tag:blogger.com,1999:blog-85398961119106715392024-02-21T06:21:27.318-05:00Chelsea's ChoiceChelsea L. Dugan is a young professional who loves all things travel, creative, musical and delicious!Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-8539896111910671539.post-15410422218244592152013-07-30T14:22:00.002-04:002013-07-30T22:55:05.969-04:00A Little Chocolate Therapy...<center style="text-align: left;">
Ah, chocolate, how I love thee. Those close to me know that a good piece of chocolate (or a brilliantly chocolate-infused recipe) can be a total game changer in my day. In fact, I try to make a little indulgence a fairly regular ritual. Just ask my co-workers who continue to sabotage my chocolate Achille's heel by keeping a fully stocked dish of chocolate on their desk at all times. Either they love to see me popping in and out of their office regularly, or they just love to test my will power... either way, I can't say I don't enjoy it!</center>
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Lucky for me and my fellow chocolate-loving readers, <a href="http://www.thedailybeast.com/articles/2012/03/28/11-reasons-chocolate-is-good-for-your-health.html">studies</a> have shown that chocolate has some pretty notable health benefits. So, when I was invited to join the <a href="http://bostonbrunchers.com/">Boston Brunchers</a> in visiting <a href="http://www.ctsweetremedies.com/#!about">Chocolate Therapy</a>, a new chocolate shop in Framingham, Mass. (their first location, a 2-year-old shop, is in Dedham, Mass.) inspired by the therapeutic and healthful benefits of chocolate, I knew I was in for a treat and quite literally jumped at the opportunity to meet the masterminds behind this guilt-free chocolate venture.</center>
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<span style="text-align: left;">Upon walking in the door at Chocolate Therapy's Framingham location, your senses are immersed by chocolate. Owners <a href="http://www.ctsweetremedies.com/#!about/vstc4=our-passion">Pamela and David Griffin</a> welcomed us with a smile and whisked our group into an event room where the sights, smells, sounds, tastes and touch of chocolate were abounding. We met <a href="http://www.ctsweetremedies.com/#!about/vstc4=the-talent">Rick the chocolatier</a>, and kicked off the evening with a Chocolate Therapy "flight." I was so excited to taste a number of their signature treats, and of course they did not disappoint. We sampled the "Chocolate Fix," a delicious dark chocolate truffle; "The Cure," a just-the-right-amount of spicey dark chocolate and cinnamon treat; the "Dark Chocolate Sea Salt Caramel," their number one seller, and rightfully so -- it's buttery caramel center surrounded by top-quality dark chocolate sprinkled with himalayan sea salt was divine; the "Pom Balm" a dark chocolate and pomegranate delicacy; and the "Buzz Mallow" a completely unique and delicious marriage of homemade marshmallow, honey, bee pollen and milk chocolate.</span><br />
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After enjoying our samples, we all convened in the kitchen for a mouth-watering behind-the-scenes peak at how it's all done. After Rick's demonstration of homemade ganache and the art of tempering, we all proceeded through a chocolate-making-circuit (my favorite kind of circuit training, ha!) of creating truffles (using their coater, which is adorably named Lucy!), chocolate bark with assorted yummy toppings, raspberry-filled chocolates, and cocoa and pistachio coated truffles. Pam, David and Rick were all such great, friendly and fun teachers! And, at the end of the evening, we were all thrilled to leave with goodie bags filled to the brim with the fruits of our chocolate-making labor. </center>
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If you're in the area, don't miss Chocolate Therapy. Owned by a truly passionate and talented couple, I have no doubt that this local business is here to stay. Stop in and enjoy one of their lovely signature chocolates, a scoop of ice cream, a warm beverage, or (hopefully) a glass of wine this fall (they're hoping to have their liquor license secured by then). Can you say, "wine and chocolate pairings"?! I'll surely be back!</div>
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<i>*While this tasting was complimentary, these opinions are honest and entirely my own.</i></center>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com1tag:blogger.com,1999:blog-8539896111910671539.post-8311474684221884002013-03-25T23:17:00.000-04:002013-03-26T10:33:29.244-04:00Carrot Cupcakes with Vanilla Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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Spring has sprung! Though it may not feel like spring in the northeast quite yet, Easter is just around the corner. Growing up, Easter was always one of my favorite holidays because it packed so many things I loved into one day... baking, brunch, pastels, creative egg-dying, warm weather (in theory), family time, and of course, all the Easter bunny's treats.<br />
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Well, it turns out that things don't change all that much as you grow up. I still love Easter for all of the same reasons and this year, I'm psyched to share an amazing Easter treat recipe that will put the perfect sweet finishing touch on your holiday meal.<br />
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This perfectly moist and fabulously flavorful traditional carrot cake recipe comes straight from the cupcake experts themselves: Katherine Kallinis and Sophie Kallinis LaMontagne, the <a href="http://www.chelseadugan.com/2012/06/georgetown-cupcake-is-icing-on-top-of.html">Georgetown Cupcake sisters</a>! And in an amazing turn of social media events, Katherine and Sophie tweeted their approval of my version of their recipe in response to a photo I posted on <a href="http://instagram.com/cldugan">Instagram</a> (see below)! If that's not reason enough for you to give these a try for your Easter get together, I don't know what is!<br />
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The tender cupcakes are packed with freshly grated carrot and tart apple. Topped with a cloud of thick, vanilla cream cheese frosting and a sprinkle of your favorite springtime sprinkles, these treats are sure to give the Easter bunny a run for his money! ;) Enjoy!</div>
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<b>Georgetown Cupcake's Carrot Cupcakes with Vanilla Cream Cheese Frosting</b></center>
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<b>Ingredients:</b></center>
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<b>Cupcakes:</b></center>
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2 1/2 cups all-purpose flour</center>
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3 teaspoons baking powder</center>
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1 teaspoon ground cinnamon</center>
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1/2 teaspoon salt</center>
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16 tablespoons unsalted butter, at room temperature</center>
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2 cups sugar</center>
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4 large eggs, at room temperature</center>
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1⁄3 cup hot water</center>
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2 cups freshly grated carrots</center>
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1/2 cup freshly grated apple (approximately 1 medium-sized apple -- I used Macintosh, but you can use your favorite type)</center>
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<b>Vanilla cream cheese frosting:</b></center>
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4 tablespoons unsalted butter, at room temperature</center>
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4 cups confectioners sugar, sifted</center>
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1/4 teaspoon pure vanilla extract</center>
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6 ounces cream cheese, at room temperature</center>
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<b>Preparation:</b></center>
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<b>For the cupcakes:</b></center>
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1.) Preheat the oven to 350F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups.</center>
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2.) Sift together the flour, baking powder, cinnamon, and salt.</center>
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3.) Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.</center>
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4.) Add the eggs one at a time, mixing slowly after each addition.</center>
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5.) Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as necessary since you don't want to traumatize your batter.</center>
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6.) Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat until just combined.</center>
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7.) Using a spatula, fold the grated carrots and apple unto the batter.</center>
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8.) Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are 2/3 full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.</center>
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<b><br /></b></center>
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<b>For the frosting: </b>Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy.</center>
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<b><br /></b></center>
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<b>For the decoration:</b> Line up cooled cupcakes on a sheet of wax paper. Transfer the vanilla cream cheese frosting into a plastic piping bag fitted with a large round metal tip (or piping tip of your choice). Apply a signature swirl (see below). </center>
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<b><br /></b></center>
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<b>The Georgetown Cupcake Signature Swirl:</b> The frosting on Georgetown Cupcakes has a certain "style" to it — a perfect little cloud that reaches a pretty peak in the center. It's just the perfect amount of frosting — not too much, not too little — and it looks neat and sweet!</center>
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Transfer frosting into a plastic disposable piping bag, fitted with a large round metal tip. Be sure to whip up your frosting so it is light and airy. You don't need to twist the top of your bag — you can just hold it closed with one hand and use your other hand to hold the bag near the bottom and squeeze. Start in the center of the cupcake, applying pressure to the bottom of the bag, and guide the tip around the cupcake in a circular motion, then end in the center with a burst of pressure. Try to move quickly and confidently. If you go too slowly, the frosting may come out uneven. You can then add your decorations (sprinkles, etc., be creative!)</center>
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Makes 18-20 delicious cupcakes.</center>
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<img alt="Photobucket" border="0" class="nopin" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>
Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com3tag:blogger.com,1999:blog-8539896111910671539.post-71829438336223850672013-02-12T09:41:00.000-05:002013-02-12T09:51:24.375-05:00Raspberry Almond Linzer Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDli7EW12aurKH6ncq9gY91u625_Z7KExph3UqNUt4HR_-rHO26UwIYp7fJFSqaOZriX-qDONDrdyn4z7pB3DIO0jFnF483SS6APhZ43yhnBiXDiInqoujXHg0lg8Ud11yrsec356wwU/s1600/IMG_2769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDli7EW12aurKH6ncq9gY91u625_Z7KExph3UqNUt4HR_-rHO26UwIYp7fJFSqaOZriX-qDONDrdyn4z7pB3DIO0jFnF483SS6APhZ43yhnBiXDiInqoujXHg0lg8Ud11yrsec356wwU/s640/IMG_2769.JPG" width="640" /></a></div>
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Happy Valentine's Day! </div>
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Since I love you all so much for reading this crazy blog, I decided to bake you a Valentine's treat to make your heart happy (literally). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieviY8RoncB5NjHsYJI851NkXNxgZYk0ZnaewZLInsLRKcMjOE3Tc6dzbLjH4x-6fQ-23vuFl4rIQJ7NCbEeIJCcXcyW4nbD-iaBlyqA_HT_f9R_PrqXzuk8BjTIxRkxdzkVPiNB_N6xQ/s1600/IMG_2756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieviY8RoncB5NjHsYJI851NkXNxgZYk0ZnaewZLInsLRKcMjOE3Tc6dzbLjH4x-6fQ-23vuFl4rIQJ7NCbEeIJCcXcyW4nbD-iaBlyqA_HT_f9R_PrqXzuk8BjTIxRkxdzkVPiNB_N6xQ/s640/IMG_2756.JPG" width="640" /></a><br />
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These cookies are the oh-so-so-SO-good-melt-in-your-mouth kind. Seriously, a very reliable taste-testing source told me these were his "favorite cookies ever, hands down." I encourage you to find out for yourself... :)</div>
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With a hint of almond, smothered in raspberry jam and topped with a dusting of confectioners' sugar, these cookies are the perfect sweet treat to share with your loved ones this Valentine's Day. Pair them with a warm cup of tea or hot chocolate for an even fancier indulgence!</div>
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Have a heart (pun intended) and celebrate Valentine's Day with Raspberry Almond Linzer Cookies made with love. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmYXh6650Bq-hhKgxwnSkIkCGR-zRYpQSD_1d7wKPE6zTs0-xW92M25nslphrvrMwk4nDB8AMqgvNrVlOXVRuLWCZURkj6C7mJ8_i1toXdvDWOD70krI0DewWJFsvyUqfb5AUG-Tru8w/s1600/IMG_2760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmYXh6650Bq-hhKgxwnSkIkCGR-zRYpQSD_1d7wKPE6zTs0-xW92M25nslphrvrMwk4nDB8AMqgvNrVlOXVRuLWCZURkj6C7mJ8_i1toXdvDWOD70krI0DewWJFsvyUqfb5AUG-Tru8w/s640/IMG_2760.JPG" width="640" /></a></div>
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<b>Raspberry Almond Linzer Cookies</b></center>
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<b><br /></b></center>
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<b>Ingredients:</b></center>
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16 tablespoons (2 sticks) unsalted butter, at room temperature</center>
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2/3 cup plus 3 Tbsp. confectioners' sugar</center>
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1 large egg yolk</center>
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1 teaspoon vanilla extract</center>
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1 teaspoon almond extract (if almond isn't your thing, you can sub this out for another extract or leave it out altogether for more vanilla-based cookie)</center>
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2 1/2 cups all-purpose flour</center>
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1/4 teaspoon salt</center>
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2/3 cup seedless raspberry jam</center>
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<b><br /></b></center>
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<b>Directions:</b></center>
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Preheat oven to 325°F; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. </center>
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Beat in egg yolk, vanilla and almond extract, then flour and salt. Shape dough into 2 disks; wrap in plastic and refrigerate for at least two hours.</center>
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On a floured surface, roll out dough to about a 1/8-inch to 1/4-inch thickness. Cut out cookies with a medium or large heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of cookies. </center>
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With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.</center>
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Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.</center>
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Spread 3/4 tsp. jam over flat side of each cookie that doesn't have a window. Sift 3 Tbsp. confectioners' sugar over each cookie with a window. Top cookies with jam with window-cookes flat side down, so that jam shows through windows. </center>
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Enjoy! Makes about 6-8 cookies (I doubled the recipe).</center>
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Recipe adapted from <a href="http://www.myrecipes.com/recipe/raspberry-linzer-heart-cookies-10000001892131/">My Recipes</a>.</center>
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<img alt="Photobucket" border="0" class="nopin" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>
Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-9136800150652829632013-02-10T22:44:00.003-05:002013-02-10T22:44:46.421-05:00Simple Blueberry Cake with Lemon Mascarpone Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiN-bhxRvxK3_NOraLf5pUKKvPBOsPLe_F9eJqRxwoiYM7rTlWzu6s8ubltBvd_EOY5DfNcVsKGyeDBP9bhokD-mitLXWfwLnBXuPhDUcTDB4ji-M4ZRDSe2e6AfFyKZMPy4yR9PzTYw/s1600/IMG_2747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiN-bhxRvxK3_NOraLf5pUKKvPBOsPLe_F9eJqRxwoiYM7rTlWzu6s8ubltBvd_EOY5DfNcVsKGyeDBP9bhokD-mitLXWfwLnBXuPhDUcTDB4ji-M4ZRDSe2e6AfFyKZMPy4yR9PzTYw/s640/IMG_2747.JPG" width="640" /></a></div>
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There is something so uniquely special about cake. </div>
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To me, cakes evoke wonderful (and delicious) memories of birthdays, weddings, holidays, congratulations... and in this case, a Confirmation! I love the idea that such a sweetly simple treat can quite literally be the frosting on top of a happy get together with loved ones. After all, what's better than breaking bread (I mean, cake...) with family and friends?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3x7nnmJJdjqOBlwvs2pkUks1mTzjA3cruVjThyphenhyphenTKjYLTcJIQf4HaqnuB_cv-sveJJgyoSLsSq_6M7Uts4l3EieWYDmTdIFUugY-qZHN7x5QwcxScGcktVr0FNvQAlNOldoPG-3Vuwd1o/s1600/photo-35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3x7nnmJJdjqOBlwvs2pkUks1mTzjA3cruVjThyphenhyphenTKjYLTcJIQf4HaqnuB_cv-sveJJgyoSLsSq_6M7Uts4l3EieWYDmTdIFUugY-qZHN7x5QwcxScGcktVr0FNvQAlNOldoPG-3Vuwd1o/s640/photo-35.JPG" width="640" /></a></div>
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This cake should be a staple in every baker's cookbook. The recipe is super basic and hugely modifiable when it comes to incorporating your favorite ingredients. The cake is dense without being too rich and the fresh blueberries add the perfect burst of sweet, spring-inspired flavor. Depending on how you prepare it, I think this cake could even work as a breakfast treat!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKob2gJvEpVr8mYkIL3KlpBuAh9mLMGTctxGRbFtiLHtVUgM3qZzslZ8EyJhQQuoXwzKK30T6PlfsqXV45EzxtgY6ToQ6SCSvhdk8JNP4L31Xi8ycFdQmasPsZ3257Yy6x92KqpvETwo/s1600/IMG_2743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKob2gJvEpVr8mYkIL3KlpBuAh9mLMGTctxGRbFtiLHtVUgM3qZzslZ8EyJhQQuoXwzKK30T6PlfsqXV45EzxtgY6ToQ6SCSvhdk8JNP4L31Xi8ycFdQmasPsZ3257Yy6x92KqpvETwo/s640/IMG_2743.JPG" width="640" /></a></div>
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Topped with a thin layer of tangy, whipped lemon mascarpone frosting and garnished with fresh blueberries, this cake is the perfect way to mix up your standard cake recipe queue. Chocolate and vanilla will always be classics, but don't be afraid to try something new at your next cake-worthy gathering. Something tells me you won't regret it... :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqzcnN3hJGN-C_Hk4z6KNd8liqgCfyK5Oxl-nvXH2n017IScu3xwpIvBJ9aoIvGHac08JsTifOHxr5RhewSSoZmfZuf7L-d98U6iaVz07rnKyffNg3-kE7VVr50kGcC-pZQ-qYG7vkG0/s1600/IMG_2740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqzcnN3hJGN-C_Hk4z6KNd8liqgCfyK5Oxl-nvXH2n017IScu3xwpIvBJ9aoIvGHac08JsTifOHxr5RhewSSoZmfZuf7L-d98U6iaVz07rnKyffNg3-kE7VVr50kGcC-pZQ-qYG7vkG0/s640/IMG_2740.JPG" width="640" /></a></div>
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<center style="text-align: left;">
<b>Simple Blueberry Cake with Lemon Mascarpone Frosting</b></center>
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<b><br /></b></center>
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<b>Ingredients:</b></center>
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<b>For the Blueberry Cake:</b></center>
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1 & 1/2 cups all-purpose flour</center>
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1 & 1/2 teaspoons baking powder</center>
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1/2 teaspoon salt</center>
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6 tablespoons unsalted butter, softened</center>
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1/2 cup granulated sugar</center>
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1/2 cup packed light brown sugar</center>
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1 large egg</center>
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1 teaspoon vanilla extract</center>
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1/2 cup milk</center>
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1/2-1 cup blueberries, extra for garnish</center>
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1-2 tablespoons sugar (optional)</center>
</center>
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<b><br /></b></center>
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<b>For the Lemon Mascarpone Frosting:</b></center>
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3/4 cup mascarpone cheese</center>
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1/3 cup heavy whipping cream</center>
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1/2 cup powdered sugar</center>
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Half a lemon, zest of</center>
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1/4 teaspoon vanilla</center>
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Extra fresh blueberries for desired garnish</center>
</center>
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<b><br /></b></center>
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<b>Directions:</b></center>
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<b><br /></b></center>
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<b>For the Blueberry Cake:</b></center>
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</center>
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Preheat oven to 350°. Generously grease an 8-inch round cake pan.</center>
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Whisk flour, baking powder and salt. Set aside.</center>
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Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until creamy. Add egg and vanilla, mixing well.</center>
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Add flour mixture in 3 portions, alternating with the milk. Mix just until combined.</center>
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Transfer batter to prepared pan. Scatter blueberries over the top of the batter and lightly press them into the batter. Sprinkle top with sugar.</center>
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Bake for 10 minutes. Reduce oven temperature to 325°. Bake for 50-60 minutes, or until cake is golden brown and firm.</center>
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Cool in pan for 15 minutes. Run a knife around the edges of the cake. Transfer cake to wire rack to cool completely. (You'll need to flip the cake twice so it can cool right side up.)</center>
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Recipe adapted from <a href="http://www.bakeorbreak.com/2012/08/simple-blueberry-cake/">Bake or Break</a>.</center>
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<b><br /></b></center>
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<b>For the Lemon Mascarpone Frosting:</b></center>
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Beat mascarpone cheese and whipping cream together until smooth and slight peaks begin to form.</center>
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Sift in the powdered sugar and zest. Beat until smooth.</center>
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Mix in the vanilla extract and spread on cooled cake.</center>
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Garnish with desired blueberries.</center>
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Recipe adapted from <a href="http://www.food.com/recipe/almond-lemon-cake-with-lemon-mascarpone-frosting-417889">Food.com</a>.</center>
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<img alt="Photobucket" border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>
Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com3tag:blogger.com,1999:blog-8539896111910671539.post-19716954217863775952013-01-27T22:14:00.000-05:002013-02-09T20:11:48.569-05:00Healthy Three-Bean Vegetarian Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhON6_9CX5rC2Fpm5tOwsLfmdUsKfuKRY9Z0C2RpYh4saafYiwJu97RXo92vU1B0oPheNgruiJ-woiXnW-ZGyGnwqssSdLn-3pSeOsfMeR84ReNK2LuQruotC5RFmOpTzeaPxasEL_Yuks/s1600/IMG_2724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhON6_9CX5rC2Fpm5tOwsLfmdUsKfuKRY9Z0C2RpYh4saafYiwJu97RXo92vU1B0oPheNgruiJ-woiXnW-ZGyGnwqssSdLn-3pSeOsfMeR84ReNK2LuQruotC5RFmOpTzeaPxasEL_Yuks/s640/IMG_2724.JPG" width="640" /></a></div>
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"Cold" does not even begin to describe the weather we've been experiencing here in the northeast. I feel like I'm on <i>Survivor</i>. I'm considering making t-shirts that say "I survived Winter 2013," if I indeed make it through. It's that bad.</div>
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Just hearing the weatherman say it "feels like" -14F outside (yes, <i>negative</i> 14F, not just 14F) makes me want to hide under the covers. Like, all day. Unfortunately, we all typically can't enjoy such luxuries. So, naturally, we need something to coax us out of our warm hideaways and face the day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6bcgiMVuhVH7jv-qk0HIJQW7wPeUg6ALy1gUJO8cpjfZIVC-oSKgxO3Hy-QcKSFpoXIcDWW3-Un1OgIJkW5AKKSHQwn8EyvRJUgaTz616NQn_ClIXU8YiN5CSRbD0foWl5jgYfxB52s/s1600/51Ig5fuJ42L._SL500_AA300_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6bcgiMVuhVH7jv-qk0HIJQW7wPeUg6ALy1gUJO8cpjfZIVC-oSKgxO3Hy-QcKSFpoXIcDWW3-Un1OgIJkW5AKKSHQwn8EyvRJUgaTz616NQn_ClIXU8YiN5CSRbD0foWl5jgYfxB52s/s200/51Ig5fuJ42L._SL500_AA300_.jpg" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i-mQ0MASjP_c9hrPBC5R-zHw2buwJwg166ohKpqWUgUsB9V9dNbA613Tgwm5tOaDjIgwRGfB895TW-gSvRHySdj2C90XDoYpSKJM_WUeWfS9puQDy_hBiwhPmJgYoV7zFK_wgHRIgfY/s1600/Stonyfield_Farms_Oikos_Organic_GreekLarge_Plain.png" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i-mQ0MASjP_c9hrPBC5R-zHw2buwJwg166ohKpqWUgUsB9V9dNbA613Tgwm5tOaDjIgwRGfB895TW-gSvRHySdj2C90XDoYpSKJM_WUeWfS9puQDy_hBiwhPmJgYoV7zFK_wgHRIgfY/s200/Stonyfield_Farms_Oikos_Organic_GreekLarge_Plain.png" width="200" /></a></div>
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And, so, when my friends at <a href="http://www.mywheatgerm.com/">Kretschmer Wheat Germ</a> and <a href="http://www.stonyfield.com/products/yogurt/greek/nonfat/plain">Stonyfield Oikos Greek Yogurt</a> asked me to give them a try, I knew it was the perfect opportunity to create a nice, hearty and healthy bowl of spicy chili. Packed with tons of nutrients and topped with some of your favorite shredded cheese and a dollop of Greek yogurt, this chili is the perfect way to warm your bones.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZH-JsWXI4IKbCUgMQdBohs6WPHYwo4dtrAK6VqvUXHEsSGaiHIulOWb5_9QsLvc_rpFBFIKJUwHMIYeEXgtxOG7YdEIug0DeMpxdYXbe042fB8QNGawaY4pX7oHFl6hmHGb04xyGbnLs/s1600/IMG_2727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZH-JsWXI4IKbCUgMQdBohs6WPHYwo4dtrAK6VqvUXHEsSGaiHIulOWb5_9QsLvc_rpFBFIKJUwHMIYeEXgtxOG7YdEIug0DeMpxdYXbe042fB8QNGawaY4pX7oHFl6hmHGb04xyGbnLs/s640/IMG_2727.JPG" width="636" /></a></div>
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Did you know that wheat germ is essentially a superfood? Derived from the most nutrient rich part of the wheat kernel, wheat germ is an excellent source of nutrients including vitamin E, the B vitamins, and folic acid. Aiding in everything from muscle function, to red blood cell production, to digestive tract health, wheat germ packs big benefits in a small, 50 calorie package. Wheat germ even supports a healthy nervous system which can lower anxiety levels and improve mood!<br />
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Needless to say, I was shocked to learn about exactly how much value such a seemingly innocent ingredient could bring to a recipe, and decided to incorporate it into the mother of all comfort foods: chili. Along with its long list of nutritional benefits, the wheat germ added another layer of flavor and brought a heartier texture to the chili. And, instead of using a high-in-fat sour cream topper, the Greek yogurt brings the same tanginess, along with tons of protein, calcium and probiotics, too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNv-r2lSLD42JYtR20-frU7eIOptdy7n-W3ONGqSV1TjLzRem2vw_Jg_fPLS7YCMefQhNAtDcgr1nbtna3O2dVLX4f-knwf3s2S87__B3JWQ4iJdtYeK_aATgDayrJyOp013MdDlZqVE/s1600/IMG_2738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNv-r2lSLD42JYtR20-frU7eIOptdy7n-W3ONGqSV1TjLzRem2vw_Jg_fPLS7YCMefQhNAtDcgr1nbtna3O2dVLX4f-knwf3s2S87__B3JWQ4iJdtYeK_aATgDayrJyOp013MdDlZqVE/s640/IMG_2738.JPG" width="640" /></a><br />
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<b><span class="Apple-style-span" style="font-weight: normal;">I opted out of adding meat to this batch, but if vegetarian isn't up your alley, you can easily add in some ground beef or turkey. From the wheat germ, to the array of veggies, to the healthy Greek yogurt topping, this recipe is loaded with guilt-free flavor. To boot, leftovers travel well to the office for an easy microwavable lunch! </span></b><br />
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<b><span class="Apple-style-span" style="font-weight: normal;">So, if you're suffering through these bitterly cold days as I am, give this chili a try. I think it might be the only reason I haven't turned into a snowman (er, snow-woman). ;)</span></b><br />
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<b>Healthy Three-Bean Vegetarian Chili</b><br />
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<b>Ingredients:</b><br />
2 tablespoons vegetable oil<br />
1 medium yellow onion, chopped (about 2 cups)<br />
1 medium yellow pepper, chopped (about 1 cup)<br />
1 medium green pepper, chopped (about 1 cup)<br />
2 medium stalks celery, diced (about ¾ cup)<br />
1 medium carrot, diced (about ¾ cup)<br />
10 grape tomatoes, halved<br />
1/3 cup sundried tomatoes, not packed in oil (about 15)<br />
1 medium jalapeño, diced (about 1/2 cup) (optional, depending on how spicy you like your food)<br />
1 15oz can low sodium dark red kidney beans, drained and rinsed<br />
1 15oz can low sodium cannellini beans, drained and rinsed<br />
1 15oz can low sodium black beans, drained and rinsed<br />
4 tablespoons tomato paste<br />
1 28oz can diced tomatoes<br />
2 cups low sodium vegetable broth<br />
¼ teaspoon salt<br />
1 teaspoon dried oregano<br />
½ to 1 teaspoon cayenne pepper, or to taste depending on how spicy you like your food<br />
1 teaspoon paprika<br />
1 to 2 tablespoons chili powder, or to taste depending on how spicy you like your food<br />
½ cup wheat germ<br />
Garnish: freshly grated cheese and Greek yogurt, if desired<br />
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<b>Directions:</b><br />
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Heat oil in a 4-quart saucepan over medium-high heat. Add the onion, pepper, celery, and carrots and sauté until soft and onions are translucent, about 5 to 7 minutes.<br />
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Add in the grape and sundried tomatoes, tomato paste, diced tomatoes, diced jalapeño, beans, and vegetable broth. Stir to combine.<br />
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Mix in salt, oregano, cayenne pepper, paprika, and chili powder. Cover and bring to chili to a bowl and then lower to a medium heat and simmer for 45-50 minutes, uncovered.<br />
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Stir in wheat germ and remove from heat.<br />
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Serve in bowls garnished with freshly grated cheese and Greek yogurt.<br />
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Serves about 8 people.<br />
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<i>*While I did receive coupons for complementary Kretschmer Wheat Germ and Stonyfield Oikos Greek Yogurt, these opinions are honest and entirely my own.</i><br />
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-82407872651371306792013-01-23T22:38:00.001-05:002013-02-04T20:16:21.059-05:00Healthy Whole Wheat Dark Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbj8Nzor2SMJJOl2OwVWynUuUuQWa5dCmBHYG92CPw0z0xu0sKKqrsbPbwk1bqRX599xNDt9NLULOXlazDZYhpu2mxt-0CMWgiwtWdWB8Xy4W7x-XbSxB2DPoA_aeTr2tCDF2HYsLyAw/s1600/IMG_2710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbj8Nzor2SMJJOl2OwVWynUuUuQWa5dCmBHYG92CPw0z0xu0sKKqrsbPbwk1bqRX599xNDt9NLULOXlazDZYhpu2mxt-0CMWgiwtWdWB8Xy4W7x-XbSxB2DPoA_aeTr2tCDF2HYsLyAw/s640/IMG_2710.JPG" width="640" /></a></div>
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Oh. my. gosh.<br />
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You guys, these cookies are just too darn delicious to be "healthy." I know what you're thinking. Healthy twists on dessert don't usually present a lot of finger-licking goodness in the taste test department, but these cookies are the ultimate exception.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh4ia8KH6XSySSuI8bs_ydLXUlEYuEpYQ1fMu88vZF_M-7ryBOSGmNdFsly2FKuc8cvjaljxIN53ZvFBktBuzkIZrfuxLdLw88wjD1HBKr9HsiZm6M-Xmuxl0xp0-vwms6NHHmStcNC8/s1600/IMG_2701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh4ia8KH6XSySSuI8bs_ydLXUlEYuEpYQ1fMu88vZF_M-7ryBOSGmNdFsly2FKuc8cvjaljxIN53ZvFBktBuzkIZrfuxLdLw88wjD1HBKr9HsiZm6M-Xmuxl0xp0-vwms6NHHmStcNC8/s640/IMG_2701.JPG" width="640" /></a></div>
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Can we talk about their gooey texture, packed perfectly with the flavors of nutty oats, walnuts and whole wheat, rich dark chocolate, and bright, fruity craisins? Not to mention, you're experiencing all of this amazingness for about 100 calories per cookie.<br />
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No, I'm not kidding.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIdJ-ZiJTPcjJV1nciCKBIp2rZ4Fespy4QqP6QQlIXsb_0BBOCa9VX6r30sG7xsQYdH_r-4gKlLy03s0V09iEdBqITHKS7nA_q51o_MJrhSBX4-T_0fVs8-CrhEhJwD7rmNm2W7A1byo/s1600/IMG_2718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIdJ-ZiJTPcjJV1nciCKBIp2rZ4Fespy4QqP6QQlIXsb_0BBOCa9VX6r30sG7xsQYdH_r-4gKlLy03s0V09iEdBqITHKS7nA_q51o_MJrhSBX4-T_0fVs8-CrhEhJwD7rmNm2W7A1byo/s640/IMG_2718.JPG" width="640" /></a></div>
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I know whole wheat flour isn't a standard pantry staple, but you can pick up a bag of it for about the same price as regular all-purpose flour at almost any grocery story. And, just think of all the delectable whole-wheat-flour based treats you can create with your new fancy bag of way-better-for-you flour?! The possibilities are seriously endless.<br />
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Or, you could just whip up like a bajillion of these cookies. I wouldn't count that outside the realm of possibility. They're that good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkinYNcRCySznJKcMfiHk3WvfTZN9mYD5XWFMAs0XJlUYIWm4KOjvsC0nZtWFjMquiPO54IiiFJIqqB-R5VZJ-nhEgx6NdphUCYpc_uokPUkuOC2fwuSIZrRIwV2XRwKoLYik-C-g6Cbc/s1600/IMG_2723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkinYNcRCySznJKcMfiHk3WvfTZN9mYD5XWFMAs0XJlUYIWm4KOjvsC0nZtWFjMquiPO54IiiFJIqqB-R5VZJ-nhEgx6NdphUCYpc_uokPUkuOC2fwuSIZrRIwV2XRwKoLYik-C-g6Cbc/s640/IMG_2723.JPG" width="640" /></a></div>
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Seriously. Go pick up some whole wheat flour, warm up your oven, rev your mixer and pour yourself a nice tall glass of milk. Prepare to be astounded by the magic of (gasp! dare I say it...) healthy baking. :)</center>
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<b>Healthy Whole Wheat Dark Chocolate Chip Cookies</b></center>
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Ingredients:</center>
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1/2 cup whole wheat flour</center>
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1/4 cup rolled oats</center>
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1/4 teaspoon baking soda</center>
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1/8 teaspoon cinnamon</center>
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6 tablespoons unsalted butter, softened</center>
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6 tablespoons brown sugar</center>
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2 tablespoons granulated sugar</center>
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1 egg</center>
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1 teaspoon vanilla extract</center>
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1/2 cup semisweet chocolate chips</center>
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1/4 cup coarsely chopped walnuts</center>
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1/4 cup craisins</center>
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<b>Directions:</b></center>
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Heat oven to 375°. In a bowl, combine flour, oats, baking soda and cinnamon. </center>
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In another bowl, cream butter and sugars until fluffy, 3 to 5 minutes. Add egg and vanilla; beat until smooth. </center>
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Blend flour mixture into butter mixture. Stir in chocolate chips, walnuts and craisins. </center>
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Drop 20 dough balls (1 tbsp each) onto 2 ungreased cookie sheets, 2 inches apart. </center>
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Bake until golden brown, about 9 minutes. Remove from oven; let cool on sheets 3 minutes, then transfer to foil to cool fully.</center>
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(~100 calories per cookie, 6g fat (3 g saturated), 11g carbs, 1g fiber, 1g protein)</center>
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Recipe adapted from <a href="http://www.self.com/fooddiet/recipes/2012/12/chocolate-chip-walnut-cookies">self.com</a></center>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com8tag:blogger.com,1999:blog-8539896111910671539.post-21748364987161564812013-01-16T22:25:00.002-05:002013-02-04T20:22:34.109-05:00Fresh Lemon Cake with Raspberry Buttercream<center style="text-align: left;">
Happy New Year, everyone! My deepest apologies for my inexcusably long hiatus from this neck of the woods. Just as I predicted, the holidays struck with a vengeance, and just as quickly as they arrived, they seemed to be gone in a poof of festively cut-out sugar cookies, shreds of wrapping paper, holiday parties and an embarrassing number of viewings of "Elf." I wouldn't have it any other way, though. To me, that's what the holidays are all about. :)</center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEjWXBXy-EspK8BBFl3LTkDUqUY6NoukQEWrB2RUf2D7IsvC9q77HVCpwEzk18X8bKVl8OqKVXqMmxer1YlyR7Qsyu_9vwwj2cjv8dSanqpGT07HBIKk6Q9KUL-kiFK0EzsK1PMX4qeY/s1600/photo-35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEjWXBXy-EspK8BBFl3LTkDUqUY6NoukQEWrB2RUf2D7IsvC9q77HVCpwEzk18X8bKVl8OqKVXqMmxer1YlyR7Qsyu_9vwwj2cjv8dSanqpGT07HBIKk6Q9KUL-kiFK0EzsK1PMX4qeY/s640/photo-35.JPG" width="640" /></a></div>
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My family and I ended the year on the beautiful beaches of Marco Island, Florida and indulged in all of the joys vacation brings: family time, fabulous food and drink, sun and sand, more amazing food and drink... did I mention we like to eat? The restaurant tour de Southwest Florida left me feeling a little less than in fighting shape upon arriving back in the real world to kick off 2013. So, while a healthy diet and regular exercise have always been an important part of my lifestyle, I vowed to kick things up a notch this year, not only to recover from our indulgent trip, but also to challenge myself to be a better me in 2013.</center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QKrds-hEUAtgi3aGDYPhW6hRc38xIHn8hx6jThW7f_admvU_EJlrpVqsynsSwDoAO51vNecLYLMxaFnhuVtAs3z4VSebmIrEZbURjhSOrXPpzGjqF7DvwJepOYHTC0YlGPk_vFVGh2k/s1600/photo-37.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QKrds-hEUAtgi3aGDYPhW6hRc38xIHn8hx6jThW7f_admvU_EJlrpVqsynsSwDoAO51vNecLYLMxaFnhuVtAs3z4VSebmIrEZbURjhSOrXPpzGjqF7DvwJepOYHTC0YlGPk_vFVGh2k/s640/photo-37.JPG" width="640" /></a></div>
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I know what you're thinking. This is sounding an awful lot like a new year's resolution. I, for one, think that's just a matter of semantics. Anyone at anytime can decide to make a change for the better; we don't need a new year (hence my idea to add sliced almonds to my greek yogurt this morning -- can't believe I've been missing out on this genius addition all this time!). To me, the idea of a "new year's resolution" comes with a whole lot of pressure and tends to bring out the crazy in people. So, instead, I'm just opting for a better balance in all aspects of life for not only this year, but for years to come. Be it nutritional, social, spiritual, physical, professional, mental or personal balance, I'm aiming for a better balanced me in 2013. Now, doesn't that have a nice ring to it? </center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8J8O80Xaol4ogauSF2lRK9xbpa0VTsvMHRNmiKPY702eDQw3G8C_uWRdntU8K73ZOk-84GQ_bY0BsO_bndF5R4eDuity19JCbNvkXpWRzcMpbh-mSfQdxlZq01TovBddw_OMriSYnQHs/s1600/photo-38.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8J8O80Xaol4ogauSF2lRK9xbpa0VTsvMHRNmiKPY702eDQw3G8C_uWRdntU8K73ZOk-84GQ_bY0BsO_bndF5R4eDuity19JCbNvkXpWRzcMpbh-mSfQdxlZq01TovBddw_OMriSYnQHs/s640/photo-38.JPG" width="640" /></a></div>
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And because I'm all about balance these days, that means I'm not ruling anything out -- specifically, including such beautiful and delicious dessert entities as cake. In fact, I might argue that I am as pro-cake as you can get. Especially when there is celebrating to be done. So, naturally, when I was invited to a dinner party in honor of a variety of celebratory occasions last weekend, I knew it was time for a cake. This decision may or may not have also been heavily influenced by the fact that I received a brand new, raspberry colored KitchenAid mixer for Christmas (OMG!), and so of course, I had raspberries and delicious whipped things on the brain.</center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT14PXY2BPBACy1PE8nP_b1Vw1iOkCbXioxyR1ps_SpUdgLSDzTBh9oW-RDm1oy0MtbeOeSmNQDgruOBnEbCTU79EBxXKLFFCKymfSOo8yckynC87fW2APPNNgU2FmzO3nVknK-27v5Es/s1600/photo-39.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT14PXY2BPBACy1PE8nP_b1Vw1iOkCbXioxyR1ps_SpUdgLSDzTBh9oW-RDm1oy0MtbeOeSmNQDgruOBnEbCTU79EBxXKLFFCKymfSOo8yckynC87fW2APPNNgU2FmzO3nVknK-27v5Es/s640/photo-39.JPG" width="640" /></a></div>
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Behold, my homemade Fresh Lemon Cake with Raspberry Buttercream. For us folks suffering through the frigid gray of winter these days, this refreshing and spring-inspired dessert is way cheaper than therapy, or one of those crazy UV lamps that are supposed to recreate the happiness of summer within your living room (not that I've considered purchasing one or anything). And, I'm thinking it's much more enjoyable than any of those anti-winter blues options, too. This cake is moist, yet dense in texture, somewhat like a pound cake. Its buttery flavors are perfectly paired with the sweet and light raspberry buttercream to create a match made in fruity cake heaven. So, dust off your mixer, pick up some fresh lemons and raspberries and prepare for a delicious ray of sunshine to enter your kitchen. I have a feeling you won't regret it. </center>
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And, for all of you new year's resolution dieters still going strong, congratulations! Give yourself a break and celebrate with a sliver of cake. Remember: balance. :)</center>
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<b>Fresh Lemon Cake with Raspberry Buttercream</b></center>
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<b>Ingredients:</b></center>
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<b>For the Lemon Cake:</b></center>
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1 cup unsalted butter, room temperature</center>
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1 cup granulated white sugar</center>
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1 teaspoon pure vanilla extract</center>
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4 large eggs, room temperature</center>
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Zest of 1 large lemon</center>
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2 cups all purpose flour</center>
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2 teaspoons baking powder</center>
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1/4 teaspoon salt</center>
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1/4 cup fresh lemon juice</center>
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<b>For the Raspberry Buttercream:</b></center>
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3/4 cup unsalted butter, at room temperature</center>
2 1/2 cups powdered sugar (or to desired consistency and taste)<br />
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1 cup fresh raspberries</center>
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1/2 teaspoon pure vanilla extract</center>
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Additional fresh raspberries, for garnish-if desired</center>
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<b>Directions:</b></center>
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<b>For the Lemon Cake:</b></center>
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Preheat oven to 350°F and place oven rack in the center of the oven. Spray an 8 inch cake pan with non stick cooking spray, and then line the bottom of the pan with parchment or wax paper.</center>
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In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract. Add the eggs, one at a time, mixing well after each addition (batter will look curdled).</center>
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Sift or whisk together the flour, baking powder, salt, and lemon zest. Add the flour mixture alternately with the lemon juice, mixing until you have a smooth batter. </center>
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Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 40-50 minutes, or until a toothpick inserted in the center comes out clean. (Do not over bake or the cake will be dry.) Place on a wire rack to cool for about 15 minutes, then gently remove the cake from the pan. Allow to cool completely before frosting.</center>
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Recipe adapted from <a href="http://www.joyofbaking.com/LemonFrostedLemonCake.html">Joy of Baking</a>. </center>
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<b>For the Raspberry Buttercream:</b></center>
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In a food processor or blender, puree the raspberries. </center>
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Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.</center>
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Frost cooled cake with the raspberry buttercream and garnish the cake with fresh raspberries, if desired.</center>
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Recipe adapted from <a href="http://www.twopeasandtheirpod.com/dark-chocolate-cupcakes-with-raspberry-buttercream-frosting/">Two Peas and Their Pod</a>.</center>
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<i>Please excuse the iPhoneography in this post. My lovely DSLR promises to make its comeback in the next post. Check back soon!</i></center>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com6tag:blogger.com,1999:blog-8539896111910671539.post-90624016466823572382012-12-05T22:45:00.000-05:002013-02-04T20:16:32.508-05:00It's the most wonderful time of the year!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNozFpOLzh2TEDjCIx0d4P5kj0P7KkAvQPm4ACvlTEvbSt-rsNNOZTTfoMtyYJ8_7zRfmv-v3W3Lpm8NPVU_16UsPx3nlSxi1Lq_r66zY9F0IJUzzsppmssUzxRGdOklW7aBBJIkLm5A/s1600/photo-35.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNozFpOLzh2TEDjCIx0d4P5kj0P7KkAvQPm4ACvlTEvbSt-rsNNOZTTfoMtyYJ8_7zRfmv-v3W3Lpm8NPVU_16UsPx3nlSxi1Lq_r66zY9F0IJUzzsppmssUzxRGdOklW7aBBJIkLm5A/s640/photo-35.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 0px; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 0px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 0px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 0px; box-shadow: rgba(0, 0, 0, 0) 1px 1px 5px; color: #666666; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; text-align: center;"><tbody>
<tr><td class="tr-caption" style="font-size: 11px; text-align: center;">Please, excuse the "iPhoneography." ;)</td></tr>
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It's the most wonderful time of the year! Christmastime (specifically, holiday dinner party season) is upon us! Of course, I couldn't wait to whip up a festive feast packed with holiday inspiration, but before I get to that, here's a quick round-up of my Thanksgiving dessert spread, as pictured above. </div>
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(Clockwise beginning from the top left)</div>
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<ul>
<li><a href="http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx">Pumpkin Pie</a></li>
<li><a href="http://www.bakerella.com/super-easy-mini-cherry-cheesecakes/">Super Easy Mini Cherry Cheesecakes</a></li>
<li>Raspberry Hand Pies, improvised from my <a href="http://www.chelseadugan.com/2012/11/apple-hand-pies.html">Apple Hand Pies</a>, filling adapted from <a href="http://bigfatbaker.com/blog/pie-recipes/raspberry-hand-pies-guest-post-from-krissys-creations/">this recipe</a></li>
<li><a href="http://www.twopeasandtheirpod.com/peanut-butter-rolo-blondies/">Peanut Butter Rolo Blondies</a></li>
</ul>
These desserts were a huge hit at my family's Thanksgiving gathering this year. And best of all, they would all work fabulously for upcoming holiday gatherings, too! Give them a try, I promise you won't be disappointed!<br />
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Now, back to holiday dinner party season. There's something so fun, festive and cozy about inviting friends and family over for a delicious home cooked meal during the Christmas season. Especially on those nights where it's just too darn cold to face going out! So, in the spirit of seasonal entertaining, I teamed up with my friend Sumi (yes, again, remember her from my <a href="http://www.chelseadugan.com/2012/10/a-fall-feast-fit-for-food-network.html">last dinner party</a>?) to create a fabulous meal inspired by all the beautiful colors and flavors of the holidays.</div>
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Of course, we kicked things off with a lovely bottle of red wine. Toscana is on the fruitier side as far as red wines go, and with it's medium body, it paired well with the fruity notes in the meal we enjoyed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VbBaPRVz37uQgKNTXY-JxaHAfemND5Dej03POlnRNHON6NbrqsG-1J1M7ch60WpYZAHYKEHnY3Vr1EtjK4plVquEPNJItQLH7P8oRw5QO0Yw7hkKd9LmVBu3md_byoojLrXamx5l4SA/s1600/IMG_2647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VbBaPRVz37uQgKNTXY-JxaHAfemND5Dej03POlnRNHON6NbrqsG-1J1M7ch60WpYZAHYKEHnY3Vr1EtjK4plVquEPNJItQLH7P8oRw5QO0Yw7hkKd9LmVBu3md_byoojLrXamx5l4SA/s400/IMG_2647.jpg" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2muh0RYCMGVIaf26frdCz2zm8QSQKDTQCK1b1oJJ4R7wb4G67uEHG5oVQXoDyslcFiLOLe1RxThQvlH6eQTREb3j-kTLkLOT9HExrAb_fvltWRSJdxaxxfIQOEzHQi-awv2SFjVjE44/s1600/IMG_2684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2muh0RYCMGVIaf26frdCz2zm8QSQKDTQCK1b1oJJ4R7wb4G67uEHG5oVQXoDyslcFiLOLe1RxThQvlH6eQTREb3j-kTLkLOT9HExrAb_fvltWRSJdxaxxfIQOEzHQi-awv2SFjVjE44/s400/IMG_2684.jpg" width="275" /></a></div>
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The star of the show was our Garlic and Herb Braised Leg of Lamb with a Red Wine Cherry Reduction! I'm ashamed to admit that before this meal, I hadn't tried lamb before (I know, try to withhold your gasps). I'd heard lots of great things about it, especially when it came to pairing it with cherry, and I loved the idea of incorporating the rich, festive, cherry red hue in our holiday meal. Combined with the slightly bitter and acidic flavors of merlot, sweetness of cherries and a touch of balsamic, the reduction turned out to be the perfect addition to our tender, garlic and herb braised lamb with roasted asparagus. Don't you love that red and green?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpbFTkpB8m40EyK_KNnkKRDlvRQRwwS6bmF28PqesqEPFM2d-jNwZFFUCgTzAazhdYCeYoji1PQZm7WLXRHl0WkhRy_qNxXPbk1mulbj1iirB-9NzHmw_X7nZoyJG6gquw5nWiQnsQUE/s1600/IMG_2679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpbFTkpB8m40EyK_KNnkKRDlvRQRwwS6bmF28PqesqEPFM2d-jNwZFFUCgTzAazhdYCeYoji1PQZm7WLXRHl0WkhRy_qNxXPbk1mulbj1iirB-9NzHmw_X7nZoyJG6gquw5nWiQnsQUE/s640/IMG_2679.JPG" width="640" /></a></div>
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Alongside the leg of lamb and roasted asparagus, we enjoyed Garlic Mashed Potatoes, Red Wine Gravy, and of course, extra Red Wine Cherry Reduction. Is there a better comfort food pairing than mashed potatoes with gravy?! I certainly don't think so. And, this meal was all about the comforts and coziness of the holidays, so the side dishes were perfectly complementary. I love the red specks of potato skins in the mashed potatoes dish. Best of all, the gravy was made mostly of the drippings from the lamb, so it can be whipped up in no time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKaRKGSPdON_MyvmJL9eNoci2bPv4TXR_YEGnXI1BKHnpU4ckj6-E_A4VDY6BeLypZ9Zpod1I0pVuBRILdoGd9HGaqcmMlP3zTPgscaUo3L_7-gK9tWAQPKaJl-5lFsZKLKAwOCngqvw/s1600/IMG_2657.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKaRKGSPdON_MyvmJL9eNoci2bPv4TXR_YEGnXI1BKHnpU4ckj6-E_A4VDY6BeLypZ9Zpod1I0pVuBRILdoGd9HGaqcmMlP3zTPgscaUo3L_7-gK9tWAQPKaJl-5lFsZKLKAwOCngqvw/s640/IMG_2657.JPG" width="640" /></a><br />
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And, of course, no holiday dinner party is complete without a fabulously decadent dessert! We opted for a Flourless Chocolate Cake since Sumi is gluten intolerant, and also just because I love the richness of a flourless cake for a change! This recipe serves as a perfect example of why all great dinner party hosts need to make sure they read the entire recipe through before deciding to make it, however. It turns out this recipe calls for overnight refrigeration, whoops! No need to fret though, I improvised a fun, rosette-inspired design in the gooiest inner circle of the cake (that would have set overnight), and it still tasted amazing! We didn't have any on hand, but I might try garnishing this cake with crushed candy canes or any other festive decorations sitting in your pantry for an eye-catching, seasonal finish!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiunxrP90l9LjIIHuR_EgCmfc82BfGdSxHA-1QWX-AYjKMpTrpVZ6ZLz9ygvUhey45WavMBNse6igVMwlbXfM6ti83-3RutBJXhIOSP1e3_elLQBvHS0k6EemmnGLrlxsaJcrYiKZ_f-s/s1600/IMG_2690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiunxrP90l9LjIIHuR_EgCmfc82BfGdSxHA-1QWX-AYjKMpTrpVZ6ZLz9ygvUhey45WavMBNse6igVMwlbXfM6ti83-3RutBJXhIOSP1e3_elLQBvHS0k6EemmnGLrlxsaJcrYiKZ_f-s/s640/IMG_2690.JPG" width="640" /></a></div>
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This holiday season, take a moment to enjoy your friends and family around this festive meal made with love. Because, really, what more do we all want most for Christmas than to be surrounded by great food and the ones we love? </div>
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Happy Holidays, everyone! :)</div>
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<b><span class="Apple-style-span" style="font-size: large;">Garlic and Herb Braised Leg of Lamb with Red Wine Cherry Reduction</span></b><br />
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<b>Ingredients:</b></div>
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<b>For the Garlic and Herb Braised Leg of Lamb:</b><br />
1 5 pound deboned leg of lamb<br />
1-2 large garlic cloves, minced, divided<br />
1 bunch fresh rosemary<br />
1 bunch fresh sage<br />
Salt & freshly ground black pepper<br />
Extra virgin olive oil<br />
1/2-1 bottle of merlot<br />
2-3 cups chicken broth<br />
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<b>For the Red Wine Cherry Reduction:</b></div>
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2 cups merlot or 2 cups other red wine<br />
2 cups fresh cherries, pitted (I have very successfully substituted bottled morello cherries)<br />
2 cloves garlic, chopped<br />
1 shallot, chopped<br />
4 cups lamb stock or 4 cups chicken stock<br />
1 tablespoon unsalted butter<br />
1/4 cup balsamic vinegar<br />
Salt & freshly ground black pepper<br />
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<b>Directions:</b><br />
<b>For the Garlic and Herb Braised Leg of Lamb:</b><br />
1. Preheat oven to 475°F. Place lamb in large roasting pan. <br />
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2. With a paring knife, poke holes all over the leg and insert small pieces of garlic into them. Coat lamb with salt and pepper, olive oil, and additional garlic. Scatter fresh chopped rosemary and sage. Roast lamb 20 minutes. <br />
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3. Reduce oven temperature to 350°F. Pour half bottle of merlot and enough chicken stock over lamb so that it is about 2/3 covered. <br />
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4. Cover and roast until lamb is very tender, about 1 hour and 50 minutes. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)<br />
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<b>For the Red Wine Cherry Reduction:</b><br />
1. Combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 20 minutes.<br />
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2. Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 15-20 minutes.<br />
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3. Add the butter and stir until melted.</div>
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4. Season to taste with salt and pepper. Add the balsamic vinegar.</div>
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5. Keep warm until you are ready to serve.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Red Wine Gravy</span></b><br />
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<b>Ingredients:</b><br />
1 cup remaining braised lamb drippings<br />
2 Tablespoons butter<br />
1 Tablespoon flour<br />
Salt & freshly ground black pepper<br />
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<b>Directions:</b><br />
1. In a medium skillet, whisk together braised lamb drippings, butter and flour over medium high heat. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Season with salt and pepper to taste. Continue to cook slowly to brown the flour, and stir constantly, about 10 minutes.<br />
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2. Keep warm until you are ready to serve. <br />
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<b><span class="Apple-style-span" style="font-size: large;">Garlic Mashed Potatoes</span></b></div>
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<b>Ingredients:</b></div>
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5 partially peeled, quartered red potatoes<br />
2 crushed garlic cloves<br />
3 Tablespoons of butter<br />
1/4 cup sour cream<br />
Heavy cream to taste<br />
Salt & freshly ground black pepper<br />
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<b>Directions:</b><br />
1. Bring a pot of boiling water in a medium saucepan to a boil. Partially peel, quarter and boil potatoes until tender but still firm, about 15 minutes; drain. <br />
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2. Heat butter, sour cream and heavy cream over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Flourless Chocolate Cake</span></b><br />
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<b>Ingredients:</b><br />
1/2 cup water<br />
1/4 teaspoon salt<br />
3/4 cup white sugar<br />
18 (1 ounce) squares bittersweet chocolate<br />
1 cup unsalted butter<br />
6 eggs<br />
<br />
<b>Directions:</b><br />
1. Preheat oven to 300 degrees F. Grease one 10 inch round cake pan and set aside.<br />
<br />
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.<br />
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3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.<br />
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4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.<br />
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5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.<br />
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6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. (Or, in our case, chill the cake in the freezer for about an hour and cross your fingers that the cake will transfer onto a plate!) <br />
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-18969397716903436802012-11-21T00:32:00.001-05:002013-02-04T20:16:39.626-05:00The Best Pumpkin Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaTxbJElYSnlqzdfErtsvUy5okf6w694aRI2vdOx1bOICn9_mhl8uQ2hpSsNlC4BrjO2N-jRA59-AM3UOtUBCIhxaK4onSsjxgtgY5ba1skQ3cqO1tcJdd7j_xOCFHVNTtKps9gzxPBw/s1600/IMG_2644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaTxbJElYSnlqzdfErtsvUy5okf6w694aRI2vdOx1bOICn9_mhl8uQ2hpSsNlC4BrjO2N-jRA59-AM3UOtUBCIhxaK4onSsjxgtgY5ba1skQ3cqO1tcJdd7j_xOCFHVNTtKps9gzxPBw/s640/IMG_2644.JPG" width="640" /></a><br />
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Tomorrow's the big day! The Super Bowl of all things food, an annual feast of the most grand proportions, a foodie's dream come true... that's right, folks, unless you've just landed from another planet, you know tomorrow is Thanksgiving!<br />
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While I'll admit to being a bit of a Christmas-crazy gal, myself (anyone else already watched "Elf" and listened to your favorite Christmas playlist?!), I don't believe there's any better way to kick off the holiday season than with an over-the-top Thanksgiving celebration. I love the holidays for the special time they offer with family and friends, and Thanksgiving is no exception. What better time to whip out your finest, most tried-and-true recipes than when you have a chance to really enjoy them over some great conversation and memorable laughs with those you love? Let me tell you, you don't want to miss out on these Pumpkin Chocolate Chip Cookies. I didn't deem them "the best" for nothing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnMOTkJ2LZHMcQJpoYKNgg4OBjDErgXhbI0sK7Q_Tny3_gG9faB98TZaj1qjHLcCZEh0s6vTEJQkuAyQHTDw5xAvvVSrE1nqMCARymPFTzHNFR5op6jiIQlIyMdkYRPnY3tgACQLVyBY/s1600/IMG_2635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnMOTkJ2LZHMcQJpoYKNgg4OBjDErgXhbI0sK7Q_Tny3_gG9faB98TZaj1qjHLcCZEh0s6vTEJQkuAyQHTDw5xAvvVSrE1nqMCARymPFTzHNFR5op6jiIQlIyMdkYRPnY3tgACQLVyBY/s640/IMG_2635.JPG" width="640" /></a><br />
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Unlike your typical "cakey," fluffy pumpkin cookie, these babies are reminiscent of the beloved, classic chocolate chip cookie. Their soft, buttery and chewy texture make these pumpkin and chocolatey treats a Thanksgiving dream. I made my first test-run batch last week and enjoyed them so much that I considered leaving them off the official Thanksgiving menu for fear that I would eat too many of them! If that doesn't give you proper indication of just how delectable these cookies are, then I don't know what does! Whip up this heavenly recipe to share with your Thanksgiving clan this year, and I guarantee you'll soon find out the real reason why I'm calling these "The Best Pumpkin Chocolate Chip Cookies!" </div>
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Happy Thanksgiving, everyone! Enjoy good family, good friends and exceptionally good food. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o8tPK9Gle57ishEloke60bFQ3xytk1hM43dWj2798MMIFAs0POZ_GR0W-qSvQA4jXtPTGne-8s0fAMsgaC2hCcYBmF0ZbDXN-wfIR3ztINu5WqtjKPxnsB_O71qe7cx2SS7ui1AAR1E/s1600/IMG_2631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o8tPK9Gle57ishEloke60bFQ3xytk1hM43dWj2798MMIFAs0POZ_GR0W-qSvQA4jXtPTGne-8s0fAMsgaC2hCcYBmF0ZbDXN-wfIR3ztINu5WqtjKPxnsB_O71qe7cx2SS7ui1AAR1E/s640/IMG_2631.JPG" width="640" /></a></div>
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<b>The Best Pumpkin Chocolate Chip Cookies</b><br />
Recipe adapted from <a href="http://picky-palate.com/">Picky Palate</a><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
1 stick/8 tablespoons unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1/2 cup packed light brown sugar<br />
1/2 cup pumpkin puree<br />
2 tablespoons molasses<br />
1 large egg<br />
1 teaspoon pure vanilla<br />
1 1/2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
1 10 ounce bag chocolate chips (I used Hershey's!)<br />
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<b>Directions:</b><br />
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1. Preheat oven to 350 degrees F. and line a baking sheet with aluminum foil, silpat liner or parchment paper.<br />
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2. Beat together butter and sugars until light and fluffy, about 2 minutes. Add molasses, pumpkin, egg and vanilla, beating until well combined.<br />
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3. Add flour, salt and baking soda, mixing to combine then add in chocolate chips. Using an ice cream scoop to place dough onto prepared baking sheet.<br />
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4. Bake for 10-12 minutes or until baked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Enjoy!<br />
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Makes about two dozen cookies.<br />
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-45833752685121486332012-11-14T15:29:00.001-05:002013-02-04T20:16:50.089-05:00Apple Hand Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWGOGTvmWf8yE4W1ozz2zBV2RaO8xzvjE7eB5I5v9v_Mv9bN1B39gm2aJUjhdd5m7yYgSScWmcviqh8qACH0eyMyZAccHfGy_FrdLR8EKKmrLoDzGU0od-xgnzfiEPbqdkGJ1IpNiS2U/s1600/IMG_2610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWGOGTvmWf8yE4W1ozz2zBV2RaO8xzvjE7eB5I5v9v_Mv9bN1B39gm2aJUjhdd5m7yYgSScWmcviqh8qACH0eyMyZAccHfGy_FrdLR8EKKmrLoDzGU0od-xgnzfiEPbqdkGJ1IpNiS2U/s640/IMG_2610.JPG" width="640" /></a></div>
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It's beginning to look a lot like the holidays! And as those close to me know, the holidays are one of my most favorite times of year. Family, friends, food, festivities and fun all rolled into one? What could be better! </div>
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However, I'm not sure if anyone else is feeling this way this year, but it appears that somehow I got up from my beach chair back in July and was instantly transported to November 14, only days before Thanksgiving! With the first snow already behind us (in New England, that is!), the holidays seem to be rushing onward with a vengeance and I'm starting to wish I had a remote control for life to sloooow thiiiings dooown. I love the holidays for the quality time they give us with the people we love, so, life, if you could kindly stop this whole barreling-through-the-holidays-in-a-blur-of-turkey-and-gingerbread-and-christmas-carols charade, then I think this special time of year would become much more enjoyable. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxG4SyV9wNP8pN_E-ckPFhH66s_ufF1CWiKbBsEMR_rHchPFSWch3M0DBMN-o_HbEfftPr46YA8gfUOP628ccfznHmlwuQG7z8JKzogFscxbv8OK_mxyEQjy-PVEvnLCEijAvVL_N6Ug/s1600/IMG_2627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxG4SyV9wNP8pN_E-ckPFhH66s_ufF1CWiKbBsEMR_rHchPFSWch3M0DBMN-o_HbEfftPr46YA8gfUOP628ccfznHmlwuQG7z8JKzogFscxbv8OK_mxyEQjy-PVEvnLCEijAvVL_N6Ug/s640/IMG_2627.JPG" width="640" /></a></div>
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In the interest of savoring all of the flavors and experiences of the holidays, I'd highly recommend whipping up a batch of these delicious Apple Hand Pies. In addition to being just plain adorable, they're a fun way to switch up the traditional apple pie served every year for Thanksgiving. And, hey, they have major portion control benefits, too! That is, of course, if you can limit yourself to just one -- and that is easier said than done!</div>
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The recipe is both a cinch to put together and budget friendly because you can use Pillsbury's pre-made pie crust. If you're up for the challenge, you can always use your favorite homemade pie dough recipe, too. Either way, these pies are the perfect way to make your holiday guests feel right at home. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhao0rV70MPkj_B6F4XX5IuEYeydpA3TtxhzgyxgM-dpOLAF9nE4Jr0vfIcVexHJ6HthqetZ2tuzKqS0NYI35nKkq26SOUBQGoNGHBwz2HkJcWxHb8NN1magLwHZqQan8gVNY3KefTxiE4/s1600/IMG_2607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhao0rV70MPkj_B6F4XX5IuEYeydpA3TtxhzgyxgM-dpOLAF9nE4Jr0vfIcVexHJ6HthqetZ2tuzKqS0NYI35nKkq26SOUBQGoNGHBwz2HkJcWxHb8NN1magLwHZqQan8gVNY3KefTxiE4/s640/IMG_2607.JPG" width="640" /></a></div>
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<b>Apple Hand Pies</b><br />
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<b>Ingredients:</b><br />
1 package Pillsbury pie crust<br />
4 medium Apples, peeled, cored and diced<br />
1/4 cup packed brown sugar<br />
1/4 cup sugar<br />
2 Tablespoons flour<br />
2 teaspoons lemon juice<br />
1 teaspoon cinnamon, or to taste<br />
1/3 cup unsalted butter<br />
1 egg, for egg wash<br />
1 Tablespoon water for egg wash<br />
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<b>Directions:</b><br />
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1. Preheat oven to 375°F. Line baking sheets with aluminum foil.<br />
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2. Toss the apples, sugars, flour, lemon juice and cinnamon together in a large bowl. Add room temperature butter (in small cubes) to apple mixture and combine thoroughly.<br />
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3. Unwrap one Pillsbury pie crust (keep other in the refrigerator until ready to use). Place pie crust on a lightly floured surface. Using a medium sized drinking glass (or any shape or size cutter of your liking!), cut out circles, re-rolling re-rolling scraps (if they start to get warm, refrigerate then roll in 15-20 minutes).<br />
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4. Whisk together egg and water. Brush dough circles with egg wash. Pile about 1/4 cup of apple mixture in the center of the circle, leaving a border around the edges. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.<br />
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5. Place hand pie on lined sheet pan, brush top with egg wash, and score with a knife if desired. Repeat to fill sheet pan, placing hand pies at least an inch apart.<br />
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6. Bake for about 10-15 minutes or until golden. While first pan bakes, continue rolling, filling and sealing remaining dough.<br />
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7. After finished baking, allow to cool for 15 minutes and serve.<br />
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Makes about 24 pies.<br />
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-20146118817937114702012-11-07T15:09:00.003-05:002013-02-04T20:17:02.450-05:00Pumpkin Cream Cheese Oreo Chunk Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn1lATYQPvdv8ragqNrs9dMRWkLFhQkqG_iAAlGCe3WR0mwVgPmoYs2WZmLC9KxNjQVaUTNCQsrqmHZrgntc52dkRK0jeTOgSvXcnEzexjumAvHM8we5yQvpW4BUPyioBvQ8sB-OUaoc/s1600/IMG_2593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn1lATYQPvdv8ragqNrs9dMRWkLFhQkqG_iAAlGCe3WR0mwVgPmoYs2WZmLC9KxNjQVaUTNCQsrqmHZrgntc52dkRK0jeTOgSvXcnEzexjumAvHM8we5yQvpW4BUPyioBvQ8sB-OUaoc/s640/IMG_2593.JPG" width="640" /></a></div>
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I just can't get enough of all of this fall baking fun! The pumpkin craze continues with these Pumpkin Cream Cheese Oreo Chunk Brownies. The marriage of pumpkin, cream cheese, Oreo cookies and brownies is simply divine and to boot, this recipe is super easy! To create this festive and sure-to-impress treat, just pick up a box of your favorite double chocolate brownie mix (I love the richness of Ghiradelli!), a can of pumpkin, a little cream cheese, a few Oreos, some brown sugar and cinnamon, and consider yourself in Pumpkin Cream Cheese Oreo Chunk Brownie heaven!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16eiNEbDvnkjlm2Au6L6z6MX6BVMzf5Mejmm7CJy7x2IG2Fbs2Pw23LK0ots7Rd9bQ8umz_XwXF71WpEn1vU3vRDwX1nViBQkGHT4Z8Sz7pd5ekqtO9APd6tYqZeCM5n7bloT_6OMRCY/s1600/491efd20801c4_82063n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16eiNEbDvnkjlm2Au6L6z6MX6BVMzf5Mejmm7CJy7x2IG2Fbs2Pw23LK0ots7Rd9bQ8umz_XwXF71WpEn1vU3vRDwX1nViBQkGHT4Z8Sz7pd5ekqtO9APd6tYqZeCM5n7bloT_6OMRCY/s1600/491efd20801c4_82063n.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ghiradellibrownies.com</td></tr>
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With the holidays just around the corner, don't forget about this deliciously fun recipe that you can whip up in no time. After all, what's better than pumpkin AND chocolate?! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPV0LE_QeBhVpkiOeCAqn0jCHru-E7BXG4Oa9FVPDHUCzLnyGHuZwc7HI4a-RU3hzm15eq5LSwy_-yQwl_HqctO2KAnI_PFSKJK1LcrS4uQRtvgNEi4Zbzxjxf6LAPCVsA9s_C2bq86o/s1600/IMG_2587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPV0LE_QeBhVpkiOeCAqn0jCHru-E7BXG4Oa9FVPDHUCzLnyGHuZwc7HI4a-RU3hzm15eq5LSwy_-yQwl_HqctO2KAnI_PFSKJK1LcrS4uQRtvgNEi4Zbzxjxf6LAPCVsA9s_C2bq86o/s640/IMG_2587.JPG" width="640" /></a></div>
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<b>Pumpkin Cream Cheese Oreo Chunk Brownies</b></center>
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Recipe adapted from <a href="http://picky-palate.com/2012/10/29/pumpkin-cream-cheese-oreo-chunk-brownies/">Picky Palate</a></center>
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<b>Ingredients:</b></center>
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1 box of double chocolate brownie mix (plus ingredients that the mix requires)</center>
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4 ounces softened cream cheese</center>
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1/2 cup pumpkin puree</center>
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2 tablespoons packed light brown sugar</center>
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1/2 teaspoon ground cinnamon</center>
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10 Oreo cookies</center>
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<b>Directions:</b></center>
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Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with foil that has been sprayed with cooking spray (or, I used my beloved <a href="http://www.wilton.com/store/site/product.cfm?sku=2105-1369">Wilton bar pan</a>, without the foil).</center>
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Prepare double chocolate brownie mix according to the directions on the packaging. Transfer batter to prepared baking dish, spreading evenly.</center>
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Place cream cheese, brown sugar and cinnamon into a large bowl. Beat until creamy and smooth. Place dollops over brownie batter then take a knife and swirl pumpkin mixture through brownies. Top and gently press broken up pieces of Oreo Cookies into pumpkin layer. Bake for 40-50 minutes (or about half the time in a Wilton bar pan), until cooked through. Let cool completely before cutting into squares.</center>
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Makes 9-12 servings. Enjoy!</center>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-92029744915629018432012-11-02T09:59:00.001-04:002013-02-04T20:17:10.202-05:00Easy Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Icing<div class="separator" style="clear: both; text-align: center;">
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By now, I think we all know how I feel about cinnamon rolls. I did some fun (and delicious!) things with the concept <a href="http://www.chelseadugan.com/2012/10/cinnamon-roll-dutch-apple-pie.html">here</a> and <a href="http://www.chelseadugan.com/2011/07/cinnamon-roll-sugar-cookies-with-cream.html">here</a>, and always seem to find myself adding cinnamon to my fall recipes however I can (like <a href="http://www.chelseadugan.com/2012/10/baked-pumpkin-doughnuts-with-cinnamon.html">here</a> and <a href="http://www.chelseadugan.com/2012/10/healthy-baked-stuffed-apples.html">here</a>)! Because, let's just be real, is there any more amazing and intoxicating smell than cinnamon and fall spices fresh from the oven? I certainly don't think so!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggb2LGte0jPgJs8QdwAFe6li0HIspl27VyjzoTcYnny7DVUBqi97JRtzF6znphJJk2b5tzAm71H9ozL530bfKmBULQ0a_wR0R-3aaOJGAxy7ibvFtgJJZpcYL5cat4WFPDKt8UiRVkoWs/s1600/IMG_2581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggb2LGte0jPgJs8QdwAFe6li0HIspl27VyjzoTcYnny7DVUBqi97JRtzF6znphJJk2b5tzAm71H9ozL530bfKmBULQ0a_wR0R-3aaOJGAxy7ibvFtgJJZpcYL5cat4WFPDKt8UiRVkoWs/s640/IMG_2581.JPG" width="640" /></a></div>
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Typically, the only downside to such scrumptious treats is the amount of preparation and time it takes before you can finally sink your teeth into one! Don't get me wrong, sometimes you're in the mood to really put in the effort, but other times, life may get in the way. For those times when you're seriously craving one of these legendary breakfast goodies and can't imagine waiting hours to whip up the dough, consider picking up a bag of pre-made dough! I love Trader Joe's brand, and used a bag of their white pizza dough for this recipe. This can also be a more cost-effective option than purchasing all the ingredients to make homemade dough, as well. The cinnamon rolls will be ready in a snap, and trust me, you (and your taste testers!) will never notice a difference!</div>
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To spice up my standard cinnamon rolls, I added a seasonal kick of pumpkin to this recipe. If for no other reason, this recipe is worth making for its pure aromatic benefits! Your kitchen will smell of pumpkin spice and everything nice! Drizzle a bit of Maple Cream Cheese icing on these babies, and consider yourself in fall brunch heaven! They're too easy to pass up, so go whip up a batch for your next fall gathering today! Happy Baking!</div>
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<b>Easy Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Icing</b></div>
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Recipe adapted from <a href="http://www.theungourmet.com/2010/11/easy-pumpkin-spice-cinnamon-rolls.html">The Ungourmet</a></div>
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<b>Ingredients:</b></div>
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<b>For Cinnamon Rolls:</b></div>
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1 16-18 oz package of refrigerated pizza dough</div>
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1/2 cup pumpkin puree</div>
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1 tsp pumpkin pie spice</div>
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1 tsp ground cinnamon</div>
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1/3 cup maple syrup</div>
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2 tbsp room temperature butter</div>
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4 tbsp brown sugar</div>
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<b>For Maple Cream Cheese Icing:</b></div>
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8 tablespoons unsalted butter, at room temperature</div>
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8 cups confectioners sugar, sifted</div>
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1/2 teaspoon pure vanilla extract</div>
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12 ounces cream cheese, at room temperature</div>
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<b>Directions:</b></div>
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<b>For Cinnamon Rolls:</b></div>
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Roll out dough into a 12x10 inch rectangle. Combine the pumpkin, spices, syrup and butter. Spread filling onto the rolled dough, leaving 1-inch on each side. Sprinkle brown sugar on top of pumpkin spice filling. </div>
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Carefully roll dough jelly-roll style, starting at the long end (this will be a little messy!). Pinch seams on each end to seal. </div>
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Use a sharp serrated knife to cut 12 1-inch slices. Place rolls into a greased 9 inch baking pan. Cover and place in a draft free area and allow to rise until doubled in size, about 45 minutes.</div>
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Preheat oven to 350 degrees F. Bake for 30-40 minutes or until golden brown.</div>
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<b>For Maple Cream Cheese Icing:</b></div>
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Place all ingredients in the bowl; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy. </div>
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Once you've created the frosting (which keeps very well over time in the refrigerator!), spoon out about 1 to 1 1/2 cups and warm in the microwave for about 10 seconds (or until desired icing consistency). Drizzle onto cinnamon rolls while they are still warm and allow to set and harden for about 15-20 minutes.</div>
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Makes about 10-12 cinnamon rolls.</div>
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Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-26623070176031054532012-10-31T07:18:00.001-04:002013-02-04T20:17:19.014-05:00Double Chocolate Peanut Butter Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJHNMz0UDmAvMustEGVXA2UnTHXxdp6Lr01QXvb49tEArtU0JkflotiMQdXxXwUaxiHLsnlvEsFsMBC8kZScE5CsVlb9bJubjQt0ZLgF6E4R3PTaNTWMoUDVSziO8Rvb1XY9mViARmok/s1600/IMG_2560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJHNMz0UDmAvMustEGVXA2UnTHXxdp6Lr01QXvb49tEArtU0JkflotiMQdXxXwUaxiHLsnlvEsFsMBC8kZScE5CsVlb9bJubjQt0ZLgF6E4R3PTaNTWMoUDVSziO8Rvb1XY9mViARmok/s640/IMG_2560.JPG" width="640" /></a></div>
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Happy Halloween, everyone! Halloween is like Christmas for sweet-toothers like myself, so of course I couldn't wait to whip up a candy-inspired treat this year! In my fondest, spookiest memories of trick-or-treating as a kid, I'll always remember the annual candy trading party that my brothers and I threw upon returning home with our loot. Reese's peanut butter cups were always worth <i>at least</i> two of any other candy, because we all agreed that they were the best. Years later, I still can't resist tearing open a few bright orange wrappers in the month of October. Chocolate and peanut butter really are a match made in heaven, aren't they?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vo40EmeFl3OW1FuIi6G46QJkWV4WbpPYsuA8x3Z_Cnxu6gPg0YJLkBLogSxkXJz8qmTF5TbxUHf0KUsdDx5RguoQqb0CZkxC_G0VgVM8VLEvySFKnytE-DA5NCiuRTkjHxviS_sZmIc/s1600/IMG_2559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vo40EmeFl3OW1FuIi6G46QJkWV4WbpPYsuA8x3Z_Cnxu6gPg0YJLkBLogSxkXJz8qmTF5TbxUHf0KUsdDx5RguoQqb0CZkxC_G0VgVM8VLEvySFKnytE-DA5NCiuRTkjHxviS_sZmIc/s400/IMG_2559.jpg" width="266" /></a></div>
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So, of course, when I miraculously came across a bag of Reese's peanut butter chips in my pantry this week, I took it as a sign of some serious Halloween baking inspiration and let my mind run wild. These Double Chocolate Peanut Butter Chip Cookies are made candy-licious by semi-sweet chocolate chips, Hershey's cocoa powder and Reese's peanut butter chips. Their chocolate and peanut butter chewy interior with a slightly crispy exterior make for a seriously irresistible seasonal treat that is sure to put you in the Halloween spirit! Make a batch this Halloween, but be careful, you'll have to eat them quick -- they're so good, the ghouls and goblins might get them!</div>
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<b>Double Chocolate Peanut Butter Chip Cookies</b></div>
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<b>Ingredients:</b></div>
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1 cup unsalted butter (room temperature)</div>
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1 cup white sugar</div>
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1 cup brown sugar</div>
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2 eggs</div>
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1 tsp vanilla extract</div>
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2 cups all-purpose flour</div>
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1 tsp baking soda</div>
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1 tsp salt</div>
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1/3 cup unsweetened cocoa powder (I used Hershey's, in honor of Halloween!)</div>
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3 cups semi-sweet chocolate chips</div>
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3 cups Reese's peanut butter chips</div>
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<b>Directions</b></div>
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Preheat the oven to 375 degrees F.</div>
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In a medium bowl, cream the butter with a hand mixer. Add the white sugar and brown sugar. Beat until smooth. Add the eggs and vanilla and mix until blended.</div>
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Sift in the flour, baking soda, salt and cocoa powder; blend together until smooth. Stir in the chocolate and peanut butter chips. And, don't hold back! It may appear that you are adding too many, but trust me, this is the secret to these cookies.</div>
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Roll tablespoonfuls of dough into balls (about the size of a golf ball; I used an ice cream scoop) and place them one inch apart onto cookie sheets lined with aluminum foil.</div>
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Bake for 8 to 10 minutes in the preheated oven. Keep a close eye on your oven as temperatures vary and you don't want to over bake these cookies. They're much better softer!</div>
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Makes about two dozen cookies. Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-76438936346952989272012-10-23T22:24:00.003-04:002013-02-04T20:17:27.404-05:00A Fall Feast Fit for the Food Network<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-BUhLpU_dK7pFMN02d1Ax6pQA1m36EBKRZ-88xNBDIeRF-95FCHLjf5VX4x_6a2TWsLd0wov5dFK7bUwjOfUd-HfSIn2TL-H5lIWXp5N9p0qb01i_QKztyiTKich4VqcDPgV7naG-Us/s1600/IMG_2532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-BUhLpU_dK7pFMN02d1Ax6pQA1m36EBKRZ-88xNBDIeRF-95FCHLjf5VX4x_6a2TWsLd0wov5dFK7bUwjOfUd-HfSIn2TL-H5lIWXp5N9p0qb01i_QKztyiTKich4VqcDPgV7naG-Us/s640/IMG_2532.JPG" width="640" /></a></div>
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Hey, ya'll! I know that sounds a little funny coming from a born-and-raised New Englander, but I'm feeling especially inspired by Ms. Deen these days, so you'll have to forgive me. It just so happens that the Queen of Southern Cuisine is holding a <a href="http://www.pauladeen.com/blogs/blog_view/are_you_the_next_deen_team_blogger/">talent search</a> for the next Deen Team blogger, and as soon as I found out, I knew I had to whip up a fall feast that would make Paula (and Jamie, Bobby, and the whole Deen clan!) proud! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzVibv-DoEx1mI5hrL9tX3Bzrj51WtsPGnQgZCY7x4g-DECOWiKbVpastCj844BTsf110x3acSogfXX8xmpuaP0TCF426k0oXEZRLwaxzAZRmuxKVlA4lxnT1nntDBawRBQoMva86XZQ/s1600/photo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzVibv-DoEx1mI5hrL9tX3Bzrj51WtsPGnQgZCY7x4g-DECOWiKbVpastCj844BTsf110x3acSogfXX8xmpuaP0TCF426k0oXEZRLwaxzAZRmuxKVlA4lxnT1nntDBawRBQoMva86XZQ/s200/photo.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PaulaDeen.com</td></tr>
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You see, Paula might not know it yet, but I happen to think we're soul sisters. We have so much in common and often times when I'm watching one of the many delicious episodes of <i>Paula's Home Cooking, </i>I imagine how much fun we'd have if we were ever able to spend a day together. </div>
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Paula and I share a passion for creating and enjoying delightfully uncomplicated home cooking with our family and friends. I just love Paula's fun, cook-from-the-heart style that she infuses into every recipe. As someone who takes special care to appreciate the "little things" in life, I love Paula for reminding us all to appreciate life's most simple pleasures (like inviting the girls over for brunch, tending a garden, or sharing a laugh with grandchildren). Paula is one of those special people that we all hope to know at some point in our lives -- always lifting spirits and bringing a smile to everyone's face. She really is the epitome of a sweet, southern belle! And, as those close to me know, I have some serious southern aspirations of my own. I'd love to (and am planning to!) make the big move across the Mason Dixon soon. So, I've been taking some notes from Savannah's southern sweetheart when it comes to real, down-home cookin'! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw6o6QRpbu4CQ1GYQfdnQKlZ459D5f9AhF9SoJqWwmyvkd04F-PP9wHJQrIYRtSup6pjL4R3e7bxje9Po3AVWvPv4vu8KRdx9_t-EwT4hFdPFFG3Ci_xbrHeRayRHFkrBylg1F5gZZV0/s1600/IMG_2476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw6o6QRpbu4CQ1GYQfdnQKlZ459D5f9AhF9SoJqWwmyvkd04F-PP9wHJQrIYRtSup6pjL4R3e7bxje9Po3AVWvPv4vu8KRdx9_t-EwT4hFdPFFG3Ci_xbrHeRayRHFkrBylg1F5gZZV0/s400/IMG_2476.JPG" width="400" /></a></div>
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In true Paula fashion, I rounded up one of my best girlfriends, Sumi, to help me create a fabulously seasonal meal that I think the Deen's (or anyone, really!) would love. We kicked off the night with some fun and festive cocktails (don't you just love the napkins?!) and appetizers. We paired a fruity and floral Riesling with a few whole wheat crackers topped with fig butter and herbed goat cheese. So simple, but dangerously delicious!<br />
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<tr><td class="tr-caption" style="text-align: center;">Please, excuse the "iPhoneography." ;)</td></tr>
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It's no secret that I could spend hours innovating and reveling in the magic of a kitchen, but something about teaming up with good friends makes the process so much more fun. Sumi and I balance each other out perfectly in more ways than one, but especially when it comes to creating an amazing meal -- Sumi loves savory and I love sweet! From shopping for ingredients to sitting down to dig in, we had a ball designing this meal and I can't wait to share my recipes with you!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAluvM14kC_cbx7izvXjKqE116vH6-2SWtzi5xq4yljNgxizjNcK2a8NQPw8Giu83_3U5DNNX5M43RVEOX2LJNwpq2pSUYVLzi2oYOGWrRPFrfy0yHGPUM3d5WFSwTocFeWWRho06-lss/s1600/IMG_2498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAluvM14kC_cbx7izvXjKqE116vH6-2SWtzi5xq4yljNgxizjNcK2a8NQPw8Giu83_3U5DNNX5M43RVEOX2LJNwpq2pSUYVLzi2oYOGWrRPFrfy0yHGPUM3d5WFSwTocFeWWRho06-lss/s640/IMG_2498.JPG" width="640" /></a></div>
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Are there any two more famously spectacular fall ingredients than apple and pumpkin? With it's slow roasted, richly spiced flavors, this meal features the dynamic duo in all its glory! The Roasted Pumpkin Spice Glazed Chicken packs perfect pumpkin sweetness with a punch of spice from the peppers and soy sauce. Paired with my Apple Sausage Corn Bread Spicy Stuffing (is there any better southern staple than corn bread?!), the two make a match made in autumn heaven. </div>
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And, of course, the grand finale of this fall feast does not hold anything back! When one is crafting a dessert to earn Paula's seal of approval, it is no time to skimp on rich and decadent flavor. I think my Honey Apple Butter Pecan Crusted Cheesecake with Fleur de Sel Caramel Sauce is sure to impress folks at your next dinner party, and I certainly hope Ms. Deen feels the same! Something about the words "honey," "butter," and "pecans" makes me think she might love it. :)</div>
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My favorite part of fall is the amazing inspiration for entertaining that it brings. Beautiful, burnt hues of fall foliage, vibrant, freshly-harvested apples and pumpkins, and spooky Halloween decor surround and bless us with unlimited ways to interpret such seasonal elegance in your own home. I'd love to join the Dean Team bloggers to share my own fun, affordable and creative adventures in making the most of life's simple (and delicious!) pleasures. After all, as the Deen's have so kindly taught us, there is nothing more special than the joy of good food, good friends and good family.</div>
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<span class="Apple-style-span" style="font-size: large; font-weight: bold;">Roasted Pumpkin Spice Glazed Chicken</span><br />
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<span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />
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For Chicken:</center>
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1 5-pound roasting chicken</center>
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Kosher salt</center>
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Freshly ground black pepper</center>
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1 large bunch fresh rosemary</center>
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1 large yellow onion, large chunks</center>
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4 carrots cut into 2-inch chunks</center>
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5 to 7 small potatoes, cut into 2-inch chunks</center>
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Olive oil</center>
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For Pumpkin Spice Glaze:</center>
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1 cup pumpkin puree</center>
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1/2 teaspoon cinnamon</center>
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1 garlic clove, crushed</center>
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1 tablespoon brown sugar</center>
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1 teaspoon soy sauce</center>
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1/2 teaspoon crushed red pepper</center>
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2 tablespoons maple syrup</center>
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1/2 teaspoon salt</center>
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2 tablespoons butter</center>
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1/4 cup chicken stock</center>
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Directions:</center>
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Preheat the oven to 425 degrees F.</center>
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Remove the chicken giblets (discard or save for a future endeavor - like gravy!). Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the outside of the chicken. Brush the outside of the chicken with the butter and sprinkle again with salt, pepper and rosemary. Tuck the wing tips under the body of the chicken so the tips do not burn while roasting. </center>
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Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, rosemary, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Baste the chicken with butter and pan juices every half hour. </center>
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Meanwhile, prepare the pumpkin spice glaze by combining the pumpkin puree, cinnamon, garlic, brown sugar, soy sauce, red pepper, maple syrup, salt, butter and chicken stock in a small saucepan over medium heat. Allow to simmer and reduce. </center>
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Remove the roast from the oven, baste with pumpkin spice glaze, and cover with aluminum foil. Let the juices in the roast rest for about 20 minutes before transferring the chicken and vegetables to a platter to carve and serve. Enjoy!</center>
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<span class="Apple-style-span" style="font-size: large;">Apple Sausage Corn Bread Spicy Stuffing</span></center>
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Ingredients:</center>
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2 cups cubed corn bread</center>
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1/2 pound ground spicy sausage</center>
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Kosher salt</center>
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Freshly ground black pepper</center>
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1 cup chopped onion</center>
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3/4 cup chopped celery</center>
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1 1/2 teaspoons dried rosemary</center>
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1 Granny Smith apple, cored and chopped</center>
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3/4 cup chicken stock</center>
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2 tablespoons unsalted butter, melted</center>
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Directions:</center>
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Preheat oven to 350 degrees F. Spread the corn bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large casserole dish.</center>
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In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, salt, pepper and rosemary; cook, stirring, for 2 minutes to blend flavors.</center>
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Pour sausage mixture over bread in casserole dish. Mix in chopped apples. Drizzle with chicken stock and melted butter, and mix lightly. </center>
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Bake at 350 degrees F for about 20 minutes to combine flavors. Enjoy!</center>
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<span class="Apple-style-span" style="font-size: large;">Honey Apple Butter Pecan Crusted Cheesecake with Fleur de Sel Caramel Sauce</span></center>
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Ingredients:</center>
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For Pecan Crust:</center>
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1 1/2 cups flour</center>
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1/2 cup ground pecans</center>
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2 tablespoons sugar</center>
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1 teaspoon salt</center>
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3/4 cup cold butter</center>
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8 to 9 tablespoons ice water</center>
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For Cheesecake:</center>
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3/4 cup honey apple butter</center>
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2 (8 ounce) packages cream cheese, softened</center>
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1/2 cup white sugar</center>
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1/4 teaspoon vanilla extract</center>
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2 eggs</center>
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3/4 cup Fleur de Sel caramel sauce</center>
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For Apple Garnish:</center>
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1/2 Granny Smith apple, cored and sliced thin</center>
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1/4 cup brown sugar</center>
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1 tablespoon cinnamon</center>
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1 tablespoon sugar</center>
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Directions:</center>
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Preheat oven to 350 degrees F.</center>
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In a mixing bowl, combine the flour, pecans, sugar, and salt. Mix well. Add the butter and mix until the mixture resembles coarse crumbs. Add the water and let sit for 1 minute. Wrap in plastic wrap and refrigerate for at least 30 minutes. </center>
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Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface into a circle about 9-10 inches in diameter and 1/8-inch thick. Gently place the dough in a 9-inch springform pan. Aerate the dough with a fork before baking at 350 degrees F for about 15 minutes, or until the crust is golden brown.</center>
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In a large bowl, combine honey apple butter, cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over crust.</center>
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Bake at 350 degrees F for 35 minutes, or until center is set. Remove from oven and cool to room temperature. Remove the sides of the springform pan and set cheesecake on a serving platter. </center>
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Heat caramel topping in a small saucepan for about 1 minute. Spread caramel sauce evenly over the cheesecake. </center>
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Sautee apple slices in a small frying pan with brown sugar, cinnamon and sugar. Let cool and garnish the cheesecake by placing them around outside edge. Chill until ready to serve. Enjoy!</center>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-4768525531908101042012-10-19T09:58:00.000-04:002013-01-24T12:17:17.831-05:00Baked Pumpkin Donuts with Cinnamon Sugar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUdqifNB_WCbpUyDqQdxpPsSbTYf7lozSMwDd6hiU4ZRjyf-XxLjGbiu0LXHloD8-WF72nnaMrZJnIoHZ2NjqxhYYKDn1gdNp8fp1iR9WzVSDBjBfVymp-LK1_vSwlAFivBGQ6_oKmoI/s1600/IMG_2443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUdqifNB_WCbpUyDqQdxpPsSbTYf7lozSMwDd6hiU4ZRjyf-XxLjGbiu0LXHloD8-WF72nnaMrZJnIoHZ2NjqxhYYKDn1gdNp8fp1iR9WzVSDBjBfVymp-LK1_vSwlAFivBGQ6_oKmoI/s640/IMG_2443.JPG" width="640" /></a></div>
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Oh dear. These donuts. If you love pumpkin as much as I do and have any weakness in the self-control department, don't make these. Don't say I didn't warn you!<br />
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In my continued adventures with my favorite <a href="http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790">Wilton doughnut pan</a> (I'm telling you, it's SUCH a fun and worthwhile investment!), I decided to whip up a batch of these babies. But, of course, any fall donut is not complete without the signature cinnamon sugar topping, and so these babies are bathed in the deliciousness of exactly that as soon as you pop them out of the oven! I love that these donuts are baked instead of fried (less guilt, right?!) It gives them an amazingly soft and cakey texture that amps up the pumpkin spice flavors to places I never imagined possible (ok, maybe in my fall baking dreams...) These pumpkin treats are a perfect way to spice up breakfast (pumpkin spice, that is!) or really any time of day. Enjoy! :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_ou7wXwR6rzJm0BodcOBgA2DkNY3lAR-f0jfN99bgHtddkMEaPRFxwxDvWeJF9JvO3jM_1SURQqt8E2FWvWFnXc23RBdaG0fKEHju3sP5rMmGP6-QBPHkV1dX0nLpP3Qy7mkcuGNkFo/s1600/IMG_2439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_ou7wXwR6rzJm0BodcOBgA2DkNY3lAR-f0jfN99bgHtddkMEaPRFxwxDvWeJF9JvO3jM_1SURQqt8E2FWvWFnXc23RBdaG0fKEHju3sP5rMmGP6-QBPHkV1dX0nLpP3Qy7mkcuGNkFo/s640/IMG_2439.JPG" width="640" /></a></div>
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<b>Baked Pumpkin Donuts with Cinnamon Sugar Glaze</b></center>
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Recipe adapted from <a href="http://www.tasteandtellblog.com/">Taste and Tell </a></center>
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<b>Ingredients:</b></center>
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<b>For the Donuts:</b></center>
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2 cups all-purpose flour</center>
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1 1/2 teaspoons baking powder</center>
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1/2 teaspoon salt</center>
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1/4 teaspoon baking soda</center>
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1/2 teaspoon nutmeg</center>
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1 1/2 teaspoons cinnamon</center>
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1/4 teaspoon ginger</center>
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1/2 cup brown sugar</center>
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1 cup pumpkin puree</center>
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2 eggs</center>
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2 tablespoons milk</center>
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1/4 cup butter, at room temperature</center>
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1 teaspoon vanilla extract</center>
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<b>For the Cinnamon Sugar Topping:</b></center>
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4 tablespoons unsalted butter, melted</center>
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2/3 cup (or to taste) granulated sugar</center>
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2 tablespoons (or to taste) cinnamon</center>
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<b>Directions:</b></center>
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Preheat the oven to 350F. Prepare a donut pan by spraying with non-stick cooking spray.</center>
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In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.</center>
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In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.</center>
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Place the mix in a large zip-top bag. Cut off the corner and pipe into the donut pan.</center>
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10-11 minutes. </center>
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Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool.</center>
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Meanwhile, prepare the cinnamon sugar topping: In a small bowl, melt the butter. In a separate small bowl, combine the cinnamon and sugar. </center>
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When the donuts are slightly cool, dip them in the butter, then the cinnamon sugar. </center>
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These donuts are best enjoyed when warm. :)</center>
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Makes about 9 donuts. </center>
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<img alt="Photobucket" border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>
Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-12373195035231441152012-10-18T08:04:00.001-04:002013-02-04T20:17:35.804-05:00Healthy Baked Stuffed Apples<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujxnH7u9kz90xjCgqggOGvJqF1PnRR5ZH7wovZ27Jm29WtQqextvGjqroCOhRX4rtnkCoPvgJhIEeak6KIph31pKu0aqMyEwqWkht1ByCOVyife2y0oIC3y8UmdRWMThIH0Tqt6lQKnA/s1600/apples-oatmeal.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujxnH7u9kz90xjCgqggOGvJqF1PnRR5ZH7wovZ27Jm29WtQqextvGjqroCOhRX4rtnkCoPvgJhIEeak6KIph31pKu0aqMyEwqWkht1ByCOVyife2y0oIC3y8UmdRWMThIH0Tqt6lQKnA/s640/apples-oatmeal.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by HealthyCrush.com</td></tr>
</tbody></table>
Apple season is most definitely upon us, and I don't know about you, but I can't get enough of the crisp, sweet fall flavor! I even picked up an amazing new "Sugared Apple" scented <a href="http://www.yankeecandle.com/detail/sugared-apple/1244682">candle</a> the other day so I could revel in the unmistakable, fresh-from-the-oven baked apple aroma even when I'm not whipping up a delicious apple treat. I'd highly recommend it!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLU0C2jzCZ7D-Mn3S4zhbz6SCaSSOZByW_Z_57PvLk0X79-bGdb5-rHkDrwVrvTrROI-n8Cw2lw_l_RFdcYIAVvji4zYEBhWjiExRilo7bf-QU3G4UNoZc3UqEdR4trjDazaWSmkgdSzU/s1600/scooped-out-apples.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLU0C2jzCZ7D-Mn3S4zhbz6SCaSSOZByW_Z_57PvLk0X79-bGdb5-rHkDrwVrvTrROI-n8Cw2lw_l_RFdcYIAVvji4zYEBhWjiExRilo7bf-QU3G4UNoZc3UqEdR4trjDazaWSmkgdSzU/s640/scooped-out-apples.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by HealthyCrush.com</td></tr>
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Speaking of pulling delicious apple treats from the oven though, let's talk about these baked stuffed apples. While I certainly am loving the seasonal apple craze, I haven't been loving all of the calories that come along with the sugars and butters most recipes require to make your next apple crisp, pie, etc. extra special! Apples are so flavorful and sweet on their own, so when I found this great guilt-free and amazingly simple recipe for Healthy Baked Stuffed Apples, I couldn't wait to try it! The recipe only calls for three (that's right, THREE!) ingredients that I guarantee are sitting in your pantry, plus a few freshly-picked, juicy apples! Throw this together and consider yourself in healthy AND delicious apple-heaven. These taste just like your favorite apple crisp, and don't even pack HALF the calories. Need I say more?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFYzR7APPKl-Kd_Bi66XooJ58OZFRF9L6_uWvuX24gxE2Lx0XXiJ3ilEwXhLG_OH_kR5aS7MMQmrzka3ZxJy3yvDUrz1LAXFFXlFu7DvVhDC5GX_OI4vUCVYHN08_9AGdzUq3_xMvEa8/s1600/photo-35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFYzR7APPKl-Kd_Bi66XooJ58OZFRF9L6_uWvuX24gxE2Lx0XXiJ3ilEwXhLG_OH_kR5aS7MMQmrzka3ZxJy3yvDUrz1LAXFFXlFu7DvVhDC5GX_OI4vUCVYHN08_9AGdzUq3_xMvEa8/s640/photo-35.JPG" width="640" /></a></div>
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<b>Healthy Baked Stuffed Apples</b></center>
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Recipe by <a href="http://HealthyCrush.com/">HealthyCrush.com</a></center>
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<b>Ingredients:</b></center>
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1 apple (variety of your choice)</center>
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2 tbsp maple syrup</center>
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2 tbsp oats (steel cut oats, rolled oats, whatever you like)</center>
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Generous sprinkling of cinnamon</center>
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(Serves one)</center>
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<b><br /></b></center>
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<b>Directions:</b></center>
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Pre-heat oven to 350F.</center>
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Slice the apples in half. Scoop out the seeds to create a little “bowl” in each half.</center>
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Add 1 tbsp of oats to each apple half.</center>
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Add 1 tbsp of maple syrup to each apple half. (Amount for both oats & syrup may vary depending on the size of your apple).</center>
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Top with a very generous sprinkling of cinnamon.</center>
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Bake for 20 – 25 minutes, let cool a bit, and enjoy! :)</center>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com3tag:blogger.com,1999:blog-8539896111910671539.post-12460936442668828952012-10-03T11:51:00.000-04:002013-02-04T20:17:45.267-05:00Cinnamon Roll Dutch Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGmrcrY4sSWPRrf4KCJMX-qlMg0Ka5nP34adUvIb7JxKEXw4opHwX09wSjwYanLn-rmJ-2DYY59PrSSbcksCRNb3FES_4yhpPa2bQJt3GZ-MDbb4ucHSgm0FcFA37prvfjqqs1SpT-Jc/s1600/IMG_2424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGmrcrY4sSWPRrf4KCJMX-qlMg0Ka5nP34adUvIb7JxKEXw4opHwX09wSjwYanLn-rmJ-2DYY59PrSSbcksCRNb3FES_4yhpPa2bQJt3GZ-MDbb4ucHSgm0FcFA37prvfjqqs1SpT-Jc/s640/IMG_2424.JPG" width="640" /></a></div>
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Warning: this Apple Pie will make you want to toss the recipe for Grandma's tried and true, mile-high crowd pleaser out the window! The crust of this Dutch-style Apple Pie is made with Cinnamon Rolls -- yes, Cinnamon Rolls. And, the crumb topping is drizzled with Cinnamon Roll icing. The Cinnamon Roll dough coupled with warm, baked apples and fall spices is truly a match made in autumn heaven. It was so much fun to make that I even forgot to take some of my own photos in the process!</center>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQBoZ8KbZaw0_o_6W-lcfUrOXBQhtnoKFkhdnrR0T8h6DtpqIELpLe0bkGK8WSD7HfVscGOwdGAjUU5n1cMHb9ssuPIEuBlgejrQ7UqgvqZv3ISnIVVGPXti_Lr3Qnievw8DlwPxUVq0/s1600/527791_10151103705394563_1525354613_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQBoZ8KbZaw0_o_6W-lcfUrOXBQhtnoKFkhdnrR0T8h6DtpqIELpLe0bkGK8WSD7HfVscGOwdGAjUU5n1cMHb9ssuPIEuBlgejrQ7UqgvqZv3ISnIVVGPXti_Lr3Qnievw8DlwPxUVq0/s640/527791_10151103705394563_1525354613_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Cooking With Sugar for Pillsbury</td></tr>
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This delicious twist on a traditional fall favorite wowed my taste testers, and I'm sure it will be a new must-have at your next gathering! With limited ingredients and simple preparation, this dessert is a perfect way to jazz up good 'ole apple pie. Happy Baking!</center>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aC8Top3l6yK3NMIRZFgUFelEtLG1v6LOSmA9WFCbPXjtsuZuP_07HjlOguqH5VwYWYU_m8Q2gaIEusfEzEEPKMdNCEe88muRwsEuLVw9lpriNcrw1EVr53wpgE6dlzzUnD-zLQ7ngDg/s1600/199445_10151103705139563_269594889_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aC8Top3l6yK3NMIRZFgUFelEtLG1v6LOSmA9WFCbPXjtsuZuP_07HjlOguqH5VwYWYU_m8Q2gaIEusfEzEEPKMdNCEe88muRwsEuLVw9lpriNcrw1EVr53wpgE6dlzzUnD-zLQ7ngDg/s640/199445_10151103705139563_269594889_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Cooking With Sugar for Pillsbury</td></tr>
</tbody></table>
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<b>Cinnamon Roll Dutch Apple Pie</b></center>
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Recipe by Cooking with Sugar for <a href="http://www.pillsbury.com/recipes/cinnamon-roll-dutch-apple-pie/28ab433c-eac9-462d-9848-4903260e6821#">Pillsbury</a></center>
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<b>Ingredients:</b></center>
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<b>For the Crumb Topping:</b></center>
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1 cup all-purpose flour</center>
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1 cup packed brown sugar</center>
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1/2 cup butter, softened</center>
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<b>For the Crust:</b></center>
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1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing</center>
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<b>For the Filling:</b></center>
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6 medium Granny Smith apples, thinly sliced</center>
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3/4 cup granulated sugar</center>
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2 tablespoons all-purpose flour</center>
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1 1/4 teaspoons apple pie spice</center>
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2 tablespoons lemon juice</center>
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<b><br /></b></center>
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<b>Preparation:</b></center>
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Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.</center>
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Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4 to 5 inch round.</center>
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In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.</center>
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In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.</center>
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Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.</center>
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Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.</center>
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<b>Helpful Tips:</b></center>
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Cover the edges of the crust with 2-inch-wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning.</center>
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Whipped cream or ice cream makes the perfect topping for this pie.</center>
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Keep a close eye on the pie as it's baking -- mine was done in about half the time!</center>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>
Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com2tag:blogger.com,1999:blog-8539896111910671539.post-78183596536946536442012-10-02T09:47:00.000-04:002013-02-04T20:16:01.382-05:00Baked Glazed Apple Cider Donuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH48oXP1IWik4Fq9XNOI39pQxuu1L85-LpQ4pxdD7cN_HjXtRjqAp1f8aeYRjnsOxVFdWt0yjO2aQGnUeM-n-s_C-FRcHOQsDljTLyFDPugigdlwHix1dwu4vnErzaucirqxUE0QnImGc/s1600/IMG_2418.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH48oXP1IWik4Fq9XNOI39pQxuu1L85-LpQ4pxdD7cN_HjXtRjqAp1f8aeYRjnsOxVFdWt0yjO2aQGnUeM-n-s_C-FRcHOQsDljTLyFDPugigdlwHix1dwu4vnErzaucirqxUE0QnImGc/s640/IMG_2418.JPG" width="640" /></a></div>
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One of my favorite fall pastimes is apple picking, and though I haven't had a chance to get out to the orchards yet, I have been dying to start whipping up some of my favorite fall apple recipes! I was psyched to finally get my hands on some fresh picked Macintosh this weekend and knew that Apple Cider Donuts had to be up first. There's just something about the smell of warm, baked apples and fall spices that makes you feel at home, don't you think?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVaCfbBzHx2KRkgXm7pK8gtFS-_p06uCb1He9ed1vfZ71MtKM4DgYSjavyndiooyzGJxqSvElRW3uLBz2tkbpFWcWClj8Rj5OOaYvNvv3CkxLSs7nCfgNGASTLS9XgWrS_Tgp2UvwuZw/s1600/IMG_2411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVaCfbBzHx2KRkgXm7pK8gtFS-_p06uCb1He9ed1vfZ71MtKM4DgYSjavyndiooyzGJxqSvElRW3uLBz2tkbpFWcWClj8Rj5OOaYvNvv3CkxLSs7nCfgNGASTLS9XgWrS_Tgp2UvwuZw/s400/IMG_2411.jpg" width="265" /></a></div>
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This baked version of Apple Cider Donuts is a healthier adaptation to frying them, but certainly doesn't count out any flavor. The dough is dense like a muffin or scone, but also light and airy. The chunks of baked apple coupled with warm cinnamon and nutmeg create the perfect fall bite. Top these babies with a thin layer of apple cider glaze, and consider yourself in Apple Cider Donut heaven! Happy Baking!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6GdN3fk2nvrfmUD7SXPAKAyGp8K3-eCKFRXD0SDL47Xbn-BEVD2t5IXkeTPINCARfNhPgIhMaDpeUiOior2j-tpHaoG_v3qDf2k48muCINsUzJwJXon-sDa5wni8mSZELwFTv_w9uqc/s1600/IMG_2401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6GdN3fk2nvrfmUD7SXPAKAyGp8K3-eCKFRXD0SDL47Xbn-BEVD2t5IXkeTPINCARfNhPgIhMaDpeUiOior2j-tpHaoG_v3qDf2k48muCINsUzJwJXon-sDa5wni8mSZELwFTv_w9uqc/s640/IMG_2401.JPG" width="640" /></a></div>
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<b>Baked Apple Cider Donuts</b><br />
Recipe adapted from <a href="http://healthy-delicious.com/2011/09/baked-apple-cider-doughnuts/">Healthy. Delicious. </a><br />
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<b>Ingredients:</b><br />
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<b>For the donuts:</b><br />
1/2 cup Apple Cider<br />
2 tablespoons Butter, softened<br />
1/4 cup Sugar<br />
1 Egg<br />
1/4 cup Milk<br />
2 cups All Purpose Flour, plus additional for dusting<br />
1 teaspoon Baking Powder<br />
1/2 teaspoon Baking Soda<br />
1 teaspoon Cinnamon<br />
1/4 teaspoon Nutmeg<br />
1/4 teaspoon Salt<br />
1 Apple, cut into a 1/8-inch dice (about 1 cup)<br />
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<b>For the glaze:</b><br />
1 cup powdered Sugar<br />
2 1/2 tablespoons Apple Cider<br />
1 teaspoon cinnamon<br />
Cinnamon and Sugar for dusting<br />
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<b>Preparation:</b><br />
Pour the apple cider into a small pan set over high heat. Bring to a boil and allow to reduce by half. Set aside to cool.<br />
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In a mixing bowl, cream together the butter and sugar. Beat in the egg, then mix in the reduced cider and milk.<br />
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In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir half of the flour mixture into the wet ingredients. Fold in the diced apple, then mix in the remaining flour.<br />
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Chill the dough for 15 minutes to help it firm up.<br />
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Heat oven to 425F. Remove the dough from the fridge and spoon into a greased <a href="http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790">Wilton donut pan</a> (or cut into donut shapes on a floured surface using a donut cutter, cookie cutters, or a glass, then carefully transfer each donut to a baking sheet lined with parchment or a silpat).<br />
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Bake at 425F for 10 minutes.<br />
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Allow donuts to cool for 3-5 minutes and dip the top half of each donut in the glaze.<br />
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Dust with cinnamon and sugar. Enjoy!<br />
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Makes about 7-9 delicious donuts.<br />
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-88978777554447526572012-10-01T09:45:00.002-04:002013-02-04T20:20:43.912-05:00Baked Pumpkin Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pAptu_u5vY4sRZf9poADCGMIMc6_0TqZ2RxRHu1j_ggGhuXwouz0A5Qf9O1fFTZidRW5fC_viFucvLVOLaOdrBDvdcJ-ri6XPOmNqKmsQgrgR7wg94skubh3M55iIabmfBHZme6yf7Y/s1600/IMG_2432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pAptu_u5vY4sRZf9poADCGMIMc6_0TqZ2RxRHu1j_ggGhuXwouz0A5Qf9O1fFTZidRW5fC_viFucvLVOLaOdrBDvdcJ-ri6XPOmNqKmsQgrgR7wg94skubh3M55iIabmfBHZme6yf7Y/s640/IMG_2432.JPG" width="640" /></a></div>
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I absolutely love oatmeal for breakfast. Packed with all sorts of <a href="http://www.livestrong.com/article/258688-oatmeal-nutrition/">nutrition benefits</a>, it's a perfectly delicious way to start the day. So, of course, when I came across this easy (one bowl!) and healthy recipe for Baked Pumpkin Oatmeal, it seemed like another fun way to kick off October and incorporate pumpkin this season. I couldn't wait to whip up a batch! Can you even imagine a more amazing fall breakfast treat?! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40X2oDg-RHvJWXgIrak_Efi_hlsherxs_lI6UGa0BPc93ULPUXtXR4X1B7XbfRxVVQIWfST7E_VTZkPNNrcw9aMB8gr7QGaHsS3Zqst_4HWLGyXivC0smizXzb8cka1sIK_L9BEzJ3HE/s1600/photo-36.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40X2oDg-RHvJWXgIrak_Efi_hlsherxs_lI6UGa0BPc93ULPUXtXR4X1B7XbfRxVVQIWfST7E_VTZkPNNrcw9aMB8gr7QGaHsS3Zqst_4HWLGyXivC0smizXzb8cka1sIK_L9BEzJ3HE/s400/photo-36.JPG" width="400" /></a></div>
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I have to admit I prefer baked oatmeal to instant oatmeal, and this pumpkin recipe was no exception. The oatmeal is dense, the pumpkin keeps it moist and the array of spices punches up the fall fabulousness to a whole new level! The recipe doesn't call for any sugar, so to add a hint of sweetness, I sprinkled some cinnamon sugar on top of the oatmeal before popping it in the oven. You could also serve it with some pecans, diced apple, dried cranberries or brown sugar to kick up the sweet factor, if desired. No matter how you prefer your oatmeal, this recipe is a great way to enjoy fall flavors in a healthy and scrumptious way! Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_hz1crwcW3PhM26B4e7OE21QtXTCrIuSxtWCWSsGbIAvFG_0Ja_qoKvPTe5shATbJ8T5TbRFOGgqkkWTvokJi8y8LT_y5S_0cJ52Mkl0-t1GC3j5tAMhSrN-KvWIg9A9IKQ4ERPp8S0/s1600/IMG_2429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_hz1crwcW3PhM26B4e7OE21QtXTCrIuSxtWCWSsGbIAvFG_0Ja_qoKvPTe5shATbJ8T5TbRFOGgqkkWTvokJi8y8LT_y5S_0cJ52Mkl0-t1GC3j5tAMhSrN-KvWIg9A9IKQ4ERPp8S0/s400/IMG_2429.JPG" width="400" /></a></div>
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<b>Baked Pumpkin Oatmeal</b></div>
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Recipe by <a href="http://realmomkitchen.com/8871/baked-pumpkin-oatmeal/">Real Mom Kitchen</a></div>
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<b>Ingredients:</b></div>
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½ cup pumpkin puree</div>
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1 egg</div>
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⅓ cup maple syrup</div>
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1 tsp vanilla</div>
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⅔ cup milk (I used skim)</div>
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1½ tsp ground cinnamon</div>
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½ tsp ground ginger</div>
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¼ tsp fresh ground nutmeg</div>
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½ tsp salt</div>
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2 cups old fashioned oats</div>
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1½ tsp baking powder</div>
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A few pinches of cinnamon sugar (optional)</div>
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½ cup chopped pecans (optional)</div>
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1 apple, diced (optional)</div>
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¼ cup dried cranberries (optional)</div>
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Brown sugar (optional)</div>
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<b>Instructions:</b></div>
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Preheat oven to 350 degrees.</div>
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Spray an 8 x 8 baking dish with non stick cooking spray.</div>
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In a large bowl, combine the pumpkin, egg, syrup, vanilla, milk, cinnamon, ginger, nutmeg, oats, baking powder, and pecans if desired.</div>
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Pour the oatmeal mixture into the dish and spread evenly. Add a few pinches of cinnamon sugar, if desired. </div>
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Bake in preheated oven for 30-35 minutes until golden and let sit 5 minutes before serving.</div>
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Cut into 9 squares and if desired, top each serving with some diced apple, dried cranberries, and brown sugar.</div>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-40729539019275722242012-09-25T15:04:00.000-04:002013-02-04T20:20:37.721-05:00Pumpkin Gingersnap Cookies with Maple Cream Cheese Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG17v2KF1o5qgnWlNv1zFT-QicV4myJm_aieaTW7wc3qDvBlCx6JWsEthBBetvTHI2lO-B20kspc5yBAj3HrBIGD91nrDAIoZdXMdYKZTM7cuxjPRLLVowNgNCxmtzK__9yKyFDcaldg/s1600/IMG_2367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG17v2KF1o5qgnWlNv1zFT-QicV4myJm_aieaTW7wc3qDvBlCx6JWsEthBBetvTHI2lO-B20kspc5yBAj3HrBIGD91nrDAIoZdXMdYKZTM7cuxjPRLLVowNgNCxmtzK__9yKyFDcaldg/s640/IMG_2367.JPG" width="640" /></a></div>
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These cookies combine some of my favorite holiday flavors to create a deliciously soft and simply divine treat that is sure to leave your taste-testers begging for more! The pumpkin and molasses keep the gingersnaps from "snapping," -- instead, these cookies are perfectly soft and chewy with slightly crispy edges that create one yummy bite packed with molasses, cinnamon, ginger, cloves and pumpkin goodness. I decided to punch up the fall flavors even more by drizzling a maple cream cheese glaze (leftover from my <a href="http://www.chelseadugan.com/2012/09/pumpkin-spice-cupcakes-with-maple-cream.html">Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting</a>) on these cookies. Coupled with rolling the cookies in sugar before baking, this sweet addition gives these treats an extra special shiny and delicious sparkle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L_6IMnWpvU-17KJBbu4fbc4Svp8fhNSgPxpsE-kl4aVKcyv7reEWGIwpS2mR1n3ZvAl5FcS0hP-r-h1G2UXQWS5_XkTuDy9pZDvSBR0bYIfPNtOJEC05RVg1oGQ6YUguchyphenhyphenryjJegIc/s1600/IMG_2376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L_6IMnWpvU-17KJBbu4fbc4Svp8fhNSgPxpsE-kl4aVKcyv7reEWGIwpS2mR1n3ZvAl5FcS0hP-r-h1G2UXQWS5_XkTuDy9pZDvSBR0bYIfPNtOJEC05RVg1oGQ6YUguchyphenhyphenryjJegIc/s640/IMG_2376.JPG" width="640" /></a></div>
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If you're looking for your go-to fall cookie, look no further! I hope you enjoy these as much as I did! I've already made three batches!</div>
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<b>Pumpkin Gingersnap Cookies with Maple Cream Cheese Glaze</b></div>
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Recipe by <a href="http://www.twopeasandtheirpod.com/pumpkin-gingersnap-cookies/">Two Peas & Their Pod</a></div>
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<b>Ingredients:</b></div>
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<b>Cookies:</b></div>
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½ cup of butter, at room temperature</div>
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1 cup granulated sugar, plus more for rolling the cookies</div>
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½ cup of pure pumpkin (I used Libby's canned pumpkin)</div>
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¼ cup of molasses</div>
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1 large egg</div>
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1 teaspoon vanilla extract</div>
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2 ⅓ cups all-purpose flour</div>
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2 teaspoons baking soda</div>
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2 teaspoons cinnamon</div>
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1 1/2 teaspoons ground ginger</div>
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1 teaspoon ground cloves</div>
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1/2 teaspoon salt</div>
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<b>Glaze:</b></div>
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8 tablespoons unsalted butter, at room temperature</div>
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8 cups confectioners sugar, sifted</div>
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1/2 teaspoon pure vanilla extract</div>
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12 ounces cream cheese, at room temperature</div>
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<b>Directions:</b></div>
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<b>For the cookies:</b></div>
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1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.</div>
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2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.</div>
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3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.</div>
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<b>For the glaze:</b></div>
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1. Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy. </div>
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2. Once you've created the frosting, spoon out about 1 to 1 1/2 cups and warm in the microwave for about 10 seconds (or until desired glaze consistency). Drizzle onto cooled cookies using a spoon and allow to set and harden for about 15-20 minutes.</div>
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Makes about three dozen delicious cookies. Enjoy!</div>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-63821902653870614892012-09-25T13:20:00.002-04:002013-02-04T20:20:30.802-05:00Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJYJniBHdrM4w-IvqAKefOBR-IIhrwM4bGAQMCeTOXfYEvL8GhhNRruODUFO5gRl9iMeKAT_f6CBBKHRcOaO67Sxm4ssxP717RiLYQhUhR5CmUuQy2atPNkrrjA81qj1jpgyMa3Tbts0/s1600/IMG_2379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJYJniBHdrM4w-IvqAKefOBR-IIhrwM4bGAQMCeTOXfYEvL8GhhNRruODUFO5gRl9iMeKAT_f6CBBKHRcOaO67Sxm4ssxP717RiLYQhUhR5CmUuQy2atPNkrrjA81qj1jpgyMa3Tbts0/s400/IMG_2379.jpg" width="266" /></a></div>
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It's finally fall! And for a summer-lover like me, that means the only thing excusing fall's unwelcome chilly temps is unlimited pumpkin flavoring! I honestly don't think there's a pumpkin creation that I would not eat. There's just something so cozy and delicious about fall flavors and pumpkin is most definitely my favorite! So, of course, after picking up "The Cupcake Diaries," a book with recipes and memories from Katherine Kallinis and Sophie Kallinis LaMontagne (the Georgetown Cupcake sisters! So what if <a href="http://www.chelseadugan.com/2012/06/georgetown-cupcake-is-icing-on-top-of.html">I'm a little obsessed</a>?!), I hastily flipped to the fall baking section to whip up their famous Pumpkin Spice cupcakes!</center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMtSTInYdfG7pdBpEF_hsePAWQ2u4ay06SaUdHE-CMYhIvrGCO9wTbir7jJijJhlDJoLr13lP5izt3wlcruoJSTANmd-MJm3EMda5JhvTG7yviwO0LsG0Og-EpbTdekPOOQE54g6jUZU/s1600/Cupcake_Diaries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMtSTInYdfG7pdBpEF_hsePAWQ2u4ay06SaUdHE-CMYhIvrGCO9wTbir7jJijJhlDJoLr13lP5izt3wlcruoJSTANmd-MJm3EMda5JhvTG7yviwO0LsG0Og-EpbTdekPOOQE54g6jUZU/s320/Cupcake_Diaries.jpg" width="300" /></a></div>
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The best part of Katherine & Sophie's book is that it reveals the family traditions behind all of their to-die-for treats. The delectable cookbook and memoir introduces you to Babee, their Greek grandmother, who instilled in them a love for baking and the fire to follow their dreams. The pages of this book are filled with the love, courage, determination and perseverance it takes to fulfill your dreams -- and of course some delicious foolproof recipes for top-notch baking!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KoSULOEPFSNWKcQE_h-UC8hqNXoLzXtAnq-59ZjHR2yWJHB8UiyClq7N5yAvP8KYrHsDfFx_hDG2Ba6fJM2QxC8u-QU71riJL2qJOtjitX3tpM3ASTapReq06ppwtGX2KaGOVVSIbSQ/s1600/photo-35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KoSULOEPFSNWKcQE_h-UC8hqNXoLzXtAnq-59ZjHR2yWJHB8UiyClq7N5yAvP8KYrHsDfFx_hDG2Ba6fJM2QxC8u-QU71riJL2qJOtjitX3tpM3ASTapReq06ppwtGX2KaGOVVSIbSQ/s400/photo-35.JPG" width="400" /></a></div>
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I know this is probably going to sound very biased coming from the baker herself, but these are by far the best cupcakes I have ever made -- and I owe it all to the cupcake sisters themselves! The pumpkin makes the cupcakes moist and the spices give the cake a perfect kick of fall flavor. Top these babies with the homemade Maple Cream Cheese frosting (using the Georgetown Cupcake signature swirl, of course!), and you have one heavenly cupcake on your hands! Pure Pumpkin Spice and Maple perfection is what it is! Check out Katherine and Sophie whipping up a batch of these scrumptious sweets on the <a href="http://today.msnbc.msn.com/id/45166360/ns/today-food/t/bake-delicious-pumpkin-spice-caramel-apple-cupcakes/#.UGHlDI7dBR8">TODAY show</a>. </div>
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Now that it is officially fall, don't wait to bake a batch of these amazingly sweet autumn treats! They are the perfect way to kick off the season.</div>
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<b>Georgetown Cupcake's Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting</b></div>
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<b>Ingredients:</b></div>
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<b>Cupcakes:</b></div>
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2 1/2 cups all-purpose flour</div>
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3 teaspoons baking powder</div>
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2 teaspoons ground cinnamon</div>
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1 teaspoon allspice</div>
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1 teaspoon ground nutmeg</div>
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1/2 teaspoon salt</div>
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16 tablespoons unsalted butter, at room temperature</div>
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2 cups sugar</div>
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4 eggs</div>
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1 1/2 cups pumpkin puree (homemade preferred, but you can also use canned puree)</div>
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2 tablespoons honey</div>
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1⁄3 cup hot water</div>
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<b>Maple cream cheese frosting:</b></div>
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8 tablespoons unsalted butter, at room temperature</div>
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8 cups confectioners sugar, sifted</div>
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1/2 teaspoon pure vanilla extract</div>
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12 ounces cream cheese, at room temperature</div>
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1/2 cup pure maple syrup for the decoration small package of white fondant (available at most craft or baking supply stores)</div>
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Brown, red, and yellow food color</div>
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Gold and brown edible luster dust (optional, available at most craft or baking supply stores)</div>
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<b>Preparation:</b></div>
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<b>For the cupcakes:</b> Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with 12 paper baking cups each, or grease pans with butter if not using baking cups. Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside.</div>
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Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by 1/3 of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy.</div>
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Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are 2/3 full. Bake for 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.</div>
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<b>For the frosting:</b> Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy.</div>
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<b>For the decoration: </b>Line up cooled cupcakes on a sheet of wax paper. Transfer the maple cream cheese frosting into a plastic piping bag fitted with a large round metal tip (or piping tip of your choice). Apply a signature swirl (see below). Break white fondant into 3 equal pieces. Add a small drop of red food color to one piece of fondant, a small drop of yellow food color to the second piece of fondant, and a small drop of brown food color to the third piece of fondant.</div>
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Using your hands, knead the color into each piece of fondant so the color is uniform throughout. If you'd like the colors to be darker or more intense, add more food color and repeat. Then, starting with 1 piece of fondant, use a rolling pin to roll the fondant out to a thin sheet. Dust with edible luster dust (optional). Using a mini leaf cookie cutter, cut out leaf shapes and place on top of each cupcake.</div>
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The Georgetown Cupcake Signature Swirl: The frosting on our cupcakes has a certain "style" to it-a perfect little cloud that reaches a pretty peak in the center. It's just the perfect amount of frosting — not too much, not too little — and it looks neat and sweet!</div>
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Transfer frosting into a plastic disposable piping bag, fitted with a large round metal tip. Be sure to whip up your frosting so it is light and airy. You don't need to twist the top of your bag — you can just hold it closed with one hand and use your other hand to hold the bag near the bottom and squeeze. Start in the center of the cupcake, applying pressure to the bottom of the bag, and guide the tip around the cupcake in a circular motion, then end in the center with a burst of pressure. Try to move quickly and confidently. If you go too slowly, the frosting may come out uneven. You can then add your decorations.</div>
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Makes 24 delicious cupcakes.</div>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com2tag:blogger.com,1999:blog-8539896111910671539.post-83584436892296799782012-06-20T14:45:00.000-04:002013-02-04T20:20:24.534-05:00Georgetown Cupcake is the "icing on top" of Newbury St.!<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjbRFWZ1uU_ZTsbsyzIsP_0B1WhzNHWlH1PTF1FZQaeZ5FcDLp8a3TyrznoI1tB6ZIe3_x3RSQvd7fTjC9SHtu581-LGn5I9UUpKTPNnx1M7f2gIF-rXwTm4NkgdNdVgclvF15tFOhpE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjbRFWZ1uU_ZTsbsyzIsP_0B1WhzNHWlH1PTF1FZQaeZ5FcDLp8a3TyrznoI1tB6ZIe3_x3RSQvd7fTjC9SHtu581-LGn5I9UUpKTPNnx1M7f2gIF-rXwTm4NkgdNdVgclvF15tFOhpE/s320/photo.JPG" width="320" /></a></div>
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If I told you <a href="http://www.youtube.com/watch?v=4hQ0e4meaL4&list=UULH0JRWblkORykswnE8meRA&index=0&feature=plcp">I
waited two and half hours for a cupcake</a>, you likely wouldn’t be surprised.
I mean, really, if you haven’t checked out my logo above, give it a good
once-over now. I <strike>like </strike>love cupcakes and it’s not really a secret. </div>
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However, if I told you that hundreds of people formed a line
that wrapped around the block on Newbury St. in Boston last Saturday for a
cupcake, you might be a little less inclined to believe me. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJzZH2h5iY5AVDQlt8v7Av-PsRz44zRRoK6gKGsdq1y8EqmAQMrzKgLv7mCWIR7L9xs3fw57jkTSFancJTAwZw1Nb5YinkuC-sQKqkIyoLWLVVnDoQguuExJdHv3XzlSIywuZWOuVuNo/s1600/gtown.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="79" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJzZH2h5iY5AVDQlt8v7Av-PsRz44zRRoK6gKGsdq1y8EqmAQMrzKgLv7mCWIR7L9xs3fw57jkTSFancJTAwZw1Nb5YinkuC-sQKqkIyoLWLVVnDoQguuExJdHv3XzlSIywuZWOuVuNo/s320/gtown.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: Georgetown Cupcake</td></tr>
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Well, believe this! <a href="http://georgetowncupcake.com/">Georgetown
Cupcake</a>, the smash cupcake phenomenon that started in 2008 with a gourmet
cupcake bakery near the nation’s capital and quickly spawned a smash-hit TV
show called “DC Cupcakes” on TLC, a memoir/cookbook titled "The Cupcake
Diaries," and several more outlets in Bethesda, SoHo, and now Boston (a
Los Angeles location is slated to open in the Fall), led hundreds of
cupcake-crazy fans to line up outside their doors on 83 Newbury St. last
Saturday to experience the renowned sweet treats and claim their complimentary
cupcake in celebration of the grand opening.</div>
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If you know me at all, or follow this blog, you’re aware
that I’m kind of a cupcake connoisseur. I’ve visited the best bakeries all over
New England and certainly have my favorites, but there is something totally
unique about Georgetown Cupcake that leads me to move them straight to the top
of my list. </div>
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Maybe it was the store’s bright, gleaming, signature pink
interior humming with lively music and adorned with lustrous silver trays, on
which a tantalizing array of perfectly-frosted gourmet cupcakes were stacked.
The <a href="http://www.georgetowncupcake.com/menu.html">flavor selection</a>
was abounding, each option besting the next. My favorites were Georgetown
Cupcake's signature cupcake, classic red velvet with a vanilla cream cheese
frosting topped with a red fondant heart, and the Salted Caramel, a caramel
cupcake with a salted caramel-infused buttercream frosting topped with a
caramel drizzle. I couldn’t stop myself from purchasing a full half dozen to
share with family and friends, which also included the Chocolate Ganache, PB
Fudge, Mint Cookies and Cream and Coconut flavors. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6NCBTCI8ZTdN-NlqNJfhH5-tt0lN4vlKnVL2XxtdqIAbWueykR1byPuyVWvfmLDXpiOTYd4Psq4GxvsB0VIQ9hOMm6-stlu7asu72vOLxXdiPG0w8wdzEHk6jQJqXwJ7cG_10CfbKCA/s1600/red+velvet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6NCBTCI8ZTdN-NlqNJfhH5-tt0lN4vlKnVL2XxtdqIAbWueykR1byPuyVWvfmLDXpiOTYd4Psq4GxvsB0VIQ9hOMm6-stlu7asu72vOLxXdiPG0w8wdzEHk6jQJqXwJ7cG_10CfbKCA/s200/red+velvet.JPG" width="168" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1w-vxAdhkW0xBhLQcBaC9o4I9EHP2Zu3jzWd9hJwrAaLtSxmBVTojU6SOIXkjdLsHlI3TeIGX72twMnDFbNbj3tikfAXTF9S3ls1PBKpdOs3xvlOh-26YBCexFP_Ei_wXoImd7UH3Xc/s1600/caramel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1w-vxAdhkW0xBhLQcBaC9o4I9EHP2Zu3jzWd9hJwrAaLtSxmBVTojU6SOIXkjdLsHlI3TeIGX72twMnDFbNbj3tikfAXTF9S3ls1PBKpdOs3xvlOh-26YBCexFP_Ei_wXoImd7UH3Xc/s200/caramel.JPG" width="178" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFkQwXTQ3u2xAPUvs32LSH8e8tVMaohWxLBXHL6g7-ru7wOZ60Da980Y5-goQxcVL6H_mcSoPNdcXHMHttppeZlvMZp088FwOOfb7SqDLvvFR1lKuHBtk3XSBxzN7grjCRnDaDSDdRQs/s1600/choc+ganache.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFkQwXTQ3u2xAPUvs32LSH8e8tVMaohWxLBXHL6g7-ru7wOZ60Da980Y5-goQxcVL6H_mcSoPNdcXHMHttppeZlvMZp088FwOOfb7SqDLvvFR1lKuHBtk3XSBxzN7grjCRnDaDSDdRQs/s200/choc+ganache.JPG" width="179" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtMmrnp1Y1wZ0X1yhIV4b6Hj59Kb1h6HUTWO_s6JY64OMD8IKPiR5n03WSfqiog6uuot_CiL11jMZmu6GHidkSqGlNCTuGz4h7cRP2nd1D4Wd0SD5cH0VYwF_vVNbYQK767KYKaYhqY0/s1600/pb+fudge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtMmrnp1Y1wZ0X1yhIV4b6Hj59Kb1h6HUTWO_s6JY64OMD8IKPiR5n03WSfqiog6uuot_CiL11jMZmu6GHidkSqGlNCTuGz4h7cRP2nd1D4Wd0SD5cH0VYwF_vVNbYQK767KYKaYhqY0/s200/pb+fudge.JPG" width="146" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJsLIeUwyHz6kgTyiF0yj1ygpvxF08khRmCLPcGG77HlKY0HwK-cxORY3XtORjceRkJGFVOeoPsB2-_Vs9Vh3W7zYuEAPYKbOyKgVg3JBBi8XQ95tVnz2FqDCGLDLDQ7LdpBeIx_bJb4/s1600/mint.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJsLIeUwyHz6kgTyiF0yj1ygpvxF08khRmCLPcGG77HlKY0HwK-cxORY3XtORjceRkJGFVOeoPsB2-_Vs9Vh3W7zYuEAPYKbOyKgVg3JBBi8XQ95tVnz2FqDCGLDLDQ7LdpBeIx_bJb4/s200/mint.JPG" width="146" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93bZCl8hUjzlgiw4gTuVNSSMqKAq-5CsOXOaXNwaQe4P4j1XGRDwYaqTMOOnPpkjygXYlXeSURokHhXkIYnX9Y85biDpjPmsKioos80_AW9PKzaT1bgQEJ8EVHk65hk3PeGpxB6iwgXY/s1600/coconut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93bZCl8hUjzlgiw4gTuVNSSMqKAq-5CsOXOaXNwaQe4P4j1XGRDwYaqTMOOnPpkjygXYlXeSURokHhXkIYnX9Y85biDpjPmsKioos80_AW9PKzaT1bgQEJ8EVHk65hk3PeGpxB6iwgXY/s200/coconut.JPG" width="154" /></a></div>
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<span style="font-size: x-small;">Source: Georgetown Cupcake</span> </div>
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Each cupcake is sizable and
moist. As I bit into mine, it was a lot like what I would imagine pure cupcake
nirvana feeling like – the blissful buttercream, with its decadent, but not
overly sweet flavors was truly the “icing on top” of a perfectly baked cupcake.
Even the packaging is beautiful and well thought out. Each trademark-pink box
is cleverly designed so that the cupcakes will remain secure and intact in
perfect pods. </div>
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All of these lovely little details would have made the wait well
worth it, but then came the masterminds and visionaries behind the cupcake
empire. Sisters Katherine Kallinas and Sophie Kallinas LaMontagne are cupcake
rock stars. But, even with their sky-rocketing success, the duo is amazingly
humble. As I approached the register to order my much-anticipated treats, I
spotted Sophie and Katherine packaging up orders behind the counter and
mingling with customers. “Sophie!” I called out, barely able to contain my
excitement. She whipped around and smiled at me, welcoming me to the store and
offering to sign my menu. “Katherine!” she called out, as she motioned her
sister over to sign my menu, as well. “Thank you so much for coming,” they both
gushed. Instantly likeable and thoroughly genuine, the sisters chatted with me
about how excited they were to be opening in Boston and posed for a picture. They even complimented my bright pink shorts I wore especially for the occasion! It
felt like I’d known them forever.</div>
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While cupcakes may be the trendy dessert of the moment,
top-notch customer service and a top-of-the-line product certainly are not. Something
tells me Georgetown Cupcake is here to stay… even if I’m solely supporting them
myself! <span style="font-family: Wingdings;">:)</span></div>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com7tag:blogger.com,1999:blog-8539896111910671539.post-20052256101563855342012-06-11T22:54:00.001-04:002013-02-04T20:20:17.806-05:00Oatmeal Butterscotch Caramel Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWd1BqEbGkf6hCDduLr-XveDHlZzWSpRYAXuMFUZrhmTPromcc51IhfGoVCUXUxqzHZ_luVNxi7l1W-d0cbdb5DD85QH6lhrAQXnlE8C19nz1XO4Sr49K2pwAm0j2nnXLNhyphenhyphenXFQSN3-w/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWd1BqEbGkf6hCDduLr-XveDHlZzWSpRYAXuMFUZrhmTPromcc51IhfGoVCUXUxqzHZ_luVNxi7l1W-d0cbdb5DD85QH6lhrAQXnlE8C19nz1XO4Sr49K2pwAm0j2nnXLNhyphenhyphenXFQSN3-w/s320/cookies.jpg" width="320" /></a></div>
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Is it just me, or is there something about caramel sauce that brings you back to being a kid again? One of my favorite parts of elementary school was the annual ice cream socials. I guess I've always been a bit of a sweet fiend, because I can remember lining up to heap each topping onto my perfect palate of ice cream, and I specifically remember never skimping on the caramel sauce!</div>
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Maybe it was the wonderfully reminiscent flavors of my fellow blogger, <a href="http://picky-palate.com/2012/06/04/oatmeal-butterscotch-caramel-cookies/">Picky Palate's new recipe</a> that caught my eye, but when I heard "oatmeal," "butterscotch," "caramel," and "cookie" all used in the same recipe, I knew there was no looking back! And, of course, these cookies did not disappoint. If for no other reason, I highly recommend popping a batch of these babies into your oven just for the mere aromatic benefits. Your house will smell like pure butterscotch and caramel heaven! And of course, you only need to try a bite (or maybe two, or three, or... you get the picture) to experience this heaven for yourself. The cookies are soft and packed with sweet and perfectly fabulous flavor. Check out the recipe below and hurry to go whip up a batch for yourself!</div>
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<b>Oatmeal Butterscotch Caramel Cookies </b></div>
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<b>Ingredients:</b></div>
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2 sticks (1 cup/16 tablespoons) softened unsalted butter</div>
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3/4 cup granulated sugar</div>
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3/4 cup packed light brown sugar</div>
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2 large eggs</div>
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1 1/2 teaspoons pure vanilla extract</div>
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1/4 cup prepared caramel sauce</div>
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2 cups all purpose Gold Medal Flour</div>
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1 cup quick oats</div>
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1 teaspoon kosher salt</div>
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1 teaspoon baking soda</div>
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1 bag butterscotch chips</div>
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<b>Directions:</b></div>
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1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.</div>
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2. In stand or electric mixer, cream butter and sugars until light and fluffy, a good 2-3 minutes. Slowly add in eggs, vanilla and caramel sauce.</div>
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3. Place flour, oatmeal, salt and baking soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with butterscotch chips. Mix until just combined then scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy! (Makes 3 dozen cookies).</div>
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Happy Baking! :)</div>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com1tag:blogger.com,1999:blog-8539896111910671539.post-57704918667999904402012-06-11T22:28:00.002-04:002013-02-04T20:20:10.283-05:00Grilled Pizza with Herb Goat Cheese and Veggies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ur8O2tWrwd1fNfj6fVgOpy6eel1yRgr3JHrxEsYmIQX4kjgsNQu-EyAGWjbKFlQ1x8xemX0zINIqF5YN3sTEshZNTMV7tdu0eEqRx5X4N2i8a-Q0CVjXFLVHBzsrdVKEkjA_uTMXEU4/s1600/pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ur8O2tWrwd1fNfj6fVgOpy6eel1yRgr3JHrxEsYmIQX4kjgsNQu-EyAGWjbKFlQ1x8xemX0zINIqF5YN3sTEshZNTMV7tdu0eEqRx5X4N2i8a-Q0CVjXFLVHBzsrdVKEkjA_uTMXEU4/s320/pizza.jpg" width="320" /></a></div>
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Grilling is one of summer's true pleasures, but truth be told, there are only so many burgers one can eat. Enter.. grilled pizza!</center>
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Just like long, lazy summer nights, grilled pizza is low maintenance and immensely enjoyable! I think it's even more simple and flavorful than oven-made pizza! Don't worry, the dough won’t fall down between the grill grates, and I happen to think the lovely smokiness of the grill mimics the flavors imparted by a wood-fired oven. For excellent pizza, you want hot cooking temperatures, in the 500°F range, and while nobody wants to crank their oven that high in the summer, grills definitely get that hot. </center>
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Grilled pizza works as a great appetizer or main dish for outdoor summer parties where you're looking to beat the "burger blah" that's sure to descend on your palate sometime between May and September. Your imagination is the limit when it comes to toppings. Some popular favorites are mozzarella, chopped rosemary, olives, sun dried tomatoes, pepperoni, eggplant, chicken, mixed veggies, etc. </center>
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For my grilled pizza this week, I decided to pick up a package of my favorite herb goat cheese and top it with diced, leftover grilled veggies from another weekend barbeque. See, grilled pizza can be great for leftovers, too! If I haven't convinced you to try it yet, check out the simple 5-step recipe below!</center>
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<b>Ingredients:</b></center>
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A batch of your favorite pizza dough -- my favorite is Trader Joe's Whole Wheat dough!</center>
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Corn meal</center>
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Olive oil</center>
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A hot grill (gas or charcoal) with an indirect heat area off to one side.</center>
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Olive oil spray for the grill grate</center>
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Grill utensils i.e. tongs, etc.</center>
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All of your toppings, ready to go </center>
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<b>Directions:</b></center>
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1. Roll/stretch out your pizza dough on a surface covered in corn meal. Don’t be too concerned with the shape or regularity of thickness; it’s supposed to be rustic! Paint each side of the dough with about a teaspoon of olive oil. </center>
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2. Once the grill is hot (you should be able to hold your hand over it for no more than 2 seconds), spray it with the olive oil spray.</center>
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3. Pick up the disc of dough, give it a final bit of stretching if needed, and then lay it on the grill. Let cook for about 2 minutes.</center>
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4. With tongs, check to see how the bottom is doing; you are looking for a nice golden brown color with maybe a bit of char here and there. Spin the crust if you need to for even cooking. The top will puff and bubble up -- this is a good sign!</center>
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5. When golden-browness is achieved, take the pizza dough off the grill and put it on your prep surface, browned part facing up. Apply your toppings of choice, keeping a “less is more” philosophy to avoid sogginess, and return to the cooler part of the grill. It is helpful to have a pizza peel, cookie sheet or large spatula for sliding it back onto the hot grill. Shut the lid, and cook for another 3-4 minutes or until the bottom is browned and the toppings are hot/bubbly. Let rest a few minutes, slice, (pour yourself a nice glass of wine) and enjoy!</center>
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Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0tag:blogger.com,1999:blog-8539896111910671539.post-91709433629358771052012-06-09T23:19:00.002-04:002013-02-04T20:20:50.341-05:00Happy Birthday Chelsea's Choice!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyZuC-sYE14Di01QVE_wf0Fa3F1tETUZjWCWhuOp6AxssWd5NBcZQiUn34AOZ1ReuBhR4y69pO4uNYPMt_gaV6GyLIM803pnuhWMJcyZ-zypQSx7eG1V32-yyBUPMg4G13KoSH8c0-WM/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyZuC-sYE14Di01QVE_wf0Fa3F1tETUZjWCWhuOp6AxssWd5NBcZQiUn34AOZ1ReuBhR4y69pO4uNYPMt_gaV6GyLIM803pnuhWMJcyZ-zypQSx7eG1V32-yyBUPMg4G13KoSH8c0-WM/s320/cake.jpg" width="320" /></a></div>
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Happy Birthday to you!</center>
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Happy Birthday to youuu!</center>
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Happy Birthdayyy, dear blooooog!</center>
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Happy Birthday, to youuu!!!</center>
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In honor of Chelsea's Choice's 1st Birthday coming up this week (Thursday, June 14, to be exact!), as well as in celebration of my brother's graduation, this weekend called for an <b>extra</b> special dessert! I started by settling on the idea of a fancy cake. What's a big celebration without a swanky cake to top it all off, anyways, right?! Since strawberry season is finally upon us, the idea of a strawberry shortcake seemed like the obvious, most scrumptious choice. </center>
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After being inspired by this Food Network Diner-Style Strawberry Shortcake <a href="http://www.foodnetwork.com/recipes/wayne-harley-brachman/diner-style-strawberry-shortcake-recipe/index.html">recipe</a>, I decided on a four-layered alternating white and yellow cake with whipped cream cheese frosting and fresh strawberries and blueberries. Sounds complicated, right? Well, good news! It absolutely is not and is sure to impress everyone at your next summer gathering! So, listen up for some helpful how-to's! </center>
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There's just something about the delicious decadence of cream cheese that seriously enhances the sweet, tangy flavors of fresh and seasonal fruit, so although strawberry shortcake is typically made with traditional whipped cream, I decided to whip up (no pun intended!) some <a href="http://allrecipes.com/recipe/whipped-cream-cream-cheese-frosting/">homemade whipped cream cheese frosting</a>, instead. After baking and torting one white and one yellow cake (hint: to save time, I baked the cakes two days in advance and stored them in the refrigerator covered with plastic wrap to seal in the moisture!), I spread the frosting in between each cake layer and topped with thinly sliced strawberries for an additional burst of berry-goodness. Finish by frosting the entire exterior of the cake and decorate with thinly sliced strawberries and blueberries! Don't be afraid to be creative with this -- it's time to let your inner culinary artist juices flow! </center>
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The cake was a huge hit amongst family and friends this weekend and I think it was the perfect way to celebrate one whole delightfully delicious year of blogging! Here's to another fabulous year of Chelsea's Choice!</center>
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Happy Baking! :)</center>
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<center><img alt="Photobucket" class='nopin' border="0" src="http://i1072.photobucket.com/albums/w378/cdugandesign/Signature-24.jpg" /></center>Anonymoushttp://www.blogger.com/profile/00102761282684116583noreply@blogger.com0