tag:blogger.com,1999:blog-85902418695619054552024-03-28T02:30:59.765-07:00Home Cooking In MontanaElliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.comBlogger533125tag:blogger.com,1999:blog-8590241869561905455.post-44191017617855370002016-06-20T07:54:00.000-07:002016-06-20T07:54:35.057-07:00Quick and Easy Brazilian Spicy Cheese Bread (GF)... and an idea.<div class="separator" style="clear: both; text-align: center;">
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<b>Blender Brazilian Spicy Cheese Bread (GF)... and an idea. </b>While I've made and posted the Brazilian cheese breads (pao de queijo) before, this version is much, much easier! So easy in fact, that I've made them way too many times than I should have:). They are so delicious that you don't realize how quickly they disappear! And I love the amount it makes... not too many, nor too few. </div>
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When I first made the first batch, I wanted them to be more mochi-like in texture because I like them chewy. But then I noticed something interesting with a pan that I had left a little longer in the oven. They no longer had the mochi like interior, especially after I had allowed them to cool. They froze extremely well and when I defrosted them some time later, I found the chewy texture had completely disappeared. Inside they were a bit hollow, which immediately reminded me of the pate choux pastry used to make eclairs/profiteroles... </div>
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Of course my mind started thinking of all the possibilities. I just knew they would be wonderful as little "breads" that I could fill, to use for an afternoon tea sandwich... or even for an appetizer when I needed to make something for the gluten intolerant. And so I quickly filled the breads with an egg salad, and they were simply wonderful! My husband really loved these. The cheese flavor complimented the egg... and well, it was a win-win situation:). Hope you enjoy...</div>
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<b>Tip:</b> <i>You can freeze the breads to use later and fill them if you like. To fill, simply cut the tops while still semi-frozen, scoop out some of the bread interior and then defrost completely. Fill with your favorite filling... you can use them as a gluten-free appetizer or "sandwich" for afternoon tea. </i></div>
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<b>Ingredients:</b> <i>Now while I made these to be spicy, you can certainly make them without any chile:)... </i></div>
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1 egg, at room temperature (I'll be honest, it's not always at room temp:)</div>
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1/3 cup extra light olive oil</div>
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2/3 cup milk</div>
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1 1/2 cups (170 grams) tapioca starch</div>
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1 cup medium packed (100 grams) grated cheese of choice*</div>
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1 teaspoon salt, or to taste</div>
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1/4-1 teaspoon togarashi chile flakes, <i>can use any finely ground chile/adjust amount to taste/ or skip</i></div>
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<i>*can use mozzarella, cheddar, parmesan, gryuere, or combination of hard cheeses, etc.</i></div>
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<b>Directions:</b></div>
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<li>Preheat the oven to <b>400°F. </b></li>
<li>Grease 3 mini muffin tins generously. My tins are really mini... so if yours are bigger you might not need 3 tins, but you might need to adjust baking time to allow for the bigger tin.</li>
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1. Place all ingredients in blender and blend until smooth.</div>
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2. Divide batter into the mini muffin tins wells, filling the well to the top.</div>
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3. Bake in the oven for 12 -14 minutes, until all puffy and lightly browned. </div>
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4. Eat while warm or save to reheat later... or simply freeze for later.</div>
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<b>NOTE:</b> <i>If you want a more mochi-like interior, bake until breads barely get any color... if you want to have them on the drier side, bake a minute or 2 longer or until the breads catch a bit more golden color. To dry them even further, turn off oven and allow the breads to cool in oven with door slightly open. Check on them though... and remove when you feel they have dried up enough. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2RHo9oia69ydvUVRlhuZCFrLa_HySStHwrIVfvB1YMAULfx5i959-qcW3AfeP0-Ida0bpvZfKq5jFB_q2hmSqQjZ_C3-sHK07_MfpG_DHSVwBqGHLLVPatuMQ2yvZpoa-YhCviF_Rtg/s1600/2016-03-17+spicy+brazilian+cheese+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2RHo9oia69ydvUVRlhuZCFrLa_HySStHwrIVfvB1YMAULfx5i959-qcW3AfeP0-Ida0bpvZfKq5jFB_q2hmSqQjZ_C3-sHK07_MfpG_DHSVwBqGHLLVPatuMQ2yvZpoa-YhCviF_Rtg/s400/2016-03-17+spicy+brazilian+cheese+bread.jpg" width="400" /></a></div>
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<i>I filled mine with an egg salad, but tuna or chicken salad would work well... as well as other fillings of choice.</i></div>
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Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-8590241869561905455.post-37616836043000975022016-04-26T06:00:00.000-07:002016-04-26T08:37:41.728-07:00Grain- Free Plantain Waffles<div class="separator" style="clear: both; text-align: center;">
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<b>Grain-Free/ Nut-Free Plantain Waffles... </b>Have you ever had waffles made with plantains? Ok, do you find yourself even buying plantains? Well, if you're anything like me, you would be curious to find out that plantain waffles are possible. Ok, so these waffles are a bit softer than the traditional crisp waffles.... but waffles nevertheless:). Actually, they do crisp up rather nicely if you place them in the toaster oven to bake further.</div>
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The first time I had plantain waffles was maybe about a half year ago, when my husband and I were visiting family. We had on overnight flight and were arriving early in the morning hours. My sister-in-law greeted us with these freshly made and delicious plantain waffles. Along with maple syrup and some great coffee we were set for the day. </div>
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I was so amazed with the waffles that I knew I was going to make them when I got home. While my sister-in-law used some almond butter and some other good stuff, I have provided the basic recipe.You can adjust to your liking by adding some chia seeds, flax seeds, etc.</div>
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Yes, these waffles are gluten-free, and contain no flour of any kind. While these are great for breakfast as a sweet alternative, you can easily turn them into something a bit more savory... and serve them when you need some type of "bread". I think they'd be especially good as a sandwich, for those days when you need something on the go. </div>
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I should mention, that if you don't have a waffle maker... you can just turn them into pancakes:). Hope you enjoy...</div>
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<b>Ingredients:</b><i> adapted from <a href="http://www.thepaleomom.com/2012/09/perfect-paleo-pancakes.html">PaleoMom</a></i></div>
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3 large <u>green</u> * plantains (about 2 cups pureed), <i>mine were on the small side and I used 4</i></div>
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4 large eggs</div>
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2 tsps vanilla </div>
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3 TBS extra virgin coconut oil/butter, <i>I used a combination</i></div>
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2 TBS coconut sugar, <i>can be optional, you can add more if you like</i></div>
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1/8 tsp salt, or to taste</div>
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½ tsp baking soda</div>
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cinnamon, nutmeg, or any other flavorings you like</div>
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<b>*Note:</b><i>While I specify green plantains, I've also made the waffles using somewhat yellow plantains, which also works... in case you buy the green and don't get the chance to make the waffles then and there:)</i></div>
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<b>Directions:</b></div>
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1. Quarter and peel plantains. </div>
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2. Place plantain pieces in blender and blend till smooth, or until consistency of play-dough. </div>
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3. Add eggs and blend again till you get a smooth batter.</div>
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4. Add the rest of the ingredients to the blender and process on high for an additional 1-2 minute or until you get a really good smooth batter.</div>
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5. Preheat waffle maker and add about 1/2 cup batter, or as much/ little as your waffle maker takes. </div>
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6. Repeat with remaining batter.</div>
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7. Serve with maple syrup and fruits if desired.</div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com6tag:blogger.com,1999:blog-8590241869561905455.post-48240385823136830722016-03-15T06:00:00.000-07:002016-12-22T09:12:58.566-08:00Kolaches<div class="separator" style="clear: both; text-align: center;">
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<b>Kolaches... filled with apple filling. </b>I know I haven't posted in a great while, but life has been quite busy for me. As much as I've wanted to post at least a recipe or 2 during this long absence, I simply haven't been able to do so until now. To make a long story short, I have been busy moving from our old house to a new house... and a new place... and all this during the wintery Montana months! As you can imagine, my kitchen utensils weren't always available to me... </div>
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However, today I'm excited to finally share a recipe with you:). It's an easy sort of recipe with wonderful results! The dough is quite versatile... it can be used as a sweet dough (fruit/ nut/ nutella)... or even savory(think spiced ground meat/sausage rolls or even an onion filling). </div>
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The resulting recipe for Kolaches, came about when I found myself with a container of frozen apple filling that I wanted to use up. My thoughts initially was to make a strudel, but I had no phyllo dough on hand. Then I thought to make an apple pie pizza, but didn't want to make something that I have been making too much of lately:). Incidentally, one of these days, I shall have to make the apple pizza again, just to post it here, because it is one of my favorites. In any case, because I had seen a video clip not too long ago on making simple and easy kolaches, I immediately thought the apple filling would work amazingly well in kolaches. And it sure did!</div>
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While I made my kolaches with an apple filling, you can opt to make a cheese filling if you prefer...or try another fruit filling of choice. Since this recipe comes from Cook's Country, they include the cheese filling recipe, as well as the option of making your own fruit filling from frozen fruit. I've included the information as part of the recipe, even though I used my own apple filling. You can certainly be creative and make any filling you prefer... but the dough is really nice to work with. I have plans to one day make kolaches that are filled with custard and then topped with half on apricot(similar to<a href="http://homecookinginmontana.blogspot.com/2010/01/michel-richards-egg-pastryor-apricot.html"> these</a>)... doesn't that sound good? I know there are a ton of filling variations, so the recipe is perfect....to make again and again... and file it in the recipe index:). Hope you enjoy...</div>
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<b>Note:</b> <i>The original recipe includes all purpose flour, but I used bread flour because I like the result I get in sweet doughs... however, feel free to use all purpose. Also, while the original recipe doesn't include any vanilla, I find I can't bake without it:). You can even add some orange/lemon zest to the dough if you like.</i></div>
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<b>Tip</b><i>: You can make smaller kolaches... making 32 instead of 16 and using a smaller cup to make indentations. I think the smaller versions would be lovely as part of an afternoon tea menu. </i></div>
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<b>You will need:</b> makes 16 kolaches adapted from <i>Cook's Country</i></div>
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<b><u>Kolach dough:</u></b></div>
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1 cup whole milk, can be straight out from fridge</div>
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10 tablespoons butter, melted</div>
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1 large egg plus 2 large egg yolks</div>
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3 ½ cups bread flour</div>
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⅓ cup sugar </div>
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2¼ teaspoons instant yeast</div>
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1 ½ teaspoon salt, can lower to taste</div>
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1 tsp vanilla extract, can be optional</div>
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<b><u>For a cheese filling:</u></b></div>
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6 ounces cream cheese, softened</div>
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3 tablespoons sugar, can adjust to taste</div>
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1 tablespoon flour</div>
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½ teaspoon grated lemon zest</div>
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6 ounces (3/4 cup) ricotta cheese</div>
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vanilla extract, to taste</div>
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<b><u>For a frozen type fruit filling:</u></b></div>
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10 ounces frozen pineapple, blueberries, or cherries</div>
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5 tablespoons sugar</div>
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4 teaspoons cornstarch</div>
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can add extract of choice, vanilla, almond, lemon etc<b> </b></div>
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<b><u>Streusel Topping:</u></b></div>
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1 tablespoon plus 2 teaspoons all purpose flour</div>
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2 tablespoons plus 2 teaspoons sugar </div>
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1 tablespoon unsalted butter cut into 8 pieces and chilled</div>
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<b><u>Egg Wash:</u></b></div>
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1 egg mixed with 1 tablespoon milk</div>
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<b><u>Powdered sugar glaze</u>,</b> optional </div>
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mix powder sugar with a bit of water/milk until drizzling consistency</div>
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<b>Directions:</b></div>
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<b><u>For the dough: </u></b></div>
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1. Combine milk, hot melted butter and eggs together in measuring cup... and add vanilla extract, if using. Mixture may be lumpy.</div>
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2. Combine dry ingredients in the bowl of a standing mixer then add milk mixture and knead for 2 minutes on low speed until combined. Increase speed to medium and continue kneading for 8 to 12 minutes until dough no longer sticks to side of bowl. If the dough hasn't cleared the bowl after 12 minutes, add more flour, 1 Tablespoon at a time, up to 2 Tablespoons.</div>
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3. Place dough in an oiled bowl and cover with plastic wrap... let rise in warm place for 1 hour or until doubled. </div>
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( <i>Alternately, adjust oven racks to upper-middle and lower-middle positions. Place dough bowl on the </i><i>upper-middle rack and </i><i>place a small pot on the l</i><i>ower-middle rack (underneath dough bowl)and pour 3 cups boiling water into small pot, close oven door, and let dough rise about 1 hour or until doubled.</i>)</div>
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<b>Tip:</b> <i>You can also refrigerate dough overnight in a covered bowl, bring to room temp, and allow to rise till doubled and proceed with recipe.</i></div>
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4. In the meantime, combine egg wash, make streusel, make filling of choice and set aside.</div>
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<li><b>For the Streusel: </b>Combine all ingredients and mix together with fingers. Cover and refrigerate until needed</li>
<li><b>For a Cheese Filling: </b>Using stand mixer fitted with paddle, beat the Cream Cheese, Sugar, Flour, and Lemon Zest on low speed until smooth, about 1 minute. Add Ricotta Cheese and beat until just combined, about 30 seconds. Transfer to bowl, cover and refrigerate until ready to use.</li>
<li><b>For a Fruit Filling: </b>Combine 10 oz frozen Pineapple, Blueberries, or Cherries with 5 Tablespoons Sugar; and 4 teaspoons Cornstarch in bowl. Microwave, covered, until bubbling and thickened, about 6 minutes, stirring halfway through cooking. Mash with a potato masher. Let cool completely and fill Kolaches as directed.</li>
<li><b>For the Apple Filling... </b>I used a previous frozen apple filling found in my <a href="http://homecookinginmontana.blogspot.com/2009/03/apple-turnovers-using-phyllo-dough.html">apple turnover recipe</a>.(You may or may not use all of the filling.) </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXDlVV-D7Yuc-Y7iRDIstrDMrGvZ0n7Hgty63PBRr9gDDY64Sr6jxx55_yRbOvPe72fPCDpH9A4Gobg8wNWFguEbHobrfkDR40m_qGf5G_67H32DNPAki73Xf5J8VZY0rAd4iqe6wQ-E/s1600/Collages152.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXDlVV-D7Yuc-Y7iRDIstrDMrGvZ0n7Hgty63PBRr9gDDY64Sr6jxx55_yRbOvPe72fPCDpH9A4Gobg8wNWFguEbHobrfkDR40m_qGf5G_67H32DNPAki73Xf5J8VZY0rAd4iqe6wQ-E/s400/Collages152.jpg" width="400" /></a></div>
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<b><u>To Assemble and Bake the Kolaches:</u></b> </div>
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<li>Line 2 rimmed baking sheets with parchment paper.</li>
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1. After dough has risen, remove from bowl and flatten dough into a rectangular shape with fingers...divide dough into quarters, and cut each quarter into 4 equal pieces.... resulting in 16 pieces </div>
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2. Form each piece into a smooth, tight ball. Arrange 8 balls on each baking sheet and cover loosely with plastic wrap. </div>
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3. Place the baking sheets in a warm place and allow to double. (alternately place sheets in the oven, replace the water in the small pot with 3 cups boiling water, close oven door and let rise until doubled, about 90 minutes or until nicely doubled and puffy.)</div>
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<li><b>Preheat oven to 350 Deg F</b></li>
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4. Grease and flour the bottom of a ⅓ cup dry measure or a glass with a 2¼ inch diameter and use to make deep indents on top of each ball until bottom of measuring cup touches baking sheet.</div>
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5. Fill each indentation with about 1.5 tablespoons of filling... use your choice.</div>
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6. Brush tops of each pastry with egg wash, and then sprinkle sides with streusel</div>
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7. Bake for 20 to 25 minutes (do not over bake, lightly colored) and let cool for about 20 minutes. Glaze with powdered sugar glaze if desired.</div>
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<b>Tip:</b> <i>if you plan on freezing some baked. allow to cool and wrap well before placing in freezer. Defrost and warm slightly before serving.</i></div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com8tag:blogger.com,1999:blog-8590241869561905455.post-79377956071711736682015-10-30T06:00:00.000-07:002015-10-30T11:50:29.750-07:00Jacques Pepin's Pork Schnitzel ...with crispy rice coating.(Gluten-Free).<div class="separator" style="clear: both; text-align: center;">
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<b>Jacques Pepin's Pork Schnitzel ...with crispy rice coating.(Gluten-Free). </b>I needed to share this recipe with you... not only because it's a recipe that comes from one of my very favorite chefs, but because this is an outstanding dish. </div>
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If you are looking for a quick dinner option that kids and adults will enjoy, well this crispy pork schnitzel will please even the pickiest of folks.</div>
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While I've made schnitzel many times over and over again, this recipe caught my eye recently because of the ingenious idea to use rice cakes for the crumb topping. Why, oh why have I never thought of using rice cakes? Maybe, because I really don't have them around the house:)... </div>
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In any case, we simply loved the result of the crispy and delicious tasting coating that added a pop of texture a well as flavor to an otherwise ordinary schnitzel. Schnitzel. Ordinary? Not exactly. But this... rice cake topping... takes the schnitzel to another level. A must try!</div>
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Using crushed up rice cakes is an excellent alternative to the usual regular bread crumb/panko crumb topping... not only because of the "pop" in texture but it makes the schnitzel gluten-free, making it ideal as a dinner option for the gluten intolerant.</div>
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While I have posted the recipe for the balsamic pan sauce that accompanies the schnitzel recipe, I ended up adjusting my sauce to include ingredients on hand. Of course, this dish can easily be made with chicken breasts... even veal. Hope you enjoy...</div>
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<b>Tip: </b><i>You can can easily freeze cooked schnitzels(wrap each individually) and re-crisp in oven for another day. I use my toaster oven for re-heating.</i></div>
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<u><b>You will need:</b></u> adapted from <i>Jacques Pépin Heart & Soul in the Kitchen</i> via the <a href="http://www.thekitchn.com/recipe-jacques-pepins-pork-schnitzel-with-crispy-rice-coating-223888">Kitchn</a></div>
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4 (5 oz) boneless pork loin steaks </div>
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3/4 teaspoon salt, or to taste</div>
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3/4 teaspoon freshly ground black pepper, or to taste</div>
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3/4 teaspoon dried oregano, optional</div>
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1 egg, beaten well with a fork in a shallow bowl</div>
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3 rice cakes (1oz), <i>I used wild rice- lightly salted</i></div>
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2 tablespoons olive oil</div>
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1 tablespoon unsalted butter</div>
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<u>Making Balsamic Pan Sauce:</u></div>
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3 tablespoons balsamic vinegar( I used white)</div>
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1/2 cup homemade chicken stock ( I used a mixture of chicken and beef)</div>
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1/3 cup Bloody Mary mix (I used a bit of ketchup)</div>
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2 tablespoons chopped fresh cilantro or chives (I omitted)</div>
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<b>Directions:</b></div>
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1. Trim pork pieces of sinew and fat. Place a piece of plastic wrap over meat and using a meat pounder, pound pork steak until about 3/8-inch thick. </div>
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2. Sprinkle the pork with the salt and pepper and dried oregano. Set aside.</div>
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3. Process rice cake until broken up completely and has small pieces of crumbs... don't over-process so that it gets too powdery.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGLOQjO_KYBVuw2SJlu-VvlBy7q_Qk-BpwndPwppnBu5I32LMm3heYtrIIAVtCFEG2doX26mscU9sPx7Vu6CN7m2VZ2HD2UBga9dp-mosLwggo5yWHHYgRMeNlCiq_JXsNDK2uCuWha4/s1600/2015-10-30+pork+schnitzel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGLOQjO_KYBVuw2SJlu-VvlBy7q_Qk-BpwndPwppnBu5I32LMm3heYtrIIAVtCFEG2doX26mscU9sPx7Vu6CN7m2VZ2HD2UBga9dp-mosLwggo5yWHHYgRMeNlCiq_JXsNDK2uCuWha4/" height="250" width="400" /></a></div>
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4. Place rice cake crumbs in a bowl, add egg in separate bowl and beat till combined.</div>
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5. Dip each piece pork into the beaten egg and coat well with the rice cake crumbs.</div>
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Tip:<i>You can make this ahead if you like and refrigerate.</i></div>
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6. In a non stick pan, heat the oil and butter and add the coated pork and cook for about 1 1/2 minutes on each side... or until cooked through and browned on the outside. Depending on the size of your pan you may need to do this in 2 batches (or 2 skillets), adjusting the oil and butter as needed. </div>
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7. Place cooked pork schnitzels on a paper towel lined plate to absorb any excess fat. Transfer to a serving platter.</div>
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<u>To make ahead re-crisp: </u><i>You can place pork schnitzel in toaster oven at 425 for a few minutes until hot and crispy</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-Py7XvFMWXq2UFg4a2pU5Rd-o4RiTa5M0AJtC_JlYTaxpxucZBohG6A4qJL2btX4mPTkp6R_quRKAqzintJ-XBkX2ZbuBU8GDmcOW1dYRbZz9ScW2OvBJ1bJf8zDhtN8s3VL6qu4U6w/s1600/Collages151.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-Py7XvFMWXq2UFg4a2pU5Rd-o4RiTa5M0AJtC_JlYTaxpxucZBohG6A4qJL2btX4mPTkp6R_quRKAqzintJ-XBkX2ZbuBU8GDmcOW1dYRbZz9ScW2OvBJ1bJf8zDhtN8s3VL6qu4U6w/" height="308" width="400" /></a></div>
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<u>To make Sauce:</u><i> This sauce is a bit on the sweet and savory side... feel free to make your own pan sauce or skip altogether. I ended up adjusting my sauce according to ingredients I had in the house. However, I am posting the original ingredients and method.</i></div>
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1. If using two skillets, combine the drippings in one skillet. </div>
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2. Add the vinegar to the pan and cook for 30 to 45 seconds, until most of the liquid has evaporated.</div>
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3. Add the chicken stock and Bloody Mary mix then continue to cook for about 1 minute, until slightly thickened.</div>
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4. Pour the sauce over and around the steaks. Sprinkle cilantro or chives on top, if desired</div>
Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-4349954349897616852015-09-10T07:02:00.003-07:002015-09-10T07:02:50.219-07:00The Best and Easiest No Churn Ice Cream/Gelato... an Espresso Gelato Variation.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vhHRjAk-k8suSwNvu1HZeSJwqV0KpRDn7kwkKt6pPcM49F6IelrgWif1aKeOR7sXJsthYlFrzDHEIRgsv4xnNh-CaAOFq4xwBNihrsSK06REzDQtKZsc8p2pYwduDdovbF_IDOGzLFo/s1600/ice+cream+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vhHRjAk-k8suSwNvu1HZeSJwqV0KpRDn7kwkKt6pPcM49F6IelrgWif1aKeOR7sXJsthYlFrzDHEIRgsv4xnNh-CaAOFq4xwBNihrsSK06REzDQtKZsc8p2pYwduDdovbF_IDOGzLFo/s400/ice+cream+004.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPsN1Ij9S47Xi-afyjfOHVa9XN08upXvP0_kByS9VzF2Szy-gtDfZOa8vrr_O4uLo7rKCpfht_O_EZX5hNDKDOGJhfg-Dn-BTuN12Qv6uAU1svG20VTNBgV7Bwbq3Sh1iCdOsqZziHB8/s1600/ice+cream+014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPsN1Ij9S47Xi-afyjfOHVa9XN08upXvP0_kByS9VzF2Szy-gtDfZOa8vrr_O4uLo7rKCpfht_O_EZX5hNDKDOGJhfg-Dn-BTuN12Qv6uAU1svG20VTNBgV7Bwbq3Sh1iCdOsqZziHB8/s400/ice+cream+014.JPG" width="400" /></a></div>
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<b>Espresso Ice Cream/Gelato Variation... No Churn, One Bowl, 4 Ingredients. </b>Since I mentioned in my last post the amazing ice cream I've been making this summer ... I knew I couldn't let it go without sharing it with you as well. I know it's kind of late, why with summer being almost over... but ice cream, well, ice scream can be made all year round:).</div>
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If you've always wanted to make ice scream at home and had no ice scream maker... well, this recipe is for you. </div>
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If you've always wanted to make homemade ice scream that was smooth, creamy and without ice crystals... then this recipe is for you. </div>
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If you've always wanted to make a ton of ice scream variations without so many recipe variations... well, this ice cream is for you. </div>
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If you enjoy the store-bought <i>Tallenti</i> gelato... well, this homemade version is it! Actually, my husband says it's way better. </div>
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Ok, so I hardly ever call a recipe AMAZING... because recipes are quite subjective. What I may call amazing, you may not... and while others may call a recipe amazing, I may not. But... this ice scream recipe is truly outstanding. And it's super, super simple to make! It will amaze you and amaze your guests as well. Well, at least those of us that like ice scream:)...</div>
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I've made this ice cream(more like gelato) many times... it's foolproof! I've played around with the flavor variations, and they've all been delicious. And while I've posted exact measurements for best results, I've also used a can of sweetened condensed milk combined with 1 (475ml=2 cups) heavy cream container... to make a double batch. This way you don't need to buy a second container of heavy cream:). It's a tad sweeter, but not noticeably. </div>
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While you can find variations to the no churn ice cream online, I find this is by far the easiest to do. You place all the ingredients in a bowl and whip to soft peaks... this of course doesn't include any add-ins you may choose to include, which you' ll fold in at the end. The only thing you have to remember is to not over beat the cream... otherwise it will turn buttery. Beat it to the consistency of a light mayonnaise and you'll be ok.. And all this is done in a single bowl... no need to beat the cream separately.</div>
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I hope you enjoy this recipe as much as I do... I know my husband enjoys it the most:). This would be lovely... placed in disposable containers with a pretty label... perfect to bring as a hostess gift. Hope you enjoy...</div>
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<b>Note</b>: <i>You can make this ice cream/gelato with with a ton of variations... the idea is to use heavy cream, sweetened condensed milk and flavorings of choice. </i></div>
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<i>The alcohol can be optional, though it keeps the ice scream from freezing solid in the freezer.</i></div>
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<i>Variations I have made in the past included ingredients I had on hand at the moment:</i></div>
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<i> 1)A mint chocolate chip, adding mint extract, and mini chips along with 1 TBS cherry liqueur, </i></div>
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<i>2) A chocolate rum-walnut, adding 1-2 TBS dark cocoa, rum extract and chopped walnuts along with 1 TBS cherry liqueur, </i></div>
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<i>3) A cherry shaved chocolate(cherry garcia), adding just the cherries from fruit-sweetened cherry preserves, almond extract, and shavings of dark chocolate along with 1 TBS cherry liqueur.</i></div>
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<i><u>But variations can be endless...</u> adding broken up cookies, brownies, cookie dough, various cooked down fruits, nuts and chocolate can all be used. Be creative and make your own... apple pie, pumpkin pie and cherry pie sound wonderful:)...</i></div>
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<b>Ingredients: </b>Adapted from <a href="https://www.blogger.com/"><span id="goog_206595476"></span>Nigella Lawson<span id="goog_206595477"></span></a> -<b> </b><i>makes about 1 1/2 pints (or 800 ml) </i></div>
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1 ¼ cups cold heavy cream</div>
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⅔ cup sweetened condensed milk</div>
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2 tablespoons instant espresso powder</div>
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2 tablespoons Irish Cream (or you can use espresso liqueur)</div>
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<b>Directions:</b></div>
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1. Measure and place all ingredients in a large bowl.</div>
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2. Using a hand held mixer(or you can whisk by hand) beat ingredients until soft peaks form, and has thickened into an airy mixture, almost similar to a light mayonnaise consistency.<u> Do not overbeat</u>.</div>
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3. Pour in a freezer proof air tight container, and freeze overnight.</div>
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4. Enjoy a scoop of delicious and super smooth ice cream:)!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh934RhGxfI-K3X7umfbow_XoaO7LaBRNy0_fmLdl9jlXJLcuL4IXr0xH0iZPAJwt78xCd0oC2nGeVxRwEeuufpj24-i_0EaA1TnpkBusTTO5SPCefvpUYfQ-Ib6NXPP0sYdp1mr7hVc04/s1600/Recently+Updated2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh934RhGxfI-K3X7umfbow_XoaO7LaBRNy0_fmLdl9jlXJLcuL4IXr0xH0iZPAJwt78xCd0oC2nGeVxRwEeuufpj24-i_0EaA1TnpkBusTTO5SPCefvpUYfQ-Ib6NXPP0sYdp1mr7hVc04/s400/Recently+Updated2.jpg" width="400" /></a></div>
Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com4tag:blogger.com,1999:blog-8590241869561905455.post-55591043700526515332015-08-07T06:00:00.000-07:002015-08-07T07:48:50.949-07:00Romanian Chicken Papricas... chicken with tomato sauce and dumplings.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMoma6h5UWlGnYnXCJOtqBvtS1bVSeIBHiRxklmXIzq3FuBVfYLo2vgkQRFXp2AUp4UJwHgGQ2iw826jfmxo6OU14cuAPwVquvj-V9pPMRToKAjN_ZHSG_soeUOPoJdJff-b4IQ9Y7oM/s1600/romanian+papricas,+baking+powder+wings+054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMoma6h5UWlGnYnXCJOtqBvtS1bVSeIBHiRxklmXIzq3FuBVfYLo2vgkQRFXp2AUp4UJwHgGQ2iw826jfmxo6OU14cuAPwVquvj-V9pPMRToKAjN_ZHSG_soeUOPoJdJff-b4IQ9Y7oM/s1600/romanian+papricas,+baking+powder+wings+054.JPG" width="400" /></a></div>
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<b>Romanian Chicken Papricas... chicken with tomato sauce and dumplings. </b>It's been awhile since I've posted, I hope you are all doing well. A big thanks to you all who still try out recipes and share your feedback. I really appreciate your kind words and taking the time to stop by...</div>
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Summer has been busy and time has flown by so quickly! I've been meaning to post an amazing ice scream recipe that I made throughout the summer, a recipe that would be appropriate for these warmer months. Somehow I haven't had the chance to make it again so I could take pictures... I'm hoping I can still find my camera, and that it still works:). Truthfully, I have not been cooking or baking much... just haven't had the drive to try out new recipes lately (well, except for the ice scream recipe that made me go out and buy the ingredients). We've somehow resorted to eating simple meals, and have to say we kind of got into the habit of pulling out whatever is in the fridge or pantry and calling it a meal.... of course always adding some vegetables on the table:).</div>
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However, from time to time(guests being in town), I've been able pull out my recipe index and make some of the traditional Romanian dishes... I've had this recipe in my draft folder for some time now and thought to post it. It brought wonderful memories for me, as I loved <i>papricas </i>growing up... </div>
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The dish is simple to make... doesn't have complex flavors... but it is still quite delicious and comforting. Romanian sauces are always quite similar, and this sauce isn't much different from the tomato based sauces found in Romanian cooking. However, the dumplings add another dimension to the dish and make it that much more comforting:). Hope you enjoy...</div>
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<b>You will need:</b></div>
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1.5-2 lbs chicken meat, cut in 2 inch pieces (I used 2 boneless things, 2 drumsticks, 2 breast pieces)</div>
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2 TBS oil</div>
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1 onion (1 1/2 cups dice)</div>
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2 crushed garlic cloves, <i>optional- I rather like it without</i></div>
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2 TBS tomato paste</div>
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2 tsps paprika</div>
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3-4 cups chicken stock</div>
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2 bay leaves</div>
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salt and pepper to taste</div>
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lemon juice to taste</div>
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chopped parsley, as needed</div>
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<u>Dumpling Batter</u>:</div>
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2 eggs(113grams), beaten</div>
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7 TBS (67 grams) flour</div>
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pinch of salt</div>
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<b>Directions:</b></div>
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1. Cut up chicken pieces and season with salt and pepper. Set aside.</div>
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2. <u>Make dumpling batter:</u> </div>
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Beat eggs, add flour and pinch of salt. Whisk ingredients together until combined. Set aside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEyzyZ-wj0AgTUQY_CucnoOeDlngkAOFJCQT6Xd_TpJam4SyAZgCBQy0pYiONJn2XKzAXoG7tEkNtYaIMhN__SkKQ8vVj33mg5BlZSnDo5ixdGjsSkgJa_mSRF6bLSLX8Jlsx8o3kp7c/s1600/Collages146.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEyzyZ-wj0AgTUQY_CucnoOeDlngkAOFJCQT6Xd_TpJam4SyAZgCBQy0pYiONJn2XKzAXoG7tEkNtYaIMhN__SkKQ8vVj33mg5BlZSnDo5ixdGjsSkgJa_mSRF6bLSLX8Jlsx8o3kp7c/s1600/Collages146.jpg" width="400" /></a></div>
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3. Heat large skillet on medium heat. Add oil.</div>
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4. When oil is hot add chicken pieces in single layer. Allow meat to brown before turning. </div>
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5. Turn chicken pieces over and cook until meat is 3/4 of the way cooked. This should take about 5-7 minutes.</div>
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6. Lower heat to medium/low and add onion to pan. </div>
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7. Stir and scrape any browned bits and continue cooking onion and meat for about 10-15 minutes on medium low heat. </div>
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8. Add crushed garlic cloves(if using), tomato paste and paprika. Stir to combine thoroughly and cook for an additional 1-2 minutes. <i>You can remove the pan from the heat so you can combine the ingredients easier without risking burning the meat and onion... and then just place it back on the heat to continue cooking. </i></div>
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9. Off heat, add 3-4 cups of chicken stock slowly and stir to combine(amount of stock depends how thin you want the sauce to be...start with smaller amount and adjust later, if you feel it needs it.)</div>
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10. Place skillet back on heat and add bay leaves.</div>
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11. Heat on high and bring sauce to a boil, then lower heat to a soft boil(med/low heat) and cook for an additional 10-15 minutes or until sauce is thickened slightly. </div>
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12. Lower heat to low and make sure there are no boiling bubbles occurring, then slowly place teaspoon sized dumpling batter in sauce ... allow batter to slowly fall from the teaspoon in the sauce. Keep the teaspoon close to the sauce when forming dumplings... otherwise the dumplings will disintegrate if formed and dropped from a distance. </div>
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<b><u>Tip:</u></b> <i>It helps to dip spoon in the hot liquid sauce before forming dumplings as this makes it easier for the dumpling to release from the spoon.</i></div>
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13. Continue forming dumplings until all batter is used up. Allow to cook until slightly puffed and soft.... about 10-15 more minutes <u>or until dumplings are cooked through</u>. </div>
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14. Add lemon juice to taste and adjust seasoning. Lemon juice can be optional, but I find it brightens the dish well, bringing out the flavors. Cook for an additional minute or so. Sprinkle with parsley.</div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com6tag:blogger.com,1999:blog-8590241869561905455.post-86086747453030224652015-05-04T06:00:00.000-07:002016-12-21T08:58:50.181-08:00Easy Moist Chocolate Cake ... with chocolate ganache.<div class="separator" style="clear: both; text-align: center;">
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<b>Easy Moist Chocolate Cake ... with chocolate ganache.</b> I know this isn't something new... it's just chocolate cake. BUT... it's a moist cake with deep chocolate flavor. Ok, maybe most chocolate cakes can vouch for that. However, I like this cake for it's simplicity... and well, for the fact that it doesn't use 2 cups of sugar... nor does it use lots of eggs, because sometimes you only have a single egg in the fridge. I like it because it reminds me of those box cake mixes... and yet it's made from scratch. The cake is light, tender and fluffy, but with enough structure to take on a chocolate ganache.... and somehow, a slice doesn't feel too heavy when eaten with a cup of coffee.</div>
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You can make this cake using simple ingredients, but the outcome can be anything but simple... depending on how you adapt it. It's super delicious with the addition of a chocolate ganache. While I posted the basic recipe, feel free to add all sorts of flavorings to the cake or ganache (orange zest, mint, Irish cream, etc.)... a sprinkle of chopped nuts would be good too. For Christmas, crushed mint candies would be nice on top of the ganache. For Thanksgiving, you could add some warm spices to the cake batter and top the ganache with some chopped dried cranberries and maybe some crushed nuts. The cake is simple to make and can be "stretched" to feed quite a few people....</div>
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I made this cake awhile back... a few times... and found the cake adaptable to many uses. This cake is great as a simple snack cake with powdered sugar(no ganache), also good crumbled to make cake pops... or served elegantly with ganache along with a scoop of ice cream, whipped cream or even a drizzle of raspberry coulis. However it's served, I found it worthy to post:). Hope you enjoy...</div>
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<b>You will need:</b> <i>adapted from <a href="http://www.foodandwine.com/recipes/double-chocolate-bundt-cake-with-ganache-glaze">Food and Wine</a></i></div>
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<b><u>Chocolate Cake</u></b></div>
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2 oz chopped chocolate, or chips</div>
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3/4 cup oil, <i>I used extra light olive oil</i></div>
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1 cup sugar</div>
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1 large egg</div>
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1 TBS vanilla extract</div>
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2 cups all-purpose flour</div>
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1/2 cup Dutch-process cocoa powder, <i>I used Hershey's dark</i></div>
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1 tablespoon baking soda</div>
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3/4 teaspoon salt</div>
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1 cup strong-brewed coffee, cooled</div>
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1 1/3 cup sour cream, <i>original recipe</i> <i>uses 1 cup buttermilk</i></div>
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<b><u>Ganache</u></b></div>
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1/3 cup heavy cream</div>
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3 ounces bittersweet chopped chocolate/ or chips</div>
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<b><u>Optional, </u></b></div>
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mini chocolate chips for topping</div>
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<b>Directions:</b></div>
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<ul>
<li>Preheat the oven to <b>350° F.</b> </li>
<li>Oil a 12-cup Bundt pan.... <i>I oiled and floured mine</i></li>
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1. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. </div>
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2. Scrape the chocolate into a medium bowl and let cool slightly. </div>
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3. Whisk in the oil and sugar until smooth, then whisk in the egg and the vanilla extract.</div>
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4. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. </div>
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5. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 of the sour cream(or buttermilk, if using); whisk until smooth. </div>
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6. Add the remaining dry ingredients, coffee and sour cream(or buttermilk, if using) and whisk until smooth.</div>
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7. Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. </div>
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8. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.</div>
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9. In a small saucepan, bring the cream to a boil. Remove from heat and add the 3 ounces of chopped chocolate. Let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.</div>
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10. Pour the ganache over the cooled cake... sprinkle mini chips, if desired. Let the cake stand until the glaze is set, at least 30 minutes, before serving.</div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-8590241869561905455.post-76805663599277467152015-04-03T06:00:00.000-07:002015-04-03T07:49:33.337-07:00Raw Cauliflower Salad... with a tangy vinaigrette.<div class="separator" style="clear: both; text-align: center;">
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<b>Raw Cauliflower Salad... with a tangy vinaigrette.</b> When it comes to salads, I have to admit that I mainly stick to simple salads. Normally, I fluctuate between leafy lettuce or cabbage... and adding the usual suspects, onion, cucumber, and tomatoes. Sometimes, I'll look through my fridge and add that lone boiled egg, or a handful of seeds or nuts to go right along with the rest of the ingredients. At other times, I may add other bits and pieces of veggies that I may have around as well... such as cauliflower, celery or carrots. It's funny how oftentimes the "small" salad I originally intend to make... well, all of a sudden becomes this gigantic bowl of veggies:).</div>
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In any case, the other day, I had finished all the shredded cabbage I had in the fridge, and as there was no leafy lettuce around, I decided to use the cauliflower I had... and of course, used my usual "technique" of adding a few other ingredients I had in the fridge:). And you know what? The result was delicious. </div>
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When it comes to using both cabbage and cauliflower in salads, you'll notice they both need quite a bit of acidity... they absorb it quickly(especially so if the salad sits overnight). You'll need to increase the acidity in the vinaigrette ... more so than you would otherwise add to a regular leafy salad. I prefer most times to use vinegar, but every so often will change things up a bit and add some lemon juice as well. </div>
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While I ended up making this salad with ingredients I had in the house, you can easily be creative and use vegetables you prefer... or omit any you don't care for. </div>
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Using cauliflower as the base of a salad is a wonderful idea, not only is it delicious, but it provides wonderful texture. As a bonus, the salad keeps well... even when made ahead. And because it has a tangy flavor, it can enhance many meaty dishes by cutting through their fat... from BBQ meats, braised meats, sausages, fried chicken and the likes.</div>
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The salad is also wonderful on its own... quite refreshing and filling!</div>
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Because I loved this salad, I thought to share it, in case you are looking for a different sort of salad to make... or you need a salad/side dish bring to a gathering that's mostly free of allergens. If you really want to make a meal of it, try adding some cooked beans, mungbeans, barley, chickpeas, etc. Hope you enjoy... </div>
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<b>Tip:</b> <i>You can easily add in some pomegranate arils... and add a tablespoon or 2 of pomegranate molasses to the dressing. Feel free to use other herbs of choice... mint would be a good one. Lots of other vegetables would be good... fennel, cucumber, radishes, etc.</i></div>
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<b>Note:</b><i> Any type of dressing will work quite well, so feel free to use your favorite. I simply used what I had on hand.</i></div>
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<b>You will need:</b></div>
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1/2 head(3 cups) cauliflower, diced</div>
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1 small bunch(1/2 cup) parsley, chopped</div>
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1 cup red bell pepper, diced</div>
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2 (1/2 cup) celery ribs, diced</div>
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5 thin(1/2 cup) green onion, chopped </div>
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1/3 cup sliced almonds(can use other nuts or seeds of choice)</div>
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<u>Dressing</u></div>
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3 TBS meyer lemon juice (can use regular lemons, but adjust amount to taste)</div>
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1 TBS white balsamic vinegar</div>
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2-3 TBS olive oil, can use a nut oil if desired</div>
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1/2 tsp spicy sesame oil, optional</div>
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3/4-1 tsp salt, or to taste</div>
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pepper to taste</div>
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<b>Directions:</b></div>
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1. Prep all ingredients and set aside.</div>
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2. Make vinaigrette by whisking all the dressing ingredients together until mixed thoroughly.</div>
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3. In a large bowl toss vegetables together and add the vinaigrette. Mix until evenly coated. Adjust taste and mix in almonds.</div>
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4. Pile salad in a clean bowl and serve straightaway... or allow salad to sit and absorb the dressing. The salad will get less tangy as the cauliflower absorbs the dressing. Also, the salad can be made ahead as it keeps well.... just mix in almonds before serving.</div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-1663527042050298892015-03-06T07:48:00.000-08:002015-03-06T09:11:41.350-08:00Romanian Oven-Roasted Cabbage... "Varza La Cuptor"<div class="separator" style="clear: both; text-align: center;">
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<b>Romanian Oven-Roasted Cabbage... "Varza La Cuptor"</b>... This cabbage dish has become one of my new favorites in the last few weeks. I've made it multiple times... and never got tired of it:).</div>
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What I love most about it is that it uses real basic ingredients, resulting in a dish I can eat for days. Funny thing is that I love it cold out of the fridge as well! I know...</div>
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Now, this dish has roots to my Romanian heritage. It was a dish made often in our home while growing up. Since my mom always had homemade sauerkraut in the house, she would make this dish using only fermented cabbage...whole cabbage heads which she sliced thinly.... and she really didn't add any fresh cabbage like I do. But since I don't always have a barrel of sauerkraut on hand, I opt to "fill in" the sauerkraut amount with fresh cabbage and add some lemon juice to make up for some of the acidity sauerkraut imparts to the dish. </div>
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But what I really like, is that on a whim, when I crave this dish, I can make it with just an 18 oz container of store-bought fermented sauerkraut... and a raw head of cabbage. Now I found a particular brand for sauerkraut(<i>Wildbrine</i>) that tastes exactly like the sauerkraut I grew up with... so that's what I used here. However, I've also used jarred <i>Bubbies</i> brand sauerkraut as well... without the garlic and dill flavor. </div>
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If you like anything caramelized... onions especially, you might enjoy this dish. The cabbage in this dish bakes and releases wonderful aromas and tantalizing caramelized flavors. While you can add all sorts of other ingredients to the dish... I love it in its simplicity- cabbage, sauerkraut and onion. </div>
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I am always amazed when simple ingredients produce a dish that's complex in flavors. In the end, the roasted cabbage should have a "dry" consistency... without any liquid lingering in the dish. </div>
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Romanians love to pair this dish with sausages, fried pork chops and roast duck. A side of freshly made polenta usually completes the meal. I'm fine eating it by itself... but my husband enjoys it with sausage:). </div>
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Next time, try roasting the cabbage in the oven... you'll notice roasting brings the cabbage to another level. Hope you enjoy...</div>
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<b>Note: </b><i>While I drained my sauerkraut of all the juice and added lemon juice instead, you can opt to not drain the sauerkraut in case you have no lemon juice on hand... I like to reserve the sauerkraut juice for making soups and love to add lemon juice to the cabbage as it adds another level of acidity the cabbage needs.</i></div>
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<i>Also, while I added the amounts needed for the cabbage and sauerkraut, you can easily adjust by adding more sauerkraut and less cabbage... same goes with the tomato paste or olive oil. For me these amounts work wonderfully well. The cabbage isn't too greasy, nor is it too tomato-y, nor too sour. But everyone's taste is different:)...</i></div>
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<b>You will need:</b></div>
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<u>Oven-Roasted Cabbage</u></div>
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1 head (3lb) green cabbage, sliced thin</div>
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1 med/large onion, sliced thin</div>
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1(18 oz) container, sauerkraut, drained- (<i>mine was dill and garlic flavored</i>)</div>
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3-5 TBS lemon juice, or to taste<i> -I used 5 TBS meyer lemon juice</i></div>
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6 TBS olive oil</div>
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3 TBS tomato paste, can be optional</div>
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1 tsp sea salt, or to taste</div>
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pepper to taste</div>
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<u>Other Additions Can Be Added To Taste:</u></div>
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smoked paprika</div>
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pepper flakes/cayenne</div>
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dill</div>
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caraway seeds</div>
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lardons of bacon</div>
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sausages, added at the end of the cooking time- or you can pan fry</div>
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<b>Directions:</b></div>
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<li>Preheat oven to <b>375 deg F</b></li>
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1. Gather ingredients. Drizzle a tablespoon of olive oil on the bottom of a large roasting pan( I used a 13x9 pan)<br />
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2. Slice cabbage thinly, can use mandoline if desired. Add to pan.</div>
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3. Slice onion thinly, can use mandoline if desired. Add to pan.</div>
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4. Drain sauerkraut(reserve liquid for other uses, such as soups) and add sauerkraut to the rest of cabbage ingredients that's in the pan.</div>
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5. In a small bowl, mix the remainder of the olive oil(5 TBS), tomato paste(if using), salt, pepper and lemon juice until combined thoroughly. Pour over cabbage ingredients.</div>
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6. Mix all cabbage ingredients thoroughly until all cabbage is coated with the oil mixture. At this point you can add other ingredients you may like... I added some spicy red pepper. </div>
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<b>Note:</b> <i>If you find the pan is too small to mix all the cabbage ingredients in, then opt to mix them in a large bowl beforehand and then level it out in the roasting pan.</i> </div>
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7. Place pan in preheated oven and bake for 1 hour - 1 hour and 30 minutes... or until cabbage is nicely colored and caramelized... and all liquid is evaporated. You will need to turn the cabbage over in the pan every 10-15 minutes... so the cabbage gets caramelized evenly. My cabbage was done around 1 hour and 15 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zIHo0U35RsV_52qdYqSftK46V8YIEy6QI06xEQrNA3P7l3ArVgMVzk3gvWe7HABXWjMbdKU4DxLV9NfWY7DGvvRIWwkZo_fy9l13NQnZxtlfGs8V0lJq9k8RMzBODnkq0t5DcmR0uqo/s1600/Collages150.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zIHo0U35RsV_52qdYqSftK46V8YIEy6QI06xEQrNA3P7l3ArVgMVzk3gvWe7HABXWjMbdKU4DxLV9NfWY7DGvvRIWwkZo_fy9l13NQnZxtlfGs8V0lJq9k8RMzBODnkq0t5DcmR0uqo/s1600/Collages150.jpg" height="308" width="400" /></a></div>
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<b>NOTE: </b></div>
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<i>I made 2 versions of the oven-roasted cabbage... one with tomato paste ... and one without tomato paste. Both were delicious! So in case, you don't have any tomato paste, you can still enjoy making the dish with just a few simple ingredients.</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi708fVxgOY3qbS9X326PAe8OYcNLSo6qMe8wagFmQNGJmfgN4Q8PXPdGMc6SvPpvN-9pdy9v-9wdjmjAqo3sqH-WIRuJ2gXEGtnZd2blIdEtgpCaFUUMEbNmerfCV57iDbvQ4DcXnVILE/s1600/roasted+cabbage,+beet+brownies+019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi708fVxgOY3qbS9X326PAe8OYcNLSo6qMe8wagFmQNGJmfgN4Q8PXPdGMc6SvPpvN-9pdy9v-9wdjmjAqo3sqH-WIRuJ2gXEGtnZd2blIdEtgpCaFUUMEbNmerfCV57iDbvQ4DcXnVILE/s1600/roasted+cabbage,+beet+brownies+019.JPG" height="300" width="400" /></a></div>
<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com4tag:blogger.com,1999:blog-8590241869561905455.post-6866113341761223952015-02-12T06:00:00.000-08:002016-12-21T08:59:24.600-08:00Gluten-Free Beet Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHZScsbHeZqCpV2IVpYwipC3qa9wY7qN8j1cTZ7w6KQmHdmZf-ZwLpFAnEV28e_NtJTI6lebb_Z5q3XZufow5b99IfersTzW8MjHb4iMWgd3ykNJmTVsI91-f_Kesw6L6fd3z3J2yXgY/s1600/roasted+cabbage,+beet+brownies+083.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHZScsbHeZqCpV2IVpYwipC3qa9wY7qN8j1cTZ7w6KQmHdmZf-ZwLpFAnEV28e_NtJTI6lebb_Z5q3XZufow5b99IfersTzW8MjHb4iMWgd3ykNJmTVsI91-f_Kesw6L6fd3z3J2yXgY/s1600/roasted+cabbage,+beet+brownies+083.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwrDVa1hTpQBHnU6UoK-nkZcb0nXNQUYK__j1Xv-gVAxjvMWx5_PtZg6FgtsyaM4AkNs82agGYmymPyZUA4gql78gXMi-qR8N24fd_K2c4opJUgYq_fbV-SPweeCe3l-v53TfrSZHxLU/s1600/roasted+cabbage,+beet+brownies+073.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwrDVa1hTpQBHnU6UoK-nkZcb0nXNQUYK__j1Xv-gVAxjvMWx5_PtZg6FgtsyaM4AkNs82agGYmymPyZUA4gql78gXMi-qR8N24fd_K2c4opJUgYq_fbV-SPweeCe3l-v53TfrSZHxLU/s1600/roasted+cabbage,+beet+brownies+073.JPG" width="400" /></a></div>
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<b>Gluten-Free Beetroot Brownies...</b> I am always intrigued with different sorts of recipes... recipes that have something out of the ordinary included... such as an ingredient or a technique that's not usually expected. So when I picked up the mail the other day, I noticed our local natural food store flyer advertising the weekly sales... inside the flyer, there were also a couple of recipes. </div>
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As you can guess, one of the recipes in the flyer was for beet brownies. I just had to make it. Why, the recipe was gluten-free as well... requiring minimal ingredients... not to mention that it looked super simple to make. Oh, and I love beets:). Just never used them in a dessert.</div>
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These brownies are real chocolaty... and while they are called brownies, they have more of a cake-like texture... but still maintaining a very moist and fudgy interior I can easily see them doubling up as cupcakes, frosted with a natural whipped coconut frosting. However, I think my husband wouldn't mind them with a scoop or 2 of ice cream. But since we have no ice cream in the house, he has been enjoying them straight out of the freezer:). Hope you enjoy...</div>
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<b>Note: </b><i>While the pictures show 2 beets, recipe uses only 1 beet... I was boiling another to make a savory beet salad :) ... therefore, the 2 beets in the pictures. However, you can easily double the recipe and bake in a 13x9 pan.</i></div>
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<b>Tip:</b> <i>Feel free to top brownies with additional chunks of chocolate, chopped nuts... or adding other flavors to the batter, coffee, orange zest, etc. </i></div>
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<b>You will need:</b><i> adapted from <a href="http://www.naturalgrocers.com/nutrition/recipes/brilliant-beet-brownies">Natural Grocers</a></i></div>
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1 medium beet, cooked till soft, (about 1 cup pureed)</div>
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1⁄2 cup honey</div>
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2 TBS coconut oil</div>
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1 TBS vanilla extract</div>
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2 eggs</div>
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1 cup almond flour</div>
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1⁄2 cup cacao powder ( I used Hersheys' dark)</div>
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1 tsp<span class="Apple-tab-span" style="white-space: pre;"> </span>baking powder</div>
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pinch of sea salt</div>
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<b>Directions:</b></div>
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<li>Preheat oven to <b>350 degrees F.</b> </li>
<li>Line an 8x8 inch pan with parchment paper- can lightly grease paper.</li>
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1. Boil beet until easily pierced with a fork. ( I pressured cooked mine for about 25 minutes or so).</div>
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2. Allow beet to cool before roughly chopping it and transferring it to a blender.</div>
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3. To the chopped beet, add the honey, coconut oil, and vanilla extract. Blend well until mixture is pureed finely... about a minute or so.</div>
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4. Stop blender and add the eggs and blend again until smooth... another 30 seconds or so.</div>
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5. In a large bowl, sift together the almond flour, cacao powder, baking powder and salt. </div>
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6. Pour the beet mixture into the dry ingredients and mix well. </div>
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7. Pour batter in prepared into 8x8 pan and level it out.</div>
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8. Bake for 35-45 minutes, or until a toothpick inserted into the middle comes out free of crumbs. Mine baked for 35 minutes.</div>
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9. Let cool completely before cutting. I especially like to cut and serve them after they have chilled in the fridge... somehow the flavors get better in the chilling process.</div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-8426038063262169322015-01-23T07:44:00.002-08:002015-01-23T07:45:17.794-08:00Pollo Relleno... Poblano Chile Stuffed Chicken with a Cornmeal Crust<div class="separator" style="clear: both; text-align: center;">
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<b>Pollo Relleno... Poblano Chile Stuffed Chicken with Pepper Jack Cheese and a Cornmeal Crust.</b> I felt the need to add a savory dish amongst all the sweets I've been posting lately. Maybe it's not been so "lately"... but rather more like last year:). In any case, I hope you have all been doing well and enjoying the new year. </div>
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I thought to stop by for a bit to share a savory dish... to give us all a little break from all the sugar in the previous posts:).</div>
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So recently I ran across a written recipe I had stashed away in a drawer, in one of my notebooks. There I keep bits and pieces of paper with all sorts of written recipes... recipes that I have kept over the years. So while looking through the papers, I found a recipe that sounded so delicious and different, that I instantly knew I was going to make it. Kept wondering why I 'd never made it before... and it didn't take long before I did make it. And then, I made it again:)...</div>
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I went ahead and changed some things with the original recipe... like roasting my own chiles and adding my own seasonings rather than using canned chiles or using prepared taco seasoning . But if you are in a hurry, or if you want to simplify the recipe, opt to use canned whole chiles and add about 2-3 teaspoons taco seasoning to the cornmeal. </div>
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You know, we loved this variation to the usual stuffed chicken breasts. Just loved it! I'll admit, I wasn't exactly sure how the cornmeal crust would play out in the final taste, but it pleasantly surprised me. Sort of reminded me of the southern fried okra, or cornmeal battered catfish. I don't know what it was, but we loved the flavor of the <i>pollo relleno</i>... the overall flavor was mild enough and not overpowering in any herb or spice. Oh, and it's baked and not fried. Always, always a plus:).</div>
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What I really liked about this dish, is that you can make as many or as few chicken rolls as you need. You can even slice the roll and use it as an appetizer. It works wonderfully well with a <a href="http://homecookinginmontana.blogspot.com/2011/01/basic-red-chile-saucegreat-for.html">red chile sauce</a> or salsa of sorts. I love paring it with a simple <a href="http://homecookinginmontana.blogspot.com/2011/03/cabbage-and-leek-saladwith-almonds.html">oil and vinegar seasoned cabbage salad</a>.... but you can serve it with other side dishes... macaroni and cheese, mashed potatoes or spanish rice. All work well. Just click on the links above if you are interested in the cabbage salad or red chile sauce ... it will take you to the recipe directly without having to search through the recipe index:). </div>
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The nice part is that the rolls are gluten-free, so if you are looking for a dinner-party-sort-of dish to make for the gluten-intolerant guest, these chicken rolls work wonderfully well. And if you are on a search, looking for different ways to cook chicken breast, well, you may want to try this recipe. Different and definitely not boring:). </div>
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I must mention that the cornmeal should be of a <u>fine grind,</u> not coarse...don't want to have it taste too gritty:). The finer the cornmeal the better texture in the overall product. Also, of you really don't like the green poblano pepper taste, I don't see why you couldn't substitute it with a red roasted bell pepper. And if you don't like to use corn, opt for using some ground up almonds as an alternative. Of course, all theses changes would taste a bit different, but the idea is to make something you like:). </div>
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So here is another variation to the ever-so-popular <a href="http://homecookinginmontana.blogspot.com/2009/05/baked-chicken-cordon-bleu.html">chicken cordon bleu recipe</a> I posted a few years back. Hope you enjoy...</div>
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<b>Note:</b> <i>Can assemble rolls ahead a few hours... say, in the AM and bake later for dinner. Also, roasted chiles freeze well, so make extra for another day.</i></div>
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<b>Tip:</b> <i>While rolling the chicken and battering it up in the egg and cornmeal can be a bit messy, the overall product sort of falls into place as it bakes. </i></div>
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<i>Feel free to use a toothpick to hold the chicken roll in place before dipping in egg and cornmeal. Allowing the dipped rolls to rest in the fridge for an hour or so will firm up the chicken and minimize the cheese from oozing out too much.</i></div>
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<i>Also, feel free to use a stick of cheese rather than a slice of cheese for easier rolling... but I personally like the cheese to be spread out a bit.</i></div>
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<b>Tip 2: </b><i>I have made these also with the addition of a thin slice of smoked turkey as well... along with the green chile and cheese.</i> <i>Went rather well...</i></div>
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<b>You will need:</b></div>
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2 skinless, boneless chicken breast halves, (cut in 4 equal pieces)</div>
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salt and pepper to taste</div>
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<u>Cornmeal crust seasoning:</u></div>
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1/3 cup cornmeal, fine grind</div>
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1 tsp ground onion powder</div>
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1/2 tsp dried oregano</div>
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1/4 tsp cumin powder</div>
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1/4 tsp chipotle powder, can use smoked/regular paprika if needed</div>
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couple of pinches of kosher salt, or to taste</div>
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<u>Egg wash:</u></div>
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1 egg</div>
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<u>Roasted Poblano Chile:</u></div>
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2 whole poblano chiles, roasted, skinned, seeded and cut in half lengthwise (or you can use canned whole green chili peppers)</div>
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salt and pepper to taste</div>
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drizzle of olive oil</div>
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<u>Cheese Filling:</u></div>
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4 slices Monterey Jack cheese</div>
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<b>Directions</b></div>
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<u>Roast Poblano Chile:</u></div>
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1. Wash poblano chiles and dry. </div>
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2. Place chiles in a broiler pan and broil until skin is blackened and blistered. </div>
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3. Turn over and do the same to the second side of the chile. I usually do this in my toaster oven for about 10-15 minutes on each side. Time is approximate, just check to see when poblanos are blistering and getting that dark skin. </div>
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4. Allow roasted poblanos to cool, then peel and take out seeds along with the core. Season lightly with salt and pepper and a drizzle of olive oil. Cut in half lengthwise and set aside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMyH51wWNxuTeQGB6WsYSw8x1pzANI_5krfVddyTxLpvlK1Gd9fILfUoCUKZR8LnzLz9667cwzs_P7Rs89RV2laPunJ2PSvaBOSFOezRjHS2GrTyYzBI1scRlkmcev2fk_biRXzTuzcM/s1600/2014-10-20+cookies,+green+chile+chicken2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMyH51wWNxuTeQGB6WsYSw8x1pzANI_5krfVddyTxLpvlK1Gd9fILfUoCUKZR8LnzLz9667cwzs_P7Rs89RV2laPunJ2PSvaBOSFOezRjHS2GrTyYzBI1scRlkmcev2fk_biRXzTuzcM/s1600/2014-10-20+cookies,+green+chile+chicken2.jpg" height="308" width="400" /></a></div>
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5. Cut each chicken breast half in 2 equal pieces lengthwise...you should have a total of 4 thin chicken breasts. Season with salt and pepper.</div>
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6. Place each thin chicken breast half between 2 pieces of plastic wrap. Or you can place chicken breast inside a large ziploc bag.</div>
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7. Pound chicken lightly into a rough rectangle about 1/8 inch thick.... being careful not to pound too hard so as too tear the chicken. Remove plastic wrap.</div>
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8. In a bowl combine cornmeal and seasonings. Mix to combine. If your cornmeal is a bit coarse, opt to run it through a blender to make it finer.... what I ended up doing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoDfGYbsCBDH2UZAtSf2aiR0_GhnnBFfRNLEFHk0yStxgeyAdQn9_xKT_XZ86RPn-HHbRmepEDFK7U-uBy4YsjJXANyfHIux5Da9GqzYXzvkD16jCVPmppMZhyphenhypheni5YaMJpccUwoOjkAEU/s1600/2014-10-22+pollo+relleno.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoDfGYbsCBDH2UZAtSf2aiR0_GhnnBFfRNLEFHk0yStxgeyAdQn9_xKT_XZ86RPn-HHbRmepEDFK7U-uBy4YsjJXANyfHIux5Da9GqzYXzvkD16jCVPmppMZhyphenhypheni5YaMJpccUwoOjkAEU/s1600/2014-10-22+pollo+relleno.jpg" height="250" width="400" /></a></div>
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9. Place egg in another bowl; beat lightly.</div>
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10. <u>Assemble chicken rolls</u>: Place a chili pepper half on pounded chicken piece. Place a slice of cheese atop chili pepper. You can also use a cheese stick if you prefer and place it near an edge. Fold in sides and roll up jelly-roll style....and secure with toothpicks as needed. Now, I didn't fold my sides and therefore had a bit of the cheese ooze out. This is normal.</div>
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11. Dip rolls into egg and coat with cornmeal mixture. </div>
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12. Place rolls, seam sides down, on a baking sheet pan.... I like to place them in the fridge to firm up before baking... for an hour or so. </div>
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13. Bake, uncovered, in a <b>375 degree F oven</b> for 25 to 30 minutes, or until chicken is cooked through. I love baking the rolls in my toaster oven. Some of the cheese will ooze out, but I like to allow the cheese to firm up a bit as the rolls cool for about 5 minutes on the baking sheet... I then stuff the cheese back in the sides:). You can use a cheese that doesn't melt so easily... a hard cheddar.</div>
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<b>Note:</b> <i>Now, I like to make these rolls in advance and place them in the fridge to firm up before baking... baking time might increase a bit. But I rather like the ability to prepare them in advance.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaULNBy1UIbyW2X39Ue0Ts3GlGf0xjBi7KViL2kTaiF56L0b1u2wzE3esy40EwPm38bxf7JcMTPYIe5ZxC2k_hnovawq9aLIQUfkgUpOQZkiIWYSNsMRinjgUkJeCYXK9he8hvoyIYodc/s1600/2014-10-22+pollo+relleno1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaULNBy1UIbyW2X39Ue0Ts3GlGf0xjBi7KViL2kTaiF56L0b1u2wzE3esy40EwPm38bxf7JcMTPYIe5ZxC2k_hnovawq9aLIQUfkgUpOQZkiIWYSNsMRinjgUkJeCYXK9he8hvoyIYodc/s1600/2014-10-22+pollo+relleno1.jpg" height="308" width="400" /></a></div>
<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-28446698826772804832014-12-17T06:00:00.000-08:002014-12-18T10:43:07.724-08:00Lemon Crinkle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZjIqee3nGtAp7ncTwyfK-R9eLXgYnNMVzH8UCQYtlEIzD_ePSYxg6zqmE16ELBKtY66RmSrXWKQInoIboksN5mUtfpzE0i0YhPtFG_s11ZhdoYXWm4dKNJOq5FBaZNcsMKEcXzifevg/s1600/cookies,+green+chile+chicken+090.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZjIqee3nGtAp7ncTwyfK-R9eLXgYnNMVzH8UCQYtlEIzD_ePSYxg6zqmE16ELBKtY66RmSrXWKQInoIboksN5mUtfpzE0i0YhPtFG_s11ZhdoYXWm4dKNJOq5FBaZNcsMKEcXzifevg/s1600/cookies,+green+chile+chicken+090.JPG" height="300" width="400" /></a></div>
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<b>Lemon Crinkle Cookies...</b> Moving on with posting more cookies in the cookie series. These lemon crinkle cookies were an absolute favorite. Such a unique and lemony cookie. Chewy and soft... and totally worth having the recipe in my recipe index. </div>
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As much as my husband doesn't care for lemony desserts, this lemon crinkle cookie managed to be one of his very favorites... actually, it was on top of the list from all the cookies I made. So I'm excited to share the recipe... especially for all you lemony dessert fans. I think you'll enjoy this cookie... or at least I hope so:)</div>
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While the normal crinkle cookie will have you dip the cookie dough in icing sugar before baking, I felt the icing sugar could easily be omitted... it's just a thought I had as the icing sugar sort of disappears as it bakes and there's little of it left on the surface, so I think next time I'll just skip that step. Or maybe the cookie needs the dunk in the powdered sugar... I don't know:). I'll leave that up to to you.</div>
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However, what I thought went really well... was a drizzle of lemony icing sugar glaze I topped the cookies with after they had cooled. I'm sorry I didn't have the chance to photograph them with the glaze, but hopefully mentioning the glaze will be enough to give you the main idea... The thing was that the cookies not only looked pretty with the drizzle, but the glaze added yet another dimension of lemony goodness. Sort of pumped up the lemon flavor one extra notch.</div>
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The original recipe has you add some yellow food coloring as an option. If you don't mind adding food coloring to your baked goods, then feel free to add a few drops as it will help the cookies to have that lemony look. I was tempted to add a touch of turmeric for color, but backed out of the idea as the cookies were going to be given away. Maybe next time I'll try the turmeric idea:). So here's another cookie recipe that's considered a winner. Hope you enjoy...</div>
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<i><b><span style="color: red;">Wishing you all a most blessed Christmas... </span></b></i></div>
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<i><b><span style="color: red;">Remembering Christ's birth was for a reason... </span></b></i></div>
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<i><b><span style="color: red;">That we might have eternal life.</span></b></i> </div>
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<i><span style="color: #38761d;">" But we see Jesus, who was made a little lower than the angels for the suffering of death, crowned with glory and honour; that He by the grace of God should taste death for every man. " Hebrews 2:9</span></i></div>
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<b>You will need:</b> adapted from <a href="http://www.cookingclassy.com/2014/06/lemon-crinkle-cookies/">Cooking Classy</a><br />
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2 cups all-purpose flour<br />
2 tsps baking powder<br />
1/4 tsp salt<br />
10 TBS unsalted butter, softened<br />
1 cup + 2 TBS granulated sugar<br />
1 TBS lemon zest<br />
1 large egg<br />
1 large egg yolk<br />
1 1/2 TBS fresh lemon juice<br />
3/4 tsp lemon extract ( I used 1 tsp)<br />
1/2 tsp vanilla extract<br />
1/2 cup powdered sugar (optional)<br />
lemon icing glaze optional, not pictured (icing sugar+lemon juice to drizzling consistency)<br />
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<b>Directions</b><br />
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<li>Preheat oven to <b>350 degrees F.</b> </li>
<li>Line baking sheets with parchment paper</li>
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1. Whisk together flour, baking powder and salt. Set aside.<br />
2. Using an electric mixer with paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy ... scraping bowl occasionally.<br />
3. Mix in egg then blend in egg yolk.<br />
4. Add lemon juice, lemon extract and vanilla extract; mix until combined.<br />
5. On low speed, slowly add in dry ingredients and mix just until combined.<br />
6. Pour powdered sugar into a small bowl.<br />
7. Scoop 1 1/2 tablespoon of dough and shape into a ball.<br />
8 Drop ball in powdered sugar and roll to evenly coat.<br />
9. Transfer cookies to prepared baking sheet and repeat with remaining dough making sure to space cookies 2-inches apart.<br />
10 Bake in preheated oven for about 10 - 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool.<br />
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Note: <i>If desired, opt to make a lemon icing sugar glaze to drizzle cookies by mixing lemon juice with icing sugar till drizzling consistency. Drizzle over cookies and allow icing to set.</i><br />
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Store cookies in an airtight container or freeze.<br />
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Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-8590241869561905455.post-86853976012582285422014-12-11T07:13:00.000-08:002016-12-21T09:00:10.978-08:00Strawberry-Pecan Rugelach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4rWE_-mwVqzcifByjVs1ix4XyMQrqAwtAxLQMH5AsUVCxU44IZ43slB27EwkG3EoOs9UbVR41TNhkMBzJ-PS_2EK2QvTaJ2wB0kpuLs6EUFPS-ReNjLST-QBxMLONKu_pBuctYY77L0/s1600/cookies,+green+chile+chicken+115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4rWE_-mwVqzcifByjVs1ix4XyMQrqAwtAxLQMH5AsUVCxU44IZ43slB27EwkG3EoOs9UbVR41TNhkMBzJ-PS_2EK2QvTaJ2wB0kpuLs6EUFPS-ReNjLST-QBxMLONKu_pBuctYY77L0/s1600/cookies,+green+chile+chicken+115.JPG" width="400" /></a></div>
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<b>Strawberry-Pecan Rugelach...</b> Ok, so we've probably all heard about rugelach cookies... they've been around for a long time. Originally dating back to Jewish origin, the rugelach is a crescent type of cookie that's filled with a myriad of fillings. Rugelach cookies may be known in different countries by different names... and in Romania, rugelach are simply known as "cornulte". Romanians like to fill them with bits of Turkish delights and cover them in plenty of powdered sugar. </div>
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The rugelach dough is a tender type of dough... normally made with plenty of butter (or lard/shortening) along with the addition of either sour cream or cream cheese. The dough usually doesn't have any type of leavening, however, there are older recipes that do use yeast to make the cookies super light and tender. The non-leavening version is a bit less complicated and has more of a crumbly texture...</div>
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What I really like about making rugelach is that you can use up those jams you may have sitting in the fridge, or those small amounts of nuts or dried fruits you may have hanging in the freezer. And if you don't have any nuts or fruits on hand, you can simply use a bit of jam... any flavor you prefer. In all honesty, even if you don't have any jam on hand, you can get away with a generous dusting of cinnamon-sugar filling. That's what's nice about the rugelach, you can make as many different filling variations as you like. You can even go a bit fancy and use chocolate, marzipan, or even a poppy seed filling. Lots of variations...</div>
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Because I had some strawberry jam on hand... and some pecans, my variation was simply a strawberry-pecan rugelach:). But you can make the rugelach your own. Be creative and use ingredients you have on hand. Hope you enjoy....</div>
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<b>Tip:</b> <i>Dough needs to be chilled for a couple of hours or more... so plan ahead.</i></div>
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<b>Ingredients: </b><i>adapted from Family Baking Book (ATK)... makes about 32 cookies, recipe can easily be doubled.</i></div>
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<u>For the dough:</u></div>
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1 stick unsalted butter, softened</div>
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4 ounces cream cheese, softened</div>
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1 tablespoon sugar</div>
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1/2 teaspoon salt</div>
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1 cup (5 ounces) flour</div>
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1/8 tsp rum extract, optional</div>
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couple drops of almond extract, optional</div>
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1 tsp freshly grated orange zest</div>
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<u>For the Filling:</u></div>
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1/3 cup (2 1/2 ounces) of sugar</div>
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1 tablespoon of ground cinnamon, <i>or to taste</i></div>
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1/2 cup strawberry jam, <i>can use jam of choice</i></div>
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1 cup (four ounces) pecans, chopped fine, <i>can use walnuts even mini-chocolate chips</i></div>
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1/2 cup dried fruit of choice, cranberries, apricots golden raisins, <i>can be omitted</i></div>
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2 tablespoons unsalted butter, melted</div>
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<u>Topping</u>, optional</div>
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icing sugar</div>
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<b>Directions:</b></div>
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<u>Make Dough:</u></div>
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1. Beat the butter, cream cheese, sugar, vanilla, rum and almond extracts(if using), orange zest and salt together until light and fluffy.... about 3-6 minutes. </div>
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2. Scrape down the sides of the bowl as needed. </div>
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3. Reduce speed and add flour. Mix until just combined.... about 30 seconds or so.</div>
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4. Remove dough from mixer bowl and place onto a floured counter.</div>
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5. Divide dough into two equal pieces. Wrap in plastic wrap, and refrigerate until firm, about 2 hours or so. I left mine overnight in the fridge, and then took it out to soften a bit on the counter before rolling.</div>
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<li>Pre-heat the oven to <b>375 F</b>. </li>
<li>Line two large baking sheets with parchment.</li>
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<u>Assemble Cookies:</u></div>
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1. Roll each piece of dough into an 11 inch circle, about 1/4 inch thick. I ended up using a large dinner plate to cut a nice circle, but it isn't needed.</div>
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2. Spread about 1/4 cup of the jam on top of each round. </div>
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3. Sprinkle each with 1/2 cup of pecans. 1/4 cup dried fruit of choice, if using and 1 tablespoon of the cinnamon sugar. You could use less of the cinnamon sugar, if you like.... I did.</div>
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4. Using a pizza cutter(or knife), cut each dough round evenly into 16 wedges. </div>
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5. Roll up each wedge(starting at the wide end) into a crescent. Place the cookies on the prepared baking sheets, with the pointed end underneath. </div>
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6. With the pointed end of cookie on the bottom, place each cookie about two inches apart unto the prepared cookie sheet.</div>
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7. Brush the melted butter over the cookies and sprinkle with a tiny amount of the remaining cinnamon sugar. If you use too much sugar it will eventually burn as it bakes... so use minimal amount and place it only on top of the cookie... use about a pinch.</div>
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8. Bake cookies until pale gold and slightly puffy, about 20 min. </div>
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9. <u>Immediately</u> transfer the hot cookies to a wire rack... removing any burnt sugar/filling that may have leaked out around the cookie... and cool completely before serving. <i>Don't allow the cookies to cool on the cookie sheet as it will be hard to remove the baked on sugary filling around the cookies.... and they won't look pretty.</i></div>
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10. Dust with icing sugar if desired.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNif57-lVZIlp-dAqMbWbpYUnb37SRm0v_EYNXGrucaY-f6d6n5Ige_ssK6iaRYyK372wn9DrTvAsSQx76sXo9ddeVQH6AZOMBGQIP5Z1sYkc_pmuxnLHZ6Y_C5oF53bm7rCzsDVmdPc/s1600/2014-10-20+cookies,+green+chile+chicken1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNif57-lVZIlp-dAqMbWbpYUnb37SRm0v_EYNXGrucaY-f6d6n5Ige_ssK6iaRYyK372wn9DrTvAsSQx76sXo9ddeVQH6AZOMBGQIP5Z1sYkc_pmuxnLHZ6Y_C5oF53bm7rCzsDVmdPc/s1600/2014-10-20+cookies,+green+chile+chicken1.jpg" width="400" /></a></div>
<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-21601716710879441072014-11-26T06:00:00.000-08:002014-11-26T08:09:19.963-08:00Oatmeal Cream Pies... and Homemade Marshmallow Fluff(no corn syrup).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwWEPtYE5vSAZxTuVaYxiFiPTkSwTTTSxmueDxOa0gklz-_VtYniEtHGv0ryLjxOXXVVdmQrTWVJYKalW2S_zYg4nKOwGfDWmWHXMlfIKsJ99dO3uNIb7Ck8dUyuhWo7cAXrUdiZjNuo/s1600/cookies,+green+chile+chicken+141.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwWEPtYE5vSAZxTuVaYxiFiPTkSwTTTSxmueDxOa0gklz-_VtYniEtHGv0ryLjxOXXVVdmQrTWVJYKalW2S_zYg4nKOwGfDWmWHXMlfIKsJ99dO3uNIb7Ck8dUyuhWo7cAXrUdiZjNuo/s1600/cookies,+green+chile+chicken+141.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxIPemSowZfRNNSpDOZ7c57nZB1qsmbqEE6LBCBk3U6P1eNO4Yr-K3inrjKQaXO-gM0HYwQ0GJx98hfB0DUVQmXvNi684px0ka_Ws_meTrylXOj5lwC7_3Y4k3kFi3339Pr_lYUHji88/s1600/cookies,+green+chile+chicken+143.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxIPemSowZfRNNSpDOZ7c57nZB1qsmbqEE6LBCBk3U6P1eNO4Yr-K3inrjKQaXO-gM0HYwQ0GJx98hfB0DUVQmXvNi684px0ka_Ws_meTrylXOj5lwC7_3Y4k3kFi3339Pr_lYUHji88/s1600/cookies,+green+chile+chicken+143.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbOt7pdAvO_Z3VoA-JsseqUxB4w-KANAXHHjLJisRz8noyEn4Yzu9cF7p78N_Gh_Zza_6pjmcIeiXhCdrY7QHsC8F31GUCSgh-WslpogEavnsvHY89lNj06e5nZLENITkd6TqIJyTAqo/s1600/cookies,+green+chile+chicken+144.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbOt7pdAvO_Z3VoA-JsseqUxB4w-KANAXHHjLJisRz8noyEn4Yzu9cF7p78N_Gh_Zza_6pjmcIeiXhCdrY7QHsC8F31GUCSgh-WslpogEavnsvHY89lNj06e5nZLENITkd6TqIJyTAqo/s1600/cookies,+green+chile+chicken+144.JPG" height="300" width="400" /></a></div>
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<b>Oatmeal Cream Pies... and Homemade Marshmallow Fluff(no corn syrup)</b>. Ok, so this was one of those recipes I made for the youth group this year that needed the step-by-step photos. So I've included them... and therefore the long post:).</div>
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I made the cookies totally from scratch... even the marshmallow fluff:)! And since I was going to make my own marshmallow filling, I opted to skip the corn syrup and used honey instead. If you want to use corn syrup, feel free to do so. Or if you are in a real hurry, you can just buy the marshmallow fluff. </div>
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The nice part about this recipe is that you can skip the filling completely.... and you'll still have some wonderful cookies! The cookies are quite soft and yet chewy... and loaded with flavor. They're a treat! </div>
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I'll admit, they aren't the healthiest of cookies when you include the filling... they 're actually a bit sweet... but ... once in a while... they are worth it:). Interestingly, I ended up cutting the cookies in half... felt better about it:). </div>
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A fun little project that makes some delicious cookies. Hope you enjoy...</div>
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<i><span style="color: #0c343d;">"What shall I render unto the Lord for all His benefits toward me?</span></i></div>
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<i><span style="color: #0c343d;">I will offer to Thee the sacrifice of Thanksgiving, </span></i></div>
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<i><span style="color: #0c343d;">And will call upon the name of the Lord." </span></i></div>
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<i><span style="font-size: x-small;">Psalm 116: 12,17</span></i></div>
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<i><span style="color: purple;"><b><br /></b></span></i></div>
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<i><span style="color: purple;"><b>Wishing all my readers a most blessed Thanksgiving!</b></span></i></div>
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<b>You will need</b>: <i>adapted from</i> <a href="http://www.cookingclassy.com/2013/03/oatmeal-cream-pies-little-debbie-upgrade/">Cooking Classy</a></div>
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<b>Tip:</b> <i>I found it easier to freeze the cookies before filling. The cookies are quite soft and can break easily, so if they are frozen it makes it easy to spread the filling without having the cookies crack. </i></div>
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1 3/4 cups + 2 TBS all-purpose flour</div>
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1 cup quick oats, <i><span style="font-size: x-small;">slightly ground in a food processor to about half their size</span></i></div>
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2 tsps cocoa powder</div>
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2 tsps cornstarch</div>
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1 tsp baking powder</div>
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1/2 tsp baking soda</div>
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3/4 tsp salt</div>
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3/4 tsp cinnamon</div>
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1/4 tsp ground nutmeg</div>
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1/4 tsp ground ginger</div>
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1/2 cup butter, softened</div>
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1/2 cup coconut oil, not melted</div>
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1 cup + 1TBS granulated sugar</div>
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2 1/2 TBS molasses</div>
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2 large eggs</div>
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2 tsp vanilla extract</div>
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<u>Marshmallow Fluff/Creme</u>: <i>adapted from</i> <a href="http://www.chow.com/recipes/30296-homemade-marshmallow-creme">CHOW</a></div>
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¾ cup granulated sugar</div>
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½ cup honey </div>
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¼ cup water</div>
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Pinch of salt</div>
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2 egg whites, at room temperature</div>
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¼ teaspoon cream of tartar</div>
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1-2 teaspoons vanilla extract, or use vanilla beans from 1/2 vanilla pod</div>
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<u>Marshmallow Buttercream Filling</u>: <i>adapted from Cooking Classy</i></div>
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1/2 cup butter, at room temperature, maybe a little bit colder</div>
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1- 1 1/2 cup powdered sugar (I used only 1 cup)</div>
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1/2 vanilla bean pod, seeds only (or use extract to taste)</div>
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8 oz. marshmallow fluff/creme(homemade or bought)</div>
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<b>DIRECTIONS:</b></div>
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<u>Make Marshmallow Fluff/Creme</u> </div>
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<i>Note:You can also whip the eggs ahead to soft peaks and then make the syrup... this way you don't have 2 things going on at the same time.</i></div>
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1. Combine the sugar, honey, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.</div>
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<u>While the sugar mixture is boiling:</u> </div>
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2. Add egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. </div>
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3. Whip on medium-high speed till soft peaks. Turn off mixer. </div>
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4. When the sugar mixture reaches 240 degrees F. remove from heat and <u>turn the mixer speed to low</u> .</div>
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5. With mixer running, slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form... and the mixture has cooled substantially. This should take about about 7- 9 minutes. </div>
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6. During the last minute or two of beating, add vanilla extract or beans, if using</div>
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7. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm59oTBpu6W7vVqBbZj-_PGF9roX9cTkJzJad7PvvkiiseVegT3toR4Rc0L5282NFvfJ6-eTqvPCQ6VgPXVJrCEKbBW553DYVGhFag_x02sm3iD6tO2RWj1CoQXmBwk9M_U-Mn07EF6k/s1600/2014-10-20+cookies,+green+chile+chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm59oTBpu6W7vVqBbZj-_PGF9roX9cTkJzJad7PvvkiiseVegT3toR4Rc0L5282NFvfJ6-eTqvPCQ6VgPXVJrCEKbBW553DYVGhFag_x02sm3iD6tO2RWj1CoQXmBwk9M_U-Mn07EF6k/s1600/2014-10-20+cookies,+green+chile+chicken.jpg" height="308" width="400" /></a></div>
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<u>Make and Bake Oatmeal Cookies</u></div>
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<ul>
<li>Preheat oven to <b>350</b> degrees F. </li>
<li>Line baking sheets with parchment paper</li>
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1. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set set aside.<br />
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2. Using a paddle attachment of an electric mixer, whip together butter, coconut oil, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. </div>
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3. Mix in eggs one at a time, mixing well after each addition. </div>
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4. Stir in vanilla extract. </div>
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5. Slowly add in dry ingredients and mix until well combined. Refrigerate dough while you clean up. </div>
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6. Using a 1 1/2 TBS ice cream scoop, form and shape dough into balls. You can slightly flatten balls a bit.</div>
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7. Bake in preheated oven 10 - 12 minutes ... I baked mine for exactly 10 minutes, you don't want to overbake cookies, as they should still be a bit soft. </div>
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8. Allow cookies to cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool completely. <i>Cookies are quite fragile so be careful when spreading filling. You might want to refrigerate or even freeze them for a bit so that they don't break on you.</i> </div>
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9. Spread marshmallow buttercream filling along bottom side of one cookie and place another cookie to make a sandwich. </div>
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10. Store cookies in an airtight container at room temperature. </div>
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<b>Note:</b><i> I stored my unfilled cookies in the freezer... and then defrosted them slightly before filling them </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50J16JMjzcvF5M6660FC6D7o4ZK1M3USOObdIwTKodp9wHBwVVGKFSTnjwAYqC6sZChg6SZGy522BL5D9MYIqT79TmpW98TPy2feU_Q0lMMPZZZzQIENpq17cEDCP6htkWSPiijajhog/s1600/Collages148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50J16JMjzcvF5M6660FC6D7o4ZK1M3USOObdIwTKodp9wHBwVVGKFSTnjwAYqC6sZChg6SZGy522BL5D9MYIqT79TmpW98TPy2feU_Q0lMMPZZZzQIENpq17cEDCP6htkWSPiijajhog/s1600/Collages148.jpg" height="308" width="400" /></a></div>
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<u>Make Marshmallow Buttercream Filling:</u> <i>You know, if you want, you can totally skip the butter and additional sugar and simply use the marshmallow fluff alone... it will be a bit softer but it works:)</i> </div>
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1. Using the paddle attachment of an electric mixer, whip butter on medium-high speed, until pale and fluffy, about 3 - 4 minutes. </div>
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2. Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for an extra minute. </div>
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3. Mix in marshmallow fluff and thoroughly combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8hQz2JbETbhfeI4EX1c0AgVKupjXJ_MPrmwmbKnwJKHFblcOl2sD8fEuWj12EnTMhyphenhyphenWIbqOUp0BtDRnv8C_bMQV-yyJcz6dOXSfOtQGPZS9HzYDwj4p6XYbPOhSMOu2K4BRqlBoTwa8/s1600/Collages149.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8hQz2JbETbhfeI4EX1c0AgVKupjXJ_MPrmwmbKnwJKHFblcOl2sD8fEuWj12EnTMhyphenhyphenWIbqOUp0BtDRnv8C_bMQV-yyJcz6dOXSfOtQGPZS9HzYDwj4p6XYbPOhSMOu2K4BRqlBoTwa8/s1600/Collages149.jpg" height="250" width="400" /></a></div>
<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-39498971569353448002014-11-20T06:00:00.000-08:002014-11-25T09:49:32.496-08:00Pecan Sandies... with chocolate and caramel topping <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-jlwalkRq6bAAPLJ7xnrdJSV1SUe4AzJBMbCSe1J25ZBIiPpx5dxZ-Kl_CEu4zOXG62cL9BvJ2CliqSBvw05eVS1Sn7o-BmpxGcjlrSwwPLxXds4d0cfSt-QZPtEb2v4QM7wLDQ8fNc/s1600/cookies,+green+chile+chicken+149.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-jlwalkRq6bAAPLJ7xnrdJSV1SUe4AzJBMbCSe1J25ZBIiPpx5dxZ-Kl_CEu4zOXG62cL9BvJ2CliqSBvw05eVS1Sn7o-BmpxGcjlrSwwPLxXds4d0cfSt-QZPtEb2v4QM7wLDQ8fNc/s1600/cookies,+green+chile+chicken+149.JPG" height="300" width="400" /></a></div>
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<b>Pecan Sandies... with chocolate and caramel topping</b>. Here's another cookie in the cookie series I've been posting lately.<br />
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This cookie was actually considered as a finalist in a Christmas Cookie recipe contest. Of course I had to make them:). I loved the look of the cookies... and knew I could not go wrong with chocolate, nuts and caramel. That combination is always a winner.<br />
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While you don't need to top the cookies with the pecan half, I chose to do so because I needed to pack them. I found the caramel stuck to everything(!)... so I needed to come up with something on the spur of the moment... therefore the pecan half:). But you can easily skip it if you are serving them on a platter and don't need to stack them.<br />
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So here's another idea for a cookie that's sure to please. Sorry about the blueish photos... some of them were taken at odd hours in the midst of the baking frenzy:). Hope you enjoy...<br />
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<b>You will need: </b><i>adapted from Cook's Country Dec/Jan 2012 issue</i><br />
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1 cup pecans, toasted<br />
2 cups(10 oz) all purpose flour<br />
1/4 tsp salt<br />
12 TBS butter, softened<br />
4 TBS coconut oil, not melted<br />
2/3 cup(4 2/3 oz) light brown sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
25 soft caramel candies<br />
4 TBS heavy cream<br />
1/2 cup(3 oz) bittersweet chocolate chips<br />
extra half pecans for topping, if desired<br />
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<b>Directions:</b><br />
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1. Process pecans in food processor until finely ground.<br />
2. Combine flour, pecans, and salt. Sets aside.<br />
3. Beat butter, coconut oil and sugar on med/high until pale and fluffy... about 2 min.<br />
4. Add egg and vanilla and beat till combined.<br />
5. Add flour mixture and mix until just combined... scraping bowl as needed.<br />
6. Refrigerate dough for for 1 hour... I left mine overnight and allowed dough to soften a bit.<br />
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<ul>
<li>Preheat oven to <b>350 deg F</b></li>
<li>Line baking sheet with parchment paper</li>
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7. Roll heaping tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets.<br />
8. Using the back of a <u>floured</u> 1/2 measuring teaspoon, make indentation in center of each ball.<br />
9. Bake cookies till edges are lightly browned...be careful not to burn... about 12-14 minutes.<br />
10. Remove cookies from oven and reinforce indentation with teaspoon.<br />
11. Let cookies cool for about 5 minutes before removing from baking sheets. Allow to cool completely. Can freeze cookies at this point and assemble later as needed.<br />
12. Combine caramels and cream in a saucepan and cook on low stirring until smooth.<br />
13. Melt chocolate(in double boiler or microwave).<br />
14. Fill each cookie dimple with a bit of melted chocolate(about 1/2 tsp) and spread up the sides. <i>I like to place in fridge and allow chocolate to set before adding caramel.</i><br />
15. Top each chocolate covered cookie with about 1/2 tsp caramel. Allow to set completely. <i>I place mine in the fridge to speed up the process. </i><br />
<i>You can top caramel with a half piece of pecan, if desired.</i>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com5tag:blogger.com,1999:blog-8590241869561905455.post-25825597963169940662014-10-29T06:00:00.000-07:002014-10-29T07:28:21.627-07:00Cranberry Bliss Cookies... a recent FAVORITE cookie.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiJmyzPsM6fWYHgrvc1ssU9Pap-rDIMGshyOrO2zgxtoxJrG068FYkR_-K1_zW6x04C6IEA0eok3IAuDuJq9GEx1ak-7e7LCQWU3HQ2NETrlTJ4U_UxdimW-uxn3PeXFbiYI08emx72U/s1600/cookies,+green+chile+chicken+045.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiJmyzPsM6fWYHgrvc1ssU9Pap-rDIMGshyOrO2zgxtoxJrG068FYkR_-K1_zW6x04C6IEA0eok3IAuDuJq9GEx1ak-7e7LCQWU3HQ2NETrlTJ4U_UxdimW-uxn3PeXFbiYI08emx72U/s1600/cookies,+green+chile+chicken+045.JPG" height="300" width="400" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH83nqMjiX-qhZkNv5NZPScot4Vg0jTjdWUrFjAn0hGeiz3qSLpJhwLpnRSoCjrALBURyA9CtY54k5x6GBTkW2ExuJTUQj5-9ebC_9m1MKWLa9FQ9Y7fz4-nvXy0wSPHv7f_vbAXNmcU/s1600/cookies,+green+chile+chicken+053.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH83nqMjiX-qhZkNv5NZPScot4Vg0jTjdWUrFjAn0hGeiz3qSLpJhwLpnRSoCjrALBURyA9CtY54k5x6GBTkW2ExuJTUQj5-9ebC_9m1MKWLa9FQ9Y7fz4-nvXy0wSPHv7f_vbAXNmcU/s1600/cookies,+green+chile+chicken+053.JPG" height="300" width="400" /></a></div>
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<b>Cranberry Bliss Cookies... </b>When I first saw this recipe on <i>Cookie and Cups' </i>website, I instantly loved the look of the cookie.... and well, the name too:). Of course, I filed it in my " to do list of cookies"... and am SO glad I made them! </div>
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Funny thing is, I always add my own spin to most recipes, and I chose to do so with this one as well. But I am sure staying true to the original will yield a fantastic cookie as well... but I'll post my version because I loved the changes and plan on making them this way in the future.</div>
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I ended up subbing in a bit of coconut oil for some of the butter, just because I like the flavor coconut oil imparts to cookies. And because I love to play around with flavors, I added a bit of "everything"... enough to make the cookie unique, but not too much as to overpower the cookies. A little bit of spice always works:).</div>
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While the original cookie had a frosting and topping added to the cookies... similar to the Cranberry Bliss Bars from Starbucks, I chose to omit them for these cookies. It's kind of interesting I did that, because the topping and frosting is what originally attracted me to the cookies in the first place. However, I just felt the cookies were amazing as is... maybe it was because I made them smaller and loved how pillowy soft they looked. </div>
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If you are interested in making the topping and frosting as well, do feel free to check the original recipe in the link below. I suppose if I would have made my cookies bigger and flatter I might have been tempted to add the frosting and topping... Actually, I might do that next time, as they sure look pretty all frosted up:). </div>
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These cookies are quite ideal for a Christmas cookie exchange.... especially if you frost them with tiny bits of chopped cranberries....they'll be quite festive looking. Hope you enjoy... </div>
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<b>You will need:</b> <i>adapted from <a href="http://cookiesandcups.com/cranberry-bliss-cookies/">Cookies and Cups</a></i></div>
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1/2 cup butter, room temperature</div>
1/4 cup coconut oil, not melted<br />
2 oz cream cheese, room temperature<br />
1 1/4 cup light brown sugar<br />
2 eggs<br />
2-3 drops almond extract*<br />
2 tsps vanilla extract<br />
2-3 drops rum extract*<br />
1 tsp baking soda<br />
pinch salt<br />
pinch nutmeg*<br />
pinch ginger*<br />
pinch cinnamon*<br />
2 1/4 cups flour<br />
1 cup white chocolate chips(I used Toll House)<br />
3/4 cup coarsely chopped dried cranberries<br />
* <i>can be optional</i><br />
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<b>Directions:</b><br />
<b><br />
</b> 1. Using an electric mixer, cream butter, coconut oil and cream cheese together until smooth.<br />
2. Add brown sugar and beat for and additional 1-2 minutes... or until fluffy.<br />
3. Add eggs, vanilla (and optional extracts, if desired), baking soda, salt and optional nutmeg, ginger, cinnamon, if desired. Beat until thoroughly combined.<br />
4. Add flour and combine on low speed.<br />
5. Stir in white chocolate chips and chopped cranberries.<br />
6. Remove and chill dough for at least 2 hours ... or overnight.. can even freeze dough.<br />
<ul>
<li>Preheat oven to <b>375° F</b>. </li>
<li>Line baking sheets with parchment paper.</li>
</ul>
7. Remove dough from fridge and form dough in 1 inch balls( or whatever size you prefer). Place dough on baking sheet, about 2 inches apart and flatten slightly if you prefer your cookies flatter or do not flatten if you prefer your cookies rounder and more mound-like with a softer cookie dough interior .<br />
8. Bake for 7-11 minutes, depending on size... or until edges are golden and centers are just set.<br />
9. Remove and cool completely.<br />
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<b>Note: </b><i>I made another variation using the basic dough... with dried strawberries chocolate chips and all butter, omitting coconut oil then drizzled with white chocolate.... the cookies were still good, but somehow I much preferred the coconut oil version and white chocolate chips with cranberries. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RRfdAA7RWQlpwI0IzaIOPD9AHOZqEOOkpyUxGzDsPCGoGdFkYH_5lrb3S70rQVnWOCZ3TgPCsDRWKTRiEmUHVdqNFI5FlaVO0sej2OK6WqxgxOfr3gz4nokDC1Ha5svAI5QOmAQwaQw/s1600/cookies,+green+chile+chicken+070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RRfdAA7RWQlpwI0IzaIOPD9AHOZqEOOkpyUxGzDsPCGoGdFkYH_5lrb3S70rQVnWOCZ3TgPCsDRWKTRiEmUHVdqNFI5FlaVO0sej2OK6WqxgxOfr3gz4nokDC1Ha5svAI5QOmAQwaQw/s1600/cookies,+green+chile+chicken+070.JPG" height="300" width="400" /></a></div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-8590241869561905455.post-86745981273509497032014-10-22T06:00:00.000-07:002014-10-24T06:47:02.860-07:00Nutella Pocket Cookies... Nutella "Dreams"<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOHRzzK_rmrL1Y1RJ_LQIhCDYjTNkp0jFqZ3fvaFRhbIIrMV6FIAp8bG0Q5e6SeF841diVw5OiGeso03MfYOAoUj6fVWUPqxzCYbkJ1a1T8IdIkncuU2N1b-Pr7SRZfvK67bbxh1ydKA/s1600/cookies,+green+chile+chicken+119.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOHRzzK_rmrL1Y1RJ_LQIhCDYjTNkp0jFqZ3fvaFRhbIIrMV6FIAp8bG0Q5e6SeF841diVw5OiGeso03MfYOAoUj6fVWUPqxzCYbkJ1a1T8IdIkncuU2N1b-Pr7SRZfvK67bbxh1ydKA/s1600/cookies,+green+chile+chicken+119.JPG" height="300" width="400" /></a></div>
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<b>Nutella Pocket Cookies... or Nutella "Dreams". </b> It's been quite some time since my last post. I've been quite busy... but I thought to stop by a bit and post a few new recipes. </div>
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Every year about this time, I bake cookies for our annual church youth weekend retreat. And I've made it a habit to post some of the recipes I bake here on my blog. Normally in my baking frenzy, I don't take step-by-step pictures... so the recipes I'll be posting will most likely just have the directions without the usual step-by-step photos. Maybe one or two will have a few photos for clarification, but for the most part, the directions should suffice. </div>
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It's a bit awkward for me as well not to include the step-by-step photos:)... as I'm so used to a ton of photos attached to a single recipe... but bear with me while I post these cookie recipes in the near future. Hopefully you'll be inspired to make one or two... why, with Christmas around the corner the cookie recipes might come in handy:). </div>
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In any case, here is the first... in a series of cookies. This particular cookie was a personal favorite of my husband... who tends to sample the cookies...just to make sure they are all right:). Hope you enjoy...</div>
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<b>You will need:</b><i> adapted from </i>Mrs. Fields Cookie Book</div>
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<b>Cookie:</b></div>
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3/4 cup butter, softened</div>
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1/2 cup icing sugar</div>
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1/4 cup light brown sugar, packed</div>
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2 large egg yolks</div>
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1 tsp vanilla extract, or a bit more:)</div>
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1 1/2 cups all purpose flour</div>
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pinch of salt</div>
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<span style="font-weight: bold;">Filling:</span> </div>
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<i><u>Note:</u> You can use a chocolate ganache filling instead if you like</i></div>
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Nutella, as needed ... about 1 slightly rounded teaspoon per cookie</div>
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<b>Topping :</b></div>
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icing sugar</div>
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<b>Directions: </b></div>
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1. In a bowl of an electric mixer cream butter on medium speed about a minute or so.</div>
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2. Add icing sugar, brown sugar and pinch of salt; beat till smooth.</div>
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3. Add yolks and vanilla and mix till light and fluffy using medium speed. Scrape bowl as needed</div>
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4. Add flour and and blend until thoroughly combined. </div>
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5. Remove dough, form into a ball and flatten into a disc.</div>
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6. Refrigerate for 1+ hours. I left mine overnight.</div>
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<u>Prepare Filling:</u></div>
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1. If making chocolate ganache, prepare while dough is chilling. S<i>cald 1/2 cup cream and add 1 cup chocolate chips, combine and set aside to thicken and cool) </i></div>
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2. If using nutella, place in fridge to harden a bit so that it will be a bit easier to scoop teaspoons unto the cookie. </div>
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<u>Bake Cookies:</u></div>
<ul>
<li>Preheat oven to <b>325 </b>deg F</li>
<li>Line cookie sheet with parchment paper.</li>
</ul>
1. Remove cookie dough from fridge... if dough has been sitting in fridge overnight or longer than an hour allow to soften a bit before proceeding with recipe. Otherwise, the dough will crack.<br />
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2. Flour counter top and rolling pin. Using the floured rolling pin, roll dough to about 1/4 inch thick. </div>
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3. Cut circles with a 2 inch round cookie cutter(you can also make them a bit larger or smaller depending on preference, just adjust baking time).</div>
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4. Place cookie circles onto parchment lined cookie sheet. Continue with rest of dough, using all scraps, until dough is used up.</div>
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5. Place 1 teaspoon of nutella(or ganache) in center of cookie circle and top with another circle. </div>
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6. Completely seal the edges of the cookie with the tines of a fork. </div>
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7. Bake until cookies are lightly golden brown around the edges, being careful not to burn... this can take anywhere from 10-15 minutes, depending on the thickness and size of the cookies. Just keep an eye on them...</div>
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8. Remove from oven and allow to cool. Sprinkle with icing sugar, if desired... or you can be creative and drizzle chocolate over the top. </div>
Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-34839189853243994192014-09-25T06:00:00.000-07:002014-09-26T16:35:51.170-07:00Crispy Baked Chicken Wings(II)... using baking powder.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6kxJK8r_gBORlHyS5QkSl6bWS2chCiea6fMirB_H0hiQu0KG-ke1c4sDM0RpZXV2XNwyuFIAQAjSbD9_iz9NkNESjtmlC8h_Bjmz9AbARzdP_pUlmwKGmKXkqm4Fhyphenhyphen8f7dO5tiMhX4s/s1600/romanian+papricas,+baking+powder+wings+113.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6kxJK8r_gBORlHyS5QkSl6bWS2chCiea6fMirB_H0hiQu0KG-ke1c4sDM0RpZXV2XNwyuFIAQAjSbD9_iz9NkNESjtmlC8h_Bjmz9AbARzdP_pUlmwKGmKXkqm4Fhyphenhyphen8f7dO5tiMhX4s/s1600/romanian+papricas,+baking+powder+wings+113.JPG" height="300" width="400" /></a></div>
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<b>Crispy Baked Chicken Wings(II)... using baking powder. </b>So here is the second recipe I promised to share awhile back... where you can bake up some delicious crispy chicken wings. No frying involved. </div>
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This method involves using baking powder to crisp up the chicken skin. It's all science, but the result is fantastic. In a nut shell, the baking powder draws out the moisture, breaks down the protein and helps the meat brown. All this gives you the crispiness we enjoy from fried wings... but without actually frying. The method works... and makes for some wonderful hot wings!</div>
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I first came across this method a year or two ago but finally managed to make it recently. While the method used only 3 ingredients (chicken wings, baking powder and salt) , I managed to add my own personal touch... adding a bit of pepper and potato starch to further reduce moisture. This is the recipe I'm sharing today, but feel free to skip the potato starch. It works without it. </div>
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I ended up looking at a couple of recipes and decided to combine them... used the lower amount of baking powder found in one recipe and applied the baking technique of the other recipe. And in the end I managed to make my own version and liked the result. </div>
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For this batch I simply went the traditional route... glazing them with hot sauce and butter:). Hope you enjoy... </div>
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<b>Note:</b> <i>While I posted 2 different temperatures(Cook's Country version), I've also done these wings at 450 deg F as well, with wings having an overnight rest in the fridge uncovered. Baking time will vary, but they bake up nice and crisp by 40-50 minutes or so.</i>.. <i>Either way you choose, the result will be crispy wings:). </i></div>
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<b>You will need: </b><i>inspired by <a href="http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html">SeriousEats</a> and <a href="http://www.cookscountry.com/recipes/7583-oven-fried-chicken-wings">Cook's Country.</a></i></div>
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3.5 lbs chicken wings( 12 whole wings= 12 flats+12 drumettes)</div>
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1 tsp kosher salt</div>
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1 TBS baking powder</div>
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1 TBS potato starch(can be optional)</div>
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black pepper to taste</div>
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<u>Hot Sauce:</u></div>
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3 TBS butter, melted</div>
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1/3 cup Franks hot sauce</div>
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<b>Directions:</b></div>
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1. Cut up chicken pieces into flats, drumettes, and wing tips. Reserve tips for stock by freezing them.</div>
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2. Mix salt, baking powder, potato starch and pepper in small bowl. </div>
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3. With a paper towel blot chicken pieces from excess moisture.</div>
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4. Sprinkle baking powder mix all over wings, coating evenly. </div>
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5. Line a tray with parchment paper and place wings in single layer without overlapping.(alternately place wings on a rack and then place them on a baking tray.</div>
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6. Place wings in fridge for several hours... this helps the wings dry up further. I placed mine in the fridge in the morning and baked in the evening... about 8 hours later. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRWFmoz3rE57eYnEpJ54sARxGNx-bsanfTkWOVG8yJXF4r1GuG0RtlJPuC9jyHvCrFSrIlQ8ZlBPilnUw7lW5xVrwjQW7A3Us4VcwJU254KUNBKPhbPlQrplUVdIM-U4i97Y5IYUmmq4/s1600/2014-08-25+romanian+papricas,+baking+powder+wings.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRWFmoz3rE57eYnEpJ54sARxGNx-bsanfTkWOVG8yJXF4r1GuG0RtlJPuC9jyHvCrFSrIlQ8ZlBPilnUw7lW5xVrwjQW7A3Us4VcwJU254KUNBKPhbPlQrplUVdIM-U4i97Y5IYUmmq4/s1600/2014-08-25+romanian+papricas,+baking+powder+wings.jpg" height="250" width="400" /></a></div>
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<li>Preheat oven to <b>275 </b>deg F</li>
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1. Combine melted butter and hot sauce. Set aside until needed.<br />
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2.. Bake wings for 20 minutes at <b>275</b> deg F, then<u> increase heat to<b> 425</b></u> deg F and continue cooking for another 45-50 minutes, or until wings are nicely browned and crispy. </div>
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<b>Note:</b> If you feel the wings aren't browned enough, increase heat to <b>450</b> Deg F the last 10 minutes of baking.</div>
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3. Remove wings from oven and place in a large bowl. Drizzle hot sauce over wings and toss to coat. Serve immediately. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvV61lPRPp01Q8keZRGBAf0-owouPhOKlIBd2oseKYZNs_8o4ludMhiLhhywxw4zd9T_i-XeTU8G3R32l3LAmVOmRDPKxdog3BEm5g6EkWgNjsrRExwwRzEe8iTXON1Pyet_DrFgoXtQ/s1600/Collages145.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvV61lPRPp01Q8keZRGBAf0-owouPhOKlIBd2oseKYZNs_8o4ludMhiLhhywxw4zd9T_i-XeTU8G3R32l3LAmVOmRDPKxdog3BEm5g6EkWgNjsrRExwwRzEe8iTXON1Pyet_DrFgoXtQ/s1600/Collages145.jpg" height="250" width="400" /></a></div>
<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com6tag:blogger.com,1999:blog-8590241869561905455.post-89878292332165106862014-09-10T06:00:00.000-07:002014-09-10T07:23:31.462-07:00CRISPY Parboiled Baked Chicken Wings(I)... with Korean Sauce and Bonus Chicken Stock.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66UEO_nVqaiJYxKstw_7JaKs1rhS2TvHrIWJPZ6kqY0MkJ20Zqpo25PHFIiDond-2ZT5P9LmF1zwSkcwOoxAcuxo9den-5lzQwaOqmtcED109uUpDira0JyS6xUAczkfkzF5w62e1b5E/s1600/parboiled+crispy+wings+148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66UEO_nVqaiJYxKstw_7JaKs1rhS2TvHrIWJPZ6kqY0MkJ20Zqpo25PHFIiDond-2ZT5P9LmF1zwSkcwOoxAcuxo9den-5lzQwaOqmtcED109uUpDira0JyS6xUAczkfkzF5w62e1b5E/s1600/parboiled+crispy+wings+148.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OZx4uu9Bv2QPlb2-QG39x_t6Ka-dE5fBAUQaIyhmqHD_uIJzIWJwnw6sJueo2yqj6dHWCO78-v8kWQxOLcSU2KmeGf_qzf4Ar5GuZSrC1YtYDdSI-nVH4NDf52XxjMCrEpj9zJfq1HQ/s1600/parboiled+crispy+wings+138.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OZx4uu9Bv2QPlb2-QG39x_t6Ka-dE5fBAUQaIyhmqHD_uIJzIWJwnw6sJueo2yqj6dHWCO78-v8kWQxOLcSU2KmeGf_qzf4Ar5GuZSrC1YtYDdSI-nVH4NDf52XxjMCrEpj9zJfq1HQ/s1600/parboiled+crispy+wings+138.JPG" height="300" width="400" /></a></div>
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<b>Crispy Parboiled Baked Chicken Wings... with Korean Sauce and Bonus Chicken Stock. </b>Because I don't buy ready made chicken stock, I'm always on the "alert" when it comes to meat bones. I try not to toss them out when I'm de-boning. Funny thing is that sometimes I buy bone-in meat, just for the sole purpose of using the bones to have homemade chicken stock on hand. </div>
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Now the other day, I was really craving some wings.... mainly because I had seen a recipe for a Korean sauce that I wanted to make. I thought it would be good to glaze the chicken wings with a different sort of sauce... something outside the usual hot sauce or BBQ sauce I tend to glaze the wings with. In any case, I ended up buying some wings to bake.</div>
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I love baking the wings and always skip the frying. But some time ago I had come across Alton Brown's steaming method... a method that promised crispy wings without frying. I was willing to give it a go. It would be worth a try... </div>
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But as I was fiddling around trying to find something to steam the wings in, I thought, why not parboil the wings instead. It'd be much simpler ... and this way I could make use of the flavorful liquid to make a stock. Oh, and I'd use up those little wing tips to their full potential, because I sure didn't want to throw them away:)! Plus, I'd also use up those bits and pieces of vegetables I had sitting in the fridge. And that's what I ended up doing. Sort of went my own way with the recipe:)...</div>
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These parboiled wings tend to be a bit more drier than normal ... just because most of the fat is rendered in the boiling and baking process. However, they do have a nice crisp exterior. The Korean red pepper sauce worked wonderfully well with the wings. I lightly coated the wings, but it gave them the needed moisture as well as imparting a ton of flavor. A little bit of spice... a little bit of sweet. </div>
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My husband loved these wings, so I'm planning on making them again this way ... especially since I get the bonus chicken stock in the process. Always, always good to have some homemade chicken stock on hand. </div>
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I made 2 versions of baked crispy wings. This was part 1....next time I'll share the second method. Hope you enjoy...</div>
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<b>Note:</b> <i>The Korean red pepper sauce is so versatile... use it in all sorts of stir-fries or add it to ground meat for lettuce wraps, glaze meatballs, etc. </i></div>
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<i>Since I had some leftover sauce, I ended up using it as a stir-fry sauce for vegetables... it worked wonderfully well with the snap peas and zucchini I picked from my garden, but you can use other veggies of choice. </i></div>
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<b>You will need:</b></div>
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26 whole wings(about 3lbs), separated in 3 pieces( flats, drumettes, wing tips)</div>
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1 TBS kosher salt</div>
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1 large garlic clove, sliced</div>
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6 cups water</div>
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<u>Bonus Chicken Stock</u></div>
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parboiled liquid from above</div>
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parboiled wing tips only</div>
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1/2 parsnip</div>
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1 large carrot</div>
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1-2 ribs of celery</div>
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1 small onion</div>
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1 cup extra water</div>
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<u>Korean Gochujang Sauce</u> <i>adapted from <a href="http://www.maangchi.com/recipe/yangnyeom-tongdak">Maanghci</a></i></div>
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2 garlic cloves, minced</div>
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1 TBS oil</div>
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1/3 cup ketchup</div>
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1/4 cup brown rice syrup(<i>now, I haven't used honey, but it should work</i>)</div>
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1/4 cup hot pepper paste(gochujang)</div>
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1 TBS cider apple vinegar</div>
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toasted sesame seeds</div>
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<u>Other Sauce of Choice</u></div>
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BBQ sauce </div>
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Hot sauce </div>
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Honey mustard</div>
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<b>Directions</b>:</div>
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<u>Parboil Chicken Wings</u>:</div>
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1. In a large soup pot, bring 6 cups of water to a boil.</div>
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2. Add all wing pieces, sliced garlic and salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwnbMRbdOj1WSdKakT2a31JibjuMNkbxSb12lAC4ekEBKNcmqAOeoNyInfJv63WQgQEaxIHBsyaLfmzq0LZ4zMq4T746r0Uc69aoXBIY8AH049J0LrwDDtM28KdyyHQRiJCk8Jtgh5nQ/s1600/2014-08-09+parboiled+crispy+wings.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwnbMRbdOj1WSdKakT2a31JibjuMNkbxSb12lAC4ekEBKNcmqAOeoNyInfJv63WQgQEaxIHBsyaLfmzq0LZ4zMq4T746r0Uc69aoXBIY8AH049J0LrwDDtM28KdyyHQRiJCk8Jtgh5nQ/s1600/2014-08-09+parboiled+crispy+wings.jpg" height="250" width="400" /></a></div>
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3. Boil chicken wings for about 7 minutes, stirring them every so often and skimming off the scum. </div>
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4. Remove pot from heat and with a slotted spoon remove wings (flats and drumettes) unto a plate... leaving behind the stock and small wing tips.</div>
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5. Arrange wings on plate in a single layer and allow to cool. You can blot them from excess water and bake right away... or you can place them in the fridge uncovered for several hours(which is what I did). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGY1KvoJp21lISo1vimWi3aYm-wfnuE61BYHnyUiwf3nLehBaVEcHKHGd5nh1nMNFvsT3r0a3PRc_uat1dGC8c4eIcxKh_WaeSMUvhZJs9scuRgb3T5bXSBQ2LgJBgMIuvTAQ7Cp4azU/s1600/Collages141.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGY1KvoJp21lISo1vimWi3aYm-wfnuE61BYHnyUiwf3nLehBaVEcHKHGd5nh1nMNFvsT3r0a3PRc_uat1dGC8c4eIcxKh_WaeSMUvhZJs9scuRgb3T5bXSBQ2LgJBgMIuvTAQ7Cp4azU/s1600/Collages141.jpg" height="250" width="400" /></a></div>
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<u>Make Bonus Chicken Stock:</u></div>
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1. To the pot with the chicken liquid and wing tips, add the cut up vegetables, 1 cup water and heat to a boil. 2. Lower heat to a simmer and cover pot. </div>
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3. Simmer for 30 minutes. Remove from heat and strain vegetables. </div>
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4. Place stock in small containers and freeze for later use... or use in recipe of choice. </div>
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<u>Make Korean Sauce:</u></div>
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1. To make sauce, add oil and garlic to a medium skillet and cook till garlic is lightly golden.</div>
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2. Add the rest of the ingredients, mix to combine and continue to cook on low until sauce is thickened....3-5 minutes. Remove from heat and set aside to use for glazing wings. You can do this while the chicken wings bake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiqeLkLaGcKgYAXj5kmRv5QddvP1kVOJD3enFlRRbEj5JvSV2tp5nBOL2LUJxBeYVdkd7z7QVyx22x97D1XwMp-sgSIceL6cNBB-Y7FVTSaH3VC5Er5RcS7NASBaQaZKoHcLAuX20u9w/s1600/Collages143.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiqeLkLaGcKgYAXj5kmRv5QddvP1kVOJD3enFlRRbEj5JvSV2tp5nBOL2LUJxBeYVdkd7z7QVyx22x97D1XwMp-sgSIceL6cNBB-Y7FVTSaH3VC5Er5RcS7NASBaQaZKoHcLAuX20u9w/s1600/Collages143.jpg" height="250" width="400" /></a></div>
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<u>Bake Chicken Wings and Glaze</u>:</div>
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<li>Preheat oven to <b>425 Deg F</b></li>
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1. While oven is preheating take wings out from fridge.<br />
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2. Line a baking sheet with parchment and lightly oil parchment paper.</div>
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3. Place wings in a single layer, skin side up unto parchment paper lined baking sheet.</div>
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4. Place baking sheet on top 1/3 rack and bake for 20-25 minutes.</div>
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5. Turn wings over and bake for an additional 10-15 minutes or until nicely golden and crispy. </div>
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<b>NOTE:</b> <i>Baking time varies depending on size of wings, so adjust accordingly. </i></div>
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6. Remove from oven and glaze with sauce of choice. Sprinkle with toasted sesame seeds, if using the Korean sauce. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelZbOyC3UhtHk3Dux9i6qed6wZaSgt_Ptl0-4yJoK1O7x_2OxWSCoAU8FhghxJ1nEXm2RvJX_w3sORp4LSCU8UNxy2LgzUFcd0lzjqsBv5GbwKx-hoNhG3kwFkZxPRCvt5An-IMS22wQ/s1600/Collages144.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelZbOyC3UhtHk3Dux9i6qed6wZaSgt_Ptl0-4yJoK1O7x_2OxWSCoAU8FhghxJ1nEXm2RvJX_w3sORp4LSCU8UNxy2LgzUFcd0lzjqsBv5GbwKx-hoNhG3kwFkZxPRCvt5An-IMS22wQ/s1600/Collages144.jpg" height="250" width="400" /></a></div>
<b>Tip: </b><i>If you have any leftover sauce, you can easily stir-fry a few veggies with a TBS of oil for a couple of minutes and add in a heaping TBS of the Korean red pepper sauce to coat. For the veggies I used 1/4 of an onion, a couple handfuls of flat snap peas and 1 medium zucchini.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFcWoy_z5n6U3z11W-41UDBfpGCAQ5_y1a3kd-SEDMe3uddbjh6ycGG1xHvpT0omCEPrDQoCafLZatflQ1F1dbWu-LMG25ObB4JYmSLCw98eoGqNAMD1ay9O89XV5VHdbTvUZv4qToxw/s1600/korean+sauce+005.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFcWoy_z5n6U3z11W-41UDBfpGCAQ5_y1a3kd-SEDMe3uddbjh6ycGG1xHvpT0omCEPrDQoCafLZatflQ1F1dbWu-LMG25ObB4JYmSLCw98eoGqNAMD1ay9O89XV5VHdbTvUZv4qToxw/s1600/korean+sauce+005.JPG" height="300" width="400" /></a><br />
<i><br /></i>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com4tag:blogger.com,1999:blog-8590241869561905455.post-62824155564209133912014-08-14T06:00:00.000-07:002014-08-14T09:08:27.521-07:00French Style Omelette... with herbs and cheese.<div class="separator" style="clear: both; text-align: center;">
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<b>French Style Omelette... with herbs and cheese. </b>With summer in full bloom, my garden has yielded plenty of herbs... mostly in stages throughout the summer season.However, I don't always use all the herbs growing, as some of it goes to seed rather quickly. But somehow, parsley and chives have been plentiful all summer long. And so recently I was determined to use some of them in a dish...</div>
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For some time now we've been buying local farm fresh eggs and love their taste. As of late though, we've been able to get them delivered in town which makes it much easier for us... eliminates the long drive down to the farm. In any case, my husband ends up picking them up during the work week and brings them home... right around lunch time. It's the perfect time to make a super quick and delicious meal... with ingredients I have on hand. Ingredients that are super fresh. And of course an omelette is always welcome.... but the French style makes it especially nice.</div>
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The French style omelette is different than a regular omelette in that it is much creamier.... has small curds rather than large. And it also has a smooth surface that lacks the usual golden color found in regular omelettes. Traditionally, the omelette is stuffed with herbs or cheese and then rolled in a cylinder. Looks pretty fancy. And when you think about it... it's just eggs:). </div>
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But making the omelette does take some practice. However, once you learn the technique it's real fun to do. And you can easily change it up by using different fillings and herbs... or if you want, you can even leave it plain. But a good French omelette is almost custard-like in texture... so you don't want to over cook and have the center be dry. Unless of course you prefer it that way:).</div>
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There are a ton of videos online that show you how to make the French style omelette, but I've only included a link to the more traditional technique mastered by Jacques Pepin. You'll find the link below. I fold mine a bit different than Jacques Pepin, just because I find it easier for me(and it's not so wet inside)....but feel free to use whatever folding method works for you. Hope you enjoy... </div>
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<b>Note: </b><i>While I used herbs I had in my garden(parsley, dill and garlic chives) you can use whatever herbs you like ... classic combination is chives, tarragon, chervil and parsley.</i></div>
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<b>Tip: </b><i>If you would like to see a video of the technique you can see Jacques Pepin making the French omelette <span id="goog_527529557"></span><a href="http://www.nytimes.com/video/dining/100000001116746/jacques-pepin-makes-an-omelet-.html">HERE<span id="goog_527529558"></span> </a>. Practice does make "perfect":)...</i></div>
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<b> </b></div>
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<b>You will need:</b></div>
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2 ex-large farm fresh eggs</div>
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1 TBS butter( now, I'll be honest, I also use oil)</div>
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2-3 tsps fresh herbs of choice*</div>
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salt and pepper to taste</div>
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*<i>I used regular chives, garlic chives, parsley, dill... can use tarragon, chervil,etc. or chives only.</i></div>
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<u>Additional Filling</u><b>:</b><i> optional, can use other fillings of choice like cooked vegetables or meat.</i></div>
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1-2 TBS grated cheese (gruyere, jarlsberg, or whatever cheese you like and have on hand)</div>
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<b>Directions:</b></div>
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1. Finely chop herbs of choice. Set aside. Grate cheese if using and set aside.</div>
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2. Crack eggs and beat well. I love to use my chopsticks, but you can use a fork or rubber spatula. </div>
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3. Season eggs with salt and pepper and add the herbs. Mix to combine.</div>
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4. Heat a 6 inch <u>non-stick</u> skillet on medium heat. Add a pad of butter and allow it to melt and sizzle.</div>
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5. Lower heat to low and pour the eggs in the hot buttered skillet. With one hand, using your chopsticks, fork or rubber spatula,mix the eggs <u>continuously but gently</u>.... while all along shaking the skillet back and forth with the other hand.... until mixture resembles small curds surrounded by liquid egg. </div>
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6. Stop moving the pan and scrambling the eggs and allow the eggs to set for 30 seconds or so.... making sure the top is still somewhat wet. </div>
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7. Remove skillet from heat and use the chopsticks or a rubber spatula go around the edge to release the sides, making sure the omelette can easily move in the pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYCqmHgkZlzEZGr8GArlvaXUQhUfhUNhpP08hI2dnE8fHtXNZEMAel8CcqwjIfCh6rKmVI3dsS0zNweyI1YhU7QwcTAP7IO_qA3v7-r58bezmTwUrHITdXMtyq04wnIyenXpn0B8Id4Y/s1600/Collages139.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYCqmHgkZlzEZGr8GArlvaXUQhUfhUNhpP08hI2dnE8fHtXNZEMAel8CcqwjIfCh6rKmVI3dsS0zNweyI1YhU7QwcTAP7IO_qA3v7-r58bezmTwUrHITdXMtyq04wnIyenXpn0B8Id4Y/s1600/Collages139.jpg" height="250" width="400" /></a></div>
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7. Tilt the pan so that 1/3 of the omelette is sitting in the "lip" of the skillet, sprinkle the cheese in the "nook"and fold the omelette in thirds(like a letter) using a spatula if needed. Place it back on the heat to set a bit (only if you feel it needs it) then roll it onto a plate... making sure the fold is underneath.</div>
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8. Form the omelette into a pointed long cylinder shape. Serve immediately.</div>
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OPTIONAL: Brush the top with a bit of melted butter. </div>
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<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com2tag:blogger.com,1999:blog-8590241869561905455.post-57634282557997583702014-07-21T08:51:00.001-07:002016-12-22T09:11:26.335-08:00Romanian Cozonac... using the tangzhong method.<div class="separator" style="clear: both; text-align: center;">
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<b>Romanian Cozonac... using the tangzhong method. </b>I know this is not the time to share a recipe for a sweet bread. Summer isn't for using your oven. But I've been playing with a favorite recipe of mine for some time now. It's interesting, but I find much relaxation when it comes to working with bread doughs. </div>
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In all honesty, I haven't been cooking and baking very much... have kept our meals very uncomplicated with the usual salads, eggs, grilled veggies and sometimes sandwiches. However, I have, at times pulled up old favorites to make... only because necessity required it.... like having guests over:). But it was fun going back to my recipe index and pulling out a few favorites to make again... favorites like the <a href="http://homecookinginmontana.blogspot.com/2008/09/best-ever-bagels.html">Best Ever Bagels</a>, <a href="http://homecookinginmontana.blogspot.com/2010/06/king-arthur-flour-browniesan-awesome.html">King Arthur Flour Brownies</a>, <a href="http://homecookinginmontana.blogspot.com/2009/05/baked-chicken-cordon-bleu.html">Chicken Cordon Bleu</a>, <a href="http://homecookinginmontana.blogspot.com/2010/01/romanian-sausagesmititeimici-or-small.html">Romanian Mititei</a>, and a few others. </div>
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But several weeks ago, we went to visit a friend and I decided to make some <a href="http://homecookinginmontana.blogspot.com/2009/01/romanian-cozonac-nut-filled.html">cozonac</a>. Thought it would be nice to bring something sweet to share with a cup of coffee. We all enjoyed it, so I decided to share my new tweaking of the old classic Romanian dessert that's also found in my recipe index. </div>
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Ever since I tried the tangzhong method I've applied it to many yeast doughs because I rather liked the end result. This time I used it again to make my Romanian cozonac. Loved how soft and fluffy the cozonac came out. Pictures don't do justice, because I sliced it after I had frozen the loaves. But you can see a bit of the fluffy texture in the last photo up on top... </div>
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Now, I need to say that while I've included amounts for the flavorings used in the cozonac, you can easily adjust the flavorings to taste. Don't be put off by not making the cozonac because you may not like the rum flavor... opt to use vanilla instead... or you can even add some almond flavoring. And as for the citrus flavorings, you can stick with just using lemon and omit the orange. My husband loves the orange flavor so I add it, but you can choose to omit or even combine the 2 citrus flavors, which is what I often do. The thing about cozonac, is that you want it to have plenty of flavor, otherwise it just becomes a sweet brioche bread... which isn't necessarily bad:).</div>
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In any case, for now, here is another variation to the Romanian cozonac. I have to say that I am still working on another tweaking that I am excited to try... am hoping to make it again but maybe I'll wait the summer out:). Hope you enjoy... </div>
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<b>Note:</b> <i>The dough is on the sticky side... so don't feel too tempted to add extra flour. If need be, you can add about 1/4 cup extra flour... only if you feel it really needs it.... otherwise, just use oiled hands to work with the dough. </i></div>
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<b>You will need:</b></div>
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<u>Nut Filling:</u></div>
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10 oz (or about 2 1/2 cups) finely ground walnuts</div>
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1 cup whole milk</div>
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3/4 cup sugar</div>
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1/4 cup cocoa</div>
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rum extract to taste(I use .5 oz extract) *</div>
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1 tsp orange or lemon extract</div>
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2 tsp orange or lemon zest</div>
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<i>*don't like rum, use vanilla extract</i></div>
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<u>Tangzhong:</u></div>
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1/3 cup bread flour (I use King Arthur Flour)</div>
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1 cup water</div>
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<u>Sweet Dough:</u></div>
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1 cup milk</div>
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3/4 cup unsalted butter</div>
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3/4 cup sugar</div>
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1/2-3/4 tsp kosher salt, or to taste</div>
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3 eggs, beaten</div>
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3 tsps orange or lemon zest</div>
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1 TBS rum extract, or to taste*</div>
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1 tsp lemon extract</div>
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285 grams + 550 grams bread flour, divided</div>
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2 1/4 tsp instant yeast</div>
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all of the cooked tangzhong</div>
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4 TBS softened butter</div>
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<i>*don't like rum, use vanilla extract</i></div>
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<u>Extra:</u></div>
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beaten egg for brushing loaves</div>
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<b>Directions:</b></div>
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<u>Make Nut Filling: </u><i>(I like to do this a day ahead, refrigerate and then bring back to room temperature the day of baking.)</i></div>
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1. Place milk and sugar in a medium saucepan. Heat pan on medium-low heat and whisk mixture until sugar dissolves.. </div>
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2. Add walnuts and keep stirring every so often... until mixture thickens somewhat (about 10-12 minutes).</div>
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3. Add cocoa and continue to cook further until filling thickens even more and becomes paste-like. Add flavorings and stir to combine.</div>
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4. Remove from heat and set filling aside to cool....it should thicken even further as it sits.</div>
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<u>Make Tangzhong:</u></div>
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1. In a medium saucepan, whisk flour and water well so you don't have any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook it.</div>
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2. The mixture becomes thicker and thicker.... similar to a creme patisserie (thin pudding-like ). You will notice some “lines” appear in the mixture every time you stir and the roux should fall slowly off a whisk ... the temperature should be at 150 deg F. Remove from heat.</div>
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3. Transfer the tangzhong into a clean bowl. Cover with a cling wrap. Let cool to room temperature. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4Fd1QcQtYvkhMEAJTxqbfa89BxA88BoxfcXf80V_xmZrk55iKXXsOVaOtSpAcNINyzH8vBSF1Uy10GpgO8Z0NTyYJ-OuLYCqgkS4uEXk6luDPlaaLBl_Rx52gK7HeU05lBLvVvNis_0/s1600/2013-03-26+japanese+milk+bread3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4Fd1QcQtYvkhMEAJTxqbfa89BxA88BoxfcXf80V_xmZrk55iKXXsOVaOtSpAcNINyzH8vBSF1Uy10GpgO8Z0NTyYJ-OuLYCqgkS4uEXk6luDPlaaLBl_Rx52gK7HeU05lBLvVvNis_0/s1600/2013-03-26+japanese+milk+bread3.jpg" width="400" /></a></div>
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<u>Make Sweet Dough:</u></div>
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1. In a saucepan, heat milk, butter and sugar. Remove from heat and let cool till just warm.</div>
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2. Add beaten eggs and blend to incorporate, then whisk in the flavorings... lemon/orange zest, rum/vanilla. </div>
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3. In mixer bowl, add 285 grams flour, tangzhong, instant yeast and warm milk mixture. Using the paddle attachment mix the batter for 3 minutes on medium speed.</div>
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4. Remove paddle and attach the dough hook.</div>
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5. Add 550 grams of bread flour and knead for an additional 7 minutes.... speed 2/3 on Kitchenaid mixer. After 7 minutes, with mixer running, begin adding small pieces of softened butter, waiting until each piece is fully incorporated into the dough before adding the next. Continue adding the rest of the butter pieces, one at a time, until all 4 tablespoons of butter is fully incorporated into the dough... this should take another 5-7 more minutes of kneading. Total mixing/kneading from start to finish should be about 15-18 minutes.</div>
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6. Form dough into a ball... (dough is on the sticky/tacky side)... and cover with plastic wrap.</div>
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7. Place bowl in a warm place(I place mine in a slightly warm oven, free from draft) and let rise till doubled. This usually takes about 1 1/2- 2 hours, or so.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5nMe0Lgep4Etw8S0aZQE43wQsx-W4pevt0WYcwwE9eWMwhdu7KKg1L4Wfh1qShtQc5w_DsMkHP5CHejlReeLOCEHy60DvzwmSXTXLdvBeTQ9WKGCmm2VWq7S7wPDkRELKJ2EjB7ePcs/s1600/2014-07-006.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5nMe0Lgep4Etw8S0aZQE43wQsx-W4pevt0WYcwwE9eWMwhdu7KKg1L4Wfh1qShtQc5w_DsMkHP5CHejlReeLOCEHy60DvzwmSXTXLdvBeTQ9WKGCmm2VWq7S7wPDkRELKJ2EjB7ePcs/s1600/2014-07-006.jpg" width="400" /></a></div>
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<b>Prepare 2 (9x5) loaf pans by buttering/oiling pan and lining with buttered parchment paper. This will ensure the loaf will not stick in the final baking stage.</b></div>
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8. Lightly oil your counter space and using lightly oiled hands punch dough down and remove from bowl and place on countertop.</div>
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9. Divide dough in 4 equal pieces. </div>
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10. Lightly oil a rolling pin and working with one piece at a time(cover the rest), begin rolling the dough into a rectangle(roughly 13x7 inches) and about 1/2-3/4 inch thick.</div>
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11. Spread 1/4 of the nut filling evenly over the surface and roll short side of the dough in jelly roll style. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfa8eWGX7MCg-SWhONLkXqahXJuHtl5x1YtZvC4w87heP2UF_9CPp_0kYwG8xSRgCknZ72nmpnIZCyBK1xxiv7_hLiiDX4XZ-3-yslv1Oh73t6lwm6pqKUqq8bgRRv5feRAfpSnFxy0Y/s1600/Collages137.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfa8eWGX7MCg-SWhONLkXqahXJuHtl5x1YtZvC4w87heP2UF_9CPp_0kYwG8xSRgCknZ72nmpnIZCyBK1xxiv7_hLiiDX4XZ-3-yslv1Oh73t6lwm6pqKUqq8bgRRv5feRAfpSnFxy0Y/s1600/Collages137.jpg" width="400" /></a></div>
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12. Take second piece of dough and repeat process until you have 2 filled and rolled dough logs.</div>
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13. Twist the 2 logs together and compact the dough from both ends so the length is as close to the length of the baking pan as possible. Quickly lift up the twisted dough and place in a parchment lined baking pan.</div>
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14. Repeat the process with the next 2 pieces of dough and fill the second pan. </div>
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<b><u>Note: </u></b><i>Sometimes I like to form the twisted dough in the form of an oval before placing in pan... see photo in collage.</i></div>
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15. Brush loaves with beaten egg and cover with oiled plastic wrap. </div>
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16. Allow to rise for about 40 minutes or until nicely puffed(maybe an inch above the lip of pan... you don't want it to be over-proofed) in a warm environment... </div>
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<b>Preheat oven to 350 deg F... </b></div>
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17. Place pans on bottom third rack in preheated oven. </div>
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18. Bake for about 25 minutes, and lightly place a sheet of aluminum foil over top of cozonac.</div>
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19. Bake for another 20-25 minutes... for a total of 45-50 minutes. Remove foil if not completely browned all the way around the last 10 minutes or so. The foil is there to prevent the dough from burning... use your judgement as when and how long to keep it covered as all ovens are different.</div>
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20. Remove from oven and allow cozonac to cool in pan for about 15 minutes or so. Remove from pan and cool completely. </div>
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<i>I love to freeze the cozonac then defrost as needed... and rewarm slightly. Find the flavor is best after it sits awhile.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_YwIEVuIU1tA7pHg-WAUgBGGdgZ-LR31xVM4muFLYX7K_0FAH-KZrESR2ORWfUZlzhXfBk_meuQC_6mZAFTd5nsvPuxR1hCWhX1TU-mwM8pOZHBVZzQDAb0XG_faIokKgKntPTw4Q9Q/s1600/Collages138.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_YwIEVuIU1tA7pHg-WAUgBGGdgZ-LR31xVM4muFLYX7K_0FAH-KZrESR2ORWfUZlzhXfBk_meuQC_6mZAFTd5nsvPuxR1hCWhX1TU-mwM8pOZHBVZzQDAb0XG_faIokKgKntPTw4Q9Q/s1600/Collages138.jpg" width="400" /></a></div>
<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com12tag:blogger.com,1999:blog-8590241869561905455.post-49018832810786288292014-06-20T06:00:00.000-07:002014-06-20T08:51:29.748-07:00European-Style Crusty Rolls... <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBzJKR8DerLFC4oSZVYULXk_z64F7FO0HjfjSnseZSY6opw2eUsO5oRqz-aoN1PcUKh5Gq-z9oDpl0UTfAWNNtXXB476z7koa0wvPKdZ0TzMlaCMXuWAdGXhsKotLQ3j65hOYSkrLWqc/s1600/carbonara%252C+crusty+rolls+050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBzJKR8DerLFC4oSZVYULXk_z64F7FO0HjfjSnseZSY6opw2eUsO5oRqz-aoN1PcUKh5Gq-z9oDpl0UTfAWNNtXXB476z7koa0wvPKdZ0TzMlaCMXuWAdGXhsKotLQ3j65hOYSkrLWqc/s1600/carbonara%252C+crusty+rolls+050.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_oC2IXJH9_RvbNZVbws4min9WMurqPb7gWTZoLDloYcDdMBRQrnuyGtQ7R7yXl5EmTVhwH8OrEUD7tCNMnT9DO56gCwIhceDgr-aOe9NAcmi-tsa8OU-a9dbssiexLVrAcTZI3JvBRw/s1600/carbonara%252C+crusty+rolls+049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_oC2IXJH9_RvbNZVbws4min9WMurqPb7gWTZoLDloYcDdMBRQrnuyGtQ7R7yXl5EmTVhwH8OrEUD7tCNMnT9DO56gCwIhceDgr-aOe9NAcmi-tsa8OU-a9dbssiexLVrAcTZI3JvBRw/s1600/carbonara%252C+crusty+rolls+049.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXhaeQHVLPR9K0Fzqv7SzWHrlELYQeY0rhbq9WDZ8gN33tBYszqf8kbQILvBKpZ2vEoR77eKWEyVyDcwgYsn-6NlB2DtZRJu3Y9SSJeAd480meMSjaLTfxB1rRuHKQd0FaOpTBAz39Uc/s1600/carbonara,+crusty+rolls+057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXhaeQHVLPR9K0Fzqv7SzWHrlELYQeY0rhbq9WDZ8gN33tBYszqf8kbQILvBKpZ2vEoR77eKWEyVyDcwgYsn-6NlB2DtZRJu3Y9SSJeAd480meMSjaLTfxB1rRuHKQd0FaOpTBAz39Uc/s1600/carbonara,+crusty+rolls+057.JPG" height="300" width="400" /></a></div>
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<b>European-Style Crusty Rolls... </b> I've been looking for a crusty bread roll recipe for the longest time. I simply love crusty rolls that have a tender crumb inside. And I'm not talking about your typical soft dinner rolls... nor am I talking about the rolls that have a chewy crust where you need to tug at them. These rolls are special.</div>
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The rolls have a crust that is crispy and crunchy rather than chewy... and they have a wonderful soft tender crumb. They remind me of a cross between a good french bread and a baguette. Oh, and the flavor is unbelievable! I've been on the lookout for this type of bread roll for years... and I mean years! And you can see I'm quite excited:). I just had to share it with you...</div>
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Interestingly, I had given up on ever baking this type of bread roll at home... simply because I never really found a recipe that looked good enough to try. I wanted a crispy roll... wasn't looking for a chewy crust or super hard crust. I wanted rolls that were like those you tend to find in bread bakeries all over Paris or other European bakeries. I realize I'm not good at describing this roll... but it's the best I can do.</div>
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And so, this past week, while looking at a favorite blog, I noticed a recipe for the type of roll I had been searching all these years. The title sure sounded promising... <i>Hard European-style Crusty Rolls</i>. Why, that's exactly what I wanted to make. The pictures looked just as promising... it had to be good. And I was willing to set aside a day to make them. On top of it all... it came from a reputable bread source... none other than King Arthur Flour. </div>
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And the result? The rolls were amazing... exactly what I had been looking for all these years! Oh, and they are simply delicious. They have such a great flavor from the starter... slightly mimics the tang in a sourdough bread. Not tangy, mind you, as a sourdough... but different enough, that lets you know it's not your typical quick risen bread.</div>
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I have gladly stopped my search for crusty rolls. So grateful to KAF... for sharing such a beauty of a recipe. Here's another recipe that needs to be shared with you all. Definitely a favorite! And it needs it's place in my recipe index. Hope you enjoy... </div>
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<b>Note:</b> <i>This recipe needs quite a few hours of "idle" time. It's best to bake this bread on a day when you have things to do around the house. While you don't need to do a lot of hands on per se... the bread dough does need plenty of time to rest, rise, cool and bake.... something like 6 hours(that's not including the overnight starter). I ended up shortening the cool rise in the fridge by an hour and still got outstanding results.</i></div>
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<b>Tip:</b> <i>Rolls can be frozen after baking... and the rolls re-crisp to amazing crunch in the toaster oven.</i></div>
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<b>You will need:</b> <i>adapted from <a href="http://www.kingarthurflour.com/recipes/crusty-european-style-hard-rolls-recipe">King Arthur Flour</a> and their helpful <span id="goog_466779887"></span><a href="http://www.kingarthurflour.com/blog/2011/03/08/they-once-were-lost-but-now-theyre-found-crusty-hard-rolls/">step-by-step pictorial</a></i></div>
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<u>Makes 12 small rolls</u></div>
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<u>Overnight Starter (room temperature):</u></div>
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1/2 cup cool water</div>
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1 cup(4 1/4 oz) all purpose flour (I used King Arthur Flour)*</div>
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1/8 tsp instant yeast</div>
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<u>Main Dough:</u></div>
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3 1/2 cups (14 3/4 oz) all purpose flour (I used King Arthur Flour)*</div>
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1 cup lukewarm water</div>
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1 1/2 tsp table salt</div>
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1/4 tsp instant yeast</div>
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all of the starter from above</div>
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* <i>make sure you fluff up the flour and then scoop if not using scale, as that is what I ended up doing. I put the scale amounts for those who need it.</i></div>
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<u>Egg Wash:</u></div>
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1/3 cup water </div>
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1 egg white</div>
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<b>Directions:</b></div>
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<u><b>The Night Before </b></u><b><u>Make Starter:</u> </b></div>
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1. In a bowl, mix the starter ingredients together until smooth. Cover and let rest at room temperature overnight.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5duxSwDR079o4Nu-EVRSwmO7-QuniuHQ2a3pCnpO7yaqGdoLsu1JCskSWgJUYBpOhikrDlES2AMrpzw9ySHqq54eS85AdpfS3V2SnUbWgiJwN2qcSBkk2cySBORonWA_tNV0iEbX67To/s1600/2014-06-18+carbonara%252C+crusty+rolls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5duxSwDR079o4Nu-EVRSwmO7-QuniuHQ2a3pCnpO7yaqGdoLsu1JCskSWgJUYBpOhikrDlES2AMrpzw9ySHqq54eS85AdpfS3V2SnUbWgiJwN2qcSBkk2cySBORonWA_tNV0iEbX67To/s1600/2014-06-18+carbonara%252C+crusty+rolls.jpg" height="250" width="400" /></a></div>
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<b><u>Second Day Morning:</u></b></div>
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1. In bowl of a standing mixer bowl, combine the dough ingredients and starter from the night before.</div>
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2. With dough hook, knead for 7-8 minutes... until dough is somewhat smooth and soft.... and just tacky to the touch. You may need to add a couple of tablespoons of water at the beginning of kneading if you find the dough is too stiff... or a couple of tablespoons of flour at the end of kneading if the dough is too soft. </div>
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3. Shape dough in a ball and place dough in oiled bowl. Cover and allow to rise for 1 hour in a warm place. After 1 hour... gently deflate dough (it won't have risen much), cover again and allow to rise for another 1 hour. Gently deflate and gather dough from ends and bring it to the center, cover and allow to rise one more hour another. Total rising time is 3 hours.</div>
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4. Place dough on an oiled counter and divide dough into 12 pieces. Shape dough pieces into balls. I just like to grab a lime size piece of dough from the bowl and shape into a ball eliminating the oiled counter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3beMY-bXRMXb9p67WrURG3rSi7HHbKO8Fcq3F3y2KlvCd7m4bFQfuzzVTDsVDKAQnOaKveCUS1lQ3K4pSU5-vbd4tk910FRRFs90V9tikN3zAjwseIWLfLjxnNf3qrBqXj8yXskUNWU/s1600/Collages135.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3beMY-bXRMXb9p67WrURG3rSi7HHbKO8Fcq3F3y2KlvCd7m4bFQfuzzVTDsVDKAQnOaKveCUS1lQ3K4pSU5-vbd4tk910FRRFs90V9tikN3zAjwseIWLfLjxnNf3qrBqXj8yXskUNWU/s1600/Collages135.jpg" height="250" width="400" /></a></div>
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5. Place the rolls on a parchment-lined baking sheet, cover them with an oiled piece of plastic wrap.</div>
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6. Let rolls rise for 1 to 2 hours in a warm place ( left mine for 1.5 hours) until they're puffy... almost but not quite doubled. </div>
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7. After the 1-2 hour rise time, place rolls in the refrigerator for another 2 to 3 hours. I ran out of time and left mine in the fridge for only 1.5 hours.</div>
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<b><u>1/2 hour before baking: Preheat the oven to 425°F.</u></b></div>
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1. Whisk together the egg white and water until frothy. </div>
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2. Remove rolls from the refrigerator, and brush them with the egg wash... Don't worry, you will not use all of egg wash. </div>
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3. With a VERY sharp knife, slash a 1/4-1/2 inch deep cut across the top of each roll. </div>
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4. Immediately place the rolls in the preheated oven.... middle rack.</div>
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5. Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. </div>
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6. Remove rolls from the oven, and cool on a rack. I left mine only for 20 minutes, and turned off oven and allowed the rolls to cool off in the oven with the door wide open.</div>
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<b><i>Tip: For best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrU3UVoqS3Ts5wFK7KZ2ct3T-9TFS3T2qATS493DhsyBXbGgy__isU35LBNDKRCbp2Xxc4o1nMkSK3wAxbldDHDZiWkEZue0X8gCa_cLy-0cGRaTEvJ9udwAyQQgaPuIqqVLVOgzA5Oo/s1600/Collages136.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrU3UVoqS3Ts5wFK7KZ2ct3T-9TFS3T2qATS493DhsyBXbGgy__isU35LBNDKRCbp2Xxc4o1nMkSK3wAxbldDHDZiWkEZue0X8gCa_cLy-0cGRaTEvJ9udwAyQQgaPuIqqVLVOgzA5Oo/s1600/Collages136.jpg" height="250" width="400" /></a></div>
<br />Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com4tag:blogger.com,1999:blog-8590241869561905455.post-80610208902659966982014-05-21T06:00:00.000-07:002014-06-10T19:03:09.540-07:00Romanian Chiftelute Marinate... Chicken Meatballs in a light tomato gravy. <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4ycM1L7wiHTV2ruaDb3bSFJVAQhjzM6EtrIs5-Rpi5NBURnywT8RLgf_yH_vJoIcMegnw-kUTd5HHqgpqv13vDtFLKTIVj3lNBSBcU-DLAWqlAnGHWv65CiJpz3Cf3vrgqJSJXIZ8EY/s1600/chiftelute+marinate%252C+075.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4ycM1L7wiHTV2ruaDb3bSFJVAQhjzM6EtrIs5-Rpi5NBURnywT8RLgf_yH_vJoIcMegnw-kUTd5HHqgpqv13vDtFLKTIVj3lNBSBcU-DLAWqlAnGHWv65CiJpz3Cf3vrgqJSJXIZ8EY/s1600/chiftelute+marinate%252C+075.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilm2fpJdtU-0-cpLpH8BRAkq-2qaU73iqpYgm8WpgympxURXb3l10q2K5W6FPIVALSRI6DoZ2hyphenhyphenxVIc5_Zxvd6dgReqE2HNlHGKvI_P3hDHyb3gUDzeqEpaeed34CQ2F4XSID395XDWk4/s1600/chiftelute+marinate%252C+090.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilm2fpJdtU-0-cpLpH8BRAkq-2qaU73iqpYgm8WpgympxURXb3l10q2K5W6FPIVALSRI6DoZ2hyphenhyphenxVIc5_Zxvd6dgReqE2HNlHGKvI_P3hDHyb3gUDzeqEpaeed34CQ2F4XSID395XDWk4/s1600/chiftelute+marinate%252C+090.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEDR5A0uzWU2i766meBSXiFy8mlWXTfKH36Zbg9Q1DGSobxw1pxVQXrBHWVZxXdIngEWFdk7VLnPRKhOe855JHolm8A0CBqHkHHuMxZGcHM48u1sl4k-SSGUJS2-rS_I9vc7L8O-Ie4o/s1600/chiftelute+marinate%252C+096.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEDR5A0uzWU2i766meBSXiFy8mlWXTfKH36Zbg9Q1DGSobxw1pxVQXrBHWVZxXdIngEWFdk7VLnPRKhOe855JHolm8A0CBqHkHHuMxZGcHM48u1sl4k-SSGUJS2-rS_I9vc7L8O-Ie4o/s1600/chiftelute+marinate%252C+096.JPG" height="300" width="400" /></a></div>
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<b>Romanian Chiftelute Marinate... Chicken Meatballs in a light tomato gravy.</b> I realize I haven't posted in a great while. Probably the longest break I've taken since the first day of blogging. Many of you may have wondered why the absence. </div>
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I can't explain how it all happened. It didn't happen all of a sudden. But I've come to a point where I've lost the passion I once had, that kept me blogging because I LOVED it. I still love to cook and am in the kitchen cooking or baking most days. </div>
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While this blog will always have a special place in my heart (I still use it for my personal reference), I've slowly decided to back off a bit. I'm sure I'll still be around... especially to answer questions... and post a new recipe every once in a while. And I ALWAYS love to hear your feedback. </div>
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But for the past several years, I've struggled to write about what matters most to me... here on a food blog. My relationship with the Lord Jesus Christ has hardly been mentioned... aside from the verses posted on the side and banner above.... and in a few comments. I didn't know how to combine the two without feeling like I'm "shoving Christianity" your way. So I've kept this site mostly free from what matters most to me in my life... and that is my Saviour, My King, the Lord Jesus Christ. </div>
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So during my absence, I've been trying to strengthen my spiritual walk in written form. As a little girl I used to write in a journal of sorts. It wasn't daily, but it was a special place where I could talk with my Lord about what mattered most to me. I kept the journaling for a few years... then college years arrived, then marriage and slowly my journaling dissipated from my life. </div>
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This past February I decided to blog about my walk with God... in another place. Separate from food. Separate from other activities. I didn't want to share my spiritual blog with anyone.... Didn't see the need to. Actually, my writing started well before February, in a small notebook... and later on it moved to a blog. Since writing on the blog, the Lord kept nudging at me... share it... because someone may be encouraged. </div>
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My desire is for all my readers to know the true Savior... the one who died for our sins, that we might have eternal life. I realize that God has to do the work of salvation in each of our hearts... He ultimately does the saving. Not me, not you. But He does use us to further His kingdom. And so I'll share my other blog... for spiritual food... for those of you who care to drop by and be encouraged to walk daily with the King. Here is the link: <a href="http://godsgraceinmontana.blogspot.com/">God's Grace In Montana.</a> I'll also place a link on the side bar for quick reference.</div>
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I couldn't drop by without sharing a recipe... a recipe I LOVED as a child. I made it recently and thought to add it to my Romanian section and hope you enjoy it as well. The recipe, in order to work, requires made-from-scratch meatballs... you could probably get away with using a good quality chicken stock, but I highly recommend a homemade version as well. And while you can serve the meatballs and sauce with rice or pasta, I wouldn't recommend it... just because good mashed potatoes and this dish work incredibly well. </div>
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The sauce is a light tomato gravy that has a slight tanginess from the vinegar...but is balanced by a touch of sweetness. Yes, it's simple, but it's delicious with the flavorful meatballs. There is no garlic or onion in the sauce.... and I wouldn't add it either, just because in order for this dish to be different from other sauce recipes, the sauce has to let the meatballs shine. There's nothing overpowering. </div>
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I'm sure there are a ton of variations to this dish... but this is the way my mom made it and I wouldn't have it any other way. I know I usually say you can change the recipe to fit your tastes... and you definitely can:)... but somehow this recipe is good as is. You can decrease the vinegar a bit if you like, and if you like your sauce a bit more tomato-y, feel free to use rounded tablespoons. Also, if you like a thicker gravy add slightly rounded tablespoons of flour as well. </div>
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Thank you for being faithful readers and for being with me all these years. I'll do my best to post a recipe every so often.... but my priority is growing in the knowledge of the LORD. Hope you enjoy...</div>
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<b>You will need:</b></div>
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<u>Note:</u> <i>I've included the links below to the meatballs, stock and mashed potatoes.</i></div>
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20 <a href="http://homecookinginmontana.blogspot.com/2009/06/chicken-meatballschiftelute.html">Romanian fried chicken meatballs</a></div>
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<u>Sauce:</u></div>
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2 TBS oil</div>
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2 TBS flour</div>
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2 TBS tomato paste</div>
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1-2 TBS apple cider vinegar, depending on tanginess desired</div>
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1/2 tsp sugar</div>
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3 1/2- 3 2/3 <a href="http://homecookinginmontana.blogspot.com/2012/03/pressure-cooker-chicken-stock-and.html">homemade chicken stock</a></div>
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few whole peppercorns</div>
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2 bay leaves</div>
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salt and freshly ground pepper as needed</div>
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chopped parsley</div>
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<u>Side</u>:</div>
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<a href="http://homecookinginmontana.blogspot.com/2011/03/pressure-cooker-mashed-potatoes.html">mashed potatoes</a></div>
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<b>Directions:</b></div>
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1. Add oil in a medium soup pot and heat on medium/low till oil gets somewhat hot. </div>
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2. Whisk in the flour and cook for a minute or so... until flour is thoroughly mixed in with the oil and turns a pale color. </div>
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3. Remove pot from heat and add vinegar... it will sizzle and clump up somewhat. </div>
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4. Off heat, add the tomato paste and whisk until fully combined with the flour mixture.</div>
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5. Slowly add the chicken stock while whisking continuously to remove all lumps. </div>
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6. Place pot back on heat and add sugar, bay leaves and a few whole peppercorns. You may choose to season with salt if needed... depending on how salty the chicken stock is. </div>
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7. Add cooked meatballs to sauce and increase heat to bring the sauce up to a boil. Cover pot and lower heat to maintain a simmer.</div>
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8. Cook sauce for 10 minutes covered. </div>
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9. Remove lid and cook an additional 20 minutes ... adjusting heat to maintain a soft boil. I left my heat on a medium/low. Stir sauce every so often to ensure nothing is sticking. </div>
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10. Cook until sauce coats the back of the spoon and thickens slightly... similar to a gravy. Sauce will thicken a bit more as it sits and cools down. </div>
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11. Season with salt if needed and ladle unto a mound of creamy mashed potatoes. Sprinkle with parsley and freshly cracked pepper. Serve with a salad... or pickled vegetables/sauerkraut/pickles.</div>
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Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com12tag:blogger.com,1999:blog-8590241869561905455.post-81901512914894200612014-04-14T06:00:00.000-07:002014-04-17T11:33:17.652-07:00Apple Pie Cookies... and a gluten-free version. <div class="separator" style="clear: both; text-align: center;">
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<b>Apple Pie Cookies... and a gluten-free version. </b>I'm sorry I don't intend on posting too many dessert recipes one after another... but I've had a few sitting in my draft that I should post. So bear with me as I "clean" my draft folder.<br />
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If you remember I posted a <a href="http://homecookinginmontana.blogspot.com/2013/10/make-ahead-homemade-pie-crust-store-in.html">make-ahead pie crust recipe</a> some time ago... a pie crust you could store in the freezer for future use. Well, I wanted to show you what I ended up doing with half the batch. I made these apple pie cookies last year, for a church Christmas hymn sing, but I'm finally getting around to posting the recipe.<br />
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The idea of making apple pie cookies might not be so new, as I'm sure many of you have seen apple pie cookie recipes floating all over the internet. Personally, I've always wanted to make them. I thought they were the cutest of things:).<br />
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Since I always make my own pie crust, I ended up using my <a href="http://homecookinginmontana.blogspot.com/2009/04/all-butter-pie-dough.html">homemade version</a>, but this recipe can easily made with any pie crust really. You can use a ready-made store bought pie crust, or even use your own pie crust recipe that's special to you... maybe handed down from your mother or grandmother. The recipe I use is an all-butter crust... which makes for a tender and flaky pastry-like crust.<br />
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I love adding a nut filling to my apple pies, as it gives it extra flavor and a bit of texture. It also holds the bottom of the pie crust from getting too soggy. I applied the same idea when making these pie cookies, but you can certainly skip the nut filling if you want... or you can add a bit of caramel. <br />
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While you can make simple, round, double-crusted apple pie cookies, I rather like the lattice look. It makes the cookies look a bit more elegant... more pastry-like, rather than cookies. But feel free to make the cookies without the lattice top.<br />
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And since I also made a gluten-free version, I thought to post that as well. The lattice for the GF apple pie cookies was quite a bit harder to make. I'd recommend crisscrossing the lattice part, without interweaving them, or even skipping the lattice part completely and using just round pie circles(double-crust). The GF crust is much more fragile... prone to breaking, and giving you a headache:).<br />
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Hopefully, the apple pie cookie idea is seen in this post, my intention was not to make it look too complicated:).... because it really isn't. They're just mini apple pies... flatter... to take on the form of cookies. You'll have a few scraps from the cutouts, but you can bake them as is, or place the scraps in x-small muffin tins.... makes really good mini "tarts". Of course, you can skip the cutouts and make one large lattice apple pie cookie. Actually, I thought of making one large cookie myself... but I'd probably call it an apple pie tart:).... especially if you cut it in wedges. Maybe next time. Hope you enjoy... <br />
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<b>You will need: </b><i>makes about 20 ( 2-3 inch) apple pie cookies</i><br />
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<u>Ingredients For Making Pie Cookies:</u><br />
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2 <a href="http://homecookinginmontana.blogspot.com/2009/04/all-butter-pie-dough.html">pie crusts</a><br />
apple pie filling<br />
nut filling, or can use a caramel filling<br />
cinnamon, nutmeg sugar<br />
raw sugar crystals<br />
icing, optional<br />
beaten egg for brushing top of pie cookies<br />
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<u>Nut Filling:</u> <i>For one regular apple pie cookies recipe. Will need to make another 1/2 of the recipe for a GF version </i><br />
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1/2 cup ground walnuts<br />
1 TBS brown sugar, or to taste<br />
1 TBS beaten egg<br />
1/8 tsp vanilla<br />
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<u>Apple Filling:</u> <i>will need only 1/2 of the filling to make the regular apple pie cookies recipe... can freeze the rest or use the rest to make the GF version below</i><br />
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2 large apples*<br />
1 TBS cornstarch<br />
4- 5 TBS sugar<br />
2-3 TBS lemon meyer juice<br />
1/2 tsp vanilla extract<br />
1/4 tsp cinnamon<br />
*<i> I used 1 large fuji apple + 1 large pink lady apple= 4 1/2- 5 cups sm. dice apples</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdLJ_hpDXVZxiD4JK2U08-9lfgeE66OAuJycTleE8zOCp1cySFphFISLR2p6yM1Znc39fu41kRfbmLTnqAUHIxKfGLD4Sw06SiXmyU7sEmZbNK7VqOq7UP7aUJZ60gYfvJFsfqdbH2CQ/s1600/tangzgong+cozonac%252C+GF+chocolate+chip+cookie%252C+apple+pie+cookies+205.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdLJ_hpDXVZxiD4JK2U08-9lfgeE66OAuJycTleE8zOCp1cySFphFISLR2p6yM1Znc39fu41kRfbmLTnqAUHIxKfGLD4Sw06SiXmyU7sEmZbNK7VqOq7UP7aUJZ60gYfvJFsfqdbH2CQ/+cozonac%252C+GF+chocolate+chip+cookie%252C+apple+pie+cookies+205.JPG" height="300" width="400" /></a></div>
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<b>Directions:</b><br />
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<b>Make Nut Filling:</b><br />
1. Beat egg, and remove 1 TBS beaten egg and place in a bowl. Reserve the rest of the egg for brushing the top of the cookies.<br />
2. To the 1 TBS beaten egg, add the ground walnuts, brown sugar and vanilla. Combine all ingredients. Set aside. <i>This nut filling makes enough for just the regular pie cookies, but if you would like to make a gluten-free version, then you will need to make another 1/2 a batch. </i>Set aside.<br />
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<b>Make Apple Filling: </b><br />
1. Peel and cut apples in small dice pieces( 1/4 inch or so)... you should have about 5 cups. <br />
2. In a medium saucepan, add diced apples, cornstarch, sugar, and cinnamon. Heat on med-low and mix ingredients until combined. Cook, stirring often... till apples slightly soften and thicken. This will take about 10 -12 minutes or so. Taste filling, adjust for sweetness and add the lemon juice. Stir in the vanilla. Set aside.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qkiqtyUxl1KyCaB_4On0HgiNDIniSng43TKkmzYN3fZUClENZo33oW3VV20y7RPk_6U9m9E-su1wYafamOBzpfrKTcKfnSyn5Af6zEd5UsuMvOr_5ROGzZP2pukVpYmJp8ic5jfOAIs/s1600/Collages105.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qkiqtyUxl1KyCaB_4On0HgiNDIniSng43TKkmzYN3fZUClENZo33oW3VV20y7RPk_6U9m9E-su1wYafamOBzpfrKTcKfnSyn5Af6zEd5UsuMvOr_5ROGzZP2pukVpYmJp8ic5jfOAIs/" height="250" width="400" /></a><b><br /></b><br />
<b>Make Cinnamon Sugar + Icing:</b><br />
1 TBS sugar+ 1/4 tsp cinnamon+ a few gratings of nutmeg<br />
Powdered sugar+ a bit of water + lemon/vanilla extract to drizzling consistency<br />
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<b>Assemble Apple Pie Cookies:</b><br />
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<li>Preheat oven to <b>375 deg F</b></li>
<li>Line a cookie sheet with parchment paper.</li>
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1. Roll out one pie crust to about 12 inches in diameter... or so. </div>
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2. Spread nut filling on bottom of crust... all the way to the edge.</div>
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3. Place about 1 cup of the diced apple filling and spread on top of the nut filling. You will have some apple filling leftover. You may freeze the rest for another use, or use it to make another small batch of GF pie cookies , as I did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7vlf2oykgAaT2plvgIRGBqTGAJBLdwAs4AxCdcAhwXPfelOt2rUHFM6RveB_P_ybKK_8D4Xs89eNXQsHQasJOmwMUiLhghyphenhyphenH9GofrOFqbjlFhw_6SUpllO0mEwUs2VV-hwPxPYSk9mY/s1600/Collages106.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7vlf2oykgAaT2plvgIRGBqTGAJBLdwAs4AxCdcAhwXPfelOt2rUHFM6RveB_P_ybKK_8D4Xs89eNXQsHQasJOmwMUiLhghyphenhyphenH9GofrOFqbjlFhw_6SUpllO0mEwUs2VV-hwPxPYSk9mY/" height="250" width="400" /></a></div>
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4. Roll out second pie crust to about 12 inches and cut 1/2 inch strips. Place strips in lattice design on top of the apple filling. </div>
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5. Brush lattice top with beaten egg, sprinkle with cinnamon sugar, can add a bit of raw coarse sugar as well, if desired.</div>
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6. Using a 2 1/2- 3 inch sharp round cookie cutter, cut out cookies... making sure to leave as little a space between cutouts to maximize the number of cookies you get.</div>
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7. Place cookies on parchment lined cookie sheet. With scraps, I like to use a mini muffin tin and bake them... this way I don't waste the scraps and turn them into mini muffin pie scraps. You can see this in the GF version photos below.</div>
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8. Bake in preheated 375 deg F oven for 20-25 minutes or until golden.</div>
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9. If you like, you can drizzle some cookies with a powdered sugar icing. </div>
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<b><span class="Apple-style-span" style="font-size: large;">Gluten- Free Apple Pie Cookies</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9FcDCkOaSBvJX3LneoW_3BHBTS7xvSOsesqkgY7uIbfXxC5kRRCOYxJdV3vH4blMXWElLS5YYPLgr6mmUWHHXlEHH6lTiD58bRfxAZGazart2OIp4XrDb7b42-nVwrn7vM_iorpXogI/s1600/tangzgong+cozonac%252C+GF+chocolate+chip+cookie%252C+apple+pie+cookies+208.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9FcDCkOaSBvJX3LneoW_3BHBTS7xvSOsesqkgY7uIbfXxC5kRRCOYxJdV3vH4blMXWElLS5YYPLgr6mmUWHHXlEHH6lTiD58bRfxAZGazart2OIp4XrDb7b42-nVwrn7vM_iorpXogI/s400/tangzgong+cozonac%252C+GF+chocolate+chip+cookie%252C+apple+pie+cookies+208.JPG" height="300" width="400" /></a></div>
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<b>Note: </b><i>It is best to keep pie crust cold, as it is difficult to work with if dough is soft. And use a bit of GF flour to dust work surface as you roll out dough.</i></div>
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<b>You will need:</b></div>
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1 <a href="http://homecookinginmontana.blogspot.com/2013/10/gluten-free-pie-crustwithout-xanthan.html">GF pie crust recipe</a>, 4 pieces, rolled in 6 inch circles</div>
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1 cup diced apple pie filling</div>
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1/2 nut filling(recipe above)</div>
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<b>Directions:</b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;"></span></b></div>
<ul>
<li><b>Preheat oven to <b>375 deg F</b></b></li>
<li><b>Line a cookie sheet with parchment paper</b></li>
</ul>
1. Cut pie crust in 4 pieces. You will need to work with smaller pieces, as the crust is quite fragile. Roll out one piece of the dough to about 6 inch or so.<br />
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2. Spread about 2 tablespoons or so of nut filling on crust, then add about 1/2 cup of apple pie filling and spread it to the edge.</div>
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3. Roll out another 6 inch pie crust, cut in strips and form lattice top.... </div>
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<i>Now, I must admit this was quite challenging as the dough breaks easily. I used a knife to lift up the strips and had many broken pieces. In the end it turned out ok. It's doable, but if you want to make it easier, you can opt to cut out small shapes and use those instead or even placing another rolled out crust on top as you would when making regular pies(w/out any lattice work). </i></div>
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4. Brush top with beaten egg, sprinkle with cinnamon sugar, can add a bit of raw coarse sugar as well, if desired.</div>
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5. Using a 2 1/2- 3 inch sharp round cookie cutter, cut out cookies... </div>
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6. Place cookies on parchment lined cookie sheet.</div>
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7. Repeat the process with the other 2 pieces. </div>
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8. With scraps, I like to use a mini muffin tin and bake them... this way I don't waste the scraps and turn them into mini muffin pies. </div>
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9. Bake in preheated 375 deg F oven for 15 minutes or so... or until golden.</div>
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10. If you like, you can drizzle some cookies with a powdered sugar icing.</div>
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Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com6tag:blogger.com,1999:blog-8590241869561905455.post-79518105879106042942014-04-07T06:00:00.000-07:002014-11-21T07:54:17.996-08:00Opera Cake... with recipe for joconde almond cake and French/Swiss buttercreams.<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Opera Cake... with coffee buttercream, ganache and coffee soaked almond jaconde. </b>I have to caution you before scrolling down... this post is VERY, very long. Probably the longest post ever! </div>
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I debated if I should split the recipe... with a separate post for the different cake parts... the joconde layer, the French buttercream, and the Swiss Meringue buttercream. Because if you wanted to, you could use the individual recipes for other types of desserts. But in the end, I decided to put every part of this cake recipe under one post ... just because I personally like to have everything in one place without having to go back to another part in <i>another</i> post. It would be too complicated that way. </div>
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In any case, this particular cake has been on my mind for a VERY long time! It's a cake we often order when travelling... because when we travel, we don't set too many restrictions on the foods we eat. We really enjoy trying out as many new or different foods as possible... We'll share most times, this way we don't overeat and get sick:). Actually, it's a good thing we don't travel often:). But if we see an Opera cake offered in a bakery, or if it's on the menu, we most likely will order a piece:).</div>
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I love to challenge myself from time to time with certain recipes that are a bit more complicated... recipes that include a variety of baking techniques, like making croissants, danish pastry, puff pastry, baguettes, various desserts, etc. But for some reason, I tend to stay away from challenging myself in the cake department. However, I love European desserts.... anything multi-layered will get my attention. This Opera cake has been on my mind for so, so long. Like a <i>really</i> long time.</div>
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So one day, when my husband was busy travelling with work, I decided to attempt making the cake... I wanted to surprise him when he came home. </div>
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When making the Opera cake, I tried going the traditional route ... however, I ended up making mine with 4 layers, versus the more traditional 3 layered cake. AND I didn't skimp on the butter or eggs... can you believe that:)?! To make me feel better, I did cut the sugar down a tiny, tiny bit:). </div>
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The post is long because I wanted to be detailed a bit, in case some of you might want to try the recipe as well. It's not a complicated recipe, but it is best if you bake the joconde a day before... this way when you make the buttercream and assemble the cake it won't be overly tiring. I'm thinking you can even make the buttercream ahead if you like... just bring it back to room temperature.</div>
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This recipe makes quite a bit of cake, so you could easily make a half batch if you like... or you can freeze the rest. And because it is a rich cake, I suggest cutting the cake in small pieces. </div>
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One thing I would like to do next time is to bake the cake layers a but thinner ... maybe similar to the <a href="http://homecookinginmontana.blogspot.com/2014/01/dobos-torte.html">Dobos cake</a>. Oh, and make the chocolate top much, much thinner... because when the chocolate hardens it is really hard to cut through the cake. You want it thin... mine was quite thick, due to me fumbling with the camera and allowing the chocolate to cool down too much, making it harder to spread thinly. But as it was, my husband really enjoyed the cake:). Another cake crossed off my bucket list:). Hope you enjoy... </div>
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<b>You will need: </b><i>inspired by</i><i> <a href="http://www.joepastry.com/category/pastry/opera-cake/">Joe Pastry</a></i></div>
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<b>NOTE: </b> <i>You will have 6 egg yolks leftover from the joconde... it will be perfect to make a whole batch of the FRENCH buttercream.... and that will be enough buttercream for the whole Opera cake recipe. I ended up making my Opera cake a few days later... so I used up my egg yolks ( didn't want to leave the yolks in the fridge for too long) and made some fresh pasta dough. </i></div>
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<i>When I finally made my buttercream(s), I ended up using just 3 whole eggs... with the 3 yolks I made a half batch of the FRENCH buttercream... and with the 3 egg whites I made a half batch of the SWISS meringue buttercream. I figured I'd show you both buttercream techniques... you can choose to use either/or.</i></div>
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<u>JOCONDE (Almond sponge cake)</u><i> </i></div>
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<i>Note: use scale amounts for better accuracy</i></div>
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6 egg whites ( room temp)</div>
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1 ounce(2 TBS) granulated sugar</div>
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8 ounces (2 cups) almond flour</div>
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8 ounces (2 cups) powdered sugar, sifted</div>
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6 large eggs (room temp)</div>
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2.5 ounces( 8 TBS) all-purpose flour</div>
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1 1/2 ounces (3.5 TBS) melted butter</div>
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1.5 oz melted chocolate</div>
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<u>COFFEE SYRUP... </u><i>if you want the cake to be really, really moist, you may want to make another batch(or half a batch). </i></div>
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1 cup water</div>
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1/3 cup sugar</div>
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3 TBS instant coffee ( I used 1.5 tsp instant + 2.5 TBS ground espresso powder)</div>
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<u>CHOCOLATE GANACHE</u></div>
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10 oz semisweet chocolate chips</div>
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8 oz heavy whipping cream</div>
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1 tsp rum extract(or vanilla), I used rum</div>
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<u>FRENCH BUTTERCREAM </u><i>( can use all of it for the whole cake... or halve the amount + use 1/2 of the SWISS buttercream). I cut the recipe in half and used it for 1/2 of the cake. </i> </div>
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6 egg yolks</div>
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1 cup sugar</div>
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1/4 cup water</div>
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16 oz butter, room temp.</div>
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1 TBS coffee extract + 1 tsp espresso powder (can use instant coffee here to taste) </div>
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1 tsp vanilla</div>
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<u>SWISS MERINGUE BUTTERCREAM</u> (<i>can use all of it for the whole cake... or halve the amount + use 1/2 of the FRENCH buttercream). I cut the recipe in half and used it for 1/2 of the cake. </i></div>
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6 egg whites</div>
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1/2- 3/4 cup sugar ( I used 1/2 cup)</div>
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16 oz butter, room temp.</div>
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1 TBS coffee extract+1 tsp espresso powder</div>
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1/2 tsp rum extract + 1/2 tsp vanilla extract (can use all vanilla)</div>
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<u>CHOCOLATE GLAZE</u></div>
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6 oz chocolate, melted</div>
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1 oz melted butter</div>
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<span class="Apple-style-span" style="font-size: large;">Directions:</span></div>
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<b>JOCONDE:</b></div>
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<ul>
<li>I like to bake the cake a day before assembling.</li>
<li>Preheat your oven to <b>425 degrees F.</b></li>
<li>Line 1 or 2 sheet pans (jelly roll pans 13x17 inches) with parchment and brush with melted butter. </li>
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<b>~NOTE:</b> <i>If baking joconde in 1 pan, you will need to split the cake in two. </i><i>I baked mine in one pan and cut the layers in 2. BUT y</i><i>ou can bake the cake in 2 pans and not have to deal with splitting the cake. Baking time will differ by a few minutes. </i><br />
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<i>~Gather your ingredients, weigh each one... and allow ingredients to get to room temperature before starting.</i></div>
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1. Using a stand mixer fitted with a whisk, whip the egg whites to soft peaks... about 1 minute on high speed. Add the sugar, and continue to whip until you get stiff peaks.... another 30 seconds to 1 minute on high speed. </div>
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2. Remove meringue into another bowl.</div>
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3. Wash, clean and dry mixer bowl. </div>
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4. Add eggs, almond flour and powdered sugar to mixer bowl whip on medium/high until light and increased in volume... about 3 minutes. </div>
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5. Sift the flour over almond egg mixture. Fold the flour in until it just disappears.</div>
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6. Add 1/4 of the reserved meringue and mix in. Gently fold the rest of the meringue in 3 subsequent batches. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DtoGV6E5HkufGibgqA4cZWoszzFg2QP7pg2MEu9ZzmY-aXvz3cfKvnl38SzLjBtiU1fJ3JYlIScAnYiH4XIzxwUW4MZ26bWgb7c3HBj39T5jQeUFe3ah_Lb__Qotyg7e_Qji8gtPxDU/s1600/Collages121.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DtoGV6E5HkufGibgqA4cZWoszzFg2QP7pg2MEu9ZzmY-aXvz3cfKvnl38SzLjBtiU1fJ3JYlIScAnYiH4XIzxwUW4MZ26bWgb7c3HBj39T5jQeUFe3ah_Lb__Qotyg7e_Qji8gtPxDU/s1600/Collages121.jpg" height="250" width="400" /></a></div>
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7. Remove 1/4 cup of the batter and mix with melted butter. Pour this over the rest of the cake batter and gently fold it in.</div>
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8. Divide the batter evenly between the two pans ( or 1 pan like I did)... spreading it as evenly as possible over the two pans... or the single pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uUD-_ATrtkwboqHk2aMl-LBmDlbHPqZm9rhcn7OurzaaPdg1mityLDGf74uGy_GmYhmhIc69U5UH64z49ZFXVyqF9t-CYi7cZXzmgQA4ADPx2m_5J6t_Cq4Y5w6NpgePvbcP0cfTJxs/s1600/Collages122.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uUD-_ATrtkwboqHk2aMl-LBmDlbHPqZm9rhcn7OurzaaPdg1mityLDGf74uGy_GmYhmhIc69U5UH64z49ZFXVyqF9t-CYi7cZXzmgQA4ADPx2m_5J6t_Cq4Y5w6NpgePvbcP0cfTJxs/s1600/Collages122.jpg" height="250" width="400" /></a></div>
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9. Bake for 5-7 minutes ( if using 2 pans)... or about 8-10 minutes if using 1 pan.... until the cake is lightly browned. </div>
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10. Remove from the oven and place the pan(s) on a cooling rack. Cover cake with a sheet of parchment, then flip the pan over. Carefully peel off the baked layer of parchment, then turn the cake over and allow to cool completely. </div>
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11. If baking only one sheet, then cut cake layer in 2, width wise(short side). Using a very long serrated knife split(cut) the cake pieces in 2 horizontally.... this will give you 4 cake layers that are about 8x11.5 inches.... and about 1/2 inch thick.</div>
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<i>If freezing, wrap cake layers tightly with plastic wrap, m</i><i>aking sure you place a piece of parchment paper between layers so the cakes don't stick together.</i><i> The cake layers can be frozen for up to a month. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHhPjAsxIwUKdy1xWyRMy0bLNduROfkcoyHgxT3xB63aDQVJ0-dV-Rzjsl33KKfqTVr-KRUAPIxJJpmwrhVIjK5vyHpTteiql2e2et8FML27rk77DgMfvTlaoIekpODLDQPpPdfZ3Ft4/s1600/Collages123.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHhPjAsxIwUKdy1xWyRMy0bLNduROfkcoyHgxT3xB63aDQVJ0-dV-Rzjsl33KKfqTVr-KRUAPIxJJpmwrhVIjK5vyHpTteiql2e2et8FML27rk77DgMfvTlaoIekpODLDQPpPdfZ3Ft4/s1600/Collages123.jpg" height="320" width="400" /></a></div>
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<b>COFFEE SYRUP</b></div>
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Directions:</div>
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1. In a medium saucepan, add water, sugar, and coffee. Bring to a simmer, then turn heat off.</div>
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2. Allow to cool completely. Set aside. </div>
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<b>CHOCOLATE GANACHE</b></div>
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Directions:</div>
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1. Place cream in a medium sauce pan. Bring cream to a simmer, turn heat off and add chocolate. </div>
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2. Allow chocolate to sit in the hot cream for 3-5 minutes.</div>
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3. Whisk chocolate ganache until smooth and add rum extract... or vanilla to taste. Set aside to cool and thicken, until you can easily spread it. I left mine at room temperature for a few hours.... so it thickened to a frosting consistency. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWcVfCLBUKvXVMw8j9gPFv_nC6Q-lNL04nqZEEyBNgxEdtdF4FJ38uj13k62TdXXUiDa0WUpKfDXGdbCPvDblYY6frdLQBE4DJ908CSs_rps-CwUrpnzq6Fj7XKIqpo8-9WDS3Ea30RE/s1600/Collages124.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWcVfCLBUKvXVMw8j9gPFv_nC6Q-lNL04nqZEEyBNgxEdtdF4FJ38uj13k62TdXXUiDa0WUpKfDXGdbCPvDblYY6frdLQBE4DJ908CSs_rps-CwUrpnzq6Fj7XKIqpo8-9WDS3Ea30RE/s1600/Collages124.jpg" height="320" width="400" /></a></div>
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<b>FRENCH BUTTERCREAM:</b> <i>( I ended up making half the amount (for one set of cake)... using only 3 egg yolks)</i></div>
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Directions:</div>
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1. Place your room temperature yolks in a mixer bowl. Using the whisk, whip the yolks for five minutes on high speed... or until they appear light in color and a bit foamy.</div>
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2. In the meantime, while the mixer is going... make sugar syrup. </div>
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3. Combine the sugar and water in a medium saucepan with a spout (if you have one). Heat syrup to 248 degrees F. If you don't have a saucepan with a spout, then immediately pour the syrup into a pyrex measuring cup with a spout. </div>
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4. With the motor off, start drizzling the syrup into the yolks a little at a time, then whip the mixture for a bit on low(gently)... so as not to splatter it all onto the sides of the bowl, as it will harden and make sugar threads. Then drizzle a little more of the sugar syrup, run the machine a little, stop, drizzle... and repeat until all the syrup is incorporated. Whip the yellow egg foam until it’s cool to about room temperature.</div>
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5. When egg foam is cooled, start adding your butter, a piece or two at a time until it’s all in. Add the coffee extract, espresso powder and vanilla.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kEy0sSCx_7q4SldQiZ0LRL5NJZ3zlRUH7hg5M_FSpeZjdmwFFw72pUiu2sHu4z2lc45FZ46IjsPiN3eBprS0TcsQUBJfrDyMVit8NwThBMoktjp5l_LmqE66f2shN5Z0l-EjgQeQ3rE/s1600/Collages125.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kEy0sSCx_7q4SldQiZ0LRL5NJZ3zlRUH7hg5M_FSpeZjdmwFFw72pUiu2sHu4z2lc45FZ46IjsPiN3eBprS0TcsQUBJfrDyMVit8NwThBMoktjp5l_LmqE66f2shN5Z0l-EjgQeQ3rE/s1600/Collages125.jpg" height="320" width="400" /></a></div>
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<b>SWISS MERINGUE BUTTERCREAM </b>(<i> I ended up making half the amount (for one set of cake)... using only 3 egg whites)</i></div>
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Directions:</div>
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1. Place the egg whites and sugar in a large metal or glass bowl (can use your mixer bowl). </div>
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2. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.... around 160 deg F. </div>
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3. Remove the bowl from the heat and transfer it to your mixing bowl... only if you've used another bowl. </div>
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4. Whip on high speed until completely cooled and meringue is at a medium soft peak. Add coffee extract, espresso, rum and vanilla. </div>
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5. Whip in the butter,<u> a tablespoon at a time,</u> until thick and fluffy. If it begins to look curdled (it probably will), continue to whip until it comes back together... then add in the remaining butter. This process took close to 10- 15 minutes... don't fret if the mixture starts out looking curdled... the longer you beat it, the quicker it will come out smooth and silky.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3uimXD1qCdMwgzTTF4BRes_FLKU4tpxA0sdWk9yevnE1PO1Fkh1IobEOwlRWogEWZlPhKHk1baJOXIfXxnadyu9p1bSvWdE19zb7dgLR6ZKRhGZAx-brkCkMq0b4KPRuTHbl9uuLdtU/s1600/Collages130.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3uimXD1qCdMwgzTTF4BRes_FLKU4tpxA0sdWk9yevnE1PO1Fkh1IobEOwlRWogEWZlPhKHk1baJOXIfXxnadyu9p1bSvWdE19zb7dgLR6ZKRhGZAx-brkCkMq0b4KPRuTHbl9uuLdtU/s1600/Collages130.jpg" height="320" width="400" /></a><br />
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<b>ASSEMBLE OPERA CAKE</b></div>
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Directions: </div>
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1. Melt 1.5 oz of chocolate until fluid... then take one cake layer, which will be your bottom layer for the Opera, and spread a thin coating of melted chocolate all over all the way to the edges. Place chocolate side down unto a piece of parchment paper. </div>
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<i>Note: The chocolate on the bottom layer will help the joconde cake to release and not stick later on when you cut the assembled Opera cake... it makes it <u>really nice</u> to lift the cake pieces from the plate without any cake pieces being stuck. </i></div>
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2. Allow chocolate to cool and harden, then remove parchment paper and cut cake layer in 2 ... to yield 2 pieces that are about 8x11.5 inches. </div>
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3. Cut the rest of the cake layers to the same size. You will have 2 sets of 4 cake layers that are about 8x11.5 inches.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSsQLeQUvotnwiegnZiKuCTKMkU0U_UOnP44z2xHyEX9myKHKDvKw6LC601ScD8WxI6mr1eBXnDX6UOL22FgPW4053O5Eu0uu0tEwWyxaN2lw9CPLrsYsscwxHQymWQOXDu5NUijQEL0/s1600/Collages127.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSsQLeQUvotnwiegnZiKuCTKMkU0U_UOnP44z2xHyEX9myKHKDvKw6LC601ScD8WxI6mr1eBXnDX6UOL22FgPW4053O5Eu0uu0tEwWyxaN2lw9CPLrsYsscwxHQymWQOXDu5NUijQEL0/s1600/Collages127.jpg" height="320" width="400" /></a></div>
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4. Place a piece of parchment paper(or foil) on large plate or tray that is big enough to hold the cake layers flat and leveled. You could use a plastic/wooden board as well. </div>
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5. Working with 1 set of cake layers(4), place the chocolate covered cake layer on the parchment lined plate... chocolate side down.</div>
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6. Using a pastry brush soak cake layer with some of the coffee syrup... making sure all the layer brushed well. </div>
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<i>NOTE: Make sure you divide the syrup( I sort of eyeballed it) so you have plenty to go around for all 8 cake layers (both sets)... you don't want one cake layer to be overly saturated while one is barely soaked. </i></div>
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7. Place about 3/4 cup of the buttercream unto the soaked cake layer... and using an offset spatula spread buttercream evenly to the edges of the cake.... making sure the buttercream is as level as you can get it to be. </div>
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8. Add a second layer of cake, soak with coffee syrup and add about 1/4 cup of the chocolate ganache (which has thickened and is spreadable). Spread ganache evenly to the edges.</div>
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9. Add a third layer of cake, soak with coffee syrup and add another 3/4 cup of coffee buttercream, spreading the buttercream evenly to the edges.</div>
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10. Add the last layer(4th) of cake, soak with coffee syrup and spread a VERY thin layer of ganache,.. this is just to smooth out the cake layer to an even and smooth surface... so it will be ready for the melted chocolate glaze. Place in the fridge to chill and harden.</div>
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11. <u>Repeat process with the second set of cake layers....</u></div>
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<i>Note: you may have some buttercream and ganache leftover, just freeze those for another use.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_70Dh-U6a12FnTEtbWLbXX5q_h5FtzdVTkTstnwoPbgvNg4SCd5inNX7BcIDU1XCjrWzvm0qXIdoJ-57Vv_w2DHHLZcahVWZUgN2vKyv76izuxB3PDue78GVb0yk4wxpnrIAvVk-CBg/s1600/Collages128.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_70Dh-U6a12FnTEtbWLbXX5q_h5FtzdVTkTstnwoPbgvNg4SCd5inNX7BcIDU1XCjrWzvm0qXIdoJ-57Vv_w2DHHLZcahVWZUgN2vKyv76izuxB3PDue78GVb0yk4wxpnrIAvVk-CBg/s1600/Collages128.jpg" height="320" width="400" /></a></div>
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<b>CHOCOLATE GLAZE... to be made only after both sets of cakes have been layered and refrigerated.</b></div>
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Directions:</div>
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1. Melt chocolate and whisk in melted butter. Spread about half the chocolate glaze on one set of cakes, Using an offset spatula, carefully spread the melted chocolates evenly over the entire surface, working quickly so that the chocolate doesn't harden( I left my chocolate to cool down a bit and it is a bit harder to spread cleanly)... try not to go over it too much with the spatula, so it stays shiny.</div>
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2. Repeat the process with the second cake and spreading most of the remaining chocolate glaze... you probably won't use all of the glaze. I reserved some and placed it in a small sandwich bag to use for the top decoration (writing out the OPERA name, you could do whatever decoration you like, a music note, a few lines, etc... or you could add an edible gold leaf).</div>
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3. Using a long sharp knife trim the edges of the cake.</div>
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4. Allow the chocolate glaze to set a little, and then using a knife, score the cake in whatever size pieces you want. Write the Opera word, if desired, with the chocolate glaze or any other melted chocolate (can use white chocolate), or decorate as desired. Repeat the process with the second set of cake.</div>
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5. Place Opera cake in the fridge to chill further... the cake is easier to cut when buttercream is chilled and layers are set. The top chocolate glaze will harden, but you can use a sharp knife dipped in hot water (then wiped) for an easier and cleaner cut. Wipe knife between every cut. The opera cake is always best after several hours (overnight is best)... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMV9yi35gEU9x8i4vC0uplowBVc31m5qVD-j8YcJimxSMplS4ltJsjn_Vrknm9_vfb9A3AfV8SgBmfC4uWTTPOrJEAKd8NdMcUU03L97UGeToZnZyWSWpV815x8x5ch6hz-zAM2upiSs/s1600/Collages129.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMV9yi35gEU9x8i4vC0uplowBVc31m5qVD-j8YcJimxSMplS4ltJsjn_Vrknm9_vfb9A3AfV8SgBmfC4uWTTPOrJEAKd8NdMcUU03L97UGeToZnZyWSWpV815x8x5ch6hz-zAM2upiSs/s1600/Collages129.jpg" height="320" width="400" /></a></div>
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Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com16