tag:blogger.com,1999:blog-5532582822938712802024-02-21T00:52:18.094-08:00SWEETS FOR THE SWEET A blog where your can find the most Delicious family recipes and share your comments and suggestion Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-553258282293871280.post-26561734579868118772013-06-25T17:35:00.001-07:002013-06-26T00:03:06.658-07:00Strawberries,Black Pepper and Prosecco Adult Dessert <div class="separator" style="clear: both; text-align: center;">
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This is a easy elegant dessert with gourmet favors, many ways to present or serve this recipe.</div>
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<span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"><b> For The Topping:</b></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif; line-height: 15px;">3/4 cup cold mascarpone cheese</span><br />
<span style="font-family: arial, helvetica, clean, sans-serif; line-height: 15px;">1/3 cup cold heavy cream</span><br />
<span style="font-family: arial, helvetica, clean, sans-serif; line-height: 15px;">2 tlbs. sugar</span><br />
<span style="font-family: arial, helvetica, clean, sans-serif; line-height: 15px;">1/4 cup cold prosecco</span><br />
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<span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"><b>For The strawberries:</b></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;">2 pounds fresh strawberries, hulled and quartered</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;">1 teaspoon freshly ground black pepper</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;">1/2 cup balsamic vinegar</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;">2 tablespoons sugar</span></span><br />
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<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;"> </span></span><b style="font-family: Georgia, 'Times New Roman', serif;">Combine berries, pepper and 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.</b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Combine mascarpone, Heavry cream, vanilla, 2 tablespoons sugar </b></span><b style="font-family: Georgia, 'Times New Roman', serif;">and prosecco</b><b style="font-family: Georgia, 'Times New Roman', serif;"> in medium bowl; beat with mixer on medium speed until soft peaks form. do not over beat or cream will become gainy. </b><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"> </b><b style="font-family: Georgia, 'Times New Roman', serif;">Divide berries and syrup among 6 goblets. Top with mascarpone mixture.</b><br />
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Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com3tag:blogger.com,1999:blog-553258282293871280.post-31969537065613570742013-06-16T20:36:00.000-07:002013-06-18T19:46:00.329-07:00 Strawberry Cloud Cake or Strawberry short cake<div class="separator" style="clear: both; text-align: center;">
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Strawberries yum! Its strawberry season, always make strawberry short cake for the kids and after running around to every store trying to find those little pre made round pound cakes, you know the ones, always sold this time of year in every store along side of the strawberries. Well, finally I realized I just wasn't going to be able find them any where... I then remembered that in one of the stores I had been, a employee had said "Oh you mean those cakes by hostess , we don't have any of them" Which suddenly gave me a brilliant idea, (and rather then bake a homemade cake.) I think Twinkies! that will work! ... They're now called "Cloud Cake" by Little Debbie. Sure enough they work, even better than the little cakes i was looking for. I have come up with this, a yummy desert.</div>
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You'll Need: Seves 4</div>
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4-6 Cloud Cakes (little Debbies)</div>
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1 contanier Cool whip</div>
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1 1/2 quarts strawberries,hulled</div>
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1 tablespoon strawberry jelly</div>
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Few tablespoon water</div>
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Clean, slice your strawberries into quarters. In a Medium bowl; whisk 1 tablespoon water and 1 tablespoon strawberry jam until smooth. Add the strawberries to coat; set aside</div>
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cut up your cloud cakes about 1 1/2 for each serving </div>
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Set aside half of the cut cake, Using the other half of the cut cake; divide equally among 4 serving dishes placing in the bottom, drizzle some of the strawberry juice from the sliced strawberries over the cake.</div>
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Fold a few tablespoons of cool whip into the sliced berries;</div>
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spoon over the first layer of cake in your serving dishes. </div>
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layer the set aside cake over the top of each serving, and then top with cool whip and a strawberry.</div>
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serve</div>
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The kids loved it!! Even more so than the classic strawberry short cake</div>
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YUMMY GOOD!</div>
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<br />Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com7tag:blogger.com,1999:blog-553258282293871280.post-44350475125527449232013-03-04T22:12:00.000-08:002014-02-22T22:23:21.289-08:00 St Patricks Day Cake<br />
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<span style="font-size: x-small;">from taste of home</span></div>
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You will need:<br />
1 package of a white cake mix<br />
2 packages of lime gelatin (3 ounce each)<br />
1 cup boiling water<br />
1/4 cup cold water<br />
TOPPING<br />
1 cup of milk<br />
1 package 3-4 ounce instant vanilla pudding mix<br />
1 carton frozen whipped topping thawed<br />
green sprinkles<br />
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1. prepare and bake cake according to package, using a greased pan 13 in x 9 in. cool on wire wrack 1 hour, in a small bowl dissolve gelatin; in boiling water, stir in cold water and set aside.<br />
2. with a fork or wooden skewer pole holes about 2 in apart into cooled cake, slowly pour gelatin over cake cover and refrigerate.<br />
3. In a large bowl whisk milk and pudding mix for 2 minutes ( mixture will thicken) fold in whip cream topping, spread over cake decorate with green sprinkle, cover and refrigerate until severing<br />
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<br />Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com12tag:blogger.com,1999:blog-553258282293871280.post-36952517288546968542013-02-10T23:04:00.001-08:002014-02-22T22:30:59.049-08:00Sweetheart lemon pocket pies <div class="separator" style="clear: both; text-align: center;">
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Testing the Nordic Ware pocket pie maker </div>
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you will need pie crust, jello instant lemon pudding / pie filling, milk, 1 egg and mold or large cookie cutter</div>
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Pre- heat oven 400 degrees </div>
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whisk pudding with milk, following directions on the box.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDvrLzAp9QeqifaS2eukGAAIL9MVpd2uF2Eyb07CqW5ARIWFuI8U4RcENHuu6nUfZo0YRw2NbxTecFi1YjSLWZ119MS7maetM6lEm1OUsrLaa_yGqq99cI0VIbWa9tljFpyaD75XB2xkJ/s1600/IMGP0372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDvrLzAp9QeqifaS2eukGAAIL9MVpd2uF2Eyb07CqW5ARIWFuI8U4RcENHuu6nUfZo0YRw2NbxTecFi1YjSLWZ119MS7maetM6lEm1OUsrLaa_yGqq99cI0VIbWa9tljFpyaD75XB2xkJ/s320/IMGP0372.JPG" height="240" width="320" /></a></div>
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unroll pie crust on to parchment paper </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5vYIjD2BFoKJBksr4Z8eVurULPqyORogoYrBsuMw7z-dL1Mg2x5T9gFq5fReE5fYT-grOA754sRH9s8MuU9CTWwJwuMLpXtn3Bb4ufsQ3aBgavLO7jF4ARcKcMXAtkuxyhOaKDQJIP4s/s1600/IMGP0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5vYIjD2BFoKJBksr4Z8eVurULPqyORogoYrBsuMw7z-dL1Mg2x5T9gFq5fReE5fYT-grOA754sRH9s8MuU9CTWwJwuMLpXtn3Bb4ufsQ3aBgavLO7jF4ARcKcMXAtkuxyhOaKDQJIP4s/s320/IMGP0374.JPG" height="240" width="320" /></a></div>
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cut out heart shapes with under side of mold, place inside of mold</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VWMUsmWBawprhSGeevLj8VsIOov0eHLqJ0lf_P6KW8nq9p2mCPoSnoXUP3Q9gkCOStIomLw385yl4KLrc1Fjw15mxHU0CJgOe16FnNVgsEs43-bW1ZnoO27bJT_A09qaAFU-zEXFqB6v/s1600/IMGP0375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VWMUsmWBawprhSGeevLj8VsIOov0eHLqJ0lf_P6KW8nq9p2mCPoSnoXUP3Q9gkCOStIomLw385yl4KLrc1Fjw15mxHU0CJgOe16FnNVgsEs43-bW1ZnoO27bJT_A09qaAFU-zEXFqB6v/s320/IMGP0375.jpg" height="183" width="320" /></a></div>
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fill with the lemon pie filling</div>
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close mold and press together </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_d-Vda0wGeZrl5ML6ryImaMgf18G5-st0IooEOsSxayeMPXa3OBk235r7d4CL_hwxrqvPlYIg2J_BkcRIamGlExPOf2yaylQKU_GX2MF9zqSiiCam7XBElaJYj0mgvDVUzEiU_FVydqnw/s1600/IMGP0379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_d-Vda0wGeZrl5ML6ryImaMgf18G5-st0IooEOsSxayeMPXa3OBk235r7d4CL_hwxrqvPlYIg2J_BkcRIamGlExPOf2yaylQKU_GX2MF9zqSiiCam7XBElaJYj0mgvDVUzEiU_FVydqnw/s320/IMGP0379.jpg" height="155" width="320" /></a></div>
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press down edges to seal, whisk up the egg in a small bowl, using a pastry brush, brush egg over pie edges to seal.</div>
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using a tooth pick poke a few small hole into pies.</div>
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place on a cookie sheet lined with parchment paper and place in pre-heated oven, for about 20 minutes or until lightly brown, remove from oven, let pies cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG79o7-ssjCVLcvH7qZPEWeYTLSxV1AP8xhS2sIAnt19qH4987fY9L58EB0mtxwQ-xD8OWKOBWpfijNtu372t98fnr8AmBnOObvfhE2RlChhlC1Q9WbX6O_qoLCtrg_ALhPj3eURzcv3H1/s1600/IMGP0392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG79o7-ssjCVLcvH7qZPEWeYTLSxV1AP8xhS2sIAnt19qH4987fY9L58EB0mtxwQ-xD8OWKOBWpfijNtu372t98fnr8AmBnOObvfhE2RlChhlC1Q9WbX6O_qoLCtrg_ALhPj3eURzcv3H1/s320/IMGP0392.jpg" height="210" width="320" /></a></div>
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For the glaze</div>
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After pies have cooled : drizzle a mixure of 1 1/4 cups confectioners' sugar</div>
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2 tablespoons water</div>
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Working over the parchment, drizzle the pies with the glaze. Sprinkle with gold sparkling sugar for decorating. Let the glaze set.</div>
I felt the mold was pretty good, but i think a large cookie cutter would work just as well, the pies were easy to make. any kinda filling would also work.<br />
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Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com11tag:blogger.com,1999:blog-553258282293871280.post-6403949769975790462013-01-06T20:03:00.002-08:002013-01-06T21:03:00.330-08:00 Easy 5 Stars Tiramisu<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcBflooehqeramuqIr4Bbf1K-uER5OkCCI2EUSs0snT_j73N5EeRd4xygB0J_6ufGHETjPD6TtCVvebVGy6E9MT_vlR8lilw8aKtpwPpXNY-MJXbIYoN49_cnYIBMan-1YmrMr65MmECK/s1600/anew5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcBflooehqeramuqIr4Bbf1K-uER5OkCCI2EUSs0snT_j73N5EeRd4xygB0J_6ufGHETjPD6TtCVvebVGy6E9MT_vlR8lilw8aKtpwPpXNY-MJXbIYoN49_cnYIBMan-1YmrMr65MmECK/s320/anew5.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;">recipe from allrecipes</span></div>
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I found this a wonderful Tiramisu recipe. Steve and i made it for one of our best friends birthday. we set the table up very elegant for her birthday dinner and invited some of her closest friends over.Of all the food we made that night this 5 star tiramisu got all the attention.</div>
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<ul class="generaltext size1" style="border: 0px; list-style: none; margin: 0px 0px 0px 6px; outline: 0px; padding: 0px 0px 0px 6px; width: 278px;">
<li style="background-color: white; border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px 0px 3px; word-wrap: break-word;"><span style="color: red; font-family: Verdana;"><b> Ingredients: </b></span><span style="font-family: Verdana;"> </span></li>
<li style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px 0px 3px; word-wrap: break-word;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 0px; outline: 0px; padding: 0px; text-align: left;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" valign="top" width="50%"><div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<b style="background-color: white;">6 egg yolks</b></div>
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<b style="background-color: white;">3/4 cup white sugar</b></div>
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<b style="background-color: white;">2/3 cup milk</b></div>
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<b style="background-color: white;">1 1/4 cups heavy cream</b></div>
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<b style="background-color: white;">1/2 teaspoon vanilla extract</b></div>
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<b style="background-color: white;">1 pound mascarpone cheese</b></div>
</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" valign="top" width="50%"><div style="border: 0px; margin: 0px 8px 0px 0px; outline: 0px; padding: 0px;">
<b style="background-color: white;">1/4 cup strong brewed coffee, room</b></div>
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<b style="background-color: white;">temperature</b></div>
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<b style="background-color: white;">2 tablespoons rum</b></div>
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<b style="background-color: white;">2 (3 ounce) packages ladyfinger cookies</b></div>
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<b style="background-color: white;">1 tablespoon unsweetened cocoa</b></div>
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<b style="background-color: white;">powder</b><br />
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<span style="background-color: white; border: 0px; color: red; font-size: 13px; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">DIRECTIONS:</span></div>
<br /><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 0px; outline: 0px; padding: 0px; text-align: left;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top"><span style="background-color: white;">1.</span></td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top"><span style="background-color: white;">In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.</span></td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top"><span style="background-color: white;">2.</span></td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top"><span style="background-color: white;">In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.</span></td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top"><span style="background-color: white;">3.</span></td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top"><span style="background-color: white;">In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.</span></td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top"><span style="background-color: white;">4.</span></td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top"><span style="background-color: white;">Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.</span><br />
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<span style="font-family: Verdana; font-size: x-small;"> </span><span style="color: red;"><b><span style="font-family: Verdana; font-size: x-small;">Indulge! </span></b></span><br />
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These are soft cookies,well my came out soft. Be sure and only roll 1-in cookie balls or the cookies will not fully be done in the center.</div>
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for health and beauty benefits of pistachio nuts read more:</div>
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<a href="http://4beautifulskin.blogspot.com/2012/12/money-dosent-grow-on-trees-but-put.html">http://4beautifulskin.blogspot.com/2012/12/money-dosent-grow-on-trees-but-put.html</a></div>
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<b>YIELD: A</b>bout 6 Dozen<br />
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<b>YOU'LL NEED:</b><br />
<b>1 cup butter,softened </b><br />
<b>1 package (8 ounces)</b><b>cream cheese, softened</b><br />
<b>1 cup sugar</b><br />
<b>1 egg</b><br />
<b>1 teaspoon vanilla extract</b><br />
<b>2 1/4 cups all-purpose flour</b><br />
<b>1 package (3.4 ounces) instant pistachio pudding mix</b><br />
<b>1 teaspoon baking power</b><br />
<b>1 cup dark chocolate chips</b><br />
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<span style="color: #cc0000;"><b>1.</b> </span>In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add creamed mixture and mix well. stir in chocolate chips. Refrigerate for 1 hour or until easy to handle.<br />
<span style="color: red; font-weight: bold;">2. </span>Roll dough into 1-in balls. Place 2 in.apart on greased baking sheet; Flatten slightly with the bottom of a glass.<br />
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<b style="color: #cc0000;">3. </b>Bake at 350 for 10-12 minutes or until bottoms are light brown.<br />
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<span style="color: #cc0000; text-align: start;"> </span><span style="text-align: start;">In a large bowl, cream butter, cream cheese and sugar until light and fluffy.</span></div>
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<span style="text-align: start;">Beat in egg and vanilla</span></div>
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<span style="text-align: start;">Combine the flour, pudding mix and baking powder; gradually add creamed mixture and mix well. stir in chocolate chips. Refrigerate for 1 hour or until easy to handle.</span></div>
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<span style="color: red; font-weight: bold; text-align: start;"> </span><span style="text-align: start;">Roll dough into 1-in balls. Place 2 in.apart on greased baking sheet; Flatten slightly with the bottom of a glass</span></div>
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<span style="text-align: start;">Bake at 350 for 10-12 minutes or until bottoms are light brown</span></div>
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<span style="color: red; text-align: start;"><b>Indu</b></span><b style="color: red; text-align: start;">lge!</b></div>
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<br />Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com4tag:blogger.com,1999:blog-553258282293871280.post-14958613598033636362012-12-12T00:04:00.001-08:002012-12-21T01:15:50.470-08:00Cinnamon Mini Muffin and Cinnamon Butter<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIDIhz5KoGunKOBUxPECYrvx-PfF-gYt4YYKTkksjcdimnKijfd5k8IOIO5ZRi0pohQS_ojBu_ZBLWEnExqeBEeOCZvli7qs7sGJQBdxrOBWJsWrzidG4J359_RWYPXBv9Vzy7D6NrFf6/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIDIhz5KoGunKOBUxPECYrvx-PfF-gYt4YYKTkksjcdimnKijfd5k8IOIO5ZRi0pohQS_ojBu_ZBLWEnExqeBEeOCZvli7qs7sGJQBdxrOBWJsWrzidG4J359_RWYPXBv9Vzy7D6NrFf6/s320/muffins.jpg" width="320" /></a></div>
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Baking these in pretty holiday mini paper muffin cups makes nice gifts, and the cinnamon butter really does put muffins over the top. for the benefits of cinnamon: </div>
<a href="http://4beautifulskin.blogspot.com/2012/12/cinnamon-benefits.html">http://4beautifulskin.blogspot.com/2012/12/cinnamon-benefits.html</a><b><br /></b>
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<b>YIELD:</b> about 2 1/2 Dozen<br />
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<b>YOU'LL NEED:</b><br />
<b>1/2 cup butter,softened</b><br />
<b>1/2 cup of sugar</b><br />
<b>1 egg</b><br />
<b>1 1/2 cups all-purpose flour</b><br />
<b>1 1/2 teaspoons baking powder</b><br />
<b>1/2 teaspoon salt</b><br />
<b>1/2 teaspoon ground cinnamon</b><br />
<b>1/4 teaspoon ground nutmeg</b><br />
<b>1/2 cup milk</b><br />
<b>Additional sugar</b><br />
<span style="color: #cc0000;"><b>Cinnamon Butter:</b></span><br />
<b>1/2 butter, softened</b><br />
<b>1 to 2 teaspoons ground cinnamon</b><br />
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<b style="color: #cc0000;">1 </b>In a large bowl,cream butter and sugar until light and fluffy.Beat in egg. Combine flour, baking powder, salt cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition.<br />
<b style="color: #cc0000;">2 </b>Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar bake at 350 for 18-20 min or until lightly brown.<br />
<b style="color: #cc0000;">3 </b>Meanwhile, in a small bowl, cream butter and cinnamon until light and fluffy. Spoon into cookie cutter or a 1/2 cup serving dish. Sever with muffins.<br />
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<b style="color: #cc0000; text-align: start;"> </b><span style="text-align: start;">In a large bowl,cream butter and sugar until light and fluffy instruction for creaming butter at the bottom of page, this is the most important step for making light fluffy cakes.</span></div>
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<img alt="Royalty Free Stock Photo: Mixing. Image: 4368725" height="213" src="http://www.dreamstime.com/mixing-thumb4368725.jpg" width="320" /></div>
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<span style="text-align: start;">Beat in egg,</span>Combine flour, baking powder, salt cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition.</div>
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alternately with milk,</div>
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<span style="text-align: start;">Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar bake at 350 for 18-20 min or until lightly brown.</span></div>
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<span style="text-align: start;">until lightly brown</span></div>
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<b style="color: #cc0000; text-align: start;">Indulge!</b></div>
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<b style="text-align: start;"><span style="color: #cc0000;">Tip: make sure all your ingredients (butter, milk,eggs) come to room temperature before baking. this will ensure they're well incorporated into batter and your muffins come out light & fluffy. take your time when creaming your butter and sugar your creating bubble that will expand during baking this will make moist, light and fluffy muffins.</span></b></div>
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<span style="color: #cc0000;"><b> How to cream butter and sugar with mixer:</b></span>
<strong style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;">1. Place the butter out on the counter for at least an hour, or until it becomes room temperature.<br /><br />2.Use your mixer on low to break up the cubes of butter. Then turn the speed up to medium and mix for 1 -1 1/2 minutes. Stop the mixer every so often and scrape the butter out of the beaters with a rubber spatula.</strong><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 14px; line-height: 18.200000762939453px;"><b>How to cream butter and sugar by hand:</b></span></span><br />
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<b><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;">1. Place the butter out on the counter for at least an hour, or until it becomes room temperature. (This gives you time to measure out the rest of the ingredients in your recipe and preheat your oven.) The butter should feel soft, but not warm or melty. How do you know when it’s at room temperature? Give it a poke! If your finger leaves a little indent, your butter is ready, and so are you.</span><br style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;">2. Slice the butter into cubes, and put the cubes in a large mixing bowl. Beat the butter with a wooden spoon until it is soft.</span><br style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;">3. Add your sugar(s)to the butter and gently mash it into the butter with the tines of a fork. With your wooden spoon,stir the butter and sugar(s) until they are light and fluffy. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color.</span></b><strong style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;"><br /></strong><br />
<b><br /></b>Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com9tag:blogger.com,1999:blog-553258282293871280.post-78469522060552895272012-12-05T23:59:00.000-08:002012-12-08T22:24:32.137-08:00 No bake, Pumpkin pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8QMmwxJAYS1DF5GcQEkzmaSW55fL3CBnh3alYBuo1u8x_U3Ghy9PkUHKjPiULgFNY9RXgtGNK-TFRdaQNjA9b3OLS_FoKmT-2zy9SNnLbflddhrW2W1jbk2f9IJmHdobhi2gqnKQ8jof/s1600/best+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8QMmwxJAYS1DF5GcQEkzmaSW55fL3CBnh3alYBuo1u8x_U3Ghy9PkUHKjPiULgFNY9RXgtGNK-TFRdaQNjA9b3OLS_FoKmT-2zy9SNnLbflddhrW2W1jbk2f9IJmHdobhi2gqnKQ8jof/s320/best+9.jpg" width="320" /></a></div>
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This recipe came from last months woman's world. it's was easy to make and look's very impressive. i made the mistake the first time and use pumpkin instead of ready made pumpkin pie filling, </div>
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it came out a little bland .so if you try this recipe be sure to use pumpkin pie filling. it then came out very good and </div>
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could also be easily turned into a low cal desert ,by using low fat whipped cream and cream cheese , my guest were really in awe and the kids loved it. i still prefer pumpkin pie, but this was lighter and less filling it 's also really fun to serve to guest. </div>
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<b>INGREDIENTS: </b><br />
2 cups of heavy cream<br />
1 tsp vanilla<br />
8 oz cream cheese ( room temperature)<br />
1 cup pumpkin pie filling (not plain pumpkin puree)<br />
3 tbs powered sugar ( confectioners' sugar)<br />
1 1/2 cups crushed gingersnaps (about 27 cookies)<br />
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<b>DIRECTIONS:</b><br />
<b>Prep your filling</b>: Beat 2 cups heavy cream and 1 tsp vanilla extract until soft peaks form.Chill,in large bowl, Beat 8 oz of cream cheese ( room temp.) and 1 cup of the canned pumpkin filling until smooth. Beat in 3 tbs of confectioners' sugar. taste and add more sugar, if desired. fold half of whipped cream into pumpkin mixture,<br />
<b>START LAYERING: </b>crush enough gingersnaps to equal 1 1/2 cups crumbs.. in 6 (8-10 oz) glasses, layer cookies with pumpkin mixture and whipped cream three times ending with whipped cream.garnish with white chocolate chunks. Refrigerate until ready to sever. severs 6<br />
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<b style="text-align: start;">Prep your filling</b><span style="text-align: start;">: Beat 2 cups heavy cream </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEE_VWgRNwWzibAgnUZ0TLW5w-41vB3uwSP3h3hpwf63sFqpwQWmONOpzgrWouyawmt59P9yf0z2fJxxrWI6tldNCfQVcX13Ua7LqOoCjYvngZOT4Z2hphePyV6Z-tlF3DWucZQiRYOfdB/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEE_VWgRNwWzibAgnUZ0TLW5w-41vB3uwSP3h3hpwf63sFqpwQWmONOpzgrWouyawmt59P9yf0z2fJxxrWI6tldNCfQVcX13Ua7LqOoCjYvngZOT4Z2hphePyV6Z-tlF3DWucZQiRYOfdB/s320/2.jpg" width="269" /></a></div>
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<span style="text-align: start;">and 1 tsp vanilla extract </span></div>
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<span style="text-align: start;">Beat until soft peaks form.</span>Chill,in large bowl, </div>
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<span style="text-align: start;">,in large bowl, Beat 8 oz of cream cheese ( room temp.) and 1 cup of the canned pumpkin filling until smooth. </span></div>
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<span style="text-align: start;">Beat in 3 tbs</span><span style="text-align: start;"> </span>of confectioners' sugar. taste and add more sugar, if desired. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNW0Yjp0hT4M9Db3mfBzkE3kSCS0I5EKfNyDpxePF3f0_I5b2HZy61UVUq1TexBRKZOK727mIQuZgZLlzGpemgJRwdEdg00IuTriC-RP5ikEhHj9v4MVVWaa4OUAQaAyvWxeXDrwj7rDdO/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNW0Yjp0hT4M9Db3mfBzkE3kSCS0I5EKfNyDpxePF3f0_I5b2HZy61UVUq1TexBRKZOK727mIQuZgZLlzGpemgJRwdEdg00IuTriC-RP5ikEhHj9v4MVVWaa4OUAQaAyvWxeXDrwj7rDdO/s320/7.jpg" width="320" /></a></div>
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<span style="text-align: start;">fold half of whipped cream into pumpkin mixture,</span></div>
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<b style="text-align: start;">START LAYERING: </b><span style="text-align: start;">crush enough gingersnaps to equal 1 1/2 cups crumbs.. in 6 (8-10 oz) glasses, layer cookies with pumpkin mixture and whipped cream three times ending with whipped cream.garnish with white chocolate chunks. Refrigerate until ready to sever. severs 6</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8QMmwxJAYS1DF5GcQEkzmaSW55fL3CBnh3alYBuo1u8x_U3Ghy9PkUHKjPiULgFNY9RXgtGNK-TFRdaQNjA9b3OLS_FoKmT-2zy9SNnLbflddhrW2W1jbk2f9IJmHdobhi2gqnKQ8jof/s1600/best+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8QMmwxJAYS1DF5GcQEkzmaSW55fL3CBnh3alYBuo1u8x_U3Ghy9PkUHKjPiULgFNY9RXgtGNK-TFRdaQNjA9b3OLS_FoKmT-2zy9SNnLbflddhrW2W1jbk2f9IJmHdobhi2gqnKQ8jof/s320/best+9.jpg" width="320" /></a></div>
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<b>Indulge!</b></div>
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<span style="text-align: start;"><b style="color: #cc0000;">TIP:</b><span style="color: #cc0000;"> Always select a deep bowl for whipping cream. Before beating the cream chill both the bowl and the beaters about 30 minutes.</span></span></div>
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<br />Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com2tag:blogger.com,1999:blog-553258282293871280.post-88993034680629155532012-11-22T19:36:00.000-08:002012-11-22T19:36:22.722-08:00Brown Sugar Holly Leaves<img alt="brown sugar holly leaves" height="400" src="http://www.goodhousekeeping.com/cm/goodhousekeeping/images/9n/brown-sugar-holly-leaves-1203-th2.jpg" width="400" /><span style="font-family: Verdana, Geneva, sans-serif; line-height: 16px;">Prep Time:</span><span style="font-family: Verdana, Geneva, sans-serif; line-height: 16px;"> </span><span class="preptime" id="prep_time" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;">1 hr 30 min</span><br />
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Cook Time: <span class="cooktime" id="cook_time" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">10 min<span class="value-title" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" title="PT10M"></span></span></div>
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Oven Temp: <span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">350</span></div>
<span style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><br /><br /> </span><span style="font-family: Verdana, Geneva, sans-serif; line-height: 16px;">Ingredients</span><div id="ingredients_header" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;">
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<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">2 1/3</span> <span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">cup(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">all-purpose flour</span> <div class="spx_wrapper" id="spx_reset_3" style="border: 0px; display: inline-block; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 16px; line-height: normal; margin: 0px 0px 0px 4px; outline: 0px; padding: 0px; vertical-align: baseline; visibility: visible;">
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</li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1/2 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">teaspoon(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">baking soda</span></li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1/4 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">teaspoon(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">salt</span></li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">3/4 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">cup(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">packed brown sugar</span> <div class="spx_wrapper" id="spx_reset_4" style="border: 0px; display: inline-block; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 16px; line-height: normal; margin: 0px 0px 0px 4px; outline: 0px; padding: 0px; vertical-align: baseline; visibility: visible;">
<div style="border: 0px; cursor: pointer; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
</div>
</div>
</li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1/4 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">cup(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">granulated sugar</span></li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">large </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">egg</span></li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">teaspoon(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">vanilla extract</span></li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"></span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Green sugar crystals and cinnamon red-hot candies (optional)</span></li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><div class="header" style="border: 0px; outline: 0px; padding: 0px;">
Directions</div>
<ol class="directions instructions" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">In 2-quart saucepan, heat butter over medium heat until melted and lightly browned. Pour browned butter into small bowl and refrigerate until cold but not firm, about 1 1/2 hours.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Meanwhile, on waxed paper, combine flour, baking soda, and salt.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">In large bowl, with mixer at medium speed, beat browned butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla and beat until well mixed. Reduce speed to low; gradually beat in flour mixture until blended. (Dough will be crumbly; gather together with hand to form a ball.)</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Divide dough into 3 equal pieces. Between two 12-inch sheets of waxed paper, roll 1 piece of dough 1/8 inch thick. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with remaining 2 pieces of dough. Refrigerate dough 2 hours or until firm enough to cut. (Or, place dough in freezer 30 minutes.)</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Preheat oven to 350 degrees F. Remove 1 piece of dough from refrigerator. Peel off top sheet of waxed paper and replace. Turn dough over and remove top sheet of waxed paper. With 3-inch holly-leaf-shaped cookie cutter, cut out as many cookies as possible, reserving trimmings. (If dough is too firm and cracks, let stand 5 minutes to soften slightly.) Place cookies, 1 inch apart, on ungreased large cookie sheet. Wrap and refrigerate trimmings.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Using back of paring knife, draw lines on cookies to resemble veins. Sprinkle green sugar along lines and press some cinnamon candies at one end to resemble holly berries if you like.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Bake cookies 10 to 12 minutes or until lightly browned at edges. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><iframe bordercolor="#000000" frameborder="0" height="200" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6627533.2517;sz=200x200;ord=[timestamp]?;lid=41000613802463797;pid=27206;usg=AFHzDLuYhROOR2keX3s5lc4Riq5OBft95A;adurl=http%253A%252F%252Fwww.chefscatalog.com%252Fproduct%252F27206-Chicago-Metallic-Great-American-Bake-Sale-Winged-Cookie-Sheet.aspx%253Futm_source%253Dgoogle%2526utm_medium%253Dshopping%2526utm_content%253D27206%2526utm_campaign%253DChicago%252520Metallic%2526gdftrk%253DgdfV23800_a_7c2214_a_7c9504_a_7c33759;pubid=592768;imgsrc=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F500x500%2F27206_500.jpg;width=200;height=200" vspace="0" width="200"></iframe><br /></span></li>
</ol>
<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><br /></span></span></li>
</ul>
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 16px;"> </span></span>Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com0tag:blogger.com,1999:blog-553258282293871280.post-52586793597062045592012-11-22T19:29:00.000-08:002012-11-22T19:29:13.750-08:00Shortbread Bites<br />
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<img alt="shortbread bites" class="photo" height="400" src="http://www.goodhousekeeping.com/cm/goodhousekeeping/images/r2/shortbread-bites-1203-sth2.jpg" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" width="400" /><div style="border: 0px; outline: 0px; padding: 0px;">
Rita Maas</div>
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Prep Time: <span class="preptime" id="prep_time" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">30 min<span class="value-title" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" title="PT30M"></span></span></div>
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Cook Time: <span class="cooktime" id="cook_time" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">18 min<span class="value-title" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" title="PT18M"></span></span></div>
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Oven Temp: <span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">325</span></div>
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</div>
<img src="http://www.goodhousekeeping.com/cm/food/tmpl_images/ph_long.gif" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 16px;"></span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 16px;"></span><div id="ingredients_header" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;">
<div style="border: 0px; font-family: Verdana, Geneva, sans-serif; outline: 0px; padding: 0px;">
Ingredients</div>
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<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><br /></td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"> </td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 0px 10px;"><br /></td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><br /></td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 0px 10px;"><br /></td></tr>
</tbody></table>
</div>
<ul style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<li class="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;">1 1/4</span><span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 16px;"> </span></span><span class="unit" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;">cup(s) </span><span class="name" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;">all-purpose flour</span><span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 16px;"> </span></span><span style="font-family: Trebuchet MS, Helvetica, sans-serif;"> </span></li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">3 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">tablespoon(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">sugar</span> <div class="spx_wrapper" id="spx_reset_3" style="border: 0px; display: inline-block; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 16px; line-height: normal; margin: 0px 0px 0px 4px; outline: 0px; padding: 0px; vertical-align: baseline; visibility: visible;">
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</div>
</li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1/2 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">cup(s) </span>(1 stick) <span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">butter (no substitutions)</span>, cold, cut into pieces</li>
<li class="ingredient" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 </span><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">tablespoon(s) </span><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">red and green nonpareils or sprinkles or 1/2 cup mini baking bits</span></li>
</ul>
<span style="font-family: Verdana, Geneva, sans-serif; line-height: 16px;"><br />Directions</span><hr style="font-family: Verdana, Geneva, sans-serif; line-height: 16px;" />
<ol class="directions instructions" style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;">
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Preheat oven to 325 degrees F.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. With hand, gently knead in nonpareils or baking bits until evenly blended and dough forms a ball.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">On lightly floured waxed paper, pat dough into 8" by 5" rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.</span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.</span></li>
</ol>
<span style="border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><br /><br />Read more: <a href="http://www.goodhousekeeping.com/recipefinder/shortbread-bites-1945#ixzz2D0qyAtk0" style="color: #003399; text-decoration: initial;">Shortbread Bites - Good Housekeeping</a> </span>Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com0tag:blogger.com,1999:blog-553258282293871280.post-46620397210993551362012-11-22T10:05:00.000-08:002012-11-23T10:23:07.710-08:00 DIY Twinkie Recipe<br />
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Discontinued Twinkies? DIY Twinkie Recipe</h2>
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<img alt="Twinkie Recipe" height="3050" src="http://www.dropdowndeals.com/blog/wp-content/uploads/2012/11/DIY-Twinkie.jpg" style="background-color: transparent; border: 0px; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;" title="DIY-Twinkie" width="500" /><br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=vitaskin-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B0009IK17U" style="height: 240px; width: 120px;"></iframe>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=vitaskin-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=1580087566" style="height: 240px; width: 120px;"></iframe>
Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com0tag:blogger.com,1999:blog-553258282293871280.post-49080683522674226072012-11-13T20:25:00.000-08:002012-11-13T20:25:22.207-08:00Black Raspberry-Brie Bites<img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNykEkUzFre8KiJ_k4783pOzeWVz38gBpvW-SkvX8ODiIrTav0o_6g7Vx2d4AxVhOiDYF90bnqninumRzB-52Eb2o1ieu3808pXuf4F36zEyz1MuXKydTI597iPf9bw4p-tLd9up22Em6b/s400/brie+bite.jpg" width="265" /><br />
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<span style="font-weight: bold; margin: 0px; padding: 0px;">Black Raspberry-Brie Bites</span><br />
2 sheets puff pastry, thawed and rolled to 1/8-inch thick<br />
1/2 cup raspberry or black raspberry preserves<br />
32 frozen raspberries or black raspberries, thawed and drained<br />
Wedge brie cheese, cut into 32 bite-size squares<br />
sugar</div>
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Preheat oven to 400 degrees.</div>
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Working with one pastry sheet at a time, slice into 16 squares. I start by slicing into four equal quarters, then slice each of those into four quarters to make each square the same size.</div>
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In the center of each square, place 1 piece of brie, 1 raspberry and a dallop of jam.</div>
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<span style="font-weight: bold; margin: 0px; padding: 0px;">to make turnovers:</span></div>
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Wet your fingers, and run them along two connecting edges of one of the squares.</div>
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Fold the far corner onto the near corner, and using two fingers, press the edges together to form a triangle. You may have to really press to make the dough stick to itself, and wetting the dough should help.</div>
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<span style="font-weight: bold; margin: 0px; padding: 0px;">to make bundles</span>:</div>
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Wet your fingers, and run them along all four edges of a square.</div>
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Bring the four corners together, pinch at the center, and pinch along the edges to seal.</div>
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When all turnovers/bundles are created, place them 1/2-inch apart on baking sheets. Bake for 15-18 minutes, or until golden. let cool 5 minutes, then serve warm.</div>
Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com1tag:blogger.com,1999:blog-553258282293871280.post-67014013708484360432012-11-11T00:13:00.000-08:002012-11-11T00:13:35.530-08:00Peanut Butter Sheet Cake<img src="http://www.the-girl-who-ate-everything.com/wp-content/uploads/blogger/_A39cgxoHN64/S6WX5poFFYI/AAAAAAAAEkE/MEU5Om4lpic/s400/peanut-butter-sheet-cake3.jpg" /><br />
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<div style="border: currentcolor; clear: both; color: #444444; font-family: 'Open Sans', san-serif; font-size: 13px; line-height: 20px;">
<strong><span style="font-size: large;">Peanut Butter Sheet Cake</span></strong></div>
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Source: Nina Jones</div>
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Ingredients:<br />
1/4 cup creamy peanut butter<br />
1 cup water<br />
1/2 cup butter<br />
1 cup sugar<br />
1 cup brown sugar<br />
2 cups flour<br />
1 tsp salt<br />
1 tsp baking soda<br />
2 eggs<br />
1/2 cup buttermilk<br />
1 tsp vanilla</div>
<div style="color: #444444; font-family: 'Open Sans', san-serif; font-size: 13px; line-height: 20px; padding: 0px 0px 15px;">
Frosting:<br />
3/4 cup butter<br />
6 Tbsp buttermilk<br />
1/2 cup peanut butter<br />
3 1/2 cups powdered sugar<br />
1 Tbsp vanilla</div>
<div style="color: #444444; font-family: 'Open Sans', san-serif; font-size: 13px; line-height: 20px; padding: 0px 0px 15px;">
Instructions:<br />
1. Preheat oven to 375 degrees.<br />
2. In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.<br />
3. In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.<br />
4. Add the eggs, buttermilk, and vanilla to the bowl and mix well.<br />
5. Stir well and pour into greased or parchment lined cookie sheet pan (12X17 jellyroll pan). Bake for 15 minutes at 375 degrees.</div>
<div style="color: #444444; font-family: 'Open Sans', san-serif; font-size: 13px; line-height: 20px; padding: 0px 0px 15px;">
For the Frosting:<br />
1. In a small pot bring the butter, buttermilk, and peanut butter to a boil.<br />
2. Remove pan from the heat and add the powdered sugar and vanilla.<br />
3. Pour frosting over the warm cake.</div>
Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com1tag:blogger.com,1999:blog-553258282293871280.post-71118445119906100502012-11-09T23:35:00.000-08:002012-11-10T10:21:39.471-08:00IHOP pancake recipe<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZqmA8-7ea40U3blmTQSNUewGRM32235FqszJCD1ytsW9p_d1R8OANj_7bYtA0rAqPOxHbJhjRFmP-bTg6FhggFfZO8Uo9982PlnuP6LPwUyWke2jgLQDGygfV9GsRazRqOPh7Qmfods/s400/IMG_7646.JPG" width="300" /></div>
<br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">IHOP pancakes</span><br />
<br style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;" />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">1 1/4 c. flour</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">1 tsp. baking powder</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">1 tsp. Baking soda</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">pinch of salt</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">1 egg, beaten</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">1 1/4 c. buttermilk</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">2 Tbsp. melted butter</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">1/4 c. sugar</span><br />
<br style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;" />
<span style="background-color: #ffffe5; color: #333333; font-family: 'Cherry Cream Soda'; font-size: 14px; line-height: 21px;">Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar. Fry on a greased griddle. Serves 4.</span>Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com0tag:blogger.com,1999:blog-553258282293871280.post-58159534363927343752012-11-08T08:15:00.001-08:002012-11-09T22:25:48.041-08:00Peanut Butter Cup Brownies<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj044js75MLHFf2whhdwOkmmJkt26LoSwPMPyRK5Mwzg3vX1CsiAiJ1gj6FBHT0cMQO_JIBnzSWN9UCQJ8fFJnX36NrwZqqe1_JZFS_LD3M_87rZayw6b5ixdOrODHGXaSMUDk91w3mMMM/s400/IMG_2870.JPG" /><br />
<br />
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
<span class="Apple-style-span" style="font-weight: bold; margin: 0px; padding: 0px;">Peanut Butter Cup Brownies</span></div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
(Adapted from <a href="http://www.bakeorbreak.com/2008/05/08/brownie-peanut-butter-cups/" style="color: #2483db; font-weight: bold; margin: 0px; outline: none; padding: 0px; text-decoration: none;">Bake or Break)</a></div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
Makes 1 dozen brownies</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
3/4 cup granulated sugar</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
1/4 cup butter, softened</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
1 tablespoon water</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
1 large egg*</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
1/2 teaspoon vanilla</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
1 cup all purpose flour</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
1/4 teaspoon baking soda</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
3/4 cup creamy peanut butter*</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
*Healthy Swaps: I used egg whites instead of an egg (2 egg whites per egg called for) and reduced fat creamy peanut butter.</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
Preheat oven to 350 degrees. Spray or grease 12 muffin cups.</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. </div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds. Liz, the official taste tester, and I found that we liked the brownies when they were warm and when they were cooled in the fridge for a little bit. So try both, it’s an excuse to eat two, enjoy!</div>
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px; margin: 0px; padding: 0px;">
</div>
<div style="margin: 0px; padding: 0px;">
<div style="color: #736e70; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 21px;">
Bon Eating,</div>
<span style="color: #736e70; font-family: Trebuchet MS; font-size: x-small;"><span style="line-height: 21px;">used watkins double strength vanilla,baking soda etc. <a href="http://www.watkinsonline.com/">www.watkinsonline.com</a> ID code 396730 </span></span></div>
Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com1tag:blogger.com,1999:blog-553258282293871280.post-8351579706151854352012-11-08T07:52:00.000-08:002012-11-09T22:07:21.919-08:00Soft Brown Sugar Cookies<img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mpJ2dkkBlZOOrrdspPnMw7bVQHK5XURAmp-KlymKEWufWrFxY6lUSxQd9Bo_IHRTSQelUFdjdP7YVWe5fa4F-qwRL_nOP_I4-NQ518nWYSz4AJ4Hkv-j2cVXFSt4vKKeBtHNRD4qD68/s400/Soft+Brown+Sugar+Cookies.jpeg" width="266" /><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Ingredients:</span><br />
<ul style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<li>2/3 c. butter, softened</li>
<li>1-1/2 c. brown sugar, packed</li>
<li>2 eggs</li>
<li>1 t. vanilla extract</li>
<li>2-1/2 c. <a href="http://www.amazon.com/gp/product/B004IN43SU/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004IN43SU&linkCode=as2&tag=flsctv-20" style="color: #0066cc; text-decoration: none;">all-purpose flour</a></li>
<li>1/2 t. baking powder</li>
<li>1 t. baking soda</li>
<li>1/2 t. salt</li>
<li>1 c. sour cream</li>
</ul>
<br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;" />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Instructions:</span><br />
<br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;" />
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: justify;">
Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen</div>
<br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;" />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Browned Butter Frosting</span><br />
<ul style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<li>1/4 c. butter</li>
<li>1-1/2 c. powdered sugar</li>
<li>2 T. Milk</li>
</ul>
<br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px;" />
<div style="background-color: white; text-align: justify;">
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Watkins double strength vanilla works great in this recipe. <a href="http://www.watkinsonline.com/">www.watkinsonline.com</a> ID 396730 </span></span></div>
Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com0tag:blogger.com,1999:blog-553258282293871280.post-80190625405601707892012-11-06T08:51:00.002-08:002012-11-23T10:24:55.992-08:00Homemade Hostess Cupcakes<span class="item" style="background-color: white; color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;"></span><br />
<h2 class="fn" style="color: #ffae00; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 26px; font-weight: normal; line-height: 26px; margin: 0px 0px 5px; padding: 0px; vertical-align: middle;">
<img height="400" src="http://www.thenovicechefblog.com/wp-content/uploads/2012/10/Homemade-Hostess-Cupcakes-4-sm.jpg" width="331" /></h2>
<h2 class="fn" style="color: #ffae00; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 26px; font-weight: normal; line-height: 26px; margin: 0px 0px 5px; padding: 0px; vertical-align: middle;">
</h2>
<h2 class="fn" style="color: #ffae00; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 26px; font-weight: normal; line-height: 26px; margin: 0px 0px 5px; padding: 0px; vertical-align: middle;">
</h2>
<h2 class="fn" style="color: #ffae00; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 26px; font-weight: normal; line-height: 26px; margin: 0px 0px 5px; padding: 0px; vertical-align: middle;">
Homemade Hostess Cupcakes</h2>
<span style="background-color: white; color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;"></span><br />
<div class="time" style="background-color: white; color: #979692; float: left; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 11px; line-height: 18px; margin-bottom: 10px; margin-right: 10px; padding: 0px;">
<strong>Yield:</strong> <span class="yield">16 Cupcakes</span></div>
<h3 style="background-color: white; clear: left; color: #ed699e; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 18px; font-weight: normal; line-height: 18px; margin: 15px 0px 5px; padding: 0px; text-transform: lowercase;">
ingredients:</h3>
<div class="ingredient" style="background-color: white; color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin: 0px; padding: 0px;">
<div style="margin-bottom: 15px; padding: 0px;">
Cupcakes:<br />
1 1/3 cup all purpose flour<br />
1/2 cup dutch process cocoa powder (or really dark cocoa powder)<br />
3/4 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 egg<br />
1 cup sugar<br />
1/4 cup vegetable oil<br />
1 teaspoon vanilla extract<br />
1 cup milk</div>
<div style="margin-bottom: 15px; padding: 0px;">
Filling:<br />
4 tablespoons unsalted butter, at room temperature<br />
1 cup powdered sugar<br />
2 teaspoons pure vanilla extract<br />
1 tablespoon milk<br />
1 cup marshmallow creme (the jar of marshmallow fluff)</div>
<div style="margin-bottom: 15px; padding: 0px;">
Chocolate Icing:<br />
2 tablespoons butter<br />
1 tablespoon milk<br />
2 teaspoons light corn syrup<br />
2 ounces 70% bittersweet chocolate, chopped<br />
1/2 cup powdered sugar, sifted</div>
<div style="margin-bottom: 15px; padding: 0px;">
Vanilla Icing:<br />
8 tablespoons unsalted butter, room temperature<br />
1-2 tablespoons milk<br />
2 cups powdered sugar<br />
1 tsp vanilla</div>
</div>
<h3 style="background-color: white; clear: left; color: #ed699e; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 18px; font-weight: normal; line-height: 18px; margin: 15px 0px 5px; padding: 0px; text-transform: lowercase;">
directions:</h3>
<div class="instructions" style="background-color: white; margin: 0px; padding: 0px;">
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Cupcakes:</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Preheat oven to 350°F. Line a muffin tin with cupcake liners.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. Set aside.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
In a large bowl whisk eggs, oil and vanilla; stirring till there are no lumps. Then add flour mixture, alternating with milk, until you have a smooth batter.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Fill cups 2/3 full with batter. Bake 20 to 22 minutes. Remove from oven and allow to cool completely.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Filling:</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. Beat in the marshmallow creme.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Transfer filling into a pastry bag with a long filling tip. Insert the tip into the center of each cupcake and fill until the cupcake is slightly heavier. It's OK if some of the filling peeks out a little, it will be covered by the chocolate icing layer.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Chocolate Icing:</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
In a small saucepan over medium heat, melt butter. Add milk, corn syrup and chopped chocolate, stirring slowly to allow chocolate to melt completely.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Once melted, remove from heat and whisk in sifted powdered sugar. Immediately dip the top of each cupcake into the icing and transfer to a wire rack. Let icing set (about 10 minutes), before moving on to the next step.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Vanilla Icing:</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. If the icing is too stiff, add in a little more milk.</div>
<div style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px; padding: 0px;">
Transfer icing into a pastry bag with a small tip. Pipe in a swirl decoration on top of the cupcakes.</div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #68696d; font-family: Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif;"><span style="font-size: 12px; line-height: 18px;">Store cupcakes in the fridge and allow 15 minutes to warm up before serving. I used Watkins cocoa and vanilla they came so amazing!! <a href="http://www.watkinsonline.com/">www.watkinsonline.com</a> ID code 39630 </span></span><a href="http://www.watkinsonline.com/" style="color: #68696d; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;"></a></div>
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Cupcakes, Chocolate Icing & Vanilla Icing: TNCB Originals <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RRE_RZvQBmZQP18jxib-deukexO7fMmUO6EVahwzQMVn6agSZReyERQj2SLiZ4XzyWUGYXiEkKKNR1EbjUC34EF8DEwfpwAqOEXY6zkUyClrBE2kVUmYsPD96aZKxyCsTeDOTkg2mkNx/s1600/BakingCocoa_01038.jpg" /><br />
Filling: Food Network Magazine</div>
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Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com0tag:blogger.com,1999:blog-553258282293871280.post-79082233132638237482012-11-03T05:41:00.000-07:002013-01-02T18:44:08.818-08:00Starbucks Lemon Loaf<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNikmomoEXA6dbyeKYJSy8Ft89eElZx-5MH_Q-jcC0yqxltRQoVDv-f6kTvETsH_MhPnKHgT1NtV5t4dr6Gk8BITOwhlbAiQWSeUVslFv7KgyVwWYCqtgvbrai5kWlMXJcF1XlbLHuIrJm/s1600/53832158015549996_CqJHsbz6_f.jpg" /><br />
<a href="http://jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html">jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html</a><br />
<span style="-webkit-text-size-adjust: none; background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 20px;">Baked goods at Starbucks make me happy, and good copy-cat recipes are hard to find, but this one is close to the real thing. This is the lemoniest lemon loaf recipe ever.</span><br />
<br style="-webkit-text-size-adjust: none; background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 20px;" />
<br style="-webkit-text-size-adjust: none; background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 20px;" />
<span style="-webkit-text-size-adjust: none; background-color: white; color: #9fb819; font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: 12px; letter-spacing: 2px; text-transform: uppercase;">INGREDIENTS</span><br />
<div id="recipe-content-left" style="-webkit-text-size-adjust: none; background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: 12px; margin: 0px; padding: 0px 15px 0px 0px;">
<ul class="ingredients" style="font-size: 13px; line-height: 1.4; list-style-type: none; margin: 0px 0px 10px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1 1/2 cups flour</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1 teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1/2 teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1/2 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">3 eggs, room temp</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1 cup sugar</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">2 tablespoons butter, softened</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1 teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">2 teaspoon lemon extract</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1/3 cup lemon juice</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1/2 cup oil</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">zest of one lemon</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">Glaze:</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1 cup powdered sugar</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">2 tablespoons whole milk</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1/2 teaspoon lemon extract</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">for complete recipe:<a href="http://jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html">jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html</a></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"></li>
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</ul>
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<li style="margin: 0px; min-height: 20px; padding: 0px;"><div class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 10px 30px; max-width: 600px; padding: 0px;">
<div style="padding: 0px;">
<a href="http://gan.doubleclick.net/gan_click?lid=41000000000373657&pid=843755&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-194084%2F&usg=AFHzDLt2cuVyEXPatdAtiY9IWs0GXH8Tnw&pubid=592768" rel="nofollow"><span style="font-size: xx-small;">Meri Meri "Eat More Cake" Mini Bake Cups, Set of 96 (Google Affiliate Ad)</span></a><br />
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Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com1tag:blogger.com,1999:blog-553258282293871280.post-88746019017811678302012-11-02T10:32:00.001-07:002014-07-28T08:29:47.438-07:00 Margarita Cake<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTP3LSbZid2BoE6ImDZBGfFD2l_K-mOdRYTXrmwHZRUCe0qvZ_BhvZvhxiA9i4RLhMc7aVn6ThcCoeeF1Mnurd523XdqPaY_pyNc9JFs0ea29ZdA2kpQai-54RiyWHDhekW08DUn49wN-G/s400/IMG_9045.jpg" height="266" width="400" /><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: inherit; font-size: 13px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: inherit; font-size: 13px; line-height: 18px;">Margarita Cake</span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: inherit; font-size: 13px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: inherit; font-size: 13px; line-height: 18px;">Here's what you'll need...</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1 pkg. white cake mix (plus water, eggs, oil)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 tsp lime zest<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 cup boiling water<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 pkg. (3 oz.) Lime Flavored Gelatin<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">¼ cup cold water<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">¼ cup cold tequila<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 tub (8 oz.) Whipped Topping, thawed<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 pack instant yellow pudding<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 cup plain yogurt<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><o:p> </o:p>Lemons and limes for decorating</span></div>
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<o:p>Let's get baking ...</o:p></div>
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<span class="Apple-style-span" style="font-family: inherit;">Prepare the cake batter as directed on package with the addition of lime zest. Bake as directed on for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with wooden skewer or fork across the entire top.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Add boiling water to gelatin mix in small bowl stirring until completely dissolved. Then, stir in tequila and cold water. Once mixed, pour over cake. Refrigerate for about two hours.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Next, make the frosting. In a medium bowl whisk together whipped topping, yellow pudding mix and plain yogurt.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Add icing to your cake. Decorate with slices of lemons and lime</span></div>
Deanna Lynhttp://www.blogger.com/profile/08491058220187138988noreply@blogger.com0