tag:blogger.com,1999:blog-63074369736257921302024-03-12T21:11:15.379-04:00Please Pass the PieAbbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-6307436973625792130.post-24099224496269499542012-02-28T16:41:00.001-05:002012-02-28T17:05:08.453-05:00Pumpkin Cheesecake: It's Just Good<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhBBDZzO4LxiGZa6NufJxPHmyKH8r4pUvtlRLPSVKp5-zXZmVw6LjLc48oTuXYQ3vz5eZXas7KfjguMdgm0X1rH5QaZYm7BweS3bCt00EQf-lRWlbkZdQz_lrIph5Vlt2f7SGkQZFnsDX/s1600/pumpkin+cheesecake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhBBDZzO4LxiGZa6NufJxPHmyKH8r4pUvtlRLPSVKp5-zXZmVw6LjLc48oTuXYQ3vz5eZXas7KfjguMdgm0X1rH5QaZYm7BweS3bCt00EQf-lRWlbkZdQz_lrIph5Vlt2f7SGkQZFnsDX/s1600/pumpkin+cheesecake.jpg" /></a></td></tr>
<tr align="right"><td class="tr-caption">Source: <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-pumpkin-cheesecake-recipe2/index.html" target="_blank">Food Network</a></td></tr>
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A few weeks ago, I posted on Pinterest that pumpkin is one of my top 10 reasons for living. I'd say that statement is only about 50% hyperbole. People, I just love pumpkin. In my oatmeal. In my chili. And definitely in my cheesecake.<br />
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If you're one of those cheesecake purists, read no further. But if you're over snoozy New York-style cheese cake, keep reading. (Sidebar: Why is the cheese cake from New York when the cream cheese is from Philadelphia? That kind of stuff makes me crazy.)<br />
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Here's where I'd bring this if I were you: To Sunday dinner. To church coffee hour. To work. (I've done it, and it will earn you gratitude.) To bed -- just eat carefully and don't get crumbs in the sheets.<br />
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The<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-pumpkin-cheesecake-recipe2/index.html" target="_blank"> recipe I like to use</a> comes from Food Network Magazine. I'm a recipe tinkerer, so I usually mix it up a little, but the basics are here and they are good. Make sure you listen to the advice about letting it cool in the oven -- it prevents cracks.<br />
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<i><b>How do you like to use pumpkin? </b></i>Do tell. Below. Like, in the comments.Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com2tag:blogger.com,1999:blog-6307436973625792130.post-17792264056247253122011-12-06T22:47:00.001-05:002012-02-28T17:04:14.036-05:00Christmas Shopping for a CookAre you making your list and checking it twice? If there's a cook on your Christmas list, I have a few tried-and-true recommendations for you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/41YXY5GPZKL._SS400_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://ecx.images-amazon.com/images/I/41YXY5GPZKL._SS400_.jpg" width="200" /></a></div><span id="goog_232448788"></span><span id="goog_232448789"></span>1. <a href="http://www.amazon.com/KitchenAid-K45SS-Classic-250-Watt-2-Quart/dp/B00004SGFW">The classic Kitchen Aid Stand Mixer</a><br />
It mixes. It kneads. It makes ice cream. Well, if you have the ice cream attachment. (Come on, people. It's a mixer, not a magician.) My Kitchen Aid stand mixer is a real workhorse and probably the one small appliance I wouldn't want to cook without.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-25l_W9uBdc-uRweWpLFNlk5iQpxRNTCuiKZxvc1DJLflZ-ge9H79Ty7GYVC01mo-JAEk7oAwPKJ_l4UxmpLeXfuqKAumZoaDHFDJrgxi5oWXvYhEG1IBuW68I9E5_TQulrJhHmGqvqN/s1600/envirosax.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-25l_W9uBdc-uRweWpLFNlk5iQpxRNTCuiKZxvc1DJLflZ-ge9H79Ty7GYVC01mo-JAEk7oAwPKJ_l4UxmpLeXfuqKAumZoaDHFDJrgxi5oWXvYhEG1IBuW68I9E5_TQulrJhHmGqvqN/s320/envirosax.jpg" width="320" /></a></div>2. <a href="http://www.envirosax.com/">Envirosax Reusable Bags</a><br />
The earth-friendliness is nice, I guess, but I just think these bags are super cute. If you're going to carry a lot of groceries, you should do it in style.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://media-cdn.pinterest.com/upload/140667188330665759_bL0GxL1H_c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://media-cdn.pinterest.com/upload/140667188330665759_bL0GxL1H_c.jpg" width="227" /></a></div>3. Vintage dishware (photo via <a href="http://pinterest.com/pin/280489883011805039/">Pinterest</a>)<br />
Sure, it's nice to get brand-shiny-new dishes, but there's a certain charm to vintage kitchen goods, especially bowls, plates and cups -- the kind of stuff that seems to stand the test of time. I think old Pyrex can't be beat. Same goes for Fire King. Etsy and eBay are great places to start searching.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/81L1MWQkBrL._AA1500_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://ecx.images-amazon.com/images/I/81L1MWQkBrL._AA1500_.jpg" width="200" /></a></div>4. <a href="http://www.vintageaprons.com/">A sassy apron</a><br />
Because when you look good, you cook good. True story. <br />
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<span id="goog_232448813">Speaking of gifts, we have a winner for the new <a href="http://amzn.to/rkoa5M">Cook's Illustrated cookbook</a>!</span><span id="goog_232448814"></span> Congrats, Patricia! Check your email for information on claiming your prize.<br />
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Merry Christmas and happy cooking!Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com3tag:blogger.com,1999:blog-6307436973625792130.post-21066099321729168532011-11-28T07:24:00.001-05:002011-11-28T07:25:13.102-05:00Classic Mac and Cheese -- and a Giveaway!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDaZgThyphenhyphenhpPCWbTnej2UWyuD5wXTiVmEhOZFR_JeqWCqZSnP2lju0l8BTKFteikoiWvAtHafTKrvogt1mKcDYq7AvE7x8lxydJWhX591cNdQH3YdSfr-97h-POgHRWNzmCmGA8C5rOwKp/s1600/Mac+and+cheese+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDaZgThyphenhyphenhpPCWbTnej2UWyuD5wXTiVmEhOZFR_JeqWCqZSnP2lju0l8BTKFteikoiWvAtHafTKrvogt1mKcDYq7AvE7x8lxydJWhX591cNdQH3YdSfr-97h-POgHRWNzmCmGA8C5rOwKp/s1600/Mac+and+cheese+2.JPG" /></a></div><br />
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Hey friends. Did the soothing effect of your Thanksgiving tryptophan wear off too soon? Are you still feeling the Black Friday frazzle? Are you weeping in your Maxwell House this morning because you have to return to work after four glorious days of non-work activities? Sounds like you could use some comfort food. And your old pal Abbie has just the thing.<br />
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Mac and cheese, people. I'm talking about mac and cheese. Warm. Gooey. Good for the soul.<br />
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You're sold, right? But wait! Put down that blue box! The best comfort foods do not require powdered cheese product. This is one you can make from scratch, and it's easy. I promise.<br />
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This recipe comes to us from Cook's Illustrated, which just published a <a href="http://amzn.to/rkoa5M">new cookbook</a>. It's called, as you might guess, The Cook's Illustrated Cookbook, and it's packed with 2,000 tested-to-work recipes. That's a lot of quality kitchen time, my friends.<br />
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If you'd like to add <a href="http://amzn.to/rkoa5M">The Cook's Illustrated Cookbook</a> to your collection, you can win one here. You could also give it as a gift -- to you mom, your gourmet uncle, or as an "I'm sorry" present to that little old lady you knocked down on your dash to score the last Call of Duty: Modern Warfare 3 at Walmart before dawn the day after Thanksgiving. I'm sure all would be forgiven. Little old ladies love to cook.<br />
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So, back to the book. If you want to win, details follow the recipe.<br />
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<b>Classic Mac and Cheese (from Cook's Illustrated)</b><br />
<ul><li>6 slices hearty white sandwich bread, torn into quarters</li>
<li>8 tablespoons unsalted butter,3 tablespoons cut into 6 pieces and chilled</li>
<li>1 pound elbow macaroni</li>
<li>Salt</li>
<li>6 tablespoons all-purpose flour</li>
<li>1 1/2 teaspoons dry mustard</li>
<li>1/4 teaspoon cayenne pepper (optional)</li>
<li>5 cups milk</li>
<li>8 ounces Monterey Jack cheese, shredded (2 cups)</li>
<li>8 ounces sharp cheddar cheese, shredded (2 cups)</li>
</ul><br />
Pulse bread and chilled butter in food processor to coarse crumbs, about 10 pulses; set aside.<br />
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Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender; drain pasta.<br />
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Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt, and cayenne, if using, and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add pasta to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.<br />
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Transfer mixture to 13 by 9‑inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Cool casserole for 5 minutes before serving.<br />
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It's as easy as that, friends. Get something gooey going right now. (What, it's breakfast time? That's okay. You can make mac and cheese for breakfast. No one will judge.)<br />
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AND NOW FOR THE GIVEAWAY!<br />
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To get the recipe for classic mac and cheese and 1,999 other tasty dishes, leave a comment here telling me <b>your favorite food to make this season </b>and <b>how you follow this blog</b>. You can comment until Sunday, Dec. 4, until 11:59 p.m. EST. Winner will be drawn at random the next day.<br />
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Good luck and good cheese.Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com30tag:blogger.com,1999:blog-6307436973625792130.post-26465497043075442072011-11-08T21:15:00.002-05:002011-11-10T11:57:58.358-05:00Pumpkin Muffins: Energy Food for Runners (and Other People)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4sEf7bzth2FUQZ4qWVn7B-zBqi94OosIpCO2H7jKobEPh7XoF58GgOnwx6caYQOxt13O7Fp6fUdgZ9VY9GMx-U6kkITMvOc6xWxsWEMgDxZc2fgMjM4ewSmyVmrH-2vvYMfsr-qOrEB-/s1600/pumpkin+muffin+for+runners.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4sEf7bzth2FUQZ4qWVn7B-zBqi94OosIpCO2H7jKobEPh7XoF58GgOnwx6caYQOxt13O7Fp6fUdgZ9VY9GMx-U6kkITMvOc6xWxsWEMgDxZc2fgMjM4ewSmyVmrH-2vvYMfsr-qOrEB-/s400/pumpkin+muffin+for+runners.jpg" width="300" /></a></div>So, here are some things I like to do: I like to cook. I like to eat. I like to run. Occasionally, all three come together for me. A trifecta of happiness, if you will. Like when I make (and consume) recipes created with runners in mind.<br />
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This past weekend, I did a race in Raleigh that I'd been looking forward to for weeks. Because of the running, sure, but mostly because of the carbo-loading the day before. Bagels, pizza, animal crackers, Starbursts. The foods of champions, my friends. But my favorite carb of the weekend? Pumpkin muffins.<br />
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I adapted my recipe from one by <a href="http://content.markbittman.com/about-me">Mark Bittman</a>, published in Runner's World a few months back. Mark is super-smart and knows good food, so you can totally trust the <a href="http://www.runnersworld.com/article/0,7120,s6-242-301--14080-0,00.html">original</a>, which uses sweet potato. But if you're looking to cut out a little fat, my version uses applesauce instead of oil. (I've tried this recipe with both, and they tasted the same to me.)<br />
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I'll warn you: these aren't Starbucksy muffins. They aren't cakey. Or all that sweet. But they are incredibly fluffy, especially for a baked good made with whole grains. And the pumpkin keeps them super moist. (I really hate the word "moist" but I love these muffins so much I'm willing to use icky words to deliver an accurate description.)<br />
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And if you're a runner who likes to track carbs and calories and all that stuff, I've done the nutrition figuring for you.<br />
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Check that vitamin A. Yowzah!<br />
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<b>Pumpkin muffins for runners and other humans</b><br />
<ul><li>2 1/2 cups whole-wheat flour (about 300 grams)</li>
<li>3/4 cup sugar</li>
<li>1/2 c wheat germ</li>
<li>1 1/2 teaspoons pumpkin pie spice</li>
<li>2 teaspoons baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1/4 cup melted unsalted butter</li>
<li>1/4 cup applesauce</li>
<li>1 cup pumpkin puree</li>
<li>1 egg, beaten</li>
<li>1/2 cup buttermilk</li>
<li>Turbinado sugar, for sprinkling</li>
</ul><br />
Heat oven to 375° F. Grease 12 muffin cups.<br />
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Combine flour, sugar, wheat germ, pumpkin pie spice, baking powder, baking soda and salt.<br />
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In a separate bowl, whisk together butter, applesauce, pumpkin egg and buttermilk. Fold the butter mixture into the flour mixture until just combined. The batter will be very thick.<br />
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Fill muffin cups about three-quarters full and sprinkle with turbinado sugar. Bake for about 20 minutes.<br />
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<b>The food</b>: <i>Pumpkin muffins</i><br />
<b>The verdict</b>:<i> Gourds never tasted so good</i><b> </b>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com3tag:blogger.com,1999:blog-6307436973625792130.post-41915025095011082802011-10-23T18:20:00.000-04:002011-10-23T18:20:54.935-04:00Hey, Sugar: Classic Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4VESCDacaUfaq3nGUDdz3_2meObKx0PMUcLUfaRxIBdEgCMe31B_cw_-HN_QwzZahHcSM8LkkrDEo1M1-Av9O_Sgt4qrvqwuHsS3GaEOYoEIapbiDMLDwYOy-GWPp7Vaa0TMUokojCLP/s1600/cookies1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4VESCDacaUfaq3nGUDdz3_2meObKx0PMUcLUfaRxIBdEgCMe31B_cw_-HN_QwzZahHcSM8LkkrDEo1M1-Av9O_Sgt4qrvqwuHsS3GaEOYoEIapbiDMLDwYOy-GWPp7Vaa0TMUokojCLP/s1600/cookies1.jpg" /></a></div><a href="http://www.americastestkitchenfeed.com/author/bridget-lancaster/">Bridget Lancaster</a> knows her way around the kitchen. This summer, she posted a <a href="http://www.americastestkitchenfeed.com/cooking-with-the-cast/2011/07/make-chewy-sugar-cookies-with-bridget/">recipe</a> for chewy sugar cookies. Normally, sugar cookies seem kind of ho-hummy, but if Bridget gave them the thumbs up, I was game.<br />
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Here's what I love about recipes from America's Test Kitchen: they're incredibly detailed. Baking is a science, so good instructions are a must. And you always get them from ATK. The secret to the chewiness? Mixed fats. (Mmm, fats.) The butter gives the cookies a rich flavor, the oil keeps them soft even after they cool.<br />
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So, the verdict? These are excellent sugar cookies. I'm not sure I'd ever make them my desert-island dessert (yes, I think about these kinds of things), but if you're in the mood for a classic, this is a great choice.<br />
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Want the recipe? Hop on over to the <a href="http://www.americastestkitchenfeed.com/cooking-with-the-cast/2011/07/make-chewy-sugar-cookies-with-bridget/">ATK Feed</a>.<br />
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<b>The food</b>: <i>Chewy sugar cookies</i><br />
<b>The verdict</b>:<i> A classic treat, if you like that kind of thing</i><b> </b><br />
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<b>Okay, so what's your dessert-island dessert?</b>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com5tag:blogger.com,1999:blog-6307436973625792130.post-10165952634922000892011-05-06T16:48:00.000-04:002011-05-06T16:49:12.170-04:00Authentic, no. Awesome, yes. Kung Pao Chicken<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfDNqF5WTqt1qqlN_8PFJ4oxcrBe_3c_AFBfcag5pvxw-u03zBVUaVgF9_HFUa1FGu48ehJgbsdN-axEi1c4Qf-EpQhCOqP093aQOo-0BbbtKeQTUbNnoCqVLpsuP6i3OE9l7bAli8cfl/s1600/Kung_Pao_Chicken_1a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfDNqF5WTqt1qqlN_8PFJ4oxcrBe_3c_AFBfcag5pvxw-u03zBVUaVgF9_HFUa1FGu48ehJgbsdN-axEi1c4Qf-EpQhCOqP093aQOo-0BbbtKeQTUbNnoCqVLpsuP6i3OE9l7bAli8cfl/s1600/Kung_Pao_Chicken_1a.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">So let me say first that I like authentic ethnic food. Let me say next that I also like the food that you get in American Chinese restaurants, which, by all accounts, isn't very Chinese. Food is food, and I figure it's always authentic to somewhere, so I don't get too wound up about what kind of cooking it is as long as it's tasty.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Which brings me to this take on Kung Pao chicken. I'd say it's a tamed-down version of the authentic Chinese version, which promises to set your mouth on fire. (You can find an adventurous recipe <a href="http://www.npr.org/templates/story/story.php?storyId=90206117">in this story</a> from NPR's All Things Considered.) Not feeling so adventurous? You can try my recipe, from <a href="http://www.myrecipes.com/recipe/kung-pao-chicken-50400000108350/">Cooking Light</a>. (Bonus! It's healthy!) I'm including the recipe as originally published, although you'll notice from my photo that I also included carrots. Yum.</div><br />
<b>Kung Pao Chicken</b><br />
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Ingredients:<br />
<ul><li> 2 tablespoons dark sesame oil </li>
<li> 1 cup chopped onion </li>
<li> 2 garlic cloves, minced </li>
<li> 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces </li>
<li> 3/4 cup water </li>
<li> 3 tablespoons lower-sodium soy sauce </li>
<li> 2 teaspoons cornstarch </li>
<li> 1 teaspoon brown sugar </li>
<li> 1/2 teaspoon bottled minced ginger</li>
<li>1 to 1 1/2 teaspoons crushed red pepper </li>
<li> 1 cup thinly sliced red bell pepper (about 1 large pepper) </li>
<li> 1 cup snow peas, trimmed </li>
<li> 2 tablespoons chopped unsalted, dry-roasted peanuts </li>
<li> </li>
</ul>Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.<br />
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Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.<br />
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<b>So what's your opinion on ethnic food? How important is authenticity? </b><br />
<div class="separator" style="clear: both; text-align: left;"></div>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com3tag:blogger.com,1999:blog-6307436973625792130.post-75572446779568165762011-03-31T21:11:00.000-04:002011-03-31T21:43:01.163-04:00My Big Secret: Make-Ahead Coconut Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNW_etHyMQ8d72kttIRMjYQ9scaKzwRgDksG__4CxEXdXyC31Tl7SyN-I0ShjU-9IzTIipNK9gAe7viW9QIxnhu1IoCL43m0gqU_5U9yxn1SWL-AtJNgZ3kTcU5s3MBDgKt5BJqR5Miwr/s1600/Make_Ahead_Rice_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNW_etHyMQ8d72kttIRMjYQ9scaKzwRgDksG__4CxEXdXyC31Tl7SyN-I0ShjU-9IzTIipNK9gAe7viW9QIxnhu1IoCL43m0gqU_5U9yxn1SWL-AtJNgZ3kTcU5s3MBDgKt5BJqR5Miwr/s400/Make_Ahead_Rice_1.jpg" width="331" /></a>Food friends, I have a secret to tell you.<br />
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I never miss an episode of America's Next Top Model.<br />
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Okay, that secret just kind of snuck out. The secret I really meant to share is this: I don't cook that much during the week. I love being in the kitchen, but by the time I get home from work, my stomach is rumbling to the tune of "Born to Be Wild" and I just can't wait another minute to eat.<br />
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My options, then, are either to eat whatever's hanging around (pickles, cereal boxes) or to have pre-made meals that are ready to go.<br />
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Pre-made meals it is.<br />
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And here's one of my favorite make-aheads: <b>coconut jasmine rice</b>.<br />
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We eat a lot of rice. It's great with beans, with stir-fry, with a little salt and lotsa <a href="http://en.wikipedia.org/wiki/Sriracha_sauce">rooster sauce</a>. But it takes a bit of time to cook. That's lame fact number one. Lame fact number two? Leftover rice is usually dry and crusty.<br />
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But not rice made with coconut milk. Which is why I love coconut jasmine rice. You don't get any fruity or tropical flavors from the milk -- just moisture and richness. So you can make your rice days ahead, and it's just as tasty on Thursday as it was on Monday. Not crusty. Not even a little.<br />
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There's no perfect formula, but on my last batch of rice, I mixed:<br />
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<ul><li><b>2 cups jasmine rice, rinsed</b></li>
<li><b>14 oz. coconut milk</b></li>
<li><b>3 c. water</b></li>
<li><b>A little salt</b></li>
</ul>Then I brought it all to a boil, covered it, turned it down and let it simmer for about 30 minutes. And that's that. Really good rice. Whenever you want it. So you don't have to eat cereal boxes.<br />
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Okay, I spilled my secret. So tell me:<br />
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<b>What's your best tip for make-ahead meals?</b><br />
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<b>What do you think about America's Next Top Model, the term "fierce" or noted fashion photographer Nigel Barker? </b>Be honest, friends.Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com5tag:blogger.com,1999:blog-6307436973625792130.post-34607775070649303522011-03-27T15:08:00.000-04:002011-03-27T15:08:39.439-04:00Grapefruit: Sunshine in a rind<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiA7H_w6CneDfoTeYZsx-AV7dTRURX3SFZnXdmGT-1SsxfA_c0WBgDdXLSzMzt1CPNVdyFd6TJ50uT4cMffWwaBYjn1v7o0xAZmJM_dcjF8ogXLiRiDII5MM91XfwKen-EmJ1cgukm-5t6/s1600/Grapefruit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiA7H_w6CneDfoTeYZsx-AV7dTRURX3SFZnXdmGT-1SsxfA_c0WBgDdXLSzMzt1CPNVdyFd6TJ50uT4cMffWwaBYjn1v7o0xAZmJM_dcjF8ogXLiRiDII5MM91XfwKen-EmJ1cgukm-5t6/s320/Grapefruit.JPG" width="240" /></a></div>Weather-wise, it's a pretty lousy day here. The good news? I've got a bowl of the sunshiniest citrus in the world: pink grapefruit. Does anything taste like warm weather the way a grapefruit does? I think not.<br />
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I've got a few for eating, a few for making cupcakes with, and I think I could spare one or two for <a href="http://www.joythebaker.com/blog/2011/03/grapefruit-honey-yogurt-scones/">Joy the Baker's grapefruit honey yogurt scones</a>.<br />
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What about you -- what kind of foods do you think taste like sunshine?Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com3tag:blogger.com,1999:blog-6307436973625792130.post-47438673156612123092011-03-24T09:25:00.000-04:002011-03-24T09:25:21.267-04:00We have a winner!Thanks to everyone who entered the <a href="http://americastestkitchen.com/">America's Test Kitchen</a> cookbook giveaway!<br />
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And the winner is:<br />
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<b><a href="http://cutecakescupcakes.blogspot.com/">Whitney</a>!</b><br />
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Whitney, I left a comment on your blog. <a href="mailto:abbie@abbiekiefer.com">Contact me</a> with you address to get your copy of <a href="http://www.amazon.com/Cooks-Country-Blue-Ribbon-Desserts/dp/1933615796">Blue Ribbon Desserts</a>.Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com3tag:blogger.com,1999:blog-6307436973625792130.post-40133118420129371052011-03-21T22:25:00.000-04:002011-03-21T22:25:15.208-04:00Mini Carrot Cakes: Tiny Treats, Big Taste<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0xQ-NdRrj7m3-IKZ52srDdhtGaD7SAwrshysl1EhS2KWEhyphenhypheniRQ9EGOYES5tERQDZlo3nhj4WbO2hf-JjlKBii17KFofKafkg8So8D3XnmnYzj30Ajhb_bJzy_xsXhJO56lLKrSyeJOtA/s1600/Mini+Carrot+Cakes+6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0xQ-NdRrj7m3-IKZ52srDdhtGaD7SAwrshysl1EhS2KWEhyphenhypheniRQ9EGOYES5tERQDZlo3nhj4WbO2hf-JjlKBii17KFofKafkg8So8D3XnmnYzj30Ajhb_bJzy_xsXhJO56lLKrSyeJOtA/s1600/Mini+Carrot+Cakes+6.JPG" /></a></div><br />
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<span style="font-size: large;">Win the cookbook this recipe came from! There's still time to <a href="http://pleasepassthepie.blogspot.com/2011/03/raspberry-cheesecake-brownies-and.html">enter my giveaway</a>. Contest closes March 23.</span><br />
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<div style="text-align: center;">* * *</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">In addition to being a fan of food, I also like to run. The two, actually, are related. Because the more I run, the more I can eat.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I'm starting to train for a race in May, and as part of that, I'm thinking more carefully about what I'm eating and I'm trying to sneak more veggies in wherever I can.</div><div style="text-align: left;"><br />
Which was all the justification I needed to bake carrot cake this weekend. This recipe comes from Blue Ribbon Desserts (from Cook's Country and America's Test Kitchen) and through March 23, you can win a copy of it through <a href="http://pleasepassthepie.blogspot.com/2011/03/raspberry-cheesecake-brownies-and.html">my giveaway</a>.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Making carrot cake also makes me thankful for my food processor -- it's the way to go when it comes to shredding. And while the original recipe makes 12 full-size cupcakes, I've found that's about the right amount of batter to make 36 minis. They're the perfect size for popping in your mouth. On the run or otherwise. And they're easy to make. Really.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1K6Xd64CAJbzKeZ_OAdf7ZHC_A_bJWo9fkKuw0v0p3tp0qlwaE7d8lSd8vVlTSbN5p3UGf90AAXEne3yXsDqmDCycmnD-X0WGMFEkwLzjEC6H7rS_PJWPXMydt45BxH_vN-IHm8_xPOm/s1600/Mini+Carrot+Cupakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1K6Xd64CAJbzKeZ_OAdf7ZHC_A_bJWo9fkKuw0v0p3tp0qlwaE7d8lSd8vVlTSbN5p3UGf90AAXEne3yXsDqmDCycmnD-X0WGMFEkwLzjEC6H7rS_PJWPXMydt45BxH_vN-IHm8_xPOm/s1600/Mini+Carrot+Cupakes.jpg" /></a></div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><b></b><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Mini Carrot Cupcakes</b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><ul><li>8 T. butter, melted and cooled</li>
<li>3/4 c. granulated sugar</li>
<li>1/4 c. brown sugar</li>
<li>2 large eggs</li>
<li>1 1/4 c. flour</li>
<li>3/4 t. baking powder</li>
<li>1/2 t. baking soda</li>
<li>1/2 t. salt</li>
<li>1/2 t. ground cinnamon</li>
<li>1/4 t. ground nutmeg</li>
<li>Pinch ground cloves</li>
<li>8 oz. grated carrots</li>
<li>Your favorite cream cheese frosting <br />
(mix a little cream cheese, butter, powered sugar, and vanilla -- what could go wrong?)</li>
</ul><br />
Preheat the oven to 350 degrees. Grease 3 12-cup mini muffin pans. <br />
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Whisk together the melted butter, sugars and eggs. Mix in the dry ingredients until combined. Fill the muffin pans and bake 12-15 minutes (or until a toothpick in the center comes out clean). Cool on a rack, then frost.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com7tag:blogger.com,1999:blog-6307436973625792130.post-54569044247986396512011-03-16T13:05:00.003-04:002011-03-24T10:55:00.439-04:00Raspberry Cheesecake Brownies and a Giveaway from America's Test Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAgW_i_7wkTB0l1lq5B63YvEmEew1-G3mwe4zLd6yU6ecDZq7opiymRksG0P-VTfgTZivhHIuBnWq5-vv6XwfP9SCT6ebGfetqX5JYE4OTyl0Vpkz3N2voY4A-U6WY4k8e7WQQ9eDUOYc/s1600/Raspberry+cheesecake+brownies.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAgW_i_7wkTB0l1lq5B63YvEmEew1-G3mwe4zLd6yU6ecDZq7opiymRksG0P-VTfgTZivhHIuBnWq5-vv6XwfP9SCT6ebGfetqX5JYE4OTyl0Vpkz3N2voY4A-U6WY4k8e7WQQ9eDUOYc/s400/Raspberry+cheesecake+brownies.JPG" width="341" /></a></div><br />
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<span style="font-size: small;"><b>UPDATE: The giveaway is now closed. Thanks to everyone who entered! <a href="http://feeds.feedburner.com/PleasePassThePie">Subscribe to the blog</a> for future giveaways, contests and all-around food goodness.</b></span><br />
<span style="font-size: small;"><b> </b></span><br />
<span style="font-size: small;">Hi friends! Want to win a new cookbook from some of my favorite food experts? Keep reading!</span><br />
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So here's what I like best about <a href="http://www.cookscountry.com/">Cook's Country</a> magazine: it's not fussy food. I don't have to go to specialty stores for the ingredients, I don't have to learn fancy-pants cooking techniques. This is what real people eat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6vWeoRwG0pwyJDzydtm00Fbv56nilLUH8uXPKBI7S0Oj2_fe4cAjWiB6SFMBtDcAfFvW6nJ9ZEuZXFZmkyQA7jDmIP7iWIC2zLW_L0Ykz_Rl3HFwYJTmqfubdUDlzWC4ZZ0u3uIXGCmT/s1600/Blue+Ribbon+Desserts.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6vWeoRwG0pwyJDzydtm00Fbv56nilLUH8uXPKBI7S0Oj2_fe4cAjWiB6SFMBtDcAfFvW6nJ9ZEuZXFZmkyQA7jDmIP7iWIC2zLW_L0Ykz_Rl3HFwYJTmqfubdUDlzWC4ZZ0u3uIXGCmT/s320/Blue+Ribbon+Desserts.jpg" width="320" /></a>But it's also really good. So I'm excited that the folks at <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a> sent me one of Cook's Country's latest books: <a href="http://www.amazon.com/Cooks-Country-Blue-Ribbon-Desserts/dp/1933615796">Blue Ribbon Desserts</a>. <b>And I'm extra excited that one of you lovely readers will be getting one, too!</b><br />
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If you love classic desserts (and if you don't, let's talk), this is the cookbook for you. Vintage, heirloom, whatever you want to call them -- these recipes stand the test of time.<br />
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Think of this as part cookbook, part science lesson. For every recipe, you get a little bit of back story about the development of the recipe. I love learning about what worked and what didn't for a particular food formula. I think it makes me a better cook (and baker) overall.<br />
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You also get clear step-by-step instructions. And, perhaps the best feature: the book is spiral bound (inside a hardback outer cover) so it opens perfectly flat. No need to use clothes pins to keep the pages open. Not that I do that.<br />
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So I've got two things for you today: a recipe and a chance to win Blue Ribbon Desserts (or one of the two other books from ATK <a href="http://pleasepassthepie.blogspot.com/">that I posted about on Sunday</a>).<br />
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<b>First, the winning. To enter:</b><br />
<ol><li>If you don't already <a href="http://feeds.feedburner.com/PleasePassThePie">follow</a> Please Pass the Pie, <a href="http://feeds.feedburner.com/PleasePassThePie">start</a>.</li>
<li>Leave a comment letting me <b>know how you follow</b> (via RSS, etc.) and <b>which of the three books</b> you'd like to win (<a href="http://www.amazon.com/Cooks-Country-Blue-Ribbon-Desserts/dp/1933615796">Blue Ribbon Desserts</a>, <a href="http://www.amazon.com/Americas-Test-Kitchen-Light-Healthy/dp/1933615702">Light & Healthy 2011</a> or <a href="http://www.amazon.com/One-Dish-Suppers-Editors-Illustrated-Magazine/dp/1933615818/ref=sr_1_1?ie=UTF8&qid=1300068312&sr=8-1">The Best One-Dish Suppers</a>).</li>
<li>Include a way for me to contact you. If I can't reach you through your own blog or blogger profile, you can leave an email address or a Twitter handle. </li>
</ol><br />
That's it! Easy. Also, this giveaway is open to U.S. residents only. Sorry, foreign friends. And <b>entries close at 11:59 p.m. EST on Wednesday, March 23</b>. I'll pick a winner at random the next day.<br />
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<span style="font-size: large;"><b>UPDATE: Our winner was <a href="http://pleasepassthepie.blogspot.com/2011/03/we-have-winner.html">Whitney</a>! Congratulations! </b></span><br />
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And now for the recipe. This one comes from the Bake Sale Cookies, Brownies and Bars chapter of Blue Ribbon Desserts.<br />
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<b>Raspberry-Cream Cheese Brownies</b><br />
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For the filling:<b></b><br />
<ul><li>8 oz. cream cheese, softened</li>
<li>1/4 c. sugar</li>
<li>1 large egg yolk</li>
<li>3/4 t. vanilla extract</li>
</ul>For the brownies:<br />
<ul><li>2/3 c. flour</li>
<li>1/2 t. baking powder</li>
<li>1/2 t. salt</li>
<li>8 T unsalted butter, cut into pieces</li>
<li>4 oz. unsweetened chocolate, chopped</li>
<li>1/2 c. raspberry jam</li>
<li>1 1/4 c. sugar</li>
<li>3 large eggs</li>
<li>1 1/2 t. vanilla extract</li>
</ul><br />
Heat the oven to 350 degrees. Grease an 8-inch pan. Blend all of the filling ingredients together in a food processor.<br />
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For the brownies, combine the flour, baking powder and salt. Microwave the butter and chocolate together in short intervals, stirring frequently, until melted. Whisk in 1/4 c. of the jam and let cool slightly. Add the sugar, eggs and vanilla to the chocolate mixture. Whisk in the flour mixture until no white streaks are left.<br />
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Microwave the remaining jam until just warm; stir until smooth. Scrape half of the brownie batter into the pan. Dollop the cheese filling over the batter and spread evenly. Dollop the jam on the cheese mixture and use the tip of a knife to swirl. Spread the remainder of the brownie batter over the top.<br />
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Bake until a toothpick inserted in the center comes out with a few dry crumbs -- about 50 to 60 minutes. Let cool, then cut. Refrigerate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-n-oK7wZcKnyv_mzlH_8NhZBjSHLWzdFieUfGeIF2rGn7UG8aEfvgABvyk3CF0RKTWOiNZE3dfN-2wd761ghOmPIQY_s7W1ES0K1Vbk98UcRGZ6gVl0Ths4Sa0ELsX8TeRXDrZniUUs3K/s1600/DSC_0214a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-n-oK7wZcKnyv_mzlH_8NhZBjSHLWzdFieUfGeIF2rGn7UG8aEfvgABvyk3CF0RKTWOiNZE3dfN-2wd761ghOmPIQY_s7W1ES0K1Vbk98UcRGZ6gVl0Ths4Sa0ELsX8TeRXDrZniUUs3K/s400/DSC_0214a.JPG" width="265" /></a></div>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com86tag:blogger.com,1999:blog-6307436973625792130.post-48269699523665581452011-03-13T22:37:00.001-04:002011-03-13T22:53:33.056-04:00Thai-Style Chicken and Rice and a Cookbook Review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_Fp5NExJRTMkHmILt2IFAwlL7M01zkBsHqW6yTDqBBOqjZGUW39qnjETSCAg2IR7pLESEEocWZ1NpYJHxvGRaXASJF3JgFVWFpWktlDedBTH745_6JGEv_I_rxMvftOP6IHAnLqNXqMT/s1600/thai+chicken+rice+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_Fp5NExJRTMkHmILt2IFAwlL7M01zkBsHqW6yTDqBBOqjZGUW39qnjETSCAg2IR7pLESEEocWZ1NpYJHxvGRaXASJF3JgFVWFpWktlDedBTH745_6JGEv_I_rxMvftOP6IHAnLqNXqMT/s400/thai+chicken+rice+2.JPG" width="287" /></a></div>I spend a lot of time reading recipes, and while I have a few trusted sources, the ones I like best often come from <a href="http://americastestkitchen.com/">America's Test Kitchen</a>. Why? Because they are incredibly reliable, thanks to diligent testing (as the name implies) by the recipe developer and the ATK team. (And because Christopher Kimball, fearless leader of the Kitchen, <a href="http://eatocracy.cnn.com/2010/06/22/55-christopher-kimball-of-americas-test-kitchen/">always wears a bowtie</a>. But I digress.)<br />
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<div style="text-align: left;"></div><div style="text-align: left;">Which is why I'm pleased to be reviewing three America's Test Kitchen cookbooks (provided by ATK). <b>And why I'm happy to offer all you fine readers a chance to win one later this week. </b>(More about that later in the post.)<br />
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<a href="http://www.amazon.com/Americas-Test-Kitchen-Light-Healthy/dp/1933615702">Light & Healthy 2011</a> is a well-rounded collection of (you guessed it) better-for-you recipes. It gives nutrition information for each recipe (something you don't normally get with ATK) and the instructions are easy to follow. It's broken up into 12 main sections, including appetizers, soups and stews, pizza and pasta, meat, breakfast, and even desserts (although when it comes to desserts, my personal philosophy is "Light, shmight -- go for the gusto").<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51AbYUiuSDL._SL500_AA300_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://ecx.images-amazon.com/images/I/51AbYUiuSDL._SL500_AA300_.jpg" width="200" /></a></div><a href="http://www.amazon.com/One-Dish-Suppers-Editors-Illustrated-Magazine/dp/1933615818/ref=sr_1_1?ie=UTF8&qid=1300068312&sr=8-1">The Best One-Dish Suppers</a> is acompendium of, yes, one-dish suppers. I like the word "supper" because it feels cozy and comforting -- which is the kind of food this book focuses on. Dutch oven dinners, casseroles, one-pot pasta: how could you go wrong? Plus, for those of you who don't have a dish fairy like I do (his name is Ben and he is VERY good at what he does), one-dish suppers make cleaning up from the meal very easy. Maybe not as easy as eating the meal, but easy enough. The book gives great step-by-step details and even has sidebars on equipment recommendations and essential kitchen skills.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNmGNWPRQEKaYDPmMyLiyp6pg68Sp76pXD30rv-KPp7pUxK1KzNRxUbLrCAiAL61iXu0_u8-gWtRdztg32dOZqbND2ZsOO2dZAU9bH1aVA_DCCQ6wTHQ0UOBhIkU3oJxblLfgk9pu9Ju1/s1600/51kKeZxPkfL._SL500_AA300_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNmGNWPRQEKaYDPmMyLiyp6pg68Sp76pXD30rv-KPp7pUxK1KzNRxUbLrCAiAL61iXu0_u8-gWtRdztg32dOZqbND2ZsOO2dZAU9bH1aVA_DCCQ6wTHQ0UOBhIkU3oJxblLfgk9pu9Ju1/s200/51kKeZxPkfL._SL500_AA300_.jpg" width="200" /></a>So what's not to like about these books? If I have one complaint, its the lack of color photos. I love to see what something SHOULD look like when I'm done (I think of it as aspirational cooking), so a few more pictures would have been most welcome. But there are plenty of illustrations and black-and-white inset photos to guide you, so fear not.<br />
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The recipe I made, Thai-style chicken and rice, comes from Light & Healthy 2011 (but it's also a one-dish meal, so it's really the best of both worlds). Please don't tell Mr. Kimball, but I made a few modifications -- not because I don't trust him but because I just didn't have all of the ingredients I needed on hand.<br />
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<b>Thai-Style Chicken and Rice</b><br />
Modified from a recipe from America's Test Kitchen<br />
<ul><li>8 garlic cloves, minced</li>
<li>2 T fresh ginger, minced</li>
<li>4 T fish sauce</li>
<li>1 lb. boneless skinless chicken thighs</li>
<li>1 onion, minced</li>
<li>2 t. canola oil</li>
<li>1 c. brown rice, rinsed</li>
<li>1 1/4 c. chicken broth</li>
<li>4 carrots, peeled and sliced thin</li>
<li>2 cups edamame</li>
<li>2 t. lime juice</li>
</ul><br />
Heat the oven to 300 degrees. Combine half the garlic, 1 T ginger and fish sauce in a large bowl. Add chicken and toss to coat. Set aside.<br />
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Combine the oil, onion and pinch of salt in a dutch oven. Cover and cook over medium heat about 8 minutes, until onions soften. Stir in remaining garlic and ginger and the rice and cook about 30 seconds. Add the broth.<br />
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Place the chicken over the rice mixture. Bring to a simmer, then cover and transfer to the oven. Cook for about 40 minutes, then add carrots and edamame. Cover and continue to cook until most of the broth is absorbed -- 10 to 15 minutes. Remove from oven.<br />
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Transfer the chicken to a place. Cover the rice and allow to steam for about 10 minutes. Shred the chicken and stir into the rice. Plate and squeeze lime juice over each serving.<br />
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About 390 calories per 1 1/2 c. serving.<br />
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<b>Now, about winning a cookbook of your own.</b><br />
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Later this week, I'll be reviewing a third cookbook from America's Test Kitchen. Check back in -- you'll have a chance to win your choice of any of the three books mentioned on this blog. Hold on to your bowties, folks.<br />
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</div>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com0tag:blogger.com,1999:blog-6307436973625792130.post-79316416139337929742011-03-06T20:50:00.000-05:002011-03-06T20:50:50.428-05:00Pour some (maple) sugar on me: Ben & Jerry's maple walnut ice cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWWz_5HRfc3XScBWpVifHSnqrw08kjummRFvXltPioPMWYwf0TJ4_Oiir2zuGgiVo_LZAcjI6WOzD4fTsPA1CEAHulx3NJ-4jPVmZp5kRBzW648eKyNNwAaWRknASpRjP_1C0zTBrmjKN/s1600/maple+ice+cream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWWz_5HRfc3XScBWpVifHSnqrw08kjummRFvXltPioPMWYwf0TJ4_Oiir2zuGgiVo_LZAcjI6WOzD4fTsPA1CEAHulx3NJ-4jPVmZp5kRBzW648eKyNNwAaWRknASpRjP_1C0zTBrmjKN/s400/maple+ice+cream.jpg" width="317" /></a></div>In Maine, where I grew up, March is the season for maple sugaring--a process I first witnessed during a fourth-grade field trip to a <a href="http://www.norlands.org/">working historic homestead</a>. We got a chance to check the taps and look in on the sugaring shack (after we did a little 1800s-era housework, like sweeping while wearing ruffled bonnets and emptying a few too-realistic-for-comfort chamberpots).<br />
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I don't currently have access to maple taps (or, thankfully, chamberpots) but I do keep plenty of syrup on hand. We are not an Aunt Jemima kind of household.<br />
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And I firmly believe that syrup is for more than just pancakes. That's why I was happy to test out a maple walnut ice cream recipe from two fellow New Englanders I call Ben and Jerry. Which is what everyone else calls them, too.<br />
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They recommend using Grade C syrup for this, which has a sharper maple flavor and is for cooking and baking, not table use. I used Grade A and lived to tell the story. I have a feeling Grade C is a little tougher to find than the lighter Grade A. If you've found it and used it, I'd love to hear what you think.<br />
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Most of Ben and Jerry's ice cream recipes start with a sweet cream base (and they suggest three ways to make it). I used a base made with raw eggs. If that weirds you out, you can also make a base by blending 2 cups of light cream with 1 cup of cold sweetened condensed milk.<br />
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<b>Maple Walnut Ice Cream</b><br />
<i>Source: Ben & Jerry's Homemade Ice Cream & Dessert Book</i><br />
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<ul><li><i> </i>2 eggs</li>
<li>3/4 c. sugar</li>
<li>2 c. heavy cream</li>
<li>1 c. milk</li>
<li>1/4 c. maple syrup</li>
<li>1/2. chopped walnuts</li>
</ul><br />
Whisk the eggs until light and fluffy (about 2 minutes). Gradually whisk in the sugar until completely blended, then mix in the cream and milk. Gradually add the maple syrup until blended.<br />
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Transfer the mixture to your ice cream maker and freeze according to manufacturer's instructions.<br />
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Just before the ice cream finishes freezing, add walnuts. Transfer to a plastic container and put in the freezer until firm.<br />
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The recipe makes a little more than a quart (or about 50 spoonfuls straight from the freezer, which is my preferred method of serving and consuming).<br />
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<b>The food</b>: <i>Maple walnut ice cream</i><br />
<b>The verdict</b>: <i>Worth doing 1800s-era housework for</i>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com3tag:blogger.com,1999:blog-6307436973625792130.post-14664524865387065262011-02-03T21:45:00.001-05:002011-02-04T07:08:00.682-05:00A life-changing burger. No, really.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WGvXSJ3uen0JvdrXe_BsEj6qsgdoj5jKuBBS3tdoJQHmEzlLRYvrV8h4BjxKYIYRLOECVvVrpH7hQqHEZKAM8wLDXlxlqkL-TYJu4EkDxH-jSJgAWsKLFsOQS3Z2DpoxU0ViU6zGUK4e/s1600/Burger1a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WGvXSJ3uen0JvdrXe_BsEj6qsgdoj5jKuBBS3tdoJQHmEzlLRYvrV8h4BjxKYIYRLOECVvVrpH7hQqHEZKAM8wLDXlxlqkL-TYJu4EkDxH-jSJgAWsKLFsOQS3Z2DpoxU0ViU6zGUK4e/s400/Burger1a.JPG" width="286" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Here's a confession: I don't really like burgers that much. I mean, they're okay. Better than lima beans, for instance. But I wouldn't put them on my list of must-haves.<br />
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Unless they were this burger.<br />
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On Sundays, Ben and I have a little routine. I agree to watch (meaning sleep through) football if he'll watch <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a> with me. Which works out fine for him, too, because he usually likes the kind of stuff they're making and it gives us good ideas for recipes.<br />
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This "Best Old-Fashioned Burger" is our best discovery yet. You grind your own meat (not difficult, I promise), loosely pat it together, melt a little cheese over it. And then your life changes as your tastebuds nearly explode with happiness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuagtStZ-GAjn5XkPgEXN69KeO_zgFRb8D8U5O2XYJ06Z2bMIKb8120k80O9D3ln7xtJf4oN7Tw0EJGCP1qnVes1Pa-sS-J_SoI7Q5VTJEG4Y7ErjrkAxs_MUlzkuC7a8qZs47lIdK1M5y/s1600/Burger2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuagtStZ-GAjn5XkPgEXN69KeO_zgFRb8D8U5O2XYJ06Z2bMIKb8120k80O9D3ln7xtJf4oN7Tw0EJGCP1qnVes1Pa-sS-J_SoI7Q5VTJEG4Y7ErjrkAxs_MUlzkuC7a8qZs47lIdK1M5y/s400/Burger2.JPG" width="383" /></a>At the ATK website, you can get a <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=14774">detailed recipe and a step-by-step video</a> for the life-changing meal. (You have to give them your email address, but it's worth it.) One of the things I appreciate most about Christopher Kimball and company is that their recipes are incredibly well researched and communicated, so you know that you'll be able to follow the instructions--and your finished product will be good good good.<br />
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If you're looking for a side, I can recommend the <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=19884">Easier French Fries</a>, from the same show. They are also delicious. (And, as you might expect, easy.) But be warned: Whatever you serve with these burgers is going to pale in the bright light of these mega-burger masterpieces.Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com7tag:blogger.com,1999:blog-6307436973625792130.post-61993947501308282432010-12-20T21:30:00.001-05:002010-12-20T23:18:27.534-05:00Sausage Raisin Stuffing<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Sausage. Raisins. Bread. And other good stuff.</td></tr>
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I realize that stuffing feels like a Thanksgiving food, but if you like to throw a more formal Christmas celebration, consider this newish take on the usual stuffing. (Or dressing, I guess, if you're not stuffing a bird -- and I don't.)<br />
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This recipe from <a href="http://realsimple.com/">Real Simple</a> is a little bit vegetabley, a little bit buttery, a lot bit good. The recipe calls for golden raisins, I went with the regular old ones. The world kept on turning.<br />
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<b>Sausage Raisin Stuffing</b><br />
<ul><li>4 tablespoons butter (1/2 stick), plus more for the dish and foil</li>
<li>1 small loaf country bread, cut into 1/2-inch pieces (about 12 cups)</li>
<li>3/4 pound pound Italian sausage, casings removed</li>
<li>4 leeks (white and light green parts), chopped</li>
<li>4 carrots, cut into small matchsticks</li>
<li>Salt and black pepper</li>
<li>3 cups low-sodium chicken broth</li>
<li>1 cup golden raisins</li>
<li>1 cup fresh flat-leaf parsley, chopped</li>
<li>3 large eggs, beaten</li>
</ul>Heat oven to 375° F. Butter a 3-quart baking dish. Place the bread on a large rimmed baking sheet and toast, tossing once, until golden, 12 to 15 minutes. Transfer to a large bowl. <br />
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Cook the sausage in a large skillet over medium heat, breaking it up, until browned, 7 minutes. Add to the bread.<br />
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Wipe out the skillet and melt the butter over medium heat. Add the leeks, carrots, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 10 to 12 minutes. Add the broth and raisins; bring to a boil. Add to the bread. <br />
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Add the parsley and eggs to the bread mixture and toss to combine. Transfer to the prepared baking dish. Cover loosely with buttered foil and bake for 30 minutes. Uncover and bake until golden, 15 to 20 minutes.<br />
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<div style="font-family: inherit;"><span style="font-weight: bold;">The food</span>: <i>Sausage raisin stuffing</i></div><div style="font-family: inherit;"><span style="font-weight: bold;">The verdict</span>: <i>Destined to become a Christmas classic</i> </div>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com1tag:blogger.com,1999:blog-6307436973625792130.post-35225694988032758332010-11-27T07:30:00.002-05:002010-11-27T07:33:25.052-05:00Hot from the oven: Baked donuts<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrkNJg3A02gslbmnfoN8NuRtHZZ8o93nkiVy686kyVpX9f3NnEMRq3nO7JXK7aW0JiNxYagbeTMY-brghyphenhyphenF7GhMa-h1SKtjK_ukG1T-hmJgZem1sMq4IUHt9VFE3ySxuEDHLFkrVTOO2S/s1600/Baked+donuts_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrkNJg3A02gslbmnfoN8NuRtHZZ8o93nkiVy686kyVpX9f3NnEMRq3nO7JXK7aW0JiNxYagbeTMY-brghyphenhyphenF7GhMa-h1SKtjK_ukG1T-hmJgZem1sMq4IUHt9VFE3ySxuEDHLFkrVTOO2S/s1600/Baked+donuts_1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plain baked donuts, ready for glaze. Or a glass of milk.</td></tr>
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I've got a small kitchen, so I try to stick to the basics and must-haves when it comes to kitchen gadgets. And a donut pan is not a must-have. But it is fun. So when Cookwear.com offered to send me something from the store to try out, I made an exception to my basics-and-must-haves rule.<br />
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The <a href="http://www.csnstores.com/Fox-Run-Craftsmen-4495-FRU1087.html">Fox Run non-stick donut pan</a> is a pretty decent piece of bakewear. It's got a good weight (not so flimsy you'd bend it while you're scrubbing out donut crumbs, not so heavy it's annoying to hold while you fill it) and I haven't had any sticking issues, so it lives up to the non-stick name. My one complaint would be that the wells are a tad small. My recipe for a half-dozen donuts produced more batter than could be baked. And keep in mind that if you want to feed a crowd (or just a few very enthusiastic donut eaters), you'll need a couple of these.<br />
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If you're a real Krispy Kreme fanatic, I know baked donuts sound like heresy. I'll be honest; you're never going to mistake them for their fried brethren. But if you want hot donuts in a flash with a little bit healthier twist, this is a nice pan to have hanging around.<br />
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As far as recipes go, I recommend checking out <a href="http://www.kingarthurflour.com/">King Arthur Flour</a>. Between their tasty mixes and the recipes on their blog, you're sure to find the perfect batter for your donut pan. (And there's no shame in using a mix!) For the donuts pictured at the top of this post, I used <a href="http://www.kingarthurflour.com/recipes/baked-doughnuts-recipe">this recipe</a> (mixing a little whole-wheat pastry flour with plain old all-purpose). I didn't frost mine because I thought they were pretty good as is, but a little melted chocolate or a citrusy glaze would be great, I bet.<br />
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<span style="font-weight: bold;">The pan</span>: <i>Fox Run non-stick donut pan</i><br />
<span style="font-weight: bold;">The verdict</span>: <i>A nice little pan for the donut-lover in everyone<a href="http://www.youtube.com/watch?v=VKix4FrsRjY"></a></i>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com2tag:blogger.com,1999:blog-6307436973625792130.post-84850765059344530672010-11-07T18:21:00.001-05:002010-11-07T18:34:23.303-05:00When speed baking doesn't pay: Pumpkin cranberry scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-MCPw3kb5ClX_0_vM2Hf4h6gF-fWWt_zrXF0iUcNlfti9H9wEvTjIH2_sBk08aALuK89vjod9VzxThgV71txQy6nyb5ZYBxJIZVPXCiSpE0_8lFHyOV-lsp9ijRJkcYxOXag_WyIHda2/s1600/Pumpkin+cranberry+scone.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-MCPw3kb5ClX_0_vM2Hf4h6gF-fWWt_zrXF0iUcNlfti9H9wEvTjIH2_sBk08aALuK89vjod9VzxThgV71txQy6nyb5ZYBxJIZVPXCiSpE0_8lFHyOV-lsp9ijRJkcYxOXag_WyIHda2/s400/Pumpkin+cranberry+scone.JPG" width="343" /></a></div><div style="text-align: left;"><br />
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As they say on Arrested Development, I've made a huge tiny mistake.<br />
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Check out these pumpkin cranberry scones. They're from a recipe from the good folks at King Arthur Flour. And they would have turned out great had I not been speed baking and used baking soda instead of baking powder.<br />
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See what I mean? Huge tiny mistake. Tiny because they both look the same. They both kind of do the same thing. They both have "baking" in the name. But huge because a tablespoon of one in your scones makes them puffy. And a tablespoon of the other makes them taste like soap.<br />
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I'm happy to report I've made them since and with the right ingredients, they're mighty tasty. Find the recipe over at <a href="http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe">King Arthur</a>. (I used cranberries in my version--their recipe calls for crystallized ginger or chocolate chips, both of which sound excellent.)Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com1tag:blogger.com,1999:blog-6307436973625792130.post-65612411769889682132010-10-05T23:25:00.000-04:002010-10-05T23:25:15.748-04:00Fall food: Cranberry oatmeal bars<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATMv0DNOnMotU1XAWsjPn5Yc4mQecEKEvM54RcPx0AcS1OiATdKzj3PJLn_YdXp1CSFYWXFBXUkT5VRQsDqZ689CH_bB9IfcOY_lccW7J9tt91MYtSjspinXXIGTpI6szXqGxWuOFRA9D/s1600/oatmeal+cranberry+bars+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATMv0DNOnMotU1XAWsjPn5Yc4mQecEKEvM54RcPx0AcS1OiATdKzj3PJLn_YdXp1CSFYWXFBXUkT5VRQsDqZ689CH_bB9IfcOY_lccW7J9tt91MYtSjspinXXIGTpI6szXqGxWuOFRA9D/s400/oatmeal+cranberry+bars+2.JPG" width="265" /></a>Fall has finally found its way to North Carolina and I'm baking accordingly. I see some pumpkin- and apple-based foods in my future.</div><br />
My first fall treat: oatmeal cranberry bars. They contain--wait for it--both oatmeal and cranberry, as you may have guessed, and they've got a subtle orange flavor, too, thanks to a little zest and fresh juice.<br />
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This is a recipe from Cooking Light, which means it's not as bad for you as, say, caramel hot fudge peanut sundaes, but I've found that Cooking Light keeps the calorie counts down by recommending tiny portions. For instance, recipe is made in an 11x7-inch pan and is supposed to make 24 servings. You'd better just give me four right now.<br />
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<b>Oatmeal Cranberry Bars</b><br />
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Crust:<br />
<ul><li> 4.5 ounces all-purpose flour (about 1 cup)</li>
<li> 1 cup quick-cooking oats</li>
<li> 1/2 cup granulated sugar</li>
<li> 1/4 teaspoon salt</li>
<li> 1/4 teaspoon baking soda</li>
<li> 1/4 teaspoon ground cinnamon</li>
<li> 6 tablespoons butter, melted</li>
<li> 3 tablespoons orange juice</li>
<li> Cooking spray</li>
</ul><br />
Filling:<br />
<ul><li> 1 1/3 cups dried cranberries (about 6 ounces)</li>
<li> 3/4 cup sour cream</li>
<li> 1/2 cup granulated sugar</li>
<li> 2 tablespoons all-purpose flour</li>
<li> 1 teaspoon vanilla extract</li>
<li> 1/2 teaspoon grated orange rind</li>
<li> 1 large egg white, lightly beaten </li>
</ul>Preheat oven to 325°. To prepare crust, spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.<br />
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To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.<br />
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<span style="font-weight: bold;">The food</span>: <i>Oatmeal Cranberry Bars</i><br />
<span style="font-weight: bold;">The verdict</span>: <i>Wilford Brimley <a href="http://www.youtube.com/watch?v=VKix4FrsRjY">says you should eat them</a></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4bbGKJSCcg8Q5j-WUExIKocTEFuXIusqOMa10f3tzPQ8YjdpYgODVx5oXL8mIcUz8WCOCUXPuIN0mhLpzyEBUchES3nlIGxrHQja-x8mfFr0HMKZzvV0EgOEyHhKmVvr5WMfpXma-NDg/s1600/oatmeal+cranberry+bars.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4bbGKJSCcg8Q5j-WUExIKocTEFuXIusqOMa10f3tzPQ8YjdpYgODVx5oXL8mIcUz8WCOCUXPuIN0mhLpzyEBUchES3nlIGxrHQja-x8mfFr0HMKZzvV0EgOEyHhKmVvr5WMfpXma-NDg/s320/oatmeal+cranberry+bars.JPG" width="243" /></a></div>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com0tag:blogger.com,1999:blog-6307436973625792130.post-48883550163439995432010-09-27T21:44:00.000-04:002010-09-27T21:44:15.200-04:00Stretching Summer: Strawberry Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXYXUKkUjXnV8Q3jMBHzhtPK5E-SmzXoDbe4g_lUyN9A0CudXps2E5TJbPSA1cNb6u2W-F3E5pr8T3EfM8pbpS32P7Dvpeq_G_uaTkIaeJTPAmWzeBLp3n9yoFXNynUlbX7kGfBZ7fN4G/s1600/Tart2.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXYXUKkUjXnV8Q3jMBHzhtPK5E-SmzXoDbe4g_lUyN9A0CudXps2E5TJbPSA1cNb6u2W-F3E5pr8T3EfM8pbpS32P7Dvpeq_G_uaTkIaeJTPAmWzeBLp3n9yoFXNynUlbX7kGfBZ7fN4G/s400/Tart2.JPG" /></a><br />
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It might be fall, but I'm still getting summer recipes out of my system. Including this swell strawberry tart, adapted from Gourmet Magazine. (Yes, I know, Gourmet has been out of print for a year. I'm a recipe hoarder.)<br />
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If you've got a few summer strawberries left in your neck of the woods, I suggest you put them to work in this gem, which also features a creamy mascarpone cheese layer.<br />
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<b>Strawberry Mascarpone Tart</b><br />
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For tart shell<br />
<ul><li>1 1/4 cups all-purpose flour </li>
<li> 3 tablespoons granulated sugar </li>
<li> Rounded 1/4 tsp salt </li>
<li> 7 tablespoons unsalted butter, cut into 1/2-inch pieces </li>
<li> 1 large egg yolk </li>
<li> 1/2 teaspoon pure vanilla extract </li>
<li> 1/2 teaspoon fresh lemon juice </li>
<li> 3 tablespoons cold water</li>
</ul>For filling <br />
<ul><li>1 1/2 lb strawberries (about 1 1/2 qt), trimmed and halved lengthwise </li>
<li> 1/3 cup granulated sugar </li>
<li> 1 lb mascarpone (about 2 cups) </li>
<li> 1/4 cup confectioners sugar </li>
<li> 1 teaspoon fresh lemon juice </li>
<li> 1/2 teaspoon grated lemon zest </li>
<li> 3/4 teaspoon pure vanilla extract</li>
</ul>Pulse together in a food processor the flour, sugar, salt and butter until the mixture looks like coarse meal. In a separate bowl, whisk together the egg yolk, vanilla, lemon juice and water, then drizzle over the flour mixture and pulse.<br />
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With floured hands, knead the dough a few times, then shape into a 5-inch disk. Place it in the center of a 10-inch tart pan. Cover with plastic wrap and push the dough to evenly cover bottom and side of pan. Prick with a fork all over and place in the freezer for about 10 minutes.<br />
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Preheat oven to 375°F. Line tart shell with foil and fill with rice or pie weights. Bake until the side is set, about 20 minutes (the edge will be pale golden). Remove foil and rice and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes. <br />
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While the tart shell bakes and cools, mix the strawberries and sugar and let stand about 30 minutes. Strain the berry juice into a small sauce pan and cook until thickened and reduced. Allow to cool.<br />
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Whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.<br />
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When tart shell is cool, spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle with strawberry glaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhxh9WZ9-vnRF6cb0-g9kMFREWB55GgOr_v6faqsrz4dLeM4NRW-1KBVlhJTetaka9NDYPF3DeYrXA_B2SOuf0ZG_rsAMLRqLm7iRDjXynFPVSjTWCA0N6WvYLsGelgWD0V7qmAbZrnba/s1600/Tart1.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhxh9WZ9-vnRF6cb0-g9kMFREWB55GgOr_v6faqsrz4dLeM4NRW-1KBVlhJTetaka9NDYPF3DeYrXA_B2SOuf0ZG_rsAMLRqLm7iRDjXynFPVSjTWCA0N6WvYLsGelgWD0V7qmAbZrnba/s320/Tart1.JPG" /></a><br />
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Okay, that's my last summer recipe for a while. I promise next time I'll have some fall-appropriate eats. I'll also have in the near future a kitchen equipment review, with a to-be-determined gadget courtesy of CSN Stores. They've got a wide selection of kitchen essentials, from <a href="http://www.diningroomsdirect.com/">dining tables</a> to <a href="http://www.cookware.com/Ramekins-Souffle-Dishes-C31017.html">souffle dishes.</a> Needless to say, I'm looking forward to testing out a new toy.<br />
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<span style="font-weight: bold;">The food</span>: <i>Cheesy strawberry tart</i><br />
<span style="font-weight: bold;">The verdict</span>: <span style="font-style: italic;">Worth postponing fall for</span>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com2tag:blogger.com,1999:blog-6307436973625792130.post-9587841430289420912010-06-23T22:43:00.000-04:002010-06-23T22:43:22.067-04:00Tango with Mango: Fresh Salsa<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUE6LTVaMRXzSJBOMVbXzDV44aArcVsUW66NlbHVExHpkmk0uhgGE5TdiT07ZccSzEKqCvrdn-nezMr4EZ9zRXXNOPYrz1PRbkpY2ypuNTRzEAW0QBLgXAVqEwdzVLg1zRWRXKC2W2q5V0/s1600/Mango+Salsa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUE6LTVaMRXzSJBOMVbXzDV44aArcVsUW66NlbHVExHpkmk0uhgGE5TdiT07ZccSzEKqCvrdn-nezMr4EZ9zRXXNOPYrz1PRbkpY2ypuNTRzEAW0QBLgXAVqEwdzVLg1zRWRXKC2W2q5V0/s400/Mango+Salsa.jpg" width="302" /></a></div><br />
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This Monday marked the first official day of summer, so I'm celebrating with summer's official food: salsa.<br />
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I love salsa like some people love their immediate families. My absolute favorite salsa is Newman's Own mango. Paul Newman knew what he was doing for sure. A few months ago, I wrote to the good people at Newman's Own and informed them that if I wasn't already married to Ben, I would probably propose to their salsa. A customer service representative emailed me back and said she hoped Ben wasn't the jealous type because she was sending me the coupons. Ben managed not to be too threatened.<br />
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And while salsa in the jar is good, fresh salsa is better. Here's my version. I went light on the tomato because I didn't want to overwhelm the other fruits, but experiment and see what tickles the old taste buds.<br />
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<b>Fresh Mango Salsa</b><br />
<ul><li>1 medium mango, peeled and diced</li>
<li>1 to 2 cups fresh pineapple, diced</li>
<li> 1/2 cup onion, diced</li>
<li>4 T. scallions, thinly sliced</li>
<li>1 to 2 T. fresh ginger, grated</li>
<li>1 to 2 cloves garlic, minced</li>
<li>2 to 3 T. rice vinegar</li>
<li>1 T. honey</li>
<li>1 c. black beans, rinsed and drained</li>
<li>2 tomatoes, chopped</li>
</ul>Mix it all together. Give it an hour in the fridge. Procure some chips. And that's it.<br />
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<span style="font-weight: bold;">The food</span>: <i>Fresh mango salsa</i><br />
<span style="font-weight: bold;">The verdict</span>: <span style="font-style: italic;">Makes Paul proud. Does not make Ben jealous.</span>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com6tag:blogger.com,1999:blog-6307436973625792130.post-90996750124715917522010-05-14T07:43:00.001-04:002010-05-14T07:43:00.356-04:00What Did You Put in This? The Black-and-White Brownie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggavnHbDzLZc6I8iJTLAzZ1_AOVUhrFUI9DoUcQ_v_jeZyW-gt-iWuukTx17sv7kCLt7oXGkpFtvLzfIOPIInM4Jc_T2oaNc2QwnQPTDS1t-J7nX2-aqNAtVKndQ2dHeNze9aqrdmQgjdD/s1600/Black+and+white+brownies_sm.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggavnHbDzLZc6I8iJTLAzZ1_AOVUhrFUI9DoUcQ_v_jeZyW-gt-iWuukTx17sv7kCLt7oXGkpFtvLzfIOPIInM4Jc_T2oaNc2QwnQPTDS1t-J7nX2-aqNAtVKndQ2dHeNze9aqrdmQgjdD/s400/Black+and+white+brownies_sm.JPG" width="400" /></a></div><br />
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When our small group Bible study got together for a cookout earlier this month, I needed some non-fussy desserts. I ended up making Karly's <a href="http://bunsinmyoven.com/2010/04/19/eclair-cake/">eclair cake</a> (easy! tasty!) and a batch of black-and-white brownies. They're basically blondies with melted and cooled white chocolate creamed into the butter and sugar mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOhULYeJPQhDHiTyOlSd7wZ1rv5RZbd4d9pHbIm3xAJpStRTME0tI2rf2PDnTv90YFn3VboZr3FtD0pRJ_VfksofpgaUHZgxxYRDVA06AV3nR8WaGHhjl0rjxaN0YXHoxMgMKJ5eCgkmW/s1600/Black+and+white+brownies+2_sm.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOhULYeJPQhDHiTyOlSd7wZ1rv5RZbd4d9pHbIm3xAJpStRTME0tI2rf2PDnTv90YFn3VboZr3FtD0pRJ_VfksofpgaUHZgxxYRDVA06AV3nR8WaGHhjl0rjxaN0YXHoxMgMKJ5eCgkmW/s320/Black+and+white+brownies+2_sm.JPG" width="226" /></a>It was an interesting idea, but I can't say I've become a fan. The white chocolate taste was kind of faint -- just enough to make you say, "Huh, what's that?" But not really in a good way.<br />
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If you'd like to experience the "what is going on here?" brownie, you can find the recipe, courtesy of King Arthur Flour, <a href="http://www.kingarthurflour.com/recipes/black-and-white-brownies-recipe">here</a>.Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com1tag:blogger.com,1999:blog-6307436973625792130.post-57399806277538833862010-05-08T07:34:00.002-04:002010-05-08T07:42:58.668-04:00Daffodil Cake (no, there aren't real flowers in the recipe)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gKQboHQmznzzGk41NXJrKFmd-MYI1nB5qx3eJyQ37mTgmLNfMSs6wT5hID2Lf5bR3UjUqkVyVJB-VOUv3-IKcEiSboNY9KXOVVAcDXfB2shlcnbWUK2NbAsxCkjTPktqYyqcuUd9ks5n/s1600/Daffodil+cake_sm.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gKQboHQmznzzGk41NXJrKFmd-MYI1nB5qx3eJyQ37mTgmLNfMSs6wT5hID2Lf5bR3UjUqkVyVJB-VOUv3-IKcEiSboNY9KXOVVAcDXfB2shlcnbWUK2NbAsxCkjTPktqYyqcuUd9ks5n/s400/Daffodil+cake_sm.JPG" width="286" /></a></div><br />
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For those of you who live in regions where early May is still spring and not blazing-hot summer (sorry, Raleigh readers), you might want to celebrate the season with a daffodil cake. It's angel food cake with a denser bottom layer (you add in egg yolks) and an orange glaze. (Which is always my favorite part. I've been known to lick the serving platter after the cake is gone. But I do it very demurely.)<br />
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If you're not up to making your own angel food cake batter or if you're pressed for time, you could cheat and use a box mix. Angel food isn't tough to make from scratch, though, so you might want to give it a try.<br />
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<b>Daffodil Cake</b><br />
<ul><li>Your favorite angel food batter</li>
<li>6 egg yolks, beaten</li>
<li>1 t. orange extract</li>
<li>3 T. cream cheese, softened</li>
<li>1/3. c. orange juice concentrated, thawed</li>
<li>1 1/2 c. powdered sugar</li>
</ul>Preheat the oven to 325 degrees. Make the angel food batter. Set aside about 3 cups; pour the rest into an ungreased tube pan.<br />
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Add egg yolks and orange extract to reserved batter and fold together. Spoon into tube pan over plain batter. Bake until toothpick in center comes out clean, about 45 minutes. Cool and unmold.<br />
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To make the glaze, mix together the cream cheese and orange juice concentrate. Whisk in the sugar. Drizzle over cooled cake.Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com3tag:blogger.com,1999:blog-6307436973625792130.post-338523593771510772010-04-14T06:36:00.004-04:002010-04-27T06:46:24.686-04:00Hopping on the Food Blogger Bandwagon: Macarons<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiDzDaajvFb2QM3LVT2kI5X3gZOMCQsSNIQncIq16b4Q31VQ3KvrybkqjnbX8mIKS5sDKyK_bMEdPAec4mDknLMiEC9No-Ya2Ws7ZgtFGSfr7LVIgFPm_YnSURWflFfbduFewU9FAXdBP/s1600/macaron2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiDzDaajvFb2QM3LVT2kI5X3gZOMCQsSNIQncIq16b4Q31VQ3KvrybkqjnbX8mIKS5sDKyK_bMEdPAec4mDknLMiEC9No-Ya2Ws7ZgtFGSfr7LVIgFPm_YnSURWflFfbduFewU9FAXdBP/s400/macaron2.JPG" width="400" /></a></div><br />
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If you read food blogs regularly, you're no doubt aware of the <a href="http://www.davidlebovitz.com/archives/2008/09/making_french_macarons.html">macaron</a> craze. Could you respect me as a blogger if I didn't make my own attempt at these little confections? No? I didn't think so.<br />
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In that case, here they are: raspberry and cheese-filled macarons. I used a great <a href="http://www.mytartelette.com/2010/02/recipe-raspberry-mascarpone-macarons.html">recipe</a> from Tartelette, skipping the pink food coloring and substituting cream cheese for the <span class="fullpost">mascarpone</span>. (Sorry, Tartelette. I know cream cheese isn't very French, but I've <a href="http://pleasepassthepie.blogspot.com/2010/03/genius-of-mini-cheesecake.html">got a lot</a> of it.)<br />
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And if the macaron trend has somehow caught you unawares, here are the quick facts: Puffy little meringue cookies made with ground almonds and aged egg whites. Tasty fillings, often chocolate. Piped batter, often messy. Fun to make, fun to eat. They kind of fall apart in your mouth.<br />
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If you're serious about macarons, you might want to invest in a scale -- flour and such can be kind of persnickety, so you'll get a much more consistent end-result if you weigh, rather than measure, your ingredients for baked goods. Food scales are cheap, and I'm sure you'll find all sorts of other uses for one, like figuring out whether that letter needs extra postage or if you really got your full 13.5 ounces of creamed corn like the Jolly Green Giant says you did.<br />
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<span style="font-weight: bold;">The food</span>: <i>Macarons</i><br />
<span style="font-weight: bold;">The verdict</span>: <span style="font-style: italic;">Ooh la la!</span>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com0tag:blogger.com,1999:blog-6307436973625792130.post-77277831231516126602010-03-21T07:38:00.001-04:002010-03-21T08:59:08.559-04:00The Genius of the Mini Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbeoJMbRB-oY-hSm03EI6vG3YFZHU7zLTlyEd_D317WpJGofQIaeZz7Kth4SZsp4CACcq0-6Kh4JdwkOvQvPEdb3CBbijgOqO906t5nmmKHTywz7mkJwqDCUf3zYqpClfYlcwdDN4K7OT/s1600-h/mini_cheesecakes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbeoJMbRB-oY-hSm03EI6vG3YFZHU7zLTlyEd_D317WpJGofQIaeZz7Kth4SZsp4CACcq0-6Kh4JdwkOvQvPEdb3CBbijgOqO906t5nmmKHTywz7mkJwqDCUf3zYqpClfYlcwdDN4K7OT/s400/mini_cheesecakes.JPG" width="400" /></a></div><br />
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The best present I got for Christmas last year was a membership to Sam's Club. Yes, I know -- Sam Walton was kind of a bully. Yes, I've seen <a href="http://www.walmartmovie.com/">Wal-Mart: The High Cost of Low Price</a>. Yes, it's weird that they make you flash your i.d. card at the door. Flaws and all, I like shopping at Sam's Club.<br />
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Thanks to my new love of bulk buying, I'm now in possession of a three-pound (count 'em, three) block of cream cheese. Philadelphia brand, of course. Which explains why I've been on a cheesecake kick as of late.<br />
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The first cheesecake project: raspberry mini cheesecakes from <a href="http://www.cookscountry.com/">Cook's Country</a>. These little delights are genius. Why? Because they're tasty. And because they're fast and easy. And tasty. Did I mention that?<br />
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I could eat cheesecake every day, but I'm not much on lining pans and setting up water baths and crushing graham crackers and baking forever and then waiting for the thing to cool in the oven. The trick with the mini cheesecakes is that they use whole butter cookies in place of crumb crusts (I told you, genius!) and they bake quick because they're small.<br />
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I also like the individual portions (no cutting) and the cupcake liners (no mess).<br />
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<b>Raspberry Mini Cheesecakes</b> (adapted from Cook's Country)<br />
<ul><li>18 round shortbread cookies (like Keebler Sandies)</li>
<li>2/3 c. seedless raspberry jam</li>
<li>12 oz. cream cheese, softened </li>
<li>2/3 c. sweetened condensed milk</li>
<li>3 large eggs</li>
</ul>Heat the oven to 300 degrees. Line 18 muffin cups with cupcake liners, then put a cookie into the bottom of each. Put a dollop of jam on each cookie. (There will be jam left over.)<br />
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Using an electric mixer, beat together cream cheese and condensed milk, scraping the sides of the bowl occasionally. Add eggs, one at a time, and beat until smooth.<br />
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Divide batter among muffin cups. Bake until set, about 20 minutes. Cool tins on wire racks. Once cupcakes have reached room temperature, refrigerate about 1 hour.<br />
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Microwave remaining jam until thinned, about 30 seconds. Glaze the top of each cheesecake with jam and serve.<br />
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Makes 18 mini cheesecakes.<br />
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<span style="font-weight: bold;">The food</span>: <i>Raspberry mini cheesecakes</i><br />
<span style="font-weight: bold;">The verdict</span>: <span style="font-style: italic;">Mini cakes, mucho tastiness</span>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com5tag:blogger.com,1999:blog-6307436973625792130.post-33939082769634371772010-03-12T08:07:00.002-05:002010-03-12T08:08:37.559-05:00Oh, Honey! Beekeeper's Jezebel Sauce<div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E4yzjJxW8Ie3uiE0mzCvUYvYfXVesQOKMeTKR3o74_X_rIssX2rtAh3-VuJktBFFDB6E6kGlZ6YQilTXJCVuCt4pW3z_eNObdTJYDPXgSoWF8-FUiJXwGXQFaF0xYuDsmgBiWGtf2cDd/s1600-h/Beekeeper+sauce.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E4yzjJxW8Ie3uiE0mzCvUYvYfXVesQOKMeTKR3o74_X_rIssX2rtAh3-VuJktBFFDB6E6kGlZ6YQilTXJCVuCt4pW3z_eNObdTJYDPXgSoWF8-FUiJXwGXQFaF0xYuDsmgBiWGtf2cDd/s400/Beekeeper+sauce.JPG" width="266" /></a></div><br />
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I like sauces. Of all kinds. Barbecue. Plum. Butter. Steak. The more sauce the better.<br />
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I also like making sauces -- because they're easy and because they can transform the usual stuff you have in the fridge into a taste explosion! Yes, the exclamation point was absolutely necessary there.<br />
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My latest sauce: Beekeeper's Jezebel Sauce from Southern Living. I'm not sure why they call it that, but I like it. The name's got zip.<br />
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As does the sauce. I used it on biscuits, then on roast chicken, then on egg rolls. It was good everywhere.<br />
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And I think you'll agree.<br />
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<b>Beekeeper's Jezebel Sauce</b><br />
<ul><li>1 15-oz. jar apricot preserves (no big fan of apricot, I used peach)</li>
<li>1/4 cup chicken broth</li>
<li>1/4 cup honey</li>
<li>3 T. horseradish</li>
<li>1 T. fresh chopped parsley</li>
<li>2 T. Dijon mustard (I used a regular old spicy brown -- sorry French mustard lovers)</li>
<li>1 tsp. fresh chopped thyme</li>
<li>1/4 t. dried crushed red pepper</li>
</ul>Mix it all together in a small saucepan. Cook over medium heat, stirring often, about three minutes. Use immediately and store leftovers in the fridge for up to one week. <br />
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Easy! And yummy! (More necessary exclamation points.)<br />
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<span style="font-weight: bold;">The food</span>: <i>Beekeeper's Jezebel Sauce</i><br />
<span style="font-weight: bold;">The verdict</span>: <span style="font-style: italic;">Worth exclaiming over</span>Abbiehttp://www.blogger.com/profile/00764410843016736925noreply@blogger.com7