tag:blogger.com,1999:blog-5340074410755260002024-03-19T01:00:48.086-04:00From Calculu∫ to Cupcake∫From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-534007441075526000.post-64060320523437527072012-10-04T21:00:00.000-04:002012-10-05T08:20:28.924-04:00Foodie Friends Friday #15<div style="text-align: center;">
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<span style="font-size: large;">It is time again for Foodie Friends Friday. Thank you so much for being a part of the linky party last week! This week's sponsor is <a href="http://www.etsy.com/shop/TheLovebugCollection?ref=shop_sugg">The Lovebug Collection</a>. Three randomly picked winners will be chosen to receive a foodie themed headband/tieback.</span></div>
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<span style="font-family: inherit; font-size: large;">What a great weekend at Foodie Friends Friday. So much food and fun again. </span></div>
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<span style="font-family: inherit; font-size: large;">Thank you to everyone who came out and linked up all these fabulous recipes this week! </span></div>
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<span style="font-family: inherit; font-size: large;">Thanks again to our sponsor this week as well, <a href="http://www.etsy.com/shop/mustardseeddream/" style="color: lime; text-decoration: none;" target="_blank">A Mustard Seed Dream</a>, for providing the canister labels as a gift for 3 of our lucky winners. Be sure to visit her Etsy Store as she has some awesome stuff there!</span></div>
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<span style="font-family: inherit; font-size: large;">And now... here are all the winners this week.</span></div>
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<b><span style="font-family: inherit; font-size: large;">Top 3 Voted:</span></b></div>
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5 votes</div>
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4 votes</div>
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<a class="_inlinkzA" href="http://www.inlinkz.com/displayurl.php?id=8324645" rel="nofollow" style="color: lime; text-decoration: none;" target="_blank" title="Go to http://hungrycouplenyc.blogspot.com/2012/09/pumpkin-crumb-cake.html "><img class="_inlinkzI" height="150" src="http://cdn2.inlinkz.com/thumbs/20120928/thmb5065e2f1aab7e.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="150" /></a><br />
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4 votes</div>
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<!-- end InLinkz script -->From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com15tag:blogger.com,1999:blog-534007441075526000.post-44813334349520925842012-10-01T21:20:00.001-04:002012-10-04T21:16:33.846-04:00Brittle Blondies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">This recipe came about in quite an unusual way. My dad and his friends eat a lot of peanut brittle... don't ask. Anyway, there is all of these small bits at the bottom of the can, and so he was going to throw this away, when my mom said he should give it to me because she thought I would figure out someway to use it. So, I went about deciding how to use it. There are lots of things that would be good with a little peanut brittle mixed in, but I wanted something good enough to be worth your time to buy and crush the brittle just in case you don't have the crumbs from the bottom of many cans like I did. I know what your thinking, "Who does?" Right, it is a long story. But, the story has a really yummy ending. These are awesome!</span><br />
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<span style="font-size: large;">To make these, I took a basic blondie recipe I found at <a href="http://www.annies-eats.com/2009/05/23/chewy-coconut-chocolate-chunk-blondies/">Annie's Eats</a>. Ok, it wasn't really basic until I left out all the good stuff Annie mixed in. Then, I replaced those mix-ins with the peanut brittle and white chocolate chips (because I kind of have a thing about white chocolate and peanuts). The results were perfect. You really have to try these!</span><br />
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<span style="font-size: large;"><b>Brittle Blondies</b></span><br />
<span style="font-size: large;">yield: 24 blondies</span><br />
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<span style="font-size: large;">2 cups all-purpose flour</span><br />
<span style="font-size: large;">1/4 tsp. salt</span><br />
<span style="font-size: large;">2 stick butter</span><br />
<span style="font-size: large;">2 cups light brown sugar</span><br />
<span style="font-size: large;">2 eggs, beaten</span><br />
<span style="font-size: large;">1 Tbsp. vanilla extract</span><br />
<span style="font-size: large;">2 cups peanut brittle, crushed</span><br />
<span style="font-size: large;">1 12 oz. pkg. white chocolate chips</span><br />
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<span style="font-size: large;">Preheat oven to 350 degrees. Grease a 9" x 13" baking pan. I also add a sheet of parchment in the bottom that I also grease. In a large saucepan, melt butter over medium heat. Remove from heat. Stir in salt, brown sugar, and vanilla. Add about 1/2 cup of butter mixture to the eggs to temper. Stir well. Stir the egg mixture into the remaining butter mixture. Stir until well combined. Add flour and beat briskly with a wooden spoon until well combined (about 1 minute). Stir in brittle and white chocolate. Bake 20 to 25 minutes or until the center is just set. Cool before cutting.</span><br />
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<span style="font-size: large;">Source: Adapted from <a href="http://www.annies-eats.com/2009/05/23/chewy-coconut-chocolate-chunk-blondies/">Annie's Eats</a>.</span><br />
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-53487779635647070602012-09-30T12:50:00.001-04:002012-10-04T21:16:59.644-04:00Freezable Slow Cooker Goulash<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">This is another one of the meals I am making with the intent of eating home cooked food on busy weeknights. Just like the <a href="http://fromcalculustocupcakes.blogspot.com/2012/09/freezable-slow-cooker-curry-chicken.html">Curry Chicken</a>, you freeze the raw ingredients, dump them in the slow cooker the day you want to eat it, and it is ready when you get home - well almost. In this case, you do have to stir in some sour cream and cook the noodles, but you should be able to have dinner on the table about 30 minutes after you get home, with very little work involved. Also like the chicken recipe, this one called for baby carrots, which I used (I made and froze them on the same day). Next time, I will just cut up regular carrots because the baby carrots are just not as good after being frozen. You could also dump in a bag of the baby carrots (unfrozen) with the other ingredients and that might work better. This is recipe is my favorite of the freezable slow cooker recipes I have tried thus far, and I think you will really like it. Plus it is super easy!</span><br />
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<span style="font-size: large;">I got this recipe from <a href="http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/">Mama Baby Love</a> and only changed it just a little bit. I reduced the amount of onion by a lot because I am not a big onion fan, and I added additional sour cream into the goulash instead of just using it as a garnish. Hope you enjoy!</span><br />
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<span style="font-size: large;"><b>Freezable Slow Cooker Goulash</b></span><br />
<span style="font-size: large;">yield: serves 4</span><br />
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<span style="font-size: large;">1 small onion, chopped (about 1/2 cup)</span><br />
<span style="font-size: large;">2 cups green bell peppers, chopped in bite sized pieces</span><br />
<span style="font-size: large;">2 cups carrots, chopped</span><br />
<span style="font-size: large;">3 cloves garlic, minced</span><br />
<span style="font-size: large;">2-3 lbs. stew beef</span><br />
<span style="font-size: large;">4 6 oz. cans tomato paste</span><br />
<span style="font-size: large;">2 Tbsps. Hungarian Paprika</span><br />
<span style="font-size: large;">1 tsp. freshly ground black pepper</span><br />
<span style="font-size: large;">1/2 cup sour cream (Do not freeze, you will add it after cooking)</span><br />
<span style="font-size: large;">To serve: 4 cups hot noodles (I used whole wheat.) and more sour cream to garnish</span><br />
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<span style="font-size: large;">Combine all ingredients except sour cream and noodles. Divide into two gallon sized freezer bags. Freeze flat.</span><br />
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<span style="font-size: large;">To cook, thaw bags for about 30 minutes. Put in the slow cooker and cook on low 6-8 hours. Stir in 1/2 cup sour cream until well combined. Turn cooker up to high and cook 30 minutes longer. While the goulash continues to cook, cook the noodles. Serve over noodles with additional sour cream to garnish.</span><br />
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<span style="font-size: large;">Source: Adapted from </span><a href="http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/" style="font-size: x-large;">Mama Baby Love</a>.<br />
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<span style="font-size: large;">This post was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;" target="_blank">Foodie Friends Friday</a><span style="font-size: large;">.</span><br />
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-1354110115088070522012-09-27T21:00:00.000-04:002012-09-27T21:00:02.454-04:00Foodie Friends Friday #14<div style="text-align: left;">
<span style="font-size: large;">It is time again for <a href="http://www.foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a>! Thank you all so much for your great recipes last week! This week our sponsor is <a href="https://www.facebook.com/pages/A-Mustard-Seed-Dream/136491757675" target="_blank">Mustard Seed Dreams</a>! Three randomly pick winners will win a canister label set.</span></div>
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<span style="font-family: inherit; font-size: large;">Here are last week's winners:</span></div>
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<span style="font-family: inherit; font-size: large;"><b>Fan Drawing: </b>(each will receive a coupon for Free Daiya Cheese)</span></div>
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<span style="font-family: inherit; font-size: large;">1. Jessica</span></div>
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<span style="font-family: inherit; font-size: large;">2 . Tara, Let's Eat <a href="http://taraletseat.blogspot.com/2012/09/the-maya-kitchen-journal-for-cooks-and-foodies.html" style="text-decoration: none;" target="_blank">Beef Stew</a></span></div>
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<span style="font-family: inherit; font-size: large;"><b>Blogger Drawing: </b>(each will receive a coupon for Free Daiya Cheese)</span></div>
<table border="0" cellpadding="2" cellspacing="2" style="background-color: white; line-height: 18px; text-align: left;"><tbody>
<tr><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">1 .</span></td><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">High Heels and Grills <a href="http://highheelsandgrills.blogspot.com/2012/09/man-mondays-tin-foil-dinners.html" style="text-decoration: none;" target="_blank">Tin Foil Dinners</a></span></td><td style="margin: 0px;"></td></tr>
<tr><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">2 .</span></td><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">A lil' Country Sugar <a href="http://www.alilcountrysugar.blogspot.com/2012/09/im-tired-roasted-balsamic-zucchini.html" style="text-decoration: none;" target="_blank">Roasted Balsamic Zucchini</a></span></td><td style="margin: 0px;"></td></tr>
<tr><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">3 .</span></td><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">Life with Lovebugs <a href="http://www.lifewithlovebugs.com/apps/blog/show/18991203-vegetarian-chili" style="text-decoration: none;" target="_blank">Vegetarian Chili</a></span></td><td style="margin: 0px;"></td></tr>
<tr><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">4 .</span></td><td style="margin: 0px;"><span style="font-family: inherit; font-size: large;">A Girl's Reflection <a href="http://pearlsa.com/blog/foodie/food-friday-italian-wedding-cookies/" style="text-decoration: none;" target="_blank">Italian Wedding Cookies</a></span></td></tr>
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<b><span style="font-family: inherit; font-size: large;">Top 3 Voted: </span></b></div>
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<b><span style="font-family: inherit; font-size: large;">(don't forget to grab your "brag button" on our <a href="http://www.foodiefriendsfriday.com/p/get-our-buttons.html" style="text-decoration: none;" target="_blank">Get Our Buttons Page</a>)</span></b></div>
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<span style="font-family: inherit; font-size: large;">#1 Marlys This and That -<a href="http://marlys-thisandthat.blogspot.com/2012/09/baked-rice-with-eggplant-and-zucchini.html" style="text-decoration: none;" target="_blank"> Baked Rice with Eggplant and Zucchini</a></span></div>
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<b><span style="font-family: inherit; font-size: large;">(don't forget to grab your "brag button" on our <a href="http://www.foodiefriendsfriday.com/p/get-our-buttons.html" style="text-decoration: none;" target="_blank">Get Our Buttons Page</a>)</span></b></div>
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<span style="font-family: inherit; font-size: large;">#1 Sweet Heat Chefs - <a href="http://sweetheatchefs.com/2012/09/17/dark-chocolate-covered-pumpkin-truffles/" style="text-decoration: none;" target="_blank">Dark Chocolate Covered Pumpkin Truffles</a></span></div>
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<span style="font-family: inherit; font-size: large;">#2 Marlys This and That -<a href="http://marlys-thisandthat.blogspot.com/2012/09/baked-rice-with-eggplant-and-zucchini.html" style="text-decoration: none;" target="_blank"> Baked Rice with Eggplant and Zucchini</a></span></div>
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<span style="font-size: large;">This week's hosts are:</span><br />
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<span style="font-family: inherit; font-size: large;">Tracy at <a href="http://www.busyvegetarianmom.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Busy Vegetarian Mom</a></span></div>
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<span style="font-family: inherit; font-size: large;">Robyn at <a href="http://www.robynsviewathome.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Robyn's View</a></span></div>
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<span style="font-family: inherit; font-size: large;">Marly at <a href="http://marlys-thisandthat.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Marly's This and That</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lois at <a href="http://wifeofthecolonel.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Walking on Sunshine</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lindsey at <a href="http://www.familyfoodfinds.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Family Food Finds</a></span></div>
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<span style="font-family: inherit; font-size: large;">Cindy at <a href="http://www.cindysrecipesandwritings.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Cindy's Recipes and Writings</a></span></div>
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<span style="font-family: inherit; font-size: large;">Michelle at <a href="http://www.fromcalculustocupcakes.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">From Calculus to Cupcakes</a></span></div>
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<span style="font-family: inherit; font-size: large;">Cynthia at <a href="http://www.feedingbig.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Feeding Big</a></span></div>
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<span style="font-family: inherit; font-size: large;">Jodie at <a href="http://www.binomialbaker.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Binomial Baker</a></span><br />
<span style="font-family: inherit; font-size: large;"><span style="background-color: white; line-height: 16px;">R Dawn at </span><a href="http://www.spatulasonparade.blogspot.com/" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 16px; text-decoration: none;" target="_blank">Spatulas on Parade</a></span><br />
<span style="font-family: inherit; font-size: large;"><span style="background-color: white; line-height: 16px;">Angie at A lil Country Sugar </span><a href="http://www.alilcountrysugar.blogspot.com/" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 16px; text-decoration: none;" target="_blank">A 'Lil Country Sugar</a></span><br />
<span style="font-family: inherit; font-size: large;"><span style="background-color: white; line-height: 16px;">Erika at Chef Picky Kid </span><a href="http://www.chefpickykid.com/" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 16px; text-decoration: none;" target="_blank">Chef Picky Kid</a></span></div>
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<!-- end InLinkz script -->From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com1tag:blogger.com,1999:blog-534007441075526000.post-88803306359111524882012-09-26T18:42:00.000-04:002012-09-27T22:39:17.719-04:00Tomato Bisque<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NvcCeM_62q8/UGN6gDHSKAI/AAAAAAAADW0/__J5mUHvDXU/s1600/FCTC+3249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-NvcCeM_62q8/UGN6gDHSKAI/AAAAAAAADW0/__J5mUHvDXU/s640/FCTC+3249.jpg" width="640" /></a></div>
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<span style="font-size: large;">Fall means soup time and tomato bisque is one of my husband's favorites. In fact, it is such a favorite of his that he is the one that makes it instead of me. He has tried many recipes, but this seems to be the favorite, at least for now. I love it when he makes it because it is the ultimate comfort food - soup, and I didn't even have to make it!</span><br />
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<span style="font-size: large;">He got <a href="http://www.foodandwine.com/recipes/fire-roasted-tomato-bisque" target="_blank">this recipe from Food and Wine</a> and just slightly adapted it.</span><br />
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<span style="font-size: large;">Tomato Bisque</span><br />
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<span style="font-size: large;">4 Tbsp. unsalted butter</span><br />
<span style="font-size: large;">1 medium onion, finely chopped</span><br />
<span style="font-size: large;">1 medium carrot, finely chopped</span><br />
<span style="font-size: large;">1 celery rib, finely chopped</span><br />
<span style="font-size: large;">2 garlic cloves, finely chopped</span><br />
<span style="font-size: large;">3 Tbsp. all-purpose flour</span><br />
<span style="font-size: large;">4 cups chicken stock or canned low-sodium broth</span><br />
<span style="font-size: large;">2 14 1/2-ounce cans diced fire-roasted tomatoes, drained</span><br />
<span style="font-size: large;">3 Tbsp. tomato paste</span><br />
<span style="font-size: large;">1/4 cup heavy cream</span><br />
<span style="font-size: large;">Salt and freshly ground pepper to taste</span><br />
<span style="font-size: large;">Optional garnish: fresh basil, chopped</span><br />
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<span style="font-size: large;">Melt two tablespoons butter in a medium saucepan over medium heat Add the onion, carrot, celery and cook just until vegetables are beginning to brown. Add the garlic and cook just until fragrant. Sprinkle flour over vegetables and cook stirring constantly for one minute Add the chicken stock, tomatoes, and tomato paste stirring to combine. Bring to a boil. Cover and cook the soup over medium heat, until the vegetables are tender (about 15 minutes). Use an immersion blender to blend until smooth. If you don't have an immersion blender, puree until smooth in batches using a blender or food processor. Stir in the cream and heat just until heated through.</span><span style="font-size: large;"> Stir in remaining butter and salt and pepper to taste. Serve hot. Garnish if desired. </span><br />
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<span style="font-size: large;">Source: </span><a href="http://www.foodandwine.com/recipes/fire-roasted-tomato-bisque" style="font-size: x-large;" target="_blank">Food and Wine</a><br />
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<span style="font-size: large;">This recipe was shared on <a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a>.</span></div>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-90740073984725660642012-09-24T20:57:00.000-04:002012-09-24T20:57:42.766-04:00Peaches and Cream Cake for My Mother's Birthday<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I made this cake for my mom for her birthday. It is a vanilla cake using the same recipe I used for these vanilla bean cupcakes. I know she loves peaches, so I filled it with homemade peach filling. And, then I frosted it with a quick butter cream that she always says tastes like ice cream.</span><br />
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<span style="font-size: large;">I originally got the recipe for this cake off from </span>
<a href="http://annies-eats.com/2010/01/05/vanilla-bean-cupcakes/" style="font-size: x-large;" target="_blank">Annie's Eats</a> <span style="font-size: large;">, where it was used as cupcakes. I liked it so much as cupcakes that I decided to turn it into cake. The filling is one I came up with on my own based on numerous fruit filling recipes I have used and seen over the year. I pureed the peaches and just kept adding sugar, a little at a time, until I got the right sweetness. And then, cooked it with cornstarch to thicken it. I think you will love it as much as I did!</span><br />
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<span style="font-size: large;">Peaches and Cream Cake</span><br />
<span style="font-size: large;">yield: 12 large servings</span><br />
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<span style="font-size: large;">2 sticks unsalted butter, softened</span><br />
<span style="font-size: large;">2 cups sugar</span><br />
<span style="font-size: large;">1 vanilla bean</span><br />
<span style="font-size: large;">5 eggs</span><br />
<span style="font-size: large;">1 Tbsp. vanilla extract</span><br />
<span style="font-size: large;">1 Tbsp. baking powder</span><br />
<span style="font-size: large;">1/2 tsp. salt</span><br />
<span style="font-size: large;">3 cups cake flour</span><br />
<span style="font-size: large;">1 1/4 cups buttermilk</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Pre-heat oven to 350 degrees. Butter and flour three 8 inch cake pans (at least 2 inches deep). I also line mine with parchement and butter and flour it as well. Slice the vanilla bean in half lengthwise and scrape out the seeds. Cream together butter sugar and vanilla bean seeds with an electric mixer until light and fluffy. Add eggs one at a time mixing after each addition. Add vanilla, baking powder, and salt and mix until evenly distributed. Add the flour alternately with the buttermilk, mixing well after each addition and beginning and ending with flour. Evenly distribute the batter into the the three pans Bake for about 30 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool in the pans on wire racks for about 10 minutes. Remove from pans and allow to cool completely before filling with peach filling and frosting with vanilla buttercream. Spread filling on one layer. Top with the second layer and spread filling on it. Top with the third layer and frost with vanilla buttercream. Garnish as desired.</span><br />
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<span style="font-size: large;">2 cups peel peaches, coarsely chopped</span><br />
<span style="font-size: large;">1/4 cup sugar</span><br />
<span style="font-size: large;">2 Tbsp. cornstarch</span><br />
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<span style="font-size: large;">Puree peaches in a food processor or blender. Combine with sugar and cornstarch in a medium saucepan. Cook over medium heat until boiling, stirring constantly. Boil about 1 minute or until thick. The cornstarch will have given it a whitish look that will go away and become more translucent when it is cooked. Let cook completely before filling cake.</span><br />
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<span style="font-size: large;">4 sticks butter, softened</span></div>
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<span style="font-size: large;">8 cups confectioners' sugar</span></div>
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<span style="font-size: large;">1 Tbsp. vanilla</span></div>
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<span style="font-size: large;">1/4 cup milk or water (or more if you desire a thinner icing)</span></div>
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<span style="font-size: large;">Beat all ingredients together using the paddle </span><span style="font-size: large;">attachment</span><span style="font-size: large;"> of an electric mixer. Frost cake. This will make too much, but I really don't like to scrimp on the frosting.</span></div>
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<span style="font-size: large;">Source: Cake adapted from <a href="http://annies-eats.com/2010/01/05/vanilla-bean-cupcakes/" target="_blank">Annie's Eats</a>.</span></div>
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<a href="http://2.bp.blogspot.com/-puyvNOWmu5c/UGDs8Z_uRKI/AAAAAAAADUo/0OaJVkD0EKs/s1600/FCTC+3267-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-puyvNOWmu5c/UGDs8Z_uRKI/AAAAAAAADUo/0OaJVkD0EKs/s640/FCTC+3267-001.jpg" width="634" /></a></div>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com3tag:blogger.com,1999:blog-534007441075526000.post-22820461079733286702012-09-23T15:07:00.001-04:002012-10-04T21:17:25.928-04:00Freezable Slow Cooker Curry Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">My work schedule this year has changed quite a bit requiring a minimum of 45 hours in the building (and I am having a lot of trouble keeping that down to 50), and a start time that has me getting up before 5 am. And then, there is the work I have to bring home... So, this has resulted in me eating a lot of convenience food. I mean I might make something for the blog or cook all weekend for the blog, but week night dinners were becoming, well, not real food. So, I went in search of a solution and have found quite a few websites with freezable meals that have been very helpful. Freezable meals that can be cooked in a slow cooker or crock pot have been even more helpful. My husband does not have nearly as early a schedule as I do, so if I put together slow cooker meals and put them in the freezer, he can then take them out put them in the slow cooker, and they are ready when I get home. And, the best part is that they are real food. The goal is fewer chemicals. I have absolutely no scientific evidence of this and don't even know if there is any out there, but I weigh less when I eat real food. I have done the calorie counts on what I was eating and what I am eating now. On paper they are very similar, some days I am even eating a good bit more, but in the two weeks since we have started this, I have lost over 3 pounds with no other changes. Could be just a coincidence, but it is working for me right now, and that makes me happy.</span></div>
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<span style="font-size: large;">I found the original version of this <a href="http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/" target="_blank">Curry Chicken at Mama and Baby Love</a>, but of course, I have to change everything, so you are going to get my version. Next time, I think I will change it even more. I don't really like the baby carrots in it. I have made several of these meals, and the baby carrots just are not good to me after they have been frozen, so next time I am going to cut up my own carrots. And, yes I have read about the possible evils of baby carrots. I might change up the other vegetables too next time, and will update this to include those changes if I do. Don't get me wrong, they were good, just not what I am used to with Curry Chicken. </span></div>
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<span style="font-size: large;"><b>Freezable Slow Cooker Curry Chicken</b></span></div>
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<span style="font-size: large;">yield: 4 servings</span></div>
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<span style="font-size: large;">3 Tbsp. all-purpose flour</span></div>
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<span style="font-size: large;">1/4 cup curry powder</span></div>
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<span style="font-size: large;">1 1/2 to 2 pounds (about 4) boneless, skinless chicken breasts</span></div>
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<span style="font-size: large;">2 cups sweet potatoes, peeled and cut into bite sized pieces</span></div>
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<span style="font-size: large;">2 cups carrots, peeled and cut into bite sized pieces</span></div>
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<span style="font-size: large;">1 small onion, chopped</span></div>
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<span style="font-size: large;">1 medium zucchini, sliced</span></div>
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<span style="font-size: large;">2 clove garlic, minced</span></div>
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<span style="font-size: large;">cooked rice for serving</span></div>
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<span style="font-size: large;">optional for serving (raisins, peanuts, shredded coconut, chutney)</span></div>
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<span style="font-size: large;">Divide ingredients (except those for serving) into two gallon zip lock bags. Shake up and label with cooking directions and freeze. I froze mine laying flat.</span></div>
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<span style="font-size: large;">To cook, let thaw for about a half an hour so that you can get it into the crock pot. Dump it both bags into the pot and cook on low for 6 to 8 hours.</span></div>
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<span style="font-size: large;">To serve, cook rice. While rice is cooking, remove chicken and chop. Return the chicken to the pot and cook until everything is hot again. Serve over rice and garnish with peanuts, raisins, chutney, and coconut if desired.</span></div>
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<span style="font-size: large;">Source: Adapted from </span><a href="http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/" style="font-size: x-large;" target="_blank">Mama and Baby Love</a>.</div>
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<span style="font-size: large;">This post was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;" target="_blank">Foodie Friends Friday</a><span style="font-size: large;">.</span></div>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-72359414040287603452012-09-20T20:29:00.000-04:002012-09-24T18:55:41.115-04:00Foodie Friends Friday #13<span style="font-size: large;">Welcome back to Foodie Friends Friday! This week we are doing something a little different. Our sponsor, Daiya Foods, has provided coupons for their vegan cheese for our give away, and we have created vegan recipes using their cheese. You should really try this cheese. It tastes like dairy cheese, and even melts! This week the coupons will not only go to bloggers, but also to readers! Four coupons will go to randomly selected bloggers who link, and two will go to randomly selected readers. Scroll down to the submit button to enter. It will ask for a url, but you can leave that blank.</span><br />
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<span style="font-size: large;">Bloggers, if you don't have anything vegan or vegetarian to link up, please link up anyway, BUT if you do have something vegan or vegetarian to link up, please do!</span><br />
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<span style="font-size: large;">Here is a photo of the <a href="http://fromcalculustocupcakes.blogspot.com/2012/09/cheddar-apple-quesadillas-for-daiya.html">Vegan Cheddar Apple Quesadillas</a> I made. They were yummy!</span><br />
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<span style="font-size: large;">Now for last week's winners:</span></div>
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<strong><span style="font-family: inherit; font-size: large;">Sponsor Gift Winner:</span></strong></div>
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<span style="color: black; font-family: inherit; font-size: large;"><a href="http://thebakerbecky.blogspot.com/2012/07/harry-potter-marathon-and-homemade.html" style="text-decoration: none;" target="_blank">Cinnamon Rolls</a> from Baker Becky</span></div>
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<span style="font-family: inherit; font-size: large;"><strong>#1 Voted and #1 Most Clicked:</strong><br /><a href="http://www.jenmijenmi.com/plantation-iced-tea/" style="text-decoration: none;" target="_blank">Plantation Iced Tea from Jenmi Jenmi</a></span></div>
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<strong><span style="font-family: inherit; font-size: large;">#2 Voted:</span></strong></div>
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<span style="color: black; font-family: inherit; font-size: large;"><a href="http://projecthealthyeverafter.com/2012/09/roasted-cacao-cauliflower-with-yogurt-dipping-sauce/" style="text-decoration: none;" target="_blank"> Roasted Cacao Cauliflower with Dipping Sauce</a> </span></div>
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<strong><span style="font-family: inherit; font-size: large;">#2 Most Clicked:</span></strong></div>
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<a href="http://mommyssweetconfessions.blogspot.com/2012/09/apple-pie-mookies.html" style="text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit; font-size: large;">Apple Pie Mookies from Mommy's Sweet Confessions</span></a></div>
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<strong><span style="font-family: inherit; font-size: large;">#3 Voted:</span></strong></div>
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<a href="http://www.lemonsforlulu.com/2012/09/13/pumpkin-ginger-cupcakes-with-maple-buttercream/" style="text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit; font-size: large;">Pumpkin Ginger Cupcakes w/ Maple Buttercream from Lemons for LuLu </span></a></div>
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<span style="font-family: inherit; font-size: large;"><strong>#3 Most Clicked:</strong><br /><a href="http://marlys-thisandthat.blogspot.com/2012/08/spicy-berry-drink.html" style="text-decoration: none;" target="_blank">Spicy Berry Drink from Marlys This and That</a></span><br />
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<span style="font-family: inherit; font-size: large;">Here are our hosts this week:</span></div>
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<span style="font-family: inherit; font-size: large;"><a href="httphttp://www.foodiefriendsfriday.com://www.facebook.com/l.php?u=http%3A%2F%2Fwww.foodiefriendsfriday.com&h=fAQFxWPZk&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Foodie Friends Friday</a></span></div>
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<span style="font-family: inherit; font-size: large;">Tracy at <a href="http://www.busyvegetarianmom.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Busy Vegetarian Mom</a></span></div>
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<span style="font-family: inherit; font-size: large;">Robyn at <a href="http://www.robynsviewathome.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Robyn's View</a></span></div>
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<span style="font-family: inherit; font-size: large;">Marly at <a href="http://marlys-thisandthat.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Marly's This and That</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lois at <a href="http://wifeofthecolonel.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Walking on Sunshine</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lindsey at <a href="http://www.familyfoodfinds.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Family Food Finds</a></span></div>
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<span style="font-family: inherit; font-size: large;">Cindy at <a href="http://www.cindysrecipesandwritings.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Cindy's Recipes and Writings</a></span></div>
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<span style="font-family: inherit; font-size: large;">Michelle at <a href="http://www.fromcalculustocupcakes.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">From Calculus to Cupcakes</a></span></div>
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<span style="font-family: inherit; font-size: large;">Cynthia at <a href="http://www.feedingbig.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Feeding Big</a></span></div>
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<span style="font-family: inherit; font-size: large;">Jodie at <a href="http://www.binomialbaker.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Binomial Baker</a></span></div>
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<span style="font-family: inherit; font-size: large;">Amber at <a href="http://www.mamasblissfulbites.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Mama's Blissful Bites</a></span></div>
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<span style="font-family: inherit; font-size: large;">Skye at <a href="http://www.avirtualessence.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">A Virtual Essence</a></span><br />
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<!-- end InLinkz script -->From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com1tag:blogger.com,1999:blog-534007441075526000.post-24311246558316509662012-09-20T19:57:00.002-04:002012-09-20T19:57:16.773-04:00Cheddar Apple Quesadillas for the Daiya Vegan Challenge<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-2CFI_L0vJ5A/UFumNfwiz2I/AAAAAAAADQo/ebtDnq34WpU/s1600/FCTC+3289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-2CFI_L0vJ5A/UFumNfwiz2I/AAAAAAAADQo/ebtDnq34WpU/s640/FCTC+3289.jpg" width="640" /></a></div>
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<span style="font-size: large;">This week for <a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a> we each came up with a recipe using <a href="http://www.daiyafoods.com/">Daiya Vegan Cheese</a> because they are our sponsor this. I am not vegan and in fact love dairy, so I was a bit skeptical. I had tried other brands of vegan cheese back when my daughter was allergic to milk, and honestly didn't like them but I have to say the </span>
<a href="http://www.daiyafoods.com/" style="font-size: x-large;">Daiya Vegan Cheese</a> <span style="font-size: large;"> really is different. It really tastes like cheese, and it melts! I really did enjoy the challenge and really did like the cheese. </span><br />
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<span style="font-size: large;">The recipe came from me wanting to do something with apples and cheese. I had been thinking about putting the apples in a grilled cheese sandwich when I realized I still had tortillas in the refrigerator, so I decided to make quesadillas! I added a little fresh sage from my herb garden to the apple cheddar combo, and they were perfect. Don't forget to check out </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;">Foodie Friends Friday</a>. <span style="font-size: large;">This week you can win a coupon for this delicious cheese. And, we are having reader winners too, not just blogger winners!</span><br />
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<span style="font-size: large;">Vegan Cheddar Apple Quesadillas</span><br />
<span style="font-size: large;">yield: 2 quesadillas</span><br />
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<span style="font-size: large;">4 corn tortillas</span><br />
<span style="font-size: large;">2 tsp. vegan margarine (I used Earth Balance.)</span><br />
<span style="font-size: large;">1 large apple of your choice, cored and thinly sliced (I used a Jona Gold.)</span><br />
<span style="font-size: large;">1 Tbsp. fresh sage, chopped</span><br />
<span style="font-size: large;">2/3 cup </span><a href="http://www.daiyafoods.com/" style="font-size: x-large;">Daiya Vegan Cheddar Shreds</a><br />
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<span style="font-size: large;">Preheat oven to 350 degrees. Spread each tortilla with 1/2 tsp. margarine. Arrange apple slices over 2 of the tortillas. I used a pinwheel arrangement. Sprinkle with half the sage and top with half the cheese. Top with with the other two tortillas. Bake until they are hot all the way through and the cheese is melted (about 8 to 10 minutes). Serve immediately.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">This photo shows that the cheese really does melt.</td></tr>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com1tag:blogger.com,1999:blog-534007441075526000.post-19925624256517109212012-09-19T20:43:00.000-04:002012-09-27T22:39:52.413-04:00German Plum Cake (Zwetschgenkuchen)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Back when I posted the strawberry pie, my husband had really been wanting to make this plum cake. We were out looking to see if the prune plums were in the produce department, when he realized he had not made the strawberry pie this year, and decided to do it. I mention this because the plum cake has the same crust/cake as the strawberry pie. I know, one is called a cake and one a pie, so how could they use the same dough? I think the reasoning is that the plums are cooked on the cake instead of added after like the strawberries. This is another one of his mom's recipes. She was very adamant that you had to use prune plums. Prune plums are the plums used to make prunes, though they don't really taste like prunes unless you dry them. They are small dark plums that are a bit sweeter and dryer than most plums, and they are only available for a short time. At least where we live, that is right now.</span></div>
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<span style="font-size: large;"><b>Plum Cake</b></span></div>
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<span style="font-size: large;">yield: serves 8</span></div>
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<span style="font-size: large;">3 cups all-purpose flour</span></div>
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<span style="font-size: large;">2 tsps. baking powder</span></div>
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<span style="font-size: large;">1/4 tsp. salt</span></div>
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<span style="font-size: large;">2 cups sugar</span></div>
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<span style="font-size: large;">4 Tbsp. milk</span></div>
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<span style="font-size: large;">1/2 cup (1 stick butter)</span></div>
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<span style="font-size: large;">2 eggs</span></div>
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<span style="font-size: large;">1 Tbsp. vanilla extract</span></div>
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<span style="font-size: large;">1 1/2 lbs. prune plums, quartered </span></div>
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<span style="font-size: large;">1/4 cup sugar or to taste</span></div>
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<span style="font-size: large;">Preheat oven to 350 degrees. Line a </span><span style="font-size: large;">11 x 16 inch jelly roll pan (like a cookie sheet with a little bit of a side instead of just flat) with parchment. </span><span style="font-size: large;">Whisk together flour, baking powder, and salt. Pour onto a cutting board and shape into a round mound of flour. Cut butter into thin slices and arrange around the top. Put the sugar around the top over the butter. Create a well in the center and add milk, vanilla, and eggs. Mix together with you hands until it holds together. Shape the dough into a round and place in the center of the pan. Press the dough over the bottom of the pan beginning with the center and working out. Place plum quarters skin side down over the dough. Sprinkle with sugar. I have to add that 1/4 is an estimate, since my husband is not sure exactly how much he used. Bake for 35 or 40 minutes or until a pick inserted into the center comes out clean. Allow to cool completely in pan.</span></div>
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<span style="font-size: large;">This recipe was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;">Foodie Friends Friday</a><span style="font-size: large;">.</span>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-40377327993400194972012-09-18T21:23:00.000-04:002012-09-18T21:23:23.021-04:00Rosemary Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I've made this recipe without the rosemary before - usually for breakfast or brunch, but this time I decided to make them for dinner and add fresh rosemary from my herb garden. They were delicious - light and buttery with just the right touch of rosemary, almost like a biscuit. And, they are super easy to make. I just know you will love them.</span><br />
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<span style="font-size: large;">Originally, I actually got the recipe from my mother, who got it from a friend. But, I think it is one of those things that has been around for a while, so I did an internet search to see if I could find a source. I found <a href="http://www.myrecipes.com/recipe/butter-muffins-50400000117043/">this one</a> from <a href="http://www.southernliving.com/">Southern Living</a> via <a href="http://www.myrecipes.com/">My Recipes</a> minus the rosemary. But, the rosemary, really is the star here, so if you are making them for dinner, definitely add it.</span><br />
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<span style="font-size: large;">Rosemary Muffins</span><br />
<span style="font-size: large;">yield: 2 dozen</span><br />
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<span style="font-size: large;">2 cups self-rising flour</span><br />
<span style="font-size: large;">1 cup sour cream</span><br />
<span style="font-size: large;">1/2 cup (1 stick) butter, melted</span><br />
<span style="font-size: large;">1 Tbsp rosemary, chopped</span><br />
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<span style="font-size: large;">Preheat oven to 350 degrees. Lightly grease two twelve cup miniature muffin tins. Stir together all ingredients with a fork just until combined. Using a cookie scoop, scoop mixture into muffin cups. Bake 25 -28 minutes or until golden brown.</span><br />
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<span style="font-size: large;">Source: </span><span style="font-size: large;">I found</span><span style="font-size: large;"> <a href="http://www.myrecipes.com/recipe/butter-muffins-50400000117043/">This recipe</a> </span><span style="font-size: large;">from </span><a href="http://www.southernliving.com/" style="font-size: x-large;">Southern Living</a><span style="font-size: large;"> via </span><a href="http://www.myrecipes.com/" style="font-size: x-large;">My Recipes</a><span style="font-size: large;"> minus the rosemary.</span><br />
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com1tag:blogger.com,1999:blog-534007441075526000.post-33779439489377670172012-09-16T21:58:00.000-04:002012-09-27T22:41:08.071-04:00Chicken Chili Enchiladas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">It has been so long since I made enchiladas and the ones I used to make had canned soup in them. So, since I am trying not to use that, I went looking for a new recipe. The first place I looked was on the past <a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a> links. That is where I found <a href="http://wifeofthecolonel.blogspot.com/2012/02/cheesy-beef-enchiladas.html">this recipe</a> from Lois at <a href="http://wifeofthecolonel.blogspot.com/">Walking on Sunshine</a>. This sounded good, but my previous recipe had used chicken, and I'm not a huge ground beef fan. Then I noticed that this was a new version of an original <a href="http://wifeofthecolonel.blogspot.com/2012/01/creamy-chicken-enchiladas.html">chicken enchilada recipe</a>. Perfect. Lois found the recipe <a href="http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html">here Joyful Momma's Kitchen</a> via <a href="http://www.pinterest.com/">Pinterest</a>. You should definitely check out <a href="http://wifeofthecolonel.blogspot.com/">Walking on Sunshine</a> . It is an awesome blog, and she even shows step by step photos of her enchiladas.</span><br />
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<span style="font-size: large;">I have to tell you these are super delicious. I changed the recipe a bit by using Pepper Jack cheese instead of regular Monterrey Jack </span><span style="font-size: large;">cheese. I also used corn tortillas instead of flour because they have less carbs, more fiber, and honestly, I just like them better. They have a </span><span style="font-size: large;">tendency</span><span style="font-size: large;"> to fall apart more easily though, making it a little difficult to get them out of the pan, but it is worth it to me. So, if you like flour tortillas better or want be sure the enchiladas come out in tact, then use them. I also doubled the recipe and froze them. Not sure how well that will turn out, but I plan to update this when I do to let you know.</span><br />
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<span style="font-size: large;">Chicken Chili Enchiladas</span><br />
<span style="font-size: large;">yield: 4 servings of three enchiladas</span><br />
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<span style="font-size: large;">12 corn tortillas</span><br />
<span style="font-size: large;">2 cups cooked chicken, shredded</span><br />
<span style="font-size: large;">2 cups Pepper Jack cheese, shredded (It isn't very hot, but if you don't like hot, use Monterrey Jack.)</span><br />
<span style="font-size: large;">3 Tbsp. butter</span><br />
<span style="font-size: large;">3 Tbsp. all-purpose flour</span><br />
<span style="font-size: large;">2 cups chicken broth</span><br />
<span style="font-size: large;">1 4 oz. can chopped green chilies</span><br />
<span style="font-size: large;">1 cup sour cream</span><br />
<span style="font-size: large;">1 cup cheddar cheese (I think I used a little more than a cup.)</span><br />
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<span style="font-size: large;">Preheat oven to 350 degrees. Melt butter in a large skillet. Stir in flour until there are no lumps. Gradually add chicken broth stirring until all is well combined and there are no lumps. Cook until thick and bubbly. Stir in chilies and sour cream. Combine chicken and Pepper Jack cheese. Spread chicken and cheese down the center of each tortilla, roll up, and place seam side down in a 9" x 13" baking dish. Pour sauce over the enchiladas and top with cheddar cheese. Bake for about 20 minutes or until bubbly. Turn on the broiler and broil just until cheese begins to brown. This will only take a couple of minutes so watch it carefully.</span><br />
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<span style="font-size: large;">Source: Adapted from </span><a href="http://wifeofthecolonel.blogspot.com/" style="font-size: x-large;">Walking on Sunshine</a>.<br />
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<span style="font-size: large;">This recipe was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;">Foodie Friends Friday</a><span style="font-size: large;">.</span>
From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-80653096368006232532012-09-13T21:00:00.000-04:002012-09-22T12:32:49.941-04:00Foodie Friends Friday #12<div style="text-align: left;">
<span style="font-size: large;">It is time again for Foodie Friends Friday! Thank you for the great party last week! I can't wait to see what everyone links up this week! </span></div>
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<span style="font-size: large;">This week one lucky winner will receive a custom made spoon ring by <a href="http://www.etsy.com/shop/MissMacie?ref=seller_info">MissMacie</a>.</span></div>
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<img alt="Photo: Are you ready for the PARTY? Goes LIVE at 6pm PST TONIGHT! Up for grabs this week is a BEAUTIFUL SPOON RING Custom Made by Miss Macie (on Etsy) for 1 Lucky Winner!" src="https://sphotos-b.xx.fbcdn.net/hphotos-ash4/c83.0.403.403/p403x403/377592_429315800448620_929526062_n.jpg" />
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<span style="font-size: large;">Here is a recap of last week's winners.</span></div>
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<span style="font-size: large;">Voted top 3:</span></div>
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<span style="font-family: inherit; font-size: large;">#1 Top Voted: </span></div>
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<a href="http://hunwhatsfordinner.blogspot.ca/2012/09/lemon-blueberry-zucchini-loaf.html" style="text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit; font-size: large;">Hun What's For Dinner Lemon Blueberry Zucchini Loaf</span></a></div>
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<span style="font-family: inherit; font-size: large;">#2 Top Voted: </span></div>
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<a href="http://cozycakescottage.com/2012/04/12/buttermilk-breakfast-cake/" style="text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit; font-size: large;">Cozy Cakes Cottage Buttermilk Breakfast Cake</span></a></div>
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<span style="font-family: inherit; font-size: large;">#3 Top Voted:</span></div>
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<a href="http://www.jenmijenmi.com/chocolate-chip-cream-pie/" style="text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit; font-size: large;">Jenmi Jenmi Chocolate Chip Cream Pie</span></a></div>
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<span style="font-size: large;">Most clicked:</span></div>
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<span style="background-color: white; font-family: inherit; font-size: large;">#1Most Clicked:</span></div>
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<a href="http://hunwhatsfordinner.blogspot.ca/2012/09/lemon-blueberry-zucchini-loaf.html" style="text-decoration: none;" target="_blank"><span style="background-color: white; color: black; font-family: inherit; font-size: large;">Hun What's For Dinner Lemon Blueberry Zucchini Loaf</span></a></div>
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<span style="background-color: white; font-family: inherit; font-size: large;">#2Most Clicked:</span></div>
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<a href="http://cozycakescottage.com/2012/04/12/buttermilk-breakfast-cake/" style="text-decoration: none;" target="_blank"><span style="background-color: white; color: black; font-family: inherit; font-size: large;">Cozy Cakes Cottage Buttermilk Breakfast Cake</span></a></div>
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<span style="background-color: white; font-family: inherit; font-size: large;">#3 Most Clicked:</span></div>
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<a href="http://onecreativeprocrastinatinggal.blogspot.com/2012/08/3-in-one-meal.html#links" style="text-decoration: none;" target="_blank"><span style="background-color: white; color: black; font-family: inherit; font-size: large;">One Creative Procrastinating Gal 3 in 1 Meal</span></a></div>
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<span style="font-size: large;">Our sponsor winners were:</span></div>
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<a href="http://www.themeltaways.com/2012/09/06/hasselback-sweet-potatoes/" style="text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit; font-size: large;">T</span><span style="color: black; font-family: inherit; font-size: large; text-decoration: none;">h</span><span style="color: black; font-family: inherit; font-size: large; text-decoration: none;">e Meltaways Hasselback Sweet Potatoes</span></a></div>
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<span style="font-family: inherit; font-size: large;"><a href="http://earning-my-cape.blogspot.com/2012/09/microwave-dried-fruit.html" target="_blank">Earning My Cape Microwave Dried Fruit</a></span></div>
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<a href="http://asliceofsouthern.blogspot.com/2012/09/pineapple-grilled-pork-tenderloin.html" style="text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit; font-size: large;">A Slice of Southern Pineapple Grilled Pork Tenderloin</span></a></div>
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<span style="font-size: large;">Now for my favorites:</span></div>
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<span style="font-size: large;">For the sweet: <a href="http://www.ladybehindthecurtain.com/peanut-butter-cheesecake-brownies/">Peanut Butter Cheese Cake Brownies from The Lady Behind the Curtain</a></span></div>
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<a href="http://www.ladybehindthecurtain.com/peanut-butter-cheesecake-brownies/"><img alt="Lady Behind The Curtain - Peanut Butter Cheesecake Brownies" src="http://dym6wsqjnrqh2.cloudfront.net/wp-content/uploads/2012/07/Lady-Behind-The-Curtain-Peanut-Butter-Cheesecake-Brownies-2-325x480.jpg" /></a>
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<span style="font-size: large;">And, for the savory:</span></div>
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<span style="font-size: large;"><a href="http://isabelleathome.wordpress.com/2012/09/05/chicken-saffron-rice-soup-and-country-bread/">Chicken Saffron Rice Soup and Country Bread from Isabelle at Home</a></span></div>
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<a href="http://isabelleathome.wordpress.com/2012/09/05/chicken-saffron-rice-soup-and-country-bread/"><img src="http://isabelleathome.files.wordpress.com/2012/09/chicken-saffron-rice-soup-serving.jpg" /></a>
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<span style="font-size: large;">If you were one of the one's I picked, hop on over to the <a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a> hosts page and grab your button!</span></div>
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<span style="font-family: inherit; font-size: large;">This week's hosts are:</span></div>
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<span style="font-family: inherit; font-size: large;"><a href="http://www.foodiefriendsfriday.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Foodie Friends Friday</a></span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">Tracy at <a href="http://www.busyvegetarianmom.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Busy Vegetarian Mom</a></span></div>
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<span style="font-family: inherit; font-size: large;">Robyn at <a href="http://www.robynsviewathome.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Robyn's View</a></span></div>
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<span style="font-family: inherit; font-size: large;">Angie at <a href="http://alilcountrysugar.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">A 'Lil Country Sugar</a> </span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">Marlys at <a href="http://marlys-thisandthat.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Marly's This and That</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lois at <a href="http://wifeofthecolonel.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Walking on Sunshine</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lindsey at <a href="http://www.familyfoodfinds.com/" rel="nofollow" style="color: #3b5998; cursor: pointer;" target="_blank">Family Food Finds</a></span></div>
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<span style="font-family: inherit; font-size: large;">Cindy at <a href="http://www.cindysrecipesandwritings.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Cindy's Recipes and Writings</a></span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">R Dawn at <a href="http://www.spatulasonparade.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Spatulas on Parade</a></span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">Ericka at <a href="http://www.chefpickykid.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Chef Picky Kid</a></span></div>
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<span style="font-family: inherit; font-size: large;">Michelle at <a href="http://www.fromcalculustocupcakes.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">From Calculus to Cupcakes</a></span></div>
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<span style="font-family: inherit; font-size: large;">Cynthia at <a href="http://www.feedingbig.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Feeding Big</a></span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">Jodie at <a href="http://www.binomialbaker.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Binomial Baker</a></span></div>
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<span style="font-family: inherit; font-size: large;">Amber at <a href="http://mama%27s%20blissful%20bites/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Mama's Blissful Bites</a></span><br />
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<!-- end InLinkz script -->From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com3tag:blogger.com,1999:blog-534007441075526000.post-25342637405801722802012-09-12T17:28:00.002-04:002012-09-13T21:21:20.270-04:00My Husband's Fabulous Smoked Chicken and Chicken Wings<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit; font-size: large;">So Sunday, while I was pre-making meals and cooking spaghetti squash in the slow cooker, this is what my husband was doing. This some of the best chicken I have eaten, so if you have a smoker, you should definitely try it. </span><br />
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<span style="font-size: large;"><span style="font-family: inherit;">He first had the idea to smoke wings when we went apple picking a few weeks back. We had stopped to eat, and the restaurant had smoked wings. So, after an internet search, he adapted </span><a href="http://www.extraordinarybbq.com/smoked-whole-chicken/" style="font-family: inherit;" target="_blank">this recipe</a><span style="font-family: inherit;"> from </span><a href="http://www.extraordinarybbq.com/smoked-whole-chicken/" style="font-family: inherit;" target="_blank">Extraordinary BBQ</a><span style="font-family: inherit;"> to fit his tastes, which include a little heat, so one of his modifications included the addition of some </span>jalapeno<span style="font-family: inherit;"> peppers. I edited his recipe a bit, but this is mostly in his words.</span></span><br />
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<b><span style="font-family: inherit; font-size: large;">Smoked Chicken and Wings </span></b><br />
<span style="font-family: inherit; font-size: large;">yield: 1 two to three pound chicken and about 40 wings</span><br />
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<span style="font-family: inherit; font-size: large;"><b>Brine</b></span></div>
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<span style="font-family: inherit; font-size: large;">1 gal water (16 cups)</span></div>
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<span style="font-family: inherit; font-size: large;">1 cup Kosher salt</span></div>
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<span style="font-family: inherit; font-size: large;">1 cup Dark brown sugar</span><br />
<span style="font-family: inherit; font-size: large;">1 large jalapeno, seeded and chopped</span></div>
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<span style="font-size: large;">Combine all ingredients in a very large non reactive pot or bowl. Submerge the chicken and wings in the mixture and refrigerate. Let soak for at least two hours or up to two days, but overnight is good. </span><br />
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<span style="font-size: large;"><b>After the brine:</b></span><br />
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<span style="font-size: large;">1 Tbsp. olive oil plus more to oil the chicken and wings</span>
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<span style="font-family: inherit; font-size: large;">Salt and black pepper </span><br />
<span style="font-family: inherit; font-size: large;">1 lemon, cut in quarters</span><br />
<span style="font-family: inherit; font-size: large;">1 medium onion, chopped</span><br />
<span style="font-family: inherit; font-size: large;">1 apple, cut in eighths </span><br />
<span style="font-family: inherit; font-size: large;">2 cloves garlic, crushed</span><br />
<span style="font-family: inherit; font-size: large;">1 large jalapeno, cut in half</span><br />
<span style="font-family: inherit; font-size: large;">optional: red pepper, chili powder, garlic powder, cumin, paprika</span></div>
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<span style="font-size: large;">Rinse chicken and pat dry. Rub oil over entire chicken and wings.</span></div>
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<span style="font-family: inherit; font-size: large;">Sprinkle salt and pepper on outside of chicken and wings. Combine 1 tablespoon olive oil, lemon, onion, apple, garlic and jalapeno stirring to coat. Stuff mixture inside the bird. You may add a light dusting of any, all, or your choice of the optional ingredients. Paprika adds color and my husband says pretty food tastes better.</span></div>
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<span style="font-family: inherit; font-size: large;">Start your coals and bring your smoker temperature up to 250 degrees. He used both apple wood chips and hickory wood
chips for the first 2 hours of cooking. For the next 1 to 3+ hours just use
coal.</span></div>
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<span style="font-family: inherit; font-size: large;">Cook the whole bird for 3 to 6 hours. Bear in mind that the
larger the bird the longer it takes. You
may also cook on a regular grill (gas or coal) with indirect heat.
(coals/burner on one end of the grill bird on the other).</span></div>
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<span style="font-family: inherit; font-size: large;">The chicken is done when the internal temperature checked at the
Leg is 170 degrees.</span></div>
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<span style="font-family: inherit; font-size: large;">For smoking chicken wings the process is much the same
except the wings will take roughly 2 hours to cook. If you are cooking both for the same meal you
need to be aware of your timing. If you want them done in time for the main
meal put them on 2 to 3 hours before the bird is expected to be done. If you
are doing appetizers start them 1 hour after the bird goes on, check them at 2
hours. If they are the "meal"
only smoke them for 1.5 hours and do the balance with out additional wood chips</span></div>
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<span style="font-family: inherit; font-size: large;">Adapted from: </span><a href="http://www.extraordinarybbq.com/smoked-whole-chicken/" style="font-family: inherit; font-size: x-large;">Extraordinary BBQ</a>.<br />
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<span style="font-size: large;">This recipe was shared on <a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a>.</span></div>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-61518624570477862652012-09-10T22:30:00.000-04:002012-09-13T21:21:39.644-04:00Slow Cooker Spaghetti Squash<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-ZhzfTE9Y-s0/UE6bTSZnS3I/AAAAAAAAC_Q/VP7PPLjAkKI/s1600/FCTC+3162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ZhzfTE9Y-s0/UE6bTSZnS3I/AAAAAAAAC_Q/VP7PPLjAkKI/s640/FCTC+3162.jpg" width="640" /></a></div>
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<span style="font-size: large;">Ok, you just have to try this. We love spaghetti squash, but it is just so difficult to cook. I am a small person with small hands, and it is a lengthy, painful experience to cut one in half. And, then it takes forever to cook in the oven, and with the time I get home and the time I need to get in bed, I just don't have time for spaghetti squash very often. But, now you can have it easier. You can put it in your slow cooker. Yes, it takes longer, but you can program when it comes on and you don't have to be there while it cooks. And, the best part, you cook it whole. You don't even have to worry about cutting it in half until it is nice and soft. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It will take two to three hours on high or 4 to six on low. I actually over cooked this one because I was cooking MANY things at the same time, which you will get to read about, and at about two hours on high, I thought it needed about another half an hour. And, about an hour and a half later when I remembered it, I got what you see in the photo. It tasted great, but the strands broke and it didn't really look like spaghetti. Oh well, I had to share anyway because it was so good and so easy. I just tossed this squash with olive oil and salt and pepper, but feel free to do whatever you usually do to yours (or try something new). I think my next one will be the traditional with spaghetti sauce.</span><br />
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<span style="font-size: large;">Slow Cooker Spaghetti Squash</span><br />
<span style="font-size: large;">yield: 1 large squash</span><br />
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<span style="font-size: large;">1 large spaghetti squash (big, but not too big to go in your slow cooker)</span><br />
<span style="font-size: large;">water</span><br />
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<span style="font-size: large;">Pour water into the slow cooker to about 1/2 inch depth. Prick squash several times on each side with a fork. Put squash in the slow cooker (whole). Cook on high 2 to 3 hours or low 4 to 6 hours. Carefully remove squash from slow cooker. When cool enough to touch, cut in half lengthwise. Remove seeds. Serve as desired.</span><br />
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<span style="font-size: large;">This recipe was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;">Foodie Friends Friday</a><span style="font-size: large;">.</span>
From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com3tag:blogger.com,1999:blog-534007441075526000.post-66296850226084288962012-09-08T17:01:00.000-04:002012-09-13T21:22:37.224-04:00Strawberry Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Well, I guess it is pie week. I didn't mean it to be, but my husband had not made his mother's strawberry pie recipe this summer. And, with summer rapidly fading, he wanted to go ahead and get this in. </span></div>
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<span style="font-size: large;">My husband's mother was German, and while the strawberries and glaze in this recipe will taste familiar, the crust may be new to you. </span><span style="font-size: large;">It is thick and almost cake like, and completely delicious. </span><span style="font-size: large;">The glaze is not her recipe, but one that I sort of cobbled together from several others. She used a purchased glaze that we cannot find, so feel free to purchase your favorite if you don't want to make your own. </span></div>
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<span style="font-size: large;"><b>Strawberry Pie</b></span></div>
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<span style="font-size: large;">yield: serves 8</span></div>
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<span style="font-size: large;">3 cups all-purpose flour</span></div>
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<span style="font-size: large;">2 tsps. baking powder</span>
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<span style="font-size: large;">1/4 tsp. salt</span></div>
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<span style="font-size: large;">2 cups sugar</span>
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<span style="font-size: large;">4 Tbsp. milk</span></div>
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<span style="font-size: large;">1/2 cup (1 stick butter)</span></div>
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<span style="font-size: large;">2 eggs</span></div>
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<span style="font-size: large;">1 Tbsp. vanilla extract</span></div>
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<span style="font-size: large;">1 lb. strawberries, sliced or halved </span></div>
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<span style="font-size: large;">Strawberry Glaze (see recipe below)</span></div>
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<span style="font-size: large;">Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. Pour onto a cutting board and shape into a round mound of flour. Cut butter into thin slices and arrange around the top. Put the sugar around the top over the butter. Create a well in the center and add milk, vanilla, and eggs. Mix together with you hands until it holds together. Press into the bottom of a 9 inch spring form pan. Bake for 35 or 40 minutes or until a pick inserted into the center comes out clean. Allow to cool completely in pan Top with strawberries and glaze and refrigerate.</span></div>
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<span style="font-size: large;"><b>Glaze</b></span></div>
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<span style="font-size: large;">1 cup strawberries, pureed (I puree mine in the food processor.)</span></div>
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<span style="font-size: large;">3/4 cup sugar</span></div>
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<span style="font-size: large;">2 Tbsps. cornstarch</span></div>
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<span style="font-size: large;">3/4 cup cold water</span></div>
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<span style="font-size: large;">Disolve cornstarch in water. In a medium sauce pan mix together all ingredients and cook over medium heat until boiling stirring constantly. Continue cooking and stirring until the mixture is thick and clear. Cool before glazing pie.</span></div>
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<span style="font-size: large;">This recipe was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;">Foodie Friends Friday</a><span style="font-size: large;">.</span>
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<a href="http://3.bp.blogspot.com/-1ZFEeF9aKaY/UEfgBt2ouwI/AAAAAAAAC9o/AaOzdwex72w/s1600/FCTC+3059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-1ZFEeF9aKaY/UEfgBt2ouwI/AAAAAAAAC9o/AaOzdwex72w/s640/FCTC+3059.jpg" width="640" /></a></div>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com4tag:blogger.com,1999:blog-534007441075526000.post-64784168389930914292012-09-06T21:10:00.001-04:002012-09-10T05:50:46.949-04:00Foodie Friends Friday #11<br />
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<span style="font-family: inherit; font-size: large;">Thank you to everyone who linked up last week. It was a great Foodie Friends Friday week! This week three randomly selected recipes will recieve a kitchen hand towel from <a href="http://www.etsy.com/shop/bazordesigns" target="_blank">Bazor Designs</a>.</span><br />
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<span style="font-family: inherit; font-size: large;">Here are last week's winners:</span><br />
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<span style="font-family: inherit; font-size: large;">Sponsor Winners:</span></div>
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<span style="font-family: inherit; font-size: large;">Hot Eats and Cool Reads <a href="http://www.hoteatsandcoolreads.com/2012/08/raspberry-custard-recipe.html" target="_blank">Raspberry Custard</a>
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<span style="font-family: inherit; font-size: large;">The Big Green Bowl <a href="http://thebiggreenbowl.blogspot.com/2011/08/toffee-bars.html" target="_blank">Toffee Bars</a>
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<span style="font-family: inherit; font-size: large;">Zent Mrs & The Mr</span></div>
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<span style="font-family: inherit; font-size: large;"><a href="http://zentmrs.blogspot.com/2012/08/chocolate-caramel-peanut-popcorn.html" target="_blank">Chocolate Caramel Peanut Popcorn Cupcakes</a> </span></div>
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<span style="font-family: inherit; font-size: large;">T</span><span style="background-color: white; font-family: inherit; font-size: large;">op Voted:</span></div>
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<span style="font-family: inherit; font-size: large;">#1 Frittata with Goat Cheese <a href="http://thefullfridge-kathi.blogspot.com/2012/08/frittata-with-goat-cheese.html" target="_blank">From: The Full Fridge</a></span><br />
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<span style="font-family: inherit; font-size: large;">#2 Low Fat Turkey Taco Pizza <a href="http://ceoofmeinc.com/2012/08/31/low-fat-turkey-taco-pizza-recipe/" target="_blank">From: CEO of Me, Inc.</a></span><br />
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<span style="font-family: inherit; font-size: large;">#3Applesauce Muffins <a href="http://cozycakescottage.com/2012/08/28/applesauce-muffins/" style="background-color: white;" target="_blank">From: Cozy Cakes Cottage</a></span><br />
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<span style="font-family: inherit; font-size: large;">Most Clicks:</span><br />
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<span style="font-family: inherit; font-size: large;">Applesauce Muffins <a href="http://cozycakescottage.com/2012/08/28/applesauce-muffins/" style="background-color: white;" target="_blank">From: Cozy Cakes Cottage</a></span><br />
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<span style="font-family: inherit; font-size: large;">Zucchini Oatmeal Cookies <a href="http://hunwhatsfordinner.blogspot.ca/2012/09/zucchini-oatmeal-cookies.html" style="background-color: white;" target="_blank">From: Hun What's For Dinner</a></span><br />
<span style="font-family: inherit; font-size: large;"><br class="Apple-interchange-newline" />Smothered Pork Chops <a href="http://mybiscuitsareburning.blogspot.com/2012/08/smothered-pork-chops.html" target="_blank">From: My Biscuits are Burning</a></span></div>
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<span style="font-size: large;">Here are my favorites from last week. Hop on over to the <a href="http://www.foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a> hosts page and grab your button.</span></div>
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<span style="font-size: large;">The sweet: <a href="http://thebakerbecky.blogspot.com/2012/08/caramel-sandwich-cookies_31.html" target="_blank">Caramel Sandwich Cookies by Baker Becky</a></span></div>
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<a href="http://thebakerbecky.blogspot.com/2012/08/caramel-sandwich-cookies_31.html" target="_blank"><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TJidFBj490ngp3Z4XkvXVxBQhDOQRyzrCF783lpfg_oR4FiH7waEnJ3Caq_JJKSOal9rBzzn_9LfeD3HlAN1mXeTdXjqLNVoyn0E6gZHqP_NRIW-Oz9fJaqjMStDsq8MhwzD5woiqkY/s320/caramelcookies14.jpg" width="247" /></a>
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<span style="font-family: inherit; font-size: large;">And, the savory: <a href="http://stephwnekcookbookproject.blogspot.com/2012/09/spinach-and-cheese-stuffed-chicken.html" target="_blank">Spinach and Cheese Stuffed Chicken by The Cookbook Project</a></span></div>
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<a href="http://stephwnekcookbookproject.blogspot.com/2012/09/spinach-and-cheese-stuffed-chicken.html" target="_blank"><img height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8WxzoB4SA7iWxK3PcJmhFrgGwAswHvfwnM98-UK8EQHrFqxKe9j3dGoyhrX_uNWfu8XKuS89j-hWk8spj2GFH28Q4BJP4UhACv7IoS02xRQwpuud8yNSwAEol4rzbxqW1KjUnyE0mOXn/s320/IMG_0170%5B1%5D.JPG" width="320" /></a>
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<span style="font-family: inherit; font-size: large;">This week's hosts are:</span></div>
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<!-- end InLinkz script -->From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com0tag:blogger.com,1999:blog-534007441075526000.post-63570737988306874812012-09-04T20:16:00.001-04:002012-09-12T16:19:37.449-04:00French Apple Tart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I have wanted to make a French Apple Tart for <i>years</i>. In fact, I bought this pan to make a French Apple Tart ... when I was a teenager. I now have teenagers of my own, one of which is eighteen. To be honest, I have no idea why I have not made one before. I've wanted to, but just have not gotten around to it. It is not like I've not made tarts over the years in this pan, just not a French Apple Tart. I've decided to start writing these things down, so that a great idea doesn't just go unrealized for years, especially not over twenty years.</span><br />
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<span style="font-size: large;">So last week when we went apple picking, I decided this was the time, so I went in search of recipes and found <a href="http://www.saveur.com/article/Recipes/Saveur-100-2011-French-Apple-Tart" target="_blank">Sara Moulton's French Apple Tart at Saveur</a> and decided to give it a try. Let me tell you, this recipe is a must try. Not only is the crust wonderful, but it is one of the easiest I have worked with. And, while the filling may seem overly simple with few ingredients, trust me, it is decadent. It was definitely worth the twenty year wait, but I don't plan to wait that long before making it again.</span><br />
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<span style="font-size: large;"><b>French Apple Tart</b></span><br />
<span style="font-size: large;">yield: 8 servings</span><br />
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<span style="font-size: large;">1 1/4 cups all-purpose flour, plus a little more to dust your rolling area</span><br />
<span style="font-size: large;">1 1/2 sticks (3/4 cup) unsalted butter, cold and divided</span><br />
<span style="font-size: large;">1/4 tsp. kosher salt</span><br />
<span style="font-size: large;">3 Tbsps. ice water</span><br />
<span style="font-size: large;">6 large yellow apples, peeled, cored, and halved (The original recipe calls for golden delicious, but I used the Jona Gold we picked at <a href="http://www.mercier-orchards.com/" target="_blank">Mercier Orchards</a>.)</span><br />
<span style="font-size: large;">1/4 cup sugar</span><br />
<span style="font-size: large;">1/2 cup good quality apricot jam</span><br />
<span style="font-size: large;">optional: whipped cream for serving</span><br />
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<span style="font-size: large;">Pulse together flour, butter, and salt in a food processor using the knife blade until crumbly. While the food processor runs, gradually at water. Let the processor run until the dough begins to stick together. Press the dough into a disk, wrap in plastic wrap, and refrigerate for one hour.</span><br />
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<span style="font-size: large;">Remove the dough from the refrigerator and roll out on a lightly floured surface until it is about 13 inches in diameter. Draping dough over rolling pin, transfer the dough to an 11 inch tart pan with removable bottom. Fit the dough into the pan and trim excess with a knife. Prick the tart dough with a for several times (see the photo below). </span><br />
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<span style="font-size: large;">Preheat oven to 375 degrees. Thinly slice apple halves, press the sliced halves to fan, and place over the dough leaving the center clear and saving one half to decorate the center. Cut some of the halves into quarters to fit in the empty spaces. Slice the final half and use the pieces to fit around the center to create a rose shape. Place a few sliced wedges in the very center. Sprinkle with sugar. Bake for 60 to 70 minutes.</span><br />
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<span style="font-size: large;">While tart is baking. Heat the apricot jam in a small saucepan stirring constantly until soft and thin. Strain the jam with a fine mesh strainer. When tart is finished baking, brush jam over apples. Allow to cool before serving. Serve with whipped cream if desired.</span><br />
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<span style="font-size: large;">Source: </span><a href="http://www.saveur.com/article/Recipes/Saveur-100-2011-French-Apple-Tart" style="font-size: x-large;" target="_blank">Sara Moulton's French Apple Tart at Saveur</a><br />
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<span style="font-size: large;">This recipe was shared on <a href="http://www.foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a>.</span><br />
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com14tag:blogger.com,1999:blog-534007441075526000.post-50827591976993359662012-09-02T11:56:00.000-04:002012-09-06T21:13:59.472-04:00Saying Farewell to Summer with Barbecue<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">First, let me say that this post is about sauce instead of meat. The ribs you see here were smoked by my husband and were absolutely wonderful, but I really have no idea how he did that. But, I did make one of the sauces and know what he did to make the other, so that is what I am posting about. We actually made this meal a while back, but I saved the post for a holiday that is frequently celebrated with barbecue, so Labor Day weekend seemed perfect.</span></div>
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<span style="font-size: large;">We made two different sauces for the barbecue. The first is an Alabama tradition, white barbecue sauce. It is usually eaten on chicken, but I wanted to try it anyway, and was very pleasantly surprised. Despite its mayonnaise base, white barbecue sauce does have a barbecue type flavor. I will definitely be using it again in the future! I adapted it from several different white barbecue sauce recipes. If you are looking to try something a bit different for your Labor Day meal, it is the way to go. </span><span style="font-size: large;">The red barbecue is a Kansas City rib sauce my husband found </span><a href="http://bbq.about.com/od/barbecuesaucerecipes/r/ble00114.htm" style="font-size: x-large;" target="_blank">here</a><span style="font-size: large;">. If you want to stay traditional with your Labor Day meal, this is the one you want.</span></div>
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<span style="font-size: large;"><b>Alabama White Barbecue Sauce</b></span></div>
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<span style="font-size: large;">yield</span><span style="font-size: large;">: about 1 3/4 cups</span></div>
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<span style="font-size: large;">1 cup mayonnaise (I used light.)</span></div>
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<span style="font-size: large;">1/2 cup apple cider vinegar</span></div>
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<span style="font-size: large;">2 Tbsps. lemon juice</span></div>
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<span style="font-size: large;">2 Tbsps. horseradish (plain, not sauce)</span></div>
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<span style="font-size: large;">2 Tbsps. freshly ground black pepper</span></div>
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<span style="font-size: large;">1/2 tsp. salt</span></div>
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<span style="font-size: large;">1/4 tsp cayenne pepper</span></div>
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<span style="font-size: large;">Whisk together all ingredients until well blended. Serve with grilled or smoke meat (especially chicken). Store in the refrigerator for up to one week.</span></div>
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<span style="font-size: large;"><b>Kansas City Rib Sauce</b></span></div>
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<span style="font-size: large;">yield: 2 cups</span></div>
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<span style="font-size: large;">1 cup ketchup</span></div>
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<span style="font-size: large;">1/3 cup water</span></div>
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<span style="font-size: large;">1/4 cup apple cider vinegar</span></div>
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<span style="font-size: large;">1/4 cup light brown sugar</span></div>
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<span style="font-size: large;">3 Tbsp. olive oil</span></div>
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<span style="font-size: large;">2 Tbsp. Hungarian paprika</span></div>
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<span style="font-size: large;">1 Tbsp. chili powder</span></div>
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<span style="font-size: large;">2 cloves garlic, minced</span></div>
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<span style="font-size: large;">1 tsp. cayenne pepper</span></div>
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<span style="font-size: large;">Heat oil over medium. Saute garlic in oil just until fragrant being careful not to burn the garlic. Stir in remaining ingredients and reduce heat to low. Allow to cook until thickened (about 15 minutes). Serve with grilled or smoked meat.</span></div>
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<span style="font-size: large;">Source: Slightly adapted from <a href="http://bbq.about.com/od/barbecuesaucerecipes/r/bl91211c.htm" target="_blank">Derrick Riches at About.com</a>.</span></div>
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<span style="font-size: large;">This recipe was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;" target="_blank">Foodie Friends Friday</a><span style="font-size: large;">.</span>
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<a href="http://2.bp.blogspot.com/-YKra0O1zhOA/UEN3Oy8E5fI/AAAAAAAACzI/7G_GYZdpO9I/s1600/FCTC+2186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-YKra0O1zhOA/UEN3Oy8E5fI/AAAAAAAACzI/7G_GYZdpO9I/s640/FCTC+2186.jpg" width="638" /></a></div>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com2tag:blogger.com,1999:blog-534007441075526000.post-39191640843706264452012-08-30T21:27:00.000-04:002012-09-03T20:35:37.247-04:00Foodie Friends Friday #10<br />
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<span style="font-family: inherit; font-size: large;">Thanks to everyone for linking up last week. We had a great linky party. This week our very own Robyn of </span><a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.robynsviewathome.blogspot.com&h=EAQG2yJHx&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; font-size: x-large; text-align: center; text-decoration: none;" target="_blank">Robyn's View</a> i<span style="font-size: large;">s providing the prize for three lucky, randomly picked winners. She has a great blog that is full of recipes, crafts, and DIY ideas. Just one of these great ideas is her ranch dressing mix, and that is what she will be providing the three lucky winners. Thank you Robyn!</span></div>
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<span style="font-size: large;">Here are last week's winners: </span></div>
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<strong><span style="font-family: inherit; font-size: large;">We switched things up a bit and now have 3 sets of winners every week.</span></strong></div>
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<span style="font-family: inherit; font-size: large;">1. Top Voted</span></div>
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<span style="font-family: inherit; font-size: large;">2. Most Clicked</span></div>
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<span style="font-family: inherit; font-size: large;">3. Random Picked for Sponsor Gift</span></div>
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<span style="font-family: inherit; font-size: large;"><strong>So lets start by recapping the Top 3 VOTED recipes.</strong> </span></div>
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<span style="font-family: inherit; font-size: large;">You get a permanent place on the "Page of Fame" and a "Brag Button" for your Blog!</span></div>
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<span style="font-family: inherit; font-size: large;">1. Muffin Doughnuts <span style="color: black;"> from <a href="http://cozycakescottage.com/2012/08/23/cooking-with-gooseberry-patch-muffin-doughnuts/" target="_blank">Cozy Cakes Cottage</a></span></span></div>
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<span style="font-family: inherit; font-size: large;">2. Turtle Smoothie <span style="color: #ff3f00;"> </span>from<span style="color: #666666;"> <a href="http://projecthealthyeverafter.com/2012/08/turtle-smoothie/" target="_blank">Project Healthy Ever After</a></span></span></div>
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<span style="font-family: inherit; font-size: large;">3. White Chocolate Cranberry Oatmeal Delights <span style="color: black;"> also from <a href="http://projecthealthyeverafter.com/2012/08/white-chocolate-cranberry-oatmeal-delights/" target="_blank">Project Healthy Ever After</a></span></span></div>
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<strong><span style="font-family: inherit; font-size: large;">And...The "Most Clicked" Recipe Links also get a place on the "Page of Fame" and a "Most Clicks" Brag Button for your blog too!</span></strong></div>
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<a aria-controls="js_0" aria-haspopup="true" aria-owns="js_0" data-hovercard="/ajax/hovercard/page.php?id=312672158767952" href="http://cozycakescottage.com/" id="js_1" style="text-decoration: none;"><span style="color: #134f5c; font-family: inherit; font-size: large;">Cozycakes Cottage</span></a></div>
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<!-- end InLinkz script -->From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com0tag:blogger.com,1999:blog-534007441075526000.post-60611894509953152062012-08-29T19:20:00.000-04:002012-08-29T19:20:24.346-04:00Garlic Rosemary Chicken - Budget Friendly<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QgmYnTD4x4E/UD6ZqxK5caI/AAAAAAAACxM/Vxhss_gs9Ts/s1600/FCTC+3040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-QgmYnTD4x4E/UD6ZqxK5caI/AAAAAAAACxM/Vxhss_gs9Ts/s640/FCTC+3040.jpg" width="640" /></a></div>
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<span style="font-size: large;">This is a super inexpensive, super easy recipe that is really good too. Our local grocery store regularly has chicken leg quarters on sale very inexpensively, so using them is very helpful to the budget. I know it is boring, but I actually like them just salted and peppered and then roasted or grilled, but this is almost as easy and even better. You will notice that there is no fat in the recipe, and trust me you don't need any. I leave the skin on during cooking, and it provides all the fat you need. The skin is wonderfully crispy and tasty, but the chicken is still good if you want to remove it after cooking to eliminate some of the fat. </span><br />
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<span style="font-size: large;"><b>Garlic Rosemary Chicken</b></span><br />
<span style="font-size: large;">yield: 1 serving per leg quarter</span><br />
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<span style="font-size: large;">1 leg quarter per person</span><br />
<span style="font-size: large;">1 garlic clove per leg quarter, sliced</span><br />
<span style="font-size: large;">1 4 inch piece of fresh rosemary per leg quarter, cut in half</span><br />
<span style="font-size: large;">sea salt and freshly ground black pepper to taste</span><br />
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<span style="font-size: large;">Preheat oven to 350 degrees. Place the garlic slices on the chicken underneath the skin, making sure to put some on the leg and some on the thigh. Insert the rosemary underneath the skin, placing one half under the leg skin and the other half under the thigh skin. Sprinkle with salt and pepper (on the outside of the skin). Bake for about an hour or until juices run clear.</span><br />
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com0tag:blogger.com,1999:blog-534007441075526000.post-1221121940075745332012-08-28T20:45:00.002-04:002012-08-30T21:38:49.258-04:00Butternut Squash with Browned Butter Sage Sauce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgbvpm50fBrbwrm6HPzPG0UJC9o3qfdRJEkXRsPD71X22IeKKm0JepR3vVmB3HO80osemi_UDZqSfjWtTW58a_07bRhou-h7Q4m3F7AK4fJPn97F6EcHaxwwoXw8TczqOC3Qv8pxchyk/s1600/FCTC+3031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgbvpm50fBrbwrm6HPzPG0UJC9o3qfdRJEkXRsPD71X22IeKKm0JepR3vVmB3HO80osemi_UDZqSfjWtTW58a_07bRhou-h7Q4m3F7AK4fJPn97F6EcHaxwwoXw8TczqOC3Qv8pxchyk/s640/FCTC+3031.jpg" width="640" /></a></div>
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<span style="font-size: large;">I love the browned butter, sage, and butternut squash combination. And, while I usually put this sauce over butternut squash ravioli , we are trying not to eat too many carbs for dinner, so ravioli is kind out. Butternut squash has quite a few carbs all by itself, so it doesn't need the addition of pasta, and you still get a great flavor combination. </span><br />
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<span style="font-size: large;"><b>Butternut squash with Browned Butter Sage Sauce</b></span><br />
<span style="font-size: large;">yield: 4 servings</span><br />
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<span style="font-size: large;">1 large butternut squash, peeled, seeded, and cut into bite sized chunks</span><br />
<span style="font-size: large;">1 stick butter</span><br />
<span style="font-size: large;">2 Tbsps. fresh sage, chopped</span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
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<span style="font-size: large;">Boil the squash until tender enough to pierce with a fork (about 10 minutes). Brown butter. To brown butter, melt it in a medium sauce pan and continue cooking over medium heat until medium brown in color. This will take several minutes and the butter will go through two stages where it gets a white foamy top before it begins to brown. Remove from heat and immediately add sage. Pour over squash and serve while hot.</span><br />
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<span style="font-size: large;">This recipe was shared on <a href="http://www.foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a></span><br />
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com4tag:blogger.com,1999:blog-534007441075526000.post-20713710375562662282012-08-27T22:37:00.000-04:002012-08-30T21:39:55.769-04:00Apfel Studel and Apple Picking<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Here in the south, it is already apple picking time. This doesn't usually get started well until September, but it is a bit earlier this year because of the extreme heat we had this summer. The quintessential baking apple, the Granny Smith, won't be ready for a few weeks yet, but we have a busy late September and early October, so we went ahead to <a href="http://www.mercier-orchards.com/" target="_blank">Mercier Orchards</a> last Saturday to pick apples, including the Jonagold, which can be used in baking and is in this recipe. We also picked Red Delicious, McIntosh, and Crimson Crisp. If you are in north Georgia, you really should stop at <a href="http://www.mercier-orchards.com/" target="_blank">Mercier Orchards</a>. They have apples (u-pick as well as picked for you), a small restaurant, bakery (yummy fried apple pies), and a gift shop that contains many gourmet foods. At the end of this post, are pictures of the orchard, so be sure to scroll down and see them.</span><br />
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<span style="font-size: large;">Now, about the apfel strudel or apple strudel, as I said before, we went to pick apples, and after you pick apples, you have to decide what to do with them. One of the things my husband has been planning to do is to cook something from the out of print cookbook, <a href="http://www.amazon.com/Luchows-German-Cookbook-Mitchell-Jan/dp/B0011ZY1R6/ref=sr_1_5?s=books&ie=UTF8&qid=1346119762&sr=1-5&keywords=luchow%27s+german+cookbook" target="_blank">Luchow's</a>, that my parents gave him for Christmas last year. His mom was German and this cookbook was from a famous German restaurant in New York, so we put these two plans together and made apfel strudel from the cookbook (adapted just a little bit) using the freshly picked apples. I have to say the filling in this is out of this world! If you like apple desserts, you have to try it!</span><br />
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<span style="font-size: large;"><b>Apfel Strudel</b></span><br />
<span style="font-size: large;">yield: 4 servings</span><br />
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<span style="font-size: large;">2 eggs</span><br />
<span style="font-size: large;">6 Tbsp. unsalted butter, softened</span><br />
<span style="font-size: large;">1 cup all-purpose flour</span><br />
<span style="font-size: large;">1/4 salt</span><br />
<span style="font-size: large;">2 large tart apples, chopped</span><br />
<span style="font-size: large;">1/2 cup sliced almonds</span><br />
<span style="font-size: large;">2 Tbsps. candied citron, chopped</span><br />
<span style="font-size: large;">1/4 dried currants (I used raisins because I couldn't find currants.)</span><br />
<span style="font-size: large;">1/2 cup sugar</span><br />
<span style="font-size: large;">1 1/2 tsps. cinnamon</span><br />
<span style="font-size: large;">optional: whipped cream for serving</span><br />
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<span style="font-size: large;">Preheat oven to 400 degrees. Line a large baking pan with parchment. Grease lightly. Beat together eggs with three tablespoons softened butter. Stir in flour and salt. Knead dough for twenty minutes. Stretch dough out until very thin. Top 1/2 of dough with apples. Sprinkle with almonds, citron, and currants or raisins. Dot with one tablespoon butter. Fold pastry over filling and shape into a long log. Spread with remaining butter. Bake for about 30 minutes or until golden and reduce heat to 350 degrees and continue baking until well browned. Serve warm with whipped cream.</span><br />
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<span style="font-size: large;">Source: Adapted from </span><a href="http://www.amazon.com/Luchows-German-Cookbook-Mitchell-Jan/dp/B0011ZY1R6/ref=sr_1_5?s=books&ie=UTF8&qid=1346119762&sr=1-5&keywords=luchow%27s+german+cookbook" style="font-size: x-large;" target="_blank">Luchow's</a> <span style="font-size: large;">German Cookbook.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">This recipe was shared on <a href="http://www.foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a>.</span><br />
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<span style="font-size: large;">I will leave you with pictures from the orchard.</span><br />
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com1tag:blogger.com,1999:blog-534007441075526000.post-504234795243661232012-08-26T11:05:00.000-04:002012-08-30T21:40:20.213-04:00Another try for the best chocolate chip cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">These are really, really good. My son says they are the best he has eaten, but then he is only fifteen. They are the best I have made, but I think they are not quite perfect for me. They are really, really close, but eventually you are going to find another recipe here that I at least think I have improved. Of course, what is perfect is very subjective, so they might be perfect to you. I have tried all the "perfect" chocolate chip cookie recipes I can find and none of them are so I am coming up with my own. I used <a href="http://fromcalculustocupcakes.blogspot.com/2012/05/in-search-of-perfect-chocolate-chip.html" target="_blank">this recipe</a> from last time as a jumping off point. They are really good too, they just taste a bit short bready, which is good, just not what I am aiming for. For these, I browned the butter, added a little more egg, and used dark brown sugar. This definitely made them richer and got rid of the short breadiness, but somehow they I think the cornstarch takes away from the dark brown sugar - makes it seem less dark, or something. I don't know, but I will tweak it again and share it, but in the mean time, these are really thick and chewy, and I am having trouble staying out of them, so they just might be your favorites because they are <b>really</b> close for me.</span><br />
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<b><span style="font-size: large;">Chocolate Chip Cookies</span></b><br />
<span style="font-size: large;">yeild: about 45 cookies</span><br />
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<span style="font-size: large;">1 1/2 cups (3 sticks) salted butter</span><br />
<span style="font-size: large;">1 1/2 cups dark brown sugar</span><br />
<span style="font-size: large;">1/2 cup sugar</span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">4 tsp. vanilla extract</span><br />
<span style="font-size: large;">4 cups all purpose flour</span><br />
<span style="font-size: large;">4 tsps. cornstarch</span><br />
<span style="font-size: large;">1 tsp. baking soda</span><br />
<span style="font-size: large;">1/2 tsp. salt</span><br />
<span style="font-size: large;">2 cups semi-sweet chocolate chips</span><br />
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<span style="font-size: large;">In a large sauce pan, heat butter over medium until browned. Pour butter into a bowl and refrigerate until semi solid. </span><br />
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<span style="font-size: large;">Preheat oven to 350 degrees. Line two large baking sheets with parchment. Whisk together flour, cornstarch, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream together browned butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined. Stir in chocolate chips. Using a cookie scoop, drop overstuffed cookie scoops full onto prepared pan. Bake for approximately 10 minutes or until the edges just begin to turn golden. Cool before eating.</span><br />
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<span style="font-size: large;">Source: Adapted from <a href="http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html">Best-Ever Chocolate Chip Cookies</a> by <a href="http://kelseysappleaday.blogspot.com/">Kelsey at Apple a Day</a> via <a href="http://pintrest.com/">Pinetrest</a> who adapted <a href="http://www.foodnetwork.ca/recipes/Dessert/Chocolate/recipe.html?dishid=2633">this recipe by Anna Olsen</a> from <a href="http://www.foodnetwork.ca/">Food Network Canada</a>.</span><br />
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<span style="font-size: large;">This recipe was shared on </span><a href="http://www.foodiefriendsfriday.com/" style="font-size: x-large;" target="_blank">Foodie Friends Friday</a><span style="font-size: large;">.</span>
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<br />From Calculus to Cupcakeshttp://www.blogger.com/profile/00311098571531641723noreply@blogger.com5tag:blogger.com,1999:blog-534007441075526000.post-50784229989724282562012-08-23T20:25:00.002-04:002012-08-23T20:59:44.794-04:00Foodie Friends Friday #9<span style="font-size: large;">Some of you may have noticed that I didn't host <a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a> last week. We had to take my daughter back to college last weekend, so I took the week off. As it turns out, I probably would have had time, but I was afraid I wouldn't, but I'm back this week. The recipes last week looked really good - just because I didn't host doesn't mean I stayed away.</span><br />
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<span style="font-size: large;">This week's winners will be randomly picked to receive HOT jam from <a href="https://www.facebook.com/pages/Dogwood-Acres/143771075672511">Dogwood Acres</a>. </span><br />
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<span style="font-size: large;">Here is a recap of last week's winners:</span><br />
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<span style="font-size: medium;"><strong>Top 3 Voted Recipes</strong>!</span></div>
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#1 <a href="http://jamsnpans.wordpress.com/2012/08/16/petits-gateaux-apple-carrot-and-walnut-cakes/" style="color: #66cccc; text-decoration: none;" target="_blank">Jams n Pans</a> <em>Petits Gateaux ..Apple carrot and walnut cakes</em> 13 Votes</div>
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<a class="_inlinkzA" href="http://www.inlinkz.com/displayurl.php?id=7783999" style="color: #66cccc; text-decoration: none;" target="_blank" title="Go to http://jamsnpans.wordpress.com/2012/08/16/petits-gateaux-apple-carrot-and-walnut-cakes/ "><img class="_inlinkzI" height="150" src="http://184.154.159.230/thumbs/20120818/thmb502fa1aea019e.jpg" style="border: none; position: relative;" width="150" /></a></div>
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#2 <a href="http://www.hugsandcookiesxoxo.com/2012/08/reeses-overload-cake-2-peanut-butter.html" style="color: #66cccc; text-decoration: none;" target="_blank">Hugs and Cookies XOXO</a> <em>Reese's Overload Cake</em> 9 Votes</div>
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<a class="_inlinkzA" href="http://www.inlinkz.com/displayurl.php?id=7765696" style="color: #66cccc; text-decoration: none;" target="_blank" title="Go to http://www.hugsandcookiesxoxo.com/2012/08/reeses-overload-cake-2-peanut-butter.html "><img class="_inlinkzI" height="150" src="http://184.154.159.230/thumbs/20120816/thmb502daee2e0af5.jpg" style="border: none; position: relative;" width="150" /></a></div>
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#3 <a href="http://rantsfrommycrazykitchen.com/2012/05/15/chicken-pot-pie/" style="color: #66cccc; text-decoration: none;" target="_blank">Rants from My Crazy Kitchen</a> <em>Chicken Pot Pie</em> 7 Votes</div>
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<a class="_inlinkzA" href="http://www.inlinkz.com/displayurl.php?id=7775608" style="color: #66cccc; text-decoration: none;" target="_blank" title="Go to http://rantsfrommycrazykitchen.com/2012/05/15/chicken-pot-pie/ "><img class="_inlinkzI" height="150" src="http://184.154.159.230/thumbs/20120817/thmb502e93cdd64eb.jpg" style="border: none; position: relative;" width="150" /></a></div>
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Congratulations! Thanks to our Sponsors this week: <a href="https://www.facebook.com/pages/Farm-Girls-Glitz-And-Glam/251185011666366?ref=ts#!/pages/Farm-Girls-Glitz-And-Glam/251185011666366" style="color: #66cccc; text-decoration: none;" target="_blank"><span style="color: #339999;">Farm Girls Glitz and Glam</span></a> you will be receiving wonderful Lavender Scented Body Scrub.</div>
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AND...Make sure you pick up your "Voted Top 3" Button from the "<a href="http://www.foodiefriendsfriday.com/p/page-of-fame.html" style="color: #66cccc; text-decoration: none;" target="_blank"><span style="color: #339999;">Page of Fame</span></a>"</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAE-6Tjv37aftizYbcPeFmHIq5vQpGko880dycq_3bYjE-YIJK9ONpTHSgASblAhzbZQuFYzXJIGuK8Qtw7A0X_OVPNz0zEE7HvhaUMJyAzlyOQIXl1AhaSKlcpv24zNg8xgVhwBoCw_Y/s1600/WinnerBadge.jpg" /></div>
<a href="http://www.foodiefriendsfriday.com/p/page-of-fame.html" style="background-color: white; color: #66cccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-decoration: none;" target="_blank"><span style="color: #339999;"></span></a><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" />
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<strong><span style="font-size: medium;">And our "CLICK STARS" for this week are:</span></strong></div>
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(with the most "clicks" on their recipes)</div>
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<em>Swedish Berry Blondies</em></div>
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From: <a href="http://hunwhatsfordinner.blogspot.ca/2012/08/swedish-berry-blondies.html" style="color: #66cccc; text-decoration: none;" target="_blank">Hun What's For Dinner?</a></div>
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<em>No Bake Butterscotch Pretzel Bars</em></div>
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From <a href="http://mybiscuitsareburning.blogspot.com/2012/08/no-bake-butterscotch-pretzel-bars.html" style="color: #66cccc; text-decoration: none;" target="_blank">My Biscuits are Burning</a></div>
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<em>Petits Gateaux ..Apple carrot and walnut cakes</em> </div>
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From: <a href="http://jamsnpans.wordpress.com/2012/08/16/petits-gateaux-apple-carrot-and-walnut-cakes/" style="color: #66cccc; text-decoration: none;" target="_blank">Jams n Pans</a></div>
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Make sure you go and pick up your "Click Star" Button from the "<a href="http://www.foodiefriendsfriday.com/p/page-of-fame.html" style="color: #66cccc; text-decoration: none;" target="_blank"><span style="color: #339999;">Page of Fame</span></a>"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HRHhyphenhyphentmXqUuQqhyYcXZ2A4LMWMT-FO5MhHRAy440vybs2LYmd2ebP7-x-7lF8-BCq_zEHDQx_jYz-aglnQ5gKgtxHNhiU1TPY46gkI86MDdmPUk-NiL-GiCZEa2CNbteUpeStC06nzk/s1600/MostClicksBadge.jpg" imageanchor="1" style="color: #32ffed; margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HRHhyphenhyphentmXqUuQqhyYcXZ2A4LMWMT-FO5MhHRAy440vybs2LYmd2ebP7-x-7lF8-BCq_zEHDQx_jYz-aglnQ5gKgtxHNhiU1TPY46gkI86MDdmPUk-NiL-GiCZEa2CNbteUpeStC06nzk/s1600/MostClicksBadge.jpg" style="border: none; position: relative;" /></a></div>
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<span style="font-family: inherit; font-size: large;">Here are my favorites from last week:</span></div>
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<span style="font-family: inherit; font-size: large;">The sweet:</span></div>
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<span style="font-family: inherit; font-size: large;">these S'more Truffles by <a href="http://mommyssweetconfessions.blogspot.com/2012/08/smores-truffles.html" target="_blank">Mommy's Sweet Confessions</a></span></div>
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<a href="http://mommyssweetconfessions.blogspot.com/2012/08/smores-truffles.html" target="_blank"><img height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILVMjVsFqy-HUdFL5Xx2KT-XGUaBowXvA5nK-ATL4OLdcP6h1sNujYSN96tHQ3Wa-2a9syHmrgrfFrSzEoSYv02G6n3d1bKUVjIkkbpcfmOWR4EWODEVpy_pgNlE-QE7hMUVulD_NgWiy/s320/smoretruffles_logo.jpg" width="320" /></a>
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<span style="font-family: inherit; font-size: large;">And, the savory:</span></div>
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<span style="font-family: inherit; font-size: large;">buffalo chicken sandwiches by <a href="http://mommys-love.blogspot.com/2012/08/shredded-buffalo-chicken-sandwiches.html" target="_blank">Mommy's Love</a></span></div>
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<a href="http://mommys-love.blogspot.com/2012/08/shredded-buffalo-chicken-sandwiches.html" target="_blank"><img height="320" src="http://i1064.photobucket.com/albums/u367/mommys-love/shredded.jpg" width="240" /></a>
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<span style="font-family: inherit; font-size: large;">If you were one of my picks, be sure to hop on over to <a href="http://www.foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a> host page and get your badge!</span></div>
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<span style="font-size: large;">This week's hosts are:</span><br />
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<span style="font-family: inherit; font-size: large;">Tracy at <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.busyvegetarianmom.com&h=KAQF-1i_L&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Busy Vegetarian Mom</a></span></div>
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<span style="font-family: inherit; font-size: large;">Robyn at <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.robynsviewathome.blogspot.com&h=EAQG2yJHx&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Robyn's View</a></span></div>
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<span style="font-family: inherit; font-size: large;">Angie at <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Falilcountrysugar.blogspot.com%2F&h=WAQEpXPDZ&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">A 'lil Country Sugar</a> </span></div>
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<span style="font-family: inherit; font-size: large;">Sarah at <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Feverythingkitchensink.blogspot.com&h=EAQG2yJHx&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Everything in the Kitchen Sink</a></span></div>
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<span style="font-family: inherit; font-size: large;">Marly at <a href="http://marlys-thisandthat.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Marly's This and That</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lois at <a href="http://wifeofthecolonel.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Walking on Sunshine</a></span></div>
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<span style="font-family: inherit; font-size: large;">Lindsey at Family Food Finds <a href="http://www.familyfoodfinds.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Family Food Finds</a></span></div>
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<span style="font-family: inherit; font-size: large;">Cindy <a href="http://www.cindysrecipesandwritings.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Cindy's Recipes and Writings</a></span></div>
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<span style="font-family: inherit; font-size: large;">Keira at Luscious Delights <a href="http://www.lusciousdelights.blogspot.com.au/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Luscious Delights</a></span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">R Dawn at <a href="http://www.spatulasonparade.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Spatulas on Parade</a></span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">Ericka at <a href="http://www.chefpickykid.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Chef Picky Kid and Me</a></span></div>
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<span style="font-family: inherit; font-size: large;">Michelle at <a href="http://www.fromcalculustocupcakes.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">From Calculus to Cupcakes</a></span></div>
<div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: large;">Skye at <a href="http://www.avirtualessence.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">A Virtual Essence</a></span></div>
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