tag:blogger.com,1999:blog-48997439965263722952024-02-07T18:05:29.446-08:00Plentiful Plate happily cooking Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4899743996526372295.post-72694038239105990912015-03-06T15:00:00.000-08:002015-03-10T14:16:39.911-07:00Cinnamon Sugar Biscuits<div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Baking home-style classics like scones, cinnamon rolls, pie, or muffins, is something I
always loved to make. And
since my mom was born in Europe she usually bakes desserts and pasties only
from that culture. Which is something I really love about her. If you don't yet
know my family comes from Ukraine, a country in Europe. So I have a deep
understanding of that food and culture. But to tell you the truth I don't
really like savory Ukrainian dishes. Maybe because anything my parents wanted
me to eat as a kid I didn't like. And me being someone that really loves
classic recipes. What better idea then to combine the best baking combination.
Cinnamon and sugar, with classic home style biscuits. These
flaky buttery biscuits taste even more complete with a cinnamon
and sugar filling. Enjoy!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-Daniel </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br>
</b><b>Ingredients :</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Biscuit Dough</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 cups all purpose flour <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 tbsp sugar <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 1/2 tsp baking powder <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 tsp salt <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup softened unsalted
butter <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup vegetable shorting <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 cup milk <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br>
<b>Cinnamon Sugar Mix </b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 tsp ground cinnamon <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 1/2 tbsp melted unsalted butter <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br>
<b>Preheat at 450 F and bake for 8-10
mins </b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 In a medium mixing bowl
combine the flour,baking soda, salt and 3 tbsp of sugar. Then cut in the butter
and shortening using two forks. Press into the mixture until it becomes
crumbly, you can also use your hands if that's easier<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Then pour in the milk and mix
using a large spoon, until it becomes sticky. Place the dough onto a clean,
lightly floured surface, and kneed for about 2 mins. Adding flour if
needed.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 In a small bowl combine the
sugar,cinnamon and butter. Leave about 2 tbsp of just the sugar and cinnamon
for the topping. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Roll out the dough until
it's about a inch thick. Using a biscuit cutter press into the dough and cut
out as much biscuits as you can. Then roll them out more with the roller and
place about a teaspoon of the cinnamon sugar mix in the center. Cover that with
another rolled out piece of biscuit dough. And pinch around the edges, then
again cut out the center of the filled biscuits with the biscuit cutter.
Kneed all the access dough together and repeat until no more dough is
remaining.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 Place the biscuits on a
parchment lined pan and sprinkle with the dry cinnamon
and sugar. Bake at 450 f for 8 - 10 mins or until golden brown. Enjoy
them warm with butter.<o:p></o:p></span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-81136581958865849522015-02-02T09:38:00.002-08:002015-02-10T11:19:21.610-08:00Rustic Orange And Honey Crisp Galette<div>
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<span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"> If there's anything I love to bake its galettes, mostly because you can make them out of anything. My favorite is the apple galette, made with some amazing tart apples. Or when it's summertime a peach or black cheery galette is always a good idea. But winter is when theirs no fresh peaches or cherries around. So I though up this new recipe for o</span></span><span style="font-family: Georgia, 'Times New Roman', serif;">range</span><span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"> and honey crisp galette. Fresh sliced o</span></span><span style="font-family: Georgia, 'Times New Roman', serif;">ranges</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;"> baked under a amazing layer of oatmeal crisp and topped off with honey. Sounds amazing right? Just wait till you try it, the flavors come together perfectly. </span></div>
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<span data-dobid="hdw"><span style="font-family: Georgia, Times New Roman, serif;">ga·lette</span></span></div>
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<span class="lr_dct_ph"><span style="font-family: Georgia, Times New Roman, serif;">ɡəˈlet/</span></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">noun</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b></b><b></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-a flat round cake of pastry or bread.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hope you enjoy this Recipe </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-Daniel </span></div>
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<b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><b>Crust :</b></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1 1/2 cups flour </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 tbsp granulated sugar </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 6 tbsp cold unsalted butter</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/4 cup cold water </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• pinch of salt </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><b>Filling: </b></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 4 Oreages </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1/3 </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">cup granulated sugar </span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 4 tbsp flour </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/4 cup pure honey </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/2 tsp pure vanilla extract </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1 tsp cinnamon</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><b>Crisp : </b></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/2 cup quick cooking oats </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/4 cup granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 3 </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">tbsp all purpose flour</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 tbsp softened unsalted butter </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/4 tsp cinnamon </span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">Topping : </b></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 tbsp heavy cream</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 tbsp granulated sugar </span></div>
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<b><br />
</b><b>Directions:</b><br />
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<b>Preheat the oven: 425 F Bake: 45-50 mins </b></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">1 <b>Crust:</b> In a large mixing bowl combine the flour, butter, sugar and salt. Then using 2 forks mix in the butter until the mixture becomes the size of peas. Add in the cold water and kneed the dough for about a minute. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">2 Roll out the dough into a 12 inch round piece. Cover with plastic wrap and set in the freezer on a pan for about 10 mins, for fast cooling. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 <b>Filling:</b> Cut up the oranges </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> into 1/2 inch slices, cut off the peel and </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">gentle toss them in a bowl with the flour, sugar, cinnamon, vanilla and honey. Set aside </span></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Georgia, Times New Roman, serif;">4 <b>Crisp:</b> In a medium bowl combine the Oats, sugar, flour, butter and cinnamon to make the crisp. Using your hands or a spoon press it together until well combined. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">5 Transfer the Oranges to the middle of the dough and top with the crisp. Now fold over the side of the dough about 1 1/2 inch to make a crust.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><b>Topping: </b>Then mix the cream and sugar in a cup and spread it on top of the crust using a brush. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">6 Cool the Galette in freezer for about 10 minutes before baking. Bake for 45 - 50 minutes, let it cool for 15 minutes before serving. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"> </span></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><b><span style="font-size: large;">Another fruit tart recipe from the blog:</span></b><span style="font-size: large;"> <a href="http://plentifulplate.blogspot.com/2014/08/fresh-peach-crostata.html">Fresh Peach Crostata </a></span></span><br />
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com1tag:blogger.com,1999:blog-4899743996526372295.post-78511046364946744382015-01-05T12:57:00.001-08:002015-02-10T11:20:13.391-08:00Cilantro, Avocado And Tomato Salad<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: black; font-family: "Georgia",serif; text-decoration: none; text-underline: none;"> Every New Year there's always talk about New Year’s resolutions. And this
year mine was to be more creative with my photos and recipes on the blog and on
Instagram. I hope I'll be posting more recipes this year with creative photos
that will inspire, every one of you to bake and cook more often. And as
always I hope you take a little time for yourself and relax in this New Year.<span class="apple-converted-space"> </span>Sometimes all you need in life is to
simplify everything. Because everyday life, can get to complicated and
stress you out</span>.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> I've been wanting
to share this salad recipe on the blog for a long time, but have never gone
around to taking the photos. This is truly my favorite salad, which I eat
several times a week and never get tired of. It goes best with steak
and a side of potatoes or rice. And sometimes I add new ingredients to it, to change up the flavor. Like adding arugula or a spicy jalapeño sauce, which goes
well with the cilantro. Any way you make it, the cilantro will always be the
star of the salad...and that's how I love my cilantro. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy this recipe and happy 2015 <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- Daniel </span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients: </span></b><br />
<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• 1 bushel of Green leaf lettuce <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• Half bunch of Cilantro <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 Avocado <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 Tomatoes <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• 3 tbsp. Olive oil <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• 1 ½ tsp Sea salt <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Optional:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
• Arugula </span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• Spicy Jalapeño sauce (in a bottle) <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• Or use red leaf lettuce instead of green <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions: </b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Chop up the lettuce and cilantro and toss them together in a large bowl. Along with the olive oil and salt. (Mix together well.)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Then cut up the tomatoes and avocado, add it to the bowl, tossing them a little. <o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 Serve and Enjoy!</span><br />
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com1tag:blogger.com,1999:blog-4899743996526372295.post-91189464159488733692014-12-22T15:52:00.003-08:002015-02-10T11:21:05.857-08:00Chocolate Salted Caramel Pretzel Cookies<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"> The first day of winter just happened and we are a few days from Christmas. Winter is always a great time of year, mostly because it's the time to reflect on the year that passed and what you accomplished. This year was an amazing year for me because I started this blog and grown a lot as a person. Going into 2014 I didn't know what lay ahead, I guess going into a new year with no exceptions is what makes a great year. Setting goals and boundaries for yourself will only hold you back. If you focus too much on your goals i'll only hide your creativity and new ideas. So in the coming year I hope you take some time for yourself and do what you love and are passionate about. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> This recipe for Chocolate Salted Caramel Pretzel Cookies came out of my love for Chocolate and Caramel candy. Whats not to love about this combination everything go's together perfectly. Over the last month this recipe has become my official Christmas cookie recipe, I hope it becomes yours to.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">MERRY CHRISTMAS AND A HAPPY NEW YEAR!!!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Daniel</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients : </b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">Caramel <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup granulated sugar <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 10 tbs unsalted butter, cold, cut in cubes <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup whipping cream minus 2 tbs <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
Cookies<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup unsalted butter <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/2 cup granulated sugar <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 eggs <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 tsp vanilla <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 1/3 cups All Purpose flour <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2/3 cup unsweetened coco powder <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tsp baking soda <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
Topping <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• For each cookie : 1/8 tsp or less salt and a pretzel on top
<o:p></o:p></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions:</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><br />
</b>1. Caramel:
Heat the cream until it just begins to steam and then set aside. Place the
sugar in a medium saucepan over medium-high heat, and heat without stirring
until sugar dissolves and gets a caramel color. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Remove the pan from the heat and add in the hot cream. It will bubble a
little bit. Cook for about 1 minute stirring constantly with a wooden spoon
until smooth.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;"><br />
3. Remove from heat, and add butter. Stir well until smooth. Pour into a
bowl and let it cool.<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">4. In a mixer bowl beat the butter and sugar until creamy.
Then add in the eggs and vanilla and mix together. <o:p></o:p></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">5. In a medium bowl whisk together the flour, baking soda and
coco powder. Then add it in 1/3 portions to the wet Ingredients. <o:p></o:p></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">6. Then roll 1 1/4 inch dim. dough balls with a 1 tbs amount of
Caramel in the center. Place them 2 inches apart on a parchment lined
cookie pan and top with a pretzel and 1/8 tsp or less salt. Then flatten them
halfway for more spread while baking. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7. Bake for 8-10 mins @ 350 F, let them cool for 8 minutes
before storing or eating. <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/14027854699526748688noreply@blogger.com1tag:blogger.com,1999:blog-4899743996526372295.post-38999192784138865652014-11-25T12:50:00.000-08:002015-02-19T15:27:22.588-08:00Truly Pumpkin Spice Bundt Cake<div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"> Every year when fall comes around, I have mixed feelings
about it. The color of the leaves and crisp cool air is amazing. But that means
that the hot weather and sun is gone...because I live in Portland OR
where it's cold and rains all the time. Summer and the end of spring is the
only time of year I get to enjoy the sun and go outside with out freezing.
But on the other hand I would not be able to enjoy all the delicious food. Like
the always amazing thanksgiving meal and pumpkin spice everything. Plus if it
wasn't for the colder weather and changing of the seasons. I
would not realize the wonderful family, friends and time I have while living
life.</span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;"> I have to confess that I'm really not a fan of
the Starbucks Pumpkin Spice Latte. I don't
enjoy it because of its bad representation of pumpkin and
fall flavor. To me it just Tastes like cinnamon coffee not pumpkin spice.
So I came up with a recipe that has a more complete pumpkin spice
flavor. My Recipe for Truly pumpkin spice bundt cake has three components
to it. First the bundt cake is moist and full of pumpkin flavor.
Then the pumpkin seed streusel gives it a tasteful lift. And then topped
with a pumpkin spice glaze which tastes amazing.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Happy Thanksgiving!!! </span><span style="font-family: Lucida Sans Unicode, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pumpkin Spice Bundt Cake : <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup vegetable oil <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 cups granulated sugar <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 eggs <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 1/2 cups all purpose flour <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 tsp baking soda <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/2 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/8 tsp nutmeg <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp ginger <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp all spice <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tsp cloves <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp salt <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 15 oz can pumpkin <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tsp vanilla <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pumpkin Seed Streusel Filling <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup pumpkin seeds <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 6 tbs butter <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tbs cinnamon <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• cup brown sugar or half 3/4 <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup all purpose flour <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pumpkin spice glaze <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup powdered sugar <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 4 tbs butter <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 4 tsp milk <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tsp vanilla <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp ground cloves <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp all spice <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/8 tsp nutmeg <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients: <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Pumpkin Spice Bundt Cake : <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a mixer bowl with the paddle attchement mix in the sugar and
oil. Mix it together about 1 minute or until creamy. Then add in the egg and
vanilla for about 30 sec. Then add in the can of pumpkin and mix for another
minute. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 In another bowl mix together the flour, baking soda,
cloves, cinnamon, allspice, ginger, nutmeg, salt. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Add the dry ingredent bowl in Portions of 1/4 until mixed
together. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 Pumpkin Seed Streusel Filling :<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Melt the butter until softened for the strudel and mix it with the
sugar, pumpkin seeds and cinnamon. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 Oil up the bundt cake pan with cooking spray and
spoon in the batter about 1 inch into the pan, then layer in all the strudel
into the center and cover it with more batter. Depending on the kind of pan you
use their may be too much batter. Bake for about 55 - 65 mins at 350 or until toothpick comes out clean.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 Pumpkin Spice Glaze:<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> In a medium sized bowl mix in the powdered sugar, vanilla,
milk, butter, cinnamon, cloves, all spice and nutmeg. Until mixed together
well. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 After the bundt cake it baked and cooled for 15 minutes. flip
over the pan and pour over with the glaze, Slice and Enjoy!<o:p></o:p></span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-82390279940061934152014-10-14T13:18:00.004-07:002015-02-10T11:23:32.136-08:00Banana and Coconut Pancakes With a Chocolate Caramel Sauce <div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9B30F5Rh2vZDhx2dr2910YgTbd0b9grA7_ig9sXMngYZ3GC2dEo-nTTVp3JkS_NZr1ClWTIOGIQYtRXvTqCUo6cCTpcZ9XpCHny8Y7HTI9eM6H5f2lf0kuMF9d4aDnDWyDkFXTyJFJhTL/s1600/IMG_3445.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9B30F5Rh2vZDhx2dr2910YgTbd0b9grA7_ig9sXMngYZ3GC2dEo-nTTVp3JkS_NZr1ClWTIOGIQYtRXvTqCUo6cCTpcZ9XpCHny8Y7HTI9eM6H5f2lf0kuMF9d4aDnDWyDkFXTyJFJhTL/s1600/IMG_3445.JPG" height="640" width="480" /></a><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"> Everyone has their own way of eating pancakes the right way. For me its always lots of butter and syrup. But this time I'm doing something different by making banana and coconut pancakes with a chocolate caramel sauce. Even though I'm more of a waffle person, I eat pancakes more often. I don't know why that is? Maybe because the waffle iron is a mess to clean up. Or because every <a href="x-apple-data-detectors://0" x-apple-data-detectors-result="0" x-apple-data-detectors-type="calendar-event" x-apple-data-detectors="true">Saturday morning</a> I wake up to the smell of my mom making pancakes....and so then all I need to do is enjoy them. Not go threw that hassle of making waffles early <a href="x-apple-data-detectors://1" x-apple-data-detectors-result="1" x-apple-data-detectors-type="calendar-event" x-apple-data-detectors="true">Saturday morning</a>. </span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"> This recipe for pancakes started out with a gluten free recipe that I learned in my culinary class which was Bananas and eggs. But later when I was trying it at home I added flour to give it more form...which made it not gluten free. Then I added some shredded coconut and coconut oil for a more complex coconut flavor. As Always I hope you enjoy this recipe and ready to cook up some amazing pancakes!</span><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><br /></span><b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients : </b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">P</span><span style="font-family: Georgia, Times New Roman, serif;">ancakes </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">:</span></b><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 Eggs </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 Bananas </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 3/4 Cup milk </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 3/4 Cups all purpose flour </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/2 Cup shredded coconut </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 3 tbs Coconut oil </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 tsp Granulated sugar </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/2 tsp Baking soda </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• Dash of salt </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;"><b>Chocolate Caramel Sauce : </b></span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1/2 Cup granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 Cup milk </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 4 tsp Unsweetened coco powder </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 3/4 Cup powdered sugar </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 4 tbs Butter </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 1 tsp Vanilla </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• dash of salt </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 <b>Sauce:</b> In a medium sized pot, heat the the granulated sugar on high heat. In a other pot heat the milk until hot and steaming ( not boiling ) Don't mix the sugar until it starts bubbling and is almost melted with steam rising. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 When all the sugar is melted take the pot off the heat and pour the warm milk into it. It will steam and bubble, start mixing it with your wooden spoon Until incorporated. Then add the coco powder and butter, mix with a whisk for about 30 secs. Next add the powdered sugar and let It simmer for about 2 mins. Don't over do it or your sauce will be to thick. Then add in vanilla and salt, whisk it together well. If your sauce turned out to thick just add in some more milk. Let it cool or serve warm, Make the sauce before the pancakes.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Georgia, Times New Roman, serif;">3 <b>Pancakes:</b> Cut bananas into slices and in a mixer bowl whip them up using the paddle attachment. change the attachment to a whisk and beat the eggs in. </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">4 Next add in the flour, baking soda,coconut, coconut oil, sugar and salt. Whisk together well.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Georgia, Times New Roman, serif;"> 5 Then pour out pancake shapes on a skillet or griddle, heated on medium with a tsp of butter and another of coconut oil. Cook for about 2 mins on both sides, until dark gold/brown. Enjoy!</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> When it comes to rolling pizza dough, I feel like I have the bragging rights. Mostly because that's my specialty, I rolled countless numbers of pizza dough. Over my 3 years of high school culinary class. I would look forward to every Thursday and Friday because that was the pizza making days in my class. We made about 50 pizzas both days and then they would be sold to the students at my school for lunch. So during the last couple of years I learned a lot about the basics and tricks of rolling pizza dough. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> In honor of <a href="http://instagram.com/thefeedfeed">feedfeed's</a> Instagram contest for making original pizza ideas. I though up this recipe for </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">prosciutto</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, 'Times New Roman', serif;">and fresh arugula pizza. This amazing pizza is a favorite of mine because of the fresh arugula, </span><span style="font-family: Georgia, 'Times New Roman', serif;">prosciutto, creamy white sauce and </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, 'Times New Roman', serif;">thin crust. Giving it rustic taste and flavor. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>My Tips For Making Better Pizza </b></span><br />
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1 Always use a pizza stone, Preheat the oven at 500 F and preheat with the pizza stone in the oven for about 30 mins.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 Kneed the dough with cornmeal for extra texture and flavor, plus easier to roll out.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 When rolling out the dough add most of the flour and corn meal to the top of of dough to insure easier rolling, flip the dough often this will make it more flexible and easier to work with. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 All purpose flour will give you a Chewier crust, but bread flour will make a crispier crust. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 You can add spices like garlic powder or dry oregano to your crust to give it a unique flavor. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Crust:</b></span><span style="color: rgba(0, 0, 0, 0.701961); font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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• 1 1/2 and 1/2 cups flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/4 tsp yeast</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• 1 tsp kosher salt </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 cup water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tbs olive oil </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• corn meal </span><br />
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<b>White sauce: </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 tbs unsalted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 large shallot </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 cloves Garlic </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tbs all-purpose flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup heavy cream </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 fresh or dried thyme </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 fresh or dried oregano </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• salt and pepper </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Toppings: </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 medium sized tomatoes </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 4 white mushrooms </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/2 cup mozzarella cheese </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 to 3 cups Arugula </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• half of a small purple onion </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 6 slices prosciutto </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Other items:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• pizza stone </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• parchment paper ( For the top of the pizza stone)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.<b> Sauce:</b> First mince the garlic and shallot, very fine. Then in a large skillet add butter and the shallot, cook on low heat until it becomes transparent. About 5 mins </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Add the minced garlic and season with salt and pepper, cook for 30 secs. Next add the flour and stir until mixed. Turn up the heat on medium and cook for about a min.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Warm up the cream and stir it in slowly, keep siring. Bring the cream to a slight simmer and until it thickens. When it is about the consistency of gravy, add in the thyme and oregano. Stir it in and then set it aside to cool. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 <b>Crust: C</b>ombine the 1 1/2 cups flour, sugar, salt and yeast in a stand mixer. Then warm up the water to 110 F. While the mixer is on, pour out the water and oil. Mix until dough forms in a ball, add additional flour 1 tbs at a time until it does. Then cover the mixer bowl with a towel and place it in a warm dry place until it doubles in size. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 <b>Toppings</b>: Cut up all topping, tomatoes (Very Thin), mushrooms, purple onion and </span><span style="font-family: Georgia, 'Times New Roman', serif;">prosciutto</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">. Then roll out the dough with a flour and corn meal. Until its the size of the parchment paper, place it on top of the paper and spread a thin layer of white sauce on top.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 Then cover the white sauce with a layer of shredded mozzarella cheese. Evenly add the tomatoes, onions, mushrooms and </span><span style="font-family: Georgia, 'Times New Roman', serif;">prosciutto</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">. Place in the oven on top of the pizza stone and bake for about 10 - 15 mins until it has a crispy baked crust. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 let it cool for about 5 mins, then add fresh arugula on top, cut and serve. </span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-70470990043765913362014-09-18T12:39:00.002-07:002015-02-10T22:28:57.348-08:00Apple And Pear Crisp Pie<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: black; font-size: small;"> </span><span style="color: black; font-size: small;"> </span><span style="color: black; font-size: small;">For some reason I have lately been disliking the smell and taste of nutmeg. Every time I had apple pie, the last couple of months. I could not enjoy it because of the always present nutmeg taste....am I the only one who dislikes it??? So in this recipe I added vanilla, which makes every dessert taste better in my </span><span style="color: black; font-size: small;">opinion. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: black; font-size: small;"> </span><span style="color: black; font-size: small;"><span style="color: #222222;"> If you look at some of my previous posts you may find that there's many baked fruit desserts. I don't know why but it looks like my blog has become mainly baking. But now that Summer is over and most fruits are out of season. I think I'll go back to recipes for lunch and dinner meals. But before we turn the page fully to fall, I want to share this fall themed recipe with you. Like most of my blog post's this one is also a fruit dessert. The idea for this recipe came to me, when I was thinking about fall. And what people bake this time of the year....Apple pie was the first thing I though. Then I though about adding pear and a crisp topping, which completed this new pie. There's just something great about merging two classic American desserts and making something new. I hope this fall themed recipe inspires you to bake up some pie this time of year and enjoy the </span>seasonal<span style="color: #222222;"> change.</span></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients: </b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Crust: </b></span><br />
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• 1 cup flour </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">• 7 tbs butter </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">• pinch of salt </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">• 1 to 4 tbs ice water </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Filling: </b></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">• 3 medium sized apples </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">• 3 medium sized pears </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">• 1/2 cup sugar </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;">• 1/4 cup flour</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">• 2 tbs butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">• 1 tsp cinnamon </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">•</span><span style="font-family: Georgia, 'Times New Roman', serif;"> 1/2 tsp vanilla</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">• nutmeg 1/8 tsp</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Topping: </b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 cup Quick Cooking Oats</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup flour </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup almonds </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">• 1/2 cup brown sugar </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">• 1/4 cup butter </span><br />
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<br /><b></b><br /><b>Preheat Oven to 425 f</b><br /><br />
1 <b>Crust:</b> in a medium mixing bowl add the 1 cup flour and salt, then add in softened butter in cubes. Using your hands or two forks start pressing the dough, until crumbly. Then add in 1 tbs water and mix some more, if dough is not pliable enough add some more water.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 Roll out the pie crust on plastic warp, then cover other side also with plastic wrap and Freeze for about 6 mins until cool but still easy to work with. put on a pie pan and set aside.</span><br />
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3 <b>Filling</b>: Peel and cut up the apples and pears, into small thin slices. And drop then into a large mixing bowl. Add in the sugar, flour, butter, cinnamon, vanilla and nutmeg. Mix it together and spoon it onto the crust in the pan.</span><br />
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4 <b>Topping</b>: Now for the crisp, measure out the Oats, flour, almonds, brown sugar. Then soften the butter until almost melted and mix with the other ingredients until crumbly. Top the pie with all the crisp and cover crust with 2 inch wide aluminum wrap to prevent over baking it, remove during last 10 mins of baking. Bake for 40 to 50 mins. Cool completely about 2 hours before serving. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /><br /><br /><b><span style="font-size: large;">My Other Pie Recipes </span></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://plentifulplate.blogspot.com/2014/06/rhubarb-meringue-pie.html">Rhubarb Meringue Pie </a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://plentifulplate.blogspot.com/2014/07/3-ways-to-enjoy-blueberry-season.html">Blueberry pie </a></span>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com2tag:blogger.com,1999:blog-4899743996526372295.post-59147439053132112622014-08-21T14:26:00.002-07:002015-02-10T22:29:14.178-08:00Fresh Peach Crostata <!-- Please call pinit.js only once per page --><br />
<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" nbsp="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script> <span style="font-family: Georgia, Times New Roman, serif;">If you haven't heard of a crostata and a galette before they are basically the same thing. It just happens that <span style="-webkit-text-size-adjust: auto;">crostata is Italian and galette is the French. It's basically a open fruit pie made with artisan dough. </span>When I made this peach crostata for the first time I downed the whole thing by myself in like 30 minutes without giving anybody else a taste. Fresh peaches always go bad way too quickly at my house, mostly because my mom brings home a full box of them. It's like that with most of the fruits and vegetables during the summer because of the bountifulness. That's why I always try to take advantage of it before the season ends and share the deliciousness with you. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/2 cups flour </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif;">• 2 tbs granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 6 tbs cold unsalted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup cold water </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 5 peaches </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 5 tbs flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp pure vanilla extract </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 tsp cinnamon</span></div>
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</span> <span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven: 425 F Bake: 50 mins </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Crust: In a large mixing bowl combine the flour, sugar and salt. Then using 2 forks mix in the butter until the mixture becomes the size of peas. Add in the cold water and kneed the dough for about a minute. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Roll out the dough into a 12 inch round piece. Cover with plastic wrap and set in the freezer on a pan for about 10 mins, for fast cooling. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Filling: Cut up the 4 peaches into 1/2 inch thick slices and gentle toss them in a bowl with the flour, sugar, cinnamon and vanilla. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 Transfer the filling to the middle of the dough and fold over the side of the dough about 1 1/2 to make a crust. Topping: Then mix the cream and sugar in a cup and spread it on top of the crust using a brush. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 Cool the crostata in freezer for about 10 minutes before baking. Bake for 50 minutes, let it cool for 15 minutes before serving. </span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-13130641173209739782014-08-06T23:30:00.000-07:002015-02-10T11:21:51.033-08:00My Basic French Macaron Recipe<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Georgia, Times New Roman, serif;"> Its crazy to think that a year ago at this time I didn't even know what a French Macaron was. And now I've made them for many different accessions, like baby and bridle showers. I baked my first batch of macarons in November of last year. Thinking it would be a nice challenge and wouldn't hurt if I would one day master these amazing French beauties. That day came sooner than I thought because soon a was being asked to bake them for a wedding!!! Baking them for the wedding was a huge deal for me because that showed me I had more than just a hobby on my hands. French macarons can sometimes be sold in bakeries for upwards of $2 because of the time and effort that go's into baking them. This Version of the basic French Macaron recipe is one I developed, for macarons with food coloring and or vanilla. The consistency of the batter is perfect for macrons with food coloring but is to dry for adding coco powder or dry instant coffee. For that recipe click on the link named "French Macarons What Does It Really Take?" on the bottom of this post. French Macarons take some time to become a expert baker in, don't think that a nailed them the first time I made them. Sometimes a humid day or the temperature of your oven may mess with your macarons. French Macarons are very delicate so never open the oven during baking. If you really want the most perfect macrons. Follow all the steps correctly and read threw the directions carefully. If you need any more help just leave me a comment. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 cups powdered sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup ground almonds ( almond flour)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 egg whites </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 8 tbs granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(Optional) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• food coloring of your choice </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 teaspoon pure vanilla extract </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Directions:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Set out 3 eggs into a bowl of warm water to bring them to room temperature. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 In a large bowl sift your almond flour. (Make sure you sift all your flour, it may take a while but this will give you a smooth macaron) Then In another bowl sift the powdered sugar. Mix the almond flour and powdered sugar together well, then sift it again to insure the smoothest result in your macarons.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Measure out 8 tbs of granulated sugar into your mixer bowl, and separate your egg whites.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 Pour your egg whites into the mixer bowl then the (food coloring and or vanilla, the food coloring will fade during baking so add a little more than needed) mix for about 2 mins on high. Stop the mixer and hold up the whisk attachment, if your meringue does not have a stiff peak that holds, Then mix again for 30 seconds and do this again until you have a glossy white stiff peak.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 Add all of your powdered sugar and almond flour into the mixer bowl and fold in the batter with a wooden spoon until it flows like lava off your spoon. (Do not over mix) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 Then transfer your macaron batter to a large pastry bag with a 1/4 inch hole attachment. Use a tall drinking glass as a stand for your bag.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 Next squeeze out 1 inch in diameter round hills on a cookie sheet or pan, lined with parchment paper. As soon as you filled up the first sheet. Take your pan and drop it against the counter to flatten and release all the air bubbles in the macaron. Do this about 15 times for every pan. (for the best round macron, pick up your pan and drop it strait down, holding and hitting it will make ovule shaped macarons...not perfect round ones.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8 After all the macaron batter is on the pans, your macarons will need to dry and rest for about a hour or until they are dry to the touch. (this is what makes a perfect feet on the macaron)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9 Preheat the oven a to 380 F but change the temperature to 325 F as soon as the pan is in the oven. (never bake 2 pans at once) bake one pan at time for 12 mins. After one pan is done baking change the temperature to 380 F wait 5 mins then lower again to 325 F before baking the next pan. (bake the rest of the pans in that way.) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">10 Let the macarons cool completely before taking them off the parchment paper. Wait about 30 to a hour before sizing them up with 2 same sides and filling them with the filling of your choice. Store the filled macarons in the refrigerator for at least 24 hours before serving, for the flavors to meld. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">French vanilla butter cream </span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 stick of unsalted butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/4 cup powdered sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup heavy whipping cream </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 teaspoon pure vanilla extract </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 teaspoon rum (optional) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Whip the heavy cream in the mixer until whipped, then set aside in a bowl. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Beat the butter for about 8 mins, for it to become light and fluffy, then mix in the whip cream, powdered sugar,vanilla and rum. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Fill a pastry bag with the butter cream and fill the macrons with the amount of your liking.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>My other posts on French Macarons:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://plentifulplate.blogspot.com/2014/04/french-macrons-does-it-really-take.html">Baking French Macarons </a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://plentifulplate.blogspot.com/2014/03/tips-for-fail-proof-maroons-1-always.html">7 Tips For Fail Proof Macarons </a></span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-86585624710197341852014-07-31T16:00:00.000-07:002014-07-31T17:27:32.941-07:00Summer Cherry Crisp<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, Times New Roman, serif;"><!-- Please call pinit.js only once per page --></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" nbsp="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></span><span style="font-family: Georgia, 'Times New Roman', serif;"> I know everyone says this every year, but this summer is passing by so fast. For me this summer has been a whole different kind of feeling. Maybe because all I've been doing is baking and trying new recipes. Time flies when you are doing something you love. For me, it's being in the kitchen all summer long. For my next recipe I've chosen cherry crisp. I love how it showcases the tartness of the cherries perfectly. The pan of cherry crisp will come out of the oven and fill your house with the sweet smell of fresh black cherries. This recipe always reminds me of the long summer days that pass so fast, and of all the memories they hold.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Ingredients:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;">• 4 cups pitted black cherries </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup quick cooking oats </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup firmly packed brown sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup sliced almonds </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2/3 cup granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup softened butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 cup plus 4 tbs all purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;">1.Preheat the oven to 350 F.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;">2. In a large bowl combine the 4 tbs flour, granulated sugar and pitted and cut cherries. Then place in a 13x9 glass or metal pan and set aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;">3. In a medium bowl combine the remaining flour, oats, almonds, brown sugar and softened butter. Mix until it becomes crumbly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;">4. Top the cherries with the crumbled mixture and bake for 30 minutes. Let it cool for 15 minutes before serving.</span></div>
Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com2tag:blogger.com,1999:blog-4899743996526372295.post-70822536228666268352014-07-24T23:00:00.000-07:002014-09-02T15:13:40.763-07:003 Ways To Enjoy Blueberry Season<br>
<span style="font-family: Georgia, 'Times New Roman', serif;">Every year Blueberry season comes around, and every year at my house they just get bagged and put in the freezer. Or just eaten fresh, so this year I stared trying blueberry recipes to start enjoying the very short picking season. The first recipe which is Blueberry pie, a classic blueberry dessert that captures the amazing taste of these fresh blueberries. This recipe for Blueberry muffins has the classic taste but with a crumb topping. And the last recipe is for blueberry fruit pizza, is a unique take on summer fruit recipes. To me blueberries represent the late days of July, and the warm summer weather. I hope you enjoy these summer recipes as much as I do!!!</span><br>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 Blueberry Pie</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">2 Streusel Blueberry Muffins</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">3 Blueberry Fruit Pizza</span><br>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<br>
<div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Blueberry pie</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Crust: </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 2 1/4 all purpose flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/4 tsp salt </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 sticks butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 to 6 tbs water </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Filling: </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 6 cups Blueberries </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 cup granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 cup flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 tbs butter (softened) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tbs lemon juice </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 tbs corn starch </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp cinnamon </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Add the flour and salt in a medium bowl, then cut in the butter and mix until crumbly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 Now add In 1 tbs of water and kneed the dough, if the the dough needs more water then add more. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">3 Split the dough in half and roll out the first half, put it in the pie pan. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">4 In a large bowl mix in the blueberries, flour, sugar, cinnamon, butter, lemon juice and corn starch. Now pour the mixture in the pie pan. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">5 Roll out the other half of the dough and cut it in the design of your choice. (Always have holes for steam to be released during baking) before baking cover the crust of the pie with aluminum wrap, remove during the last 15 mins of baking. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 Pre heat oven at 425 f aand bake for 35 to 45 mins. Cool completely before serving. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Streusel Blueberry muffins</b> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Muffins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 cups all purpose flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 egg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 milk </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup vegetable oil </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup granulated sugar </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 2 tsp baking powder </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 salt </span></div><div><font face="Georgia, Times New Roman, serif">• 1 cup blueberries </font></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Streusel topping </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup flour </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup firmly packed brown sugar </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 5 tbs softened butter </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp cinnamon </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 In a large bowl mix in milk, vegetable oil and the egg with a whisk. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 Then add the flour, sugar, baking powder and salt and mix.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">3 Now in a medium bowl add in flour, brown sugar, cinnamon and butter mix until crumbly. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">4 Spoon out the muffin mixture into a 12 muffin pan, then top them all with the streusel topping.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">5 Preheat oven to 400 f and bake for 20 to 25 minutes. Let cool for 5 minutes in pan then remove.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Blueberry Fruit Pizza</b> </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Crust: </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/4 cup Flour </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1 egg </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 3/4 cup granulated sugar </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup softened butter </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp baking soda </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1 tsp cream of tartar</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 tsp salt </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Topping:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1 8-once pack of cream cheese (softened) </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup granulated sugar </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 2 tsp vanilla </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">• 3 cups fresh blueberries </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 In a mixer cream the butter and sugar until smooth, then add in the egg and mix again. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 Now add in flour, cream of Tartar, baking soda and salt, mix well.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">3 Press the dough onto a 10 to 12 inch pizza pan. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">4 Preheat the oven at 350 f and bake the crust for 8 to 10 minutes. Let it completely cool.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">5 Soften the cream cheese in the microwave for 30 seconds then In a small bowl mix in the sugar and vanilla. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">6 Spread it on the crust and top with blueberries. </span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com1tag:blogger.com,1999:blog-4899743996526372295.post-11263562566588265962014-07-08T14:34:00.001-07:002014-08-07T01:45:47.658-07:00Caramelized Banana Ice Cream Topping <div>
<span style="font-family: Georgia, Times New Roman, serif;"> <!-- Please call pinit.js only once per page --></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" nbsp="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script> Every childhood memory has some kind of liking for food, probably because food is a thing you can have over again. Unlike adventures had in your childhood years, If your anything like me you've eaten your fare share of vanilla ice cream a thousand times. And probably had it with every thing from strawberries and chocolate to sprinkles. Vanilla ice cream is one of my childhood food memories, my mom would buy it by the bucket. And we would eat it mostly with strawberries all summer long. But recently my sister made me this very simple banana ice cream topping. And my vanilla ice cream has not tasted the same ever since. This very easy combination of of butter,brown sugar and bananas has changed my liking for vanilla ice cream forever.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">{ingredients} </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• 1 banana</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• 2 medium size bowls of vanilla ice cream</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup brown sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/3 cup butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ) Cut up banana into thin slices.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2) Melt butter in sauce pan, then mix in brown sugar.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3) Add bananas and cook for about 6 mins or until bananas are Caramelized ( the longer you cook them, the Chewier they will be)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4) Let cool for 1 min, then top ice cream (The frozen ice cream will cause the bananas to cool fast and make them chewy)</span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com2tag:blogger.com,1999:blog-4899743996526372295.post-11042814114377581502014-06-25T02:24:00.001-07:002014-08-07T01:45:58.700-07:00Rhubarb meringue pie<span style="font-family: Georgia, Times New Roman, serif;"><b><!-- Please call pinit.js only once per page --></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" nbsp="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></b></span><b><span style="font-family: Georgia, Times New Roman, serif;">My truth about rhubarb:</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> To tell you the truth rhubarb hasn't been something I enjoyed eating or cooking with for a long time, mainly because of its tart taste and the nature of its celery like structure. The first thing I think of when I think of rhubarb is putting it in a pie. And yes the always popular strawberry and rhubarb comes to mind. Which brings back memories of my aunts cooking from years ago. All the rhubarb you see in my photos comes from my aunts garden, which is full of rhubarb and memories for me. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients </span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pie filling:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 cups cut rhubarb </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/2 cups sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 5 tsp flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 4 egg yolks </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup milk </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• dash of salt </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pie crust: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 7 tbs butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• salt 1/4 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Meringue: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 4 egg whites </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 cup sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tbs lemon juice </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 tsp cream of tartar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 tsp salt </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1) In a double boiler with water on the bottom layer. Mix in rhubarb milk, sugar, flour, egg yolks, and salt. Cook for about 35-45 mins mixing often until thick.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2) While pie filling is cooking, start making pie crust. Put flour,salt in mixing bowl and add butter in cubes. Then using hands start kneading the dough, until crumbly. Now add 2 tbs water and mix some more, if dough is not pliable enough add some more water.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3) Roll out the pie crust on plastic warp, then cover other side also with plastic wrap and Freeze for about 6 mins until cool but still easy to work with. Place on pie pan and bake for 12 mins on 390 f.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4) Let completely cool until adding the cooled pie filling. Then start mixing the meringue, by adding egg whites, sugar, cream of tar tar, lemon juice and salt. Mix until mixer the attachment has a stiff white peak and the meringue is glossy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5) Spread meringue on top of pie and bake for 20 mins at 325 f. Let the pie completely cool before cutting and serving. </span></div>
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</span> <span style="font-family: Georgia, Times New Roman, serif;"> You may have heard that rhubarb leaves are poisonous, that is true. Never use the leaves just cut them right off. If you don't have a double boiler, use a pot with a bigger bowl that is oven and heat safe on top of the pot. Always have water on the bottom pot. Make sure not to add too much water. Enjoy this recipe! </span><br />
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com2tag:blogger.com,1999:blog-4899743996526372295.post-73451240124367084792014-06-03T09:30:00.000-07:002015-02-10T22:29:37.263-08:00Puréed Broccoli Soup<div>
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<span style="font-family: Georgia, Times New Roman, serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, Times New Roman, serif;"><!-- Please call pinit.js only once per page --></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" nbsp="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">I was walking home in intesipation of cooking and shooting pictures for this soup recipe. And was </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, 'Times New Roman', serif;">walking for less than a minute. When the loud sound of thunder sounded over head and </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, 'Times New Roman', serif;">the rain started poring down, making me instantly wet. As I kept walking the rain got harder and my rain coat started leaking threw. By the time I got home, my backpack was a watery mess of wet papers and dripping blue ink. And my clothes were wet like I fell in a river. With shoes full of cold rain water I finally made it home. </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, 'Times New Roman', serif;">This just shows how when you think the hot </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, 'Times New Roman', serif;">summer weather is here to stay. You are proven wrong by the rainy weather in Portland So on future days like this. Make yourself a bowl of warm soup and enjoy the rest of your day.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ingredients:</span></div>
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• 4 cups chopped Broccoli </div>
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• 2 1/2 cups Vegetable broth </div>
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• Half Celery stalk <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div>
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• Half Chopped Onion </div>
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• 1 1/2 cup water </div>
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• 2 tbs butter </div>
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• 1 tbs olive oil </div>
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• 1/2 tbs<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> parsley </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 2 tbs cilantro </span></div>
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• 1 clove garlic </div>
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• 1/2 tbs Tarragon </div>
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• 1 tsp fresh or dried oregano </div>
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• salt </div>
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• pepper</div>
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1) In a medium sized Dutch oven or pot add butter and olive oil, on medium heat.</div>
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<span style="background-color: rgba(255, 255, 255, 0);">2) </span><span style="background-color: rgba(255, 255, 255, 0);">Chop up half of a onion and half a stalk of celery, then add into pot and cook for about 5 minutes stirring often.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3) Then stir in garlic and chopped herbs parsley, oregano,cilantro and tarragon cook for 30 seconds.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">4) Add chopped broccoli, broth and water then bring to a simmer and cook for about 7 minutes, add some salt and pepper.</span></div>
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5) Purée the soup in a blender (while still hot, using caution) </div>
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6) Taste the soup to <span style="font-family: Times, Times New Roman, serif;">see if more salt and pepper is needed.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">This soup is best served with a rustic French bread or your favorite sandwich. You can add a swirl of olive oil on top for garnish and some extra flavor, enjoy.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Feel free to comment on what you liked or recipes and changes you would like to see in the future...thanks for reading! </span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-88669028004833692902014-05-16T22:34:00.000-07:002014-06-16T22:39:11.229-07:00Potatoes with Lemon Vinaigrette dressing<div>
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<span style="font-family: Georgia, Times New Roman, serif;"> This is a vibrant spring recipe that will give a burst of lemon flavor to any meal. The taste comes not only from the lemon juice but also from the lemon zest...(which is the yellow skin on the lemon). The praper way of zesting a lemon is scraping the yellow part of the lemon....the white part is very bitter, so avoid scarping any of it. Enjoy this recipe and feel free to leave any questions or comments you have.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Ingredients <!-- Please call pinit.js only once per page --></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">potatoes </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">• 2 lbs potatoes </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/3 cup cut green onions </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dressing </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 clove garlic </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 tbs salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 lemon </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/2 teaspoon black pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup olive oil </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 tbs grainy or regular Dijon mustered </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Place the potatoes in a sauce pan, cut them cut if they're not bite size. Then cover them with cold water 1 inch over the top.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Add 2 tablespoons salt and set the pot on high until it's boiling, them lower to medium low and cook for 12-15 mins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Meanwhile the potatoes are cooking make the vinaigrette. zest the lemon and place in a mixing bowl. Then peel and press 1 clove of garlic with a garlic press. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 Now add 2 teaspoons of salt and 2 teaspoons black pepper, 1/2 cup olive oil, 2 tbs grainy mustered. And squeeze the juice from 1 lemon. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 Them whisk together the lemon vinaigrette in a bowl and set aside. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 Now drain the potatoes in a colander and place them in large glass dish for easier mixing. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 Pour the lemon vinaigrette over the potatoes and mix together. Serve warm </span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-30869779291556223112014-05-06T21:31:00.001-07:002014-08-01T12:07:14.517-07:00Strawberry Citrus Smoothie<div>
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<span style="font-family: Georgia, Times New Roman, serif;"><!-- Please call pinit.js only once per page --></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" nbsp="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>This is a recipe I came up with a couple years ago. It's a great smoothie, just in time for summer!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> {Ingredients} </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 small lemon </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 1/2 cups fresh strawberries </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 oranges </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup sugar (optional)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) Peel the oranges and lemon,then cut the strawberries and freeze them for about 20 minutes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2) Now mix all the ingredients in a blender. mix one ingredent at a time, to make it easier to blend. Enjoy!</span></div>
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-16231520071271955342014-05-01T23:01:00.000-07:002014-08-22T21:54:25.767-07:00Baking French Macarons<div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Baking perfect macarons takes many try's failing the first time is what always happens....at least for me it did. Even if you've been baking them for a long time. Things may go wrong and your macarons may not turn out, that's just how French macarons are. That's why they're so expensive at bakeries. Becoming a avid macron baker takes time and multiple try's. Following tips and doing each step right is what makes a perfect macron.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">The first time I made French macarons, </span><span style="font-family: Georgia, Times New Roman, serif;">I had multiple mistakes. The first was not whipping the meringue long enough. Your egg whites and sugar or otherwise known as meringue will be perfectly whipped when it creates a stiff peak on the whisk attachment. My second mistake</span> <span style="font-family: Georgia, Times New Roman, serif;">was the baking temperature. When baking macarons, bake one sheet at a time and preheat the oven at about 380 F. Then before putting in the pan lower to 325 F. This will insure that your macarons have the perfect baking temperature. In my oven the perfect baking time is about 12 minutes. (baking temperature and time may differ because of the different oven and macron flavor) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My macaron recipe for chocolate or coffee macrons: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> {Ingredients}</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups powdered sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup almond flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 room temperature egg whites </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">10 tbsp or 1/2 cup granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 tablespoons coco powder or instant dry coffee </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Steps:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1] make sure your egg whites are at room tempter, if not put them in a bowl of warm water. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2] Have your baking sheet ready with parchment paper and get your pastry bag out, this will make your job easier later on.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3] sift though almond flour and powdered sugar into separate bowls then mix them together and sift threw again. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4] measure out 10 tbsp sugar into mixer bowl and add the 4 egg whites.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5] Now turn your mixer on high and whip egg whites for about 2 minutes, to make sure your miring is mixed perfectly whisk the miring with your hand and put the attachment upside. Your miring is perfectly whipped when it has a stiff peak. Whip your egg whites until this happens. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6] Using a big spoon or scapula fold in the almond flour and powered sugar (cocoa powder or other flavors like dry instant coffee) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7] Fold the mixture until it becomes like slow flowing lava, don't over mix or your macrons won't turn out right. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8] Now spoon your macron mixture into the pastry bag and make 1/2 inch diameter hills in rows on your baking sheet.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9] As soon as you fill up the first sheet, take the baking sheet and drop it strait down on a flat surface or counter about 15 times to let out all the air bubbles. (Holding and hitting the baking sheet will make ovule, not perfect round macarons) do this for the rest of the pans. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">10] Now set the baking sheets on a flat surface and let them stand for about a hour or until they are dry to the touch. This is what will cause the foot of the macron to form. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">11] Preheat the oven to 380 F.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">12] Just before you put the baking sheet into the oven, lower the temperature to </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">325 F. And set a timer for 10 min, while macarons are baking never open the oven this will cause your macarons to lose their perfect shape. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">13] When the first batch of macarons is done baking, increase the oven temperature to 380 F again and wait 5 mins until lowering again and baking the next batch.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">14] Let your macarons cool completely until you take them off the parchment paper. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">15] Size them up together for 2 perfect </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> matching sides.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now based on your macarons flavor you can make a filling for them. For chocolate you can make a salted Caramel or chocolate butter cream. But for a colorful one you can make raspberry butter cream or French vanilla butter cream. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(This macron recipe will make about 30 macarons)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Chocolate butter cream: </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 3 sticks of unsalted butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 heavy whipping cream </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 powder sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 teaspoons vanilla extract </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/4 cup granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 4 tbs </span><span style="font-family: Georgia, 'Times New Roman', serif;">cocoa powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
First whip up the cream, and place it into a big bowl. Then mix the butter for about 3 minutes on high. Now mix the whip cream, butter, powdered and granulated sugar, cocoa powder and vanilla. For about 1 minute, then spoon into a pastry bag and fill the macrons. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Raspberry butter cream: </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 2 cups fresh raspberries </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1/2 cup butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">• 1 1/2 cup powdered sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat butter for about 3 minutes or until fluffy. Meanwhile press the raspberries through a sifter to extract the juice. Then take the powdered sugar and juice, and mix in with the butter for about a minute. Spoon the butter cream into pastry bag and fill the macrons. </span></div>
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif;">Caramel filling:</span></span></h2>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-weight: normal;">· <span style="border: 1pt none windowtext; padding: 0in;">1/2 cup sugar</span></span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-weight: normal;"> </span></span></h2>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: rgba(255, 255, 255, 0); font-size: small; font-weight: normal;">· </span><span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0); font-weight: normal;"><span style="border: 1pt none windowtext; padding: 0in;">5 tbsp unsalted butter, cold, in cubes</span></span></span></span></h2>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-weight: normal;">· <span style="border: 1pt none windowtext; padding: 0in;">1/2 tsp salt crystals</span></span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-weight: normal;"><br /></span><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-weight: normal;"><br /></span><span style="background-color: rgba(255, 255, 255, 0); font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></span></span></h2>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-weight: normal; padding: 0in;"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif; font-weight: normal;"><span style="background-color: rgba(255, 255, 255, 0);">1.</span><span style="background-color: rgba(255, 255, 255, 0);"> Heat the cream until it just begins to boil and set aside. Place the sugar in a medium saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the hot cream. It will bubble a little bit. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.</span></span></span></h2>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-weight: normal;">2. <span style="border: 1pt none windowtext; padding: 0in;">Remove from heat, and add butter and salt. Stir well until smooth. Pour into a bowl, cover and refrigerate to chill.</span></span></span></h2>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-weight: normal;">3. <span style="border: 1pt none windowtext; padding: 0in;">Spread a bit of salted caramel on the inside of the macrons then sandwich them together.</span></span><span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-weight: normal; padding: 0in;"><br /></span></span></span></h2>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;">4. <span style="border: 1pt none windowtext; padding: 0in;">Let them stand at least one day before serving, to meld the flavors.</span></span></h2>
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<br />Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-43869746070196564402014-04-21T18:50:00.003-07:002014-08-01T12:10:39.235-07:00Truly Italian Pesto<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pesto is a Italian basil based pasta sauce that originated from northern Italy. I've purchased pesto at the grocery store many times and tried many different brands. Until I made my own add loved the truly homemade taste.This recipe is very close to what pesto tastes like in Italy, and is one of the best pesto recipes around. For a fast and easy meal just simply cook your favorite pasta, then add some pesto alone with diced tomatoes and some Parmesan cheese.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> {Ingredients}</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">- 1/3 cup pine nuts</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1/2 cup freshly grated Parmesan cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cups basil leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1/2 cup olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 garlic cloves </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 teaspoon black pepper</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 First cut off all steams from the basil.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 Then grate Parmesan cheese and peel the two cloves of garlic.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3 Measure out the other ingredients then add all ingredients into a blender and mix.</span><br />
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<br />Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-25399043473312393842014-04-16T02:03:00.002-07:002015-01-09T09:03:31.089-08:00Double Layered Brownies<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"> First a layer of a buttery baked goodness, then a delicious chocolaty top with chunks of chocolate. This is why this brownie recipe is a favorite of mine, plus it doesn't taste like a traditional brownie because of its double layers. This adds a unique twist to the well known and basic brownie recipe and is well worth a try. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Feel free to give me some feed back on this recipe and how it turned out for you :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>First Layer:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1 cup flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1/4 cup granulated sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1/2 cup butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Second Layer:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1 14 ounce can condensed milk </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1/4 cup unsweetened cocoa</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1/2 cup flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1 egg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1/4 cup vegetable oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1 teaspoon vanilla </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1/2 teaspoon baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-1 7 ounce bar milk chocolate broken into small chunks or chocolate chips </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>(Preheat oven to 350 f)</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 In a medium sized bowl combine 1 cup flour, 1/4 cup sugar, and cut in 1/2 cup butter.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Mix together until it becomes soft like a dough (you may need to use your hands) then press it into </span><span style="font-family: Georgia, Times New Roman, serif;">the bottom of a 9 by 9 or 13 by 9 aluminium or parchment paper wrapped pan. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Bake the first layer for 15 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Meanwhile in a large mixing bowl add the condensed milk, cocoa, flour, vanilla, oil,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">baking powder, and a egg.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 Whisk them together and add the chocolate,</span><span style="font-family: Georgia, 'Times New Roman', serif;"> then pour out the batter onto the first layer.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 Bake for 25 more minutes, l</span><span style="font-family: Georgia, 'Times New Roman', serif;">et them cool completely before cutting and serving.</span></div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" nbsp="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com4tag:blogger.com,1999:blog-4899743996526372295.post-87328144690915550412014-04-09T13:00:00.000-07:002014-05-17T16:46:02.671-07:00Pico De Gallo<br />
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<span style="font-family: Georgia, Times New Roman, serif;"> {ingredients}</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 1 tablespoon fresh Lime juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 3 small Tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 1 teaspoon Green chili and jalapeno sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 1 small Onion</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 1 cup Freshly chopped Cilantro (Some parsley for added Flavor)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 3 cloves Garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 2 tablespoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 1 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> - 1/2 teaspoon black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1) Chop up the Cilantro,onion, tomatoes then mix in a bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2) Then mince garlic into bowl, and add salt, pepper, olive oil, chili/jalapeno sauce and lime juice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3) Mix together.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Great for eating with tacos, burritos or as a salsa.</span><br />
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<br />Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-87720572575926036652014-04-08T21:21:00.003-07:002015-01-05T20:48:01.889-08:00Virgin Mojito <!-- Please call pinit.js only once per page --><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> This is a perfect drink for Spring (Refreshing , Light and Crisp)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> <b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Lime:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 2 slices</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 1 teaspoon juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> Mint:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 10 leaves (fresh)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> 1/2 cup Ice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> Soda:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 1 1/2 cups Fresca or 7 up</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Drop lime slices and mint into a glass, then press them with a spoon to bring out the flavors. Add ice, lime juice and soda.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">(You can switch up the flavor by adding slices of cucumber, which will give it a more refreshing taste)</span><br />
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<br />Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-28658578502714863012014-04-04T19:38:00.003-07:002014-08-01T12:16:39.307-07:00Chimichurri Sauce <span style="font-family: Georgia, Times New Roman, serif;"> <!-- Please call pinit.js only once per page --></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Chimichurri is a Argentinean sauce/condiment widely made in South America. Which is eaten with steak, </span><span style="font-family: Georgia, 'Times New Roman', serif;">but is also eaten with chicken, fish and pasta.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;"> {Ingredients}</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> -1 Cup firmly packed fresh Cilantro or Parsley, with stems trimmed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> -1/2 Cup olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> -3 garlic cloves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> -2 Tbsps fresh oregano leaves (or 2 teaspoons dried)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;"> -2 Tbsps red or white wine vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;"> -1 teaspoon black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;"> -1/2 teaspoons sea salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> -1/4 teaspoon red crushed pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> ( Mix in blender, then serve immediately or refrigerate.)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;"> I like to use mostly Cilantro, because I love the intense flavor of it.</span><br />
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-30779000298783143742014-03-28T00:46:00.002-07:002014-08-01T12:09:34.373-07:00Dark Chocolate Oreo Truffles <div>
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<span style="font-family: Georgia, Times New Roman, serif;"> {ingredients} </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: center;"><br /></span>
<span style="text-align: center;"> - 1 pack of Oreos </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: center;"> </span><span style="text-align: center;"> - 1 pack of Cream </span><span style="text-align: center;">Cheese</span><span style="text-align: center;"> </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; text-align: center;"> - 2 cups (dark) melting Chocolate </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: center;"><br /></span>
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">1 Crush Oreos into little pieces (make sure they are crushed finely)</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2 Microwave cream cheese for 30 seconds, then mix with crushed Oreos.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3 Roll the mixture into 1 inch dimeter balls, then place on a baking sheet and place into the freezer.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">4 After balls are frozen ( about a hour ) melt the chocolate and dip the balls using a fork.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">5 Keep the truffle no the fork until the chocolate until the chocolate cools.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">6 Then using another fork slowly take it off the fork and place on a baking sheet.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">7 Freeze them until ready to serve or eat.</span><br />
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Daniel Valkohttp://www.blogger.com/profile/07771980517511237474noreply@blogger.com0tag:blogger.com,1999:blog-4899743996526372295.post-76416416206165504162014-03-26T23:30:00.003-07:002014-08-07T00:12:37.204-07:00 7 Tips For Fail Proof Macarons <br />
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<span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 Always sift almond flour and powdered sugar, Two times. First separately then mix and sift again.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span></h2>
<span style="font-family: Georgia, Times New Roman, serif;">2 Make sure egg whites are at room temperature (if you didn't put the egg whites</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> out earlier, just put them into warm water).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
3 To be sure the egg whites (Meringue) are mixed just right, pick up the whisk attachment and look if it holds up in a stiff peak. If not keep mixing and checking every 30 seconds.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
4 Don't over mix or under mix, the macaron batter. You will know it's mixed perfectly</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">when it flows like lava off the spoon.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">
</span>
<span style="font-family: Georgia, Times New Roman, serif;">5 After your macaron batter is on the pan. Drop your the pan against the counter repeatedly (about 15 times). To bring all air bubbles in the macron to the top,and to shape the macaron the right way. (holding and hitting the pan will make ovule not perfect round macarons.)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">6 Always bake using parchment paper, and only one pan at a time.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">7 Bake the macarons at 325 F after preheating at 380 F for</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">(about 12 mins, don't open the oven door during baking to</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> insure the best quality of macrons) then heat again at 380 F</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">for 10 mins between every batch to keep oven at the right temp.</span><br />
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