tag:blogger.com,1999:blog-91759718611778956432024-02-20T11:18:57.501-05:00Southern Pink LemonadeFrom Southern Treats to Exotic EatsHeatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-9175971861177895643.post-70077946135861650082014-01-12T21:58:00.001-05:002014-01-12T21:58:37.125-05:00Jake’s 3rd Birthday Party<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I hope everyone had a wonderful time over the holidays. Christmas and the New Year always come and go by so quickly. Jake’s birthday is in the beginning of January, so that also adds another event to the mix. Jake absolutely loves cars, trucks, trains (basically anything that moves!) so I decided to throw a “Cars" party for him this year.</span><br />
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<a href="http://www.flickr.com/photos/66617104@N03/11892379813/" title="Jake’s Party Invitation by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Jake’s Party Invitation" height="500" src="http://farm8.staticflickr.com/7445/11892379813_10b5420123.jpg" width="333" /></span></a></div>
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When guests first arrived, there were VIP pit passes for everyone.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11892536294/" title="Welcome sign and pit pass name tags by Southern Pink Lemonade, on Flickr"><img alt="Welcome sign and pit pass name tags" height="479" src="http://farm3.staticflickr.com/2828/11892536294_8296dd2955_z.jpg" width="640" /></a></span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/11892526684/" title="Pit Pass name tags by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Pit Pass name tags" height="333" src="http://farm6.staticflickr.com/5529/11892526684_055f0bf9f4.jpg" width="500" /></span></a></div>
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The tables had a small balloon bouquet on each one (I forgot to move the clip down on the balloon bouquet before I took the picture). For the kids, there were several different sheets of cars stickers, cars coloring sheets, and crayons on each table.</span><br />
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<a href="http://www.flickr.com/photos/66617104@N03/11892503034/" title="Table collage by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Table collage" height="640" src="http://farm8.staticflickr.com/7439/11892503034_e3f464322b_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I originally planned to make food for the party, but instead decided to make things easy and order pizza from our favorite pizza place. Here is the back drop and table that the pizza was served on (the tablecloths were red, they just look orange in the photos):</span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/11892587764/" title="Back-drop for the food table by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Back-drop for the food table" height="427" src="http://farm4.staticflickr.com/3735/11892587764_6aa4de5b66_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Next to the food table was the drink and dessert table. We had sweet and unsweet tea as well as water. I also ordered cupcakes from Publix (love their baked goods!) and added sprinkles that I purchased from Bake it Pretty.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11892987786/" title="Drink and Cupcake table by Southern Pink Lemonade, on Flickr"><img alt="Drink and Cupcake table" height="437" src="http://farm8.staticflickr.com/7447/11892987786_62313dcd9e_z.jpg" width="640" /></a></span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/11892583824/" title="Cupcakes by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cupcakes" height="427" src="http://farm8.staticflickr.com/7421/11892583824_634efae46b_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Continuing with the red, black, and yellow color scheme, I bought red and yellow cups and used black plastic straws. I wasn’t able to get a picture of the back of the flags but they were black and white checkered.</span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/11892459473/" title="Cup flags by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cup flags" height="320" src="http://farm6.staticflickr.com/5550/11892459473_edf89a1ea8_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I also wasn’t able to get a picture of it at the party, but we had two small Cars bowling sets for the kids to play with. They had a blast playing with them. </span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/11898778546/" title="Cars bowling set by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cars bowling set" height="239" src="http://farm4.staticflickr.com/3673/11898778546_c9cd907db7_m.jpg" width="240" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Every year I say I am going to make sure and get some good pictures of everything set-up before the guests arrive, and every year I wish I had taken more. Overall the party went really well! Jake had a great time celebrating his birthday with everyone! He was on the go all day, so it was difficult to get any pictures of him but here is one of the birthday boy:</span><br />
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<a href="http://www.flickr.com/photos/66617104@N03/11913619644/" title="IMG_3423 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="IMG_3423" height="500" src="http://farm8.staticflickr.com/7347/11913619644_322eaf7ba2.jpg" width="486" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hard to believe he is already 3!</span><br />
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Invitation: <a href="https://www.etsy.com/shop/SplashboxPrintables">Splashbox Printables</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Welcome sign and pit passes: <a href="http://www.allthingsgd.com/2013/07/free-cars-party-printables/">All Things G&D</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Black-Checkered-Banner-Pennant-Racing/dp/B003UBECKK/ref=sr_1_1?ie=UTF8&qid=1389579335&sr=8-1&keywords=checkered+flag">Checkered Flags</a> tied to the back of each chair.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Century-Novelty-Plastic-Checkered-Tablecover/dp/B002CWE9RE/ref=sr_1_2?ie=UTF8&qid=1389579469&sr=8-2&keywords=checkered+tablecloth"></a>Flags on the straws: <a href="http://blog.hwtm.com/2013/08/disney-pixar-cars-birthday-party/">Hostess With the Mostess</a></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://eepurl.com/rVS0X"></a><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-30966787597752158552013-12-19T22:17:00.001-05:002013-12-19T22:17:55.281-05:00Some of my favorite cookbooks...<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although I get a lot of the recipes that I make from other food blogs, there is nothing quite like flipping through a cookbook to look at all of the wonderful recipes and photos. Christmas will be here before we know it, so I thought I would share a few of my favorite cookbooks. Some of these selections are a few years old, and some just released, but they are all great cookbooks to own or give as a gift! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11226862594/" title="Pasta Revolution by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Pasta Revolution" height="320" src="http://farm6.staticflickr.com/5527/11226862594_e9a3c5c04d_n.jpg" style="cursor: move;" width="252" /></span></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Pasta-Revolution-Foolproof-Spaghetti-Meatballs-ebook/dp/B0078XG3L2/ref=sr_1_1?ie=UTF8&qid=1387491569&sr=8-1&keywords=pasta+revolution"><span class="Apple-style-span" style="font-size: large;"><b>Pasta Revolution</b></span></a> from America’s Test Kitchen: You really cannot go wrong with America’s Test Kitchen. As soon and I received this cookbook in the mail I could not stop bookmarking recipes to try. If you love pasta, or know someone who does, this is the cookbook to get. It has something for everybody: Skillet Ziti, Skillet-Baked Tex-Mex Macaroni, Vietnamese Rice Noodle Salad with Pork, several different tomato sauces, pasta salads, and so much more. Really this cookbook has it all--you won’t be disappointed.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11226868256/" title="How to cook everything by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="How to cook everything" height="240" src="http://farm4.staticflickr.com/3763/11226868256_dc688e3a98_m.jpg" style="cursor: move;" width="214" /></span></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Cook-Everything-Basics-Mark-Bittman-ebook/dp/B00BS03TYU/ref=sr_1_2?ie=UTF8&qid=1387491625&sr=8-2&keywords=how+to+cook+everything+mark+bittman"><b><span class="Apple-style-span" style="font-size: large;">How to Cook Everything: The Basics</span></b></a> by Mark Bittman: I bought this cookbook last year for Russell for Christmas. Russell expressed an interest in learning how to cook, and after several people recommended this cookbook I decided to order it for him. It is a great cookbook for beginners, but I also think it is a great reference book for any kitchen. It includes just about everything and features several photos with each recipe for guidance. In fact, it has more than 1,000 photos in the book! I don’t know about you, but I love seeing photos with each recipe (food blogs have really spoiled me in this respect). </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11226842015/" title="The Williams Sonoma Baking Book by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="The Williams Sonoma Baking Book" height="320" src="http://farm8.staticflickr.com/7360/11226842015_0b017a0c00_n.jpg" style="cursor: move;" width="272" /></span></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: large;"><a href="http://www.amazon.com/The-Williams-Sonoma-Baking-Book-Essential/dp/1603201076/ref=sr_1_sc_1?ie=UTF8&qid=1387491773&sr=8-1-spell&keywords=The+Williams+and+Sonoma+bakign+book">The Williams-Sonoma: Baking Book</a>:</span></b> This cookbook includes all things baking. This is another cookbook that when I flip through it, I just want to make everything! From cookies to cakes, pies and tarts, etc. If it’s baked, it is probably in this cookbook. This is a great cookbook to have on hand if you are looking for trustworthy recipes.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/The-Geometry-Pasta-Caz-Hildebrand/dp/1594744955/ref=sr_1_1?ie=UTF8&qid=1387492160&sr=8-1&keywords=The+Geometry+of+Pasta"><b><span class="Apple-style-span" style="font-size: large;">The Geometry of Pasta</span></b></a> by Caz Hildebrand and Jacob Kenedy: I just received this cookbook and haven’t actually made anything from it yet which probably has you wondering why I am including it with my favorite cookbooks already. Although I haven’t made anything from it yet, it has been a great reference book for explaining the many, many different types of pasta, their history, and it includes recipes for each type. Russell and I both love pasta so I have really enjoyed reading about the different types of pasta and their history. This cookbook doesn’t have photos besides the black and white depictions of each type of pasta and yet I didn’t find myself missing the photos unlike when I normally wish cookbooks have more photos.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><a href="http://www.amazon.com/From-Grandmothers-Kitchens-Americas-Kitchen/dp/193361580X/ref=sr_1_sc_1?ie=UTF8&qid=1387491966&sr=8-1-spell&keywords=From+Granmothers+kitchens"><b>From Our Grandmothers’ Kitchens</b></a>:</span> This is another cookbook from America’s Test Kitchen, Cook’s Country. I have really enjoyed this cookbook. Readers were asked to send in family recipes along with the stories behind them to Cook’s Country. Cook’s Country then sorted, tasted, and compiled a cookbook from all that were submitted. I have really enjoyed this cookbook and reading the stories behind the recipes is a great compliment to the food. I have at least 10 recipes (if not more!) bookmarked to try. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><u><b>Cookbooks on my Christmas list this year:</b></u></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11457558775/" title="Baking Book by Southern Pink Lemonade, on Flickr"><img alt="Baking Book" height="320" src="http://farm4.staticflickr.com/3733/11457558775_17d0c3d0b6_n.jpg" width="265" /></a>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: large;"><a href="http://www.amazon.com/Cooks-Illustrated-Baking-Book-Demystified-ebook/dp/B00FEIQ92Q/ref=sr_1_1?ie=UTF8&qid=1387492247&sr=8-1&keywords=cooks+illustrated+the+baking+book">Cook’s Illustrated: Baking Book</a>:</span></b> Are you noticing a trend here? Cook’s Illustrated is behind some of the best cookbooks around and I suspect this one is no different. Focused solely on baking, I hope to add this cookbook to my bookshelf soon!</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11226960103/" title="Slow Cooker Revolution 2 by Southern Pink Lemonade, on Flickr"><img alt="Slow Cooker Revolution 2" height="320" src="http://farm6.staticflickr.com/5499/11226960103_b70c0c6db3_n.jpg" width="256" /></a>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><a href="http://www.amazon.com/Slow-Cooker-Revolution-Easy-Prep-ebook/dp/B00F2JWXZY/ref=sr_1_2?ie=UTF8&qid=1387492321&sr=8-2&keywords=Slow+cooker+revolution">Slow-Cooker Revolution Volume 2</a>:</b></span> Trying to prepare dinner with two babies and a toddler can be hectic. The idea of prepping dinner in the slow-cooker early in the day and having food ready for dinnertime sounds wonderful to me! I also love that this cookbook contains more than the traditional slow-cooker recipes with entries such as spice-rubbed roast chicken, flour-less chocolate cake, and cheesecake. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-24125008359397711522013-12-12T21:52:00.002-05:002013-12-12T21:52:38.668-05:00Chocolate Caramel Oatmeal Chewies<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11031879823/" title="Chocolate-Caramel Oatmeal Chewies by Southern Pink Lemonade, on Flickr"><img alt="Chocolate-Caramel Oatmeal Chewies" height="640" src="http://farm8.staticflickr.com/7444/11031879823_18b70ece60_z.jpg" width="518" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">During this time of the year sweet treats are everywhere you turn and my sweet tooth loves it :). If you are looking for something to bring to a get-together or party then a combination of chocolate and caramel is one you can’t go wrong with. The gooey caramel, the chewy oatmeal, and delicious chocolate makes you go back for another piece. The recipe calls for 2 cups of chocolate chips, but I think it could have been better with just 1 1/2 cups. However, everyone else thought they were great the way they were! With that in mind, the recipe below suggests you use between 1 1/2 -2 cups, depending on your taste. </span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/11031264936/" title="Chocolate-Caramel Oatmeal Chewies by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Chocolate-Caramel Oatmeal Chewies" height="481" src="http://farm6.staticflickr.com/5520/11031264936_0099183dc6_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>Chocolate Caramel Oatmeal Chewies</u></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u><br />
</u></b></span> <a href="https://docs.google.com/document/d/13PYOqCawoPkLUng9FKxo4eZj3Y5p43hNtmpHwbFPxhs/pub"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Printer-Friendly Version</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u><br />
</u></b></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
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<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 cups old-fashioned or quick oats</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 cups all-purpose flour, divided</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup packed brown sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking soda</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon salt </span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (1 1/2 sticks) unsalted butter, melted</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2- 2 cups semi-sweet chocolate chips</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup chopped nuts (optional)</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup caramel topping</span></i></li>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Directions:</span></b></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, combine oats, 1 1/2 cups flour, brown sugar, baking soda, and salt. Stir in butter and mix until combined. Reserve 1 cup of the oat mixture in a small bowl. Press the remaining oat mixture in the bottom of the lined 9x13 baking dish.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake until golden brown, approximately 12-15 minutes. Sprinkle with chocolate chips and nuts. In a small bowl, mix caramel and remaining 1/4 cup flour. Drizzle caramel over chocolate chips to within 1/4 inch of the edges of the pan. Sprinkle with the reserved oat mixture.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake for 18-22 minutes or until the top is golden brown. Cool in pan on a wire rack for about an hour and then place in the refrigerator to allow for easier cutting.</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: <a href="http://www.amazon.com/Nestle-Best-Loved-Recipes-Publications-International/dp/1412729904/ref=sr_1_3?ie=UTF8&qid=1386896628&sr=8-3&keywords=nestle+best+loved+recipes">Nestle Best Loved Recipes</a>, page 19</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://eepurl.com/rVS0X"></a><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-23167362307077481172013-12-05T20:22:00.001-05:002013-12-06T00:26:25.586-05:00Chocolate Crinkle Cookies<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/10999505675/" title="Chocolate Crinkle Cookies by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Chocolate Crinkle Cookies" height="482" src="http://farm6.staticflickr.com/5533/10999505675_4f0b9d7de8_z.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With Thanksgiving being so late this year it is hard to believe it’s already December! Luckily, Russell and I started our Christmas shopping a couple months ago and I ordered our Christmas cards on Monday. We also put up our Christmas tree earlier this week so I don’t feel too far behind, but I know Christmas will be here before I know it! I’m so excited to be living in Alabama this year. It’s such a wonderful feeling knowing that we won’t have to travel during the holidays.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11231863916/" title="Chocolate Crinkle Cookies by Southern Pink Lemonade, on Flickr"><img alt="Chocolate Crinkle Cookies" height="516" src="http://farm3.staticflickr.com/2823/11231863916_da18717ba8_z.jpg" width="640" /></a></span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/10999664804/" title="Chocolate Crinkle Cookies by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One area I do feel behind on is Christmas baking. I am hoping to try a few new recipes in the next couple of weeks. Now that we live near both of our families I love baking even more because I have so many people to share Christmas goodies with! :)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I actually made these cookies last year for a cookie swap, but I will definitely be making them again this year! I needed 6 dozen cookies for the cookie swap so I doubled the recipe and used a small cookie scoop for this batch.</span><br />
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</span> <b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Chocolate Crinkle Cookies</span></u></b><br />
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</span></u></b> <a href="https://docs.google.com/document/d/1fKBR4bVP2ehAK1qQ24bHwRkHoey-MCG6k6VWc_Zn2nQ/pub"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Printer-Friendly Version</span></a><br />
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</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients:</span></b><br />
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<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 2/3 cups all-purpose flour</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup unsweetened cocoa powder</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 teaspoons baking powder</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon salt</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 Tablespoons (1 stick) unsalted butter, at room temperature</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups white sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla extract</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup powdered sugar</span></i></li>
</ul>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i> <i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.</span></i><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>In a large bowl, beat the butter and sugar together on medium speed for about 3 minutes until nice and creamy. Add 1 egg and beat on medium speed until well combined. Add the second egg and vanilla extract. Beat on medium speed again until well combined.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Add the flour mixture to the butter mixture and beat on low until just combined. Using a tablespoon cookie scoop (can use smaller cookie scoop, just decrease baking time by a few minutes), scoop up a ball of dough. Roll dough in your hands to create a ball. Roll the dough in the powdered sugar until completely covered and place on the cookie sheet. Repeat with the remaining dough, placing the balls 2 inches apart.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Bake for 10-12 minutes or until they are cracked and puffed. Remove cookie sheet from the oven and allow to cool on a wire rack for 15 minutes before moving the cookies to a wire rack to cool completely.</i></span><br />
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</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: <span class="Apple-style-span" style="font-size: small;"><a href="http://www.williams-sonoma.com/recipe/chocolate-crinkle-cookies.html">Williams-Sonoma</a></span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-59995243640409980342013-11-25T20:40:00.000-05:002013-11-25T20:40:41.563-05:00Cranberry Buttermilk Muffins<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/10998015684/" title="Cranberry-Orange Buttermilk Muffins by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11053428076/" title="IMG_992211U-2 by Southern Pink Lemonade, on Flickr"><img alt="IMG_992211U-2" height="426" src="http://farm4.staticflickr.com/3776/11053428076_f5372efe3c_z.jpg" width="640" /></a>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I didn’t realize until a couple of years ago just how much I loved fresh cranberries (vs. dried). I shared a few recipes last year that used whole cranberries: <a href="http://www.southernpinklemonade.com/2012/11/cranberry-lemon-squares.html">cranberry-lemon squares</a> and <a href="http://www.southernpinklemonade.com/2013/01/cranberry-orange-scones.html">cranberry-orange scones</a>. I also intended to share a recipe for cranberry-orange muffins but time got away from me. As soon as I came across this recipe I knew that it would be great! Jake devoured 2 1/2 muffins in one sitting and Russell and I really enjoyed them as well.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/11053421316/" title="IMG_9839111U-2 by Southern Pink Lemonade, on Flickr"><img alt="IMG_9839111U-2" height="533" src="http://farm6.staticflickr.com/5514/11053421316_fecd29b425_z.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The flavor combination of cranberries and citrus is undeniably wonderful. The buttermilk in these muffins makes them tender, and they are also bursting with what I can only describe as cranberry goodness! Below, the recipe calls for orange zest and orange juice but substituting lemon would work as well. If you are looking for a great breakfast to start your Thanksgiving day--look no further. These muffins are easy to put together and will be sure to power you through all of your Thanksgiving cooking. I hope you enjoy them as much as we did!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>Cranberry Buttermilk Muffins</u></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span> <a href="https://docs.google.com/document/d/1GUpsVYbJIxv3esa_L4QHuSrpqwYUpujIc6bVJejbnfM/pub"><span class="Apple-style-span" style="font-size: large;">Printer-Friendly Version</span></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 cups cranberries, chopped</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3/4 cup sugar, divided</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3 cups all-purpose flour</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3 1/2 teaspoons baking powder</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/4 teaspoon baking soda</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon salt</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup unsalted butter, cold and cut into cubes</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 cups buttermilk, room temperature</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 egg</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 Tablespoon orange zest</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 Tablespoons orange juice</i></span></li>
</ul>
</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 375 degrees F. Line 24 muffin cups with muffin liners.</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a small bowl combine chopped cranberries and 1/4 cup sugar, set aside.</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In the bowl of a food processor pulse flour, remaining sugar, baking powder, baking soda, and salt until combined. Add cubed butter and pulse until mixture resembles coarse crumbs and transfer to a large bowl. Alternately, you can use a pastry cutter to cut butter into flour mixture.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a small bowl, whisk together buttermilk, egg, orange zest, and orange juice.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Add the buttermilk mixture to the flour mixture and stir until just combined. Gently fold in the sugared cranberries.</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Fill muffin tins 3/4 full and bake for 20-25 minutes or until toothpick comes out with only a few moist crumbs. Cool on wire rack. </i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
</div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slightly adapted from: <a href="http://www.goodthymesandgoodfood.com/2012/12/cranberry-buttermilk-muffins.html">Good Thymes and Good Food</a>, originally adapted from <a href="http://www.food.com/recipe/buttermilk-cranberry-muffins-40341">Food.com</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://eepurl.com/rVS0X"></a><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-25495479949322985222013-11-19T20:36:00.000-05:002013-11-24T13:50:47.021-05:00Brown Sugar Pecan Pie + an Update<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/10946714424/" title="Brown Sugar Pecan Pie by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Brown Sugar Pecan Pie" height="495" src="http://farm4.staticflickr.com/3766/10946714424_2fca475df9.jpg" width="500" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I know it has been several months since I have shared anything so here is a quick update on what has been going on in the Southern Pink Lemonade household…</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Back in February Russell and I found out that we were not only adding to our family, but we were having twins! :) We never in a million years thought we would be having twins, so we were quite surprised by the news. Once we found out that we were having twins we started making arrangements to move back to Alabama before the babies were born. We moved to Alabama in May and had just a couple of short months before the girls were born in July. </span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Natalie and Ella were born a few weeks early so they had to spend a little less than two weeks in the NICU (mostly just to gain weight and learn how to eat). They came home in early August and we have been adjusting to life with 2 newborns/infants pretty well if I do say so myself :) . Jake is such a loving big brother and really enjoys having two babies in the house. The girls are not quite 4 months old and I have been slowly trying to get back into the kitchen. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/10946606696/" title="Brown Sugar Pecan Pie by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Brown Sugar Pecan Pie" height="427" src="http://farm4.staticflickr.com/3765/10946606696_b1e67919ed_z.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
I came across a recipe for brown sugar pie in <a href="http://www.amazon.com/From-Grandmothers-Kitchens-Americas-Kitchen/dp/193361580X">Cook’s Country: From Our Grandmothers’ Kitchens</a> cookbook. With a relatively quick baking time and short ingredient list I decided to give it a try. While it was quite tasty, I felt like it was missing something. The pie itself reminded me of the filling in pecan pies so I decided to make a second attempt while adding pecans. I knew after the first bite that I had a winner!</span><br />
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</span><br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/10946741486/" title="Brown Sugar Pecan Pie by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Brown Sugar Pecan Pie" height="640" src="http://farm6.staticflickr.com/5546/10946741486_3e0a987ae8_z.jpg" width="445" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
This pie is basically a pecan pie without using corn syrup, which is found in most pecan pies. I decided to mix the pecans in with the filling instead of placing them on the bottom and then pouring the filling over it like most pecan pie recipes recommend. I really enjoyed the pecan pieces being incorporated throughout the entire pie. I used a pre-made pie crust to save on time but feel free to use your favorite pie crust recipe.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b><u>Brown Sugar Pecan Pie</u></b></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="https://docs.google.com/document/d/19PUyTbyyBy3EyNEIx-x20TD1tSEOKumRAWRpxr6t35w/pub">Printer-Friendly Version</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></span><br />
<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tablespoons butter</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup + 2 Tablespoons packed light brown sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 1/2 teaspoons all-purpose flour</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon salt</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup evaporated milk</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup pecan pieces</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1- 9-inch pie crust, chilled and unbaked</span></i></li>
</ul>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: large;">Directions:</span></b><br />
<i>Preheat oven to 350 degrees F.</i></span><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
In a small saucepan, melt butter over medium heat until butter is slightly browned and has a nutty aroma to it, about 3 minutes. Set aside to cool.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
In a medium bowl add brown sugar making sure to break up any clumps. Add cooled butter and combine until butter is evenly distributed. Mix in flour and salt.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
In a small bowl, whisk together eggs, milk, and vanilla extract. Add the egg mixture to the sugar mixture and whisk to combine. Stir in pecans.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Pour mixture into pie crust. Bake for 35-40 minutes or until toothpick inserted in the middle comes out with a few wet crumbs.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Remove pie from the oven and place on a wire rack. Allow to cool for 2 hours before serving.</span></i><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />Adapted from: <a href="http://www.amazon.com/From-Grandmothers-Kitchens-Americas-Kitchen/dp/193361580X"></a><a href="http://www.amazon.com/From-Grandmothers-Kitchens-Americas-Kitchen/dp/193361580X">Cook’s Country: From Our Grandmothers' Kitchens</a>, page 164-165 Recipe submitted to Cook’s Country by: Audrey Hunter of Tennessee</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://eepurl.com/rVS0X"></a><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-90072010848198484852013-02-10T22:27:00.001-05:002013-11-19T14:51:08.668-05:00Giveaway and Review of Breakfast for Dinner-- Banana Bread Cake with Chocolate Peanut Butter Glaze<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8462716071/" title="IMG_0658 by Southern Pink Lemonade, on Flickr"><img alt="IMG_0658" height="500" src="http://farm9.staticflickr.com/8525/8462716071_5bab68db12.jpg" width="439" /></a></span><br />
<br />
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-size: large;">**Giveaway closed** The winner is Coleen--Congratulations! :) Thank you to everyone who entered!</span></b></div>
</div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lindsay Landis and her husband Taylor Hackbarth author the blog </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.loveandoliveoil.com/">Love and Olive Oil</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. I have been following their site for quite sometime and love it. Last year, Lindsay published </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Cookie-Dough-Lovers-Cookbook-Cookies/dp/1594745641/ref=sr_1_1?s=books&ie=UTF8&qid=1360552061&sr=1-1&keywords=the+cookie+dough+lover%E2%80%99s+cookbook">The Cookie Dough Lover’s Cookbook</a> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and now her and Taylor are back with </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Breakfast-Dinner-Florentine-Rancheros-Sunny-Side-Up/dp/1594746133/ref=sr_1_1?ie=UTF8&qid=1360545857&sr=8-1&keywords=breakfast+for+dinner+lindsay+landis">Breakfast for Dinner</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. The concept is great: Everyone loves breakfast but rarely has time in the mornings to enjoy it--so why not have it for dinner? </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Breakfast-Dinner-Florentine-Rancheros-Sunny-Side-Up/dp/1594746133/ref=sr_1_1?ie=UTF8&qid=1360545857&sr=8-1&keywords=breakfast+for+dinner+lindsay+landis">Breakfast for Dinner</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> has a wonderful variety of breakfast items turned into dinner items and dinner items that are given a breakfast twist. Each recipe is accompanied with a photo--which makes me love this cookbook even more!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I thought I would share a few different photos of a few recipes included in the cookbook (the next 4 photos are pictures that I took of the photos in the cookbook):</span><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8462813663/" title="IMG_0661 by Southern Pink Lemonade, on Flickr"><img alt="IMG_0661" height="500" src="http://farm9.staticflickr.com/8241/8462813663_1f220f5960.jpg" width="464" /></a></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Andouille Shrimp and Grits</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8462802809/" title="IMG_0678 by Southern Pink Lemonade, on Flickr"><img alt="IMG_0678" height="500" src="http://farm9.staticflickr.com/8104/8462802809_7275e7845a.jpg" width="414" /></a></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blood Orange Mimosa Sorbet</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8462808777/" title="IMG_0670 by Southern Pink Lemonade, on Flickr"><img alt="IMG_0670" height="500" src="http://farm9.staticflickr.com/8391/8462808777_b4a2bb206e.jpg" width="411" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Espresso Baked Beans</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8462797583/" title="IMG_0679 by Southern Pink Lemonade, on Flickr"><img alt="IMG_0679" height="500" src="http://farm9.staticflickr.com/8525/8462797583_41d33d8559.jpg" width="424" /></a></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">White Chocolate and Blueberry Tart</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After receiving my copy I couldn’t stop bookmarking recipes! I had a difficult time deciding which recipe to make first as I went back and forth between making the strawberry and basil shortcakes, breakfast sausage ravioli, or banana bread bundt cake. I finally decided on the the banana bread bundt cake but decided to half the recipe since only Russell and I would be eating it (and goodness knows we don’t need a whole cake to ourselves). I also baked the cake in a loaf pan. It was wonderful! </span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8462698061/" title="IMG_0711 by Southern Pink Lemonade, on Flickr"><img alt="IMG_0711" height="353" src="http://farm9.staticflickr.com/8103/8462698061_0dce7f782c.jpg" width="500" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lindsay and Taylor took their favorite banana bread recipe and turned it into a decadent cake. They add chocolate chips to the banana bread and then top it with a chocolate and peanut butter glaze--it doesn’t get much better than that!</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8463794762/" title="IMG_0735 by Southern Pink Lemonade, on Flickr"><img alt="IMG_0735" height="333" src="http://farm9.staticflickr.com/8376/8463794762_2cfd9ebe65.jpg" width="500" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>***Giveaway***--</b>I am also giving away a copy of Breakfast for Dinner! To enter, leave a comment below telling me what your favorite breakfast food is or why you would like to win a copy of Breakfast for Dinner. </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 25px;">One entry per person, U.S. residents and APO addresses only (will ship via USPS flat rate box or envelop). Commenting will close at 12 midnight central time on </span>Sunday, February 17th, 2013<span class="Apple-style-span" style="line-height: 25px;">. One winner will be selected at random using Random.org. Please be sure to include your e-mail address when asked to (it will not be published) so that I can contact you if you are the winner! </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><u>Banana Bread Bundt Cake with Chocolate Peanut Butter Glaze</u></span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><br /></b></span>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Printer-Friendly Version</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Cake:</b></span></div>
<div style="text-align: left;">
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 cups all-purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup granulated sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (1 1/2 sticks) unsalted butter, room temperature</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs, room temperature</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 very ripe banana, mashed (about 1 1/4 cups mashed)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup semi-sweet chocolate chips</span></li>
</ul>
</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Glaze:</i></span></div>
<div style="text-align: left;">
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3 ounces (1/2 cup) semisweet chocolate chips</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/3 cup heavy cream</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 tablespoons creamy peanut butter</i></span></li>
</ul>
</div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 350 degrees F. Spray or butter a 12-cup bundt pan and dust with flour. Shake out any excess flour.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a medium sized bowl, sift together flour, baking powder, baking soda, and salt. Set aside. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a large bowl, cream together sugar and butter until fluffy. Add the eggs, one at a time, mixing well after each addition and scraping the bowl between each one. Stir in the mashed banana and vanilla extract. Add the flour mixture in 3 different additions, alternating with 2 additions of milk. Mix until incorporated and fold in chocolate chips.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Pour batter into bundt pan and bake for 40-50 minutes or until a toothpick inserted comes out clean. Place on a wire rack to cool. Once pan is cool enough to handle, invert pan over wire rack.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>To make the glaze, heat the chocolate and cream in a small sauce pan over low heat. Add peanut butter and stir until well combined. Let cool until glaze has thickened slightly. Pour over cake.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Breakfast-Dinner-Florentine-Rancheros-Sunny-Side-Up/dp/1594746133/ref=sr_1_1?ie=UTF8&qid=1360545857&sr=8-1&keywords=breakfast+for+dinner+lindsay+landis">Breakfast for Dinner</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> by Lindsay Landis and Taylor Hackbarth</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Disclosure: I was given two copies of Breakfast for Dinner by Quirk Books publishing to review. All opinions are my own. Of the two books I was given, I am giving one of them away to one lucky reader!</span></div>
Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-41608060312257693652013-01-27T21:44:00.000-05:002013-01-27T21:44:11.790-05:00Cranberry-Orange Scones<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/8232860081/" title="Cranberry-Orange Scones by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cranberry-Orange Scones" height="471" src="http://farm9.staticflickr.com/8347/8232860081_400e80f0cd_z.jpg" width="640" /></span></a></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sorry for the absence in December and this month. Russell, Jake, and I drove down to Alabama in early December to enjoy the holidays with our families. I planned several things to share with you while we were on vacation, but once we got there I decided to take a short break and enjoy the time with our families instead. I hope everyone had a great Christmas and New Years. We certainly did! </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
I know that I have posted several recipes in the last couple of months using cranberries but they are so wonderful I just can’t help it. I have been using them in everything. They are technically out of season, although you might be able to find them at a few places. If you are like me you probably have a few bags hanging out in the freezer to hold you over until you can find them again.</span><br />
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<a href="http://www.flickr.com/photos/66617104@N03/8232864413/" title="Cranberry-Orange Scones by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cranberry-Orange Scones" height="427" src="http://farm9.staticflickr.com/8343/8232864413_139b9c8226_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have followed Bridget’s blog, <a href="http://www.crumblycookie.net/">The Way the Cookie Crumbles</a>, for as long as I can remember. I bookmark just about everything she posts, but the scone recipes that she shares are always a favorite of mine. Scones are pretty simple to make and can be made ahead of time and frozen for later. That way when I want something for breakfast, but don’t feel like cooking, I can just bake a few!</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/8232873499/" title="Cranberry-Orange Scones by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cranberry-Orange Scones" height="427" src="http://farm9.staticflickr.com/8343/8232873499_13ded57407_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The combination of cranberries with orange or lemon is one of my favorite. I used tangerines in this recipe because that is what I had on hand. While the orange flavor was there, I think it would be more apparent had I used oranges instead of tangerines. Either way, these were wonderful. This recipe makes 8 fairly large scones. If you are baking these straight from the freezer, just be sure to add a few minutes to the baking time. I hope you enjoy these as much as we did! </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Also, if you are looking for other scone recipes, these </span><a href="http://www.southernpinklemonade.com/2011/07/grapefruit-honey-yogurt-scones.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">grapefruit honey yogurt scones</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> are also a crowd pleaser!</span></div>
</div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b>Cranberry-Orange Scones</b></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://docs.google.com/document/d/1Mwh3Z-4xWSi0ZVaS4sZDzXwU27Oin5Hz8YzzFXh_Vg8/pub"><span class="Apple-style-span" style="font-size: large;">Printer-Friendly Version</span></a> </span><br />
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<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
<div>
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 cups cranberries, coarsely chopped</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup + 3 Tablespoons white sugar</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 egg</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 egg yolk</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cup heavy cream</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 1/2 cups all-purpose flour</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 Tablespoon baking powder</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon salt</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 teaspoons freshly grated orange zest</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>6 Tablespoons, very cold butter, cubed</i></span></li>
</ul>
</div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 400 degrees F. Line a baking pan or cookie sheet with parchment paper or a silpat. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a small bowl, toss cranberries with 3 tablespoons sugar, set aside.</i></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a small bowl, beat together egg and egg yolk. Stir in cream.</i></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>
<div>
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the bowl of a food processor, add 1/2 sugar, flour, baking powder, salt, and orange zest. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pulse to combine. Add cold butter and pulse until mixture resembles coarse crumbs. </span></i><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
Transfer flour mixture to a large bowl. Gently stir cranberries into the flour mixture. Using a spatula, fold the cream mixture into the flour until just combined. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
On a well-floured surface, shape the dough into an 8-inch circle, about 1-inch in thickness. Using a pastry cutter, cut the dough into 8 wedges. Place each wedge on the prepared baking sheet and bake for approximately 15-20 minutes. Remove from the oven and place on a wire rack to cool. Allow to cool for 10 minutes before serving.</i></span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Source: <a href="http://www.crumblycookie.net/2009/11/05/cranberry-orange-scones/">The Way the Cookie Crumbles</a></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://eepurl.com/rVS0X"></a><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-74381663143566221452012-12-11T20:24:00.000-05:002012-12-11T20:25:09.232-05:00Gingerbread House<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8251706478/" title="IMG_9739 by Southern Pink Lemonade, on Flickr"><img alt="IMG_9739" height="427" src="http://farm9.staticflickr.com/8057/8251706478_8967076fe2_z.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(front)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For some reason I got the crazy idea to make a gingerbread house completely from scratch. I had been thinking about it for a couple of weeks, but when I saw Coleen’s post (from <a href="http://www.theredheadbaker.com/e/"></a><a href="http://www.theredheadbaker.com/">The Redhead Baker</a>) about making a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.theredheadbaker.com/gingerbread-house/">gingerbread house</a>, I finally decided I was going to make one as well. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Coleen did such a wonderful job with her gingerbread house that she got an honorable mention in a local gingerbread contest. She made hers into a bakery and she even put cakes in the windows--how cute is that?! I knew mine wouldn’t be as great as Coleen’s but this was my first time making one and I think it turned out pretty well!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8249121372/" title="Gingerbread House by Southern Pink Lemonade, on Flickr"><img alt="Gingerbread House" height="563" src="http://farm9.staticflickr.com/8061/8249121372_f0331019c8_z.jpg" width="640" /></a></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(back)</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I used King Arthur Flour’s gingerbread recipe as well as their template. I will definitely use their gingerbread recipe again next year. Their template was very helpful, and if I decide to make the same style gingerbread house next year I will probably use it again. No matter what template you use, I recommend you remeasure after printing to ensure everything is the size it is supposed to be--I had to make a few adjustments to mine. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8249136088/" title="Gingerbread House by Southern Pink Lemonade, on Flickr"><img alt="Gingerbread House" height="427" src="http://farm9.staticflickr.com/8486/8249136088_8cb1e1d92c_z.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I decorated the sides of my gingerbread house before putting everything together--which I think is much easier than decorating it after the house is constructed. I also used jolly ranchers to make my windows. I “glued” them to the inside of the wall and let them set overnight. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8249870107/" title="Gingerbread House by Southern Pink Lemonade, on Flickr"><img alt="Gingerbread House" height="640" src="http://farm9.staticflickr.com/8065/8249870107_0fccd78e1f_z.jpg" width="640" /></a></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I thought the windows were especially pretty when the light hit them. I also made a pond/stream using jolly ranchers and a bridge made with graham crackers to go over the pond. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8248065111/" title="Gingerbread House by Southern Pink Lemonade, on Flickr"><img alt="Gingerbread House" height="427" src="http://farm9.staticflickr.com/8067/8248065111_1ba6d97b4a_z.jpg" width="640" /></a></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the trees, I used upside down ice cream cones. I colored some of the icing green and then used a the back of a spoon to get the “leaf” like texture.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8250927184/" title="Gingerbread House by Southern Pink Lemonade, on Flickr"><img alt="Gingerbread House" height="320" src="http://farm9.staticflickr.com/8478/8250927184_7585a77749_z.jpg" width="640" /></a></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I tried putting some cotton candy at the top of the chimney to give it a smokey effect, but decided that I liked it better without. I used Mike Ike’s to make the path to the door and the bridge. I also used Gobstoppers on top of the house and all around it as well. Overall I had a wonderful time putting it together and will definitely be making another next year!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8249176510/" title="IMG_9327.1 by Southern Pink Lemonade, on Flickr"><img alt="IMG_9327.1" height="392" src="http://farm9.staticflickr.com/8204/8249176510_62654c8c5b_z.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b><u>Gingerbread Recipe:</u></b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://docs.google.com/document/pub?id=1kCfCvlkncgek0hyrV3CKXa73shwlij0wl2vHMn-0kqw">Printer-Friendly Version</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: large;">Ingredients:</span></b> </span></div>
<div style="text-align: left;">
</div>
<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cups buttermilk</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 Tablespoons unsalted butter, cubed</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup brown sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup molasses</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 cups all-purpose flour</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking soda</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon ground ginger</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon ground cinnamon</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span></i></li>
</ul>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Directions:</span></b></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the bowl of a stand mixer, combine brown sugar and molasses. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a small bowl, combine 1 cup flour, baking soda, ginger, cinnamon, and salt. Set aside.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a small saucepan, add the buttermilk and butter. Heat until butter is melted. Add the buttermilk mixture to the brown sugar mixture. Beat in the egg. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the flour mixture to the wet ingredients and stir until combined. Slowly add an additional 1 cup of flour at a time until mixture comes together and you have a smooth, stiff dough. Divide the dough in half. Place each half in a large gallon size ziploc bag.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll the dough in the ziploc bag until it is flattened. Refrigerate the dough for at least an hour.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 350 degrees F. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove one of the bags of dough from the refrigerator. Divide the dough in two pieces and return one of the pieces back to the refrigerator. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lightly flour a large piece of parchment paper to roll your dough out on. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll the dough until it is about 1/4 inch thick being sure to roll your dough as evenly as possible. Using your template, cut out your house pieces. You will need:</span></i></div>
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<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 long side walls with windows or doors cut out</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 end walls</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 roof panels</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Any other pieces you might want, such as chimney, people, trees etc.</span></li>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Repeat with the remaining dough until you have all the pieces you need. Bake for approximately 15-20 minutes or until the edges just begin to brown. Remove the pan from the oven and place on a wire rack. Allow to cool for 10 minutes. After 10 minutes, run a spatula under the pieces to free them from the baking sheet. Allow to cool completely on the baking sheet.</span></i></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Royal Icing:</span></b></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients:</span></b></div>
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<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 Tablespoons meringue powder</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">About 4 cups (1 lb.) of powdered sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4-6 Tablespoons of water</span></i></li>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Directions:</span></b></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine all ingredients in the bowl of a stand mixer. Beat for approximately 5 minutes. For stiffer icing, use a little less water. For thinner icing, use a little more water.</span></i></div>
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<b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">To assemble your gingerbread house:</span></u></b></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You will need a large stiff board to have as the “foundation” for your house. Pipe a generous amount of icing along the bottom of one of your long wall pieces. Place it on your board and either hold it there for a few minutes or use something to help prop it up. Pipe more icing along the back of the wall piece to help reinforce it. Next pipe icing on the bottom and side of an end wall. Attach it to the previous wall.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Repeat with the remaining wall pieces until you have a 4 wall-house structure.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the roof, pipe icing along the end pieces and across the top of the long side wall. Place roof panel on icing. Pipe additional icing on the inside, as needed, to help reinforce the structure. To prevent the rood piece from sliding, use an object to help hold it up while it is drying. Wait at least an hour before repeating with the other roof piece.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After your house has been assembled, decorate as you wish! :)</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>A few other things:</u></b></span></div>
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<ul>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I used a plastic squeeze condiment bottle to pipe my icing while I was assembling it. It made it very easy! To keep the icing from drying out while I wasn’t using it, I just put plastic wrap underneath the top and then screwed the top back on. (I found mine at Bed, Bath, and Beyond, but here is a <a href="http://www.amazon.com/Squeeze-Condiment-Open-Tip-Screw-On-Polyethylene/dp/B009D9Z7TS/ref=sr_1_1?ie=UTF8&qid=1354829650&sr=8-1&keywords=plastic+condiment+squeeze+bottle"></a><a href="http://www.amazon.com/Squeeze-Condiment-Open-Tip-Screw-On-Polyethylene/dp/B009D9Z7TS/ref=sr_1_1?ie=UTF8&qid=1354829650&sr=8-1&keywords=plastic+condiment+squeeze+bottle">similar one</a> from Amazon)</span></li>
</ul>
<ul>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I used cookie cutters from a set similar to this one for the windows.</span></li>
</ul>
<ul>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In addition to the King Arthur link listed below, I also found <a href="http://www.simplyrecipes.com/recipes/how_to_make_a_gingerbread_house/"></a><a href="http://www.simplyrecipes.com/recipes/how_to_make_a_gingerbread_house/">this post on gingerbread houses</a> from Simply recipes helpful.</span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sources: </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gingerbread Recipe: <a href="http://www.kingarthurflour.com/baking/documents/gingerbread.pdf"></a><a href="http://www.kingarthurflour.com/baking/documents/gingerbread.pdf">King Arthur Flour</a>, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Royal Icing: <a href="http://www.wilton.com/recipe/Royal-Icing"></a><a href="http://www.wilton.com/recipe/Royal-Icing">Wilton</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-18081230642271412652012-12-09T20:02:00.000-05:002012-12-09T20:02:31.550-05:00Cranberry Orange Sweet Rolls {Guest post by Christy from My Invisible Crown}<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Last week I guest posted <a href="http://www.myinvisiblecrown.com/2012/12/03/homemade-peppermint-patties/">homemade peppermint patties</a> over at My Invisible Crown and today Christy is guest posting over here. As I said last week, Christy and I quickly became friends bonding over many things, one of which was Alabama football :). Today she is sharing cranberry orange sweet rolls that look absolutely fantastic. If you remember my <a href="http://www.southernpinklemonade.com/2012/11/cranberry-lemon-squares.html">cranberry-lemon squares</a>, you’ll remember my love of all things cranberry--so these are right up my alley! These would be wonderful to have for breakfast on Christmas morning. Like Christy, I was somewhat nervous to use yeast for the first time but I promise it is not as intimidating as it seems!</span><br />
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</span>-----------------------------------<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br />
</span> <span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Hi! I'm Christy from </span><a href="http://www.myinvisiblecrown.com/">My Invisible Crown</a><span style="border-collapse: collapse; color: #e63b7a;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">and I'm guest posting today for my sweet friend Heather. I'm semi-new to the blogging world and Heather was one of the first people I met when I started...I couldn't be happier. We haven't met yet in person, but I know we'll be life long friends. And we do actually have plans to meet soon when she comes to Alabama next! </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm also from Alabama (I guess that was obvious?). I live here with my husband who's from New Orleans and three kids. My blog is mostly about food...I love it so! But you'll occasionally find the random fashion piece or <span class="Apple-style-span" style="border-collapse: separate; color: black;"><a href="http://www.myinvisiblecrown.com/category/decorating/">decorating post</a>. </span>Pop over when you get a chance and visit with me a bit?</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">I'm sharing today Yeasted Cranberry Orange Sweet Rolls for a couple of reasons. On </span><a href="http://www.myinvisiblecrown.com/">My Invisible Crown</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"> I'm almost obsessed with festive, holiday foods and also because what's better than cranberry and orange together? I made these </span><a href="http://www.myinvisiblecrown.com/2012/11/13/cranberry-orange-almond-cookies/">cranberry orange almond cookies</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"> and knew they'd be perfect in a warm, sweet, yeasty roll. Yum!</span></span></div>
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<a href="http://www.flickr.com/photos/myinvisiblecrown/8253826064/" title="Yeasted-Cranberry-Orange-Rolls by MyInvisibleCrown, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Yeasted-Cranberry-Orange-Rolls" height="425" src="http://farm9.staticflickr.com/8063/8253826064_363a085f24_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cranberries start showing up in the grocery stores in early November and go away after the holiday season. For that reason I stock up. Every time I go to the store, I buy 2 or 3 bags and stick them in my freezer and I have them all year long. I even use them in my holiday decorating. You can see some examples <span class="Apple-style-span" style="border-collapse: separate; color: black;"><a href="http://www.myinvisiblecrown.com/2012/11/29/quick-and-easy-christmas-decorations/">here</a></span>. They freeze better than any other fruit and I never know the difference. I grab a bag from the freezer, throw them in my food processor and beat them up a little before putting them in this recipe so there are some whole pieces and then some bits, too.</span></div>
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<a href="http://www.flickr.com/photos/myinvisiblecrown/8253824376/" title="Chopped-Cranberries by MyInvisibleCrown, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Chopped-Cranberries" height="640" src="http://farm9.staticflickr.com/8075/8253824376_fcc2f27c95_z.jpg" width="426" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is a double recipe so you can make these cranberry orange rolls and then another variety of your choice. They're wonderful as blueberry lemon or cinnamon or even a dinner roll since the base dough isn't sweet yet. Take your pick.</span></div>
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<a href="http://www.flickr.com/photos/myinvisiblecrown/8253825832/" title="Yeasted-Glazed-Cranberry-Orange-Rolls by MyInvisibleCrown, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Yeasted-Glazed-Cranberry-Orange-Rolls" height="640" src="http://farm9.staticflickr.com/8064/8253825832_302c45bc9e_z.jpg" width="426" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was always intimidated by yeasted breads for some reason. If you're like me, don't worry. This is really an easy recipe. You mix a few ingredients together, cover the bowl and let it rise for an hour, add flour and combine and divide. Putting half in your fridge for another use and rolling out the other half to make your rolls. Top with lots of butter, this fun orange perfumed sugar and the cranberries and roll them up! Slice and bake! One thing though. You're supposed to let them sit on the counter for about 20 minutes once they're in the pan so they rise a little more. I forgot with these so they aren't as sky high as I like. They taste amazing but don't forget that last step! Also another tip, if you don't already use aluminum free baking powder, you should get some. The aluminum can contribute to a "tinny" taste and it also will throw off the color in things with red or especially blue fruits and we can't have that!</span></div>
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<a href="http://www.flickr.com/photos/myinvisiblecrown/8253826176/" title="Cranberry-Orange-Rolls by MyInvisibleCrown, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cranberry-Orange-Rolls" height="640" src="http://farm9.staticflickr.com/8498/8253826176_df2c403dea_z.jpg" width="448" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When halving your dough you get about a 9x13 size pan plus about another small 9 inch cake pan full. You can use any size dimensions you like. This is just what I had. The printable version is below.<span class="Apple-style-span" style="border-collapse: separate; color: black;"></span></span></div>
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<a href="http://www.flickr.com/photos/myinvisiblecrown/8252754489/" title="Glazed-Cranberry-Orange-Rolls by MyInvisibleCrown, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Glazed-Cranberry-Orange-Rolls" height="640" src="http://farm9.staticflickr.com/8214/8252754489_3aee348f16_z.jpg" width="426" /></span></a></div>
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<u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b>Yeasted Cranberry Orange Sweet Rolls</b></span></u></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: separate; color: black;"><br />
</span> <span class="Apple-style-span" style="border-collapse: separate; color: black;"><span class="Apple-style-span" style="font-size: large;"><a href="https://docs.google.com/document/pub?id=14LNjTaGOabLguRvU158Bft9WBLz86CLIydrN9Akoh6Y">Printer-Friendly Version</a></span></span></span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">FOR THE DOUGH</span></b></div>
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<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 cups whole milk</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup dark brown sugar, lightly packed</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup oil</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 (.25 ounces) active dry yeast</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9 cups all-purpose flour</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 heaping tablespoon salt</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 scant teaspoon baking soda</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 heaping tablespoon aluminum free baking powder</span></i></li>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">FOR TOPPING</span></b></div>
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<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 stick butter </span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">zest from 2 oranges</span></i></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>4 cups fresh cranberrie</i>s</span></li>
</ul>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">FOR THE GLAZE</span></b></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">juice from 2 oranges</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">zest from 1 orange</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 tablespoons melted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 ounces cream cheese, warmed in the microwave</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups half and half</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2-3 cups confectioners sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dash of salt</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Turn on your oven on a warming cycle or as low as it will go for about 5-10 minutes. You want it just slightly warm inside. Turn off heat.</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a heavy pot mix whole milk, 1 cup of sugar and oil over medium heat until bubbles begin to form on the edges. </span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Turn off the heat and allow to cool down until it reaches 100-110 degrees. That's slightly above warm to the touch. (It's important, in my opinion, to use a thermometer. I used a meat thermometer and it worked just fine. You could use either candy or meat but you have to get it to the correct temp or the yeast won't activate properly.)</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle yeast over the top and let it sit for two minutes.</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add in 8 cups of flour and gently stir until combined. Cover with a dish towel and put inside your barely warm oven for 1 hour allowing your very sticky dough to rise.</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add additional cup of flour, salt, baking powder and baking soda and stir to combine.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half the dough, cover and refrigerate both portions.</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat your oven to 375 and butter your baking dishes.</span></i><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Place half your whole cranberries in a food processor and pulse several times until they are broken into pieces but not minced. You want large chunks.</i></span><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melt 1 stick of butter and set aside.</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Take 1 cup of sugar and zest from one orange and rub together with your fingers. This perfumes the sugar and distributes the oils. (I use this technique any time I make anything with zest and sugar.)</i></span><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">On a flour surface, turn dough out and roll with a rolling pin into a long rectangle. Approximately 30 inches long by 10 inches deep and fairly thin. (I like mine fat and thick and high so I roll them thin but not as thin as I can get them.)</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the melted butter on top and rub to the edges with your fingers. Follow with the orange scented sugar, making sure all areas are covered well. Top with cranberries. Make sure they're distributed evenly.</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Beginning at the side furthest away from you and making sure there's a line of cranberries along that edge (this becomes the inside so you want cranberries all the way in the middle) begin rolling. Starting at one end and going to the other and back rolling towards yourself until the whole thing is rolled into a long, tight log in front of you. </span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pinch the edges to make a seal and any holes that might have opened. Starting at one end, slice 1/2 inch thick sections and lay the slices, cut side down in your buttered baking dish. Allow to sit and rise for 20 minutes.</span></i></div>
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<a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=9175971861177895643" imageanchor="1" style="border-collapse: collapse; clear: right; color: #222222; float: right; font-size: 13px; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Place in your 375 degree oven and bake for approximately 20 minutes or until golden brown. It's important to make sure they're a good golden brown to insure the insides and bottom are cooked through.</i></span><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove from the oven and allow to cool. They should be slightly warm when you begin to glaze so that the glaze reaches all the nooks and crannies but that they're not so hot that the glaze melts.</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add your orange juice, remaining zest from 1 orange, half and half, cream cheese, powdered sugar and dash of salt and whisk together well. Taste and adjust if needed. You want it to be sweet and fairly thick. </span></i><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve warm.</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from <span class="Apple-style-span" style="border-collapse: separate; color: black;"><a href="http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/">The Pioneer Woman’s Blueberry Lemon Sweet Rolls</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What's your favorite flavor combination? Any good suggestions? If you get a chance to make them, please stop by and let us know! </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thank you so much Heather for letting me guest post for your readers and thanks to all of you for spending a little part of your day with us! Have a happy holiday!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.southernpinklemonade.com/2012/11/cranberry-lemon-squares.html"></a></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.myinvisiblecrown.com/2012/12/03/homemade-peppermint-patties/"></a></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-----------------------------------</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thank you Christy for guest posting! Be sure to check out Christy’s blog if you haven’t already! :)</span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-70344348992754747292012-12-03T07:58:00.001-05:002012-12-03T20:55:36.062-05:00Homemade Peppermint Patties {Guest post at My Invisible Crown}<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8233094533/" title="Homemade Peppermint Patties by Southern Pink Lemonade, on Flickr"><img alt="Homemade Peppermint Patties" height="500" src="http://farm9.staticflickr.com/8197/8233094533_fc56853cfe.jpg" width="431" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Today I am guest posting over at <a href="http://www.myinvisiblecrown.com/"></a><a href="http://www.myinvisiblecrown.com/">My Invisible Crown</a>. Christy is the blogger behind My Invisible Crown and lives in the south. We quickly bonded over all things Southern :) Her husband is from New Orleans and she has blogged some wonderful cajun food that I can’t wait to try: <a href="http://www.myinvisiblecrown.com/2012/10/19/crawfish-etouffee/">Crawfish Etouffee</a>, <a href="http://www.myinvisiblecrown.com/2012/09/07/cajun-shrimp-salad/">Cajun Shrimp Salad</a>, <a href="http://www.myinvisiblecrown.com/2012/10/26/the-flowers-and-the-bees-and-some-crawfish-stuffed-poblano-peppers/">Crawfish Stuffed Poblano Peppers</a>.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
I have loved peppermint patties for as long as I can remember and finally decided to make some homemade. I promise they will not disappoint so head on over to <a href="http://www.myinvisiblecrown.com/2012/12/03/homemade-peppermint-patties/"></a><a href="http://www.myinvisiblecrown.com/2012/12/03/homemade-peppermint-patties/">My Invisible Crown</a> to check it out!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8234149096/" title="Homemade Peppermint Patties by Southern Pink Lemonade, on Flickr"><img alt="Homemade Peppermint Patties" height="500" src="http://farm9.staticflickr.com/8342/8234149096_1dd002fc33.jpg" width="470" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://eepurl.com/rVS0X"></a><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-74148326646041557192012-11-25T22:15:00.000-05:002012-11-25T23:24:19.841-05:00White Chocolate Macadamia Nut Cookies<div style="text-align: center;">
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<a href="http://www.flickr.com/photos/66617104@N03/8217348475/" title="White Chocolate Macadamia Nut Cookies by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="White Chocolate Macadamia Nut Cookies" height="453" src="http://farm9.staticflickr.com/8066/8217348475_00d29e3913_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I hope everyone had a great Thanksgiving! We had a great stress-free Thanksgiving with just the three of us. It’s hard to believe that in just a few days it will be December. We are putting our tree up tonight and we have already finished shopping for Russell’s side of the family--hooray for being ahead this year! Now we just need to take our family picture for Christmas cards and we will really be in great shape :)</span></div>
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</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With December quickly approaching, I’m sure you will begin receiving invitations to Christmas parties, cookie swaps, and dirty santa exchanges. I already have two cookie swaps on my calendar. In preparation for the cookie swaps, I have made a couple batches of cookies and frozen them. This will make baking a few dozen cookies much easier as the cookie swap dates approach.</span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/8218839450/" title="White Chocolate Macadamia Nut Cookies by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="White Chocolate Macadamia Nut Cookies" height="427" src="http://farm9.staticflickr.com/8204/8218839450_76b4c6fa15_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While I generally do not like nuts in my baked goods, the macadamia nuts in these cookies are an exception. White chocolate and macadamia nuts are perfect for each other. The flavor they create together is irresistible. These cookies would be great to bring to a cookie swap! *</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also, this past Friday, Meghan from </span></span><a href="http://thetastyfork.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Tasty Fork</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> featured me for her </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://thetastyfork.com/2012/11/23/follow-friday-southern-pink-lemonade/">follow Friday feature</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. You should check it out if you get a chance!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*If you do decide to bring these to a cookie swap, please check with your host since these cookies contain nuts. Some prefer that you bring cookies without nuts and others just request that you label them properly. :)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>White Chocolate Macadamia Nut Cookies</u></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://docs.google.com/document/pub?id=17oxCLBnVwP36zeAgmyjoA_mKxh1x9O_3EHfMTIlEHG4"><span class="Apple-style-span" style="font-size: large;">Printer-Friendly Version</span></a> </span><br />
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</b></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
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<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 1/4 cups all-purpose flour</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 teaspoon baking soda</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/4 teaspoon salt</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup unsalted butter, softened</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup shortening</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cup packed light brown sugar</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup white sugar</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 teaspoon vanilla extract</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 egg</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cup white chocolate chips</i></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3 1/2 ounces (about 1/2 cup) macadamia nuts, coarsely chopped</i></span></li>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat.</i></span></div>
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</i></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a small bowl, combine flour, baking soda, and salt, set aside. In a large bowl, beat butter, shortening, sugars, vanilla, and egg until light and fluffy.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Slowly mix in flour mixture. Stir in white chocolate chips and nuts.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Drop dough by tablespoonfuls on prepared baking sheet, at least 2 inches apart. Bake for approximately 11-13 minutes or until light brown. Remove from oven and allow cookies to sit on baking sheet for 1-2 minutes. Remove cookies and cool completely on wire rack.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: Originally from Betty Crocker, as seen on <a href="http://www.loveandoliveoil.com/2008/05/disappearing-white-chocolate-macadamia-nut-cookies.html">Love and Olive Oil</a></span><br />
<a href="http://eepurl.com/rVS0X"></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://eepurl.com/rVS0X">Sign-up to receive e-mail updates from Southern Pink Lemonade</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-3600070852036519412012-11-18T20:32:00.000-05:002013-11-18T20:40:06.844-05:00Cranberry-Lemon Squares<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/8196842791/" title="Cranberry-Lemon Squares by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Cranberry-Lemon Squares" height="495" src="http://farm9.staticflickr.com/8210/8196842791_b0aea67d95_z.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Every family has their traditions when it comes to holidays. A couple of our Thanksgiving traditions involve eating at my grandmother’s house and enjoying her wonderfully perfect cornbread dressing. Nanny’s cornbread dressing is something she only makes once a year and she always makes two pans so we can have plenty of leftovers. Sadly, since we live several states away, it has been a few years since we have been able to go home for Thanksgiving.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8196818009/" title="Cranberry-Lemon Squares by Southern Pink Lemonade, on Flickr"><img alt="Cranberry-Lemon Squares" height="640" src="http://farm9.staticflickr.com/8347/8196818009_e76468ef42_z.jpg" width="490" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Another staple at our Thanksgiving dinners has always been cranberry sauce--the canned kind :). Last year my parents flew out to Kansas to spend Thanksgiving with us. I knew I wanted to make some fresh cranberry sauce (for the first time) but was worried about how it would turn out so I also bought a can “just in case"--which we ended up not needing at all! It was not only my first time making cranberry sauce, but also using fresh cranberries and I was hooked. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8197941310/" title="Cranberry-Lemon Squares by Southern Pink Lemonade, on Flickr"><img alt="Cranberry-Lemon Squares" height="427" src="http://farm9.staticflickr.com/8200/8197941310_cabbe0b589_z.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Most recipes involving cranberries (other than fresh cranberry sauce) call for the dried variety, but I wanted a recipe that used fresh cranberries. These cranberry-lemon squares were just what I had in mind! The lemon flavor paired with the cranberries makes these treats delightful. If you are looking for an alternative to pie for Thanksgiving dessert these are a great choice!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><u><b>Lemon-Cranberry Squares</b></u></span><br />
<a href="https://docs.google.com/document/pub?id=1ChtmsYmyPByC02Z-8ahwSefBna0BCLVVI1LSG4gphIQ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Printer-Friendly Version</span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dough:</span></b><br />
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<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups all-purpose flour</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking powder</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup white sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon salt</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">zest of one lemon</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 ounces (2 sticks) cold butter, cubed</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tablespoons-1/4 cup cold water</span></i></li>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Filling:</span></b><br />
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<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1- 12 ounce package fresh or frozen cranberries</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup white sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tablespoons cornstarch</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">juice of one lemon</span></i></li>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 375 degrees F. Line a 9x13 baking dish with parchment paper. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the bowl of a food processor, add flour, baking powder, sugar, salt, and lemon zest. Pulse to combine. Add the butter and pulse until dough is crumbled into small pieces.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Move the crumbles to the bowl of a stand mixer. Mix in the egg and vanilla extract. Add water 1 tablespoon at a time until dough comes together (I only needed 2 tablespoons).</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Press half of the dough in the bottom of the prepared baking dish. Set the remaining dough aside for the topping.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, combine the sugar and cornstarch. Add cranberries and lemon juice. Stir to coat cranberries. Pour filling ingredients over the dough in the baking dish. Spread cranberries so that they are in a single layer. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crumble the remaining dough over the top of the cranberries. Bake for 30-35 minutes or until the top and the sides are golden brown.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove from the oven and allow to cool completely. Once cooled, lift squares out of the baking dish using the parchment paper. Cut into squares.</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: Originally adapted from <a href="http://kitchenculinaire.com/2011/02/cranberry-and-lemon-crumb-bars/">Kitchen Culinaire</a>, as seen on and slightly adapted from <a href="http://everybodylikessandwiches.com/2011/03/cranberry-lemon-squares/">Everybody Likes Sandwiches</a></span></div>
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Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-52407650008998734882012-11-11T19:57:00.000-05:002012-11-14T21:27:41.152-05:00Apple-Cinnamon Granola<div style="text-align: center;"><a href="http://www.flickr.com/photos/66617104@N03/8145688576/" title="IMG_84001 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt=“Apple Cinnamon Granola" height="640" src="http://farm9.staticflickr.com/8330/8145688576_619f5e8543_z.jpg" width="535" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Jake discovered apples a few weeks ago. We tried to give him apples before but he wasn’t really a fan. I’m not sure what has changed, but he has been eating 2-3 apples a day! We actually had to start hiding the apples from him because that is all he wants to eat. After he tried this apple-cinnamon granola he wanted more-- He loves this granola! </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/66617104@N03/8145698786/" title="IMG_83561 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt=“Apple Cinnamon Granola" height="427" src="http://farm9.staticflickr.com/8476/8145698786_da7d8ceae0_z.jpg" width="640" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As evidenced by some of my <a href="http://www.southernpinklemonade.com/2012/05/apple-cinnamon-baked-cake-doughnuts.html">previous</a> <a href="http://www.southernpinklemonade.com/2011/09/apple-bread.html"></a><a href="http://www.southernpinklemonade.com/2011/09/apple-bread.html">posts</a>, I love the apple-cinnamon flavor combination. I don’t generally like to label things as “perfect” since taste can be so subjective, but after searching for a couple of years I am willing to say I have found the perfect apple-cinnamon granola. Enjoy this granola on top of yogurt, in your cereal, or our favorite way--on it’s own. However you eat it, I hope you enjoy it as much as we do!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>A few notes about the recipe</b>: I used my food processor to chop the dried apples to make things a little easier. I also used my stand mixer to mix the ingredients together quickly. If you do not have a stand-mixer, no worries, you can certainly make this without one.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>Apple-Cinnamon Granola</u></b></span><br />
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</u></b></span> <a href="https://docs.google.com/document/pub?id=10OCJ7a1wjhZf3J7XgdYXhAOSS80yvMAOd89UtxyNFdM"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Printer-Friendly Version</span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div><div style="text-align: left;"><ul><li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 1/2 cups rolled oats (old-fashioned oats)</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 ounces dried apples, chopped</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup brown sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dash of ground nutmeg</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dash of ground cloves</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons ground cinnamon</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup unsweetened applesauce</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tablespoons honey</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla extract</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tablespoon coconut oil or vegetable oil</span></i></li>
</ul></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 300 degrees F. Line a rimed baking sheet or cookie sheet with parchment paper.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl, mix together rolled oats, dried apples, spices, and salt. Set aside.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a small saucepan, combine applesauce, honey, vanilla extract, and coconut oil until just warm.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add applesauce mixture to the oats and stir until well combined. Spread granola evenly onto the lined pan. Bake for 40-45 minutes, stirring every 10 minutes.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Allow granola to cool completely. Store in an airtight container.</span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from: <a href="http://www.twopeasandtheirpod.com/apple-cinnamon-granola/">Two Peas and Their Pod</a></span></div>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-65265925057448049202012-10-28T21:27:00.001-04:002012-10-28T21:30:59.357-04:00Fall Brunch<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/8131681424/" title="pumpkin-invitation by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="pumpkin-invitation" height="333" src="http://farm9.staticflickr.com/8328/8131681424_1b5020f04e.jpg" width="500" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Last week I invited a few friends over for a fall brunch to celebrate the fall season. There were some last minute kinks that came up</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> but in the end everything came together great!</span>
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<a href="http://www.flickr.com/photos/66617104@N03/8131751644/" title="IMG_8013 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="IMG_8013" height="369" src="http://farm9.staticflickr.com/8193/8131751644_9684fed2f6_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I wanted the menu to have an autumn feel so I served some of my favorite seasonal foods:</span>
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<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hash brown Casserole--one made with bacon, one with sausage, and one plain</span></li>
<li><a href="http://www.southernpinklemonade.com/2012/09/baked-pumpkin-doughnuts-with-maple.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baked pumpkin doughnuts with maple-cinnamon glaze</span></a></li>
<li><a href="http://www.southernpinklemonade.com/2011/09/apple-bread.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Apple bread</span></a></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh-Cut vegetables with ranch dip--carrots, celery, tomatoes, and orange bell pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh Fruit-- raspberries, pineapple, and grapes</span></li>
<li><a href="http://www.southernpinklemonade.com/2012/08/classic-vanilla-cupcakes-for-upcoming.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mini-vanilla cupcakes with vanilla buttercream</span></a></li>
</ul>
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<a href="http://www.flickr.com/photos/66617104@N03/8131908072/" title="PicMonkey Collage4 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="PicMonkey Collage4" height="320" src="http://farm9.staticflickr.com/8051/8131908072_ce4c715eb1_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I decided against serving banana muffins and replaced them on the menu with the fresh vegetables instead. I already had apple bread and baked doughnuts planned and the fresh vegetables helped “lighten up” things.</span></div>
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<a href="http://www.flickr.com/photos/66617104@N03/8131699721/" title="IMG_8033 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="IMG_8033" height="427" src="http://farm9.staticflickr.com/8336/8131699721_f15fbe2471_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I also had a coffee bar available--complete with some cute <a href="http://www.mychinet.com/products/family/4">disposable coffee cups</a> that fit perfectly with the theme. We used a Keurig coffee maker so everyone brewed their favorite blend and then picked through the options at the coffee bar:</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pumpkin spice syrup (recipe coming soon)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Creamer</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Splenda</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh whipped cream</span></li>
</ul>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/8131664991/" title="IMG_8064 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="IMG_8064" height="333" src="http://farm9.staticflickr.com/8189/8131664991_104d474ea1.jpg" width="500" /></span></a></div>
</div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I also had another drink station set-up that had water, orange juice, and sparkling grape juice. I printed out a fall themed picture and found a somewhat rustic frame to put it in. I wasn’t able to get a photo of all the decor together, but in the bottom right corner of this photo shows the framed print. </span><br />
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<a href="http://www.flickr.com/photos/66617104@N03/8131769980/" title="PicMonkey Collage1 by Southern Pink Lemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="PicMonkey Collage1" height="374" src="http://farm9.staticflickr.com/8330/8131769980_a6b5ff8ff5_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Overall, everything went great. Planning ahead definitely helped! Everyone had a great time and I can’t wait until next fall to host another one! :)</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Burlap table runner: <a href="http://www.etsy.com/shop/straightstitch">Straight Stitch</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pumpkin invitation: <a href="http://www.etsy.com/shop/Honeyprint">Honey Print</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fall print: <a href="http://antsi-pants.blogspot.com/2011/09/fall-subway-art.html"></a><a href="http://antsi-pants.blogspot.com/2011/09/fall-subway-art.html">Antsi-Pants</a></span></div>
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Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-40273792265408436572012-10-21T22:15:00.001-04:002012-10-21T22:15:35.828-04:00Sweet Potato Pie<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/8095514834/" title="Sweet Potato Pie by SPLemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Sweet Potato Pie" height="427" src="http://farm9.staticflickr.com/8044/8095514834_1615320c12_z.jpg" width="640" /></span></a><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Every year that I’ve been blogging I have wanted to share some of our favorite holiday dishes. However, it seems that I never have time to make them in time and I feel silly posting them after the fact. This year I am trying to make a conscious effort to prepare several of our favorite dishes ahead of time in order to share with you. I actually made this sweet potato pie back in September, and while it was a little strange eating sweet potato pie that early, I loved it all the same. This is the perfect sweet potato pie, easy to make, full of flavor, and so silky & smooth.</span><br />
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<a href="http://www.flickr.com/photos/66617104@N03/8095508384/" title="Sweet Potato Pie by SPLemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Sweet Potato Pie" height="427" src="http://farm9.staticflickr.com/8190/8095508384_59833b1f89_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I mixed the ingredients in my food processor, but a regular mixer works just as well. I also used a pre-made pie crust because I am still searching for a great pie crust recipe--I would love some recommendations! I topped it with some whipped cream (heavy whipping cream beat with a touch of powdered sugar until soft peaks form). My sweet potatoes were a little on the smaller side so I needed three to get 2 cups mashed sweet potatoes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>Sweet Potato Pie</u></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u><br /></u></b></span>
<a href="https://docs.google.com/document/pub?id=186on7xlqGeGY-sR3z9W-VCN8Kue48JAYAXg-_i7biKo"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Printer-Friendly Version</span></a><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients:</span></b><br />
<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups mashed sweet potatoes, 2-3 potatoes, depending on the size of your potatoes</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 ounces cream cheese, softened</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup white sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup half-and-half (I used heavy cream because that is what I had on hand)</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tablespoons butter, melted</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs, lightly beaten</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon-1 teaspoon ground cinnamon (depending on taste, I use 1 teaspoon)</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1- 9 inch deep-dish pie shell</span></i></li>
</ul>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 350 degrees F.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a large bowl, beat mashed sweet potatoes and cream cheese on medium speed, until smooth.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Beat in sugar and half-and-half for approximately 5 minutes or until sugar is dissolved. Add butter, eggs, vanilla extract and cinnamon and beat until well blended. Pour mixture into pie shell.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Bake for about 1 hour or until the pie filling is puffed and set around the middle. The center of the pie should still jiggle slightly. Once the pie is done, remove from the oven and cool on a wire rack.</i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: <span class="Apple-style-span" style="font-size: small;"><a href="http://www.goodhousekeeping.com/recipefinder/sweet-potato-pie-recipe">Good Housekeeping</a></span></span></div>
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Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-89097610786326926672012-10-14T17:21:00.002-04:002012-11-14T21:28:35.668-05:00Pumpkin Pie Biscotti<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8077871500/" title="IMG_7893 by SPLemonade, on Flickr"><img alt=“Pumpkin Pie Biscotti" height="560" src="http://farm9.staticflickr.com/8470/8077871500_ce2d81515f_z.jpg" width="640" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have mentioned it before, but upon finding out we were moving to Kansas we were less than enthused. However, in the year that we have been here I have really grown fond of the area. If we were not so in love with Alabama, I could definitely see myself living here long term--especially around the Kansas City area. Driving down I-70 you can see miles of rolling hills and fields of corn and wheat. It really is a peaceful place and the Fall scenery is beautiful! In early-mid September the sunflowers began springing up all around the interstates and fields and I have to say they are truly beautiful. The leaves on the trees turn a beautiful yellow and red color. Sometimes I wish I could freeze time and have it be Fall all year.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8077908931/" title="PicMonkey Collage by SPLemonade, on Flickr"><img alt=“Pumpkin Pie Biscotti" height="640" src="http://farm9.staticflickr.com/8054/8077908931_cd3ff54aca_z.jpg" width="640" /></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With fall, my cravings for <a href="http://www.southernpinklemonade.com/2012/09/baked-pumpkin-doughnuts-with-maple.html"><span class="Apple-style-span" style="font-size: small;">pumpkin</span></a> alway surge. I’ve never actually made biscotti before trying this recipe, but this biscotti was wonderful and easy to make. Like a lot of baked pumpkin items, this biscotti comes out softer than typical biscotti. If you would like yours to be more crispy, you can bake the pieces a little bit longer than the recommended time. The drizzle on top is made with melted white chocolate chips and coconut oil and then drizzled on top. I believe traditional biscotti has a smooth finish on top (as explained in the directions below), but I don’t think it is necessary. I made two “loafs”: the first I smoothed the top out and the second I did not--I preferred the appearance of the un-smoothed top.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>Pumpkin Pie Biscotti</u></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u><br />
</u></b></span> <a href="https://docs.google.com/document/pub?id=10aSvTCkw_JK4GfYOwZggZ3YQ8JYMXRApMM0zyV25Dcw"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Printer-Friendly Version</span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/4 cup walnuts or pecans, toasted (I omitted)</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3 1/2 cups flour</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 teaspoons baking powder</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon salt</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 teaspoons pumpkin pie spice</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 eggs</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 cups firmly packed light brown sugar</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup pumpkin puree</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 Tablespoon vanilla extract</i></span></li>
</ul></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In the bowl of a stand mixer, mix together eggs, sugar, pumpkin puree, and vanilla extract on medium speed until well combined and thickened--about 2 or 3 minutes.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Using a spatula or your stand mixer on low speed, slowly add the flour mixture to the pumpkin mixture. Mixture will be crumbly. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Working with half the dough on a lightly floured surface, shape dough into a log about 3 x 10 inches. Set the dough on the lined baking sheet and repeat with the remaining dough.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>If you would like your biscotti to have a smooth top, dampen your hands and smooth the tops of each log. Bake for 25-30 minutes. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Remove the baking sheet from the oven and reduce the oven temperature to 300 degrees. Allow biscotti to cool for 15 minutes on the baking sheet. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>After 15 minutes, transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 1/2 inch thick. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Place the sliced biscotti back on the baking sheet and bake for another 10 minutes on each side or until the biscotti are firm. Let them cool completely. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Drizzle with white chocolate, if desired.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Source: Originally adapted from <a href="http://cookinginanapron.blogspot.com/2008/10/pumpkin-pie-biscotti.htmll"><span class="Apple-style-span" style="font-size: small;">Cooking in an Apron</span></a> and <span class="Apple-style-span" style="font-size: small;"><a href="http://gimmesomeoven.com/pumpkin-pie-biscotti/">Gimme Some Oven</a>, as seen on </span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="http://sweetpeaskitchen.com/2012/10/pumpkin-pie-biscotti/">Sweet Pea’s Kitchen</a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-24942378898982637612012-10-07T20:42:00.002-04:002012-11-14T21:29:17.917-05:00The Perfect Traditional Chili<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8060592089/" title="IMG_7841 by SPLemonade, on Flickr"><img alt=“Traditional Chili" height="427" src="http://farm9.staticflickr.com/8030/8060592089_9662bb6a92_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Everyone needs a traditional chili recipe to keep on hand. Similar to the <a href="http://www.southernpinklemonade.com/2012/09/baked-potato-soup.html"><span class="Apple-style-span" style="font-size: small;">baked potato soup</span></a> I recently posted, I have made a few different chili recipes. I was actually close to giving up... but when Russell requested chili one day I began my search for the perfect traditional chili recipe and I have found it. This chili has the perfect amount of spice with a meat to bean ratio that is spot on. Allowing the chili to simmer for 3 hours helps to thicken things up while also enhancing the flavor.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/8060574167/" title="IMG_7849 by SPLemonade, on Flickr"><img alt=“Traditional Chili" height="427" src="http://farm9.staticflickr.com/8035/8060574167_606195ebc6_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
I only made one batch of this chili since I wasn’t sure if this would be my "go-to” recipe. Now that I know that is it, I will definitely double the recipe the next time I make it to have some leftover to freeze. Russell enjoyed his over basmati rice while I enjoyed mine over fries (chili cheese fries!). Any way you prefer it, this is the perfect traditional chili. The recipe does call for a 12 ounce bottle of beer and after doing some reading, I have come to the conclusion to just use whatever brand you enjoy or have on hand. The original recipe suggest using either black beans, red kidney beans, or pinto beans, I choose to use red kidney beans for a more traditional chili. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b><u>Traditional Chili</u></b></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><u><br />
</u></b></span> <a href="https://docs.google.com/document/pub?id=1ZCqqcczBZt5YvS4smFpcsxdkR-jitCIYhpozzeT7UYA"><span class="Apple-style-span" style="font-size: large;">Printer-Friendly Version</span></a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1.5-2 pounds ground beef</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 large onion, finely diced</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3-4 cloves garlic, minced</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2- 15 ounce cans red kidney beans, drained and rinsed (you could also use black beans or pinto beans)</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>24 ounces tomato sauce</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>12 ounce bottle of beer</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>6 ounce can tomato paste</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>4.5 ounce can diced green chilies</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 Tablespoons chili powder</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 Tablespoon Worcestershire sauce</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 Tablespoon cumin</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1-2 teaspoons cayenne pepper, depending on how spicy you would like your chili</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 teaspoon paprika</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1-2 teaspoons hot sauce, depending on how spicy you would like your chili</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a large soup pot or dutch oven, brown ground beef with onion and garlic over medium-high heat. Drain beef of excess grease, if necessary. Add the remaining ingredients to the pot. Bring to a boil and then reduce heat to medium-low. Allow chili to simmer for 3 hours or until thickened. Stir occasionally. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Top with shredded cheese, green onions, or sour cream, if you would like. You can also serve chili over rice, fries, or even top your hotdog with it. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> Source: Originally adapted from the <span class="Apple-style-span" style="font-size: small;"><a href="http://www.amazon.com/Southern-Living-Readers-Top-Rated-Recipes/dp/0848730542">Southern Living Cookbook</a>, as seen on </span><a href="http://peaceloveandfrenchfries.com/2011/09/13/game-day-chili/"><span class="Apple-style-span" style="font-size: small;">Peace, Love, and French Fries</span></a></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-75622845146805736742012-09-30T20:15:00.000-04:002012-09-30T20:15:51.408-04:00Baked Potato Soup<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/7982670966/" title="Baked Potato Soup by SPLemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Baked Potato Soup" height="488" src="http://farm9.staticflickr.com/8302/7982670966_4b46fabf15_z.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Typically on Sunday mornings, while Russell is watching the college football recaps on ESPN (as if he didn’t watch all the games the day before), I will sit down and plan our menu for the next week. I find this really helpful and keeps me from worrying about what we are going to have for dinner each night during the week. I love adding homemade soups to our menu when the weather gets cooler! This baked potato soup is one of our favorites, and it took me several attempts to find a recipe that we really love. Other potato soups I tried were either too thick or too soupy; but like baby bear says--this soup was just right! :)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I baked the potatoes the night before and fried the bacon the morning we were to have this soup in order to cut down on the amount of time I was in the kitchen at dinnertime. As a result, the soup came together in less than 30 minutes. </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b><u>Baked Potato Soup</u></b></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<a href="https://docs.google.com/document/pub?id=1dEVVfSr_HWPbfvqoYTrzuEbY4YD8Nm-qgLDfnq0P5Nw"><span class="Apple-style-span" style="font-size: large;">Printer-Friendly Version</span></a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
<div style="text-align: left;">
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>4-5 medium to large baking potatoes</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2/3 cup flour</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>6 cups 2% milk</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3/4 cup shredded cheddar cheese</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 teaspoon salt</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon ground pepper</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cup sour cream</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup chopped green onions (I omitted)</i></span></li>
</ul>
</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Toppings:</b></span></div>
<div style="text-align: left;">
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Bacon, cooked and crumbled </i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Shredded cheddar cheese</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Green onions, chopped</i></span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div>
</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat the oven to 400 degrees F. Line a cookie sheet or large pan with aluminum foil. Pierce potatoes with a knife or fork. Place potatoes on pan and bake for 45 minutes to an hour or until potatoes are tender. After potatoes have cooled, peel and place them in a medium sized bowl. Coarsely mash potatoes and set aside.</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a large soup pot, add the flour. Over medium heat, slowly whisk in milk until smooth. While whisking often, cook over medium heat until thick, about 8 minutes. Add potatoes, cheese, salt, and pepper. Stir until cheese is melted. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
Stir in sour cream and green onions and cook on low until soup is heated through (do not boil). Serve topped with bacon, cheese, and green onions.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Source: Originally adapted from <span class="Apple-style-span" style="font-size: small;"><a href="http://www.myrecipes.com/recipe/baked-potato-soup-10000001654706/">Cooking Light</a>, as seen on </span><a href="http://www.twopeasandtheirpod.com/baked-potato-soup/"><span class="Apple-style-span" style="font-size: small;">Two Peas and Their Pod</span></a></span></div>
Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-30168428554056902992012-09-23T21:23:00.000-04:002012-11-14T21:30:06.822-05:00Cheesy Mexican Corn Dip<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7946378864/" title="IMG_7241 by SPLemonade, on Flickr"><img alt=“Cheesy Mexican Corn Dip" height="464" src="http://farm9.staticflickr.com/8178/7946378864_583c93ff0d_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now that football season is in full swing, I plan on making several appetizers throughout the day on Saturdays. For the first Saturday of the season I made a cheesy mexican corn dip as well as a crab dip. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
This cheesy Mexican corn dip is perfect for snacking on during football games. I halved the recipe below thinking that Russell and I certainly didn’t need a full recipe, I was wrong. We loved this dip and I really wish I had made more. No worries though, the next time I make it, I will definitely be making the full recipe. The sweet corn with the spicy peppers creates a wonderful flavor combination!</span><br />
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</span> <div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7946356798/" title="IMG_7267 by SPLemonade, on Flickr"><img alt="Cheesy Mexican Corn Dip" height="427" src="http://farm9.staticflickr.com/8440/7946356798_9839ab44c7_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
This recipe calls for 2 tablespoons of chipotle peppers in adobe sauce. The only can of chipotle peppers in adobe sauce that I found was huge, so I froze each pepper individually on a cookie sheet and then packaged them in a Ziploc bag to save for later. I cut out as many seeds from the peppers as possible, but the dip was still somewhat spicy. Admittedly, I do not like too much hea</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">t and I would recommend only using one pepper (without seeds) for the full recipe.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7946368800/" title="IMG_7260 by SPLemonade, on Flickr"><img alt="Cheesy Mexican Corn Dip" height="427" src="http://farm9.staticflickr.com/8314/7946368800_d09e1588d3_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b><u>Cheesy Mexican Corn Dip</u></b></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><u><br />
</u></b></span></span> <a href="https://docs.google.com/document/pub?id=1mtkhWICBD9VEciJ6CNxA2zOYekiSYqgVNMA2JyI6yDI"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Printer-Friendly Version</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><u><br />
</u></b></span> <span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 cups shredded mild cheddar cheese</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cup shredded Monterey Jack cheese</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 Tablespoons chipotle peppers in adobo sauce, minced</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 (4 ounce) can diced green chilies</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup mayonnaise</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/4 teaspoon garlic powder</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 cups fresh or frozen corn kernels</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 small tomato, seeded and diced</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 Tablespoons cilantro, chopped</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 green green onion, chopped (optional)</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<i>Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> Source: Originally adapted from: <span class="Apple-style-span" style="font-size: small;"><a href="http://ginamarieskitchen.com/2010/10/28/hot-corn-dip-2/">Gina Marie’s Kitchen</a>,</span> as seen on: <span class="Apple-style-span" style="font-size: small;"><a href="http://kitchensimplicity.com/cheesy-mexican-corn-dip/">Kitchen Simplicity</a></span></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-49405951888783289932012-09-09T15:39:00.001-04:002012-11-14T21:30:23.752-05:00Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7946437330/" title="IMG_7484 by SPLemonade, on Flickr"><img alt="Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze" height="604" src="http://farm9.staticflickr.com/8455/7946437330_44e83c67c6_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Fall is here! Well, at least that’s what I’ve been telling myself! I took advantage of all the fresh produce that goes along with the summertime, but now I am ready to begin enjoying some fall flavors--one of which is pumpkin. These pumpkin doughnuts are the first thing of the season that I used pumpkin in, but I can guarantee they won’t be the last. These baked doughnuts are so simple to make. I reduced the original recipe to only make 6 doughnuts which is reflected below. The glaze on these doughnuts is wonderful. I decided to drizzle the icing, keeping in mind that Russell does not like too much. I also didn’t have any maple extract on hand so I used maple syrup. The maple flavor was present but I think I will use maple extract next time. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7946465568/" title="PicMonkey Collage by SPLemonade, on Flickr"><img alt="Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze" height="320" src="http://farm9.staticflickr.com/8179/7946465568_42706e01d5_z.jpg" width="640" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><u>Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze</u></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><br />
</b></span> <a href="https://docs.google.com/document/pub?id=1AchrZ5qhQccAAZ4CPpMfZK2G9Wy0o4kQpbfPHCEU1M0"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Printer-Friendly Version</span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><br />
</b></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Doughnuts:</span></b></div><div style="text-align: left;"></div><ul><li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup cake flour</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking powder</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon baking soda</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch of ground nutmeg</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon ground cinnamon</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 Tablespoons light brown sugar, packed*</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 Tablespoons white sugar*</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tablespoon butter, melted</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup pure canned pumpkin puree</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons milk</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla extract</span></i></li>
</ul><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Glaze:</span></b></div><div style="text-align: left;"></div><ul><li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup powdered sugar</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoons maple extract</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground cinnamon</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons milk </span></i></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>*Half of a tablespoon is 1 1/2 teaspoons.</i></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><br />
</b></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span> <br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 425 degrees F. Spray a 6-well doughnut pan with non-stick pan. </i></span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a small bowl, combine cake flour, baking powder, salt, baking soda, ground nutmeg, ground cinnamon, brown sugar and white sugar.</i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span> <div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a medium sized bowl, melt butter. Stir in pumpkin puree. Add milk, egg, and vanilla extract, stir until combined. </i></span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Add dry ingredients to wet ingredients and stir until just combined. Evenly distribute the batter in the doughnut pan. Bake 6-7 minutes. Let cool 1-2 minutes in the pan and then remove to a wire rack to cool the rest of the way.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the glaze: </b><i>In a small bowl, combine powdered sugar, maple extract, ground cinnamon, and milk. Stir until combined. If you would like your glaze to be thinner, add a little more milk until you reach the desired consistency.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Drizzle glaze over doughnuts.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from: <span class="Apple-style-span" style="font-size: small;"><a href="http://www.tasteandtellblog.com/2011/09/baked-pumpkin-doughnuts-with-maple-cinnamon-glaze/">Taste and Tell</a></span></span></div></span></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-80949794148781338282012-09-03T19:39:00.000-04:002012-09-03T19:39:03.621-04:00Russell’s Birthday Cake: Chocolate Cake with Chocolate Icing<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7908668158/" title="Chocolate Cake with Chocolate Icing by SPLemonade, on Flickr"><img alt="Chocolate Cake with Chocolate Icing" height="640" src="http://farm9.staticflickr.com/8455/7908668158_efd2db00d1_z.jpg" width="427" /></a></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This past weekend was a big weekend for us. Russell was off on Friday for Labor day (he had Monday off too), his birthday was this past weekend, and college football started! When I asked Russell what kind of cake he wanted for his birthday he said dirt cake. I love dirt cake as much as the next person, but since we were having friends over to celebrate I thought it might be good to have an actual cake as well. Russell loves chocolate cake so I decided to make a small (6”) cake incase someone didn’t want dirt cake for dessert. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Russell had a great birthday and Alabama’s weekend opener against Michigan went great, we won 41-14!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/66617104@N03/7910089222/" title="PicMonkey Collage 3 by SPLemonade, on Flickr"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div>
<div style="text-align: left;">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7924708378/" title="PicMonkey Collage 4 by SPLemonade, on Flickr"><img alt="PicMonkey Collage 4" height="343" src="http://farm9.staticflickr.com/8311/7924708378_da9c621fe4_z.jpg" width="640" /></a></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made my new favorite chocolate cake that is so simple. I multiplied the original recipe by 1.5 so I would have enough for a 3-tier 6” cake. You will find below the different amounts that you will need to make different cake sizes. I didn’t get any pictures after the cake was cut, but it was great. I had just enough icing for a 3-tier, 6-inch cake so if you are making a larger cake you will probably need to double the icing recipe below. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><u><b>Chocolate Cake with Chocolate Icing</b></u></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="https://docs.google.com/document/pub?id=158G8RyhMUR3lxLN7E157Mhd_UA6cMwKhOW-_SZ7g9hY">Printer-Friendly Version</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<b><span class="Apple-style-span" style="font-size: large;">For the cake: </span></b>I have made this cake recipe before and it can be found here: <a href="http://www.southernpinklemonade.com/2012/07/mocha-cupcakes.html"><span class="Apple-style-span" style="font-size: small;"><b>Chocolate Cake</b></span></a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
If you are looking to make...</span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 dozen cupcakes: use the original recipe (bake for 18-20 minutes)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1- 6” inch 2-tier cake: use original recipe (bake for 25-30 minutes)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1- 6” inch 3-tier cake: multiply original recipe by 1.5 (bake for 25-30 minutes)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1- 8” inch 2 tier cake: multiply recipe by two (bake for 35-40 minutes) </span></li>
</ul>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Hershey’s Chocolate Icing:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 stick unsalted butter (8 Tablespoons), melted</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2/3 cup unsweetened cocoa powder</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3 cups powdered sugar</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/3 cup milk</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 teaspoons vanilla extract</i></span></li>
</ul>
<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions:</span></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<i>In a medium sized bowl, beat melted butter and cocoa powder until smooth. Alternately add the powdered sugar and milk. Beat until smooth. Stir in vanilla extract. Makes around 2 cups. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: Cake</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">--</span><span class="Apple-style-span" style="font-size: small;"><a href="http://www.simplyrecipes.com/recipes/super_easy_super_moist_chocolate_cupcakes/">Simply Recipes</a>, Icing-- </span><a href="http://www.hersheys.com/recipes/recipe-details.aspx?utm_source=redirect&utm_medium=redirect&utm_campaign=Redirect-recipes%20(asp)&id=184"><span class="Apple-style-span" style="font-size: small;">Hershey’s “Perfectly Chocolate” Icing</span></a></div>
Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-79083829792574988572012-08-30T21:40:00.000-04:002012-11-14T21:31:34.759-05:00Classic Vanilla Cupcakes for the upcoming Alabama game, Roll Tide!<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7889540954/" title="IMG_7088 by SPLemonade, on Flickr"><img alt="Classic Vanilla Cupcakes" height="427" src="http://farm9.staticflickr.com/8318/7889540954_4a053d1095_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This month has been quite busy. We were all prepared to move, but found out about two weeks before we were supposed to leave that we would be staying in Kansas for a little while longer. After canceling the movers, calling our landlord to tell them we were staying, and dealing with many other things that arose from us not moving home anymore, we are finally settling back into our routine. August and September are normally big months for us anyway, since Russell’s birthday is in August and college football normally starts in September. I was planning on being in Alabama and having some of our friends and family over for the game but since that didn’t happen it will just be Russell, Jake and I.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7889550438/" title="IMG_7153 by SPLemonade, on Flickr"><img alt="Classic Vanilla Cupcakes" height="481" src="http://farm9.staticflickr.com/8298/7889550438_aafe77a4f8_z.jpg" width="640" /></a> </span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Although it will only be the three of us watching the game this weekend, I have already planned a wonderful menu full of football food. We will also be having these cupcakes. I have posted a vanilla cupcake recipe a while back but this is definitely my new favorite. I have made it several times since I first discovered it a few weeks ago. Since Alabama’s colors are white and crimson, I wanted to make a vanilla cupcake with white buttercream frosting. I found some adorable houndstooth cupcake liners and as an Alabama fan, I couldn’t pass them up! I also wanted to add a little something to decorate the cupcakes with. I thought the Alabama “A” would be great. I found one online, copied and pasted it about 12 times into a word document, and printed it. I then melted some red candy melts with a little bit of coconut oil. I placed the “A’s” that I printed out under some wax paper and traced the “A’s” with the melted red candy melts (I used a size 2 pipping tip). I think they turned out pretty well! Of course, these cupcakes are definitely customizable according to your to team loyalty.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7889532136/" title="Picture 1 by SPLemonade, on Flickr"><img alt="Picture 1" height="333" src="http://farm9.staticflickr.com/8039/7889532136_6d33a8ccec.jpg" width="500" /></a></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
While piping the icing always looks pretty, I decided to once again just use a knife to ice the cupcakes. Russell isn’t a big fan of icing so it works out well. I halved the vanilla buttercream icing that is below since I knew I wouldn’t need as much but if you do plan on pipping the icing, I would definitely make the entire batch. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b><u>Vanilla Cupcakes with Vanilla Buttercream</u></b></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><br />
</b></span> <a href="https://docs.google.com/document/pub?id=1-9M0EsuobTaRZBE5rK59Frl4-h46bdVAQ6C0-tOFytQ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Printer-Friendly Version</span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Cupcakes:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<b>Ingredients:</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 cups cake flour</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/4 teaspoons baking powder</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon baking soda</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 teaspoon salt</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 eggs</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3/4 cup white sugar</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 1/2 teaspoons vanilla extract</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup canola oil</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup buttermilk</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<i>Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. Spray with non-stick spray.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>In another medium sized bowl, beat eggs for approximately 30 seconds. Add sugar and beat for another 30 seconds. Beat in oil and vanilla extract.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Add half of the flour mixture to the sugar mixture and beat on low until just combined. Next add half of the buttermilk and once again beat on low until just combined. Use a spatula between each addition to scrape the sides of the bowl. Continue with the other half flour and then end with the rest of the buttermilk. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Fill each muffin tin about 2/3 full. Bake for approximately 12-15 minutes. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Allow to cool for 1 minute in the muffin tin. Then remove to a wire rack to continue cooling.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Once cupcakes have cooled ice with vanilla buttercream. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b>Vanilla Buttercream</b></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span> <b>Ingredients:</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>20 Tablespoons (2 1/2 sticks) unsalted butter, softened</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 1/2 cups powdered sugar</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/8 teaspoon salt</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 teaspoons vanilla extract</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 Tablespoons heavy cream</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Using a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add powdered sugar and salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Scrape down the bowl and beat about 15 seconds at medium speed until the mixture is fully combines.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Scrape the bowl once again and add vanilla extract and heavy cream. Beat for about 10 seconds until incorporated.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> <i>Increase speed to medium-high speed and beat until light and fluffy. This will take about 4 minutes. Make sure to scrape the bowl once or twice during this time.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i> Source: </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cupcakes-- <span class="Apple-style-span" style="font-size: small;"><a href="http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html">Glorious Treats</a>, </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Buttercream-- Originally from Cooks Illustrated, 2007 as seen on <span class="Apple-style-span" style="font-size: small;"><a href="http://www.crumblycookie.net/2008/02/10/four-vanilla-frostings/">The Way the Cookie Crumbles</a></span></span>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-74312083578513478332012-08-07T20:33:00.000-04:002012-11-14T21:31:51.096-05:00Peach Crumble<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7712026358/" title="Peach Crumble by SPLemonade, on Flickr"><img alt="Peach Crumble" height="427" src="http://farm9.staticflickr.com/8421/7712026358_997deb6de1_z.jpg" width="640" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We are a peach loving family. Back home in Alabama I look forward to peach season every year. In my opinion, there are not any better peaches than the ones that come from Chilton County in Alabama. We always stop at Durbin Farms to buy our peaches, but you can find them all over the state. Sadly, since we have been away from home the last several years, I haven’t been able to enjoy Chilton County peaches as much as I’d like. I was able to find some Georgia peaches (which are a close second to the ones from Chilton County) here in Kansas at the very beginning of peach season, but a few weeks later they were all gone. While Missouri peaches aren't nearly as good as the ones from home, I have still been obsessed with them. I posted this picture on Instagram a couple of weeks ago: </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7712109028/" title="Peaches by SPLemonade, on Flickr"><img alt="Peach Crumble" height="500" src="http://farm9.staticflickr.com/8428/7712109028_9a31cd821a.jpg" width="500" /></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This picture pretty sums up how much our family loves peaches. We have had about 6 pounds of peaches in our refrigerator at any given moment the last couple of months. We mostly eat them fresh as snacks or with breakfast, but I wanted to also make something with them as well. I came across a peach and blueberry crumble recipe and thought it would be perfect. I ended up leaving the blueberries out but you can add them or raspberries as well. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/66617104@N03/7712059918/" title="Peach Crumble by SPLemonade, on Flickr"><img alt="Peach Crumble" height="427" src="http://farm9.staticflickr.com/8429/7712059918_35118a361b_z.jpg" width="640" /></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Overall we really enjoyed this peach crumble. I made it one afternoon and it was gone by the next day. I reduced the sugar some and added old-fashioned oats to the crumble topping and it was perfect. If you can’t find any good peaches you can substitute nectarines instead.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-size: large;"><b><u>Peach Crumble</u></b></span></span><br />
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</span></div><div style="text-align: left;"><span class="Apple-style-span" docs.google.com="docs.google.com" document="document" https:="https:" id="10Q0cRDgZMGYlinCYUKaOLodPk6gVGhjn7kAhX_727N4" pub="pub" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="https://docs.google.com/document/pub?id=10Q0cRDgZMGYlinCYUKaOLodPk6gVGhjn7kAhX_727N4">Printer-Friendly Version</a></span><br />
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</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients: </span></b><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>For the filling: </i></b></span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>2 pounds of peaches, peeled and sliced in 1/2 inch wedges (I used somewhere between 8-10 peaches)</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cup blueberries or raspberries, optional</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/2 cup white sugar</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>3 tablespoons cornstarch</i></span></li>
</ul><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>For the crumble topping:</i></b></span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>6 Tablespoons unsalted butter, room temperature</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/4 cup light-brown sugar</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cup whole wheat pastry flour or all-purpose flour</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>1/4 cup old-fashioned oats</i></span></li>
</ul><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Preheat oven to 375 degrees F. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a large bowl, combine white sugar and cornstarch. Toss in peaches (and blueberries or raspberries, if using) until peaches are well coated.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Pour filling into an 8x8 baking dish or pie dish.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a medium sized bowl, cream together butter and brown sugar. Stir in the flour until mixture resembles coarse sand. Toss in oats until just combined. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Spoon crumble topping evenly over filling. Bake for about 40-50 minutes. After about 30 minutes tent with foil. Allow to cool at least 20 minutes before serving.</i></span><br />
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</i> Source: slightly adapted from <span class="Apple-style-span" style="font-size: small;"><a href="http://www.mrsregueiro.com/2012/07/peach-blueberry-crumble.html">Mrs. Requeiro’s Plate</a>, originally adapted from: </span><a href="http://www.marthastewart.com/907424/peach-crumble"><span class="Apple-style-span" style="font-size: small;">Martha Stewart: Everyday Food July/August</span></a></span></div>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.comtag:blogger.com,1999:blog-9175971861177895643.post-45765830046694189052012-07-31T08:23:00.000-04:002012-07-31T10:22:24.483-04:00Foodie Pen Pals Reveal Day<div align="center">
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Last month I signed up for Foodie Pen Pals for the first time. Once you sign up, you are matched with two different people--one is the person who you send a package to and the other is the person you receive a package from. If you’re interested in joining or would just like more details, click below!</div>
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<a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank" title="The Lean Green Bean"><img alt="The Lean Green Bean" src="http://www.theleangreenbean.com/wp-content/uploads/2012/03/fpplogo.jpg" style="border: none;" /></a><br />
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Kristen from <span class="Apple-style-span" style="font-size: small;"><a href="http://Realfoodforfuel.blogspot.com/">Real Food for Fuel</a> was chosen to send me a package. </span>She just became a Registered Dietitian in June and is passionate about running. Since she is from Virginia and currently lives there, she included some items from the area:<br />
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<a href="http://www.flickr.com/photos/66617104@N03/7680590392/" title="Food Pen Pal Package for July by SPLemonade, on Flickr"><img alt="Food Pen Pal Package for July" height="427" src="http://farm9.staticflickr.com/8002/7680590392_5397063a65_z.jpg" width="640" /></a></div>
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She did such a great job--we loved everything! The salt water taffy is delicious, I actually had to hide them from myself to stop eating them! In her note (not pictured), she included a recipe to use with the popsicle molds, and an adorable picture of her, her husband, and her dog, Kenya, running.<br />
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If you’d like to see what I sent my foodie pen pal, Mollie, check out her new blog: <a href="http://www.zensmiles.blogspot.com/"><span class="Apple-style-span" style="font-size: small;">Zen Smiles</span></a></div>
</div>Heatherhttp://www.blogger.com/profile/11468689918637462996noreply@blogger.com