tag:blogger.com,1999:blog-12900302551670799512024-03-28T03:35:42.324-04:00Kosher KitchenTrials and tribulations of an everyday cook just trying to keep herself and her husband well fed in a kosher home.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-1290030255167079951.post-86965088029066054692015-12-21T16:02:00.001-05:002015-12-21T16:02:20.387-05:00Chocolate Walnut BiscottiHappy holidays! I've been a bit MIA, as life has kept me pretty busy over the last few months, but now that it's the holiday season I am getting back in the kitchen. This month's challenge for What's Baking was to make biscotti. Biscotti is one of those things that I usually enjoy when I have it, but I don't usually seek it out. However, I was intrigued and excited to take on this challenge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZwn4ZlXky4ldA-LtcKzUiYS2sOjmv9Y8sORsjdJRIVGETIeKgIADY1kEwM_B5lA5zcWXn6DQHTnzROhju-7fEz31ItRrD9XiAFQjIME5iR8jTICoM1NRx7HoLpY67dXK9IvIcuOkJINC/s1600/IMG_2051.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZwn4ZlXky4ldA-LtcKzUiYS2sOjmv9Y8sORsjdJRIVGETIeKgIADY1kEwM_B5lA5zcWXn6DQHTnzROhju-7fEz31ItRrD9XiAFQjIME5iR8jTICoM1NRx7HoLpY67dXK9IvIcuOkJINC/s320/IMG_2051.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3CIKG4GszeUQgEVrsgOd-YnWiS9SKKWqZ5iNbWZPhQ6_fWpjabahUabNdLPnf6ibRkzRyZSRglQuxZM9ogIk-tSqdTzPxEXztE2em60mgFYAWVcEwe4XOPTFBYYXS0dU6kNjv5n3qhQp/s1600/IMG_2038.JPG" imageanchor="1"></a></div>
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I turned to my trusted copy of <a href="http://www.amazon.com/Craft-Baking-Cookies-Sweets-Inventing/dp/0307408108/ref=sr_1_1?s=books&ie=UTF8&qid=1450669165&sr=1-1&keywords=the+craft+of+baking">The Craft of Baking</a> and found the perfect recipe - chocolate walnut biscotti. Sounds good to me! In general, making biscotti is pretty easy - make the dough, roll it into two logs, cook it, cut it, cook it again and done. Then I noticed a "tip" at the bottom of the page saying that the dough is very sticky, so you should use ample flour while rolling it out. Yeah, that turned out to be an understatement. I thought I used plenty of flour while rolling out the first half of the dough....see the picture below to see how well that turned out! My second half went over much better. In the end, you cut the logs into the individual biscotti so no one would guess how awkward the shape was to begin with, but I am still laughing at myself for how it looked!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3CIKG4GszeUQgEVrsgOd-YnWiS9SKKWqZ5iNbWZPhQ6_fWpjabahUabNdLPnf6ibRkzRyZSRglQuxZM9ogIk-tSqdTzPxEXztE2em60mgFYAWVcEwe4XOPTFBYYXS0dU6kNjv5n3qhQp/s1600/IMG_2038.JPG"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3CIKG4GszeUQgEVrsgOd-YnWiS9SKKWqZ5iNbWZPhQ6_fWpjabahUabNdLPnf6ibRkzRyZSRglQuxZM9ogIk-tSqdTzPxEXztE2em60mgFYAWVcEwe4XOPTFBYYXS0dU6kNjv5n3qhQp/s320/IMG_2038.JPG" width="320" /></a> </div>
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This was a fun challenge. And biscotti keeps for weeks in an airtight container so this is something that I could bring as a hostess gift or can serve to guests even if I don't want to prep one more thing in the day or two leading up to the event. I always a love a good make-ahead recipe!<br />
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Be sure to check out Coleen's blog <a href="http://www.theredheadbaker.com/">The Redhead Baker</a> to see this month's round-up. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" /></a></div>
<br /><b><span style="font-size: x-large;">Chocolate Walnut Biscotti </span></b>(slightly adapted from <a href="http://www.amazon.com/Craft-Baking-Cookies-Sweets-Inventing/dp/0307408108/ref=sr_1_1?s=books&ie=UTF8&qid=1450669165&sr=1-1&keywords=the+craft+of+baking">The Craft of Baking</a>)<br />
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<b>Ingredients</b><br />
1 cup walnut pieces, roughly chopped<br />
1 cup unbleached all-purpose flour, plus more for rolling<br />
1/3 cup unsweetened cocoa powder<br />
1/2 cup packed dark brown sugar<br />
1/4 cup granulated sugar<br />
2 tbsp unsalted butter, cut into small pieces, at room temperature<br />
1/4 tsp baking soda<br />
1/4 tsp kosher salt<br />
2 large eggs<br />
1 large egg yolk<br />
2 tsp coffee extract (recipe below)<br />
3/4 tsp pure vanilla extract<br />
1/2 cup semisweet chocolate chips<br />
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<b>Directions</b><br />
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.<br />
- Spread the walnuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the oven and cool the sheet on a wire rack. Keep the oven on.<br />
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until well combined and no butter pieces are visible, about 4 minutes.<br />
- In a medium bowl, whisk together the eggs, egg yolk, coffee extract, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts and the chocolate chips and beat just to combine.<br />
- Turn out the dough onto a generously floured work surface (***if you think you've put down enough flour, add another generous sprinkle!) and divide in half. Shape each portion into a 16 x 2inch log, and transfer them to the prepared baking sheet, spacing them about 3 inches apart.<br />
- Bake, rotating the sheet halfway through, until the logs are firm to the touch (about 20-30 minutes). Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.<br />
- Reduce the oven temp to 250 degrees F.<br />
- Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.<br />
- Biscotti can be kept in an airtight container at room temperature for up to 3 weeks.<br />
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<b><span style="font-size: large;">Coffee Extract</span></b><br />
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<b>Ingredients</b><br />
1/4 cup hot water<br />
2oz jar of instant espresso powder<br />
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<b>Directions</b><br />
- Slowly stir the hot water directly into the jar of espresso powder.<br />
- Cover the jar with the lid (closing the lid tightly) and shake well to combine.<br />
- Use immediately or keep in a dark cupboard at room temperature for up to 6 months.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com4tag:blogger.com,1999:blog-1290030255167079951.post-72531492062681914892015-08-28T07:00:00.001-04:002015-08-28T09:12:47.818-04:00What's Baking S'mores Round-UpI had the pleasure of hosting this month's What's Baking, which also
meant I got to come up with a few theme ideas before it was put to a
vote. I looked at what different foods had a "day" in August and
noticed that August 10th was National S'mores Day. I mean how can you
NOT want to celebrate that?! Thankfully the group of bloggers voting
agreed with me. Variations of s'mores it was!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" /></a></div>
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Here are the delicious treats that these lovely ladies came up with:</div>
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Kate from <a href="http://katerecipebox.com/">Kate's Recipe Box</a> made a<a href="http://katerecipebox.com/2015/08/24/smore-pizza/"> S'more Pizza</a>, which I highly approve of.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETZ6p2oQj9lWMooHBTxmCXCFHNCk19stK97VnkHPmvZ4BT6EbSzEBk6Mq8ve-f71uZfdwLr_JN_5jMeqyfJSDQpIlih05iStXjBo2r6Nwvpxq1YrUkTmmz84UaDu1U_byx4bIq7l4gHfV/s1600/smorepizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETZ6p2oQj9lWMooHBTxmCXCFHNCk19stK97VnkHPmvZ4BT6EbSzEBk6Mq8ve-f71uZfdwLr_JN_5jMeqyfJSDQpIlih05iStXjBo2r6Nwvpxq1YrUkTmmz84UaDu1U_byx4bIq7l4gHfV/s320/smorepizza.jpg" width="320" /></a></div>
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Liz from <a href="http://www.books-n-cooks.com/">Books and Cooks</a> mixed peanut butter and s'mores in these <a href="http://www.books-n-cooks.com/2015/08/19/peanut-butter-smores-oatmeal-cookie-bars/">Peanut Butter S'mores Oatmeal Cookie Bars</a>. How yummy does that sound??</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1t09xF1JcvRiLnAkBAX_MOQ_XqgTljelsUV0GtCSxGSBlT6tjOUWtE6cLT6W4_2TZNHdDxvS56U-MHzU7Wt7ZZI6aC-CBoBdOkE9RBRxJU0TNiREke7FiognkjyM7pntdB6esLGFREIG/s1600/Peanut-Butter-Smores-Bars-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1t09xF1JcvRiLnAkBAX_MOQ_XqgTljelsUV0GtCSxGSBlT6tjOUWtE6cLT6W4_2TZNHdDxvS56U-MHzU7Wt7ZZI6aC-CBoBdOkE9RBRxJU0TNiREke7FiognkjyM7pntdB6esLGFREIG/s320/Peanut-Butter-Smores-Bars-2.jpg" width="320" /></a></div>
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Colleen (aka <a href="http://www.theredheadbaker.com/">The Red Head Baker</a>) made <a href="http://www.theredheadbaker.com/mini-smores-cheesecakes/">Mini S'mores Cheesecakes</a>, which I need in my life soon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-frMnzP5lkVKOFMDHY6QpcJAsF7yQa-MMhyZc1XnHF-9L5leivIsmnCNrzxHylFu7ny2mi8FObDgmZMuNt7mj_B7iJDdlOQUZ9mYe4COfu13gORYoYOuLMISmiV9yUmKPDCA-3iIMgJT/s1600/mini-smores-cheesecakes-1-1024x819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-frMnzP5lkVKOFMDHY6QpcJAsF7yQa-MMhyZc1XnHF-9L5leivIsmnCNrzxHylFu7ny2mi8FObDgmZMuNt7mj_B7iJDdlOQUZ9mYe4COfu13gORYoYOuLMISmiV9yUmKPDCA-3iIMgJT/s320/mini-smores-cheesecakes-1-1024x819.jpg" width="320" /></a></div>
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Nicole of <a href="http://cookiesonfriday.blogspot.com/">Cookies on Friday</a> made <a href="http://cookiesonfriday.blogspot.com/2015/08/smores-stuffed-cookies.html">S'mores Stuffed Cookies</a>. I've never stuffed cookies before but now I want to try!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8bc41zyCks65MOWuhElssdpGDPjehKny8QAGtRPzE2hCCac2ctAU2D2_MN0fMGNDmk80q3CbGJDbKHwIQSlgpvlx7MrJFhcsA01ycDbqpwiCDH25XukqGABtPBrZGa35Z5O_7rYxdtaj/s1600/SmoresCookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8bc41zyCks65MOWuhElssdpGDPjehKny8QAGtRPzE2hCCac2ctAU2D2_MN0fMGNDmk80q3CbGJDbKHwIQSlgpvlx7MrJFhcsA01ycDbqpwiCDH25XukqGABtPBrZGa35Z5O_7rYxdtaj/s320/SmoresCookies.JPG" width="320" /> </a></div>
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Ashley at<a href="http://cheesecurdinparadise.blogspot.com/"> Cheese Curd in Paradise</a> made a delicious looking <a href="http://cheesecurdinparadise.blogspot.com/2015/08/smores-poke-cake.html">S'mores Poke Cake</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcziqx1ev9OXT9_I_tdNSTsl5N6NH5bP2zCMSRxSPwjwy4IZxMq3qCXwIt3riFzqtoxkttlhqiSXPgt9mgXjUDau49TsOaIDn2CmfztS6aDQm3-FRGJiYO8E5MSJawiwXIGlaD-eVO5UG8/s1600/IMG_9952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcziqx1ev9OXT9_I_tdNSTsl5N6NH5bP2zCMSRxSPwjwy4IZxMq3qCXwIt3riFzqtoxkttlhqiSXPgt9mgXjUDau49TsOaIDn2CmfztS6aDQm3-FRGJiYO8E5MSJawiwXIGlaD-eVO5UG8/s320/IMG_9952.jpg" width="320" /></a></div>
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<a href="http://www.cookaholicwife.com/"> </a></div>
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<a href="http://www.cookaholicwife.com/">Cookaholic Wife</a>, Nichole, made a <a href="http://www.cookaholicwife.com/2015/08/whats-baking-smores-pot-de-creme.html">S'mores Pot de Creme</a>, though she has blogged about s'mores many times before, so be sure to check out the rest of her treats!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QI4Zq4BVGkrFvKE7hNRz4lILN80ELbptmzrYQ5OEWaaiGiHysHjePUskNq0q_a2Z1jSr3RfOknMMrL6a9lFxGQ8CJZYsC_j9W7GA9nhgKbV2Sqt7rt24p-DT9_m0w5GYUDv5wESRkdmv/s1600/smores.pot.de.creme2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QI4Zq4BVGkrFvKE7hNRz4lILN80ELbptmzrYQ5OEWaaiGiHysHjePUskNq0q_a2Z1jSr3RfOknMMrL6a9lFxGQ8CJZYsC_j9W7GA9nhgKbV2Sqt7rt24p-DT9_m0w5GYUDv5wESRkdmv/s320/smores.pot.de.creme2.jpg" width="244" /></a></div>
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This theme made Jaida of <a href="http://sweetsbeginning.blogspot.com/">Sweet Beginnings</a> remember how awesome marshmallows are with her <a href="http://sweetsbeginning.blogspot.com/2015/08/whats-baking-smores-cookie-bars.html">S'mores Cookie Bars</a> (seriously though, how could she not like marshmallows?!?!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvn-jo3ndCAnYncdeXsQojA0D5XQQYod-xqN5_tLO2xlNWRm6qWPXzvu6xEYJMpqRFSolzFyKNeeGlKli82SRHWwKA5-2EcY5Br6Wu2AQSqhbEyTD3yLo7xtrIxZNM7SuttsB7u80O24H/s1600/20271331668_7fdf4170f7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvn-jo3ndCAnYncdeXsQojA0D5XQQYod-xqN5_tLO2xlNWRm6qWPXzvu6xEYJMpqRFSolzFyKNeeGlKli82SRHWwKA5-2EcY5Br6Wu2AQSqhbEyTD3yLo7xtrIxZNM7SuttsB7u80O24H/s320/20271331668_7fdf4170f7.jpg" width="320" /></a></div>
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Eva over at <a href="http://evabakes.blogspot.com/">Eva Bakes</a> made <a href="http://evabakes.blogspot.com/2015/08/smores-cupcakes.html">S'mores Cupcakes</a>. Though she only made half her recipe quantity because she "didn't need 20 cupcakes". I just..... EVERYONE needs 20 cupcakes. I think she regretted this decision once the 10 cupcakes were devoured within minutes.</div>
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Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com1tag:blogger.com,1999:blog-1290030255167079951.post-28972162213314697472015-08-28T07:00:00.000-04:002015-08-28T07:00:06.924-04:00S'mores BrowniesI have a family friend who will almost always bring her famous "brownie s'mores" to a party. And they go like hot cakes. Seriously delicious. She very nicely shared her recipe with me and I saw how insanely simple they were to make (ie make boxed brownie mix, before it's done cooking pull it out, add marshmallows and chocolate chips, finish cooking then add graham crackers, cut and eat). I have made them on more than one occasion since she shared this with me (uh, don't kill me for sharing this, Nancy!). So when it was decided that this month's What's Baking theme was going to be Variations of S'mores, I knew I wanted to tackle brownie s'mores, but I wanted to think outside of "the box".<br />
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I was invited to a barbecue at a dear friend''s house earlier this month and I knew this would be the perfect treat to bring as my contribution to the meal. They keep kosher as well, so I knew I would need to make these parve. I asked around to some blogger friends and after reviewing a few dairy-free brownie recipes I settled on one from <a href="http://mykitchenjourney.blogspot.com/">Cathy's Kitchen Journey</a>. Except when I went to make it I didn't have time to get the espresso powder, so I essentially made the recipe she adapted from (I left out the nuts in case of allergies as well). Though I realized toddlers were going to be eating these so I should probably omit it anyway otherwise you probably didn't want to be around these little ones come bedtime!<br />
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The intended date this post was to go live was actually ON National S'more Day, however I decided to do a second try and adjust how I assembled the brownies. You see, I had originally made them using kosher mini marshmallows, which I had chopped to try to make them a little gooey-er (for whatever reason I find them never get as gooey as non-kosher marshmallows). They tasted good, but a guest at the party had commented that she couldn't eat them because she's vegetarian (and therefore couldn't eat the fish gelatin). She mentioned that if I had used Fluff she could have eaten it, as it does not have any gelatin. A light went off in my head. This was the perfect substitution in the brownies! So, thankfully my nephew was having a birthday last weekend, so I quickly offered to bring some brownies to share with the guests.<br />
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<div style="text-align: center;">
<span style="font-size: x-small;"><i>my first attempt</i></span></div>
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<br />
The final result is delicious and definitely something that I will be making again. It really isn't much harder than baking brownies out of a box!<br />
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<br />
<span style="font-size: x-large;"><b>Brownie S'mores</b></span> <span style="font-size: xx-small;">(adapted from <a href="http://m.allrecipes.com/recipe/16722/fudgy-brownies-i/?mxt=t06rda">AllRecipes.com</a>)</span><br />
<br />
<b>Ingredients</b><br />
3/4 cup unsweetened cocoa power<br />
1/2 tsp baking soda<br />
2/3 cup vegetable oil, divided<br />
1/2 cup boiling water<br />
2 cups granulated sugar<br />
2 eggs, room temperature<b> </b> <br />
1 1/3 cups all-purpose flour<br />
1 tsp vanilla extract<br />
1/4 tsp salt<br />
8oz (approx) Fluff<br />
3 large rectangles graham crackers<br />
<br />
<b>Directions</b><br />
- Preheat oven to 350 degrees F. Grease a 9x13in pan.<br />
- In a large bowl, stir together the cocoa powder and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened.<br />
- Stir in the sugar, eggs (one at a time) and remaining 1/3 cup oil.<br />
- Add the flour, vanilla, and salt. Mix just until the flour is blended in.<br />
- Spread evenly into the prepared pan.<br />
- Bake for 30min.<br />
- While it's baking, put the graham crackers in the food processor (breaking into smaller pieces as you put them in). Pulse until they are a fine crumble.<br />
- Remove the pan from the oven (do not turn the oven off!).<br />
- Spoon Fluff over the brownies, letting it sit approx 1 minute before spreading (it's much easier to spread after it's melted a bit).<br />
- Sprinkle the graham cracker dust over the marshmallows, gently pressing down to help it stick to the Fluff.<br />
- Bake an additional 5-7 min.<br />
- Allow to cool before cutting and serving.<br />
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Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-1154813510022927982015-06-30T07:00:00.000-04:002015-06-30T07:00:08.337-04:00Angel Food CupcakesSummertime. The time of year when berries are in season and I crave light, airy desserts. This month's theme of What's Baking was Baking with Fresh Fruits which made me very excited. I am always looking to expand my repertoire, especially for dishes I can bring to a party or BBQ so I took this challenge as an opportunity to do just that. When I think of fresh fruit and the summer, I immediately think of one of my favorite treats - angel food cake with whipped cream and berries. Seriously....a moist, light cake with fluffy whipped cream and super ripe berries. There is nothing better. And to make it handheld and easier to eat? Yum! Excuse me while I go eat another cupcake before typing the next paragraph.<br />
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<br />
This recipe that I found online produced a perfectly moist cake. And to make it a little more fruity I added fresh berries into the batter so there's even more of a berry punch in each bite. I'll admit, I only put berries into half the batch I made just in case it didn't come out as I intended, but next time I'll be adding berries to all my cupcakes.<br />
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This was not only a great way to use the berries I've received in my CSA box but they are also the perfect addition to any summer party (they can even be made red, white and blue for 4th of July!) And remember how I said I was trying to find something I could bring to a party? Well, I didn't actually have any parties to attend before this blog post had to go live, so I hope my neighbors are hungry!<br />
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<span style="font-size: x-large;"><b>Angel Food Cupcakes</b></span> <span style="font-size: x-small;">(slightly adapted from <a href="http://www.cookingclassy.com/2013/04/angel-food-cupcakes/">Cooking Classy</a>)</span><br />
<br />
<b>Ingredients</b><br />
3/4 cup + 2 tbsp granulated sugar<br />
1/2 cup cake flour<br />
1/4 tsp salt<br />
6 egg whites, room temperature<br />
2 1/2 tbsp warm water<br />
1/2 tsp + splash vanilla extract, divided<br />
3/4 tsp cream of tartar<br />
strawberries and/or blueberries<br />
1 pint heavy cream<br />
<br />
<b>Directions</b><br />
- Preheat oven to 350 degrees Fahrenheit. Line muffin tins with cupcake liners (my batter yielded 18 cupcakes)<br />
<b>-</b> In the food processor, pulse granulated sugar until it is super fine (a minute or two)<br />
- In a mixing bowl, sift together half the sugar, all of the flour and salt.<br />
<b>- </b>In the mixing bowl of your electric mixer (a large mixing bowl if you're using a handheld mixer) whisk together the egg whites, water, 1/2 tsp of vanilla and cream of tartar at a low speed until well combined. Turn mixer up to a medium speed and slowly add the remaining sugar until medium peaks form.<br />
- Sift a thin layer of the flour mixture over the egg white mixture and using a rubber spatula, fold it into the egg mixture to incorporate it. Repeat with the rest of the flour mixture, using small batches (I did about 10 additions).<br />
- Divide batter into the liners, filling them 3/4 of the way (you should have some batter left over at this point). Slice the strawberries or halve the blueberries and insert the berries throughout the batter in the liners (pushing the berries into the cups). Use the rest of the batter to cover the berries, filling the liners almost to the top.<br />
- Bake cupcakes for 18-20 minutes, until golden brown and a toothpick inserted into the center comes out clean.<br />
- Let cool completely on wire racks.<br />
- While the cupcakes cool, whip the heavy cream and a splash of vanilla into a fluffy consistency. Once the cupcakes are cool, spread the whipped cream on top (I used a silicone decorating tool). Then top with additional berries (sliced strawberries or whole blueberries).Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-34195862294354887512015-04-28T07:00:00.000-04:002015-04-28T08:10:54.254-04:00Baked Garlic Rice PilafThis month's theme for What's Baking is "Baking with Garlic". My mind immediately went to garlic knots or garlic breadsticks or even a delicious garlic rosemary bread I found online. But I wanted to think outside the box. Plus, I eat enough bread as it is, did I <i>really</i> need that much extra bread in my house?? Of course my answer would still have been YES!! But, alas, I had nowhere to add it to my menu plan, plus I needed a side dish to my Shabbat chicken dinner.<br />
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<br />
Then I remembered a delicious rice pilaf I had made a few years back and realized I had never shared it here! I don't remember how I first came across this exact recipe, but it is from my dear friend Jessica's blog.<br />
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Rice pilaf is rice cooked in stock (and not, as one contestant on Top Chef a few seasons ago thought, rice with 'a lot of stuff in it"). And this baked version uses some stock at the beginning and adds more partway through cooking. I made a small adjustment to make this dish appropriate for a meat meal, then satisfied my own garlic craving by adding extra garlic. The original recipe called for crushed garlic only, but just wait until you get the smooth deliciousness of a cooked garlic chunk. It is like a little bite of heaven. I had first made this back when coconut oil was becoming a thing so I used that as a parve substitute for butter and think that it really adds to the flavor of this dish.<br />
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I'm looking forward to seeing what everyone else made this month. Garlic just might be my favorite ingredient to use!<br />
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<span style="font-size: x-large;"><b>Baked Garlic Rice Pilaf </b></span><span style="font-size: x-small;">(slightly adapted from <a href="http://www.sunnysideupsd.com/2013/07/baked-garlic-rice-pilaf/">Sunny Side Up</a>)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Ingredients</b></span><br />
<span style="font-family: inherit;">2 Tbsp coconut oil</span><br />
<span style="font-family: inherit;">3 garlic cloves, crushed</span><br />
<span style="font-family: inherit;">3 garlic cloves halved, quartered or roughly chopped<br />
1 cup brown rice<br />
2 1/2 cups chicken broth, divided **use vegetable broth if you want to make this a parve dish</span><br />
<span style="font-family: inherit;">salt and pepper to taste</span><br />
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<b>Directions</b><br />
- Preheat oven to 375<br />
- Melt the oil in a large skillet over medium-high heat. Add the garlic and rice and cook for approx 3 minutes, or until the garlic starts to turn golden brown.<br />
- Add 1 cup of broth, salt and pepper and bring to a boil. Transfer the rice, garlic and broth to a casserole dish with a tight fitting lid or use two sheets of foil to seal a deep dish.<br />
- Bake for 25 minutes.<br />
- Remove the dish from the oven and stir in the rest of the broth (1 1/2 cups).<br />
- Re-cover the dish and continue baking for 45 minutes.<br />
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Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-83940199283815353102015-04-10T15:35:00.001-04:002015-04-10T15:35:49.520-04:00Fried Chicken StripsEvery year for Chanukah my grandmother makes fried chicken which she serves along with biscuits, latkes, and applesauce. She coats her chicken in matzah meal before frying and it comes out crispy and delicious. So when I was looking through my copy of A Treasury of Jewish Holiday Baking and came to the chapter called "A Baker Becomes a Cook", I wasn't surprised to see a recipe for chicken cutlets in the Passover section.<br />
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This can be a good lunch or dinner and should appeal to the whole family. I would use this same recipe throughout the year (most likely only adjusting the oil I use for frying and maybe using flour instead of the potato starch if we didn't have any more on hand).<br />
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Fried Chicken Strips (slightly adapted from <a href="http://www.amazon.com/gp/product/B00NWJCYGO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00NWJCYGO&linkCode=as2&tag=newlandnewlco-20&linkId=MU7IH45VTDUML7S6">A Treasury of Jewish Holiday Baking</a>)<br />
<br />
Ingredients<br />
4 skinless, boneless chicken breasts<br />
3/4 cup potato starch<br />
2 1/2 cups matzah meal<br />
1 tbsp salt<br />
1 tsp ground black pepper<br />
1 tbsp garlic powder<br />
1 tbsp onion powder<br />
4 eggs<br />
oil for frying (cottonseed oil during Passover, canola oil the rest of the year)<br />
<br />
Directions<br />
- Using kitchen shears, cut the chicken into 1 inch thick strips.<br />
- In a large skillet, pour in enough oil to come about half an inch up the side of the pan and heat until approx 350 degrees F. <br />
- Into a shallow bowl or dish with high sides (I use deep paper plates), pour the potato starch.<br />
- In a second shallow bowl, crack the eggs and lightly beat them.<br />
- In a third shallow bowl, mix together the matzah meal, salt, pepper, garlic powder, and onion powder.<br />
- Set your plates in an assembly line - potato starch, egg, then matzah meal closest to the skillet. Take a chicken strip and dredge in the potato starch, shaking off the excess. Dip the strip in the beaten egg next, letting the excess drip off. Last, press the strip into the matzah meal until fully coated. Place the strip in the heated oil.<br />
- Working in batches, heat the strips until golden brown, turning once.<br />
- Place the cooked chicken on paper towels to drain.<br />
- Serve warm or cold with any dipping sauce you desire (or no sauce at all!)Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-4258751412491588212015-04-09T14:19:00.001-04:002015-04-09T14:19:25.047-04:00Roasted Lemon-Pepper TilapiaI use my copy of <a href="http://www.amazon.com/gp/product/157819072X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=157819072X&linkCode=as2&tag=newlandnewlco-20&linkId=5XQKULIQXFWA2AUA">Kosher by Design Short on Time</a> frequently, so when I saw that the author also had a Passover cookbook, I made sure to buy it ahead of this holiday. While several recipes are a tailored specifically for Passover, many are just favorites from her other books that happen to be Kosher for Passover. One of those recipes that caught my eye was the one for roasted lemon-pepper cod. I added it to the menu plan for this week and I have to say, it did not disappoint! Even my cream-sauce hating husband liked it!<br />
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I made a few adjustments to make it work better for my family (including switching the fish out for tilapia due to the size of the filets available at my market) and will be sure to make this again in the future. I ended up with a lot of leftover sauce (I changed the measurements in the recipe below so you shouldn't have this issue) and I'll say, this sauce was also delicious when eaten with my leftover <a href="http://kosherkitchenblog.blogspot.com/2015/04/potato-spinach-gnocchi-with-tomato-sauce.html">gnocchi</a>.<br />
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<b><span style="font-size: x-large;">Roasted Lemon-Pepper Tilapia</span></b><span style="font-size: xx-small;"> (slightly adapted from <a href="http://www.amazon.com/gp/product/1578190738/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1578190738&linkCode=as2&tag=newlandnewlco-20&linkId=OV3BDIMQXLVLJO5N">Passover by Design</a>) </span><br />
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<b>Ingredients</b><br />
four 6oz filets of tilapia, cod, or halibut<br />
1 large lemon<br />
coarsely ground black pepper<br />
1 1/2 cup heavy cream<br />
1 tsp onion powder<br />
scant 1/4 cup reduced fat sour cream<br />
<br />
<b>Directions</b><br />
- Preheat oven to 375 degrees F<br />
- Line a jellyroll pan with parchment paper<br />
- Season both sides of fish with salt, then place them on the prepared pan<br />
- Using a microplane, zest the lemon over the fish, reserving the lemon. Sprinkle with pepper.<br />
- Roast for 20 min.<br />
- While fish is cooking, heat the heavy cream in a medium saucepan over medium heat, until it starts to form bubbles around the edges.<br />
- Reduce heat to medium-low, then add the juice from the lemon and onion powder. Simmer on low heat for 7-10 minutes to reduce until slightly thickened.<br />
- Remove the saucepan from the heat and whisk in the sour cream.<br />
- Transfer fish to plates or serving platter, spoon the sauce over the fish (or spoon the sauce onto the plate, place the fish on top, then drizzle more sauce over the fish).Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-38483827491265061032015-04-08T16:08:00.000-04:002015-04-08T16:59:02.820-04:00Quinoa with Roasted Garlic, Tomatoes, and SpinachDid you know that quinoa is Kosher for Passover? Well, <a href="https://oukosher.org/passover/guidelines/food-items/quinoa/">it is</a>! This was a welcome fact as I set about menu planning. Aside from veggies there aren't many other sides that don't involve some sort of matzah/matzah meal/etc so quinoa is a nice break from that.<br />
<br />
Last summer I decided to add more quinoa to our diet and started looking for good recipes. I came upon <a href="http://www.myrecipes.com/recipe/quinoa-with-roasted-garlic-tomatoes-spinach">this one</a> on MyRecipes.com in my search and it wasn't until the second or third time I made it that I noticed the author was Mary Ellen from <a href="http://mecookingcreations.blogspot.com/">Mary Ellen's Cooking Creations</a>, a friend of mine from an online community. I made a few small adjustments (most importantly was making it a parve side) and have made it several times since. Quinoa is considered a "superfood" because of its health benefits so I should probably make it more often than I do.<br />
<br />
The red pepper flakes add a nice kick to it, though I think if you don't want the heat (or if you have a little mouth to feed that doesn't like too much spice) it could be left out and would still make a delicious dish.<br />
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<span style="font-size: x-large;"><b></b></span><br />
<span style="font-size: x-large;"><b>Quinoa with Roasted Garlic, Tomatoes, and Spinach</b></span><span style="font-size: xx-small;"> (slightly adapted from <a href="http://mecookingcreations.blogspot.com/2008/07/quinoa-with-roasted-garlic-tomatoes-and.html">Mary Ellen's Cooking Creations</a>)</span><br />
<br />
<b>Ingredients</b><br />
1 bulb of garlic<br />
1 tbsp olive oil, plus a drizzle more<br />
small shallot, chopped<br />
1/4 tsp red pepper flakes (leave out if you don't want the heat)<br />
1/2 cup uncooked quinoa<br />
1 tbsp dry white wine<br />
1 cup low sodium vegetable stock<br />
1/2 cup spinach, sliced into thin strips<br />
6-10 cherry tomatoes, halved<br />
<br />
<b>Directions</b><br />
- Preheat oven to 350 degrees F<br />
- Cut the top off of the bulb of garlic, exposing the cloves. Place bulb on foil, drizzle with olive oil, then wrap the foil around the bulb, making a little pouch.<br />
- Put the foil pouch in the oven and roast for 1 hour. Set aside to cool (opening the packet after approx 5 min).<br />
- As the garlic cools, heat 1 tbsp of olive oil in a saucepan over medium heat.<br />
- Add shallots and red pepper flakes, stir and cool 1 minute.<br />
- Add quinoa and cook 2 minutes, stirring constantly.<br />
- Add wine and stir constantly until the liquid is absorbed.<br />
- Stir in broth. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes, until liquid is absorbed.<br />
- Remove from heat.<br />
- Squeeze the pulp from the roasted garlic into the quinoa, discarding the skins.<br />
- Add the tomatoes and spinach to the quinoa and stir.<br />
- Serve immediately.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-51499672095826013432015-04-07T07:00:00.000-04:002015-04-07T07:00:04.645-04:00Potato Spinach Gnocchi with Tomato SauceWhen coming up with my menu plan for the week of Passover, I knew I could rely on many of our dishes we have throughout the year, but I wanted to be a little more adventurous and make things that needed modification to be eaten during this time. Jewish Federation sends out a newspaper and this issue included an article with recipes for a vegetarian seder. A few of these dishes jumped out at me so I was excited to add them to the week's lineup.<br />
<br />
I was having dinner guests over on Sunday so I set out to try my new-found recipe. This potato spinach gnocchi was pretty easy to make, though the rolling the dumpling part was a bit tedious. Everyone enjoyed it and went back for seconds, so I think it was a hit!<br />
<br />
This recipe made about 100 tater tot sized dumplings so this can definitely feed a crowd. I made the tomato sauce included in the article, but you could serve this with any store bought or homemade sauce. The gnocchi are finished off with a sprinkle of parmesan and baked in the oven which I think adds a nice flavor and makes the texture a little less mushy. The dumplings stuck a bit to the baking sheet, but I plated the dumplings that side down so it still looked flawless (and gave my husband the opportunity to eat the leftover bits off the foil after our guests had left!). I saved the leftovers and am hoping it reheats well. I'll update once we eat the rest!<br />
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<br /><b><span style="font-size: x-large;">Potato Spinach Gnocchi </span></b><span style="font-size: xx-small;">(adapted from recipe by Marshall Weiss published in <a href="http://njjewishnews.com/article/26704/simpler-seders#.VSNEN47xo3M">NJJN</a>)</span><br />
<b><br /></b>
<b>Ingredients</b><br />
2lbs baking potatoes (which was 4 potatoes for me)<br />
1 cup potato starch plus more as needed<br />
1 egg, lightly beaten<br />
2 tsp salt<br />
10oz frozen chopped spinach, thawed<br />
1 cup ricotta chese<br />
1/2 tsp nutmeg<br />
1/4 cup grated parmesan cheese<br />
<br />
<b>Directions</b><br />
- Peel potatoes and boil in water for 15-30 min, until easily stabbed through with a fork.<br />
- Preheat oven to 375 degrees F. Prepare a baking sheet by lightly oiling it (during Passover use cottonseed oil or Kosher for Passover olive oil).<br />
- In a medium bowl, mash potatoes. Mix potato starch, egg, salt, spinach, ricotta, and nutmeg. If the dough is too sticky, add additional potato starch.<br />
- Bring 4 qts of water to a boil.<br />
- While water is heating, make the dumplings. With wet hands, form 1/2 tbsp of dough into a tater tot shape.<br />
- Once the water is boiling, carefully drop the gnocchi into the water (one at a time so you don't splash boiling hot water onto yourself). They will rise to the surface when cooked, which only takes a few minutes.<br />
- As the gnocchi rise to the top, remove them from the pot using a slotted spoon and place it onto the prepared baking sheet.<br />
- Sprinkle the gnocchi with the grated parmesean and bake for 10-15 minutes.<br />
<br />
<br />
<span style="font-size: x-large;"><b>Tomato Sauce for the Gnocchi</b></span><br />
<br />
<b>Ingredients</b><br />
2 tbsp Kosher for Passover olive oil (or cottonseed oil)<br />
1 small onion, chopped<br />
3 cloves garlic, minced<br />
1/4 cup parsley, chopped<br />
1 bay leaf<br />
28oz can crushed tomatoes<br />
1 small can tomato paste<br />
<br />
<b>Directions</b><br />
- Heat the oil in a medium pot. Add the onion and garlic and cook on low heat until translucent (approx 5 minutes)<br />
- Add parsley, bay leaf, tomatoes, and tomato paste.<br />
- Bring to a boil, then reduce heat and simmer for 20-30 minutes. Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-20796430403899323712015-04-06T16:39:00.001-04:002015-04-06T16:39:29.277-04:00Passover Apple CakeI hate to show up to my grandmother's house for a seder empty handed. I knew I was bringing gefitle fish to my in-laws the next night but that's my grandmother's specialty so I had to come up with another idea. Dessert is usually my go-to but during Passover you have to be careful what you make since many options come out dry or tasteless. In an effort to try new things this year, I turned to my copy of Arthur Schwartz's Jewish Home Cooking.<br />
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<br />
In this book there is a gorgeous photo of a slice of apple cake. It looks nice and cakey and delicious. Plus it was parve, which is always a good thing. So I set out to recreate that cake. Following his recipe I didn't exactly get the cake in the picture, but what I did end up with was absolutely delicious! I adjusted the recipe a bit as I went since the original called for 5 apples, sliced. I put half this amount in the middle of the cake then went to put the other half on top. After getting 2 layers of apple slices and still having one and a half apples left (plus the batter didn't cover the first apple section) I realized this was just way too much. I think that my adjustment will help get a better ratio of apple to cake.<br />
<br />
The cake was incredibly moist and delicious. Most of it was finished at the seder, and the leftovers that we divided up amongst a few of us didn't last long. I'll be sure to make this again next year!<br />
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<b><span style="font-size: x-large;">Passover Apple Cake</span></b> <span style="font-size: xx-small;">(slightly adapted from Arther Schwartz's Jewish Home Cooking)</span><br />
<br />
<b>Ingredients</b><br />
Topping:<br />
1/2 cup chopped walnuts<br />
3/4 cup granulated sugar<br />
2 tsp ground cinnamon<br />
1 tsp ground nutmeg<br />
<br />
Cake:<br />
3 large eggs<br />
3/4 cup granulated sugar<br />
1/3 cup vegetable oil (cottonseed oil during Passover)<br />
3/4 cup cake meal<br />
3 medium apples, peeled, cored and cut into 1/4 in slices (preferably Golden Delicious apples)<br />
1/3 cup raisins (optional)<br />
<br />
<b>Directions</b><br />
- Position an oven rack in the center of the oven. Preheat the oven to 350 degrees F.<br />
- Lightly oil an 8 inch square glass baking dish.<br />
- In a small bowl, mix together the topping ingredients and set aside.<br />
- In a medium bowl, with an handheld mixer, beat the eggs on medium speed until well mixed.<br />
- Beat in the sugar 2tbsp at a time, beating until the mixture is thick and foamy.<br />
- Beat in the oil, adding it in a steady stream.<br />
- Scrape down the sides of the bowl with a rubber spatula, then using the spatula stir in the cake meal, blending well.<br />
- Pour half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Top with half of the apple slices and all of the raisins (if using).<br />
- Scrape the remaining batter over the apples, spreading it out to cover the apples evenly. Arrange the remaining apple slices on top of the batter. Sprinkle the remaining topping mixture over the apples.<br />
- Bake for 1 hour 15min, until the topping has begun to carmelize.<br />
- Let the cake cool in the baking dish for several hours before slicing and serving.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-15504989678995890742015-03-27T15:50:00.000-04:002015-03-27T15:50:05.924-04:00Getting ready for PassoverPassover is a week away, so I'm sure everyone is starting to prep their house, menu plan and even start cooking for their seders. While I am not hosting a seder, I will be doing a LOT of cooking. I am hoping to try a bunch of new recipes, so I spent way too much time on Pinterest and created a Passover board of delicious looking food. It can be found at: https://www.pinterest.com/kosherkitchen/passover/ If you're not already following me on Pinterest, feel free to!<br />
<br />
I also went back through my previous posts and assigned many more dishes to my Passover label. I realize that a lot of what I cook on an everyday basis can still be eaten during this time, so I wanted to make sure I include those dishes, not just traditional Passover meals. Nothing includes flour, cornstarch, rice or beans, and if it includes bread in the ingredient list, then it's usually just served on the side to mop up sauces, etc so it is easily removed from the dish without changing anything. You can find the list here: http://kosherkitchenblog.blogspot.com/search/label/Passover<br />
<br />
I hope to post a lot of new-to-me recipes over the holiday, so keep an eye out. And if there are any dishes you make every year that you want to share with me, please do!<br />
<br />Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-25249043083490530702015-03-14T07:00:00.000-04:002015-03-14T07:00:01.237-04:00Sweet Potato PieIt's Pi Day! Not only is it 3/14, but it's 3/14/15, even better! Every year on March 14th I think 'why didn't I make a pie?!" so when Kate from <a href="http://www.katerecipebox.com/">Kate's Recipe Box</a> announced a link up for Pi Day I jumped at the chance.<br />
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<br />
This challenge allowed me to tackle something on my bucket list, as well. I have had in mind to make a sweet potato pie since last Thanksgiving my father asked if I could make a one to bring to the family's festivities. The host of the meal vetoed that as they had too many pies already (and sweet potato dishes in the main course) so I did not fulfill my father's wish. In fact, he almost missed out on this pie but thankfully I had plans to be in his area a few days after I made this, so I made sure to deliver him a slice.<br />
<br />
The pie filling is perfectly fluffy and just sweet enough without being too sweet. And I have to say, my attempt at a homemade pie crust was a lot more successful than the<a href="http://kosherkitchenblog.blogspot.com/2012/11/chocolate-pecan-pie.html"> last time</a> I tried. It rolled out nicely and even the crimping seemed to come out better! I had made an adjustment to that recipe so maybe that's what did it? Who knows?! But I am proud of how this pie came out, taste and presentation-wise.<br />
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<b><span style="font-size: x-large;">Sweet Potato Pie</span></b> <span style="font-size: xx-small;">(slightly altered from <a href="http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe.html">Alton Brown</a>)</span><br />
<br />
<b>Ingredients</b><br />
1lb 3oz sweet potatoes, peeled and cubed<br />
1 1/4 cup fat free plain Greek yogurt<br />
3/4 cup packed dark brown sugar<br />
1/2 tsp ground cinnamon<br />
1/4 tsp freshly ground nutmeg<br />
5 egg yolks<br />
Kosher salt<br />
1 9 inch deep dish pie dough, either frozen or homemade (*see recipe below)<br />
1 cup chopped pecans <br />
1 tbsp real maple syrup<br />
<br />
<b>Directions</b><br />
- Put cubed potatoes into steamer basket and place steamer basket
into a large pot of simmering water that is no closer than 2 inches from
the bottom of basket. Allow to steam for 20 minutes or until the
potatoes are fork tender. Mash with potato masher and set aside.<br />
- Preheat oven to 350 degrees F<br />
- In a small pan, toast pecans over low heat until fragrant.<br />
- In the bowl of an electrical mixer fitted with the paddle attachment, combine the mashed sweet potato, yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt, to taste. Beat until well combined.<br />
- Pour batter into the pie shell. Sprinkle the pecans on top and drizzle with maple syrup.<br />
- Bake for 50-55 minutes.<br />
- Remove from oven and allow to cool. Once fully cooled, pie should be refrigerated.<br />
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<br /></div>
<br />
*<b><span style="font-size: large;">Pie Dough</span></b> <a href="http://www.amazon.com/gp/product/0307408108/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307408108&linkCode=as2&tag=newlandnewlco-20&linkId=CNI4AWWRPSYKPV32"><span style="font-size: xx-small;">(slightly altered from Craft of Baking)</span></a><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-family: inherit;"><b>Ingredients</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 1/2 cups all-purpose flour</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 1/2 tsp sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">3/4 tsp kosher salt</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">8 tbsp (1 stick) chilled, unsalted butter, cut into small pieces</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/4 cup <span style="font-family: inherit;">vegetable oil spread</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">1/2 cup ice water, plus more if needed</span></span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-family: inherit;"><b>Directions</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">***For best results, measure out ingredients and chill in the freezer for 15 minutes before making the dough</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-family: inherit;">- In the bowl of a food processor, combine the flour, sugar, and salt; pulse to combine.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">- Add the butter and the shortening, and pulse until the mixture</span> resembles coarse crumbs, with some larger pieces remaining.</span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">- With the machine running, add the
ice water through the feed tube in a slow, steady stream, processing
just until the dough begins to bind and holds together when squeezed in
the palm of your hand, 5 to 10 seconds. If the dough is too dry, add a
bit more water, 1 tbsp at a time.</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">- Turn out the dough onto a clean
work surface and shape it into a flattened disk. Wrap it in plastic
wrap and refrigerate for at least 1 hour, or over night (the dough can
be frozen for up to 1 month; thaw it overnight in the refrigerator
before using)</span></span>
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<b> </b></center>
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<b>Be sure to check out these other Pies for Pi Day:</b></center>
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<b> </b></center>
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<b> </b>
<a href="http://www.katerecipebox.com/2015/03/12/strawberry-pop-tart-pie/">Strawberry Pop Tart Pie </a>from Kate's Recipe Box <br /><br />
<a href="http://evabakes.blogspot.com/2015/03/indiana-sweet-cream-pie-for-pie-day.html">Indiana Sugar Cream Pie</a> from Eva Bakes <br /><br />
<a href="http://indulgeinrelish.blogspot.com/2015/03/happy-pie-day.html">Coconut Cream Pie</a> from Relish <br /><br />
<a href="http://cheesecurdinparadise.blogspot.com/2015/03/individual-pepperoni-pizza-pot-pies.html">Individual Pepperoni Pizza Pot Pies</a> from Cheese Curd in Paradise <br /><br />
<a href="http://www.hezzi-dsbooksandcooks.com/2015/03/lemon-cheesecake-pie-for-pi-day.html">Lemon Cheesecake Pie</a> from Hezzi-D's Books and Cooks <br /><br />
<a href="http://www.cookaholicwife.com/2015/03/pie-for-pi-day-chocolate-chunk-pecan-pie.html"> Chocolate Pecan Pie</a> from Cookaholic Wife <br /><br />
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Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com2tag:blogger.com,1999:blog-1290030255167079951.post-50023963283128188422015-02-26T00:45:00.000-05:002015-02-26T00:45:11.165-05:00ChallahThis month's theme for What's Baking is Baking Bread. I was excited to cross something off my bucket list - challah. I had always had in mind to make it but had never made the time to actually <i>do</i> it. As it was, I didn't even find the time to make it for Shabbat, I ended up making it on a Wednesday!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqmfh2cMQ6X7lVx1luMTz3SH2la9D1UIHL9BBwmXeLy2QeeKAjHEewGfSIrYLYwGSAws39cSv47yG-FEd6EmTjZkss5SoDx6NCAGVTuW__dS4JwDt-wzOFZa-2KKFlIZtTlNnbtmYTZUI/s1600/challah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqmfh2cMQ6X7lVx1luMTz3SH2la9D1UIHL9BBwmXeLy2QeeKAjHEewGfSIrYLYwGSAws39cSv47yG-FEd6EmTjZkss5SoDx6NCAGVTuW__dS4JwDt-wzOFZa-2KKFlIZtTlNnbtmYTZUI/s1600/challah.JPG" height="308" width="320" /></a></div>
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I looked up recipes from a few sources and noticed that the techniques were different in each. Some were instructions on how to knead the entire thing by hand, some (like the one I ended up using) use an electric mixer. Some had several long rising periods, others had much less rising time. Then they all ended with different ways to present it - a round loaf, a few small loaves, a simple braid or an intricate one.<br />
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I think that challah is going to be one of those things that take time to perfect your craft. The end result of the recipe below came out a bit more dense than I usually like in my challahs. And my braid was a bit uneven. Don't get me wrong, it's still delicious, but I will definitely be futzing around with this one and trying alternate recipes to get the perfect airy challah.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_H1tXCbFaXwWwJpBvyy5k0x24XiYe2E_72UUUm16J1aUAJvumxIfGHODqmruamxLli8SMkwtWXCYy2TL6uBr_62cHhR399dU2EHzDOPlSdVCpIkhVSLgRRyPort4eBHza79fogieKCcv/s1600/IMG_0620.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_H1tXCbFaXwWwJpBvyy5k0x24XiYe2E_72UUUm16J1aUAJvumxIfGHODqmruamxLli8SMkwtWXCYy2TL6uBr_62cHhR399dU2EHzDOPlSdVCpIkhVSLgRRyPort4eBHza79fogieKCcv/s1600/IMG_0620.JPG" height="320" width="213" /></a> </div>
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<i><span style="font-size: x-small;">Someone was too excited to eat the challah to wait for me to take the picture</span></i> </div>
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This Shabbat is going to be a little extra special with homemade challah on the table. And this weekend we will most definitely be enjoying some challah french toast for breakfast!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" /></a></div>
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<b><span style="font-size: x-large;">Challah</span></b> <span style="font-size: xx-small;">(slightly adapted from <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=arthur%20schwartz%20jewish%20home%20cooking&linkCode=ur2&sprefix=arthur%20schwartz%2Caps%2C277&tag=newlandnewlco-20&url=search-alias%3Daps&linkId=CQIKWPTSPXZFJJQ2">Arthur Schwartz's Jewish Home Cooking</a>)</span><br />
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<b>Ingredients</b><br />
1 package (2 1/4 tsp) active dry yeast<br />
1 cup warm water (no more than 110 degrees F)<br />
1/3 cup sugar plus 1 tsp for the egg wash<br />
4 1/2 cups bread flour plus more for flouring the board<br />
3 eggs plus 1 more for the egg wash<br />
1/4 cup peanut or canola oil<br />
2 tsp salt<br />
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<b>Directions</b><br />
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast and the water on low speed. Mix for a minute or so to dissolve the yeast.<br />
- Add 1/3 cup sugar and mix again for a few seconds, then add 1/2 cup flour and mix again.<br />
- Add 3 eggs. Increase the speed slightly and mix again. Once the eggs are well incorporated, add 1 more cup of flour. On medium-low speed, work in the flour (scraping side of the bowl as needed), then add the oil and salt.<br />
- Turn off the machine and add 3 cups of the remaining flour (a total of 4 1/2 cups). Starting slow and working up to a medium speed, continue to work the flour into the dough, shutting the machine off once or twice to scrape down the sides of the bowl.<br />
- Let the machine knead the dough for 10-15 minutes, making sure to turn off the machine every few minutes to scrape down the sides of the bowl and/or to give the motor a rest (it can overheat while working this dense a dough). If it is still sticking to the sides of the bowl after a few minutes, add a little more flour (one tablespoon at a time). In the end, the dough should be firm, smooth, elastic and only slightly sticky.<br />
- Put the dough into a large, oiled bowl, turning to completely coat it with oil. Cover with plastic wrap or a clean dish towel and let rise until tripled in volume (1 1/2 to 2 hours).<br />
- Punch down the dough and prepare it for it's final shape:<br />
***for a braided loaf: cut the dough into equal strands (as many as you want to work with). Place the strands on a floured board, cover with a clean dish towel and let rise for 30 minutes. Braid the dough (pinching the ends together) and place the loaf on a baking sheet lined with parchment paper.<br />
***for a round loaf: form the dough into 1 long rope and coil the rope into a road loaf on a floured board. Cover with a clean dish towel and let rise 30 minutes. Place the loaf on a baking sheet lined with parchment paper.<br />
- Position an oven rack in the center of the oven. Preheat the oven to 350 degrees F.<br />
- Make an egg wash by beating 1 egg and 1 tsp sugar in a small bowl. Brush the surface of the loaf with the wash, making sure to glaze the crevices between strands.<br />
- Bake for 35-40 minutes. To test for doneness, tap the bottom of the loaf with your fingers. It should sound hollow. Transfer to a rack to cool thoroughly before slicing and serving.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-15859534411990330552015-02-10T15:34:00.000-05:002015-03-27T15:22:16.943-04:00Hash Brown QuicheI've said it before and I'll say it again - I love brunch. I want to invite people over at least once a month so I can enjoy the decadent dishes I can get away with making. In addition to my <a href="http://kosherkitchenblog.blogspot.com/2014/12/overnight-caramel-french-toast.html">french toast</a>, my go-to brunch dish is this hash brown quiche. It combines eggs and potatoes in one delicious bite. And (bonus!) after you pre-cook the hash brown crust, you bake the eggs at the same temperature as the french toast. I pop it in the oven 15 minutes after the french toast goes in, then I even have time for the quick clean up before my guests arrive! <br />
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I have mixed it up a little as well since I started making this. I've added mushrooms, switched out different kinds of cheese, etc. So you can add your own personal twist to cater to your family's tastebuds.<br />
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This dish is also toddler approved (though you may have to tell them it's "cheese" or else they won't eat it).<br />
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<span style="font-size: x-large;"><b>Hash Brown Quiche</b></span> <span style="font-size: xx-small;">(slightly adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/hash-brown-quiche-recipe.html">Paula Deen</a>)</span><br />
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<b>Ingredients</b><br />
3 cups shredded hash brown (either freshly shredded potatoes or thawed from frozen)<br />
4 tbsp (1/2 stick) melted butter<br />
3 large eggs<br />
1 cup half-and-half<br />
1/4 cup diced scallions<br />
1 cup shredded cheddar cheese<br />
salt<br />
pepper<br />
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<b>Directions</b><br />
- Preheat oven to 450 degrees, F<br />
- In a colander, gently press potatoes with a paper towel to squeeze out excess water.<br />
- In a greased 9in pie plate, toss potatoes with the melted butter until well combined. Then press the potato into the bottom and sides of the plate to form the crust.<br />
- Bake for 20-25 minutes until it starts to turn golden brown and starting to crisp. When you remove it from the oven, lower the temperature to 350 degrees F.<br />
- In a mixing bowl, whisk together the egg and half-and-half. Then stir in the scallions, cheese, and salt and pepper to taste.<br />
- Once the potato crust is out of the oven, pour the egg mixture into the center of the crust. Use a spoon or spatula to spread out the cheese and scallions.<br />
- Bake for 30-40 min (at 350) until the center is puffy and light golden brown.<br />
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<span style="font-size: x-small;">hash brown crust, ready for the oven</span></div>
Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-51870221400262959632015-01-28T09:41:00.002-05:002015-01-28T09:41:28.145-05:00Split Pea soupWhen the forecast for this week revealed a major snow storm, I knew immediately that I wanted to add soup to my menu. That's the proper way to spend a snow day, right?! Thankfully the storm wasn't as bad as predicted (we got 6 or so inches, not the predicted 2'+) but it was the perfect amount of snow to cause a snow day for my husband, we didn't have to worry about losing power, and we were able to get out and go sledding in the afternoon!<br />
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My husband's favorite soup is split pea. But he can't order it many places, as a lot of restaurants put ham in it. When I originally had the idea to make this soup for him a few months ago, I found this one from The <a href="http://theinventivevegetarian.blogspot.com/">Inventive Vegetarian</a>, a site I've used before, so I trusted it would be good. I made one or two slight changes to make it more to my liking, but otherwise this was the perfect recipe! The soup itself is parve, though we added sourdough parmesan croutons which made this batch dairy once it was served.<br />
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I will advise to get the carrots, celery and parsley chopped first and put aside (they are added all at once so you can put them all together in a bowl) and not rinse the peas until just before putting them into the pot, as they will harden and become one big split pea clump if they have time to dry after rinsing.<br />
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This was a nice, cozy lunch that we ate while we looked out on the winter wonderland outside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ovbfzOYMCfJZRUyG3FgUINE2m4oqhCxsZep_5QbdvALHDXQFXijaNrOMTEAP5MnWzB1CiTwTQ5_I4u-iBi16UoCjcLV8576pCQA8Vi3ZcnbuEpjGotYJxquHS-2WMtkvRJfDKqU7U-RV/s1600/split+pea+soup.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ovbfzOYMCfJZRUyG3FgUINE2m4oqhCxsZep_5QbdvALHDXQFXijaNrOMTEAP5MnWzB1CiTwTQ5_I4u-iBi16UoCjcLV8576pCQA8Vi3ZcnbuEpjGotYJxquHS-2WMtkvRJfDKqU7U-RV/s1600/split+pea+soup.JPG" height="213" width="320" /></a></div>
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<b><span style="font-size: x-large;">Split Pea Soup</span></b> <span style="font-size: xx-small;">(slightly adapted from <a href="http://theinventivevegetarian.blogspot.com/2012/01/split-pea-soup.html">The Inventive Vegetarian</a>)</span><br />
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<b>Ingredients </b><br />
1 large onion, chopped<br />
2 tsp olive oil<br />
3 small (or 2 medium/large) garlic cloves, diced<br />
2 cups sliced carrots<br />
2 cups sliced celery<br />
1 lb (2.5 cups) dried green split peas, picked over and rinsed<br />
8 cups vegetable stock<br />
2 cups water<br />
2 bay leaves<br />
1 tbsp dried oregano<br />
1 bunch parsley, rough chopped<br />
salt & pepper to taste<br />
croutons, for garnish (optional)<br />
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<b>Directions</b><br />
- Heat oil in a soup pot over medium heat. Add the onion to the hot oil and saute for a few minutes, until they begin to soften. Add garlic and saute for another minute.<br />
- Add the carrots, celery, peas, herbs, stock, and water. Bring to a boil, then reduce to a simmer. Stirring occasionally, let it simmer for 90 minutes, partially covered.<br />
- Salt & pepper to taste (keep in mind how salty the croutons you might be adding are). Remove the bay leaves.<br />
- Using an immersion blender, blend the soup until well combined but still a little chunky.<br />
- Ladle into bowls and garnish with croutons, if desired.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-51971787914928625992015-01-09T07:00:00.000-05:002015-01-09T07:00:08.474-05:00Salmon-Tuna TwistsWhen guests over for lunch I am usually not creative and end up serving deli sandwiches or tuna fish. For some reason I just don't want to be bothered with preparing a meal in the middle of the day. But when I invited my parents over a few weeks ago I decided to not slack off and actually make something for them (though, admittedly, I did serve them prepared leftovers as a side to this meal).<br />
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I recently rediscovered <a href="http://smile.amazon.com/Kosher-Palette-Elegant-Modern-Cooking/dp/0967663806/ref=sr_1_2?s=books&ie=UTF8&qid=1420749676&sr=1-2&keywords=kosher+palette">The Kosher Palette</a>, so I looked there to find something simple but delicious to make. I came across a recipe that intrigued me: Salmon-Tuna Twists. It uses canned fish and while my go to sushi order usually includes salmon rolls and tuna rolls, I never thought to combine the fishes in one dish, especially not combining them in canned form, which I use separately ALL. THE. TIME. After looking over their recipe I decided to experiment with it a little bit. For starters, they only used 3oz of each fish, but the cans are 6oz and what was I going to do with the half cans left?! I played with the other ingredients and added an idea or two of my own and am very happy with the results.<br />
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The best part is, these can either be large enough to be a main dish, or they can be served as part of a meal (such as brunch or as an appetizer) in smaller form. When I hosted my in-laws for brunch a week after making this for my own parents I made these again slightly smaller and again it went over very well.<br />
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<b><span style="font-size: x-large;">Salmon-Tuna Twists</span></b> <span style="font-size: x-small;">(adapted from <a href="http://smile.amazon.com/Kosher-Palette-Elegant-Modern-Cooking/dp/0967663806/ref=sr_1_2?s=books&ie=UTF8&qid=1420749676&sr=1-2&keywords=kosher+palette">The Kosher Palette</a>)</span><br />
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<b>Ingredients</b><br />
6oz can of tuna in water, drained<br />
6oz can of salmon, drained<br />
1/2 cup light mayonnaise<br />
small onion, diced<br />
2 cloves garlic, minced<br />
juice of 1/2 a lemon<br />
1 tbsp white horseradish, drained<br />
1 tsp paprika<br />
1 package frozen puff pastry, thawed<br />
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<b>Directions</b><br />
- Preheat oven to 400 degrees F. <br />
- In medium mixing bowl, combine tuna and salmon. Chop with fork until large chunks are all broken down.<br />
- Add mayonnaise, onion garlic, lemon juice, horseradish, and paprika. Stir until well combined.<br />
- On lightly floured surface, roll pastry sheet. Cut to desired size (for larger twists, cut each sheet into quarters, for smaller twists cut into eighths).<br />
- Spoon salmon-tuna mixture into center of each square. fold two diagonal corners into center and press together.<br />
- Place twists on a baking sheet lined with parchment paper or aluminum foil.<br />
- Bake for 18-20 minutes (the larger twists will need longer than smaller twists).Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-50708049423900249542014-12-31T07:00:00.000-05:002014-12-31T07:00:00.508-05:00Iced Soft Gingerbread CookiesGrowing up, one of my favorite store bought cookies was Archway's Iced Spice cookies (though for some unknown reason we called them "Icy Spicy"s). It now appears that they may have stopped making them, though I thought I bought some maybe last year (I'm probably mistaken and had bought another iced variety). When it was announced that this month's What's Baking theme was "Baking with Gingerbread" I knew I wanted to try to recreate my beloved spice cookie.<br />
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I had made <a href="http://kosherkitchenblog.blogspot.com/2012/12/gingerbread-cookies.html" target="_blank">gingerbread men</a> in the past but those weren't the soft cookies I was going for. I did a little Google search and the picture accompanying <a href="http://allrecipes.com/recipe/big-soft-ginger-cookies/" target="_blank">this recipe</a> was exactly what I was looking for. I set out to make them ,but I wanted to go a little more festive with them. I was going to use these for my cookie swap I signed up for on my cooking forum, so I bought a snowflake cookie cutter and got to work.<br />
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I also used a trick I learned from watching Rachael (Rachael Ray's daytime show). When using molasses or honey, line the measuring cup with plastic wrap. Pour the sticky stuff in, then lift out the plastic wrap carefully, and while holding it over the bowl of batter, cut a hole in the plastic and let it drip through. You can squeeze it out to make sure you get every last drop, plus you don't have to clean the measuring cup after!<br />
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<br />
The end result was exactly what I was looking for. It tasted just like I remembered! Of course they puffed a bit in the oven so the detailed edges of the snowflakes were a bit lost and after looking at the photos I realize I inadvertently made and sent iced Jewish star cookies. Oops! At least they were delicious Jewish stars!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAv4ApjG9GQ173PP2F078LxSnuxuKuWxtoYzx2yQW0RyThPSTBuHFVlae4ee4qeiC5yNZGiyH161w9gkJfHwZFExm0HPY9gGzNF33pSE1P0b4CakOWj4jMeMSvKwtjtsgjKxdZGwMweK3/s1600/whatsBaking1-150x150.jpg" /></a></div>
<b><span style="font-size: x-large;"><br /></span></b>
<b><span style="font-size: x-large;">Iced Soft Gingerbread Cookies</span></b><span style="font-size: x-small;"> (slightly adapted from <a href="http://allrecipes.com/recipe/big-soft-ginger-cookies/">allrecipes.com</a>)</span><br />
<br />
<b>Ingredients</b><br />
2 1/4 cup unbleached all-purpose flour<br />
2 tsp ground ginger<br />
1 tsp baking soda<br />
3/4 tsp ground cinnamon<br />
1/2 tsp ground cloves<br />
1/4 tsp salt<br />
3/4 cup unsalted butter, softened<br />
1 cup granulated sugar<br />
1 large egg<br />
1 tbsp water<br />
1/4 cup molasses<br />
<br />
2 cup confectioners' sugar<br />
4 tbsp milk<br />
1 tbsp butter, melted<br />
1 tsp vanilla extract <br />
<br />
<b>Directions</b><br />
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.<br />
- In a small bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.<br />
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg until well combined, then stir in the water and molasses. Gradually stir in the sifted ingredients.<br />
- If you want regular cookies, roll into walnut sized balls, place onto a lined cookie sheet and flatten slightly.<br />
- If you are going to use a cookie cutter, roll all dough into one large ball and wrap well in plastic wrap. Chill for at least an hour in fridge. On a lightly floured surface, roll out to 1/4 in thickness. use cookie cutter to make desired shapes, re-rolling excess dough only once more. Place onto a lined cookie sheet.<br />
- Bake for 8 to 10 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.<br />
- While the cookies are cooling, whisk together the confectioners'
sugar, 2 tablespoons of milk, melted butter and vanilla extract. Add
the additional tbsps of as needed to reach your desired consistency. Carefully dip cookies in the icing and allow to harden before
storing.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-59701833758876505452014-12-23T09:36:00.000-05:002014-12-23T09:36:52.877-05:00Overnight Caramel French ToastI love having people over for brunch. Breakfast food is one of my favorite types of food, and any time I can get a bit indulgent and fancy I am in heaven. <br />
<br />
One dish that I love making is overnight caramel french toast. My father makes this dish every year for his annual break-fast gathering. About a year ago I asked him for his recipe, which he found online. (He doesn't remember the website but it is similar to <a href="http://www.mrbreakfast.com/superdisplay.asp?recipeid=2127" target="_blank">this one</a>.) I knew it wasn't healthy, but his recipe was a bit much for me (1/4 cup + 2 tbsp corn syrup?!?!). I did a little online search and came across a similar recipe from <a href="http://bettycrocker.com/" target="_blank">Betty Crocker</a>. I did a little back and forth between the two recipes and added a little bit of my own twist and settled on this delicious dish.<br />
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I have served this a few times now and it has always been received very well. Plus, you prep it the night before so you don't need to worry about doing much the next morning. It's great for a crowd as part of a brunch but also a few pieces reheated the next day (on the rare occasion that there are leftovers) make a perfect quick breakfast. It's not something I would make just for my family, so makes me want to invite people over for brunch more often!<br />
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<b><span style="font-size: x-large;">Overnight Caramel French Toast</span></b> <span style="font-size: xx-small;">(adapted from a passed down recipe [source unknown] with inspiration from <a href="http://www.bettycrocker.com/recipes/baked-caramel-french-toast/d5c96734-ed1a-4508-b983-bdd30a887436">Betty Crocker</a>)</span><br />
<br />
<b>Ingredients</b><br />
1/2 cup (1 stick) unsalted butter<br />
2 tbsp light corn syrup<br />
1 1/4 cup packed light brown sugar<br />
1 loaf french bread, sliced into 1 1/2 in pieces<br />
4 eggs<br />
2 cups skim milk<br />
1 tbsp vanilla<br />
1/4 tsp nutmeg<br />
cinnamon sugar<br />
<br />
<b>Directions</b><br />
- Spray a 13x9 baking dish with non-stick cooking spray<br />
- In a medium saucepan, mix the butter, corn syrup and brown sugar over medium heat, stirring constantly until bubbly (do not boil). Pour evenly into the baking dish.<br />
- place the slices of french bread in a single layer over the caramel sauce, filling the baking dish. <br />
- In a medium bowl, whisk the eggs, milk, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill at least 8 hours.<br />
- Uncover, sprinkle evenly with cinnamon sugar.<br />
- Bake at 350 degrees for 45-50 minutes, until golden brown and bubbly.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-48363908328286281842014-12-22T14:33:00.002-05:002014-12-22T14:39:21.215-05:00Holiday TartsWhen my cousin got married back in the early 90s our aunt compiled a booklet of family recipes for her. At my bridal shower I was handed the booklet which my cousin lovingly passed down to me. Considering our aunt had since passed away, this was even more special as it made me feel that the gift was from our aunt as well.<br />
<br />
As I was deciding what treats to make for my family this year, I flipped through this booklet and came across this recipe for holiday tarts from my grandmother. Because my grandmother passed away a week after my 11th birthday I don't necessarily remember her making these, but as soon as my mom opened her package she exclaimed "you made my mother's holiday tarts?!" so I knew I made them well. My grandmother would make them as free-form thumbprint cookies but I made use of my mini muffin tin to make mini tarts. What I love about her recipe is the "old school"ness of it. She suggests using a thimble to make the nest.<br />
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I love family traditions, especially around the holidays, so it made me very happy to incorporate my grandmother's recipe this year.<br />
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<b><span style="font-size: x-large;">Holiday Tarts</span></b> <span style="font-size: xx-small;">(slightly adapted from my grandmother's recipe)</span><br />
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<b>Ingredients</b><br />
1/2 cup (1 stick) unsalted butter<br />
1/4 cup packed light brown sugar<br />
1 cup pastry flour <br />
1 egg, separated<br />
1/2 cup pecans <br />
jelly (I used strawberry, but my grandmother used mint)<br />
<br />
<b>Directions</b><br />
- In the bowl of an electric mixer, cream butter and sugar. Add slightly beaten egg yolk. Gradually add flour.<br />
- Roll into small balls by hand then dip in lightly beaten egg white. Roll balls in chopped nuts.<br />
- Press ball into greased mini miffin tin, shaping so the sides are higher than the center, creating a "nest".<br />
- Bake for 20 min at 300 degrees.<br />
- Let cook for 5 min before transferring to a wire cooling rack.<br />
- Allow to fully cool, then fill centers with jelly.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com1tag:blogger.com,1999:blog-1290030255167079951.post-57509092331176560662014-12-15T07:00:00.000-05:002014-12-15T16:50:29.971-05:00Iced Pumpkin Cookies - Great Food Blogger Cookie SwapWhen I asked my uncle what I could contribute to our Thanksgiving meal, his response was "how about a cookie that is appropriate for little fingers?". We had nine kids 5 and under (including my own) so I was happy to oblige. And I knew the perfect holiday treat to make, too!<br />
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<br />
My dear friend Jessica over at <a href="http://www.sunnysideupsd.com/" target="_blank">Sunny Side Up</a> had just made these Iced Pumpkin Cookies for her Blogger's Choice swap and raved about them, so they were the obvious choice for my Thanksgiving dessert. To make them more toddler-friendly I left the icing off, but everyone still raved about them. My sister-in-law even made them herself that weekend! And bonus, the recipe Jessica had based hers on was actually dairy-free, so if you're looking to make them parve, just check out the post at <a href="http://doughseedough.net/2013/12/06/dairy-free-iced-pumpkin-cookies/" target="_blank">Dough See Dough</a>.<br />
<br />
These cookies went over so well at Thanksgiving (and made so many - I got about 45 cookies with one batch!) I knew immediately that these were the cookies that I would send out this year for the <a href="http://www.fbcookieswap.com/" target="_blank">Great Food Blogger Cookie Swap</a>.<br />
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I love this cookie swap. You send out 3 dozen or so of one cookie and get cookies in return from 3 different bloggers. It always opens up my world of blogs to follow, as well! I sent my cookies to <a href="http://takeabiteoutofboca.com/" target="_blank">Take a Bite out of Boca</a>, <a href="http://flamingomusings.com/" target="_blank">Flamingo Musings</a>, and <a href="http://www.shikhalamode.com/" target="_blank">Shikha la Mode</a> and in return I got delicious molasses spice cookies from <a href="http://threesixtyfivedegrees.com/blog/" target="_blank">Three Sixty Five Degrees</a>, chocolate chip oatmeal hazelnut macaroons from <a href="http://myupbeetlife.com/" target="_blank">My Upbeet Life</a> and cranberry chocolate chip cookies from <a href="http://thedreameryevents.com/" target="_blank">The Dreamery</a>.<br />
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From the response I have been getting from everyone that tries these cookies, I know that they will be making a comeback next fall. <br />
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<b><span style="font-size: x-large;">Iced Pumpkin Cookies </span></b>(from <a href="http://www.sunnysideupsd.com/2014/11/iced-pumpkin-cookies/" target="_blank">Sunny Side Up</a>)<br />
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<b>Ingredients</b><br />
1 1/4 cup all-purpose flour<br />
1 1/4 cup white whole wheat flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
2 tsp ground cinnamon<br />
1/2 tsp freshly ground nutmeg<br />
1/2 tsp ground cloves<br />
1/4 tsp salt<br />
1/2 cup butter, softened<br />
1 cup granulated sugar<br />
1/2 cup pack dark brown sugar<br />
1 cup pumpkin puree (I used fresh, but you can also use 100% canned pumpkin)<br />
1 egg<br />
1 tsp pure vanilla extract<br />
<br />
2 cup confectioners' sugar<br />
4 tbsp milk<br />
1 tbsp butter, melted<br />
1 tsp vanilla extract<br />
<br />
<br />
<b>Directions</b><br />
- Preheat oven to 350f.<br />
- Line 2 baking sheets with parchment paper<br />
- In a medium mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.<br />
- In the bowl of a standing mixer (fitted with a paddle attachment) cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl then add the pumpkin puree, egg, and vanilla. Mix until well combined.<br />
- Slowly add the dry ingredients (I add 1/4 cup at a time), scraping down the sides of the bowl as needed.<br />
- Using a rounded tablespoon (or a cookie scoop), place the dough 2 inches apart on the prepared baking sheets. Wet your hands with a little water (so the dough doesn't stick to them) and gently mold the dough into a more rounded circle, flatten, and smooth.<br />
- Bake 13-15 minutes. Allow to cool on teh baking sheet for 5 minutes before transferring to a wire cooking rack.<br />
- While the cookies are cooling, whisk together the confectioners' sugar, 2 tablespoons of milk, melted butter and vanilla extract. Add the additional tbsps of as needed to reach your desired drizzling consistency. Drizzle over the cookies and allow to harden before storing.<br />
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<i>It's noted that the cookies may become too moist being stored in tupperware or a ziplock bag. If this happens, you can store them with parchment paper between each layer and leave a corner of the tupperware lid open.</i>Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-76826219043431655642014-12-08T07:00:00.000-05:002014-12-08T11:07:55.483-05:00Peppermint Hot Chocolate CupcakesMy annual tradition to kick-off to the holiday season is getting a peppermint hot chocolate from Starbucks. Yes, I know they are available all year around, but it doesn't seem right having one mid-July. I always indulge in this treat Thanksgiving weekend. Something about the minty chocolatey-ness (yes, that's a word) brings the cozy feelings of the holidays.<br />
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When Colleen from <a href="http://www.theredheadbaker.com/" target="_blank">The Redhead Baker</a> announced her Cupcake Day event I knew that I wanted to make a cupcake version of my favorite holiday drink. After one more "research trip" to Starbucks I got to work.<br />
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I scoured the internet to find a good recipe for the cupcakes and came across one on <a href="http://www.2teaspoons.com/" target="_blank">2Teaspoons</a>, then added my own spin on the icing with adding a mint whipped cream. Most recipes I found had a buttercream or marshmallow frosting, but when you order a hot chocolate they always ask if you want whipped cream. The appropriate answer, of course, is a hesitant "ok, just a little". That way you feel like you're not going to blow a ton of calories and can pretend they actually write "just a little" and not just mark it to get a huge glob of deliciousness added on top.<br />
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I have to say, this is maybe one of my favorite things ever to come out of my kitchen. I ended up with some mint whipped cream left over and could probably adjust the measurements so you'd wind up with less, however it's so delicious that I could eat it by the spoonful or put on top of a mug of actual hot chocolate, so why would I deny you that pleasure as well?!<br />
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This is going to be a permanent addition to my holiday baking. I already have ideas to make mini cupcakes if we need a treat for any holiday parties. <br />
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<b><span style="font-size: x-large;">Peppermint Hot Chocolate Cupakes with Mint Whipped Cream Frosting</span></b> <span style="font-size: x-small;">(slightly adapted from <a href="http://www.2teaspoons.com/peppermint-chocolate-cupcakes/" target="_blank">2Teaspoons</a>)</span><br />
<br />
<b>Ingredients</b><br />
1/2 cup (1 stick) unsalted butter<br />
2 oz semi-sweet chocolate chips<br />
1/2 cup + 1 heaping tbsp unsweetened cocoa powder, divided<br />
3/4 cup all-purpose flour<br />
1/2 tsp baking soda<br />
3/4 tsp baking powder<br />
1/4 tsp salt <br />
2 large eggs<br />
1/2 cup + 2tbsp granulated sugar, divided<br />
1/4 cup light brown sugar<br />
1 tsp vanilla<br />
1/2 tsp + 1/4 tsp peppermint extract, divided<br />
1/2 cup buttermilk (if you don't have buttermilk, mix 1/2 cup milk and 1 tbsp white vinegar and let it sit for 5 min)<br />
2 cups heavy cream<br />
<br />
<b>Directions</b><br />
- Preheat oven to 350 degrees.<br />
- Melt butter and chocolate chips in a microwavable bowl for 2 min, then stir to combine. Add in the heaping tbsp of cocoa powder and stir. Set aside to cool.<br />
- In medium bowl, sift together remaining cocoa powder, flour, baking soda, baking powder, and salt.<br />
- In a large bowl, which together eggs, 1/2 cup of granulated sugar, light brown sugar, vanilla and peppermint. Once that is combined, whisk the butter/chocolate mixture in. Stir in the buttermilk.<br />
- Gradually (I used 1/4 cup at a time) add in the flour mixture, stirring to combine before each addition. The batter will be the consistency of a thick chocolate pudding.<br />
- Line a muffin tin with 12 cupcake liners. Divide batter evenly amongst the 12 liners.<br />
- Bake until a toothpick comes out clean when inserted, approx 18 minutes.<br />
- Let cook completely before frosting.<br />
- In a medium bowl (or in the bowl of a stand mixer) whip heavy cream, 2 tbsp granulated sugar, and 1/4 tsp peppermint extract until it becomes a stiff whipped cream. ***I love to use the whisk attachment that came with my immersion blender, otherwise it makes for a really great arm workout!<br />
- Once the whipped cream is set, fill a frosting bag with it and pipe it onto each cupcake.<br />
<br />
<br />
Full list of Cupcake Day participants:<br />
<ul>
<li><a href="http://www.theredheadbaker.com/hot-cocoa-cupcakes-cupcakeday/" target="_blank">Hot Cocoa Cupcakes</a> by The Redhead Baker</li>
<li><a href="http://www.cookingactress.com/2014/12/chocolate-chip-cookie-dough-cupcakes.html" target="_blank">Chocolate Chip Cookie Dough Cupcakes</a> by The Cooking Actress</li>
<li><a href="http://noshingwiththenolands.com/vanilla-candy-cane-cupcakes/%E2%80%8E" target="_blank">Vanilla Candy Cane Cupcakes</a> by Noshing With The Nolands</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2014/12/woohoooooooo-its-cupcake-day.html" target="_blank">Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting</a> by A Day in the Life on the Farm</li>
<li><a href="http://www.amysconfectioneryadventures.com/2014/12/nerds-cupcakes-cupcake-day.html" target="_blank">Nerds Cupcakes</a> by Amy's Confectionery Adventures</li>
<li><a href="http://ninjabaker.com/vegan-midori-melon-cupcakes-cupcakeday" target="_blank">Vegan Midori Melon Cupcakes</a> by NinjaBaker</li>
<li><a href="http://wp.me/p3td8t-Ef" target="_blank">Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting</a> by From Gate to Plate</li>
<li><a href="http://www.lemonythyme.com/dark-chocolate-rum-cupcakes-with-salted-caramel-buttercream/" target="_blank">Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream</a> by Lemony Thyme</li>
<li><a href="http://evabakes.blogspot.com/2014/12/gingerbread-cupcakes-with-cinnamon.html" target="_blank">Gingerbread cupcakes with cinnamon cream cheese frosting</a> by Eva Bakes</li>
<li><a href="http://thepajamachef.com/2014/12/08/cupcake-day-cranberry-apple-cupcakes" target="_blank">Cranberry Apple Cupcakes</a> by The Pajama Chef</li>
<li><a href="http://www.oureatinghabits.com/2014/12/08/almond-joy-cupcakes/" target="_blank">Almond Joy Cupcakes</a> by Our Eating Habits</li>
<li><a href="http://adventuresinallthingsfood.blogspot.com/2014/12/butter-rum-cupcakes.html" target="_blank">Buttered Rum Cupcakes</a> by Adventures in All Things Food</li>
<li><a href="http://www.karenskitchenstories.com/2014/12/maple-cupcakes-with-maple-cream-cheese.html" target="_blank">Maple Cupcakes with Maple Cream Cheese Frosting</a> by Karen's Kitchen Stories</li>
<li><a href="http://www.thespiffycookie.com/2014/12/08/cone-head-cupcakes-with-ice-cream-frosting/" target="_blank">Cone Head Cupcakes with Ice Cream Frosting</a> by The Spiffy Cookie</li>
<li><a href="http://culinary-adventures-with-cam.blogspot.com/2014/12/candied-buddhas-hand-eggnog-cupcakes.html" target="_blank">Candied Buddha's Hand-Eggnog Cupcakes</a> by Culinary Adventures with Camilla</li>
<li><a href="http://www.foodlustpeoplelove.com/2014/12/almond-joy-cupcakes.html" target="_blank">Almond Joy Cupcakes</a> by Food Lust People Love</li>
<li><a href="http://wp.me/p3IRA4-1ew" target="_blank">Sweet Potato Cupcakes with Marshmallow Frosting</a> by Sew You Think You Can Cook</li>
<li><a href="http://www.katerecipebox.com/2014/12/08/chocolate-cupcakes-with-nutella-frosting-for-2" target="_blank">Chocolate Cupcakes with Nutella Frosting for 2</a> by Kate's Recipe Box</li>
<li><a href="http://cheesecurdinparadise.blogspot.com/2014/12/cranberry-cupcakes-with-white-chocolate.html" target="_blank">Cranberry Cupcakes with White Chocolate Buttercream</a> by Cheese Curd In Paradise</li>
<li><a href="http://comfortablydomestic.com/2014/12/08/peppermint-patty-cupcakes/" target="_blank">Peppermint Patty Cupcakes</a> by Comfortably Domestic</li>
<li><a href="http://rebekahrose.blogspot.com/2014/12/cupcakeday-pumpkin-spice-cupcakes-with.html" target="_blank">Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream</a> by Making Miracles</li>
<li><a href="http://www.ilovemydisorganizedlife.com/?p=7176" target="_blank">Chocolate Cupcakes with Red Velvet Frosting</a> by {i love} my disorganized life</li>
<li><a href="http://www.missinformationblog.com/lemon-cupcakes-they-are-dream/" target="_blank">Lemon Cupcakes</a> by Miss Information</li>
<li><a href="http://kosherkitchenblog.blogspot.com/2014/12/peppermint-hot-chocolate-cupcakes.html" target="_blank">Peppermint Hot Chocolate Cupcakes</a> by Kosher Kitchen</li>
<li><a href="http://takeabiteoutofboca.com/2014/12/peppermint-cream-cookie-cupcakes-cupcakeday" target="_blank">Peppermint Cream Cookie Cupcakes</a> by Take a Bite out of Boca</li>
<li><a href="https://www.blogger.com/%E2%80%9Dhttp://lickthatspoon.blogspot.com.au/2014/12/cupcake-christmas-wreath.html%E2%80%9D" target="”_blank”">Cupcake Christmas Wreath</a> by Lick the Spoon</li>
</ul>
Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com13tag:blogger.com,1999:blog-1290030255167079951.post-71671445365919061942014-11-14T08:00:00.000-05:002014-11-14T08:00:06.732-05:00Baked Apple Cider Donuts<span style="font-family: inherit;">After a hiatus I am happy to say that the recipe swaps I used to participate in are back! Now being run by Ashley from </span><a href="http://cheesecurdinparadise.blogspot.com/" target="_blank"><span style="font-family: inherit;">Cheese Curd in Paradise</span></a><span style="font-family: inherit;">, this month was a Blogger's Choice theme. I was assigned </span><a href="http://evabakes.blogspot.com/" target="_blank"><span style="font-family: inherit;">Eva Bakes</span></a><span style="font-family: inherit;">. After drooling over 99.9% of her posts, I finally settled on a recipe. The added bonus was that we had just received some fresh apple cider in our CSA box last week!</span><br />
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<span style="font-family: inherit;">In December of 2012 for my office holiday gift exchange I was gifted several requested baking items, including a donut pan. When I asked for it I had grandiose plans of making homemade donuts all the time. Fast forward to November 2014 and you can tell by the packaging currently in my trash can how well that plan worked out!</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">It turns out that donuts are really not hard to make at all. These are cake donuts so they are a drier consistency than a puffy yeast donut would be, but it does not take away from the taste at all. I made two adjustments from what Eva did (though they both were done in the recipe she based it off of). First, I used cardamom that she didn't use. I love the smell of cardamom. It's one of those spices that costs approximately $12 and you need about 1/4 tsp or less in most recipes that calls for it. But once you have it in your pantry you don't want to leave it out! I had purchased it for last year's </span><a href="http://kosherkitchenblog.blogspot.com/2013/12/crunchy-molasses-cookies-great-food.html" target="_blank"><span style="font-family: inherit;">Crunchy Molasses Cookies</span></a><span style="font-family: inherit;"> and have been waiting for a reason to use it again.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">I also added a cinnamon sugar coating to about half of my donuts which I think added a nice touch (I left them off of some because I knew a little someone's nibbly fingers would be all over these donuts and didn't want the added sugar for him).</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">As Eva also realized, although the original recipe said it makes 6 donuts, I was able to make 11.</span><br />
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<span style="font-family: inherit;"><span style="font-size: x-large;"><strong>Baked Apple Cider Donuts</strong></span> <span style="font-size: x-small;">(from </span></span><a href="http://evabakes.blogspot.com/2013/01/baked-apple-cider-donuts.html" target="_blank"><span style="font-family: inherit; font-size: x-small;">Eva Bakes</span></a><span style="font-family: inherit; font-size: x-small;">)</span><br />
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<span style="font-family: inherit;"><strong>Ingredients</strong></span><br />
<span style="font-family: inherit;">1 cup apple cider</span><br />
<span style="font-family: inherit;">1 1/4 cup white whole wheat flour</span><br />
<span style="font-family: inherit;">1 tsp baking powder</span><br />
<span style="font-family: inherit;">1/2 tsp baking soda</span><br />
<span style="font-family: inherit;">1/4 tsp salt</span><br />
<span style="font-family: inherit;">1/2 tsp cinnamon</span><br />
<span style="font-family: inherit;">1/4 tsp nutmeg</span><br />
<span style="font-family: inherit;">1/4 tsp cardamom</span><br />
<span style="font-family: inherit;">3 tbsp butter, softened</span><br />
<span style="font-family: inherit;">1/4 cup sugar</span><br />
<span style="font-family: inherit;">2 tbsp brown sugar</span><br />
<span style="font-family: inherit;">2 tbsp olive oil</span><br />
<span style="font-family: inherit;">1 egg</span><br />
<span style="font-family: inherit;">1/2 cup milk</span><br />
<span style="font-family: inherit;">2 tbsp melted butter <em>optional</em></span><br />
<span style="font-family: inherit;">cinnamon sugar <em>optional</em></span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><br /></span><br />
<strong><span style="font-family: inherit;">Directions </span></strong><br />
<span style="font-family: inherit;"><strong>- </strong>Preheat the oven to 400 degrees F. Prepare your donut pan by adding cooking spray to each of the wells.<br />- Boil the apple cider down in a small saucepan until it reduces down to 1/4 cup. Set aside and let cool.<br />- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom.<br />- In the bowl of an electric mixer (or a large bowl using a hand mixer), cream together the butter and sugars. Add the olive oil, reduced apple cider, and egg. Slowly add the dry ingredients into the wet ingredients alternately with the milk, ending with the flour (dry) mixture.<br />- Spoon the batter into the prepared donut pan and bake for 9-10 minutes or until golden.<br />- Remove the donuts from the pan and let cool completely on a wire rack before glazing.</span><br />
<span style="font-family: inherit;">- If you want to add a cinnamon sugar topping, you can brush the donuts with melted butter and dip into or sprinkle with cinnamon sugar.</span></c>Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com3tag:blogger.com,1999:blog-1290030255167079951.post-53364162379896218372014-10-24T11:43:00.004-04:002014-10-24T11:43:50.162-04:00Pumpkin Spice BreadCloves, nutmeg, cinnamon.<br />
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Those are the flavors of fall to me. I know it's fall when I break those ingredients out for my baking attempts. When this month's theme for What's Baking was announced as "baking with pumpkin or squash" I was excited. While I love a good zucchini bread, my favorite way to enjoy squash is in soup or just roasted with brown sugar, maple syrup, etc. I think I made it known when we last had the pumpkin theme two years ago that I was never a big fan of pumpkin flavored things. I realized after making <a href="http://kosherkitchenblog.blogspot.com/2012/10/pumpkin-parmesan-biscuits.html" target="_blank">Pumpkin-Parmesean Biscuits</a> that I actually enjoy pumpkin when it's baked in with other ingredients. I think I mostly am turned off by the over pumpkin-ing of everything lately. I mean, there are pumpkin Oreos, and, of course, the beloved "PSL" (when did that become a thing? Why can't people just say "pumpkin spice latte"? I have no idea and I have no desire to try it).<br />
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With the theme in mind, I flipped through a few of my cookbooks for inspiration and came across this recipe for Pumpkin Spice Bread in The Craft of Baking and set out to see if the pumpkin could, once again, win me over.<br />
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The end result is delicious. It's easy to make (two bowls and a loaf pan, no mixers necessary) and there was no panic that it would be ruined after my son awoke from his nap earlier than planned. In other news, the container of demerara sugar is a great toy that will provide enjoyment for as long as mommy needs to finish getting the batter ready.<br />
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Be sure to check out <a href="http://www.carriessweetlife.com/" target="_blank">Carrie's Sweet Life</a> for her upcoming round-up of all this month's submissions.<br />
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<span style="font-size: x-large;"><strong>Pumpkin Spice Bread</strong></span> <span style="font-size: x-small;">(from </span><a href="http://www.amazon.com/gp/product/B007SGM1HE/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007SGM1HE&linkCode=as2&tag=newlandnewlco-20&linkId=DNW3DIVKQ7Z5X6EO" target="_blank"><span style="font-size: x-small;">The Craft of Baking</span></a><span style="font-size: x-small;">)</span><br />
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<strong>Ingredients</strong><br />
unsalted butter, at room temperature, for greasing the pan<br />
1/2 cup granulated sugar<br />
1/2 cup packed dark brown sugar<br />
1 large egg<br />
1 large egg yolk<br />
1/2 cup grapeseed oil<br />
3/4 cup canned pumpkin puree<br />
1/3 cup plus 1 tbsp sour cream<br />
3/4 tsp pure vanilla extract<br />
1 cup plus 2 tbsp unbleached all-purpose flour<br />
3/4 tsp baking soda<br />
1/2 tsp kosher salt<br />
1 tsp freshly grated nutmeg<br />
1/2 tsp ground cinnamon<br />
pinch of ground cloves<br />
pinch of ground white pepper<br />
1 tbsp demerara sugar<br />
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<strong>Directions</strong><br />
- Position a rack in the center of the oven and preheat the oven to 350 degrees.<br />
- Line the bottom of an 8 1/2 x 4 1/2 in loaf pan with parchment paper, and grease the bottom and sides with butter.<br />
- In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, and oil. Add the pumpkin, sour cream, and vanilla and whisk well to combine.<br />
- In another bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon, cloves, and white pepper.<br />
- Using a rubber spatula, fold the dry ingredients into the wet, then whisk together gently to just combine.<br />
- Pour the batter into the prepared pan and sprinkle the top with the demerara sugar.<br />
- Bake, rotating the pan once, until the bread is firm to the touch, well browned, and slightly cracked on top, about 55 minutes.<br />
- Transfer the pan to a wire rack and let stand for 5 minutes. Then turn out the loaf onto the rack t cool.<br />
- Serve warm or at room temperature.<br />
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*The bread will keep in an airtight container at room temperature for up to 3 days.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-37329654250287607152014-10-17T15:44:00.001-04:002014-10-17T15:44:45.039-04:00Slow Cooker Pulled BBQ BrisketIf anyone wants to buy me a gift, just get me one of the Kosher by Design cookbooks. Seriously, I only have the<a href="http://www.amazon.com/gp/product/157819072X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=157819072X&linkCode=as2&tag=newlandnewlco-20&linkId=BGZQMLRRH4X4GG3P" target="_blank"> Short on Time</a> book but everything I have made from it has been absolutely delicious. And this latest endeavor did not let me down.<br />
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Over the summer we were down at the Jersey shore with friends. While my husband and I do not keep kosher outside of our house, these friends do, so when we heard about a kosher sports bar in town we jumped at the chance to go (mostly because our friend was craving chicken wings). Looking at the menu, the item that jumped out the most was the pulled beef sandwich. I don't go out for BBQ often, but this just sounded so delicious to me. And it did not disappoint! I was thinking about this meal the other day when I was menu planning and I came across this slow cooker recipe. How could I not make it?!<br />
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The end result was so tasty. I served it with roasted potatoes and steamed green beans for well-rounded meal. And I had plenty of leftovers so I stored the beef with a little bit of the au jus (or is the correct term "I stored the beef au jus"? either way...) in one container and the BBQ sauce in another so it wasn't totally smothered in the sauce when I reheated it. I got to enjoy the leftovers for the next several days, but could easily have frozen some for later use.<br />
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<span style="font-size: x-large;"><strong>Slow Cooker Pulled BBQ Brisket</strong></span> <span style="font-size: x-small;">(slightly adapted from </span><a href="http://www.amazon.com/gp/product/157819072X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=157819072X&linkCode=as2&tag=newlandnewlco-20&linkId=BGZQMLRRH4X4GG3P" target="_blank"><span style="font-size: x-small;">Kosher by Design: Short on Time</span></a><span style="font-size: x-small;">)</span><br />
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<strong>Ingredients</strong><br />
3 lbs top cut brisket<br />
fine sea salt<br />
freshly ground pepper<br />
1-2 tbsp canola oil<br />
1 red onion, thinly sliced<br />
2 tbsp Worcestershire sauce<br />
1 tbsp whiskey<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 tsp dried thyme<br />
4 cups beef stock<br />
1 (18oz) bottled barbecue sauce<br />
2 tbsp cornstarch dissolved in 2 tbsp water<br />
crusty rolls cut in half horizontally for serving<br />
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<strong>Directions</strong><br />
- Line a slow cooker with a liner bag, if possible<br />
- Slice the brisket into 2 pieces, season both sides generously with salt and pepper<br />
- In a large skillet, heat the oil over medium heat. Sear the meat on both sides then place in slow cooker.<br />
- In the same skillet, sauté the onion, 3 minutes, stirring frequently to pick up the bits of meat. Top the meat in the slow cooker with the onions.<br />
- In a large bowl mix the Worcestershire sauce, whisky, garlic powder, onion powder, thyme, and stock. Pour the stock mixture around the meat (try not to wash the onions off the meat) until you just cover the meat.<br />
- Pour the barbeque stock directly onto the meat. Cover the slow cooker and cook on high for 4 hours or low for 8 hours. The meat is ready when it can easily be shredded with a fork.<br />
- Remove the cooked meat from the slow cooker (reserving the sauce) into a large bowl and shred it by pulling in opposite directions with two forks.<br />
- Pour the sauce into a medium pot (reserving about a cup if storing any meat). Add the dissolved corn starch and bring to a boil over medium heat. Boil until thickened, about 3 minutes.<br />
- Mix the meat being eaten immediately with some of the thickened sauce.<br />
- Make a sandwich with the crusty roll and the meat, topping the meat with extra sauce if desired.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0tag:blogger.com,1999:blog-1290030255167079951.post-2711425984297505182014-10-10T07:00:00.000-04:002014-10-10T07:00:11.102-04:00Turkey ChiliI love the fall. The cooler temps mean that I can turn to my favorite comfort food - chili. My go-to recipe had been my <a href="http://kosherkitchenblog.blogspot.com/2012/02/meatless-three-bean-chili.html" target="_blank">slow cooker meatless three bean chili</a>, with melted cheese on top and a dollop of sour cream. But sometimes you just want a nice, hearty, meaty chili.<br />
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Last year I had been perusing my local library and found the book <a href="http://www.amazon.com/gp/product/B007679IZS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007679IZS&linkCode=as2&tag=newlandnewlco-20&linkId=7HFBA4JK76J4QRKL" target="_blank">Dinner: A Love Story by Jenny Rosenstrach</a>. It's a combination cookbook and memoir about life in her kitchen and dining room, spanning the years from her single life to life with two kids (and two working parents) and how they made it all work. And it's not about how easy life is and how she whips up 3 course gourmet meals every evening, it's about real life and the shortcuts she uses. The book was so interesting and the recipes looked so good that after I read it cover to cover and returned it to the library, I ended up buying it for myself. I find that it really gives a realistic view of family dinnertime with all the craziness, pickiness, etc. Plus it provides a wide range of recipes.<br />
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In the book, Jenny has a quick and easy recipe for turkey chili. We first made it last year and it's become a staple in our home during the cooler months. It's got a nice kick to it (especially because I use some hot chili powder, not just regular chili powder), and served over a bed of brown rice, it makes for a delicious, filling meal. Plus, it makes enough that my husband can have seconds and we still have enough left over for 2-3 more meals. I probably could freeze the leftovers for future meals but I usually end up eating it for lunch or dinner over the next few days.<br />
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Another thing I have been trying to incorporate into my routine is one pot meals. We end up cleaning a ton of pots, pans, and prep tools every night and don't have a lot of downtime before bed. This chili is great because it is not only a one pot meal (well, one pot plus a rice cooker if you make rice as well but that's a quick clean) but also the only other things to clean are a cutting board and knife which you can clean while the chili cooks, then it's just the skillet and spoon. Between the easy prep and quick clean up, this can be made and cleaned up in about an hour. So simple, but so delicious!!<br />
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<span style="font-size: x-large;"><strong>Turkey Chili</strong></span> <span style="font-size: x-small;">(slightly adapted from </span><a href="http://www.amazon.com/gp/product/B007679IZS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007679IZS&linkCode=as2&tag=newlandnewlco-20&linkId=7HFBA4JK76J4QRKL" target="_blank"><span style="font-size: x-small;">Dinner: A Love Story</span></a><span style="font-size: x-small;">)</span><br />
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<strong>Ingredients</strong><br />
1 large onion, chopped<br />
3 garlic cloves (or 2 large), minced<br />
few glugs of extra virgin olive oil<br />
1 lb ground turkey (dark meat is preferable)<br />
salt & pepper to taste<br />
3 tbsp chili powder<br />
1 tbsp chipotle or hot Mexican chili powder<br />
28oz can diced tomatoes<br />
1 tsp oregano<br />
1/8 tsp cayenne<br />
1 bay leaf<br />
1/3 tsp cinnamon<br />
14oz can black beans, drained<br />
Brown rice, plus any toppings you want: avocado, tortilla strips, etc<br />
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<strong>Directions</strong><br />
- In a large skillet, over medium-low heat, sauté the onion and garlic in the oil about 3 minutes.<br />
- Turn up the heat to medium-high and brown the meat until it loses its pink color.<br />
- Add salt, pepper, and chili powders - let it sizzle a moment, then add the tomatoes and the rest of the spices.<br />
- Turn down the heat, simmer for 10-15 minutes.<br />
- Add the beans and cook for another 5 minutes (until the beans are heated through).<br />
- Serve over rice with any toppings you choose.Anonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.com0