tag:blogger.com,1999:blog-6752863703761058682024-02-20T23:19:27.240-06:00Pretty. Awkward. Life.Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.comBlogger198125tag:blogger.com,1999:blog-675286370376105868.post-35271777523707947402013-12-11T23:38:00.003-06:002013-12-11T23:38:35.106-06:00The Great Food Blogger Swap! Cranberry Fig Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmbs3bN3EAfqRfRQqYI2j3ntK1kmniZRwcwFd6BOhfgeI3BGlkw46-sKBDdAPChgcXXUqcCxIpKX7sj81mDNeVFEZbJQgPfI-uQTSoJSEiPkwmMQq6zOyH3deI-4LSFAhgqMD2hWpmDHl/s1600/DSC02425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmbs3bN3EAfqRfRQqYI2j3ntK1kmniZRwcwFd6BOhfgeI3BGlkw46-sKBDdAPChgcXXUqcCxIpKX7sj81mDNeVFEZbJQgPfI-uQTSoJSEiPkwmMQq6zOyH3deI-4LSFAhgqMD2hWpmDHl/s640/DSC02425.jpg" width="480" /></a></div>
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This year I was lucky enough to get in on the <a href="http://www.fbcookieswap.com/">Third Annual Great Food Blogger Cookie Swap</a>, which raises funds for <a href="http://www.cookiesforkidscancer.org/">Cookies for Kids Cancer</a>. It was a huge honor to be able to participate in this event, especially for a cause so near and dear to my heart. <br />
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My contribution? An oat-filled, fig- and cranberry- packed cookies. Hearty, sweet, and a festive twist on the usual oatmeal raisin we see so often in lunchboxes. Swapping some of the flour for oat flour bumps the protein and fiber-- sneaky, eh? <br />
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The lucky recipients of a dozen of each of these gems were Lisa @ <a href="http://www.tastecooksip.com/">Taste Cook Sip</a> (such a darling woman!), Hannah at <a href="http://fleurdelicious.wordpress.com/">Fleur-de-Licious</a> (love that name!), and Marly @ <a href="http://www.chicagofoodies.com/">Chicago Foodies</a> (my hometown!). Check out their blogs for their GFB Cookie Swap recipes!<br />
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Many thanks to Lindsay and Julie at <a href="http://www.loveandoliveoil.com/">Love and Olive Oil</a> and<a href="http://www.thelittlekitchen.net/"> the Little Kitchen</a> for putting on such a huge, wonderful, fundraiser, and to the lovely bloggers to participated! Let's make cancer a thing of the past!<br />
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Tomorrow: The delightful treats I was lucky enough to receive from the Cookie Swap bloggers and sponsors!<br />
<span id="goog_1696222384"></span><a href="http://www.blogger.com/"></a><span id="goog_1696222385"></span><br />
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Cranberry Fig Cookies<br />
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1 1/3 cups all purpose flour<br />
1 cup oat flour<br />
2 cups old-fashioned rolled oats<br />
1 1/2 tsp baking soda<br />
1/2 cup granulated sugar<br />
1 tsp salt <br />
1 cup packed light brown sugar<br />
1 tsp vanilla extract<br />
1 tsp ground cinnamon<br />
2 large eggs<br />
1 cup (2 sticks) unsalted butter, softened<br />
1/2 cup each chopped dried figs and cranberries<br />
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Preheat the oven to 350F. Line 2 baking sheets with parchment paper and set aside.<br />
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In a clean bowl, whisk together the flours, baking soda, and salt.<br />
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In a stand mixer fitted with a paddle attachment, cream the butter,
sugars, and cinnamon together. Add the vanilla and eggs, one at a time,
mixing well in between. Scrape down the sides as needed with a spatula.<br />
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Slowly add the flour mixture in in two parts, mixing well in between.
Slowly fold in the dried fruit and oats. For the best cookies, loosely cover
the bowl with plastic wrap and leave the dough in the fridge for at
least an hour.<br />
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Using a tablespoon cookie scoop, scoop dough out onto baking sheets,
leaving plenty of room for spreading. Bake for 8-10 minutes, flipping the sheets top and bottom/front to back halfway through; be sure to
remove the cookies when they still look slightly underdone to maintain
chewiness. Transfer to cooling racks and wait until coole. Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com1tag:blogger.com,1999:blog-675286370376105868.post-27193982262104254282013-10-31T08:49:00.000-05:002013-10-31T08:49:00.045-05:00Grove Square Sip and Savor Party<div class="separator" style="clear: both; text-align: center;">
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With the holiday season rolling in, weekends are filling up already. Wedding season is giving way to family get-togethers, so I wanted to get in a nice, lazy, Saturday morning brunch in before the madness of turkey, menorahs, and mall Santas hit.<br />
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For me, brunches are best when everything is ready to go. The last thing I want to do is be in the kitchen, flipping pancakes, while everyone else is sipping coffee and socializing.<br />
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And that's saying something, because I really love pancakes. <br />
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I was lucky enough to win a <a href="http://www.grovesquarecoffees.com/">Grove Square</a> Sip and Savor party from <a href="http://houseparty.com/">HouseParty.com</a> . We received over 48 Keurig cups of various cocoas, coffees, and cappucinos. All I had to do was supply the Keurig and other treats and boom! Instant brunch.<br />
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I did bake up a storm... Pumpkin muffins, challah bread filled with apple cranberry butter, fruit, mini frittatas, and yogurt. Lazy, perfect, and caffeinated.<br />
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Sometimes, there's nothing better when it's getting chilly than just sitting, enjoying the Saturday sunlight, and curling up with a hot beverage. The <a href="http://www.grovesquarecoffees.com/cocoas.php">peppermint cocoa</a> was definitely the biggest hit!<br />
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We even had a little visitor! <br />
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Cheers to great coffee, friendship, and simple Saturdays! <br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com2tag:blogger.com,1999:blog-675286370376105868.post-52563345693178750212013-10-21T10:35:00.000-05:002013-10-21T10:35:43.367-05:00A temporary hiatus from food blogging...Hi, friends!<br />
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Just wanted to let you know that posts will be a bit infrequent over the next few weeks as I (attempt) to job hunt.<br />
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In the meantime, I came in this morning to find my good friend and coworker, Shannin, had succinctly outlined my dating requirements and tacked them to the wall of my cubicle:<br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-24561143201533449572013-10-14T11:20:00.001-05:002013-10-14T11:20:28.136-05:00Pin there, done that!: Chocolate Orange Cake<div class="separator" style="clear: both; text-align: center;">
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Well, I'm still here, and still recovering from the wedding cake experience! You'd think I was sick of cakes after that, but here I am, back with another one!<br />
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Okay, okay. I'm cheating. I totally made this cake back in August for my
brother's graduate school graduation. He's a big fan of citrus and
chocolate (and loves the two together), so I made him this <a href="http://www.pinterest.com/pin/181692166189994756/">lovely orange cake from Sweetapolita</a> and topped it with my favorite <a href="http://www.ourbestbites.com/2010/05/chocolate-frosting/">chocolate buttercream from Our Best Bites</a>. I'd call it a success!<br />
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The combination of the super-rich chocolate frosting and the dense orange cake brings to mind one thing: Terry's chocolate oranges. I wouldn't advise smashing this cake to get started on eating it, though (unless you have a dropcloth!)<br />
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Happy Monday, friends!<br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com1tag:blogger.com,1999:blog-675286370376105868.post-69273817503880470922013-09-25T09:36:00.004-05:002013-09-25T09:42:06.864-05:00That time I made a wedding cake: Part Five<div class="separator" style="clear: both; text-align: center;">
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Well, ladies and gents, wedding day came and went-- and boy, was it a gorgeous day!</div>
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I started out running with my favorite ladies, the Chatty Chicks. Apparently I was sweating powdered sugar and flour (documentation above courtesy of Brenda!) </div>
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Then, off to clean up and set up the reception hall!</div>
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After the ceremony (true story: I'm a crier!), I rushed over to the reception to assemble the cake! </div>
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I kind of had my hands full, so there are no photos of the actual assembly... </div>
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Ta da!<br />
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The bride and groom!</div>
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Okay, it's always awesomely awkward to feed each other-- but it makes for some quality photos!<br />
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With the beautiful bride!<br />
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Congrats, Elizabeth and Mark! Thank you so much for including me in your special day-- I am so honored to have been able to attend and be a part of it!<br />
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<span id="goog_1761791455"></span><span id="goog_1761791456"></span><br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-43544754775028037302013-09-20T14:38:00.006-05:002013-09-20T14:38:44.861-05:00That time I made a a wedding cake: Part Four<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1kEPjGhCp_-Gigxq2PCgULaurCi_MO8qP9vwhB4muC0qupHEwhFlC1AFcGjHRbfubVS2PrtUroYYHZ-_Mta7mTWoU7xo8YbckmB818n_t0_OFJkH0al7NawPxw3WTVAKNiqVgCSE5Sgy/s1600/DSC02051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1kEPjGhCp_-Gigxq2PCgULaurCi_MO8qP9vwhB4muC0qupHEwhFlC1AFcGjHRbfubVS2PrtUroYYHZ-_Mta7mTWoU7xo8YbckmB818n_t0_OFJkH0al7NawPxw3WTVAKNiqVgCSE5Sgy/s640/DSC02051.JPG" width="640" /></a></div>
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The contents of my fridge as of now:<br />
<ul>
<li>Kale </li>
<li>Greek yogurt</li>
<li>Cake</li>
<li>Carrots</li>
<li>Cake</li>
<li>Seitan</li>
<li>Cake</li>
<li>Frosting</li>
<li>Cake...</li>
</ul>
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Yesterday was crumb coating day-- hurrah! Look at all the pretty tiers!<br />
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Crumb coating and freezing a cake the day before you do the final frosting is a pro move (not really-- it's just how I do it). Then your pretty layer of frosting goes on super smoothly, and no icky crumbs! <br />
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... I also made too much cake... Oops. <br />
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Today I did the final layer of frosting. I have a few extra sheet cakes to serve to make sure that everyone gets a slice. Since I'll have people/caterers helping me (and they always cut HUGE slices, which is why people run out of cake), I outlined the slices and put a chocolate in the center of each as a guide. Keep in mind these are "wedding-size" slices-- they'll be served at Elizabeth and Mark's wedding alongside a dessert buffet (thank goodness!)<br />
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And after putting the final sugary touches on the tiers today, this is how I feel:<br />
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(<a href="http://heathershambles.files.wordpress.com/2012/12/cake-or-death.gif">Source</a>)Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-65305809803995214452013-09-19T10:49:00.003-05:002013-09-19T10:49:59.204-05:00That time I made a wedding cake: Part Three<div class="separator" style="clear: both; text-align: center;">
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... and this is only the half of it. Literally.</div>
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That's right! Frosting day! Between white chocolate buttercream, vanilla buttercream, and cream cheese frosting, there was no issue--Elizabeth and Mark were all over the idea of cream cheese frosting on, well, everything. I used an adaptation of my favorite cream cheese frosting (below) from Magnolia Bakery's cookbook.</div>
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Thank goodness for Costco-size containers of cream cheese!</div>
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<br />Powdered sugar for days. I feel like my whole body and apartment (and dog, for that matter), are </div>
covered with powdered sugar. I sat down on my kitchen chair and a poof of sugar rose up.<br />
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Life is sweet.<br />
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<i>Cream Cheese Frosting</i><br />
<i><br /></i>
<i>Adapted from <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_15?url=search-alias%3Daps&field-keywords=complete%20magnolia%20bakery%20cookbook&sprefix=complete+magnol%2Caps%2C239&rh=i%3Aaps%2Ck%3Acomplete%20magnolia%20bakery%20cookbook&ajr=2">The Complete Magnolia Bakery Cookbook</a></i><br />
<br />
1 lb (2 8oz packages) of cream cheese, softened<br />
6 tablespoons unsalted butter<br />
1 tsp vanilla or almond extract<br />
6 cups sifted confectioner's sugar<br />
2 tbsp meringue powder<br />
<br />
In a large bowl of a stand mixer, combine the softened cream cheese and butter; beat for 2 minutes, until fluffy and combined. Add vanilla and beat well; slowly add in meringue powder and sugar, mixing well in between. Beat until smooth and creamy. Refrigerate frosting for 2 hours to thicken before frosting cakes.Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-24999148315000914722013-09-18T08:31:00.002-05:002013-09-18T08:36:27.544-05:00That time I made a wedding cake: Part Two<div class="separator" style="clear: both; text-align: center;">
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This is the ugly truth, friends-- this was only the first batch of cake made over the past two days. Note the everpresent cup of coffee in the lower left-hand corner... it was a tough couple of days, this wedding cake baking thing.<br />
<br />
I may have allowed myself to have a spoonful of batter from each of the first two batches of batter (quality control!), coupled that with coffee, and called it lunch. This is the beauty of being an adult, right?<br />
<br />
Meanwhile, someone waited patiently at the edge of the kitchen for a
"cookie." This is the look I get when I use the "c-word." Yes, I have to
spell it out in front of guests so that she doesn't think she's getting
a treat when I'm serving C-O-O-K-I-E-S.<br />
<br />
I'm going to be bomb at this spelling thing when I have kids.<br />
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And, finally, 3.5 dozen eggs and 6 cans of pumpkin puree later, a freezer filled with cake. We've got <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X/ref=sr_1_1?s=books&ie=UTF8&qid=1379511085&sr=1-1&keywords=flour+bakery">Flour</a> bakery's Nutmeg Spice Cake (recipe coming soon!), <a href="http://www.amazon.com/Joy-Baker-Cookbook-Comforting-Recipes/dp/1401310605">Joy the Baker</a>'s Pumpkin Spice Cake (with some espresso powder thrown in for the bride's taste to make a pumpkin mocha cake-- recipe coming soon, too!), and Smitten Kitchen's <a href="http://smittenkitchen.com/blog/2008/09/moms-apple-cake/">Apple Cake</a>.<br />
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Tomorrow: frosting!<br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-78073480886778372422013-09-17T08:56:00.002-05:002013-09-17T08:56:11.460-05:00That time I made a wedding cake: Part One<div class="separator" style="clear: both; text-align: center;">
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<br />
Growing up, most of my favorite children's books revolved around baked goods. <i><a href="http://www.amazon.com/You-Give-Mouse-Cookie-Give/dp/0060245867/ref=sr_1_1?s=books&ie=UTF8&qid=1379425826&sr=1-1&keywords=if+you+give+a+mouse+a+cookie">If You Give A Mouse A Cookie</a>, <a href="http://www.amazon.com/Sweet-Smell-Christmas-Scented-Storybook/dp/0375826432/ref=sr_1_1?s=books&ie=UTF8&qid=1379425757&sr=1-1&keywords=christmas+scratch+and+sniff+book">The Sweet Smell of Christmas</a> </i>(as a "Cash-ew", we celebrated both Christmas and Channukah in our house), and <i><a href="http://www.amazon.com/Baked-Viking-Kestrel-picture-books/dp/067082237X/ref=sr_1_1?s=books&ie=UTF8&qid=1379425852&sr=1-1&keywords=jake+baked+the+cake">Jake Baked the Cake</a>. </i><br />
<br />
"The bride's gown was made in town,<br />
The groom's pants arrived from France,<br />
The champagne came from Spain,<br />
While Jake baked the cake." <br />
<br />
I seem to have taken these books to heart. Every year, I host a holiday cookie party. While I haven't given a mouse a cookie, I have given my good friend Beth mini Reese's cups to give to her lab rats.<br />
<br />
So it's only fitting that I finally bake a wedding cake.<br />
<br />
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I am incredibly honored and excited to make the wedding cake for my dear friends Elizabeth and Mark-- just the cutest Minnesota couple ever. I had them over for a cake tasting last week, and made cupcakes with all sorts of combinations for them to taste.<br />
<br />
Five types of cake. Three frostings. Two fillings. One sample tier.<br />
<br />
Also, parchment paper and sharpies are key to success. <br />
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Stay tuned... the rest of this week is all wedding cake, all the time.<br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com1tag:blogger.com,1999:blog-675286370376105868.post-68932119056585021182013-09-16T13:03:00.003-05:002013-09-16T13:03:57.870-05:00A Spiderman Birthday Cake (and how I'm going to be the worst mother ever)<div class="separator" style="clear: both; text-align: center;">
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So I've been offline quite a bit lately-- living life, baking tons of cakes, writing, and job-hunting like a crazy person. I did pump the breaks this weekend to make this Spiderman birthday cake for a colleague's granddaughter. It was so sweet to see her face light up when her grandma and mom brought her by top pick up the cake!<br />
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A three-year-old girl pretending to shoot spiderweb out of her wrist? Kind of the cutest thing ever.<br />
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Of course, another coworker brought her babies in today, and I proceeded to have this chat with a friend (yes, I was bad and was on GChat instead of writing-- so sue me):<br />
<br />
<b>Me:</b> Nothing worse than baby noises.<br />
<b>Friend: </b><span dir="ltr" id=":1g2">HAHA!!!</span><br />
<span dir="ltr" id=":1g2"><b>Me:</b> </span><span dir="ltr" id=":1g2"><span dir="ltr" id=":1fz">I like little kids. I don't like babies-- they're useless until they can talk back. <img alt=":P" height="12" pattern="tongue" src="https://mail.google.com/mail/u/0/images/cleardot.gif" style="background-image: url("im/emotisprites/tongue0.png"); background-position: 0px -228px;" width="13" /></span></span><br />
<div class="kl" dir="ltr" id=":1fy">
<b>Friend: </b>Then you had better adopt, lol.</div>
<div class="kl" dir="ltr" id=":1fy">
<b>Me:</b> It's not the babies. It's the cooing. </div>
<div class="kl" dir="ltr" id=":1fy">
<b>Me: </b>Dude, I am going to be the worst mother ever. Zero maternal instinct. I'm going to be like one of those baboons on animal planet that ignores their baby until it can walk.</div>
<div class="kl" dir="ltr" id=":1fy">
</div>
<div class="kl" dir="ltr" id=":1fy">
Yep. This biological clock ain't ticking yet... I'll stick with the dog and making cakes for cute toddlers.</div>
<div class="kl" dir="ltr" id=":1fy">
</div>
<div class="kl" dir="ltr" id=":1fy">
On that note... Happy Monday! </div>
<span dir="ltr" id=":1g2"> </span><br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-91173984194147440782013-09-12T07:31:00.000-05:002013-09-12T07:33:44.818-05:00Gluten-free Peanut Butter and Jelly Shortbread Bars<div class="separator" style="clear: both; text-align: center;">
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<br />
It's the last of the dog days of summer. Even my dog knows it.<br />
<br />
It's hot. My A/C is blasting. I really don't want to turn on the oven too often, since my apartment can heat up like woah. For some cases, I'll make an exception.<br />
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<br />
With the last minute slew of barbeques, it's nice to have a recipe on
hand that you can bake up a ton of goodies, freeze, and have on hand in
case of potluck emergencies. It's also nice if you can rig said goodies
such that they'll appeal to your (several) friends with gluten
intolerances.<br />
<br />
Enter the PB&J shortbread bar.<br />
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These bars are sweet and light-- the perfect ending to a heavy cookout meal. They're a classic combination of berry preserves topped with a peanut butter crumble. The "shortbread" base is quite cakey and crumbly, but still manages to be super-buttery at the same time. I used Thomas Keller's <a href="http://www.cup4cup.com/about-us/thomas-keller/">Cup4Cup</a> flour to make these, and oats that were certified gluten free (you really need to check-- not all rolled oats are processed in a gluten-free environment!).</div>
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They're quick, easy, and require minimal oven time during this Heartland heatwave. Get on it!</div>
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<i>Gluten-free Peanut Butter and Jelly Shortbread Bars</i><br />
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<i>Inspired by <a href="http://www.amazon.com/The-Complete-Magnolia-Bakery-Cookbook/dp/B007F8BPOU/ref=sr_1_1?ie=UTF8&qid=1373237095&sr=8-1&keywords=the+complete+magnolia+bakery+cookbook">The Complete Magnolia Bakery</a></i><br />
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For the Crust:<br />
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2 sticks butter, unsalted, room temperature<br />
2 cups GF all-purpose baking mix flour (I used <a href="http://www.cup4cup.com/about-us/thomas-keller/">Cup4Cup</a>)<br />
1 tsp lemon juice<br />
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For the filling:<br />
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1/2 cup blueberry preserves<br />
1/2 cup raspberry preserves<br />
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For the Crumble:<br />
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1/4 cup smooth peanut butter<br />
1 cup rolled oats<br />
1/2 cup oat bran<br />
1/2 cup brown sugar<br />
1/4 cup unsalted butter, melted and cooled<br />
1/2 cup chopped salted peanuts<br />
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Preheat the oven to 350F. Butter a 9"x13" pan and set aside.<br />
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In a stand mixer, combine all crust ingredients until crumbly. Press into the bottom of the pan, and bake for 20 minutes, until golden brown. Remove from oven and allow to cool completely.<br />
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In a separate bowl, combine all ingredients for crumble; use your hands if necessary (messy, but they are your best tools!).<br />
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Swirl the preserves together over the top of the shortbread. Crumble peanut butter topping on top, and bake for 10-15 minutes, until you can start to smell the peanut-buttery goodness. Remove from oven and allow to cool completely before cutting into bars of desired size.Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-59560460599762163032013-09-10T06:30:00.001-05:002013-09-10T06:30:18.701-05:00Vintage Housewife Bridal Shower!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6hcdHV5c6QZdJbiiul_HZfW2V4xUOHW29zu_BUBeMGRrshKedA4_euMc3Zxy64WteFtIXtNmQgZElHcSw8Y26EoSEdpj6aUsoeVJc95Rydg1fHQ9juW3pMW-kUjIIlQnyy7XNsep76zt/s1600/DSC01877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6hcdHV5c6QZdJbiiul_HZfW2V4xUOHW29zu_BUBeMGRrshKedA4_euMc3Zxy64WteFtIXtNmQgZElHcSw8Y26EoSEdpj6aUsoeVJc95Rydg1fHQ9juW3pMW-kUjIIlQnyy7XNsep76zt/s640/DSC01877.JPG" width="640" /></a></div>
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I don't know about where you are, but here, engagement/wedding season is still going strong. There are still bachelorette parties to go to, engagements to celebrate, and bridal showers to be thrown. Two of my good friends are getting married in the next few weeks, and since we didn't have an opportunity to spoil them here (since their showers were all family-oriented and out-of-town), we decided to host a (relatively) low-key potluck-style shower... with a 50's housewife twist.<br />
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<a href="https://www.etsy.com/transaction/140381176?ref=fb2_tnx_title">Invitations </a>included recipe cards to help the ladies build their cooking repertoire. <br />
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The guests were all invited to sign <a href="http://www.amazon.com/The-Casserole-Queens-Cookbook-One-Dish/dp/0307717852/ref=sr_1_2?ie=UTF8&qid=1378812502&sr=8-2&keywords=casserole+queens">The Casserole Queens Cookbook</a> for each bride-- because what good wife wouldn't know how to make a proper tuna noodle casserole?<br />
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The buffet set up. Since the brides' colors were blue and green, we were able to easily decorate for both lovely ladies!<br />
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The dessert table was filled with pineapple upside-down cake stacked high, and tons of candies in the brides' colors (you can find bags of single-colored/flavored candies at places like Party City). <a href="http://www.amazon.com/gp/product/B005I2CRT2/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1">Pearls</a> were provided, to ensure that each woman was properly decked out.<br />
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Deviled eggs, hot crab dip, cheese and chips...<br />
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... and a Jell-O mold on the table, for good measure.</div>
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Who knew that they still sell Jell-O salad molds in the grocery store?! Hy-Vee had around twelve different options, of varying palatability...</div>
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No housewife would be complete without a lovely apron!<br />
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On to the fun and games... <a href="https://www.etsy.com/transaction/148823959?ref=fb2_tnx_title">The Price Is Right-- 50's Edition!</a> We were none too pleased to find that we could all have been homeowners already, had we lived in the right decade.<br />
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<a href="http://www.diva-girl-parties-and-stuff.com/bridal-shower-mad-lib.html">Bridal Shower mad libs</a>! It got... raunchy. There were netherregions involved.<br />
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Gifts! One bride tried to keep all ribbons intact, the other tried to break every one... We all know what that means for future children!<br />
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More lovely matching aprons!<br />
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And the lovely housewives-to-be and housewives-for-a-day strike a pose. Congrats on your impending nuptials, Elizabeth and Amber!<br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com2tag:blogger.com,1999:blog-675286370376105868.post-9086254566695164422013-09-05T08:30:00.000-05:002013-09-05T08:33:33.646-05:00Apple Walnut Honey Cake<div class="separator" style="clear: both; text-align: center;">
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L'shanah tovah, friends! Let's start the new year right, with a moist, gorgeous cake packed with honey, apples, and walnuts. Let's start with sweetness... </div>
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...and forgiveness. Because I know this cake looks rough, but it was so
sticky/moist/delicious and comfy in the bundt pan that it didn't want to
come out. But forgive me, because the taste makes up for it... and
because Yom Kippur is on the way, and it's time to ask for forgiveness (though apologizing for cake presentation is probably overkill).<br />
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I brought this treat to temple last night, and it was definitely a hit. I pre-sliced it, to a) make it easier to serve during oneg, and b) to make it slightly more presentable.<br />
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A riff on two cakes from Smitten Kitchen (one from Deb's<a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X/ref=sr_1_1?ie=UTF8&qid=1378387993&sr=8-1&keywords=smitten+kitchen"> cookbook</a>, the other from <a href="http://smittenkitchen.com/blog/2008/09/majestic-and-moist-honey-cake/">her site</a>), this smash-banged recipe is totally the answer for "what honey/apple dessert should I bring?" It comes together easily, bakes up with a soft crumb, and melts in your mouth.<br />
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And, forgive me. The batter isn't too bad on its own, either!<br />
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<i>Apple Walnut Honey Cake</i><br />
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<i>Adapted from <a href="http://smittenkitchen.com/blog/2008/09/majestic-and-moist-honey-cake/">Smitten Kitchen</a> and <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X/ref=sr_1_1?ie=UTF8&qid=1378387993&sr=8-1&keywords=smitten+kitchen">The Smitten Kitchen Cookbook</a></i><br />
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3 1/2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
4 teaspoonsground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground allspice<br />
1/2 teaspoon freshly grated nutmeg<br />
1 cup vegetable oil<br />
1 cup honey<br />
1 1/2 cups granulated sugar<br />
1/2 cup brown sugar<br />
3 large eggs<br />
1 teaspoon vanilla extract<br />
1 cup warm coffee <br />
3/4 cup unfiltered apple juice (I like the one from Trader Joe's)<br />
1/2 cup chopped walnuts<br />
1 1/2 cups finely chopped crisp apple<br />
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Preheat oven to 350F, and grease a bundt pan or two loaf pansVERY WELL with butter and flour or baking spray.<br />
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Into the bowl of an electric mixer, briefly combine the flour, baking powder, baking soda, salt, and spices. Add in the vegetable oil, then honey (makes it easier to get the honey out of the measuring cup!); combine, and then add sugars, vanilla, eggs, coffee, and juice. Stir on low speed to avoid any major spillage, then beat until combined (batter will be very thin). Fold in the chopped walnuts and apple.<br />
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Pour mixture carefully into prepared pan(s). Bake for 45-55 minutes, until a tester comes out clean. Let cool 15 minutes before removing from pan. Serve with apple slices and honey!<br />
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-42189927011461603942013-08-29T08:30:00.001-05:002013-08-29T08:35:54.300-05:00The Secret Lives of Baked Goods: Chocolate Chip, M&M, and Double Chocolate M&M Cookies<div class="separator" style="clear: both; text-align: center;">
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I'm at my folks' house until this weekend, reading, relaxing, and running. We've gotten quite the heatwave here-- so oppressive that, were it not for the treadmill my parents' have, I would have fallen off the training bandwagon.<br />
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My dad thinks that the treadmill, when I'm running at my training pace, sounds like a washing machine. This morning, he called out from the kitchen "What're you doing in the washing machine?"<br />
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To which I replied, "Running in circles."<br />
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I'm pretty sure that my love of running is still a mystery to my family (though my mom gets it)-- however, it is no mystery that running means that I can have several of these beauties (I'm convinced, still, that that must be how it works, right? right?)<br />
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A while back, I was lucky enough to win the <a href="http://www.amazon.com/The-Secret-Lives-Baked-Goods/dp/1570618534">Secret Lives of Baked Goods</a>, signed (!!!) by Jessie Oleson Moore (aka <a href="http://www.cakespy.com/">Cakespy</a>), from Debbie at <a href="http://theculinarycellar.com/">the Culinary Cellar</a> (Thank you thank you thank you!!!), and only just recently got around to making the Chocolate Chip Cookie recipe. Let me tell you-- this is, HANDS DOWN, the BEST chocolate chip cookie recipe I have EVER made. So good, that I played around with it, adding M&Ms, and then adding cocoa powder on top of it.<br />
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Seriously. You will never find a better classic chocolate chip cookie recipe (though I am still fond of <a href="http://prettyawkwardlife.blogspot.com/2013/05/chocolate-cherry-chunk-cookies.html">this one</a> and <a href="http://prettyawkwardlife.blogspot.com/2013/02/the-neiman-marcus-cookie-fully-loaded.html">this one</a>... and <a href="http://prettyawkwardlife.blogspot.com/2012/01/almond-butter-oatmeal-chocolate-chip.html">this one</a>...). I have no words for how perfect, chewy, crunchy, and wonderful these are. I just... I can't even...<br />
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I know it's hot. I know you don't want to turn on the oven. But if you can stand it, make these... and add some ice cream to beat the heat.<br />
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Thank you SO MUCH, Debbie, for selecting me as the winner of this drawing-- the cookbook is being treasured and loved more than you know!<br />
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<i>Chocolate Chip Cookies: Basic Recipe</i><br />
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<i>Adapted slightly from <a href="http://www.amazon.com/The-Secret-Lives-Baked-Goods/dp/1570618534">The Secret Lives of Baked Goods</a></i><br />
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2 1/2 cups all-purpose flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 sticks unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1 cup packed light brown sugar<br />
2 tsp vanilla<br />
2 large eggs<br />
1/2 tsp grated nutmeg<br />
1 pound semisweet chocolate, cut into chunks (~2 cups_<br />
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Preheat the oven to 350F. Line 2 baking sheets with parchment paper and set aside.<br />
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In a clean bowl, whisk together the flour, baking soda, and salt.<br />
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In a stand mixer fitted with a paddle attachment, cream the butter, sugars, and nutmeg together. Add the vanilla and eggs, one at a time, mixing well in between. Scrape down the sides as needed with a spatula.<br />
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Slowly add the flour mixture in in two parts, mixing well in between. Slowly fold in the chocolate chunks. For the best cookies, loosely cover the bowl with plastic wrap and leave the dough in the fridge for at least an hour.<br />
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Using a tablespoon cookie scoop, scoop dough out onto baking sheets, leaving plenty of room for spreading. Bake for 8-10 minutes; be sure to remove the cookies when they still look slightly underdone to maintain chewiness. Transfer to cooling racks and wait until cooled (if you can!). Devour with a tall glass of milk.<br />
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Variation 1: Swap out chocolate chunks for M&Ms, or add the M&Ms in with the chunks.<br />
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Variation 2: Add in 1/2 cup extra dark cocoa powder to the flour mixture; continue as before, but add in M&Ms and/or chocolate chunks at the end (I love the dark cocoa against the bright colors-- so pretty!)Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-17693041674970321332013-08-27T07:03:00.002-05:002013-08-27T07:06:34.600-05:00Pin there, done that: Minion Cake<div class="separator" style="clear: both; text-align: left;">
A few weeks ago, a friend of mine called up one night and said, out of the blue, "Want to go see Despicable Me 2?" It was 9 at night, and the best/worst decision, considering I had a meeting the next morning. The movie was SO good...</div>
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[Why are all the kids' movies better than the ones for my age group?]</div>
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...that when my friend had a birthday roll around a week later, I had to attempt<a href="http://www.bettycrocker.com/tips/tipslibrary/baking-tips/despicable-me-minion-sheet-cake?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatID4=Post"> this idea</a> from Pinterest. I made <a href="http://smittenkitchen.com/blog/2009/07/best-birthday-cake/">Smitten Kitchen's yellow sheet cake</a> and added a buttercream that was half butter, half vegetable shortening (to get the flavor, but be able to accurately tint the frosting colors. I'd say success, wouldn't you?</div>
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<br />Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-90955861847466436952013-08-23T18:04:00.000-05:002013-08-23T18:04:12.173-05:00Farmer's Market Fridays: Chocolate Berry Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
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So I'm in Chicago right now...</div>
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ON (MOSTLY) VACATION!</div>
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Yes, dreams do come true... A friend's wedding and my brother's graduation, spaced two weeks apart, were the perfect way to structure/sandwich some downtime in between. I'm still writing and working, but only halftime (ha!)</div>
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But before I left Minnesota, I had an abundance of zucchini in my fridge because, as usual, I couldn't help myself. Since I already have plenty blanched and frozen zucchini in my freezer, I decided to make a few loaves of tender zucchini bread to freeze and eat upon my return.<br />
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This one is inspired by Tracy <a href="http://www.shutterbean.com/2011/blueberry-zucchini-bread/">Shutterbean</a>, with a twist: strawberries instead of blueberries (it's what I had on hand!) and chocolate chips (because I can!). There's nonfat plain greek yogurt swapped in for some of the butter, to keep it moist, up the protein, and lessen the guilt.<br />
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Go forth, friends, and bake! I'm going back to sipping inordinate amounts of iced coffee and chatting with my mom...<br />
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<i>Chocolate Berry Zucchini Bread</i><br />
<i><br /></i>
<i>Adapted from <a href="http://www.shutterbean.com/2011/blueberry-zucchini-bread/">Shutterbean</a></i><br />
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3 cups all-purpose flour<br />
1 tsp cinnamon<br />
1 tsp nutmeg<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1 tsp kosher salt<br />
1 1/2 cups granulated sugar<br />
1 stick unsalted butter, softened<br />
3 large eggs<br />
6oz plain nonfat greek yogurt<br />
1 tsp vanilla extract<br />
2 cups grated zucchini<br />
1 tablespoon lemon zest<br />
1 cup miniature semisweet chocolate chips<br />
1 1/2 cups diced fresh strawberries<br />
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Preheat oven to 350F; butter and flour two loaf pans and set aside.<br />
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In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.<br />
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In the bowl of a mixer fitted with a paddle attachment, cream butter and sugar until smooth. Add in the lemon zest, cinnamon, and nutmeg and give it a whirl. Add in vanilla extract and eggs, one at a time, beating well in between. Mix in the yogurt and then, in batches, the flour mixture.<br />
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Fold in the zucchini, chocolate chips, and strawberries; divide among pans, and bake 50-60 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes on pan, invert onto a wire cooling rack, and allow to cool completely (if you can wait that long!)Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-83441953648151118202013-08-22T08:52:00.001-05:002013-08-22T08:52:03.714-05:00Eating Philadelphia: Old City Coffee<div class="separator" style="clear: both; text-align: center;">
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Two weeks ago, I flew to Philadelphia for two days for a meeting. It was a whirlwind-- almost every minute was planned, which is why, if I wanted to see anything, I had to be up before the sun came up.<br />
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Since meals were included in the meeting (and I am a graduate student who never turns down a free meal), I decided to venture out in search of good coffee in Old City.<br />
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We're walking, we're walking...</div>
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Alas, Philly. I did not eat a cheesesteak (though I heard, later, about a great place that does a vegetarian cheesesteak with portobello mushrooms-- next time!)<br />
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Just because...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH91-MuehpdTs0Vi_fPKWwfGkjkZoe4FHffyhyphenhyphenPsHmF2sSRVlV3XGff3zlG5uPiF-5atSxtcMDqpumeMhAPHOiWBUCnRDpQZxjuMzhpetovo9xKyt1q4wRgNTlQt6XwRU7DtT_3H3dxTDI/s1600/DSC01653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH91-MuehpdTs0Vi_fPKWwfGkjkZoe4FHffyhyphenhyphenPsHmF2sSRVlV3XGff3zlG5uPiF-5atSxtcMDqpumeMhAPHOiWBUCnRDpQZxjuMzhpetovo9xKyt1q4wRgNTlQt6XwRU7DtT_3H3dxTDI/s640/DSC01653.jpg" width="480" /></a></div>
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Finally, I came to <a href="http://www.oldcitycoffee.com/">Old City Coffee</a>, recommended to me by my friend Elaine. It was tucked away in a side street, and could have easily been missed if I hadn't been on a mission! </div>
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Housed in an <a href="http://www.oldcitycoffee.com/221-church-streets-little-known-past">old banjo factory</a>, this little cafe is steeped in history.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPNSl3AlEm4GJge5eT5KApcWF6StCngV6t5s9fqauGRzerOZGMvWnWC458w1jMPOQkAWmDaUiOH5Yt9j_4HFrQr8wEvbxEmLSU8TZSzJRBID3FSkDE2tR_HAjl9DwUP6xJ4PyEinC_kJ-/s1600/DSC01629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPNSl3AlEm4GJge5eT5KApcWF6StCngV6t5s9fqauGRzerOZGMvWnWC458w1jMPOQkAWmDaUiOH5Yt9j_4HFrQr8wEvbxEmLSU8TZSzJRBID3FSkDE2tR_HAjl9DwUP6xJ4PyEinC_kJ-/s640/DSC01629.jpg" width="480" /></a></div>
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The coffee was nice and strong (a light-roasted Yirgacheff), and the small indoor portion of the cafe was quiet and bright.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghB32WgEhlSqD1NVCmcU-yi-WXnanzf4hyphenhyphendZ4RkvSxTK2EmICXUkcLpy1BLX5ixpVvoXpuEWUcAx9MVEJvYeGm4EWE9kO-QU0JnyS0Fk33cwBTOQE8p-Ql275DUgBjQER_O5lgMhoHABjd/s1600/DSC01626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghB32WgEhlSqD1NVCmcU-yi-WXnanzf4hyphenhyphendZ4RkvSxTK2EmICXUkcLpy1BLX5ixpVvoXpuEWUcAx9MVEJvYeGm4EWE9kO-QU0JnyS0Fk33cwBTOQE8p-Ql275DUgBjQER_O5lgMhoHABjd/s640/DSC01626.JPG" width="640" /></a></div>
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It was wonderful, peaceful, and a bit creepy being all alone with the baristas in an empty coffee shop at 6:30am. Still, with good cold press, I was more than satisfied.</div>
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I didn't try any of their pastries, but their muffins looked divine (again, next time!). I did go for seconds on their coffee, though, as I headed back to my meeting.</div>
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All in all, a cute, quiet little cafe, roasting their own coffee on-site. </div>
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(My only complaint would be their limited internet-- one hour with purchase-- but that's nitpicking.)</div>
Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-62552544350231224452013-08-20T08:22:00.002-05:002013-08-22T19:22:03.784-05:00Pin there, done that: Andes Mint Chocolate Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEfaqUiNj8lbZxqob06Guuqvc3xU7y5Y_tFTqSxZodGcfc_HvW7IlGoIeQ25trDVygDUM1yT7iZ4T6bhQktylSgGixuqsxP83Htuf7DClFAKKYyqDY6iQmzWic7nNeeu2_D8WKbqt79-P/s1600/DSC01729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEfaqUiNj8lbZxqob06Guuqvc3xU7y5Y_tFTqSxZodGcfc_HvW7IlGoIeQ25trDVygDUM1yT7iZ4T6bhQktylSgGixuqsxP83Htuf7DClFAKKYyqDY6iQmzWic7nNeeu2_D8WKbqt79-P/s640/DSC01729.jpg" width="480" /></a></div>
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Confession: I'm hooked on Pinterest. I know everyone is, but my addiction seems to be borderline (okay, totally) bizarre. I even have a board for my dream fellowships... and the apartments that I'd live in if I got them.</div>
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Thank goodness for the "secret board" setting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPcL1CYKpkVSeLl72O7R4-o56qx8Zc6A38sl-eQUxjdnCefSVgikUZi6E9N2MwY8HUClTGj4BL3RM0JLOVD5M1Ds4Q5OI6JZjZgss8Dm4uQpaIciYjRQfo5qpdilYNk0G2VZbwqyGmjUU/s1600/DSC01720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPcL1CYKpkVSeLl72O7R4-o56qx8Zc6A38sl-eQUxjdnCefSVgikUZi6E9N2MwY8HUClTGj4BL3RM0JLOVD5M1Ds4Q5OI6JZjZgss8Dm4uQpaIciYjRQfo5qpdilYNk0G2VZbwqyGmjUU/s640/DSC01720.JPG" width="640" /></a></div>
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But I <i>do</i> have normal food-porn boards, craft boards, boards-for-the-home... And, specifically, a cake board, so I can be inspired for friends' birthdays and weddings, like this <a href="http://birdonacake.blogspot.jp/2011/11/andes-mint-chocolate-cake-with-ganache.html">Andes Mint Chocolate Birthday Cake</a> I found from Bird on a Cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd68lf9S8s9M4rTnqoj-HQ5f0Dkeetg_HzRTWh6aM-o_RCwyn6ybYfKN-jy-Xx5sgHaAjN0iHZjn_9-_wIUuP4vjPNXohfzlSQm44Lu2cgq1XwMlnZbtSpGSkPUPU0jD5bsS7deyK9qL8a/s1600/DSC01717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd68lf9S8s9M4rTnqoj-HQ5f0Dkeetg_HzRTWh6aM-o_RCwyn6ybYfKN-jy-Xx5sgHaAjN0iHZjn_9-_wIUuP4vjPNXohfzlSQm44Lu2cgq1XwMlnZbtSpGSkPUPU0jD5bsS7deyK9qL8a/s640/DSC01717.jpg" width="480" /></a></div>
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Sara's nuts about mint and chocolate (well, and <a href="http://prettyawkwardlife.blogspot.com/2012/08/how-to-make-friends-and-win-over.html">peanut butter and chocolate</a>), so this seemed fitting. I had leftover thin mint cookies in my freezer, so those had to get chopped up and thrown in between the layers and on top along with the creamy mint chunks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKbmxPg0i7YeH2xmIUVvBwzWale0uEe8sZYZ2Lh3RpumwuPuqHxtneYBt-ZspOFB5ZSlkwSm1_WpBHQGP-Ye5aLGTTYbYr6VB5_Kg96RkPRq-62u3DE7BhKrymI0pR6h2vmurso8NWFU4/s1600/DSC01736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKbmxPg0i7YeH2xmIUVvBwzWale0uEe8sZYZ2Lh3RpumwuPuqHxtneYBt-ZspOFB5ZSlkwSm1_WpBHQGP-Ye5aLGTTYbYr6VB5_Kg96RkPRq-62u3DE7BhKrymI0pR6h2vmurso8NWFU4/s640/DSC01736.JPG" width="640" /></a></div>
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I made some slight modifications to put my own twist on the cake, but remained loyal to the original pin as best I could. It was a hit, but it was so rich, almost everyone ended up taking cake home!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4LmeDc4JXFdSJhJuOC4-zlmm_QZ4gikVNjxPaVQP9p6f_VV9WFPkmW-r1RGFdVDcPoqTumt40KLT0zkxOfnFl2CUsWGuA9_pfRT9mdI8WY7lqEr_PD1vVNLoD8eki_a2iZ6dro5EBu3m/s1600/DSC01740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4LmeDc4JXFdSJhJuOC4-zlmm_QZ4gikVNjxPaVQP9p6f_VV9WFPkmW-r1RGFdVDcPoqTumt40KLT0zkxOfnFl2CUsWGuA9_pfRT9mdI8WY7lqEr_PD1vVNLoD8eki_a2iZ6dro5EBu3m/s640/DSC01740.JPG" width="640" /></a></div>
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Happiest <strike>birthday </strike> Sara day, dear friend!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStWHTE8QxKPCZfkN0JZvhyphenhyphennhqrWWkhwMilsKEZQ7NMZaJGYBXz_0HriV8jsi044wNnINONlYI7uPBMcxzfHpHCIKbj3I5ZapCzCV_IzWWt99XJjVcIPh085naHy3zKNfMaNH-yb5qLU2S/s1600/DSC01742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStWHTE8QxKPCZfkN0JZvhyphenhyphennhqrWWkhwMilsKEZQ7NMZaJGYBXz_0HriV8jsi044wNnINONlYI7uPBMcxzfHpHCIKbj3I5ZapCzCV_IzWWt99XJjVcIPh085naHy3zKNfMaNH-yb5qLU2S/s640/DSC01742.jpg" width="480" /></a></div>
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Here's how I put my spin on the<a href="http://birdonacake.blogspot.jp/2011/11/andes-mint-chocolate-cake-with-ganache.html"> <span id="goog_1399413834"></span>original cake</a><a href="http://www.blogger.com/"><span id="goog_1399413835"></span></a>/some tips and tricks:</div>
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<li>I used <a href="http://prettyawkwardlife.blogspot.com/2013/05/irish-coffee-ice-cream-cake.html">this chocolate cake recipe</a> (tripled it), since it holds up to, well, everything.</li>
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<li>I made the frosting using half unsalted butter and half vegetable shortening (which makes it easier to color); I also added 1 tablespoon meringue powder per batch of frosting to help it set up nicely.</li>
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<li>I doubled the frosting recipe, since I'd rather have too much than too little-- buttercream can always be frozen for up to a year, and thawed and rewhipped when needed, so you should always err on the side of making too much!</li>
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<li>I frosted each layer separately and placed them in the freezer before stacking and doing the crumb coat; this allows the frosting to set up so your cake doesn't slide around when layering!</li>
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<li>I halved the chocolate ganache (otherwise, you could cover five cakes with the given recipe).</li>
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<li>I bought the pre-chopped Andes Mint baking bits and chopped up some thin mint cookies to place between layers and top the cake.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO8CkhFdv7FBf71qvt_m-KOBSxMMjHwi7jd7VjFQbFlUqHrxoONT4jn5aRzLWMueEQEw-GjvfsJdtU0OM-CifGw3TpM7W9LYzP_W2S8dCF8Jo_-yQwajVhYtC066avQgLVZ4qZophHnR-/s1600/DSC01734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO8CkhFdv7FBf71qvt_m-KOBSxMMjHwi7jd7VjFQbFlUqHrxoONT4jn5aRzLWMueEQEw-GjvfsJdtU0OM-CifGw3TpM7W9LYzP_W2S8dCF8Jo_-yQwajVhYtC066avQgLVZ4qZophHnR-/s640/DSC01734.JPG" width="640" /></a></div>
Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-26284844768205745342013-08-16T04:50:00.001-05:002013-08-17T11:10:37.228-05:00Farmer's Market Fridays: Romanian Sweet and Sour Eggplant and Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ7p1X9YQ5F4JlnSFKtxpq6SxDYWXKm4qi18Ewsdqm0NSJghvrNV3HZKBL3hsr0wRisSQa8-3phAQ6_rQu5TP-m-xQsXQm9bQvrGcV3B7rlBq26g3EYasTbFTKjeUT2K3vuTCBCPzpoGh/s1600/DSC01671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ7p1X9YQ5F4JlnSFKtxpq6SxDYWXKm4qi18Ewsdqm0NSJghvrNV3HZKBL3hsr0wRisSQa8-3phAQ6_rQu5TP-m-xQsXQm9bQvrGcV3B7rlBq26g3EYasTbFTKjeUT2K3vuTCBCPzpoGh/s640/DSC01671.JPG" width="640" /></a></div>
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Well, we've made it, friends. It's <a href="http://www.hulu.com/watch/229352">Friday. Friday. FRIDAY!</a><br />
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(Sorry. Had to.)<br />
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As of this morning I am on *semi* vacation for a few weeks (meaning I'll be writing, but no lab work or other analyses) and heading back to my hometown for a wedding, my brother's graduate school graduation, and some R&R with my folks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76vbFhxTiQo1Zng4WIQIUmHNAoxwHPnyUbBUoJK3RXeLWQozh1FmKPJKOz45RsWJxPbM0hm6CgYhWl8VS4M6qYFDeIoAMsFnhY6FKau-q3ZfEJD0Uw8nAuBt7iR8E_mBbXC1eThPvWfQL/s1600/DSC01673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76vbFhxTiQo1Zng4WIQIUmHNAoxwHPnyUbBUoJK3RXeLWQozh1FmKPJKOz45RsWJxPbM0hm6CgYhWl8VS4M6qYFDeIoAMsFnhY6FKau-q3ZfEJD0Uw8nAuBt7iR8E_mBbXC1eThPvWfQL/s640/DSC01673.JPG" width="640" /></a></div>
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I always overshop at the Farmer's Market, and had to restrain my self last Saturday. I made a giant batch of this Romanian-style sautéed veggie salad, and boy, was it good (though note to self-- eggplants can be deliciously hazardous to your health!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmZkLUZzENLQDW9WKQKLn2FJRga_g4Bfx234PP5Zw9yAOAW7sM4GNsiE70qieT18qCGgM03ucI_BicJ4lULGSAe-OV2soD4BuCNqPJjpw9LUmpNVAow0SB2aiW1Td_yAoeY1qVOKBVruH/s1600/DSC01678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmZkLUZzENLQDW9WKQKLn2FJRga_g4Bfx234PP5Zw9yAOAW7sM4GNsiE70qieT18qCGgM03ucI_BicJ4lULGSAe-OV2soD4BuCNqPJjpw9LUmpNVAow0SB2aiW1Td_yAoeY1qVOKBVruH/s640/DSC01678.JPG" width="640" /></a></div>
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The sauce leftover once I had consumed all the veggies single-handedly made for a seriously good salad dressing. I imagine that adding quinoa to this tart-sweet-acidic salad would make for a perfect complete meal. Hindsight is 20/20... I'll just have to make this one again.<br />
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In all seriousness, though, this salad will change the minds of anyone who says that they don't like eggplant. It is a bit more laborious than some other recipes, but it lasts very well in the fridge, makes a lot of food, and gets better with time. The garlic-based pesto mixture smells amazing, and will rock your world-- just don't eat it straight, unless you want to kill your tastebuds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqW23XrN8ASqqQZ7_d0KxlmfpHlm4HRE-AQFQEGnhsuxWHn2OB3ZdGyE1TYkr_K95Fd3UqH-VpBsmhlfoL3Wkk1frgSt6zG0JOxWcG-5l06gigXNvWjaPH7VR12oKK3UuNFORl9wQktttM/s1600/DSC01680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqW23XrN8ASqqQZ7_d0KxlmfpHlm4HRE-AQFQEGnhsuxWHn2OB3ZdGyE1TYkr_K95Fd3UqH-VpBsmhlfoL3Wkk1frgSt6zG0JOxWcG-5l06gigXNvWjaPH7VR12oKK3UuNFORl9wQktttM/s640/DSC01680.JPG" width="640" /></a></div>
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<i><span class="Apple-style-span" style="font-style: normal;">Make up a batch this weekend, and peg away at it through the week!</span></i><br />
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<i>Romanian Sweet and Sour Eggplant and Squash</i><br />
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<i>Adapted from <a href="http://www.amazon.com/Susan-Fenigers-Street-Food-Irresistibly/dp/0307952584/ref=sr_1_1?ie=UTF8&qid=1376435005&sr=8-1&keywords=street+food">Susan Feniger's Street Food</a></i><br />
<br />
1 large eggplant<br />
1 large yellow summer squash<br />
3 tablespoons kosher salt<br />
1/2 cup extra virgin olive oil<br />
10 cloves garlic<br />
1 large onion, diced<br />
1/2 cup roughly chopped basil<br />
1/2 teaspoon paprika<br />
Canola oil<br />
1 14 oz can fire-roasted tomatoes<br />
1 cup cider vinegar<br />
1/2 cup packed brown sugar<br />
<br />
Cut off and throw away both ends of the eggplant. Slice remaining eggplant into 1/4" thick slices, and lay on a paper towel. Repeat with squash. Sprinkle with salt, and allow to sit for 20 minutes to draw out the excess water. Pat the vegetable slices dry with a paper towel.<br />
<br />
Place olive oil, garlic, onion, basil, paprika, and 1 tbsp salt into a food processor; pulse until mixture achieves a pesto-like appearance. Spread liberally over the vegetable slices.<br />
<br />
Heat canola oil in a large sauté pan. Working in batches, place the veggies garlic-mixture-side-down into the pan. Cook for 2-3 minutes per side, spreading mixture over the undressed side before flipping. Remove to a plate to cool and cook the next batch. Once slightly cooled, slice veggie rounds into strips; set aside.<br />
<br />
In a saucepan, heat the tomatoes, vinegar, and brown sugar until bubbling. Add the veggie slices, and stew for 12-15 minutes, until most of the liquid has cooked off. Serve dish piping hot, or room temperature (I like it over greens for a hearty dinner salad!)Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-16600617331624569792013-08-15T08:11:00.002-05:002013-08-15T08:13:17.854-05:00Cornmeal Lime Cookies<div class="separator" style="clear: both; text-align: center;">
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Do you ever feel like you are living your life as one giant to-do list? Or, in my case, a pile of post-it notes in a moleskin notebook whose binding is unravelling due to the sheer number of post-it notes of drafts of to-do lists?<br />
<br />
Yes, friends. I actually draft, rewrite, and draft more to-do lists. The list that I'm staring at now is now in its third iteration. True story.<br />
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Earlier this week, I had to meet with my thesis advisory committee to share my progress with them. I was nervous as all get-out, so a to-do list was carefully crafted to ensure that I covered everything. On that list, I wrote "Bake cookies."<br />
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What it really should have read (had I chosen to use one of the larger sticky notes) was "Buy committee's love with a unique cookie that would result in more discussion about baking cookies than it would about my actual research."<br />
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These cookies, inspired by Shutterbean and Flour, are magical. They're off-the-wall, an usual flavor combination that sounds like it should make for a great savory cornbread (which it totally would!), but would not be at home in a cookie. It's strange, but it ends up being a tender, light, crumbly cookie with just a hint of sweetness. Definitely a great summery baked good that won't leave you weighed down!<br />
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<i><br /></i>
<i>Cornmeal Lime Cookies</i><br />
<i><br /></i>
<i>Adapted from <a href="http://www.shutterbean.com/2012/heart-glazed-cornmeal-cookies/">Shutterbean</a> and <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X/ref=sr_1_1?ie=UTF8&qid=1376434738&sr=8-1&keywords=flour+cookbook">Flour</a></i><br />
<br />
1 cup unsalted butter, softened (2 sticks)<br />
3/4 cup granulated sugar<br />
2 tablespoons lime zest (~4 limes)<br />
Juice of one lime<br />
2 eggs<br />
1 tsp vanilla extract<br />
2 cups all-purpose flour<br />
1 cup yellow coarse cornmeal<br />
2 teaspoons baking powder<br />
1/2 tsp kosher salt<br />
<br />
Preheat oven to 350 degrees; line baking sheets with parchment paper and set aside.<br />
<br />
In the bowl of a stand mixer, cream together the butter and sugars. Add the lime zest, and mix well. Add eggs one at a time, vanilla, and lime juice; mix well (it may look a bit curdled).<br />
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In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt. Slowly, with the mixer running, add in flour mixture until just combined.<br />
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Scoop dough by rounded tablespoonfuls onto the baking sheets, leaving plenty of room for spreading. Bake cookies for 10 minutes, until they puff up and start to brown on the edges. Remove from heat, transfer to cooling rack, and allow to completely cool.<br />
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Note: These are delicate, crumbly cookies. While they taste good broken, I would highly recommend transporting them in a tupperware container.Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-75043857374263215412013-08-12T10:19:00.004-05:002013-08-12T10:19:53.614-05:00Good Morning Muffintops<div class="separator" style="clear: both; text-align: center;">
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I've been MIA, dear friends, and for that, I apologize profusely-- it's been a heck of a couple of weeks!<br />
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Things are going full steam around here with my thesis work and wrapping up some projects, so I'm lucky to have time to breathe. I'm pretty sure that, at this point, my body composition is 90% cold press coffee, 10% protein and DNA.<br />
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To cut the caffeine/keep me from shaking like a madwoman, I've been baking and consuming muffins like they're going out of style. These are chock-full of wholesome goodness, like fruit, zucchini, and oat bran.<br />
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And dark chocolate. Antioxidants, right? Right? (Wrong.)<br />
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I love you all, and will do my best to get back here posting more often-- things should be calming down soon enough!</div>
<br />
<i>Good Morning Muffintops</i><br />
<i><br /></i>
<i>Adapted from <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X/ref=sr_1_1?s=books&ie=UTF8&qid=1372546919&sr=1-1&keywords=flour">Flour</a></i><br />
<br />
1/2 cup oat bran<br />
1/2 cup hot water<br />
1 medium zucchini, grated<br />
1/2 cup raisins<br />
1/2 cup pecan halves, chopped<br />
1 apple, diced<br />
2/3 cup packed light brown sugar<br />
3 eggs<br />
1/2 cup miniature semisweet chocolate chips<br />
3/4 cup canola oil<br />
1 tsp vanilla extract<br />
1 1/2 cups all-purpose flour<br />
1 cup rolled oats<br />
2 tbsp baking powder<br />
1/2 tsp kosher salt<br />
1/2 tsp ground cinnamon<br />
1/2 tsp freshly ground nutmeg<br />
<br />
Preheat oven to 350F. Spray a muffintop pan (or a regular muffin tin) with nonstick baking spray and set aside.<br />
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In a bowl, stir the oat bran and hot water together until mixed; fold in the zucchini, raisins, pecans, apple, and chocolate chips, and stir to combine.<br />
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In a stand mixer fitted with a paddle, beat the eggs and sugar together until the mixture lightens in color. Slowly drizzle in oil while mixing and vanilla.<br />
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In another bowl, stir together the flour, oats, baking powder, salt, cinnamon, and nutmeg. Stir in to the egg mixture until combined, then mix in the zucchini mixture. Spoon into muffin top pans or muffin tins until almost overflowing. Bake for 35-45 minutes, until golden and the muffin tops spring back when touched. Serve with a good cup of coffee on a summer day, then hit the trails!Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-48724860641832631702013-08-02T09:44:00.000-05:002013-08-02T09:44:04.379-05:00Farmer's Market Fridays: Spicy Chilled Corn Soup<div class="separator" style="clear: both; text-align: center;">
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Summer finally feels like it's hit for me... and that's a bummer, since it'll be over soon enough.<br />
<br />
But I'm hanging on tooth and nail. I'm hanging on to summer in any form I can get it in. Including soup.<br />
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I love making big batches of soups in the summer using fresh produce. Soups are easy, simple, and-- most awesomely-- can be frozen to eat in the winter for super quick meals!</div>
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This soup is simple, but so filling. It's creamy, with no cream added. Just sweet corn, a smidge of butter, onions, garlic, and serrano peppers.</div>
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I was so proud of myself... The pepper I used in this recipe was the first one off my plant! When I told one of the farmers I frequent about my plant being ready to harvest, his automatic response?<br />
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"It's still alive?!"<br />
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Such is my life.<br />
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<i>Spicy Chilled Corn Soup</i><br />
<i><br /></i>
<i>Adapted from <a href="http://www.bonappetit.com/recipes/2013/08/chilled-corn-soup-with-lobster-salad">Bon Appetit</a></i><br />
<br />
1 tbsp unsalted butter<br />
3 tbsp olive oil<br />
1 large onion, diced<br />
1 garlic clove, minced<br />
8 ears of sweet corn, shucked<br />
Kosher salt<br />
Pepper<br />
1 serrano pepper, minced<br />
<br />
Heat butter and oil in a pot over medium heat. Add the onions, and cook until translucent, about five minutes; add the garlic and serrano pepper, and cook an additional 30 seconds. Add the corn, salt, and pepper and sautee until the corn becomes soft and starts to brown, around 8-10 minutes. Add 5-6 cups water to the pot and bring to boil. Reduce to simmer for another 10 minutes, then remove and allow to cool for 15 minutes.<br />
<br />
Carefully (soup may still be hot!) use an immersion blender to blend the soup; alternatively, work in batches and cream the soup in a blender. Transfer to a bowl and chill at least two hours; serve cold with additional peppers and tortilla chips.Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-63818549728149281232013-07-31T00:00:00.000-05:002013-07-31T00:00:02.687-05:00Double Chocolate Espresso Cookies<div style="text-align: center;">
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I've probably said it before, but I'll say it again... I run to eat. Really. While I'm running, I'm usually thinking of the next thing I want to make and consume.</div>
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Also, you know when you're at the gym and you look at the person next to you and see that they have the Food Network on the screen while they're hoofing it? Yeah. That's me.</div>
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That's where these cookies came from... a rainy day treadmill run with the Food Network. I love to run mid-afternoon, because it picks my energy back up, and because Giada at Home and The Pioneer Woman are on.</div>
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Between a hard six mile run, a caffeine slump, and a chocolate craving, my brain exploded when Giada made these cookies the other day. Ground chocolate-covered espresso beans, chocolate chunks, and deep, dark cocoa powder. Just... Boom.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK5hYBw8owDeA9aQi5Jj9cYmGQOOFUUAgsatlhp8nKASnpQevB-abhsepW-If0oCGsZ6M30zq3fN9EQrSUJkUa2M1vueEq-t3DLmIqHNO-zfDIv_nva4Tt4vp89haAJIGAW5jsRG91olj/s1600/DSC01364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK5hYBw8owDeA9aQi5Jj9cYmGQOOFUUAgsatlhp8nKASnpQevB-abhsepW-If0oCGsZ6M30zq3fN9EQrSUJkUa2M1vueEq-t3DLmIqHNO-zfDIv_nva4Tt4vp89haAJIGAW5jsRG91olj/s640/DSC01364.JPG" width="640" /></a></div>
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I used the Trader Joe's dark chocolate covered espresso beans, which I know for a fact that Giada used on the show. How do I know?</div>
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I recognized the container, and only the front label was replaced. You could still read TJ's logo on the back of the tub. It makes me inordinately happy that Giada/Food Network suppliers shop at TJ's like normal human beings.</div>
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Make these little, rich, decadent beauties. Just don't eat too many before bed... unless you're planning on sleeping when you're dead.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRw0Lyutjf03mTaYnk5FLA7369iet10lxU5ZsySJjYKKLE9K_LgEuoT9CLNVNfb0aix54vMX07PC111MxSMaAbfhmOzQsdcEEt0m48twhwjCQgvwciCSMyXuuUdGZ0ZyB_qfPoZl4MZEPZ/s1600/DSC01368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRw0Lyutjf03mTaYnk5FLA7369iet10lxU5ZsySJjYKKLE9K_LgEuoT9CLNVNfb0aix54vMX07PC111MxSMaAbfhmOzQsdcEEt0m48twhwjCQgvwciCSMyXuuUdGZ0ZyB_qfPoZl4MZEPZ/s640/DSC01368.jpg" width="480" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Double Chocolate Espresso Cookies</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/double-chocolate-and-espresso-cookies-recipe/reviews/index.html">Giada De Laurentis</a></i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;">2 tablespoons unsalted butter, at room temperature</span><span class="Apple-style-span" style="line-height: 15px;">1/3 cup dark chocolate-covered espresso beans</span><span class="Apple-style-span" style="line-height: 15px;">2 cups flour</span><span class="Apple-style-span" style="line-height: 15px;">2 tablespoons unsweetened extra dark cocoa powder</span><span class="Apple-style-span" style="line-height: 15px;">1 teaspoon baking powder</span><span class="Apple-style-span" style="line-height: 15px;">1/4 teaspoon fine sea salt</span><span class="Apple-style-span" style="line-height: 15px;">3/4 cup sugar</span><span class="Apple-style-span" style="line-height: 15px;">2 eggs, at room temperature</span><span class="Apple-style-span" style="line-height: 15px;">2 tablespoons water</span><span class="Apple-style-span" style="line-height: 15px;">1 teaspoon pure vanilla extract</span><span class="Apple-style-span" style="line-height: 15px;">1 cup miniature semi-sweet chocolate chips </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"><br /></span><span class="Apple-style-span" style="line-height: 15px;">Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"><br /></span><span class="Apple-style-span" style="line-height: 15px;">In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.</span></span><br />
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</span><span class="Apple-style-span" style="line-height: 15px;">In the bowl of a food processor, finely chop the chocolate covered espresso beans. Transfer to a bowl of a stand mixer, and add in flour, cocoa powder, baking powder, and salt. Mix until just combined. Mix in</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 15px;"> sugar, eggs (one at a time), water, and vanilla extract; stir until thick and smooth (dough will be thick and sticky). Fold in the melted chocolate mixture and chocolate chips. Scoop by rounded tablespoonfuls onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, about 10 minutes. Allow the cookies to cool on the baking sheets for one minute, then transfer to a cooling rack to finish cooling.</span>Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-7599720185765847132013-07-24T00:00:00.000-05:002013-07-24T00:00:01.156-05:00House Party: Morningstar Feel Good Grilling Party and a Giveaway!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTx3c_QXCjpp-NAekDQmijimfyKvX4pY-1Pa9acZtxX50YNm0xCpekz4iOrNOZvqFSNbuLOovOJtpWEI8EFC-42eprUnRlfjDJ5cXwwDjYkwzCtxlVnzewAM6X5bT4niIkmGN3_Ir5RKR/s1600/DSC01478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTx3c_QXCjpp-NAekDQmijimfyKvX4pY-1Pa9acZtxX50YNm0xCpekz4iOrNOZvqFSNbuLOovOJtpWEI8EFC-42eprUnRlfjDJ5cXwwDjYkwzCtxlVnzewAM6X5bT4niIkmGN3_Ir5RKR/s640/DSC01478.JPG" width="640" /></a></div>
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So I was lucky enough to get awarded another <a href="http://www.houseparty.com/">House Party</a>-- woo! This time around, it was to try some of the new <a href="https://www.morningstarfarms.com/">Morningstar Farms veggie burger</a> series.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatEdUY_a6xjQB3VOINSN_lokVa4N_CCeSpxvWpbJYZDz_9Yo-1rwwR1pem_c8328VhB1Fx57pcQs_UYXmAUX-ytz2HMNkazACe1nYgnr8mC5i2OrQgiFJhR4KuPsQ_iTlVXj2IrV8eJ49/s1600/DSC01481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatEdUY_a6xjQB3VOINSN_lokVa4N_CCeSpxvWpbJYZDz_9Yo-1rwwR1pem_c8328VhB1Fx57pcQs_UYXmAUX-ytz2HMNkazACe1nYgnr8mC5i2OrQgiFJhR4KuPsQ_iTlVXj2IrV8eJ49/s640/DSC01481.JPG" width="640" /></a></div>
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There's nothing better than a party where the guests can get their hands dirty. Enter the three-bar party.<br />
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1. Burger Bar: Grillers Prime, the Mediterranean Chickpea, Spicy Black Bean, and Tomato and Basil Pizza burgers. Roasted veggies to top them (including <a href="http://www.shutterbean.com/2011/caramelized-onion-jam/">Shutterbean's onion jam</a>).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6y5lq4G-glxO6PBOa_XUBaqSnvh_8wfqyeBOenFWa4kja_xU-FXcMrLLFVFQ1DthvWMrjt9-VGbj17rLD6m_xA0pD5CVht2EAw9hKYP1ya4pWkMcRfPXVCbwTyhjmLOVqTfoAqP87WQ0Q/s1600/DSC01489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6y5lq4G-glxO6PBOa_XUBaqSnvh_8wfqyeBOenFWa4kja_xU-FXcMrLLFVFQ1DthvWMrjt9-VGbj17rLD6m_xA0pD5CVht2EAw9hKYP1ya4pWkMcRfPXVCbwTyhjmLOVqTfoAqP87WQ0Q/s640/DSC01489.JPG" style="cursor: move;" width="640" /></a><br />
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Condiments galore.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_bEZjsKkxQTXgEfdq-j5KFfYsH6YqY-IRgqG0RAqJhdtbpbMPkrTwrxZsvscobnv7U3ddMI6TbfN3duigAC_Xt4IJgjfxFRaK0SUqa-QZYHJOqMcTXD-z2uYYZbi-ECBIV2VNvUHW0FQ/s1600/DSC01485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_bEZjsKkxQTXgEfdq-j5KFfYsH6YqY-IRgqG0RAqJhdtbpbMPkrTwrxZsvscobnv7U3ddMI6TbfN3duigAC_Xt4IJgjfxFRaK0SUqa-QZYHJOqMcTXD-z2uYYZbi-ECBIV2VNvUHW0FQ/s640/DSC01485.jpg" width="480" /></a></div>
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Tons of buns...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUiYulGPmNXpluaE_bgy24-LA5KBzyWptcIqQeeXd-EyNMj8wVhzqyVNOGBKJQeyPYw_4QThLypzJt9JVlnbLiBd18bpXjlX4FycP9ju_RsZYU_dqXX0Iy4Vqrzm5Vs5VC36w9JqG8LWo/s1600/DSC01487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUiYulGPmNXpluaE_bgy24-LA5KBzyWptcIqQeeXd-EyNMj8wVhzqyVNOGBKJQeyPYw_4QThLypzJt9JVlnbLiBd18bpXjlX4FycP9ju_RsZYU_dqXX0Iy4Vqrzm5Vs5VC36w9JqG8LWo/s640/DSC01487.JPG" style="cursor: move;" width="640" /></a><br />
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2. Chip and dip bar: <a href="http://prettyawkwardlife.blogspot.com/2013/07/farmers-market-fridays-esquites-mexican.html">Corn dip</a>, guacamole, salsa, and hummus to go with them. And raw veggies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpL59qDADYUFkaAQxoEwyuatrogcdjrmCNC9dnt9MRQYW1Zq8fAtyh8rcmRydYUHVtUNF0uespY08KMXnCHLhQjgnHvoX6hv6ugjRcYfgEwl9sLtubwHy0vc1XfJ_WkOR66eNe9tNwB_p/s1600/DSC01484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpL59qDADYUFkaAQxoEwyuatrogcdjrmCNC9dnt9MRQYW1Zq8fAtyh8rcmRydYUHVtUNF0uespY08KMXnCHLhQjgnHvoX6hv6ugjRcYfgEwl9sLtubwHy0vc1XfJ_WkOR66eNe9tNwB_p/s640/DSC01484.JPG" width="640" /></a></div>
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3. Ice Cream bar. Seven flavors of <a href="http://www.graeters.com/">Graeter's Ice Cream</a> and frozen yogurt (Buckeye, Mocha Chip, and Toffee Chip were the favorites!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZj0pQ1Qz1MFkqIzu5RGywPsYIL4RzfyeUFG-RFYp49-1G0lOVvjQbIDylO0yjWFS6ZYBEIGmQHXLaQ7aYwDy10EBJRMyWPTVSt3tPTvsur1KF9YQrEffG-0t7voLoY9rB8kH39cSY72W/s1600/DSC01502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZj0pQ1Qz1MFkqIzu5RGywPsYIL4RzfyeUFG-RFYp49-1G0lOVvjQbIDylO0yjWFS6ZYBEIGmQHXLaQ7aYwDy10EBJRMyWPTVSt3tPTvsur1KF9YQrEffG-0t7voLoY9rB8kH39cSY72W/s640/DSC01502.JPG" style="cursor: move;" width="640" /></a></div>
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Toppings: Thin mint cookies, Whoppers, sprinkles, marshmallows, <a href="http://prettyawkwardlife.blogspot.com/2013/05/homemade-hot-fudge.html">homemade hot fudge</a> and peanut butter sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwWr8D8ma4XnAnf-6jL783daXwdngiMIqvG31D8dX3pRYQjVciDNUTijgILesFBQ4UdYdEu6CG9IUL05K7NFAMFbx8X318v562puEeCmwM4kyJKh-Tg8Jkqcoxixb8lSnjkAi1IRoBqVC/s1600/DSC01499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwWr8D8ma4XnAnf-6jL783daXwdngiMIqvG31D8dX3pRYQjVciDNUTijgILesFBQ4UdYdEu6CG9IUL05K7NFAMFbx8X318v562puEeCmwM4kyJKh-Tg8Jkqcoxixb8lSnjkAi1IRoBqVC/s640/DSC01499.JPG" style="cursor: move;" width="640" /></a></div>
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Cookies: Chocolate chip cookies, M&M cookies, double chocolate M&M cookies, oatmeal raisin cookies (recipes coming soon!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0pRm1wBf6OZg60IPD_Zxrr8X5ukOXGA4QCfP5j73lcsk0CCO9KEnSXY-psIzVzjVftYmbADscIIZKLodohpbXnxAuu9ahxLGvof0X8kSCwJpPYkJTBTXbTBJNX4QoUUdwTSeUv8otPd0/s1600/DSC01498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0pRm1wBf6OZg60IPD_Zxrr8X5ukOXGA4QCfP5j73lcsk0CCO9KEnSXY-psIzVzjVftYmbADscIIZKLodohpbXnxAuu9ahxLGvof0X8kSCwJpPYkJTBTXbTBJNX4QoUUdwTSeUv8otPd0/s640/DSC01498.JPG" style="cursor: move;" width="640" /></a><br />
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Once you've lined up these three bars (four, if you count a drinks station), just add friends!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sBRZEbqDZSTjDjcdvECFr7sko4wvqrw5LECi28D1S2q6KTDmfPdk9xfgXFiwBBrDnFq01xeMJ-6327viKtSN3ECreoMb6a-D6Lvkir_KN0h7hVLVMwopd7Wc9dYjaxecTiBqLyqfE7LD/s1600/DSC01491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sBRZEbqDZSTjDjcdvECFr7sko4wvqrw5LECi28D1S2q6KTDmfPdk9xfgXFiwBBrDnFq01xeMJ-6327viKtSN3ECreoMb6a-D6Lvkir_KN0h7hVLVMwopd7Wc9dYjaxecTiBqLyqfE7LD/s640/DSC01491.jpg" width="480" /></a></div>
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Get down with the veggie burgers. The Mediterranean Chickpea and Pizza ones were the favorites-- gone in a heartbeat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianljIilCx63-MyGyoShWTpj-kNT2UG61kGKC3iXvWY5qiXOm8dmXqcy7J-py_rv1s3-Tyt5obR92cReT-0oG3X34CrEGRFq4luP9Wl9iYi0gChYJAiPdyQAcFthN5X3pLOPxR3PWBbppd/s1600/DSC01492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianljIilCx63-MyGyoShWTpj-kNT2UG61kGKC3iXvWY5qiXOm8dmXqcy7J-py_rv1s3-Tyt5obR92cReT-0oG3X34CrEGRFq4luP9Wl9iYi0gChYJAiPdyQAcFthN5X3pLOPxR3PWBbppd/s640/DSC01492.JPG" width="640" /></a></div>
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Burger eating is serious business.<br />
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Thanks, Morningstar!<br />
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Are you a veggie burger fanatic? Do you want free Morningstar swag? Leave a comment below and share your favorite burger topping combination (I'm always looking for new combinations to try!) to win a Morningstar Apron and reusable grocery bag! Contest open until Friday, July 26th at noon. Winner will be chosen at random and contacted via email for mailing information. </div>
Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0tag:blogger.com,1999:blog-675286370376105868.post-5699579976541144612013-07-20T07:18:00.003-05:002013-07-20T07:18:38.665-05:00Eating Boston: Flour Bakery and Bee's Knees<div class="separator" style="clear: both; text-align: center;">
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Being the huge Food Network fan that I am, I had to make a pilgrimage to one of the <a href="http://www.flourbakery.com/content/fort-point-channel">Flour Bakery </a>locations while I was in Boston. Lucky (or unlucky) for me, there was one less than half a mile away from my hotel! </div>
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For those not in the know, Flour Bakery was started by Joanne Chang, a smart chick who graduated from Harvard with a degree in applied mathematics and economics, then left the business world to start a bakery. She's best known for her great bakeries in Boston, her restaurant, Myers and Chang, her cookbooks (the<a href="http://www.amazon.com/Flour-ebook/dp/B004XJ72QE/ref=sr_1_1?ie=UTF8&qid=1374322671&sr=8-1&keywords=flour+cookbook"> first of which</a> I often bake from here on this site!)... and for kicking Bobby Flay's butt in a sticky-bun thrown down.<br />
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(Side note: I totally initially typed "Booby Flay"-- whoops!)<br />
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The cafe is decorated with tons of chalkboard paint, weathered wood, and pops of yellow. So cute!<br />
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The cafe menu looked fabulous. Normally I'm not one to pass up on a good quinoa salad, but I was on a mission...<br />
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I bought a bucketload of treats (the response from the cashier was "is this really all for you?!"), and headed outside.<br />
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Oh, the anticipation!</div>
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(Not pictured: a second box of treats that the gentleman helping me so graciously wrapped in saran wrap so I could bring treats home safely to Minnesota!)</div>
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I chose a pretty wide selection of treats. Clockwise from left: Peanut butter cookie (chocolate chunk cookie underneath), double chocolate Tcho cookie, granola bar, and apple snacking cake.<br />
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I may or may not have spoiled my dinner by ripping off a piece of each and trying them.<br />
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The cookies were incredible-- perfectly baked and tender, and just so soft that they fell apart in your hands. The peanut butter had the right hit of salt and a crunch of peanuts. Both of the chocolate chip cookies were the best I've ever had from a bakery-- deep, dark, and rich. You can tell Joanne uses only the best chocolate-- I didn't even need more than a bite or two of these HUGE cookies to satisfy my craving.<br />
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The "Granola Bar" was amazing, but not a granola bar in the traditional sense... more like a fancy, hippie-fied fig newton. The cakiness was divine, and the filling that the right amount of chew. Definitely not a health food, though. I can't wait to try my hand at this one soon.<br />
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The apple snacking cake was incredible. Moist, packed with fresh apples, and generously spiced. I'll be adding a bit of honey to this and calling it my Rosh Hashanah cake this year, for sure!<br />
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(Of course, I grabbed one of the famous sticky buns and am consuming it in the airport as I write this. You can see that it's on my lap-- but not for long!)<br />
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The sticky bun was very nice, but not what I expected, to be honest. It was a delicious, sweet brioche dough, topped with a VERY vanilla-y syrupy caramel and bucket loads of chopped pecans. Very good, but I could only have a few bites before I was done. It was SO sweet, and the vanilla was so strong... I normally like a more caramelly caramel and a bit of salt in mine. Still, very good-- I can see why it has such a strong following. I'd probably pick the apple cake or the cookies over this next time, though.<br />
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I then went next door to <a href="http://www.beeskneessupply.com/">Bee's Knees Supply Company</a>, since I had heard great things from a friend about their chocolates.<br />
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Super-cute, quaint, boutique food store. I killed an hour just poking around. I hate checking my suitcase, but I almost did so that I could bring home some of the local sauces and treats they sold!<br />
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But I was on a mission... to the chocolate bar!<br />
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I have yet to try these truffles (trying to extend the Boston experience until I get home), but I am quite excited. Peppermint patties, salted caramels, chai-spice truffles (which they dub "The Bengal Tiger"), and peanut butter and jelly candies! </div>
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Until next time, Boston! Thank you for feeding my</div>
Alliehttp://www.blogger.com/profile/14475267884085411534noreply@blogger.com0