tag:blogger.com,1999:blog-41602041183807323872024-02-19T02:54:00.445-05:00More Cupcakes!I have a fever, and the only prescription is MORE CUPCAKES!Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.comBlogger175125tag:blogger.com,1999:blog-4160204118380732387.post-39962495314622676882013-01-23T22:37:00.001-05:002013-01-23T22:38:55.474-05:00Flipping for GrapefruitWe have been getting citrus in the farm share, and none of us at the house are really big grapefruit fans, so I thought I would give this recipe from Martha Stewart a try.<br />
<br />
<a href="http://www.marthastewart.com/315365/grapefruit-upside-down-cake?center=276955&gallery=286439&slide=174589" target="_blank">Grapefruit Upside Down Cake</a><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="ingredients recipe-section" style="background-color: white; border: 0px; color: #5e5a57; line-height: 12px; margin: 0px 0px 24px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFSGoFzAAwwCCH0valsZGHjp0ecfIe5P4m2EoiQqbXhae56dUKDt_qtMYAgn3CMTPskPI1bL9yw3fqFkdMWnGATtDNT27u4MHjF87Q1qwtKtHdRWYaYGbs_YAdZkWx99g8k2bRJEJutZO/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFSGoFzAAwwCCH0valsZGHjp0ecfIe5P4m2EoiQqbXhae56dUKDt_qtMYAgn3CMTPskPI1bL9yw3fqFkdMWnGATtDNT27u4MHjF87Q1qwtKtHdRWYaYGbs_YAdZkWx99g8k2bRJEJutZO/s320/photo+1.JPG" width="283" /></a><span style="font-family: inherit;">Ingredients</span><br />
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient first" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">10 tablespoons (1 1/4 sticks) unsalted butter</span></li>
</ul>
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3/4 cup packed light-brown sugar</span></li>
</ul>
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<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 small pink grapefruit</span></li>
</ul>
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 1/2 cups flour</span></li>
</ul>
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 1/2 teaspoons baking powder</span></li>
</ul>
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon ground cinnamon</span></li>
</ul>
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<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3/4 teaspoon ground ginger</span></li>
</ul>
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<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/2 teaspoon baking soda</span></li>
</ul>
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/4 teaspoon ground allspice</span></li>
</ul>
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<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/2 cup granulated sugar</span></li>
</ul>
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<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 large eggs</span></li>
</ul>
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon vanilla extract</span></li>
</ul>
<ul class="content-multigroup-group-ingredient" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/2 cup milk</span></li>
</ul>
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<li class="ingredient last" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Whipped cream, (optional)</span></li>
</ul>
<span style="font-family: inherit;">Directions</span></div>
<div class="recipe-section instructions" style="background-color: white; border: 0px; color: #5e5a57; line-height: 12px; margin: 0px 0px 24px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
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<ol class="content-multigroup-group-steps" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">
<li class="step first" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: inherit;">Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.</span></div>
</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: inherit;">With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.</span></div>
</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: inherit;">In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.</span></div>
</li>
<li class="step last" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="margin-bottom: 1em; margin-top: 0.38em;">
<span style="font-family: inherit;">Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.</span></div>
</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-43747459125270966312012-12-22T12:33:00.001-05:002012-12-22T12:39:59.997-05:00Earl Grey Shortbread<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5839MZ90RRRnqdKDkNmI5IygT3scAerszsHd3r_vS4G3p1OGyLwQ9_TiiLKk-a40V0b1XMUTBbc9OoEZWyhFBKxLHyXDtAFZYiYjaQX4ATT711ZDvOhVQCO8qn8lYfS7YkO30gyAXc3j/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5839MZ90RRRnqdKDkNmI5IygT3scAerszsHd3r_vS4G3p1OGyLwQ9_TiiLKk-a40V0b1XMUTBbc9OoEZWyhFBKxLHyXDtAFZYiYjaQX4ATT711ZDvOhVQCO8qn8lYfS7YkO30gyAXc3j/" /></a><br />
The holidays are a stressful time, and when I get stressed, I bake. I'm also on a special diet because of some tummy trouble that landed me in the hospital for the last few days, so I decided to make something pretty simple.<br />
<div style="font-weight: bold;">
<b><br /></b></div>
<b>Ingredients</b>:<br />
1 cup butter, softened<br />
3/4 cup sugar (or powdered sugar for a more satiny cookie)<br />
1/2 tsp salt<br />
1 tsp vanilla<br />
3 tbsp loose tea leaves<br />
2 cups flour<br />
<b>Instructions</b>:<br />
Cream butter, sugar, and salt<br />
Add vanilla and tea leaves<br />
Gradually add flour until dough comes together<br />
Shape into a log 2-3 inches across (I like to shape mine into squares)<br />
Chill from 30 min to overnight<br />
Slice abt 1/4 inch thick<br />
Bake at 375 for 9-12 min until edges are browned<br />
<br />
</div>
Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-79683832035625773822012-10-02T21:27:00.001-04:002012-10-02T21:27:53.231-04:00Drunken S'more Brownies<div><p>Ingredients:<br>
Crust:<br>
6 tbsp melted butter<br>
1 1/2 cups graham cracker crusts<br>
1 tsp cinnamon<br>
2 tbsp brown sugar</p>
<p>Brownies:<br>
1 1/2 sticks butter<br>
3 oz unsweetened bakers chocolate<br>
1 oz semisweet chocolate<br>
1 cup brown sugar<br>
1/2 cup sugar<br>
1 tsp vanilla<br>
1/2 tsp instant espresso powder<br>
1/2 tsp salt<br>
3 eggs<br>
1/4 cup boubon (optional)<br>
1 cup flour</p>
<p>1/2 bag mini marshmallows<br>
1/2 cup choc chips</p>
<p>DIRECTIONS:<br>
Heat oven to 350<br>
Combine crust ingredients, and press into baking pan lined with foil and greased<br>
Melt 1 1/2 sticks butter, reduce heat<br>
Melt chocolate then add sugar, salt, vanilla, expresso powder, eggs and optional bourbon<br>
Add flour gradually<br>
Pour over crust<br>
Bake for 25-30 min<br>
Set oven to broil<br>
Take brownies out, top with marshmallos and chocolate chips<br>
Put back in oven until marshmallos toast, 2 min or less<br>
Let cool<br>
</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Z4Q9FANAemf-Ixcb84hX9Z9WYqk7IgLVrsVaktEnIhfur7wbS4P1agFUXIVvSJDghsw23IW34hrboI04FRY_OD-MXmgg00rAGWW1xPj2WX6N4nDQ_1D6cF9_-BNYDD1hma9Ngolsm-be/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-59634310500739239632012-09-03T01:02:00.001-04:002012-09-03T01:03:39.644-04:00Kir Royale Jello Shots<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigTGfRgz5P0ADePeIYWQYJ7gDo7TZYWg7r9dNkaXrEJsZ6HcFtaE6usJsdJMb9tpVmQFgMiwJYZjTEbauChoOboMV89Q9IMWiBl_c5agN1E4_mHWfMJH_ILPvLrrzuyhZxAhgUhJ_pmFK/s1600/IMAG0722-1-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigTGfRgz5P0ADePeIYWQYJ7gDo7TZYWg7r9dNkaXrEJsZ6HcFtaE6usJsdJMb9tpVmQFgMiwJYZjTEbauChoOboMV89Q9IMWiBl_c5agN1E4_mHWfMJH_ILPvLrrzuyhZxAhgUhJ_pmFK/s320/IMAG0722-1-1.jpg" width="320" /></a>It was my <a href="http://penelopecrafting.blogspot.com/" target="_blank">roommate's</a> birthday the other day, and champagne always seems like a good choice for celebrations. We had plans to go to our friends' house that evening, so Kir Royale Jello Shots seemed appropriate. I am a big fan of the more grownup alcoholic jello shots, where you mimic the ratio of a classic cocktail. The basic formula is this:</div>
<br />
4 packets flavored or unflavored gelatin<br />
1 cup boiling water<br />
4 cups liquor, juice, mixers, in the ratio of the cocktail<br />
<br />
In this case, I did 3 1/2 cups champagne, 1/4 cup lime juice, and 1/4 cup chambord<br />
I was going to sink the raspberries into the jello after letting it chill for an hour, but I fell asleep, so the next morning i poured some hot water over top to melt a bit of the top layer and stuck the raspberries on that way.Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-3504554004295112162012-08-25T21:47:00.001-04:002012-09-03T02:29:31.659-04:00A Tale of Two Cookies<div>
I own and love the baking book from Rosies, a local bakery that makes (among other things) the best brownies in existence. I originally had a craving for a Peanut Butter cookie with chocolate chips. I started with her basic recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3s6_kCRhEr6hpKOU95auDUEW5lnR7LxgwfgxBfyCjx7e4bVhHV6nzug7oV1KtB-3l5RyliA2ZJ-on7Ap4TLfSKmJm0Fgsy-Sr9nrDX_URssndk4obFd6nFVyGiidLdDeuNWmaG-bF4u96/" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3s6_kCRhEr6hpKOU95auDUEW5lnR7LxgwfgxBfyCjx7e4bVhHV6nzug7oV1KtB-3l5RyliA2ZJ-on7Ap4TLfSKmJm0Fgsy-Sr9nrDX_URssndk4obFd6nFVyGiidLdDeuNWmaG-bF4u96/" /></a><b>Ingredients</b><br />1 stick butter, room temp<br />1/2 cup + 1tsp white sugar<br />1/2 cup + 1 tsp brown sugar, packed<br />1 egg<br />1/2 tsp vanilla<br />1/2 cup peanut butter<br />1/4 tsp salt<br />1 1/2 cups + 2tbsp all purpose flour<br />1 tsp baking soda</div>
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<b>Instructions</b><br />combine dry ingredients<br />Cream butter and sugar<br />Add egg, vanilla and peanut butter<br />Gradually add dry ingredients<br />Chill dough for a few hrs<br />Bake at 350 for 8-10 min</div>
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<b>Alterations</b><br />For the peanut butter cookies, I only did a half cup of each sugar, and added a tablespoon of honey (peanut butter and honey sandwiches are a favorite treat of mine). I also added peanut butter anc chocolate chips and an extra 1/4 tsp salt to balance the honey. Also, to chill the cookies I rolled them into tubes, wrapped them in cling wrap and threw them in the freezer for an hour. Then when you want cookies, preheat the oven, slice and bake</div>
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These cookies led to another idea: nutella cookies. I replaced the peanutbutter with nutella, only added 1/2 cup of each sugar, and upped the salt ( I did a whole teaspoon, next time I would do 3/4). I also added an additional 1/2 tsp of hazlenut extract because we had it on hand, a half cup chopped hazlenuts and a cup of white chocolate chips. I am pleased with the result.</div>
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http://www.rosiesbakery.com/rosies-bakery-cookbook/ </div>
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<br /></div>
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</div>
</div>
Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-43508659709541062632012-08-18T01:08:00.001-04:002012-09-03T02:30:25.618-04:00Experimental Cherry Bourbon Sour<div>
To supplement our farmshare produce, I like to hit up Haymarket, a chaotic outdoor produce market in downtown Boston that happens every Friday and Saturday. It is crazy cheap, with vendors shouting and people from every walk of life jostling for the best deals. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqw2iZLnd0BdWGZEgw4YPjggG_Ufxvs5TyAcWzW5aOPD2ut-CpLUWI2ZcqUDbvSO-GxtBrXfH-vrtvH5zyNp_LnRc26EKJzna4bJjfDWR3IOIzm_LQRXnadZwpduCT-FqdprwFoW3Qoqr/" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqw2iZLnd0BdWGZEgw4YPjggG_Ufxvs5TyAcWzW5aOPD2ut-CpLUWI2ZcqUDbvSO-GxtBrXfH-vrtvH5zyNp_LnRc26EKJzna4bJjfDWR3IOIzm_LQRXnadZwpduCT-FqdprwFoW3Qoqr/" /></a>A few tips:<br />1. make a pass through before you buy. One vendor may be selling 3 lemons for a dollar, but a few stalls down another vendor will be selling 5 for a dollar</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2. Bring a market bag. Otherwise you get stuck with a zillion crappy thin plastic bags that rip</div>
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3. Bring small bills. Its cash only.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
4. Best deals are on rainy days and later Saturday</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Anyhow, there have been a bunch of bing cherries, so I pitted about half a pound and soaked them in some Jim Beam with a slice of orange peel to make cherry infused boubon.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I made myself a whiskey sour of a sort tonight. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2oz bourbon<br />1.5 oz lemon juice<br />0.5 oz agave (couldn't find the simple syrup)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
The cherry infusion makes it pretty sweet, as does the agave. I like it, but I like sweeter drinks than some. Next time I might cut back on the agave, and/or use lime instead of lemon</div>
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<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-26581885878764684732012-08-17T13:21:00.001-04:002012-08-17T13:37:20.373-04:00Quickie Farmshare Panzanella<div><p>I'm always looking for ways to use our farmshare veggies. We had some cucumbers, tomatoes, basil and flat leaf parsley. I also picked up some "fresh yesterday" bread and fresh mozerella. I had a lemon that was about to go, and the usual garlic and olive oil in the pantry.</p>
<p>First, I crushed some garlic and heated it up in olive oil to flavor the oil.</p>
<p>I cubed up the bread and tossed in the olive oil. Then I toasted it in the oven.</p>
<p>I used the leftover oil, juice and zest of a lemon, a grated garlic clove, salt, pepper and fresh oregano from the garden to make a vinagarette. </p>
<p>Then I chopped up a cucumber, one and a half tomatoes, and some fresh mozarella. </p>
<p>I took the toasted bread cubes, veggies, and cheese, and toss with the vinagarette. </p>
<p>Then I took a fistful of basil and parsley, chopped it up and sprinkled on top.</p>
<p>It may need extra salt</p>
<p>Let it sit so the bread can soak in the dressing</p>
<p>NOM!</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbunUolL1B3i-vKkwMop0jEN9GGvymHs9Bdd3XTq_e-09aPhlTFuj7IrpMNErfqS9CIOVzO2St9upLmgwNgSLYkdcnPv30GqnFHwa3qw0TI1UPfHAlpQCCHuwEYy4R4Rdy1IGN3konSjl/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com1tag:blogger.com,1999:blog-4160204118380732387.post-86023170730307031422012-08-08T04:34:00.000-04:002012-08-08T04:34:27.016-04:00Blueberry Cornmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmy4nnBkoUAMBGVp9dchCjK62gtaDjbnW843oYa9fEsxL_qOmzBuZ6AAfEto2qj_qRe4Kw8b6rhimfYZ0X0vLxGeXCxxBgVUhQAtdKsdMT46rezinHhfe_0PWLJoyLGu5-uhMfZnPWw38/s1600/IMAG0472-1-1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" kda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmy4nnBkoUAMBGVp9dchCjK62gtaDjbnW843oYa9fEsxL_qOmzBuZ6AAfEto2qj_qRe4Kw8b6rhimfYZ0X0vLxGeXCxxBgVUhQAtdKsdMT46rezinHhfe_0PWLJoyLGu5-uhMfZnPWw38/s320/IMAG0472-1-1.jpg" width="320" /></a></div>
For some reason, I really like cornmeal and blueberries together. I had some blueberries from the CSA farmshare leftover, so at first i thought i would make Blueberry Cornmeal pancakes or muffins, but then I found this recipe on the <a href="http://www.fivestarfoodie.com/2010/11/wild-blueberry-cornmeal-cookies.html" target="_blank">Five Star Foodie</a> blog. I made a couple of changes and doubled the recipe. They came out pretty tasty!<br />
<br />
<strong>Ingredients</strong><br />
1 cup blueberries<br />
1/12 cup cornmeal<br />
2 tsp baking powder<br />
1/2 cup flour<br />
pinch salt<br />
1/2 cup softened butter<br />
2/3 cup sugar<br />
2 eggs<br />
1 tsp almond or hazlenut extract<br />
1 tsp vanilla extract<br />
zest of 1 lemon<br />
<br />
<strong>Instructions:</strong><br />
<ul>
<li>Preheat oven to 350</li>
<li>combine cornmeal, baking powder, flour and salt</li>
<li>cream butter and sugar</li>
<li>add eggs, extract and zest</li>
<li>slowly combine dry into wet</li>
<li>by hand stir in blueberries</li>
<li>bake 1 tbsp drops in 350 oven for 12-14 min or until edges start to brown</li>
</ul>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-37085598428607559382012-07-29T19:08:00.001-04:002012-07-29T19:08:44.262-04:00Cherry Cheesecake Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAyoSBSYbpUa_ioIhEclozeXy-AsCOlYLKex_E5G_dHdS737W112XiJO2wqEHNEcccNjljXuiME3IgtWHro7XtKe5pCiBK2gUck9irB3tvDXJV5NieNFjJgUUsybT7C-dkne0BL6TCIsb/s1600/IMAG0400-1-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAyoSBSYbpUa_ioIhEclozeXy-AsCOlYLKex_E5G_dHdS737W112XiJO2wqEHNEcccNjljXuiME3IgtWHro7XtKe5pCiBK2gUck9irB3tvDXJV5NieNFjJgUUsybT7C-dkne0BL6TCIsb/s320/IMAG0400-1-1.jpg" width="248" /></a></div>
A few weeks ago, my f<span style="font-family: inherit;">riend and I went to one of the<a href="http://www.icaboston.org/programs/talk-and-tours/talking_taste_2012/" target="_blank"> Talking Taste</a> presentations at the<a href="http://www.icaboston.org/" target="_blank"> Institute of Contemporary Art in Boston</a>. It's an annual series where local chefs do a talk and cooking demonstration at the museum. You can get an adult beverage from the bar, and have a local chef make you snacky bits while you sip sangria and watch, overlooking Boston Harbor. It is the height of "adult fun".</span><br />
<span style="background-color: white; font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">The presentation by <span style="line-height: 15px; text-align: left;"> </span><span style="line-height: 15px; text-align: left;">Tse Wei Lim</span><span style="line-height: 15px; text-align: left;"> and </span><span style="line-height: 15px; text-align: left;">Diana Kudajarova</span></span><span style="background-color: white;"> </span></span><span style="background-color: white;"><span style="font-family: inherit;"> from <a href="http://www.journeymanrestaurant.com/" target="_blank">Journeyman</a> restaurant focused on ice cream. They talked a lot about the different ratio's for making ice cream, sherbet, sorbet, and gelato. They served an arrugula ice cream (and you thought <a href="http://more-cupcakes.blogspot.com/2010/08/i-can-taste-it-just-by-looking-at-it.html" target="_blank">beet</a> was odd), peach ice cream, and blueberry sorb</span>et. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">In a custard based ice cream, you should have 2-11% fat, 15-30% non-fat solids, 15-23% sugar, with egg yolks comprising 7-9% of the base and the rest being liquid.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">In a Philadelphia style ice cream base, there should be 7-11% fat, 24-30% non-fat solids, 16-23% sugar, the rest being liquid.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">sorbet is 20-60% fruit juice or puree, 25-32% sugar, and the rest should be liquid.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">The ice cream I made is a Philadelphia style, made with philly crea<span style="font-family: inherit;">m cheese (well, </span></span><span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: inherit;">Neufchatel to be precise). I got this recipe from a<a href="http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=120174" target="_blank"> Philly Cream Cheese ad</a> in <a href="http://www.marthastewart.com/" target="_blank">Martha Stewart's</a><a href="http://www.marthastewart.com/everydayfood" target="_blank"> Everyday Food magazine</a>.</span></span><br />
<span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: inherit;"><b>Ingredients</b></span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">1 8oz pkg cream cheese or neufchatel cheese</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">1 14oz can sweetened condensed milk</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">1/3 cup whipping cream (I didn't have any on hand so I used half plain yogurt and half milk and it turned out fine)</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">2 tsp lemon zest (I just zested a whole lemon)</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">1 1/2 cups fruit cut up bite sized (the ad used strawberries, I used cherries)</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;"><br /></span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">Instructions</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">Combine the cheese, condensed milk, whipping cream/yogurt, and lemon zest in a mixer until smooth. Then add fruit and put in the fridge to cool (the colder your mix is before you put it in the ice cream maker, the better)</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">Churn in your ice cream maker according to directions.</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">NOM</span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;"><br /></span></span><br />
<span style="color: #222222;"><span style="line-height: 16px;">The add also included chopped graham crackers, but I chose to omit them</span></span><br />
<span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;"><br /></span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;"><br /></span><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-736787131245502902012-07-29T16:11:00.000-04:002012-07-29T16:11:10.012-04:00Cream Cheese Stuffed Carrot Cake Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQEkuN1E7VDdFZWHhQO4SIELSuFRlOsAcDG3tyx3v2IydZhyphenhyphenVfZVV_gqhAWtUVs84NhbuKoCHMEJcpGiIb_zFaoHfgom6ChRsk5HOCO-fRGEbbbbkOVFoGjfsklVHnZePrVEc0Yxi5y70/s1600/IMAG0437-1-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQEkuN1E7VDdFZWHhQO4SIELSuFRlOsAcDG3tyx3v2IydZhyphenhyphenVfZVV_gqhAWtUVs84NhbuKoCHMEJcpGiIb_zFaoHfgom6ChRsk5HOCO-fRGEbbbbkOVFoGjfsklVHnZePrVEc0Yxi5y70/s320/IMAG0437-1-1.jpg" width="263" /></a></div>
We had some carrots from our farmshare, and I have had a hankering for carrot cake muffins for FOREVER, so I finally decided since it was a bit cooler out, that today was the perfect day for it.<br />
<br />
I love carrot cake frosted with cream cheese frosting, but they're difficult to travel with because the frosting can be messy, especially when it's hot out. These bring the frosting, without the mess.<br />
<br />
Taken from the <a href="http://www.kingarthurflour.com/recipes/cream-cheese-carrot-cake-muffins-recipe" target="_blank">King Arthur Flour</a> website<br />
<br />
<span id="IngredientSet" style="border: 0px; color: #282828; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font: inherit; line-height: 22px; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"></span><br />
<h4 id="IngredientHeading" style="border: 0px; color: #292421; font-family: Georgia, serif; font-size: 1.05em; font-weight: normal; font: inherit; line-height: 1.25; margin: 0px 0px 0.25em; padding: 0px; text-rendering: optimizelegibility; text-transform: lowercase; vertical-align: baseline; word-wrap: break-word;">
filling</h4>
<ul style="border: 0px; font-size: 0.825em; font: inherit; line-height: 1.5; list-style: none; margin: 0px 0px 1.5em -24px; padding: 0px 0px 0px 24px; vertical-align: baseline; word-wrap: break-word;">
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">one 8-ounce package cream cheese or Neufchâtel cheese</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">1/4 cup granulated sugar</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">a few drops of <a href="http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz" style="-webkit-tap-highlight-color: rgba(52, 158, 219, 0.328125); border: 0px; color: #9c661f; font-size: 13px; font: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">Fiori di Sicilia</a> flavor, optional but very tasty</li>
</ul>
<span id="IngredientSet" style="border: 0px; color: #282828; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><h4 id="IngredientHeading" style="border: 0px; color: #292421; font-family: Georgia, serif; font-weight: normal; font: inherit; line-height: 1.25; margin: 0px 0px 0.25em; padding: 0px; text-rendering: optimizelegibility; text-transform: lowercase; vertical-align: baseline; word-wrap: break-word;">
muffins</h4>
<ul style="border: 0px; font: inherit; line-height: 1.5; list-style: none; margin: 0px 0px 1.5em -24px; padding: 0px 0px 0px 24px; vertical-align: baseline; word-wrap: break-word;">
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">2 1/4 cups <a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb" style="-webkit-tap-highlight-color: rgba(52, 158, 219, 0.328125); border: 0px; color: #9c661f; font-size: 13px; font: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">King Arthur Unbleached All-Purpose Flour</a></li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">1/2 cup granulated sugar</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">¼ cup light brown sugar, firmly packed</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">1 1/2 teaspoons baking powder</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">¼ teaspoon baking soda</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">1 1/2 teaspoons ground <a href="http://www.kingarthurflour.com/shop/items/vietnamese-cinnamon-3-oz" style="-webkit-tap-highlight-color: rgba(52, 158, 219, 0.328125); border: 0px; color: #9c661f; font-size: 13px; font: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">cinnamon</a></li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">3/4 teaspoon ground ginger</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">3/4 teaspoon salt</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">2 large eggs</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">3/4 cup water</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">1/3 cup vegetable oil</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">1 cup grated carrots, lightly packed; about 2 medium-large carrots</li>
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">(I added a half cup of chopped pecans and a half cup chopped dates, tossed with a quarter cup flour)</li>
</ul>
<div>
<span style="line-height: 19px;">Directions</span></div>
<ul style="border: 0px; font: inherit; line-height: 1.5; list-style: none; margin: 0px 0px 1.5em -24px; padding: 0px 0px 0px 24px; vertical-align: baseline; word-wrap: break-word;">
<li id="IngredientLine" style="border: 0px; font-size: 13px; font: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">1) Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">4) In a small bowl, whisk together the eggs, water, and oil.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">5) Stir the wet ingredients into the dry ingredients.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">6) Fold in the grated carrots, stirring to combine.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.</span></div>
<div class="group" id="InstructionSet" style="border: 0px; font: inherit; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-size: 13px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.</span></div>
</li>
</ul>
</span>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-28279500751303519432012-07-11T19:30:00.001-04:002012-07-11T19:30:30.476-04:00Pizzucchini!<div><p>Its that time of year again...time for lots of zucchini in the farmshare. I found this recipe on Martha Stewart's website, and I have to give it a big thumbs up! It is easy and tasty.</p>
<p>Preheat the oven to 400<br>
Cut zucchini in half and scoop out the seeds<br>
Season the cavity with salt and pepper<br>
Dice 1 roma tomato per zucchini half<br>
Toss with a tbsp balsamic vinegar<br>
Chopped fresh oregano to taste<br>
Chopped garlic clove (optional)<br>
Fill the zucchini with tomato mixture<br>
Bake for 20 min, until zucchini softens<br>
Top with mozzerella and broil until cheese melts</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrHkEwfVuNZ5Id6JRhrIzbNOWc4kBjuGW8z0M5MgjSOJSaks4rd2QvIZ5nmZHTml2kWPbgcxxXTbLckk3J2hGPDr9uE96L69BLOKeZaoCeWMZlysw9qojK9K2kQBwa2ROZziqq_beYpUn/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-34800963595061110752012-07-04T23:28:00.000-04:002012-07-04T23:28:09.956-04:00Cherry Sour Cream Coffee CakeI love summer cherries, and they are wicked cheap at Haymarket, so I've been doing all sorts of things with them. I thought cherry coffee cake would be particularly appropriate for Independence Day, so I made this (picture will post later)<br />
<br />
Made Cherry coffee cake this morning:<br />
<br />
<br />
1 stick butter<br />
<br />
1 cup sugar<br />
<br />
2 eggs<br />
<br />
1 cup sour cream<br />
<br />
... 1 1/2 cup flour<br />
<br />
1/2 cup almond flour (or just do 2 cups flour)<br />
<br />
1tsp baking powder<br />
<br />
1tsp baking soda<br />
<br />
1 tbsp lemon zest<br />
<br />
1 tsp almond extract 1/4 cup cherry preserves<br />
<br />
1 1/2 cup pitted fresh cherries<br />
<br />
<br />
<br />
cream butter and sugar, add eggs and rest of wet ingredients (except cherries and preserves)<br />
<br />
sift and gradually add dry ingredients<br />
<br />
Stir preserves in by hand and pour into baking pan<br />
<br />
top with pitted cherries<br />
<br />
<br />
<br />
Optional Crumb Topping<br />
<br />
1 stick butter<br />
<br />
3/4 cup flour<br />
<br />
3/4 cup oatmeal<br />
<br />
1 cup brown sugar<br />
<br />
<br />
<br />
Cut butter into dry ingredients until pea sized crumbs, then sprinkle on top of coffee cake<br />
<br />
<br />
<br />
bake at 350 for half an hourAnonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-61124527908481507012011-08-17T20:28:00.001-04:002011-08-17T20:29:13.212-04:00Quinoa and Swiss Chard Fritters<a href="http://goo.gl/photos/56mkL9Kxf7" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"><span class="Apple-style-span" ><img border="0" src="https://lh6.googleusercontent.com/-T-k_7cQEWrU/TkxadonI4RE/AAAAAAAAA1k/UKmri9h8MTk/s160-c/Aug172011.jpg" /></span></a><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" >I know what you're thinking....I love quinoa and I love swiss chard, but they're TOO HEALTHY! Well, I can fix that for ya. Just add some egg and cheese and fry em!</span></div><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" >I found this recipe on the <a href="http://www.nytimes.com/2011/05/25/health/nutrition/25recipehealth.html">New York Times</a> website. </span></div><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" >INGREDIENTS</span></div><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 10px; line-height: 15px; background-color: rgb(255, 255, 255); "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >I bunch Swiss chard, washed and stemmed (do not discard the stems) I like to just grab the leaf in one hand and the stem in the other and pull them apart</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >2 tbsp extra virgin olive oil</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >2 plump garlic cloves, minced, or 2 teaspoons minced green garlic</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1 tsp ground cumin</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >Salt and freshly ground pepper</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1/2 cup quinoa</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1/3 cup freshly grated Parmesan </span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1 egg, beaten</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1 tablespoon canola oil</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >For serving:</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1/4 cup plain yogurt</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1 tsp honey</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" >1-2 tsp curry powder</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" ><strong>1. </strong>Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. I squeezed the chard with my hands and then sliced the clump like when you make basil chiffonade). Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose (or just toss with salt and pepper and munch while cooking the fritters)</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" ><strong>2. </strong>Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" ><strong>3. </strong>Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><span class="Apple-style-span" ><em>Variation:</em> Substitute 2 pounds bunch spinach for the chard. Stem and wash the leaves (discard the stems) and wilt, in batches, in a large frying pan in the water left on their leaves after washing. Proceed as instructed.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">
<br /></p></span></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com1tag:blogger.com,1999:blog-4160204118380732387.post-69953050727684679862011-08-17T00:23:00.001-04:002011-08-17T01:14:23.956-04:00Peanut Butter and Jelly Bars<div><p>I've been working overnights, and my hours are kinda weird, so  I've been watching more Food Network. Ina Garten made these on her show, so I decided to bring some to work.</p>
<p>INGREDIENTS<br>
2 sticks butter at room temp<br>
1 1/2 c sugar<br>
1 tsp vanilla<br>
2 eggs<br>
2 c smooth peanut butter<br>
3 c all purpose flour<br>
1 tsp baking powder<br>
1 1/2 tsp salt<br>
1 1/2 c jam<br>
2/3 c salted peanuts, coarsely chopped</p>
<p>DIRECTIONS<br>
Preheat oven to 350<br>
Grease and flour 9x13in pan<br>
Cream butter and sugar<br>
Add eggs 1 at a time, then add vanilla and peanut butter<br>
Sift dry ingredients and add gradually, mixing just until combined<br>
Take 2/3rds of dough and pat into greased pan and chill<br>
Spread jam evenly over dough<br>
Break remaining dough into chunks and sprinkle over jam<br>
Sprinkle chopped peanuts on top<br>
Bake 45min, cool and cut into squares   </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUjc_W9MvefD53V2X6LKLIDDeRrEnSczuakAVA3tlgx8UH02VT2Rc0bRhfnV5iCzPxzKyu7gH7a5I5Fm3SwkQ1L9rdbyoO7Dy2xnAESUM6C4mGMG-50bVFLb7tO_bJ6B96oQjz7Eku-2i/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-43971799978650949832011-08-10T14:49:00.001-04:002011-08-10T15:12:44.038-04:00Cherry Berry Port Crisp<div><p>I was at the ICA waiting to meet a friend for their Talking Taste series, and I decided to buy a copy of<a href="http://http://www.amazon.com/gp/aw/d/0762438029/ref=redir_mdp_mobile/191-0388557-7330441"> The Boozy Baker</a> from the gift shop.</p>
<p>It didn't take long for me to make something inspired by it. In this case a crumble made with frozen cherries from Target and blueberries from the farmshare, and the remainder of ruby port from a bottle. </p>
<p>INGREDIENTS</p>
<p>Filling<br>
12 oz pitted cherries<br>
1 c blueberries<br>
1/4 c ruby port<br>
1 tbsp cornstarch</p>
<p>Topping<br>
1/2 c flour<br>
3/4 c chopped walnuts<br>
1 c old fashioned oats<br>
1/2 c sugar<br>
1/2 c brown sugar<br>
1 tsp cinnamon<br>
1/4 tsp salt<br>
6 tbsp butter cut into cubes<br>
(I added a tbsp or 2 of scotch)</p>
<p>INSTRUCTIONS<br>
Whisk the cornstarch into the port and then let the berries soak (the longer the better)<br>
Combine dry ingredients and use fingertips to rub butter into dry goods<br>
Sprinkle with scotch</p>
<p>Heat oven to 400. Pour fruit and port into pie pan and sprinkle topping over it. Bake for 20-30 min til bubbly with brown crispy top. Be sure to let it cool off a smidge. Goes great with vanilla ice cream</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PewL8Spe85HwZvyYj-gFppmVpHiKJO72MQ_O6VSHGlK3emRej2I0Tg1T9F-dLeS7snxjn7I3KDZjlPcDqHR52KVBxQb3NKY8WQHUXA7kHWAsjgR-eoVP8zXpglcica9Ziz4D6XYiL17u/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-29367435555131224522011-08-10T08:23:00.001-04:002011-08-10T08:46:05.891-04:00Blueberry Walnut Maple Tart<div><p>One of the best things about summer in New England is fresh blueberries. The're great just to eat, or to put in smoothies, salads or yogurt. Blueberry pie is another option, as is this tart, which is kind of like a no-bake cheesecake. I found the <a href="http://http://mobile.eatingwell.com/recipes/blueberry_tart_with_walnut_crust.html">recipie</a> at Eating Well, and made a few adjustments</p>
<p>INGREDIENTS</p>
<p>Crust<br>
1/4 c toasted walnuts<br>
2 c graham cracker crumbs<br>
1 egg white, beaten until frothy<br>
2 tbsp melted butter<br>
1 tbsp olive oil</p>
<p>Filling<br>
8oz cream cheese (I used the low fat one)<br>
1/4 c plain yogurt<br>
1/4 c maple syrup<br>
1 tsp lemon zest<br>
2 c blueberries</p>
<p>Instructions<br>
Run the walnuts in the food processor until pea sized, then add the rest of ingredients and pulse until it looks like coarse sand. Press into tart pan and bake at 325 for 8 min</p>
<p>While crust is cooling combine cream cheese, yogurt, lemon zest and syrup til smooth. Pour into crust, top with berries, and refrigerate for at least an hour.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oXlNJk_l4prD7kxXvczt5cj7HMalwOhOAIsIKEF4z-yXkKMdphhC59765vEWpj-A9oUAWsodZU57F6D1LvLgkByB6ywsu6v3Hd1kcWMsfBGGYudG5ug6TidqVGAYDmwmOozAsb4K86D7/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-46037092035294392452011-08-10T08:10:00.001-04:002011-08-10T08:51:49.340-04:00Baked Raspberry Custard<div><p>I got some raspberries in the farmshare a while back and looked for some things to make with them. I found<a href="http://http://www.marthastewart.com/339697/baked-raspberry-custard"> this </a>recipe from Martha Stewart, which is SUPER easy, and tasty. I was alarmed at how much it grew in the oven, but a pie plate is just right.</p>
<p>INGREDIENTS<br>
3/4 c milk<br>
3 eggs<br>
1/2 c sugar<br>
1/2 c flour<br>
1/4 tsp salt<br>
1/2 tsp vanilla<br>
1 cup (give or take) berries</p>
<p>Grease a pie plate and preheat oven to 400<br>
Pour everything in a blender (except berries) and pulse untill smooth<br>
Pour batter into pie plate and scatter berries. Sprinkle top with sugar<br>
Bake for 20-25 min</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxl6vn9nWwlIpu1wm5iLDrAs_rqBcnD9k8Nmxo-4oqjv7PrbVO4RtJJTc-33BBpOStDBc-LnvUuDY6o-kwcajzsu_OcQkTp3E1Xg033iqgRGpK7C3wQzLClOOlAU4wXhyA59NODreeoDZK/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-7165867214928179572011-08-09T21:02:00.001-04:002011-08-10T08:11:15.982-04:00Creamed Collard Greens<div><p>I was looking for something different to do with the greens I got with my farmshare, and thought that collards, being a bit hardier than spinach, might do well creamed. I found <a href="http://http://nourishedkitchen.com/creamed-collard-greens-recipe/">this</a> recipe at the nourished table and adjusted it for one bunch.</p>
<p>Ingredients<br>
1 bunch greens, stems removed and cut into 1 inch strips<br>
2 tbsp butter<br>
1 small onion chopped<br>
1 cup cream<br>
Fresh nutmeg, salt & pepper to taste</p>
<p>Melt butter in a pan, sautee onions untill soft. Sautee greens until bright green. Add cream and simmer until cream is reduced and thickened. Season to taste</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBgaj3wiqU3q-c6KqTLvloewz6aaJEa5A8xJyHB3KEbRjLQOHaps4KfNB83r8xDUgI8rLkmCxMvaHyXqJHu2q3ggJD6rq1xda7aLZCJPY_-mflzzYtpTe7P9N4AhHBj_mbSbCqF3Vixiv/' /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-56407584095451975332011-08-09T16:15:00.005-04:002011-08-09T18:40:46.301-04:00Butterbeer Cupcakes<a href="https://lh5.googleusercontent.com/-KO8V1msmCLo/TkB40MUsEzI/AAAAAAAAAvc/M-TGv68CckY/s288/11%252520-%2525201.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 288px; height: 215px;" src="https://lh5.googleusercontent.com/-KO8V1msmCLo/TkB40MUsEzI/AAAAAAAAAvc/M-TGv68CckY/s288/11%252520-%2525201.jpg" border="0" alt="" /></a>My friends and I have a kids book book club, and we are watching all of the Harry Potter movies in order to prepare for a trip to see the latest one in theaters. Yesterday we watched The Prisoner of Azkaban, and so I thought I would make Butterbeer Cupcakes.<div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">So, how do you make Butterbeer cupcakes? Well, I looked at a bunch of Butterbeer recipes, and they all seemed to call for either beer or cream soda and butterscotch schnapps. Some of the more involved recipes called for additional spices to add warmth.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">I decided on making a chocolate beer cupcake with some added spice, and a cream cheese frosting with butterscotch schnapps.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">I based the cupcake recipe on <a href="http://chefchloe.com/sweets/chocolate-beer-cupcakes-with-irish-whiskey-buttercream.html">Chef Chloe's</a> recipe. I used a vanilla porter instead of chocolate stout, and substituted butterscotch schnapps for vanilla. I also added a teaspoon of garam masala spice to add some heat (it is a combo of cinnamon, cardamom, black pepper and other spices). I used my standard cream cheese frosting recipe.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><h4 style="line-height: 16px; margin-top: 10px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; letter-spacing: -0.03em; "><span class="Apple-style-span">Ingredients</span></h4><h3 style="line-height: 16px; margin-top: 5px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; letter-spacing: -0.03em; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal; ">Chocolate Beer Cupcakes</span>
<br /></span></h3><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">1 ½ cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">1 cup packed brown sugar</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">1/3 cup cocoa powder</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">1 teaspoon baking soda</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">½ teaspoon salt</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">1 cup stout beer (I use Trader Joe's oatmeal stout)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">½ cup canola oil</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">2 tablespoons white or apple cider vinegar</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; "><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 1.2em; ">1 tablespoon pure butterscotch </span><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px;">schnapps</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.2em; "><span class="Apple-style-span">1 teaspoon garam masala</span></li></ul><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span"><b>Instructions</b></span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span">
<br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span">Combine dry ingredients in a bowl. Whisk together liquid ingredients. Mix just until everything is moist and bake at 350 for 16-20 min.</span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span">
<br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span"><b>Frosting</b></span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;">8oz cream cheese</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;">6 tbsp butter softened</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;">3-4 cups powdered sugar</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;">3 tbsp butterscotch schnaaps</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;">pinch salt</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;">cream butter and cream cheese together. Add sugar to desired consistency. Add salt and schnapps for flavor.</span></span></span></div><div style="font-family: Georgia, 'Times New Roman', Times, serif; "><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px; ">
<br /></span></span></div></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-69444182387229557352011-07-05T19:59:00.005-04:002011-07-05T20:36:01.728-04:00Pasta, Veggies and Lemon Yogurt SauceThis recipe has been making the rounds on cooking blogs. I read about it on <a href="http://thegingeredwhisk.blogspot.com/2011/07/pasta-with-zucchini-tomatoes-and-creamy.html">The Gingered Whisk</a>. <br /><br /><a href="http://goo.gl/photos/hIQFo2A7xG" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2ZnLAQGYapd-jolhhKaXGbJU9MLBMyYyXDYAJyXPFNK5oXzo9eTOMgRfv7npnqpstJYuPDuJ_Jfoh_WbJ5SzT5aK4deQ1dw8POGhpgZuC2hfzpGaaae9WBvmDgEG3jTXyhZKO1k6U6pZ/s512/lightbox-photos.s3.amazonaws.com%2525252Fphotos%2525252Ft9WsgS1uQ2qJ8shedeLciA_lrg.jpg"></a><br /><br />With the CSA, we tend to get a lot of Zucchini, and I am always looking for new things to do with it. This is a fairly healthy cream sauce that goes well with the sauteed vegetables. <br /><br />Ingreients<br /><br />8oz pasta<br />1 zucchini sliced (others have cut it up into ribbons. I cut it into half moons. Either way you want the slices to be kinda thin)<br />1 cup small tomatoes cut in half or quarters (I had pearl tomatoes which are about the size of cherry ones)<br />2 cloves garlic chopped<br />2 tbsp olive oil<br /><br />1/2 cup thick, plain yogurt (greek is best)<br />1/4 cup grated parm cheese<br />zest of 1/2 lemon<br />1/4 tsp each salt and pepper<br />1 tsp chopped fresh thyme (optional)<br /><br />Cook pasta in salted water and then drain<br />sautee the zucchini in a pan with the olive oil until just softened<br />add garlic for a few minutes<br />add tomatoes and cook until soft<br />add thyme right at the end<br /><br />in a bowl combine yogurt, cheese, salt, pepper and lemon zest<br />toss pasta, veggies and sauce and serveAnonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com1tag:blogger.com,1999:blog-4160204118380732387.post-48821049104691403072011-06-15T23:33:00.000-04:002011-08-10T08:52:27.686-04:00Blueberry Sage Muffins<div><a href="http://goo.gl/photos/jlQ8WIa5Pp" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARu4jSchTk7GMupdGuhcyzFEM7TR87Uw7qSZBUE1w4vSioHPJq1dMLBukFe1003PzjuVGFRQh8wKlanA76pCJCatbhc1Lv_drH4h5dHpEe2I3-4VpsSKAMA7ZIdKd7oqmsXxgeFWty9v-/s512/IMG_20110615_232644.jpg" /></a><div><br /></div><div>Blueberry Sage Muffins from<a href="http://www.dianadyer.com/2009/08/what-do-dietitians-eat-book-club-menu-8.html"> Diana Dyer's blog</a></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(41, 48, 59); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">Inspired by Blueberry Sage Muffin recipe from The Herbal Palate Cookbook by Maggie Oster & Sal Gilbertie<br /><br />Makes 12 muffins.<br /><br />Ingredients<br /><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">2 c blueberries,</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">2 Tbsp. minced fresh sage leaves (right from my garden - I would use even more next time)</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1/2 c sugar,</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">2-3 tsp. minced lemon zest (zest one whole lemon and use all of it)</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1 1/2 c all-purpose flour (I used white whole wheat flour),</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">2 tsp baking powder,</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1/2 tsp baking soda,</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1/4 tsp salt,</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1 large egg,</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1/2 c plain organic yogurt</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1/2 c milk (dairy or unsweetened soy milk)</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">2 Tbsp. canola oil,</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">1 Tbsp. lemon juice (fresh is best - use the lemon that you zested).</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Sprinkle with a cinnamon-sugar mixture if desired. (I used a sprinkle of plain ground flaxseeds)</li></ul>Directions:<br /><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">In a large bowl, combine the berries, sage, sugar, and lemon zest. Let sit for 30 minutes.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Heat oven to 375 degrees.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Line 12 standard size muffin cups with paper liners.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Stir flour, baking powder, baking soda, and salt into a large bowl.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Wisk together the egg, yogurt, milk, oil, and lemon juice, then add to the blueberry mixture.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Pour the blueberry mixture into the flour mixture, stirring just until dry ingredients are moistened. Do not overmix.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Fill each muffin cup to within 1/2 inch of the top.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Combine sugar and cinnamon for the topping and sprinkle some on each muffin.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Bake for 25 minutes, or until muffin tops spring back when lightly touched.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; background-repeat: no-repeat no-repeat; ">Remove from pan and cool on a wire rack.</li></ul></span></div></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-5972020514950124302011-06-11T20:47:00.002-04:002011-06-11T20:49:37.001-04:00Peanut Butter Oatmeal Chocolate Chip Cookies<a href="http://goo.gl/photos/AFJ17LqEdH" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06CXt4gIDZM7EvwIKhUSjIF4RkUK4JV0s9BXG1RSFuIPyKS4wMBDSXBQanJlFywcn7Gj7931SLlqHcNbcKi7BEURwyd6yCWtChornwxo9vCV2uMm7Rj13Aje_o600KNwZgW5aTVKPO5lN/s512/IMG_20110611_202647.jpg" /></a><div><br /></div><div>Every once in a while I get bit by the bug to make something specific. In this case it was peanut butter cookies with chocolate. I was gonna make peanut butter blossoms (where you put a Hershey's Kiss in the middle), but I got lazy and decided to just use chocolate chips. Then I decided to add some peanut butter chips for good measure. I've also been hooked on adding oatmeal to cookies for the texture. I found this recipe on <a href="http://bakingbites.com/2010/05/peanut-butter-oatmeal-cookies/">Baking Bites</a></div><div><br /></div><div><b>Peanut Butter Oatmeal Cookies</b></div><div><br /></div><div>Ingredients:</div><div>1 stick butter</div><div>1/2 cup sugar</div><div>1/2 cup brown sugar</div><div>1 egg</div><div>1 tsp vanilla</div><div>1/2 cup peanut butter</div><div>1/2 tsp baking soda</div><div>1/4 tsp salt (I buy unsalted peanut butter so I added 1/2 tsp)</div><div>1 cup quick cook oats</div><div>1 cup flour (I used 1/2 cup all purpose and 1/2 cup whole wheat)</div><div>optional: 1/2 cup chocolate chips and 1/2 cup peanut butter chips</div><div><br /></div><div>Preheat oven to 350</div><div>cream butter and sugars together</div><div>add vanilla and egg</div><div>add peanut butter</div><div>add flour,oats, baking soda, and salt in batches just until combined</div><div>quickly stir in chips</div><div><br /></div><div>roll dough into 1 inch balls and bake for 11-14 min</div><div><br /></div><div>made 3 dozen (probably makes 4 doz, I tend to be generous in my rolling)</div><div><br /></div><div><br /></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-19508835477301064302011-06-11T12:54:00.001-04:002011-06-11T12:56:39.741-04:00Tuna & Rice Salad<a href="http://goo.gl/photos/oq0wwYRKpp" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6a4dH04rhNY0bREQj3my3yDaAK_kp1MwutZ86RNuIICDTTKz1OEZncBgGd0Yvz-id3kKWqvZFCMjKMbyCGDl5UcHRCfnVgGAY06FJQBa-r25RcyxZgQxb30NrwzCijgO1b7nKcW1ZA-WK/s512/IMG_20110611_113741.jpg" /></a><div><br /></div><div><br /></div><div><a href="http://goo.gl/photos/oq0wwYRKpp" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"></a>This is one of my all time favorite lunches. It is adapted from this recipe on <a href="http://allrecipes.com/recipe/romaine-rice-tuna-salad/Detail.aspx">all recipes</a>, that states it came from someone's croatian roommate.<br /><div><br /></div><div><span class="Apple-style-span" >Tuna and Rice Salad</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >1/2 cup cooked brown rice</span></div><div><span class="Apple-style-span" >chopped romaine lettuce</span></div><div><span class="Apple-style-span" >1 pkg tuna fish flaked</span></div><div><span class="Apple-style-span"><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" >3 tablespoons olive oil</span></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" >4 tablespoons balsamic vinegar</span></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" >1 tsp dijon mustard</span></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" >1/2 small shallot grated</span></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" >1 clove garlic grated</span></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" >1/4 teaspoon salt, or to taste</span></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" >1/4 teaspoon ground black pepper, or to taste</span></li></ul><div><span class="Apple-style-span" style="line-height: 16px;" >1 handful olives</span></div><div><span class="Apple-style-span" style="line-height: 16px;" ><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;" >make the salad right after you cook the rice while it's still warm</span></div><div><span class="Apple-style-span" style="line-height: 16px;" >toss the rice and lettuce, crumble the tuna and add the olives</span></div><div><span class="Apple-style-span" style="line-height: 16px;" ><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;" >combine the olive oil, vinegar, shallot, garlic, mustard, salt and pepper in a screw top container and shake until emulsified.</span></div><div><span class="Apple-style-span" style="line-height: 16px;" ><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;" >dress the salad with dressing and enjoy!</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div></span></div><div><br /></div></div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-67179842317834892892011-06-11T12:25:00.001-04:002011-06-11T12:29:17.366-04:00Strarberry Lime Basil Sorbet<a href="http://goo.gl/photos/rO1fFuvYtY" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp697rBMiC0zNGA6LMikqcuYDnkRzalcFTKaIbSrANy3JVakvF2tspJFlOx1IxOti-Uyv4Uap5aV8eFmF4fSxD7QllsaKmCmJWgowGAhUgdkllL1BJ4LXvl5XK5f_PeJN71n75x3vAQ88/s512/IMG_20110611_110823.jpg" /></a><div><br /></div><div>I got a bunch of strawberries, limes, and basil in my Trader Joe's pickup this week (I pickup food for a local food pantry and they let me keep some for myself). It's been pretty hot here in Boston lately, and I've got book group coming up on sunday, so I figured I'd bust out the ice cream maker and whip up some sorbet.</div><div><br /></div><div>1 1/2 cup water</div><div>3/4 cup sugar</div><div>1 bunch basil divided</div><div>4 cups strawberries, hulled and chopped</div><div>1/2 cup lime juice</div><div>zest of 1 lime</div><div><br /></div><div>combine water, sugar and half of the basil in a saucepan and heat until the sugar dissolves. let it sit until the liquid cools</div><div>once the liquid cools, put the strawberries, lime juice, lime zest, and the other half of the basil cut into small strips (aka<a href="http://www.dailymotion.com/video/xe9t5f_how-to-chiffonade_lifestyle"> chiffonade</a>) into a blender and puree. Cool the mixture and then follow your ice cream maker's directions.</div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com0tag:blogger.com,1999:blog-4160204118380732387.post-6699563376787444652011-06-06T19:37:00.001-04:002011-06-06T19:40:28.804-04:00Asparagus, kale, crabmeat quiche<a href="http://goo.gl/photos/62GsOq7k9a" imageanchor="1" style="clear:right;margin-bottom:1em;margin-left:1em"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZzkvOEAWyfx5x8SbThBlkFA2oBaRIqt9-4uN2PEICdIusFFShdyBGslsSyRMq7x7C1A60wzRRRE-AV1S55xRgDvGEsys73N5LmLURbBrW4xdZjTusAEW14R_s42_nT3dBawSObV4c-gd/s512/IMG_20110606_190503.jpg" /></a><div>Today is trivia, which means dinner at our place. I have some asparagus I've been holding on to from the farmshare, and thought I would make some quiche. I also had some extra kale and a can of crabmeat. (I actually made two quiches, one with and one without crabmeat)</div><div><br /></div><div>I DID cheat by buying the piecrust at the store instead of making it (I blame staying two hours late at work)</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>3 eggs</div><div>1 cup heavy cream</div><div>2 tbsp butter</div><div>1/2 bunch asparagus trimmed and cut into two inch pieces</div><div>1/2 bunch kale with stems removed cut into 1 inch strips</div><div>1/2 onion chopped </div><div>2 cloves garlic chopped</div><div>2 tbsp chopped fresh taragon</div><div>1 can crabmeat</div><div>1 cup grated swiss cheese</div><div><br /></div><div>sautee the onion and garlic in butter til browned, then add the kale and asparagus, turn heat to medium and cover. Cook asparagus and kale until tender. Add salt and pepper to taste</div><div><br /></div><div>Put the veggie mixture in a prebaked pie shell. add taragon, crumble canned crabmeat over the mixture and sprinkle with cheese. </div><div><br /></div><div>In a bowl combine egg and cream. Pour egg mixture over the veggies and bake at 350 for 45-55 min until set.</div>Anonymoushttp://www.blogger.com/profile/12041996881173501507noreply@blogger.com1