
<div dir="ltr" style="text-align: left;">
</div>
<div dir="ltr" style="text-align: left;">
Pour into a bowl or half a hollowed out small watermelon, and top with desired fruit and other toppings.</div>
<div style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><i><span style="font-size: x-large;">Fresh Melon Smoothie Bowl</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbBsF-llo14Al7G7cszj6GjvsUZjQbkPCJ_QBoi_G_TPVOPSUm4uxAcr62Pw843swoUFeY1tkwA2TVOWWLOT4YmZ9vTDq5tXeB8B4I5Q3_xBvu-bdzdXWn7sLpo3eJde_vBn3AYKpwyc/s1600/Fresh+Melon+Smoothie+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbBsF-llo14Al7G7cszj6GjvsUZjQbkPCJ_QBoi_G_TPVOPSUm4uxAcr62Pw843swoUFeY1tkwA2TVOWWLOT4YmZ9vTDq5tXeB8B4I5Q3_xBvu-bdzdXWn7sLpo3eJde_vBn3AYKpwyc/s400/Fresh+Melon+Smoothie+Bowl.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr">
<b>for 1 serving</b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
⅓ cup almond milk (80 g)</div>
<div dir="ltr">
¾ cup cantaloupe, peeled and cubed (120 g)</div>
<div dir="ltr">
½ cup banana, sliced (95 g)</div>
<div dir="ltr">
1 cup mango, peeled and cubed (165 g)</div>
<div dir="ltr">
1 cup ice (215 g)</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr">
<b>Under 30 min</b></div>
<div dir="ltr">
Add all the ingredients to a blender and mix on high.</div>
<div dir="ltr">
Pour into a bowl or half a hollowed out cantaloupe, and top with desired fruit and other toppings.</div>
<div>
<br /></div>
<div>
<b><i><span style="font-size: x-large;">Tropical Coconut Smoothie Bowl</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUZkIMcbXfNIqKycRoDi-LTiiQHXSxuVX9VUNOcySy86kpgw90CoNfJuhzVD9Oyzq2a3BPQM2ngyoANlwH5KznkNaGc66VA_PvoI64cTOLn0MdvJB3PMyMLG8AoGyeMUGvdbhuAa9028/s1600/Tropical+Coconut+Smoothie+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUZkIMcbXfNIqKycRoDi-LTiiQHXSxuVX9VUNOcySy86kpgw90CoNfJuhzVD9Oyzq2a3BPQM2ngyoANlwH5KznkNaGc66VA_PvoI64cTOLn0MdvJB3PMyMLG8AoGyeMUGvdbhuAa9028/s400/Tropical+Coconut+Smoothie+Bowl.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 1 serving</b></div>
<div>
<br /></div>
<div>
¼ cup coconut milk (60 g)</div>
<div>
½ cup mango, peeled and cubed (80 g)</div>
<div>
½ cup pineapple, peeled and cubed (80 g)</div>
<div>
½ cup ice (110 g)</div>
<div>
topping of your choice</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
<b>Under 30 min</b></div>
<div>
Add all the ingredients to a blender and mix on high.</div>
<div>
Pour into a bowl or half a coconut, and top with desired fruit and other toppings.</div>
</div>
<div>
<br /></div>
<div>
<b><i>More recipes:</i></b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-18062304321815041482018-09-02T05:36:00.002-07:002018-09-02T05:36:50.731-07:00Double-Sided Sugar Cookies<div dir="rtl" style="text-align: right;" trbidi="on">
<div dir="rtl" style="text-align: right;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8g3YJRcLdiPyV2alK5OpJ8pfOYClrdbn6_yJ7szAMCNAOzj_jMANR_ZL-l3tSMp-0_ryzB19Rr2AjYmKDpr5h6YtqnJIS2I6EZLYH_eswUgwFzpfO98yRyKv6O2brPoqVSQymoeewH4/s1600/Screenshot_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="478" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8g3YJRcLdiPyV2alK5OpJ8pfOYClrdbn6_yJ7szAMCNAOzj_jMANR_ZL-l3tSMp-0_ryzB19Rr2AjYmKDpr5h6YtqnJIS2I6EZLYH_eswUgwFzpfO98yRyKv6O2brPoqVSQymoeewH4/s640/Screenshot_1.jpg" width="636" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 24 cookies</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 ½ cups unsalted butter, 3 sticks, softened (345 g)</div>
<div dir="ltr" style="text-align: left;">
3 ¾ cups powdered sugar (450 g)</div>
<div dir="ltr" style="text-align: left;">
1 ½ teaspoons vanilla extract</div>
<div dir="ltr" style="text-align: left;">
4 large eggs</div>
<div dir="ltr" style="text-align: left;">
5 cups all-purpose flour (625 g)</div>
<div dir="ltr" style="text-align: left;">
½ teaspoon salt</div>
<div dir="ltr" style="text-align: left;">
10 drops yellow food coloring</div>
<div dir="ltr" style="text-align: left;">
10 drops red food coloring</div>
<div dir="ltr" style="text-align: left;">
10 drops blue food coloring</div>
<div dir="ltr" style="text-align: left;">
5 drops black food coloring</div>
<div dir="ltr" style="text-align: left;">
10 drops green food coloring</div>
<div dir="ltr" style="text-align: left;">
<b>SPECIAL EQUIPMENT</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
electric hand mixer</div>
<div dir="ltr" style="text-align: left;">
food-safe glove</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.</div>
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Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.</div>
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Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.</div>
<div dir="ltr" style="text-align: left;">
Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don’t dry out.</div>
<div dir="ltr" style="text-align: left;">
Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.</div>
<div dir="ltr" style="text-align: left;">
Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.</div>
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Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.</div>
<div dir="ltr" style="text-align: left;">
Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.</div>
<div dir="ltr" style="text-align: left;">
Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.</div>
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Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.</div>
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Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.</div>
<div dir="ltr" style="text-align: left;">
Place the red triangle on top and trim the edges with a bench scraper or knife.</div>
<div dir="ltr" style="text-align: left;">
Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.</div>
<div dir="ltr" style="text-align: left;">
Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.</div>
<div dir="ltr" style="text-align: left;">
Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.</div>
<div dir="ltr" style="text-align: left;">
Build a single dough log by stacking alternating watermelon slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.</div>
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Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.</div>
<div dir="ltr" style="text-align: left;">
Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a watermelon side.</div>
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Set the cookies on the prepared baking sheet, watermelon-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the watermelon cookies.</div>
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Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-30935280513088581992018-08-30T16:05:00.003-07:002018-08-30T16:05:41.877-07:00Cookies & Ice Cream Dome Cake<div dir="rtl" style="text-align: right;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqUCFf9O4idQMvq26YUUP9wdRmLPhv6qAoTyBOjsh3LNSwvY2DZzMvNFSQ4D9VKPhWJOz98bf2z6qqYGN8i9afWVYur8wuURozEvmu5Hop58k_qNJPXoShxUxS-yX4hwf2AyAaFGAlMk/s1600/Cookies+%2526+Ice+Cream+Dome+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="479" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqUCFf9O4idQMvq26YUUP9wdRmLPhv6qAoTyBOjsh3LNSwvY2DZzMvNFSQ4D9VKPhWJOz98bf2z6qqYGN8i9afWVYur8wuURozEvmu5Hop58k_qNJPXoShxUxS-yX4hwf2AyAaFGAlMk/s640/Cookies+%2526+Ice+Cream+Dome+Cake.jpg" width="640" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 10 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
45 double-stuffed chocolate cookie sandwiches, divided</div>
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4 cups heavy whipping cream (960 mL)</div>
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1 teaspoon vanilla</div>
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14 oz sweetened condensed milk (395 g)</div>
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<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.</div>
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Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.</div>
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Melt the cookie cream in the microwave for 30 seconds, or until melted.</div>
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In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.</div>
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Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.</div>
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Fold with a spatula until combined.</div>
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Line a separate large bowl with the remaining sandwich cookies.</div>
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Pour in the cream mixture and smooth the top to cover.</div>
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Cover and freeze overnight, or until solid.</div>
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Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.</div>
<div style="text-align: left;">
<br /></div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-37541443987947362162018-08-30T08:07:00.001-07:002018-08-30T08:07:33.913-07:00Kid-Friendly Fried Rice 4 Ways<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iwDiz78yDeK96HCKSMZfzy6txE4W-XmJFd8gZKancmJWCSeGJK_q6Ze8WBVTMM3KwkQFt88KvmB7lJrsH3CjJQcGwknRj9k8fWhPXXxbuVUywpSYOJMuyoKD-p3Pi6bbghkmzbmrx58/s1600/r.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="466" data-original-width="466" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iwDiz78yDeK96HCKSMZfzy6txE4W-XmJFd8gZKancmJWCSeGJK_q6Ze8WBVTMM3KwkQFt88KvmB7lJrsH3CjJQcGwknRj9k8fWhPXXxbuVUywpSYOJMuyoKD-p3Pi6bbghkmzbmrx58/s400/r.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><i><span style="font-size: x-large;">Chicken Teriyaki Fried Rice</span></i></b></div>
<div class="separator" dir="ltr" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeaajFrmmHg35YRJ_iNvo3Shg4hvZ6ms7mOh_q6fkOe8oS50pv_AvI7WjaEcb-xNX79oHCdVcmLTXf26PfYA1a26iWQ1N4QkRNhLa2OaeNZJcb7XBbFPwdQPyqV4S1HczcFG-WnQ06P4/s1600/Chicken+Teriyaki+Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeaajFrmmHg35YRJ_iNvo3Shg4hvZ6ms7mOh_q6fkOe8oS50pv_AvI7WjaEcb-xNX79oHCdVcmLTXf26PfYA1a26iWQ1N4QkRNhLa2OaeNZJcb7XBbFPwdQPyqV4S1HczcFG-WnQ06P4/s400/Chicken+Teriyaki+Fried+Rice.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 4 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
2 boneless, skinless chicken breasts, cubed</div>
<div dir="ltr" style="text-align: left;">
1 cup teriyaki sauce (235 mL)</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons oil</div>
<div dir="ltr" style="text-align: left;">
½ cup onion, diced (75 g)</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon garlic, minced</div>
<div dir="ltr" style="text-align: left;">
½ cup carrot, diced (60 g)</div>
<div dir="ltr" style="text-align: left;">
1 cup broccoli floret (150 g)</div>
<div dir="ltr" style="text-align: left;">
3 eggs, beaten</div>
<div dir="ltr" style="text-align: left;">
3 cups brown rice, cooked (690 g)</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons soy sauce</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon sesame oil</div>
<div dir="ltr" style="text-align: left;">
pepper, to taste</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.</div>
<div dir="ltr" style="text-align: left;">
In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.</div>
<div dir="ltr" style="text-align: left;">
In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.</div>
<div dir="ltr" style="text-align: left;">
Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.</div>
<div dir="ltr" style="text-align: left;">
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.</div>
<div dir="ltr" style="text-align: left;">
Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<i><b><span style="font-size: x-large;">Veggie Fried Rice</span></b></i></div>
<div class="separator" dir="ltr" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSinmMXRFJM-sfJHZhKYtpWAYN3L_p0NGXIzOsa13imQjc4faOu7IJXHPBEQLP6wMtsaosnUIGOatxDOkMekksxxh9Wh6sR-eqDxOndE8gb4JA4ZZuQ9wcryQW23EhveNsxJFBmHbN-2I/s1600/Veggie+Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSinmMXRFJM-sfJHZhKYtpWAYN3L_p0NGXIzOsa13imQjc4faOu7IJXHPBEQLP6wMtsaosnUIGOatxDOkMekksxxh9Wh6sR-eqDxOndE8gb4JA4ZZuQ9wcryQW23EhveNsxJFBmHbN-2I/s400/Veggie+Fried+Rice.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 4 servings</b></div>
<div>
<br /></div>
<div>
2 teaspoons oil</div>
<div>
½ cup carrot, diced (60 g)</div>
<div>
1 tablespoon garlic, minced</div>
<div>
½ cup onion, diced (75 g)</div>
<div>
½ cup bell pepper, diced (50 g)</div>
<div>
½ cup broccoli floret (75 g)</div>
<div>
½ cup pea (75 g)</div>
<div>
60 ⅓ cup corns</div>
<div>
3 eggs, beaten</div>
<div>
3 cups white rice, cooked (690 g)</div>
<div>
2 tablespoons soy sauce</div>
<div>
1 tablespoon sesame oil</div>
<div>
pepper, to taste</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.</div>
<div>
Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.</div>
<div>
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.</div>
<div>
Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.</div>
<div>
<br /></div>
<div>
<div>
<b><i><span style="font-size: x-large;">Ham & Pineapple Fried Rice</span></i></b></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KWQmClrpL3upXT_LfH6gXy1odaM3Vp7CIk3fsa9sDoMosp7Ql2fcI_1kMHdBgBo5ClE76-fuACq0pVT6NZN6x7PqYVnXEEGKnSorO8HLI4afjN4l6uHCzLBKlptXo8Q9qL4ABZttv3s/s1600/Ham+%2526+Pineapple+Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KWQmClrpL3upXT_LfH6gXy1odaM3Vp7CIk3fsa9sDoMosp7Ql2fcI_1kMHdBgBo5ClE76-fuACq0pVT6NZN6x7PqYVnXEEGKnSorO8HLI4afjN4l6uHCzLBKlptXo8Q9qL4ABZttv3s/s400/Ham+%2526+Pineapple+Fried+Rice.jpg" width="400" /></span></a></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 4 servings</b></div>
<div>
<br /></div>
<div>
2 teaspoons oil</div>
<div>
½ cup onion, diced (75 g)</div>
<div>
1 tablespoon garlic, minced</div>
<div>
½ cup carrot, diced (60 g)</div>
<div>
½ cup bell pepper, diced (50 g)</div>
<div>
½ cup ham, diced (75 g)</div>
<div>
3 eggs, beaten</div>
<div>
3 cups brown rice, cooked (690 g)</div>
<div>
2 tablespoons soy sauce</div>
<div>
pepper, to taste</div>
<div>
1 cup pineapple, diced (245 g)</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
In a wok or deep skillet, heat up the oil over high heat and cook onion, garlic, carrots, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan.</div>
<div>
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.</div>
<div>
Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy.</div>
</div>
<div>
<br /></div>
<div>
<span style="font-size: x-large;"><b><i>Beef & Broccoli Fried Rice</i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAou2iDHZuGj8AsambJtI2kkNar-eNtfVK66gV0Kc5aKR2qyjgxGgTFo1BH_6te97_PZC7I3s9ygWrS5NazCbf5hQQ-LixwVkJ-rQj3_DI_orF-H9AbDVDIsQXFtwOanieNztSLapt2_Q/s1600/Beef+%2526+Broccoli+Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAou2iDHZuGj8AsambJtI2kkNar-eNtfVK66gV0Kc5aKR2qyjgxGgTFo1BH_6te97_PZC7I3s9ygWrS5NazCbf5hQQ-LixwVkJ-rQj3_DI_orF-H9AbDVDIsQXFtwOanieNztSLapt2_Q/s400/Beef+%2526+Broccoli+Fried+Rice.jpg" width="400" /></span></a></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 4 servings</b></div>
<div>
<br /></div>
<div>
1 lb flank steak, sliced into strips (455 g)</div>
<div>
¼ cup soy sauce (60 mL)</div>
<div>
1 tablespoon sesame oil</div>
<div>
1 tablespoon garlic, minced</div>
<div>
1 tablespoon brown sugar</div>
<div>
½ cup water (120 mL)</div>
<div>
1 tablespoon cornstarch</div>
<div>
2 teaspoons oil</div>
<div>
½ cup onion (75 g)</div>
<div>
1 tablespoon garlic, minced</div>
<div>
½ cup broccoli floret (75 g)</div>
<div>
3 eggs, beaten</div>
<div>
3 cups white rice, cooked (690 g)</div>
<div>
2 tablespoons soy sauce</div>
<div>
pepper, to taste</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
Pour soy sauce, sesame oil, garlic, brown sugar, water, and cornstarch over the strips of beef. Mix well, and marinate in the refrigerator for at least an hour.</div>
<div>
In a wok or deep skillet, cook the beef in the marinade thoroughly and set aside.</div>
<div>
In the same pan, heat up the oil and cook onions, garlic, and broccoli until onions are translucent. Push all of the cooked vegetables to the side of the pan.</div>
<div>
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.</div>
<div>
Add rice, soy sauce, sesame oil, pepper, and cooked beef. Mix well and let the rice cook until slightly crispy.</div>
</div>
</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-48364156264653287682018-08-30T07:05:00.002-07:002018-08-30T07:05:31.107-07:00Sloppy Joe Egg Rolls<div dir="rtl" style="text-align: right;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSggkYXday21idZyoH0WGZDJnzVaPv2gx_FSgijTNW4oPsEL3BKYfm5YpntkFgR8fimXpSivg0zH1WHPM7sNV3j1WrztZHiDLOE5IB8RByQYhUjqW43Tx3-KVjewVPjMJ3zkRStVn8ncs/s1600/Sloppy+Joe+Egg+Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="479" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSggkYXday21idZyoH0WGZDJnzVaPv2gx_FSgijTNW4oPsEL3BKYfm5YpntkFgR8fimXpSivg0zH1WHPM7sNV3j1WrztZHiDLOE5IB8RByQYhUjqW43Tx3-KVjewVPjMJ3zkRStVn8ncs/s400/Sloppy+Joe+Egg+Rolls.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b>Ingredients</b></span></div>
<div dir="ltr" style="text-align: left;">
<b>for 5 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
3 qt vegetable oil, plus 1 tablespoon (2.8 L)</div>
<div dir="ltr" style="text-align: left;">
1 lb lean ground beef (455 g)</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons salt, divided</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons pepper, divided</div>
<div dir="ltr" style="text-align: left;">
1 white onion, diced</div>
<div dir="ltr" style="text-align: left;">
1 green bell pepper, seeded and diced</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon dried oregano</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon brown sugar</div>
<div dir="ltr" style="text-align: left;">
4 cloves garlic, chopped</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons worcestershire sauce</div>
<div dir="ltr" style="text-align: left;">
½ cup ketchup (120 g)</div>
<div dir="ltr" style="text-align: left;">
2 cups tomato sauce (520 g)</div>
<div dir="ltr" style="text-align: left;">
20 egg roll wrappers</div>
<div dir="ltr" style="text-align: left;">
1 egg, beaten</div>
<div dir="ltr" style="text-align: left;">
1 cup cheese dip, for serving (260 g)</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Heat 3 quarts (2.8 L) of oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.</div>
<div dir="ltr" style="text-align: left;">
Heat the remaining tablespoon of vegetable oil in a large cast-iron skillet over high heat. Add the ground beef, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for 10 minutes, or until browned. Remove the beef from the pan, leaving the drippings behind, and set aside.</div>
<div dir="ltr" style="text-align: left;">
In the same pan, cook the onion for 5 minutes, or until softened.</div>
<div dir="ltr" style="text-align: left;">
Push the onions to one side of the pan, and add the green pepper to the other side. Cook for 5 minutes, or until softened.</div>
<div dir="ltr" style="text-align: left;">
Return the ground beef to the pan. Add the remaining teaspoon of salt, remaining teaspoon of pepper, the oregano, brown sugar, garlic, Worcestershire sauce, and ketchup, and stir to combine. Add the tomato sauce and stir well.</div>
<div dir="ltr" style="text-align: left;">
Lay an egg roll wrapper on a clean surface. Brush a ½ inch (1 cm) border all around with egg wash.</div>
<div dir="ltr" style="text-align: left;">
Place two tablespoon filling of sloppy joe filling in the center of the egg roll wrapper. Fold one corner of the wrapper over the filling. Fold the sides over the folded corner. Continue rolling to seal the egg roll. Repeat with the rest of the wrappers and filling.</div>
<div dir="ltr" style="text-align: left;">
Fry the egg rolls, about 2 at a time, for about 2 minutes on each side, until evenly golden brown. Set the fried egg rolls on the wire rack to drain, and let cool for 10 minutes.</div>
<div dir="ltr" style="text-align: left;">
Serve warm with cheese dip.</div>
</div>
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</script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-14937753029640694572018-08-30T06:52:00.002-07:002018-08-30T07:05:45.140-07:00Sheet-Pan Crispy Chicken Strips And Veggies<div dir="rtl" style="text-align: right;" trbidi="on">
<div dir="rtl" style="text-align: right;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUePbCOxAEA_6zXgrwKbv_bDt-K42TETw6piDN4-iWVuDqGRt6dsN21yRllSXHyKVD2kEed9myIilsFuP9nu3MR8cqKjYyLmhILkSDYCm1YPuNlFCmQG9H1aKGBEPdTDfKMKOXsiSj6s/s1600/Sheet-Pan+Crispy+Chicken+Strips+And+Veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="479" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUePbCOxAEA_6zXgrwKbv_bDt-K42TETw6piDN4-iWVuDqGRt6dsN21yRllSXHyKVD2kEed9myIilsFuP9nu3MR8cqKjYyLmhILkSDYCm1YPuNlFCmQG9H1aKGBEPdTDfKMKOXsiSj6s/s400/Sheet-Pan+Crispy+Chicken+Strips+And+Veggies.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 4 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b>CRISPY CHICKEN STRIPS</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
4 boneless, skinless chicken breasts</div>
<div dir="ltr" style="text-align: left;">
2 large eggs</div>
<div dir="ltr" style="text-align: left;">
3 tablespoons extra virgin olive oil, divided</div>
<div dir="ltr" style="text-align: left;">
1 ½ cups panko breadcrumbs (75 g)</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons paprika</div>
<div dir="ltr" style="text-align: left;">
1 ½ teaspoons kosher salt, divided</div>
<div dir="ltr" style="text-align: left;">
1 cup all-purpose flour (125 g)</div>
<div dir="ltr" style="text-align: left;">
2 cups broccoli floret (300 g)</div>
<div dir="ltr" style="text-align: left;">
½ teaspoon ground black pepper, divided</div>
<div dir="ltr" style="text-align: left;">
2 cloves garlic, minced, divided</div>
<div dir="ltr" style="text-align: left;">
2 sweet potatoes, peeled</div>
<div dir="ltr" style="text-align: left;">
DIPPING SAUCE</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
½ cup mayonnaise (120 g)</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons dijon mustard</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons honey</div>
<div dir="ltr" style="text-align: left;">
BBQ sauce, for serving, optional</div>
<div dir="ltr" style="text-align: left;">
ketchup, for serving, optional</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Slice the chicken breasts into strips.</div>
<div dir="ltr" style="text-align: left;">
In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.</div>
<div dir="ltr" style="text-align: left;">
In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.</div>
<div dir="ltr" style="text-align: left;">
Place the flour in another medium bowl.</div>
<div dir="ltr" style="text-align: left;">
Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.</div>
<div dir="ltr" style="text-align: left;">
Cut the broccoli into florets.</div>
<div dir="ltr" style="text-align: left;">
Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.</div>
<div dir="ltr" style="text-align: left;">
In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.</div>
<div dir="ltr" style="text-align: left;">
Cut the sweet potatoes in half lengthwise, then slice into half-moons.</div>
<div dir="ltr" style="text-align: left;">
Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.</div>
<div dir="ltr" style="text-align: left;">
Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.</div>
<div dir="ltr" style="text-align: left;">
Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.</div>
<div dir="ltr" style="text-align: left;">
Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-85850887784539890782018-08-29T05:39:00.002-07:002018-08-29T05:39:55.473-07:00Blossoming Onion Lotus<div dir="rtl" style="text-align: right;" trbidi="on">
<div dir="rtl" style="text-align: right;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxb6_SUhceM46ulxDmuCEQXICLkwJ8IMac8tA2SgJKx-GIMZK7qn_7L_JnKmSXXSn57LouWHtp7b3lxh-x5ZEu1OVKTIK32nrk3tbAAANdUQMk9cQbC7NQGpUbk5_FpDz3AxjNS6a7vQ/s1600/Blossoming+Onion+Lotus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="478" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxb6_SUhceM46ulxDmuCEQXICLkwJ8IMac8tA2SgJKx-GIMZK7qn_7L_JnKmSXXSn57LouWHtp7b3lxh-x5ZEu1OVKTIK32nrk3tbAAANdUQMk9cQbC7NQGpUbk5_FpDz3AxjNS6a7vQ/s400/Blossoming+Onion+Lotus.jpg" width="398" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 6 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
5 qt vegetable oil (4 L)</div>
<div dir="ltr" style="text-align: left;">
2 cups all-purpose flour (250 g)</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon garlic powder</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon paprika</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons pepper</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon onion powder</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon cayenne</div>
<div dir="ltr" style="text-align: left;">
3 tablespoons salt, divided</div>
<div dir="ltr" style="text-align: left;">
1 cup whole milk (240 mL)</div>
<div dir="ltr" style="text-align: left;">
2 medium russet potatoes</div>
<div dir="ltr" style="text-align: left;">
1 large white onion</div>
<div dir="ltr" style="text-align: left;">
fresh parsley, for garnish, finely chopped</div>
<div dir="ltr" style="text-align: left;">
ketchup, for serving</div>
<div dir="ltr" style="text-align: left;">
ranch dressing, for serving</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Heat the oil in a 6-quart (5 ½ L) Dutch oven over high heat until it reaches 375°F (190°C).</div>
<div dir="ltr" style="text-align: left;">
In a medium bowl, combine flour, garlic powder, paprika, pepper, onion powder, cayenne, and 1 tablespoon of salt and whisk well.</div>
<div dir="ltr" style="text-align: left;">
In a liquid measuring cup with a spout, whisk together the milk and half of the flour-spice mix.</div>
<div dir="ltr" style="text-align: left;">
Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.</div>
<div dir="ltr" style="text-align: left;">
Transfer the potato slices to a large bowl and cover with water. Move the potato slices around to remove excess starch, then drain the water.</div>
<div dir="ltr" style="text-align: left;">
Sprinkle the potato slices with the remaining 2 tablespoons of salt and toss to coat.</div>
<div dir="ltr" style="text-align: left;">
On a cutting board, slice off the very top and bottom of the onion.</div>
<div dir="ltr" style="text-align: left;">
Cut 8 equal slits into the onion, taking care to leave the onion attached at the root end.</div>
<div dir="ltr" style="text-align: left;">
Place a potato slice between each onion layer.</div>
<div dir="ltr" style="text-align: left;">
Transfer the onion potato lotus onto a spider or fine-mesh strainer.</div>
<div dir="ltr" style="text-align: left;">
Place the spider over a medium bowl and drizzle the spice batter over the lotus.</div>
<div dir="ltr" style="text-align: left;">
Use your fingers to prod between the layers to ensure the batter soaks into the nooks and crannies of the onion.</div>
<div dir="ltr" style="text-align: left;">
Pour the remaining spice mixture over the onion lotus.</div>
<div dir="ltr" style="text-align: left;">
Use your fingers to prod between the layers to ensure even coverage.</div>
<div dir="ltr" style="text-align: left;">
Fry the onion lotus for 10 minutes, or until golden brown.</div>
<div dir="ltr" style="text-align: left;">
Transfer the onion lotus onto a wire rack set over a baking sheet.</div>
<div dir="ltr" style="text-align: left;">
Garnish with parsley.</div>
<div dir="ltr" style="text-align: left;">
Serve warm, with ketchup and ranch dressing for dipping.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-87406935477082061272018-08-29T05:25:00.000-07:002018-08-29T05:25:03.699-07:00Mozzarella Stick Onion Rings<div dir="rtl" style="text-align: right;" trbidi="on">
<div dir="rtl" style="text-align: right;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhftvaEZ7NSUPqEIVpJDH5IaXNopVkY6r-zGVgqjRcSq2Wnt6ehw4LYmR259hWk1B1PBAHkHCyfHvW-HKFX47fzsWfcPmSQH93biS8kVLHCps1WaNFTNkooMzOty8hMhYCVbMoQJio2bA/s1600/INGREDIENTS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="507" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhftvaEZ7NSUPqEIVpJDH5IaXNopVkY6r-zGVgqjRcSq2Wnt6ehw4LYmR259hWk1B1PBAHkHCyfHvW-HKFX47fzsWfcPmSQH93biS8kVLHCps1WaNFTNkooMzOty8hMhYCVbMoQJio2bA/s640/INGREDIENTS.jpg" width="513" /></a></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">INGREDIENTS</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>Makes 9–12</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
2 large white onions</div>
<div dir="ltr" style="text-align: left;">
3–4 slices mozzarella cheese</div>
<div dir="ltr" style="text-align: left;">
2 cups flour</div>
<div dir="ltr" style="text-align: left;">
5 eggs</div>
<div dir="ltr" style="text-align: left;">
2 cups bread crumbs</div>
<div dir="ltr" style="text-align: left;">
Oil, for frying</div>
<div dir="ltr" style="text-align: left;">
Marinara sauce</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">INSTRUCTIONS</span></b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
Peel and cut onions into 1-centimeter rings, then separate the rings.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
Slice the mozzarella into 4 even strips, and place a smaller onion ring in the center of a larger one. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
Heat the oil in a pot over high heat. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
Drain on a paper towel, then serve with marinara!</div>
<div style="text-align: left;">
<br /></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-84007228629543785552018-08-29T05:05:00.003-07:002018-08-29T05:05:46.283-07:00Banana Split Ice Cream Pie<div dir="rtl" style="text-align: right;" trbidi="on">
<div dir="rtl" style="text-align: right;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMXOYHe7e1EHsP6gR5UcDvQjT0dKkYBz2Y-d3RZAXTYE1PT5Vhky87bRePHGxjFp3RIT7BP2qEIumec1Vc9M5Gjchsv9L6-l0MmFz_xuviTaGakL6hNrd7_dherw8YpELDFiiYOfsZlY/s1600/Banana+Split+Ice+Cream+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="478" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMXOYHe7e1EHsP6gR5UcDvQjT0dKkYBz2Y-d3RZAXTYE1PT5Vhky87bRePHGxjFp3RIT7BP2qEIumec1Vc9M5Gjchsv9L6-l0MmFz_xuviTaGakL6hNrd7_dherw8YpELDFiiYOfsZlY/s400/Banana+Split+Ice+Cream+Pie.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 8 serving</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
12 waffle cones</div>
<div dir="ltr" style="text-align: left;">
6 tablespoons unsalted butter, melted</div>
<div dir="ltr" style="text-align: left;">
3 bananas, sliced</div>
<div dir="ltr" style="text-align: left;">
2 pt chocolate ice cream, softened (950 g)</div>
<div dir="ltr" style="text-align: left;">
2 pt vanilla ice cream, softened (950 g)</div>
<div dir="ltr" style="text-align: left;">
2 pt strawberry ice cream, softened (950 g)</div>
<div dir="ltr" style="text-align: left;">
whipped cream, for serving</div>
<div dir="ltr" style="text-align: left;">
chopped peanut, for serving</div>
<div dir="ltr" style="text-align: left;">
maraschino cherry, for serving</div>
<div dir="ltr" style="text-align: left;">
chocolate syrup, for serving</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.</div>
<div dir="ltr" style="text-align: left;">
Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.</div>
<div dir="ltr" style="text-align: left;">
Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.</div>
<div dir="ltr" style="text-align: left;">
Arrange the banana slices on top of the crust.</div>
<div dir="ltr" style="text-align: left;">
Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.</div>
<div dir="ltr" style="text-align: left;">
Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-90948414495820448522018-08-28T16:54:00.002-07:002018-08-28T16:54:37.415-07:00Strawberry Swirl Lemon Cake<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHadaqtB1rIcairbRbJfCzwUGAdU4pykpqJupufcQ7MOt6k1CEj6zqy3n6jwCgtqiwIn2z7a6p_meMd_c3bt0w8yg-T81hyZDdGdgX_vDMPFM9ZCau2xC9rwQYg_CYNTJSdfqaYiVjxUQ/s1600/Strawberry+Swirl+Lemon+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="479" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHadaqtB1rIcairbRbJfCzwUGAdU4pykpqJupufcQ7MOt6k1CEj6zqy3n6jwCgtqiwIn2z7a6p_meMd_c3bt0w8yg-T81hyZDdGdgX_vDMPFM9ZCau2xC9rwQYg_CYNTJSdfqaYiVjxUQ/s400/Strawberry+Swirl+Lemon+Cake.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 8 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b>CREAM CHEESE FILLING</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
8 oz cream cheese, room temperature (225 g)</div>
<div dir="ltr" style="text-align: left;">
½ cup powdered sugar (60 g)</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon vanilla extract</div>
<div dir="ltr" style="text-align: left;">
18 oz strawberry jam, 1 jar (510 g)</div>
<div dir="ltr" style="text-align: left;">
<b>CAKE BATTER</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
3 cups all-purpose flour (375 g)</div>
<div dir="ltr" style="text-align: left;">
1 cup granulated sugar (200 g)</div>
<div dir="ltr" style="text-align: left;">
4 teaspoons baking powder</div>
<div dir="ltr" style="text-align: left;">
¼ teaspoon salt</div>
<div dir="ltr" style="text-align: left;">
2 large eggs</div>
<div dir="ltr" style="text-align: left;">
1 ⅓ cups milk (320 mL)</div>
<div dir="ltr" style="text-align: left;">
½ cup butter, melted, 1 stick (115 g)</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons vanilla extract</div>
<div dir="ltr" style="text-align: left;">
1 lemon, zested</div>
<div dir="ltr" style="text-align: left;">
1 lemon, juiced</div>
<div dir="ltr" style="text-align: left;">
<b>LEMON GLAZE</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
2 cups powdered sugar (240 g)</div>
<div dir="ltr" style="text-align: left;">
1 lemon, zested</div>
<div dir="ltr" style="text-align: left;">
1 lemon, juiced</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Grease an 11-inch (25cm) round cake pan and line with parchment paper.</div>
<div dir="ltr" style="text-align: left;">
Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.</div>
<div dir="ltr" style="text-align: left;">
In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.</div>
<div dir="ltr" style="text-align: left;">
Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.</div>
<div dir="ltr" style="text-align: left;">
Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.</div>
<div dir="ltr" style="text-align: left;">
Pour the batter into the prepared cake pan.</div>
<div dir="ltr" style="text-align: left;">
Preheat the oven to 350˚F (180˚C).</div>
<div dir="ltr" style="text-align: left;">
Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.</div>
<div dir="ltr" style="text-align: left;">
Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.</div>
<div dir="ltr" style="text-align: left;">
Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.</div>
<div dir="ltr" style="text-align: left;">
Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.</div>
<div dir="ltr" style="text-align: left;">
Remove the cooled cake from the pan and evenly pour over the glaze.</div>
<div dir="ltr" style="text-align: left;">
Allow the glaze to set before serving.</div>
<div style="text-align: left;">
<br /></div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-46194050230774513442018-08-28T16:37:00.003-07:002018-08-28T16:37:46.004-07:00Chicken Fajita Party Ring<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1IvexbRwxEltdnLMYUM0yOkugH8mRCeSPT2rfQncKFMhtYS312y-T9WewMlAbh1mQycGe7ROHO5rsSbLl-GfwO0kI33ftr-s4t6cX1A56N8KJ4maw1X2l2OtCDSwASK3f6mXCd7lVsg/s1600/Chicken+Fajita+Party+Ring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="478" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1IvexbRwxEltdnLMYUM0yOkugH8mRCeSPT2rfQncKFMhtYS312y-T9WewMlAbh1mQycGe7ROHO5rsSbLl-GfwO0kI33ftr-s4t6cX1A56N8KJ4maw1X2l2OtCDSwASK3f6mXCd7lVsg/s400/Chicken+Fajita+Party+Ring.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 10 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
6 flour tortillas</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons oil</div>
<div dir="ltr" style="text-align: left;">
3 bell peppers, sliced</div>
<div dir="ltr" style="text-align: left;">
1 large white onion, sliced</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons chili powder</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons cumin</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon garlic powder</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon salt</div>
<div dir="ltr" style="text-align: left;">
2 lb rotisserie chicken, shredded (910 g)</div>
<div dir="ltr" style="text-align: left;">
10 slices cheddar cheese, halved</div>
<div dir="ltr" style="text-align: left;">
10 slices pepper jack cheese, halved</div>
<div dir="ltr" style="text-align: left;">
sour cream, for serving</div>
<div dir="ltr" style="text-align: left;">
guacamole, for serving</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.</div>
<div dir="ltr" style="text-align: left;">
Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.</div>
<div dir="ltr" style="text-align: left;">
Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.</div>
<div dir="ltr" style="text-align: left;">
Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.</div>
<div dir="ltr" style="text-align: left;">
Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.</div>
<div dir="ltr" style="text-align: left;">
Add the chili powder, cumin, garlic powder, and salt. Toss to combine.</div>
<div dir="ltr" style="text-align: left;">
Add the chicken and cook until the onions are translucent and the chicken is warmed through.</div>
<div dir="ltr" style="text-align: left;">
Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.</div>
<div dir="ltr" style="text-align: left;">
Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.</div>
<div dir="ltr" style="text-align: left;">
Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.</div>
<div dir="ltr" style="text-align: left;">
Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.</div>
<div dir="ltr" style="text-align: left;">
Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.</div>
<div dir="ltr" style="text-align: left;">
Layer the last tortilla on top of the last cheese layer.</div>
<div dir="ltr" style="text-align: left;">
Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.</div>
<div dir="ltr" style="text-align: left;">
Let cool for at least 30 minutes.</div>
<div dir="ltr" style="text-align: left;">
Invert the bundt pan onto a cutting board.</div>
<div dir="ltr" style="text-align: left;">
Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-32332034054824459052018-08-27T16:21:00.000-07:002018-08-27T17:51:47.538-07:00Puff Pasty Decorating 4 Ways<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLvL32kaikcKOoNZDv9ed7DK7WxGJXL-CAkNmoqir-lkYAxcK98sVNOPvD5dpP0ms9UYMB5AwWe5zXk2LrQks-ohgpmKJ1Sqz2cK_yq3gHmFV8Dl_6fr6jM9nkAsRe95eqWh6qDIBrq0/s1600/Puff+Pastry+Decorating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="466" data-original-width="466" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLvL32kaikcKOoNZDv9ed7DK7WxGJXL-CAkNmoqir-lkYAxcK98sVNOPvD5dpP0ms9UYMB5AwWe5zXk2LrQks-ohgpmKJ1Sqz2cK_yq3gHmFV8Dl_6fr6jM9nkAsRe95eqWh6qDIBrq0/s640/Puff+Pastry+Decorating.jpg" width="640" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><i><span style="font-size: x-large;"><br /></span></i></b>
<b><i><span style="font-size: x-large;">Chocolate Infinity Braid</span></i></b></div>
<div dir="ltr" style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmsHIh53T5kFPbTM_N1mEC_QoC_A4HwVOUtA4IGf7XPoH0iUfeASu9EUfMC0DIrX5t2PxjIUCxaDjDJmATRrDiO4jgG-igdMREPsIxcWdD6Wa1WEYHQNIX9izV3rZdFcnUlHBeZJaNbg/s1600/Chocolate+Infinity+Braid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmsHIh53T5kFPbTM_N1mEC_QoC_A4HwVOUtA4IGf7XPoH0iUfeASu9EUfMC0DIrX5t2PxjIUCxaDjDJmATRrDiO4jgG-igdMREPsIxcWdD6Wa1WEYHQNIX9izV3rZdFcnUlHBeZJaNbg/s400/Chocolate+Infinity+Braid.jpg" width="400" /></a></div>
<span style="font-size: large;"><b>Ingredients</b></span><br />
<b>for 9 servings</b><br />
<br />
nonstick cooking spray<br />
17.3 oz puff pastry, 2 sheets, thawed if frozen (490 g)<br />
½ cup chocolate hazelnut spread (150 g)<br />
1 egg, beaten<br />
<br />
<b><span style="font-size: large;">Preparation</span></b><br />
Use a spatula to spread the chocolate hazelnut spread evenly over 1 puff pastry sheet, leaving a ¼-inch (6 mm) border all around. Brush the border with egg wash. Place the other sheet of puff pastry on top.<br />
Cut the pastry sheets into 9 squares.<br />
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.<br />
Take 1 square and make 5 even cuts crosswise across the center. Do not cut all the way through the edges.<br />
Take 2 fingers and place them under the first cut, then over the next. Repeat until your fingers reach all the way through the square. Use the other hand to feed the farthest corner through the gap your fingers created. Gently pull the corner all the way through to form a braid. Repeat with the rest of the squares.<br />
Transfer the braids to the prepared baking sheet and brush with egg wash.<br />
Bake for 14 minutes, or until golden brown.<br />
<div>
<br /></div>
<div>
<b><i><span style="font-size: x-large;">Chocolate Twists</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2te6FSyJ_aRJrj77t3-L2UuCMxxjtsBEixT2AfAbWQ4j_xuFsKsF6eoZl30QlxbO1GXAO3KFn2dqcJ0zYlrqc_EAL7HhZUHeJxjBhjjuP7jkUMEB4BoNEVine1CzET4GQqUaGcTQpGs/s1600/Chocolate+Twists.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2te6FSyJ_aRJrj77t3-L2UuCMxxjtsBEixT2AfAbWQ4j_xuFsKsF6eoZl30QlxbO1GXAO3KFn2dqcJ0zYlrqc_EAL7HhZUHeJxjBhjjuP7jkUMEB4BoNEVine1CzET4GQqUaGcTQpGs/s400/Chocolate+Twists.jpg" width="400" /></a></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 4 servings</b></div>
<div>
<br /></div>
<div>
nonstick cooking spray</div>
<div>
8.6 oz puff pastry, 1 sheet, thawed if frozen (245 g)</div>
<div>
½ cup chocolate hazelnut spread (150 g)</div>
<div>
1 egg, beaten</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
Cut the puff pastry sheet into quarters.</div>
<div>
Use a spatula to spread ⅛ cup (35 g) of chocolate hazelnut spread over a square, then roll it up.</div>
<div>
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.</div>
<div>
Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.</div>
<div>
Transfer the twists to the prepared baking sheet and brush with egg wash.</div>
<div>
Bake for 14 minutes, or until golden brown.</div>
</div>
<div>
<br /></div>
<div>
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<b><i><span style="font-size: x-large;">Chocolate Palmiers</span></i></b><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXPPoX1hErCq2-HIkIbhx6CNhqvkqlOKJi4tFYhuYckpj_Uab5TXpqJOfjKWkqvZV_Xnlw5bZYT-yIobfF244VtYO4HIG_xpjriRdxHV1wJEV0-zb2RUA6ar3KbGjQWgZh5W6NuiU2z4/s1600/Chocolate+Palmiers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXPPoX1hErCq2-HIkIbhx6CNhqvkqlOKJi4tFYhuYckpj_Uab5TXpqJOfjKWkqvZV_Xnlw5bZYT-yIobfF244VtYO4HIG_xpjriRdxHV1wJEV0-zb2RUA6ar3KbGjQWgZh5W6NuiU2z4/s400/Chocolate+Palmiers.jpg" width="400" /></a></div>
<div class="separator" style="clear: both;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div class="separator" style="clear: both;">
<b>for 14 servings</b></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
nonstick cooking spray</div>
<div class="separator" style="clear: both;">
flour, for dusting</div>
<div class="separator" style="clear: both;">
8.6 oz puff pastry, 1 sheet, thawed if frozen (245 g)</div>
<div class="separator" style="clear: both;">
½ cup chocolate hazelnut spread (150 g)</div>
<div class="separator" style="clear: both;">
1 egg, beaten</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<span style="font-size: large;"><b>Preparation</b></span></div>
<div class="separator" style="clear: both;">
Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.</div>
<div class="separator" style="clear: both;">
Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.</div>
<div class="separator" style="clear: both;">
Roll each side of the sheet inward to meet in the middle.</div>
<div class="separator" style="clear: both;">
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.</div>
<div class="separator" style="clear: both;">
Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.</div>
<div class="separator" style="clear: both;">
Transfer to the prepared baking sheet and brush with egg wash.</div>
<div class="separator" style="clear: both;">
Bake for 12 minutes, or until golden brown.</div>
</div>
<div>
<br /></div>
<div>
<div>
<b><i><span style="font-size: x-large;">Chocolate Spirals</span></i></b></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KiioMguq6quzP0O3fNFJOq5hKS6_cJlxif4Q0eH9aS10EMaXQyyV30G8r74O5W4DOQOwGDhtaUjmuJN0qOZLfJ9Ye5YiUcuFhdCaqmSLUximFdFShBoBuJfHLQmRq_vnxKd07GF7WEQ/s1600/Chocolate+Spirals.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KiioMguq6quzP0O3fNFJOq5hKS6_cJlxif4Q0eH9aS10EMaXQyyV30G8r74O5W4DOQOwGDhtaUjmuJN0qOZLfJ9Ye5YiUcuFhdCaqmSLUximFdFShBoBuJfHLQmRq_vnxKd07GF7WEQ/s400/Chocolate+Spirals.jpg" width="400" /></a></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 12 servings</b></div>
<div>
<br /></div>
<div>
nonstick cooking spray</div>
<div>
flour, for dusting</div>
<div>
8.6 oz puff pastry, 1 sheet, thawed if frozen (245 g)</div>
<div>
¼ cup chocolate hazelnut spread (75 g)</div>
<div>
1 egg, beaten</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.</div>
<div>
Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.</div>
<div>
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.</div>
<div>
Slice lengthwise into twelve ½-inch (1 cm) wide strips.</div>
<div>
Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.</div>
<div>
Transfer the spirals to the prepared baking sheet and brush with egg wash.</div>
<div>
Bake for 12 minutes, or until golden brown.</div>
</div>
</div>
</div>
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</script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-11269054530736569702018-08-27T15:19:00.004-07:002018-08-27T15:19:55.283-07:00Ice Cream Sandwich Swirl Cake<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha33leu2-0PK_gjR1lWYCk6cLWpkMRcJvqdIsSyAPDqxHFj5z94Vfn_JXmzpTUrjloIMkbZ0Itw-j7f_70UVCrREpALwqrzOHI33OzDQIRRuODf0m1zx5VtflWikudo0ERzKuIiMU5NFI/s1600/Ice+Cream+Sandwich+Swirl+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="479" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha33leu2-0PK_gjR1lWYCk6cLWpkMRcJvqdIsSyAPDqxHFj5z94Vfn_JXmzpTUrjloIMkbZ0Itw-j7f_70UVCrREpALwqrzOHI33OzDQIRRuODf0m1zx5VtflWikudo0ERzKuIiMU5NFI/s400/Ice+Cream+Sandwich+Swirl+Cake.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 8 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
18 slices sandwich bread, crusts removed</div>
<div dir="ltr" style="text-align: left;">
¼ cup unsalted butter, 1/2 stick, melted (55 g)</div>
<div dir="ltr" style="text-align: left;">
1 cup chocolate hazelnut spread, divided (225 g)</div>
<div dir="ltr" style="text-align: left;">
3 cups vanilla ice cream, softened (455 g)</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b>Preparation</b></span></div>
<div dir="ltr" style="text-align: left;">
On a large cutting board, lay out 9 slices of bread in a 3x3 grid. Brush the melted butter where the bread slices will touch, then overlap the bread pieces until you have one large square of bread.</div>
<div dir="ltr" style="text-align: left;">
Cover with another cutting board and a heavy pan to weigh it down and let sit for 10 minutes.</div>
<div dir="ltr" style="text-align: left;">
Remove the pan and cutting board and roll the square with a rolling pin to flatten.</div>
<div dir="ltr" style="text-align: left;">
Pour half of the hazelnut spread on the sheet of bread and spread evenly, leaving a 1-inch (1 cm) gap around the edges.</div>
<div dir="ltr" style="text-align: left;">
Starting at the bottom, carefully roll up the bread to form a log and wrap in plastic wrap.</div>
<div dir="ltr" style="text-align: left;">
Using the remaining 9 slices of bread and remaining hazelnut spread, make another log.</div>
<div dir="ltr" style="text-align: left;">
Freeze for 20 minutes.</div>
<div dir="ltr" style="text-align: left;">
Slice the chilled logs into ½-inch (1 cm) thick rounds. There will be about 18 slices per log.</div>
<div dir="ltr" style="text-align: left;">
Place the rolls from 1 log in a parchment-lined 10-inch (25-cm) springform pan. Slice any extra rolls into smaller pieces to fill in the gaps between the whole rolls.</div>
<div dir="ltr" style="text-align: left;">
Place a sheet of parchment on top of the rolls and use a smaller cake pan to press the rolls together, creating a compressed layer. Remove the cake pan and parchment and freeze until solid, about 1 hour.</div>
<div dir="ltr" style="text-align: left;">
Scoop softened ice cream on top of the rolls and spread evenly. Freeze until solid, about 1 hour.</div>
<div dir="ltr" style="text-align: left;">
Add another layer of rolls from the second log on top of the ice cream layer, filling the gaps with smaller pieces of rolls again. Place a sheet of parchment paper on top and use the smaller cake pan to compress the rolls. Remove the pan and parchment and freeze for another hour.</div>
<div dir="ltr" style="text-align: left;">
Remove from the springform pan, slice, and serve.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-16711558318952311812018-08-27T14:57:00.001-07:002018-08-27T14:57:08.887-07:00Cinnamon Swirl Danish<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKF66WDp7JFsTXH_dYHOafzZQ1a9fS3eYl0kyOh9gubCNJljNmlP6yts7-PNdJBV1hj8BDH5Jfp3QvhXX9dZj6-GmPjhyvkPgz72PI9INaLMUD1haZZwgEBsr8E0t1o34ZHQWmtxu0h9k/s1600/Cinnamon+Swirl+Danish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="479" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKF66WDp7JFsTXH_dYHOafzZQ1a9fS3eYl0kyOh9gubCNJljNmlP6yts7-PNdJBV1hj8BDH5Jfp3QvhXX9dZj6-GmPjhyvkPgz72PI9INaLMUD1haZZwgEBsr8E0t1o34ZHQWmtxu0h9k/s400/Cinnamon+Swirl+Danish.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 5 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
nonstick cooking spray</div>
<div dir="ltr" style="text-align: left;">
8 oz cream cheese, softened (225 g)</div>
<div dir="ltr" style="text-align: left;">
¼ cup granulated sugar, plus 1 tablespoon, divided (50 g)</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons cinnamon, divided</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon vanilla extract</div>
<div dir="ltr" style="text-align: left;">
17 ½ oz puff pastry, 1 sheet (495 g)</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons unsalted butter, melted</div>
<div dir="ltr" style="text-align: left;">
<b>GLAZE</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
½ cup powdered sugar (80 g)</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons milk, or heavy cream</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b>Preparation</b></span></div>
<div dir="ltr" style="text-align: left;">
Under 30 min</div>
<div dir="ltr" style="text-align: left;">
In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.</div>
<div dir="ltr" style="text-align: left;">
Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.</div>
<div dir="ltr" style="text-align: left;">
Roll out the puff pastry until it’s ⅛-inch (½-cm) thick.</div>
<div dir="ltr" style="text-align: left;">
Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.</div>
<div dir="ltr" style="text-align: left;">
Use a knife to cut along the edge to create one roll.</div>
<div dir="ltr" style="text-align: left;">
Repeat three more times, or until all the puff pastry is used.</div>
<div dir="ltr" style="text-align: left;">
Begin to twist the first roll to create a swirl.</div>
<div dir="ltr" style="text-align: left;">
Connect the next piece of dough by pinching to seal the edge to the end of the first piece.</div>
<div dir="ltr" style="text-align: left;">
Continue to wrap and seal all pieces until finished.</div>
<div dir="ltr" style="text-align: left;">
Using a spatula transfer the dough to the cake pan.</div>
<div dir="ltr" style="text-align: left;">
Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.</div>
<div dir="ltr" style="text-align: left;">
In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.</div>
<div dir="ltr" style="text-align: left;">
Brush the butter mixture over the dough.</div>
<div dir="ltr" style="text-align: left;">
Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.</div>
<div dir="ltr" style="text-align: left;">
In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.</div>
<div dir="ltr" style="text-align: left;">
Pour the glaze over the danish swirl.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-69659827032448181362018-08-27T14:12:00.005-07:002018-08-27T14:17:15.154-07:00Chili-Cheese Corn Bread Poke Cake<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0KnwYxVUNYTb62ewsswF0SlNxQ2XkEotCz1idQ_tFJ8skg396jYGIV_Pc5FnuMJ8nD9g90LEeLdbHvn2xMi0dfbJd8iR1JrN6ekkpMxXt4kLE4A1CS1w33tp882krMylS7IwRFb8TaQ/s1600/Chili-Cheese+Corn+Bread+Poke+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="476" data-original-width="479" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0KnwYxVUNYTb62ewsswF0SlNxQ2XkEotCz1idQ_tFJ8skg396jYGIV_Pc5FnuMJ8nD9g90LEeLdbHvn2xMi0dfbJd8iR1JrN6ekkpMxXt4kLE4A1CS1w33tp882krMylS7IwRFb8TaQ/s400/Chili-Cheese+Corn+Bread+Poke+Cake.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 12 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
3 cups milk (720 mL)</div>
<div dir="ltr" style="text-align: left;">
3 large eggs</div>
<div dir="ltr" style="text-align: left;">
2 cups all-purpose flour (250 g)</div>
<div dir="ltr" style="text-align: left;">
3 cups yellow cornmeal (450 g)</div>
<div dir="ltr" style="text-align: left;">
3 teaspoons salt</div>
<div dir="ltr" style="text-align: left;">
3 teaspoons baking powder</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon baking soda</div>
<div dir="ltr" style="text-align: left;">
10 tablespoons unsalted butter, melted</div>
<div dir="ltr" style="text-align: left;">
nonstick cooking spray, for greasing</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons olive oil</div>
<div dir="ltr" style="text-align: left;">
1 large yellow onion, diced</div>
<div dir="ltr" style="text-align: left;">
2 lb ground beef (905 g)</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon salt</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons black pepper</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons paprika</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons garlic powder</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons chili powder</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons cumin</div>
<div dir="ltr" style="text-align: left;">
28 oz crushed tomato, 1 can (795 g)</div>
<div dir="ltr" style="text-align: left;">
1 cup shredded mexican cheese blend (100 g)</div>
<div dir="ltr" style="text-align: left;">
sour cream, for serving</div>
<div dir="ltr" style="text-align: left;">
scallion, thinly sliced, for serving</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Preheat the oven to 400°F (200°C).</div>
<div dir="ltr" style="text-align: left;">
In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.</div>
<div dir="ltr" style="text-align: left;">
In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.</div>
<div dir="ltr" style="text-align: left;">
Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.</div>
<div dir="ltr" style="text-align: left;">
Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.</div>
<div dir="ltr" style="text-align: left;">
Pour the cornbread batter into the pan, smoothing the top with a spatula.</div>
<div dir="ltr" style="text-align: left;">
Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.</div>
<div dir="ltr" style="text-align: left;">
In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.</div>
<div dir="ltr" style="text-align: left;">
Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.</div>
<div dir="ltr" style="text-align: left;">
Add the crushed tomatoes and stir. Simmer for 10 minutes.</div>
<div dir="ltr" style="text-align: left;">
Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.</div>
<div dir="ltr" style="text-align: left;">
Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.</div>
<div dir="ltr" style="text-align: left;">
Bake for 3 minutes, or until the cheese is melted.</div>
<div dir="ltr" style="text-align: left;">
Slice and serve with sour cream, scallions, and cilantro.</div>
<div style="text-align: left;">
<br /></div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-82798263661873658272018-08-27T13:34:00.001-07:002018-08-27T13:34:03.703-07:007 Dorm-Friendly Microwave Meals<div dir="rtl" style="text-align: right;" trbidi="on">
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<div dir="rtl" style="text-align: right;" trbidi="on">
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<div class="separator" dir="ltr" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgON6O3mQn5kCQj_LZQVSuSF4DOESZzErPCGivPtG0LDdEZIIg7zTB7Siz4ESZXxc-Ux-h-TFPdk7kCfR7qa8uzVE3TBhCfR4aubKEQgxmkiPHdqodf6U0fx4j-RtgAhTjB-INclP7fBI8/s1600/Screenshot_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="632" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgON6O3mQn5kCQj_LZQVSuSF4DOESZzErPCGivPtG0LDdEZIIg7zTB7Siz4ESZXxc-Ux-h-TFPdk7kCfR7qa8uzVE3TBhCfR4aubKEQgxmkiPHdqodf6U0fx4j-RtgAhTjB-INclP7fBI8/s640/Screenshot_1.jpg" width="640" /></a></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: x-large;"><b><i>Microwave “Fried” Rice</i></b></span></div>
<div class="separator" dir="ltr" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsAOkxZEjzPlmlZPtHsWp0LQFKFRR_QV8ZKmJ7gyPrpBB-xxT-nOwf3mU1vlHF0VfgQ9kmDbItyGr5KIX7UVTeHkp-KDZi5LLRuwYGHX9lQrL94tzoxZJkaLXzOalvUe4W842vo11uRE/s1600/Screenshot_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="479" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsAOkxZEjzPlmlZPtHsWp0LQFKFRR_QV8ZKmJ7gyPrpBB-xxT-nOwf3mU1vlHF0VfgQ9kmDbItyGr5KIX7UVTeHkp-KDZi5LLRuwYGHX9lQrL94tzoxZJkaLXzOalvUe4W842vo11uRE/s400/Screenshot_2.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 1 serving</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
½ cup rice (100 g)</div>
<div dir="ltr" style="text-align: left;">
1 cup water (235 mL)</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon soy sauce</div>
<div dir="ltr" style="text-align: left;">
1 teaspoon sesame oil</div>
<div dir="ltr" style="text-align: left;">
2 strips bacon, chopped</div>
<div dir="ltr" style="text-align: left;">
½ cup frozen pea and carrot (65 g)</div>
<div dir="ltr" style="text-align: left;">
2 eggs</div>
<div dir="ltr" style="text-align: left;">
salt, to taste</div>
<div dir="ltr" style="text-align: left;">
fresh scallion, to garnish</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Under 30 min</div>
<div dir="ltr" style="text-align: left;">
In a bowl, combine the rice, water, soy sauce, sesame oil, and bacon. Stir, then microwave, covered, for about 6-8 minutes until the rice is fully cooked.</div>
<div dir="ltr" style="text-align: left;">
Mix the frozen peas and carrots into the rice.</div>
<div dir="ltr" style="text-align: left;">
In a microwaveable mug, beat the eggs with the salt.</div>
<div dir="ltr" style="text-align: left;">
Microwave the eggs and the rice again for about 1-2 minutes, until the eggs are fully cooked.</div>
<div dir="ltr" style="text-align: left;">
Break up the egg into small bits, then mix it in with the rice.</div>
<div dir="ltr" style="text-align: left;">
</div>
<div dir="ltr" style="text-align: left;">
Garnish with scallions, then serve!</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b><i>Microwave Spaghetti Squash & Meatballs</i></b></span></div>
<div class="separator" dir="ltr" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LhswqVoWwSWasrBIO-yUBgxuYzlkNVgitRLVVK3Ol28DEyQZl-VfkppU9ORlfJyUg9lnn858qHyLwsPKXuShV-VcbnBFv6trbbkYAFBria0FMtZCCcwkuKTB72pbrJoBPwDKK59jwms/s1600/Microwave+Spaghetti+Squash+%2526+Meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="480" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LhswqVoWwSWasrBIO-yUBgxuYzlkNVgitRLVVK3Ol28DEyQZl-VfkppU9ORlfJyUg9lnn858qHyLwsPKXuShV-VcbnBFv6trbbkYAFBria0FMtZCCcwkuKTB72pbrJoBPwDKK59jwms/s400/Microwave+Spaghetti+Squash+%2526+Meatballs.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 2 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 spaghetti squash</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon oil</div>
<div dir="ltr" style="text-align: left;">
salt, to taste</div>
<div dir="ltr" style="text-align: left;">
pepper, to taste</div>
<div dir="ltr" style="text-align: left;">
12 meatballs, fully cooked</div>
<div dir="ltr" style="text-align: left;">
2 cups pasta sauce (520 g)</div>
<div dir="ltr" style="text-align: left;">
grated parmesan cheese, to serve</div>
<div dir="ltr" style="text-align: left;">
fresh parsley, chopped, to serve</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Under 30 min</div>
<div dir="ltr" style="text-align: left;">
Slice the spaghetti squash in half. If you’re having difficult, poke some holes with a knife, then microwave for 5 minutes.</div>
<div dir="ltr" style="text-align: left;">
Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.</div>
<div dir="ltr" style="text-align: left;">
Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.</div>
<div dir="ltr" style="text-align: left;">
Using a fork, shred the squash into noodle-like strands.</div>
<div dir="ltr" style="text-align: left;">
Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.</div>
<div dir="ltr" style="text-align: left;">
</div>
<div dir="ltr" style="text-align: left;">
Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
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<b><i><span style="font-size: x-large;">Microwave 10-minute Loaded Potato</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1q_xvIPtPEw4bKY2mw00zV2Puzlf2JI6GLDv8sEpEEE9-W6i-yLVFg73i6zqQ0rdxRvdjTv2_mhuSK2zx_UREvbaUt2vP4rkHUiqliM427EiXfRONAoCi2ISvA93foxT3tdbZ9_WDRE/s1600/Microwave+10-minute+Loaded+Potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="480" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1q_xvIPtPEw4bKY2mw00zV2Puzlf2JI6GLDv8sEpEEE9-W6i-yLVFg73i6zqQ0rdxRvdjTv2_mhuSK2zx_UREvbaUt2vP4rkHUiqliM427EiXfRONAoCi2ISvA93foxT3tdbZ9_WDRE/s400/Microwave+10-minute+Loaded+Potato.jpg" width="400" /></a></div>
<div dir="ltr" style="text-align: left;">
<div dir="ltr">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr">
<b>for 1 serving</b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
1 russet potato, washed and scrubbed</div>
<div dir="ltr">
1 tablespoon oil</div>
<div dir="ltr">
salt, to taste</div>
<div dir="ltr">
2 slices bacon</div>
<div dir="ltr">
¼ cup shredded cheddar cheese (25 g)</div>
<div dir="ltr">
sour cream, to serve</div>
<div dir="ltr">
fresh chives, to serve</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr">
Under 30 min</div>
<div dir="ltr">
Poke holes in the potato with a fork, then rub with oil and salt.</div>
<div dir="ltr">
Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.</div>
<div dir="ltr">
Crumble the bacon after it’s cooled down.</div>
<div dir="ltr">
Slice the potato in half, then use a fork to fluff up the insides.</div>
<div dir="ltr">
Sprinkle the cheese on top, then microwave for another 30 seconds.</div>
<div dir="ltr">
Top with sour cream, the crushed bacon bits, and the chives.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: x-large;"><i>Microwave 4-minute Chicken Quesadilla</i></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGv8uX8xj2ge3RaxTvtdVTOKmY4Rwv96bWbwXS-wTENKtP2UhaErbJTlJ3-voet0wokFJ4A0t1t3Fkpxuqjej2wlElOLdnJ2qYfz0yjIwGauqw7X3s77_GP2X8I3YoeZRZOWu0Y8hns3Y/s1600/Microwave+4-minute+Chicken+Quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="480" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGv8uX8xj2ge3RaxTvtdVTOKmY4Rwv96bWbwXS-wTENKtP2UhaErbJTlJ3-voet0wokFJ4A0t1t3Fkpxuqjej2wlElOLdnJ2qYfz0yjIwGauqw7X3s77_GP2X8I3YoeZRZOWu0Y8hns3Y/s400/Microwave+4-minute+Chicken+Quesadilla.jpg" width="400" /></a></div>
<div dir="ltr">
<div dir="ltr">
<span style="font-size: large;"><b>Ingredients</b></span></div>
<div dir="ltr">
<b>for 1 serving</b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
2 medium flour tortillas</div>
<div dir="ltr">
½ cup chicken strip, or shredded chicken, cooked (60 g)</div>
<div dir="ltr">
½ bell pepper, diced</div>
<div dir="ltr">
1 tablespoon taco seasoning</div>
<div dir="ltr">
¼ cup shredded cheddar cheese (25 g)</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr">
Under 30 min</div>
<div dir="ltr">
Microwave the tortillas on a plate until slightly crispy. They will dry out a bit as they cool.</div>
<div dir="ltr">
Mix the chicken, peppers, and taco seasoning in a bowl until evenly combined, then cook for about 1-2 minutes until the peppers are soft.</div>
<div dir="ltr">
Spread the mixture evenly on one tortilla, cover evenly with the cheese, then top with the other tortilla.</div>
<div dir="ltr">
Cook for another 30 seconds to 1 minute, slice, then serve.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
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<b><span style="font-size: x-large;"><i>Microwave 3-minute Omelette In A Mug</i></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikRL7FlNQ5xn3uaZ4Pmr0V7eWhs7iIa-B6yRMr3cMoKeFnoY1NCSS6rohSyIGbcwc_oBtssK68vj8eZJZkrCjaumoQfSn7tqwwAzu0DjPnHHBSseqQcPCVn5ODGwjBoXVTLUw-hNC9K8/s1600/Microwave+3-minute+Omelette+In+A+Mug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="478" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikRL7FlNQ5xn3uaZ4Pmr0V7eWhs7iIa-B6yRMr3cMoKeFnoY1NCSS6rohSyIGbcwc_oBtssK68vj8eZJZkrCjaumoQfSn7tqwwAzu0DjPnHHBSseqQcPCVn5ODGwjBoXVTLUw-hNC9K8/s400/Microwave+3-minute+Omelette+In+A+Mug.jpg" width="400" /></a></div>
<div dir="ltr">
<div dir="ltr">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr">
<b>for 1 serving</b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
2 eggs</div>
<div dir="ltr">
½ bell pepper, diced</div>
<div dir="ltr">
2 slices ham, diced</div>
<div dir="ltr">
¼ cup fresh spinach (10 g)</div>
<div dir="ltr">
salt, to taste</div>
<div dir="ltr">
pepper, to taste</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr">
Under 30 min</div>
<div dir="ltr">
Combine all ingredients in a microwaveable mug.</div>
<div dir="ltr">
Cook for 2-3 minutes, making sure the egg doesn’t bubble over. Stir halfway through the cooking process.</div>
<div style="font-size: xx-large; font-weight: bold;">
<br /></div>
<div>
<span style="font-size: x-large;"><b><i>Microwave 4-minute BBQ Chicken Nachos</i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnNcaxvOuzwZRH7iyjdhZAzrzU2okwU9E2JvNxU62U7tVv9zxZQu619dVJQvZxk26tFBYuuUITRx_weTvjFoSXitUhKwiqmG-cxFbCi7GOmG9UZDky2DrzT9QAX4Ibmau3livuLldosU/s1600/Microwave+4-minute+BBQ+Chicken+Nachos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="479" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnNcaxvOuzwZRH7iyjdhZAzrzU2okwU9E2JvNxU62U7tVv9zxZQu619dVJQvZxk26tFBYuuUITRx_weTvjFoSXitUhKwiqmG-cxFbCi7GOmG9UZDky2DrzT9QAX4Ibmau3livuLldosU/s400/Microwave+4-minute+BBQ+Chicken+Nachos.jpg" width="400" /></a></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<b>for 2 servings</b></div>
<div>
<br /></div>
<div>
1 cup rotisserie chicken, shredded (125 g)</div>
<div>
3 tablespoons BBQ sauce</div>
<div>
2 large handfuls tortilla chips</div>
<div>
¼ cup pico de gallo (45 g)</div>
<div>
1 cup shredded cheddar cheese (100 g)</div>
<div>
¼ cup green onion, thinly sliced (35 g)</div>
<div>
guacamole, to serve</div>
<div>
sour cream, to serve</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
Under 30 min</div>
<div>
Mix the chicken with the barbecue sauce, then spread evenly over a bed of tortilla chips.</div>
<div>
Spread the pico de gallo, cheese, and green onions evenly on top, then microwave for about 1-2 minutes until the cheese is melted and bubbly.</div>
<div>
Dollop with some guacamole and sour cream, then serve.</div>
<div style="font-style: italic;">
<br /></div>
<div>
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<i><b><span style="font-size: x-large;">Microwave 5-Minute Mac 'N' Cheese</span></b></i></div>
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<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
</div>
</div>
<div>
<div>
<b>for 1 serving</b></div>
<div>
<br /></div>
<div>
½ cup elbow macaroni (50 g)</div>
<div>
½ cup water (120 mL)</div>
<div>
3 tablespoons milk</div>
<div>
salt, to taste</div>
<div>
pepper, to taste</div>
<div>
¼ cup shredded cheddar cheese (25 g)</div>
<div>
fresh chives, to garnish, optional</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
Under 30 min</div>
<div>
Mix the macaroni, water, and salt in a microwaveable mug.</div>
<div>
Microwave for 2-3 minutes, then stir.</div>
<div>
Add the milk, cheese, salt, and pepper, then stir.</div>
<div>
Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.</div>
<div style="font-style: italic;">
<br /></div>
</div>
</div>
</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-57258241738703209452018-08-25T18:36:00.003-07:002018-08-25T18:36:57.715-07:00Chocolate Peanut Butter Popcorn Pie<div dir="rtl" style="text-align: right;" trbidi="on">
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<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 8 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
2 tablespoons unsalted butter</div>
<div dir="ltr" style="text-align: left;">
7 oz marshmallow (200 g)</div>
<div dir="ltr" style="text-align: left;">
⅔ cup peanut butter, divided (160 g)</div>
<div dir="ltr" style="text-align: left;">
8 cups popcorn, popped (80 g)</div>
<div dir="ltr" style="text-align: left;">
nonstick cooking spray, for greasing</div>
<div dir="ltr" style="text-align: left;">
2 cups dark chocolate chip (350 g)</div>
<div dir="ltr" style="text-align: left;">
2 cups milk chocolate chips (350 g)</div>
<div dir="ltr" style="text-align: left;">
1 ½ cups heavy cream (360 mL)</div>
<div dir="ltr" style="text-align: left;">
4 tablespoons powdered sugar, divided</div>
<div dir="ltr" style="text-align: left;">
2 teaspoons vanilla extract, divided</div>
<div dir="ltr" style="text-align: left;">
3 tablespoons milk</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Preparation</span></b></div>
<div dir="ltr" style="text-align: left;">
Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.</div>
<div dir="ltr" style="text-align: left;">
Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.</div>
<div dir="ltr" style="text-align: left;">
Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.</div>
<div dir="ltr" style="text-align: left;">
Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.</div>
<div dir="ltr" style="text-align: left;">
In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.</div>
<div dir="ltr" style="text-align: left;">
Fold the whipped cream into the cooled chocolate.</div>
<div dir="ltr" style="text-align: left;">
Spoon the chocolate mixture into the popcorn crust. Spread evenly.</div>
<div dir="ltr" style="text-align: left;">
In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.</div>
<div dir="ltr" style="text-align: left;">
Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.</div>
<div dir="ltr" style="text-align: left;">
Chill the pie in the refrigerator for at least 4 hours.</div>
<div dir="ltr" style="text-align: left;">
Release the springform, then slice and serve.</div>
</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-491132902070705716.post-32931178883494309342018-08-20T17:01:00.004-07:002018-08-20T17:10:36.763-07:00Street Treats From Around Asia<div dir="rtl" style="text-align: right;" trbidi="on">
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<div dir="ltr" style="text-align: left;">
<span style="font-size: x-large;"><b>Sata Andagi</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Rw5XHol8D_aSx3FkTuH8XPHaRD-lbnHulDk8T606vXCjiY2OEHWizoisISPMZd-Cn2st0Qj1rkr7xxmesfsMBEkhSi-0xE07nEAEPdIpwXskhMDaDqG-VTvreHPGc68EY9RkR4b6iJE/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="479" data-original-width="480" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Rw5XHol8D_aSx3FkTuH8XPHaRD-lbnHulDk8T606vXCjiY2OEHWizoisISPMZd-Cn2st0Qj1rkr7xxmesfsMBEkhSi-0xE07nEAEPdIpwXskhMDaDqG-VTvreHPGc68EY9RkR4b6iJE/s400/1.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: x-large;"><b><br /></b></span></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b>Ingredients</b></span></div>
<div dir="ltr" style="text-align: left;">
<b>for 50 servings</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
oil, for frying</div>
<div dir="ltr" style="text-align: left;">
6 cups all purpose flour (750 g)</div>
<div dir="ltr" style="text-align: left;">
3 cups sugar (600 g)</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons baking soda</div>
<div dir="ltr" style="text-align: left;">
½ teaspoon salt</div>
<div dir="ltr" style="text-align: left;">
6 large eggs</div>
<div dir="ltr" style="text-align: left;">
1 cup whole milk (240 mL)</div>
<div dir="ltr" style="text-align: left;">
¼ cup orange (60 mL)</div>
<div dir="ltr" style="text-align: left;">
1 pinch of orange zest</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
Preparation</div>
<div dir="ltr" style="text-align: left;">
Fill a deep pot or skillet with enough oil to come 2 inches (5 cm) from the top of the pan. Heat the oil over medium heat until it reaches 350°F (180°C).</div>
<div dir="ltr" style="text-align: left;">
In a large bowl, whisk together the flour, sugar, baking soda, and salt.</div>
<div dir="ltr" style="text-align: left;">
Stir in the eggs, milk, and orange juice. Mix until a thick batter forms.</div>
<div dir="ltr" style="text-align: left;">
Add the orange zest and mix to incorporate.</div>
<div dir="ltr" style="text-align: left;">
Using a cookie scoop or tablespoon, drop ping pong ball-size dough balls into the hot oil.</div>
<div dir="ltr" style="text-align: left;">
Fry for about 5-7 minutes, or until golden brown. The doughnuts should float to the surface when they are done.</div>
<div dir="ltr" style="text-align: left;">
Drain on a paper towel-lined plate.</div>
<div dir="ltr" style="text-align: left;">
Serve hot.</div>
<div dir="ltr" style="text-align: left;">
</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: x-large;"><b>Youtiao</b></span></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp4-SRyOZWD13pyJHLXC2PXc1HbTFkfOUFl9z6N3GGkAz0Oci0y2NUNfHZ8HF2N4oD-nvKwGZsEpK5hWajspV6HyEau66LOsIhp3Tk8Lqf_D0RGdl9X1pMiMTSL7qm5pRTZesEsYD-XA/s1600/Youtiao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="479" data-original-width="480" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp4-SRyOZWD13pyJHLXC2PXc1HbTFkfOUFl9z6N3GGkAz0Oci0y2NUNfHZ8HF2N4oD-nvKwGZsEpK5hWajspV6HyEau66LOsIhp3Tk8Lqf_D0RGdl9X1pMiMTSL7qm5pRTZesEsYD-XA/s400/Youtiao.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b>Ingredients</b></span></div>
<div dir="ltr" style="text-align: left;">
<b>for 10 doughnuts</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
2 cups all-purpose flour (250 g)</div>
<div dir="ltr" style="text-align: left;">
1 ½ teaspoons baking powder</div>
<div dir="ltr" style="text-align: left;">
½ teaspoon salt</div>
<div dir="ltr" style="text-align: left;">
1 tablespoon whole milk</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons unsalted butter, softened</div>
<div dir="ltr" style="text-align: left;">
1 large egg</div>
<div dir="ltr" style="text-align: left;">
⅓ cup water (80 mL)</div>
<div dir="ltr" style="text-align: left;">
oil, for frying</div>
<div dir="ltr" style="text-align: left;">
soy milk, sweet, for serving</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b>Preparation</b></span></div>
<div dir="ltr" style="text-align: left;">
In a large bowl, mix together the flour, baking powder, salt, milk, softened butter, and egg.</div>
<div dir="ltr" style="text-align: left;">
Slowly add the water, stirring between each addition.</div>
<div dir="ltr" style="text-align: left;">
Knead the dough for 5-10 minutes. The dough should feel very soft, but not too sticky.</div>
<div dir="ltr" style="text-align: left;">
Grease the bowl with oil, return the dough to the bowl, and cover with plastic wrap. Rest for 30 minutes in a warm place.</div>
<div dir="ltr" style="text-align: left;">
Place the dough in the center of a large piece of plastic. Wrap it tightly, ensuring the dough is completely covered.</div>
<div dir="ltr" style="text-align: left;">
Refrigerate for at least 8 hours.</div>
<div dir="ltr" style="text-align: left;">
Remove the dough from the refrigerator. Let it rest on the countertop for 1-2 hours, or until it comes to room temperature and is soft to the touch.</div>
<div dir="ltr" style="text-align: left;">
Fill a wok or large skillet with enough oil to come 2 inches from the top of the pan. Heat the oil over medium heat until it reaches 375°F (190°C).</div>
<div dir="ltr" style="text-align: left;">
Lightly flour the dough and the surface, then carefully pull, press, and roll the dough to form a long flat loaf shape, about ¼-inch (½ cm) thick and 4-inches (10 cm) wide.</div>
<div dir="ltr" style="text-align: left;">
Cut the dough crosswise into 1-inch (2-cm) wide strips.</div>
<div dir="ltr" style="text-align: left;">
Stack them 2 by 2.</div>
<div dir="ltr" style="text-align: left;">
Using a chopstick or skewer, press the center of the dough stack down lengthwise.</div>
<div dir="ltr" style="text-align: left;">
Gently stretch, then lower each dough stack into the oil. If the oil temperature is right, the dough should rise to the surface right away. Use chopsticks or tongs to quickly roll the dough in a continuous motion for about 1 minute.</div>
<div dir="ltr" style="text-align: left;">
Fry until the dough is light golden brown, about 5-7 minutes.</div>
<div dir="ltr" style="text-align: left;">
Cool on a wire rack.</div>
<div dir="ltr" style="text-align: left;">
Serve with sweet soy milk for dipping, if desired.</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
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<span style="font-size: x-large;"><b>Kkwabaegi</b></span></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6XGyHmDiSyRAA0y1wU1ij_T67hJRBt8r3ComslBwDSVn4jjFXRlLBH-BLiaFSS4hL7o0Ja3zEToi4A1IZISgcvFlb54sCxSqaEXGyTmRctXmWD4iATAvANSNA59fIRXfAyBDB91SIBA/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="479" data-original-width="479" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6XGyHmDiSyRAA0y1wU1ij_T67hJRBt8r3ComslBwDSVn4jjFXRlLBH-BLiaFSS4hL7o0Ja3zEToi4A1IZISgcvFlb54sCxSqaEXGyTmRctXmWD4iATAvANSNA59fIRXfAyBDB91SIBA/s400/2.jpg" width="400" /></span></a></div>
<div dir="ltr" style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></div>
<div dir="ltr" style="text-align: left;">
<b>for 12 doughnuts</b></div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
1 cup whole milk, warm (240 mL)</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons unsalted butter, melted</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons sugar, plus more for coating</div>
<div dir="ltr" style="text-align: left;">
2 ¼ teaspoons active dry yeast</div>
<div dir="ltr" style="text-align: left;">
½ teaspoon kosher salt</div>
<div dir="ltr" style="text-align: left;">
1 large egg</div>
<div dir="ltr" style="text-align: left;">
3 cups all-purpose flour, plus more for dusting (375 g)</div>
<div dir="ltr" style="text-align: left;">
oil, for frying</div>
<div dir="ltr" style="text-align: left;">
2 tablespoons ground cinnamon</div>
<div dir="ltr" style="text-align: left;">
<br /></div>
<div dir="ltr" style="text-align: left;">
<span style="font-size: large;"><b>Preparation</b></span></div>
<div dir="ltr" style="text-align: left;">
In a large bowl, whisk together the warm milk, butter, and sugar.</div>
<div dir="ltr" style="text-align: left;">
Add the yeast and let the mixture sit for 10 minutes, until it becomes foamy.</div>
<div dir="ltr" style="text-align: left;">
Add the salt and egg and whisk to combine.</div>
<div dir="ltr" style="text-align: left;">
Add the flour. Mix with a spatula until the dough starts to come together.</div>
<div dir="ltr" style="text-align: left;">
Knead the dough on a floured surface for 3-5 minutes.</div>
<div dir="ltr" style="text-align: left;">
Drizzle a bit of oil into the bowl, then add the dough. Cover with a cloth or plastic wrap and let rest in warm place for 1 hour, or until the dough doubles in size.</div>
<div dir="ltr" style="text-align: left;">
Sprinkle the dough with a bit of flour, then punch down to release the gas and knead it for a few minutes until the dough is soft and smooth. Cover again and let it sit for another 30 minutes, or doubled in size again.</div>
<div dir="ltr" style="text-align: left;">
Heat oil in a deep skillet over medium-high heat until it reaches to 350°F (180°C).</div>
<div dir="ltr" style="text-align: left;">
Transfer the dough to a clean surface, sprinkle with a bit of flour, and knead for 3-5 minutes, or until you have a soft, shiny, slightly sticky dough.</div>
<div dir="ltr" style="text-align: left;">
Divide the dough into 12 equal parts and roll into balls. Set the balls on a plate and cover with plastic wrap.</div>
<div dir="ltr" style="text-align: left;">
Working one at a time, roll a ball of dough out on your cutting board so it forms a rope 10-inches (25 cm) long and ½-inch (1 cm) in diameter.</div>
<div dir="ltr" style="text-align: left;">
Place a hand on either end of the dough rope. Move one hand upward and the other downward so that the rope becomes twisted in between your hands as you roll it.</div>
<div dir="ltr" style="text-align: left;">
Lift the dough, joining the 2 ends together to seal. The tension in the dough will twist it as it hangs. Add more twists, if desired.</div>
<div dir="ltr" style="text-align: left;">
Repeat with the remaining dough pieces.</div>
<div dir="ltr" style="text-align: left;">
Allow the doughnuts to rise for 30 minutes on a tray or cutting board, flipping halfway.</div>
<div dir="ltr" style="text-align: left;">
Reduce the heat under the skillet to medium.</div>
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Gently lower each doughnut into the hot oil.</div>
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Fry for 5 minutes, or until golden brown. Occasionally flip doughnuts over to ensure they are even in color. Drain on a wire rack.</div>
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In a small bowl, mix together 1 cup (200 g) of sugar and 2 tablespoons of cinnamon.</div>
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Distribute mixture onto a plate, and roll the doughnuts in the cinnamon sugar.</div>
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Serve warm.</div>
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<span style="font-size: x-large;"><b>Jalebi</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqFJDWU3hJWnvMmAJbJB2GzMjT9vCMZgIlHu-ZZErnxxsNu6ZGlmnzOlra5H-JHFTnMaKtOH6illxRRIf_Hq70uyOPQHhTZKl7PDunbGEqNMiAxv_NWmGjTm_swiR8v6xjF16bUHFhHw/s1600/Jalebi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="479" data-original-width="480" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqFJDWU3hJWnvMmAJbJB2GzMjT9vCMZgIlHu-ZZErnxxsNu6ZGlmnzOlra5H-JHFTnMaKtOH6illxRRIf_Hq70uyOPQHhTZKl7PDunbGEqNMiAxv_NWmGjTm_swiR8v6xjF16bUHFhHw/s400/Jalebi.jpg" width="400" /></span></a></div>
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<div>
<span style="font-size: large;"><b>Ingredients</b></span></div>
<div>
<b>for 50 doughnuts</b></div>
<div>
<br /></div>
<div>
1 cup all-purpose flour (125 g)</div>
<div>
1 teaspoon baking powder</div>
<div>
1 pinch baking soda</div>
<div>
3 tablespoons plain yogurt</div>
<div>
½ teaspoon ground cardamom, divided</div>
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1 cup water, plus 1 tablespoon, divided (240 mL)</div>
<div>
¼ teaspoon turmeric powder, optional, or 2 drops of orange food coloring</div>
<div>
1 cup sugar (200 g)</div>
<div>
3 strands saffron</div>
<div>
½ teaspoon lemon juice</div>
<div>
oil, for frying</div>
<div>
rabri, for serving</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Preparation</span></b></div>
<div>
In a large bowl, whisk together the flour, baking powder, and baking soda.</div>
<div>
Add the yogurt and ¼ teaspoon of cardamom.</div>
<div>
Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.</div>
<div>
Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.</div>
<div>
Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.</div>
<div>
Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.</div>
<div>
Simmer until a sticky syrup develops, about 5 minutes.</div>
<div>
Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.</div>
<div>
Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).</div>
<div>
Squeeze the batter into the hot oil, making small circular spiral shapes.</div>
<div>
Increase the heat to medium-high.</div>
<div>
Fry the dough shapes until they are crispy on both sides, about 5 minutes.</div>
<div>
Remove and immediately dip in the syrup mixture.</div>
<div>
Serve with rabri, if desired.</div>
<div>
<br /></div>
</div>
</div>
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