tag:blogger.com,1999:blog-20691763888407584092024-03-05T06:24:12.511-08:00The Backyard Farmwife RecipesUnknownnoreply@blogger.comBlogger505125tag:blogger.com,1999:blog-2069176388840758409.post-77084964629264454112024-01-26T12:01:00.000-08:002024-01-26T12:01:14.099-08:00Mexican Hot Cocoa Cookies<p>I love spicy chocolate anything! And these cookies perfectly fit that bill... Delicious!</p><p>1 3/4 cups sugar</p><p>1 cup butter, softened</p><p>1 teaspoon vanilla</p><p>1/2 teaspoon salt</p><p>2 eggs</p><p>2 teaspoons cream of tartar</p><p>1 teaspoon baking soda</p><p>1/2 cup baking cocoa</p><p>1/2 teaspoon cinnamon</p><p>1/2 teaspoon cayenne pepper</p><p>grated zest from 1/2 of a large orange</p><p>2 1/4 cups flour</p><p>Beat sugar, butter, vanilla and salt until light and fluffy. Beat in eggs, one at a time. Mix in cream of tartar and baking soda. Mix in cocoa powder, cinnamon, cayenne and orange zest. Mix in flour.</p><p>Scoop dough into balls and roll in cinnamon sugar mixture. </p><p>Bake on parchment lined baking sheets at 350 for 9-10 minutes, or until edges are set. Let cool a bit on sheet before removing to racks to cool. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKN9KSbMNpcf0rkjFTLqIctFSGJG_z8fmJtYQIccX4ukuS8G4zxq0CEEx_zmjyBUvQ0k3hh-dLRdYvIUNCjs4vESH4JT505a1s1Wbb-NRbyBkYfSiS1Q1ev1DooXyNhN82whA7CG72lrkuKjAhR1sIUJ5NFYpcgJ7XXBmT85Xm7tGsoqnFHqJdq8vmIE/s2040/415140453_1105261020909176_4823278927547196559_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2040" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKN9KSbMNpcf0rkjFTLqIctFSGJG_z8fmJtYQIccX4ukuS8G4zxq0CEEx_zmjyBUvQ0k3hh-dLRdYvIUNCjs4vESH4JT505a1s1Wbb-NRbyBkYfSiS1Q1ev1DooXyNhN82whA7CG72lrkuKjAhR1sIUJ5NFYpcgJ7XXBmT85Xm7tGsoqnFHqJdq8vmIE/w400-h301/415140453_1105261020909176_4823278927547196559_n.jpg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-30555563639755618762024-01-26T11:44:00.000-08:002024-01-26T11:44:06.873-08:00Raspberry Linzer Bars<p> This Christmas I made real raspberry linzer cookies. I rolled the dough, cut them out, layered them with jam. They were adorable, delicious and a lot of work! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXezR2lyWTicaEwzN_vapstmJZHHHJSlaoYOuZ-xhyOs6Np-C0035HgJ2-RmpVJoss5ZXgLP6sjem-NG_kCxPcQLjQp9Z3ESKTi2kPFAfGnqT_fRLeWrZwfi66wbX11mXii7UeVn2LjCUTM2vB5Yw_1iMftM6pTB1lx8CQOpAZTOeYf4tLcSFgu82vgo/s2040/416326877_1456574948260538_7515382483416598817_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXezR2lyWTicaEwzN_vapstmJZHHHJSlaoYOuZ-xhyOs6Np-C0035HgJ2-RmpVJoss5ZXgLP6sjem-NG_kCxPcQLjQp9Z3ESKTi2kPFAfGnqT_fRLeWrZwfi66wbX11mXii7UeVn2LjCUTM2vB5Yw_1iMftM6pTB1lx8CQOpAZTOeYf4tLcSFgu82vgo/w301-h400/416326877_1456574948260538_7515382483416598817_n.jpg" width="301" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7EsiL2QXXwkKm9E0IwG6CgEEMPy3XE2PEfsOetxdcIOJf6yTccbdPnzj8vlcsvPSv6ZUt2rur77P7TbyFKzmCVacatIE9dsetZgk-xzCSErSK_puPPZZghIdg15VMUaKdywc7y0UFI3OC7XilbwnPNZlcNbShtQ6KIVmPWkben8pQLz3ODgUoBZ6J8o/s2040/416375039_1566230017513645_848842012365629708_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7EsiL2QXXwkKm9E0IwG6CgEEMPy3XE2PEfsOetxdcIOJf6yTccbdPnzj8vlcsvPSv6ZUt2rur77P7TbyFKzmCVacatIE9dsetZgk-xzCSErSK_puPPZZghIdg15VMUaKdywc7y0UFI3OC7XilbwnPNZlcNbShtQ6KIVmPWkben8pQLz3ODgUoBZ6J8o/w301-h400/416375039_1566230017513645_848842012365629708_n.jpg" width="301" /></a></div><br /><p>This recipe makes all of that so much simpler and still taste yummy!</p><p>1 cup flour</p><p>3/8 cup almond flour</p><p>1/2 cup powdered sugar</p><p>1/2 teaspoon baking powder</p><p>1/4 teaspoon salt</p><p>Mix in large bowl with whisk. </p><p>Cut in 1/2 cup of room temperature butter.</p><p>Press 2/3 of dough into an 8" square baking pan lined with parchment paper and sprayed with baking spray.<br /><br />Spread dough with raspberry jam.</p><p>Crumble remaining dough on top of jam layer. <br /><br />Bake at 350 for about 30 minutes or until base is light golden brown. <br /><br />Let cool. Cut into squares and dust with powdered sugar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWg2_dB1gNlpJmGVl3V8BSb_3Im4wyO2fgzUj05YyE0fpbMCxI3U6Lx_fKBaqMei0zuKrAoEhL20c3MFGHVViBWiSwLJf4x1wVIydsPOzeG1sJ0tgTFrvxA_Al73PoP23zDdMUP2o10Oep61x60JdTdGnPPvGtaap0_9NtPPj0hxiLZaDNcdre8h3Lvg/s2040/416406582_402308218995757_5223566122119930521_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWg2_dB1gNlpJmGVl3V8BSb_3Im4wyO2fgzUj05YyE0fpbMCxI3U6Lx_fKBaqMei0zuKrAoEhL20c3MFGHVViBWiSwLJf4x1wVIydsPOzeG1sJ0tgTFrvxA_Al73PoP23zDdMUP2o10Oep61x60JdTdGnPPvGtaap0_9NtPPj0hxiLZaDNcdre8h3Lvg/w301-h400/416406582_402308218995757_5223566122119930521_n.jpg" width="301" /></a></div><br /><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-86700071129170523262023-03-17T15:28:00.000-07:002023-03-17T15:28:29.880-07:00Triple Irish Cheesecake Brownie Bars<p> I didn't think I could improve on my<a href="https://thebackyardfarmwiferecipes.blogspot.com/2013/03/irish-brownie-no-bake-cheesecake.html" target="_blank"> Irish Brownie No-Bake Cheesecake recipe</a> but I was wrong. I think these from scratch brownies are delicious and the ratio of brownie/filling/topping is perfect! Make these for dessert on St Patrick's Day. You won't be sorry!</p><p>Brownies:</p><p><span style="font-family: inherit;"> <span style="background-color: white;">3/4 cup baking cocoa</span></span></p><div style="background-color: white;"><span style="font-family: inherit;">1/2 tsp baking soda</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"><span style="font-family: inherit;">2/3 cup oil</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"><span style="font-family: inherit;">1/2 cup boiling Guinness beer</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"><span style="font-family: inherit;">2 cups sugar</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"><span style="font-family: inherit;">2 eggs</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"><span style="font-family: inherit;">1 1/3 cup flour</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"><span style="font-family: inherit;">1 tsp vanilla</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"><span style="font-family: inherit;">1/4 tsp salt</span></div><span style="font-family: inherit;"><br style="background-color: white;" /></span><div style="background-color: white;"></div><div style="background-color: white;"><span style="font-family: inherit;">Stir together cocoa and soda. Add 1/3 cup oil. Stir in boiling Guinness until thick. Add remaining 1/3 cup oil, eggs, and sugar. Then add flour, vanilla and salt. Mix well. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Pour into lightly greased 9x13 pan. Bake at 350 for about 25 minutes.</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Let cool completely in the pan on a wire rack.</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Cheesecake Filling: </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">4oz cream cheese, softened</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />1 1/2 cups heavy whipping cream</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />1/4 cup Irish Cream</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />1/2 teaspoon vanilla</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />3/8 cup powdered sugar, sifted</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />1/2 of a small box of white chocolate instant pudding mix (you could also use vanilla or cheesecake)</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />Mix cream cheese, vanilla and powdered sugar in a large bowl with an electric mixer until smooth. Add whipping cream and Irish Cream. Beat until smooth Add pudding mix and beat for 2-4 minutes or until thick. Spread over brownie and tap on countertop to make sure it settles without holes in filling.</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Chill for 1 hour in freezer.</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Ganache: </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">3 oz heavy whipping cream</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />1 Tablespoons Irish whiskey</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />3/4 cup chocolate chips</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />Place chocolate chips in small bowl.</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br />Heat heavy cream on med heat, stirring occasionally, until it JUST begins to bubble on the edges. Remove from heat and pour right over chocolate chips. Stir until melted and smooth. Stir in whiskey and mix well.</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Let sit for about 3 minutes and then spread over the top of the cheesecake filling.</span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Chill in fridge for at least one hour. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Cut into squares with a hot knife for clean edges. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">Store in fridge. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8SnEnLHnGklY2T9fVXqvxdfCwNoE_GcpJHWRYZVKle1-30sNobcmNmJg-UO1KvvH_BFsaiNggUaVGTx6dS-l1kFffRQJXQRCKTnBuswwAJrFsVXWyLy1RtWJp3-7jXRPYp8xs8nXKMHDtAN-tKstThxyLhlQ_dMU1ibuLhOC2r7AqRq3gkxkkLrY/s2048/333974717_597238389086045_8430947687371368587_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8SnEnLHnGklY2T9fVXqvxdfCwNoE_GcpJHWRYZVKle1-30sNobcmNmJg-UO1KvvH_BFsaiNggUaVGTx6dS-l1kFffRQJXQRCKTnBuswwAJrFsVXWyLy1RtWJp3-7jXRPYp8xs8nXKMHDtAN-tKstThxyLhlQ_dMU1ibuLhOC2r7AqRq3gkxkkLrY/w400-h301/333974717_597238389086045_8430947687371368587_n.jpg" width="400" /></a></div><br /><span style="font-family: inherit;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-75799934804036135962022-01-11T13:27:00.007-08:002022-09-27T09:16:08.140-07:00Freezer Fresh Scones<p> I love warm scones fresh from the oven. I don't love eating an entire batch of scones. Well, I don't love the consequences... :/ </p><p>My friend Emily introduced to the solution to my problem: the freezer. </p><p>Here's what you do for freshly-baked scones whenever you want them:</p><p>Make up a batch of your favorite scones. If you don't have a favorite, you can check out some of mine <a href="https://thebackyardfarmwiferecipes.blogspot.com/2012/05/tea-party-scones.html" target="_blank">HERE</a>. All of these will work for this method.</p><p>After you cut them into wedges, separate them and put them on parchment paper and place them in the freezer.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgF6jQHFmamO29C-lFhh0cooPU6pc3dAr9akfyixd0t6NXmopsMxOCVwiUTR-7dOIb7uDraCT9VX2sMfm-0If_NPhauC7PTYoQhguSHQRB6z6x6uvAFUlps7ytQvFaFWW5Qhm1VqyHivTSo8GrSPZWPw0m1Pbr_6gU_sPbKZAevIkkecp2DtT6NVXUY=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgF6jQHFmamO29C-lFhh0cooPU6pc3dAr9akfyixd0t6NXmopsMxOCVwiUTR-7dOIb7uDraCT9VX2sMfm-0If_NPhauC7PTYoQhguSHQRB6z6x6uvAFUlps7ytQvFaFWW5Qhm1VqyHivTSo8GrSPZWPw0m1Pbr_6gU_sPbKZAevIkkecp2DtT6NVXUY=w300-h400" width="300" /></a></div><br /><p><br /></p><p>Once they are frozen solid, place them into a freezer bag. Write the baking instructions on the outside of the bag.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjaWpHXiAc3jPwkxbHvqNxjwY3r7DVDSToQ85LnmNXNJn2g2l9vNVMoEB5dsJPVnRsrZpIU0UHVtjYhCJ7EhHGIfrnT9Gn1P-8CIxZAWtXeovVSLCQQBkoEgiff1LRKVc6opMlFxOohvl7MBy_BEUp2EAFHO4VJ74ATibrgNN_A6ZVT9yP8TPWCAARr=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjaWpHXiAc3jPwkxbHvqNxjwY3r7DVDSToQ85LnmNXNJn2g2l9vNVMoEB5dsJPVnRsrZpIU0UHVtjYhCJ7EhHGIfrnT9Gn1P-8CIxZAWtXeovVSLCQQBkoEgiff1LRKVc6opMlFxOohvl7MBy_BEUp2EAFHO4VJ74ATibrgNN_A6ZVT9yP8TPWCAARr=w300-h400" width="300" /></a></div><br /><p><br /></p><p>The scones will bake for the same method, time and temperature from frozen as they do when fresh. I know if seems unbelievable, but it is true!</p><p>I just put the scones on the baking tray lined with parchment while the oven preheats and then bake at whatever time and temperature the original recipe states.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgZNpmZIsCmeHFNz4GiNthUNZ1tJZ1z74cXZH-pzMq2whU_gAO6NmAJ8QmjqB8tYeZA72lQWCKmp4Ew8_3AhoHU2JBLHlP5GEBt36H7PQlmER_3yfcUB6g1Jtd3A1uLCjnCbb87UHwXAV8thwgtHXhMLKZcGKs0o86ZQqoxYstN7ap6HdLZO4j7UWA7=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgZNpmZIsCmeHFNz4GiNthUNZ1tJZ1z74cXZH-pzMq2whU_gAO6NmAJ8QmjqB8tYeZA72lQWCKmp4Ew8_3AhoHU2JBLHlP5GEBt36H7PQlmER_3yfcUB6g1Jtd3A1uLCjnCbb87UHwXAV8thwgtHXhMLKZcGKs0o86ZQqoxYstN7ap6HdLZO4j7UWA7=w400-h300" width="400" /></a></div><br /><p><br /></p><p>You're welcome! </p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-81578385864045919072021-09-27T09:46:00.002-07:002022-09-28T14:10:03.292-07:00Spiced Caramel Apple Cider Doodles<p> <span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">I really wanted to combine caramel and spiced apple cider into a cookie. I could get the spice and the caramel but the apple part was eluding me. So how would I get that intense apple cider flavor I wanted? Boil down some of our hand-pressed cider into a dark, syrupy goodness. Then combine it with butter, sugar and cream and make caramel. Place on top of a mulling spice snickerdoodle. Yup. That's it...</span></p><p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">I used the Smitten Kitchen recipe <a href="https://smittenkitchen.com/2012/10/apple-cider-caramels/" target="_blank">HERE</a> but only make a half batch for this recipe with a couple of changes. </span></p><p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">First... make the snickerdoodles.</span></p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1/2 cup shortening</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1/2 cup butter, softened</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1 1/2 cups sugar</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">2 eggs</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">2 3/4 cups flour</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">2 tsp cream of tartar</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1 tsp soda</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1/4 tsp salt</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">***************************</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1/4 cup sugar</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">3 tsp cinnamon</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1/2 teaspoon nutmeg</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">1/4 teaspoon cloves & allspice</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Heat oven to 400.</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Mix butter, shortening, sugar, and eggs thoroughly. Blend flour, cream of tartar, salt, and soda. Stir into butter mixture. Mix well. Shape dough into 1” balls and roll in spiced sugar mixture.</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><a href="https://lh3.ggpht.com/_IvV2zrL6aas/TKAyQokkruI/AAAAAAAAPSE/6BpC1wxk2uU/s1600-h/snickerdoodles%2001%5B3%5D.jpg" style="color: #88bb21; text-decoration-line: none;"><img alt="snickerdoodles 01" border="0" height="302" src="https://lh6.ggpht.com/_IvV2zrL6aas/TKAyRYA0FuI/AAAAAAAAPSM/ImAEYU78VZY/w400-h302/snickerdoodles 01_thumb[1].jpg?imgmax=800" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; display: block; float: none; margin-left: auto; margin-right: auto; padding: 5px; position: relative;" title="snickerdoodles 01" width="400" /></a></p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Bake on ungreased cookie sheet for 8-10 minutes. Before removing from pan and while still warm, press an indentation in the top of each cookie. I used my wooden tart shaper from Pampered Chef, but you can be creative.</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Then remove and let cool on wire rack. (the cookies in the picture aren't the ones I used for these cookies, so no indentation for caramel... 😊)</p><p style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="color: #a9ff32;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-color: initial; border-image: initial; border-style: initial; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; margin-left: auto; margin-right: auto;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-color: initial; border-image: initial; border-style: initial; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; margin-left: auto; margin-right: auto;"><a href="https://lh4.ggpht.com/_IvV2zrL6aas/TKAySJMn8mI/AAAAAAAAPSQ/5ED2NxeyA8I/s1600-h/snickerdoodles%2002%5B3%5D.jpg" style="color: #a9ff32;"><img alt="snickerdoodles 02" border="0" height="302" src="https://lh4.ggpht.com/_IvV2zrL6aas/TKAySwfcdhI/AAAAAAAAPSU/nYJxLhRRanA/w400-h302/snickerdoodles 02_thumb[1].jpg?imgmax=800" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; display: block; float: none; margin-left: auto; margin-right: auto; padding: 5px; position: relative;" title="snickerdoodles 02" width="400" /></a></span></span></span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Now to make the caramel. And this takes a while. Oh, and prep all your ingredients while you're reducing your cider. You won't have time later...</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Reduce 2 cups of cider to 1/4 cup. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>You can't use just any cider for this. It needs to be the real stuff. Not the one you get at the grocery store. This needs to be hand pressed with the sludge at the bottom. Look at your local natural grocer or farmer's market.</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Pour 2 cups of cider into a heavy saucepan and turn on a fairly high heat. Not your highest setting but close. And then just let it boil, hard. Stir it every once in a while. This is going to take a bit of time. Like maybe a half an hour. When it starts to get foamy, you know it's getting close. So keep an eye on it, it goes much quicker at this point. Have a heatproof measuring cup for liquids nearby so you can check your amount. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Ingredients to prep while reducing cider:</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>1/2 cup white sugar</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>1/4 cup brown sugar</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Mix together in small bowl.</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span><br /></span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>1/4 teaspoon of cinnamon</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>scant 1/4 teaspoon of salt</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Mix in small bowl</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span><br /></span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>3 Tablespoons of heavy cream</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Pour into small glass</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span><br /></span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>4 Tablespoons margarine (I don't use butter because it makes a stickier caramel and I hate caramel that sticks in your teeth)</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Cut the margarine into smaller cubes</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span><br /></span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>When your cider is down to 1/4 cup, immediately pour it back into your saucepan and remove from the heat. Stir in sugars, margarine and cream (in that order) and stir until margarine melts. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Place back on burner and reduce heat just a bit (still med-high). Put a candy thermometer into the pan. Bring the mixture up to 252 degrees that can't be stirred down, while stirring constantly. You don't want it to burn. 😬</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Stir in cinnamon and salt.</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Carefully pour the caramel into a bowl and stir until it cools and begins to thicken a bit. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Then carefully fill the centers of the cookies with the caramel. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span>Let cool completely before eating. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNZaFK6avLQXGlemggC3S0c8kH2V0ZlDJBZQgWPEHs8w70faZMgijs9XqllIJoyl5p_oPjmIkT2XO8AQlyTMtdCnHxoppF57P_h2nh7dOOcqWDYpcTxyUfpNEv_ZPY-62P7TeaC-E-Cw/s960/242940171_898750100745824_6246410969034868542_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNZaFK6avLQXGlemggC3S0c8kH2V0ZlDJBZQgWPEHs8w70faZMgijs9XqllIJoyl5p_oPjmIkT2XO8AQlyTMtdCnHxoppF57P_h2nh7dOOcqWDYpcTxyUfpNEv_ZPY-62P7TeaC-E-Cw/w300-h400/242940171_898750100745824_6246410969034868542_n.jpg" width="300" /></a></div><br /><span><br /></span><p></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span><br /></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-56119375193238838682021-09-25T19:13:00.005-07:002021-09-25T19:13:27.248-07:00Caramel Apple Oatmeal Muffins<p> Inspired by the salted caramel chips at Trader Joe's, we had these muffins for breakfast this morning. Apple and caramel are one of my favorite flavor combinations and apple is my transition food between Summer and Fall. 😋🍎🍂</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmSAnTabv7fD_fE32305gozZinrDFLPkRLoqDF2EGpCMaCAVhPvLPPZPras7dA9sW1M2bHNtkcxHhXBAxMBC1zsaYQlUdJ8SZpUJXmF7eyYs1rD2XAwB14_MfcA24iaJb_nPxzBy4Kpg/s960/242825507_2084412521707974_214103011951195593_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmSAnTabv7fD_fE32305gozZinrDFLPkRLoqDF2EGpCMaCAVhPvLPPZPras7dA9sW1M2bHNtkcxHhXBAxMBC1zsaYQlUdJ8SZpUJXmF7eyYs1rD2XAwB14_MfcA24iaJb_nPxzBy4Kpg/w300-h400/242825507_2084412521707974_214103011951195593_n.jpg" width="300" /></a></div><br /><p>I was so nervous about how they would turn out, I only baked 6 as a trial. But they were moist, apple-y and sweet, but not too sweet. Next time I'll throw some pecans or walnuts in my half of the batch... 😜</p><p>Preheat oven to 425. Grease or place 12 muffin papers into standard sized muffin tin. You may make more or less depending on how full you fill them.</p><p>First mix 1/2 cup nonfat plain yogurt with 1/2 teaspoon of baking soda in a small bowl. </p><p>Next grind 1/2 cup of rolled oats in food processor or blender until they have a flour-like consistency. Then pour them into a new mixing bowl.</p><p>Add:</p><p>1/2 cup white flour</p><p>1/2 cup wheat flour</p><p>3/8 cup or 6 Tablespoons brown sugar</p><p>1 teaspoon baking powder</p><p>1/2 teaspoon salt</p><p>1 teaspoon cinnamon</p><p>1/4 teaspoon nutmeg</p><p>Mix the dry ingredients together. Make a well in the center of the flour mixture.</p><p>Grate a cored and quartered apple until you have 1 cup. You don't need to grate it first, but you can if you want.</p><p>Add:</p><p>1/3 cup melted coconut oil</p><p>1 beaten egg</p><p>1 teaspoon vanilla</p><p>the sour cream/baking soda mixture</p><p>Stir until mixed but don't over mix or the muffins will become tough. Stir in grated apple and 1/4-1/3 cup caramel chips. Gently fold them in, making sure they are both well incorporated.</p><p>Spoon into prepared muffin tin. The batter will be very thick.</p><p>Bake for 5 minutes at 425. Then turn off the oven and turn temperature to 350. Do not open or remove the muffins from the oven. Just continue to bake for 10-14 minutes, or until a pick inserted in the center comes out clean.</p><p>Let cool on wire rack for 5-10 minutes before removing. Continue to cool on rack or enjoy while warm. 😊</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGgMF7x_Yr7sPSt8kZd2T3t7UF2Fwu_Q5ZVmZWQ3B9x-Sezc_552AgwLw77OoBP64K5DwOb_uoizMnq9c07ijXflgYYRK5A5d_1qxWvEsyGurWD1twjNM3oo0PKe3uNXFc6ZE9slZJ4g/s2000/242820457_288849622749426_8231205391070941418_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1488" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGgMF7x_Yr7sPSt8kZd2T3t7UF2Fwu_Q5ZVmZWQ3B9x-Sezc_552AgwLw77OoBP64K5DwOb_uoizMnq9c07ijXflgYYRK5A5d_1qxWvEsyGurWD1twjNM3oo0PKe3uNXFc6ZE9slZJ4g/w298-h400/242820457_288849622749426_8231205391070941418_n.jpg" width="298" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-66553995753646026962021-04-03T14:14:00.000-07:002021-04-03T14:14:02.700-07:00Bottled Lemon Curd<p> This is the best lemon curd recipe ever! I can use fresh or bottled juice and lime works as well. I love that it only needs one whole egg and doesn't make a huge batch! I will be making it again soon... </p><p>1/4 cup sugar</p><p>1 large egg</p><p>1/3 cup lemon juice</p><p>Mix these ingredients in a small heavy saucepan with a whisk. </p><p>Heat on medium heat while whisking constantly. It will become frothy. Keep cooking and whisking until it becomes thick and completely frothy. Test on the back of a metal spoon. If it coats the spoon and doesn't fill in the line made by your finger, it is done.</p><p>Remove from heat and immediately whisk in 4 Tablespoons of cold butter, one at a time, using the whisk.</p><p>Pour into bowl and chill. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fxKyC5Bel-cGoq3nOzUTPDI_DR2FJmnZOo9LH8pSdUNqxTCq1HmAGScjr3FLx5GE_1xjqaUSpJq53VnYX-LC-UXES1vBN4BFFSAjDbDFwIB2wr42abC3A88fp3yr3uaUgojhZXYPQbE/s2048/168399296_437588897326139_2802093664316084399_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fxKyC5Bel-cGoq3nOzUTPDI_DR2FJmnZOo9LH8pSdUNqxTCq1HmAGScjr3FLx5GE_1xjqaUSpJq53VnYX-LC-UXES1vBN4BFFSAjDbDFwIB2wr42abC3A88fp3yr3uaUgojhZXYPQbE/w299-h400/168399296_437588897326139_2802093664316084399_n.jpg" width="299" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-34744277432209847952021-04-02T12:30:00.003-07:002021-04-02T12:35:19.626-07:00Peanut Butter and Jelly Pie<p> For Pi Day 2021, I tried an idea I'd had floating around in my head for a while... Peanut butter and jelly pie. I used a real pie crust rather than a crust crust for this no-bake pie because I really wanted more of a "bread" crust and I'm glad I did. It turned out just the way I wanted. But be warned... this pie is RICH! Cut it small! <br /><br />First you will need to blind bake your crust. Preheat your oven to 375. Roll out your crust and place in pie plate. Prick crust with fork on bottom and sides. Line with non-stick parchment and fill with weights (or uncooked rice or beans). Bake for 15 minutes with weights. Then remove and bake 10-15 minutes or until golden brown. Let cool completely on wire rack.</p><p>Make your peanut butter filling by beating together:</p><p>1 1/2 cups creamy peanut butter</p><p>1 cup sifted powdered sugar</p><p>1 softened stick of butter</p><p>Beat until smooth and creamy. It will be thick.</p><p>Spread a very thin layer of the peanut butter filling on the bottom of your cooled crust to keep the jam from leaking through.</p><p>Top with a thin layer of jam or jelly of your choice. (I like my homemade strawberry jam best with peanut butter)</p><p>Spread remaining peanut butter filling on top of jam.</p><p>Chill for a few hours before cutting. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQwQwLsvOAdBg4PDDSm08hH9bKdE-0mYxKaoCowcmyJrj3ppS6ckr8oVXQlGrOYb0yTYnrM5CbE42Ju_3tFSw6ZwP39T1pSo4byMzH11x68DJNfNdwn3VPkmWs3jQ4G9BslDWcPc7eNY/s960/160759938_10158006953844033_1480878816650284555_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQwQwLsvOAdBg4PDDSm08hH9bKdE-0mYxKaoCowcmyJrj3ppS6ckr8oVXQlGrOYb0yTYnrM5CbE42Ju_3tFSw6ZwP39T1pSo4byMzH11x68DJNfNdwn3VPkmWs3jQ4G9BslDWcPc7eNY/w400-h300/160759938_10158006953844033_1480878816650284555_n.jpg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-690935824910099312021-04-02T12:21:00.002-07:002023-03-18T08:27:57.854-07:00Best Irish Soda Bread<p> I have tried a lot of soda bread recipes over the years for St Patrick's Day but this one by far was my favorite. It was a very simple recipe with an interesting method. Turns out it was the recipe I've been searching for. And even warmed up nicely the next day... :) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivaEw4IyKyZcyICa1v84x60otB8Hvm_y-xQsAZ88huJ8UWaG6qW93I_5YvqqaMQWg7zs10F6ylufwQe4wDD_PruoJGoduceb8R9DgcEuEQUDRZ5FvSL2JDucnPBuVDxsOxhQlRih59I4/s960/162051057_10158014053029033_2704892694009486188_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivaEw4IyKyZcyICa1v84x60otB8Hvm_y-xQsAZ88huJ8UWaG6qW93I_5YvqqaMQWg7zs10F6ylufwQe4wDD_PruoJGoduceb8R9DgcEuEQUDRZ5FvSL2JDucnPBuVDxsOxhQlRih59I4/w400-h300/162051057_10158014053029033_2704892694009486188_n.jpg" width="400" /></a></div><br /><p><br /></p><p>4 cups flour</p><p>1/4 cup brown sugar</p><p>1 teaspoon salt</p><p>1 1/2 teaspoon baking soda</p><p>1 3/4 cup buttermilk</p><p>Preheat oven to 425.</p><p>Mix dry ingredients together and then mix in buttermilk until all the flour mixture is wet. Be careful not to overmix or your bread will be tough.<br /><br />Gently knead on lightly floured surface.</p><p>Place in greased and floured round cake pan (8 or 9"). Cut cross on top with sharp knife. Cover with second round cake pan of same size, lining up the edges of the two pans. Place carefully into oven.</p><p>Bake for 30 minutes. Then remove top pan and bake an additional 10-15 minutes or until dark golden brown and sounds hollow when bottom is tapped.</p><p>Remove from pan and let cool a bit on wire rack. Serve warm with or without butter. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04j2hIAPN3cxwYmxjlTFt_KG1d5e0zNkWaZ3AqKbK12J3Hs9ZmGaw-OtDT6Cb-gqXnbFwZmCkLVzMZf2mzOh-ikMvmFtzV7UkgOMBHoNEncHDc8XNiwLi19vT6yDhpN-FcUFndB95xFM/s2048/161519346_188137846167626_2410156904290056945_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04j2hIAPN3cxwYmxjlTFt_KG1d5e0zNkWaZ3AqKbK12J3Hs9ZmGaw-OtDT6Cb-gqXnbFwZmCkLVzMZf2mzOh-ikMvmFtzV7UkgOMBHoNEncHDc8XNiwLi19vT6yDhpN-FcUFndB95xFM/w299-h400/161519346_188137846167626_2410156904290056945_n.jpg" width="299" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwEkVE6lJJw2WXvDpip5WlxGxYT1U178GThOxw5RZD46VuHiqUJv9AZ1HwgBzYCL0quZDtLNY4WKv-TTKAR2ym_nKiLMOH4MouXDtz-v_Ce_XUnz-HGh_Ad45U8rMxsgQqziOUU9Mq-8/s2048/161927504_949133582501457_7496475540298730958_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwEkVE6lJJw2WXvDpip5WlxGxYT1U178GThOxw5RZD46VuHiqUJv9AZ1HwgBzYCL0quZDtLNY4WKv-TTKAR2ym_nKiLMOH4MouXDtz-v_Ce_XUnz-HGh_Ad45U8rMxsgQqziOUU9Mq-8/w400-h300/161927504_949133582501457_7496475540298730958_n.jpg" width="400" /></a></div><br /><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-46484035977718764572021-04-02T12:11:00.004-07:002021-04-02T12:11:49.423-07:00Skillet Cornbread<p> This is the best from-scratch cornbread I've ever made! And it's the perfect amount of batter for my new little Ninja skillet and makes just enough for two meals for my hubby and I! </p><p>1/2 cup flour</p><p>1/2 cup cornmeal</p><p>1/8 cup sugar</p><p>1/2 teaspoon salt</p><p>1/2 teaspoon baking soda</p><p>Mix dry ingredients together.</p><p>Add...</p><p>1/2 cup sour cream</p><p>1/4 cup melted butter</p><p>1 egg</p><p>Mix until well incorporated. </p><p>Bake at 375 in small greased skillet or baking dish for 18 minutes or until pick comes out clean.</p><p>Serve warm with butter and your favorite toppings. Ours are honey and jalapeno jelly! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLxuAwFkm6y5OCUaj_pQ72twQKAOvHln-1ldGR3n-sgZLr5CGvhRdMxleOrymCMIqfmoDEnzlda-tkxz_oMrSWR4XE12vyHZyho9WVNPBOHrdC6VrnHcU8DRFNHrxfol-PVU1vGIyRwI/s2048/168055379_118660803525269_2471345429866797668_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLxuAwFkm6y5OCUaj_pQ72twQKAOvHln-1ldGR3n-sgZLr5CGvhRdMxleOrymCMIqfmoDEnzlda-tkxz_oMrSWR4XE12vyHZyho9WVNPBOHrdC6VrnHcU8DRFNHrxfol-PVU1vGIyRwI/w299-h400/168055379_118660803525269_2471345429866797668_n.jpg" width="299" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-74222446121431470512021-01-09T21:54:00.004-08:002021-01-09T21:54:45.961-08:00Alabama Smoked Chicken with White BBQ Sauce<p> <span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">After much research and cross-referencing, I chose my food challenge for 2021. Once a week, I will make an iconic dish from each state. First up: Alabama and smoked chicken with white BBQ sauce. Thankful for friends with a new smoker to help me out with the chicken and bring dessert. 😋</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">It's pretty simple recipe to make, just don't forget to make up the sauce the day before so it has time to really come together and all those flavors can marry. 😁 We also thought it would be good on a smoked pork chop. 👍</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">If you don't have a smoker, you can also serve this over grilled chicken. I would suggest thighs or leg quarters. </span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1 cup mayonaise</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1/4 cup apple cider vinegar</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1 heaping Tablespoon brown sugar</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1 Tablespoon spicy brown mustard</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1 teaspoon lemon juice</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">2 teaspoons prepared horseradish</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 teaspoon salt</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 teaspoon pepper</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1/4-1/2 teaspoon cayenne pepper</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">1/4-1/2 teaspoon garlic powder</span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">Whisk together in a small bowl and chill for about 12-24 hours. </span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">Brush unto chicken a couple of times at the end of grilling or place smoked chicken under the broiler. </span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">Heat the leftover sauce until warm, but not hot, to serve poured on top of the chicken. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKu5E-TsKmWZXJn29QNv2KPDGca_RDP3SoCZoH6Y5tHK-pjfNOkqzS4IZmUSE1jgnwAGgRajeECF9YvETUcfs8PDW4S8tgn7sc2K4lEtFJPg32mnKjTU2sWUQWc4k9NoDxImfjV8k8Z0/s960/Alabama+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKu5E-TsKmWZXJn29QNv2KPDGca_RDP3SoCZoH6Y5tHK-pjfNOkqzS4IZmUSE1jgnwAGgRajeECF9YvETUcfs8PDW4S8tgn7sc2K4lEtFJPg32mnKjTU2sWUQWc4k9NoDxImfjV8k8Z0/w400-h300/Alabama+chicken.jpg" width="400" /></a></div><br /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-34584028877455159202020-11-10T14:16:00.005-08:002020-11-10T14:16:52.446-08:00Pumpkin Butter Muffins<p> I really love this muffin! I know this sounds strange, but I was inspired by this soap I bought at Bath & Body Works. Don't worry... It doesn't taste like soap. LOL</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPMZR1Bzeb9by78q5H423dXwI9Hm5sJGz9s1Jj7cgb3M3RMI6v5YDn0xpMq7skZF8zTxdYN4nHfglpknSe89A9oxXyMyewZfY046die8Qax7vRnUt2-V_FJ-3FzQzY_m6RwSS0O2Oag4/s480/pumpkin+muffins+07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPMZR1Bzeb9by78q5H423dXwI9Hm5sJGz9s1Jj7cgb3M3RMI6v5YDn0xpMq7skZF8zTxdYN4nHfglpknSe89A9oxXyMyewZfY046die8Qax7vRnUt2-V_FJ-3FzQzY_m6RwSS0O2Oag4/w266-h400/pumpkin+muffins+07.jpg" width="266" /></a></div><p>It was also my first time using my new silicone muffin cups, which, by the way, work great! </p><p>These taste a lot like mini pumpkin coffee cakes. They stay moist for days and have a hint of coconut... You know, the soap. ;) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGYswmhyphenhyphenKztKjwysoTbxLQmFsjE6-U8lEdKwiIKnddjh6XXC5jTMRCIuRXj3VvKccgVeW-pRe3R6oeU8jeRlQV3GeKkbK59DNDOW3Rnvy28ZyUJ3r2dZ7e0mQbkTYTfPecgW03X49XuE/s640/pumpkin+muffins+06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGYswmhyphenhyphenKztKjwysoTbxLQmFsjE6-U8lEdKwiIKnddjh6XXC5jTMRCIuRXj3VvKccgVeW-pRe3R6oeU8jeRlQV3GeKkbK59DNDOW3Rnvy28ZyUJ3r2dZ7e0mQbkTYTfPecgW03X49XuE/w400-h268/pumpkin+muffins+06.jpg" width="400" /></a></div><br /><p>1 3/4 cups flour</p><p>1 cup sugar</p><p>1/2 cup brown sugar</p><p>1 teaspoon baking soda</p><p>1/2 teaspoon salt</p><p>2 teaspoons pumpkin pie spice</p><p>Mix dry ingredients in large mixing bowl. Make a well in the flour mixture. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vnFz9ovSY5Dx0QBMFKeqBc8I1LPs7q3VC8h60QBo4UIsdx66UVcqv785t7RXF70eG5TvFD7lTgsrQuaiHin5MDAv-p4Y_5oAAi7FgsYv27DUfTkndpI1PeTrMB2qK8-YqtfnT0PHgSM/s640/pumpkin+muffins+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vnFz9ovSY5Dx0QBMFKeqBc8I1LPs7q3VC8h60QBo4UIsdx66UVcqv785t7RXF70eG5TvFD7lTgsrQuaiHin5MDAv-p4Y_5oAAi7FgsYv27DUfTkndpI1PeTrMB2qK8-YqtfnT0PHgSM/w400-h268/pumpkin+muffins+01.jpg" width="400" /></a></div><br /><p>2 cups <a href="https://thebackyardfarmwiferecipes.blogspot.com/2013/11/pumpkin-pie-butter.html">pumpkin butter</a> (or pumpkin puree)</p><p>2 eggs</p><p>1/2 cup oil</p><p>1/2 teaspoon coconut extract (can substitute with vanilla)</p><p>/1/2 teaspoon vanilla</p><p>Whisk the wet ingredients together and pour into the flour well. Mix until just combined.</p><p>Fill prepared muffin cups 2/3 full.</p><p>Combine brown sugar with a little white sugar. Mix with pumpkin pie spice, to taste.</p><p>Sprinkle generously on top of muffins.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG-1hfWR6u0QA_02tD97XrUeLC4Nyd7leNXyNvLixRgw0MvwFjay4ybw3WjrPPY3zVcCL7S9YB49IMUoo5ujXEiCA1JVgaf68o6eTf0xofdiLKprJl3nt_-oMu-MxBKmRlk8Moh0of5I/s640/pumpkin+muffins+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG-1hfWR6u0QA_02tD97XrUeLC4Nyd7leNXyNvLixRgw0MvwFjay4ybw3WjrPPY3zVcCL7S9YB49IMUoo5ujXEiCA1JVgaf68o6eTf0xofdiLKprJl3nt_-oMu-MxBKmRlk8Moh0of5I/w400-h268/pumpkin+muffins+02.jpg" width="400" /></a></div><br /><p>Bake at 425 for 5 minutes. Then lower oven temperature to 350 and bake for 10-15 minutes, or until a pick comes out clean. </p><p>Cool in wire rack. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WE3D1qUynJfAy29JQDu9hQmVeJwKuuM_v7KcdtINMA0Vec_pRfmOXlPbo-qfqGZDgDS_Hncg5fwVzPoW60hpjnkF1iXoHMymbEBWuOMq79rIT1Hm0evhnqWAzs9HneU9fmvQV2jNqTs/s480/pumpkin+muffins+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WE3D1qUynJfAy29JQDu9hQmVeJwKuuM_v7KcdtINMA0Vec_pRfmOXlPbo-qfqGZDgDS_Hncg5fwVzPoW60hpjnkF1iXoHMymbEBWuOMq79rIT1Hm0evhnqWAzs9HneU9fmvQV2jNqTs/w266-h400/pumpkin+muffins+03.jpg" width="266" /></a></div><br /><p>These are good warm or at room temperature. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46FOmnBjo0fdui_LmDHSKrCt6XN7_4yZxXjTqaUr4QtSG2yBTKPIOulwi_6OO83vI7epu7jE8NVOEAQ4jeV1cHqjLXEqmWnmGY883vWbovNmHQJJqcH1KEy_PXIxsBQnJw5j96i0UGGA/s640/pumpkin+muffins+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46FOmnBjo0fdui_LmDHSKrCt6XN7_4yZxXjTqaUr4QtSG2yBTKPIOulwi_6OO83vI7epu7jE8NVOEAQ4jeV1cHqjLXEqmWnmGY883vWbovNmHQJJqcH1KEy_PXIxsBQnJw5j96i0UGGA/w400-h268/pumpkin+muffins+04.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7egXYZXr5HLFbzblpO5TBQhEexuzUv5dbc_NXuMlaraXKajydyWBZdXXTvskC3Oy6DKrl_QSWdzUeNnG9AfqDxLy-6k0xgZ8ST6DxUzN4gW4g9DOEP-Esl9uJ_C1rW-774zDgWxHsa0/s640/pumpkin+muffins+05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7egXYZXr5HLFbzblpO5TBQhEexuzUv5dbc_NXuMlaraXKajydyWBZdXXTvskC3Oy6DKrl_QSWdzUeNnG9AfqDxLy-6k0xgZ8ST6DxUzN4gW4g9DOEP-Esl9uJ_C1rW-774zDgWxHsa0/w400-h268/pumpkin+muffins+05.jpg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-71542974488538545512020-10-28T16:49:00.004-07:002020-10-28T16:49:44.466-07:00Bao Buns<p> These aren't too hard to make but they do take a bit of time and require a steamer. This recipe is for the Ninja Foodi Deluxe but you could steam them in a electric pressure cooker or steamer basket on the stove. You may have to adjust times and methods accordingly. </p><p>There are probably a ton of different fillings you could use as well but I am including my favorite hoisin pork filling.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8x1Oh6HOOp87YZ79iKJPxdbpqF9PsAbV6jF6NVbYD8481uAKmRgfh_0p9YPzc4u4JFYlk0dzgdDkod9FR6bv4VL_-eu8BWkt1zxjlB7vKM8X7xl-H__U3H-PBKgmGd8C7O3QRcfZcvo/s960/bao+buns+20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8x1Oh6HOOp87YZ79iKJPxdbpqF9PsAbV6jF6NVbYD8481uAKmRgfh_0p9YPzc4u4JFYlk0dzgdDkod9FR6bv4VL_-eu8BWkt1zxjlB7vKM8X7xl-H__U3H-PBKgmGd8C7O3QRcfZcvo/w400-h300/bao+buns+20.jpg" width="400" /></a></div><br /><p>Place 1/2 cup hot water (105 degrees) in bowl. Sprinkle 1 package of yeast on top. Let sit 5-10 minutes.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnqNx4udydHG22evcUfjhf2ewy_sU4slfF3SK1yklvuLmFKh51mFZgalOddL2v2UAreCX9aooGYmHvg2HmS0CUnwFOtnXX_95eFZ2HEodlb83OHOYZuXw3Pr4zgZP_i9X0zupAg5gvhE/s640/bao+buns+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnqNx4udydHG22evcUfjhf2ewy_sU4slfF3SK1yklvuLmFKh51mFZgalOddL2v2UAreCX9aooGYmHvg2HmS0CUnwFOtnXX_95eFZ2HEodlb83OHOYZuXw3Pr4zgZP_i9X0zupAg5gvhE/w400-h268/bao+buns+01.jpg" width="400" /></a></div><br /><div>In a large bowl, combine:</div><div> 3 cups all purpose flour</div><div>3 Tablespoons sugar</div><div>1/2 teaspoon baking powder</div><div><br /></div><div>Warm 1/2 cup milk to 105 degrees and add 1 Tablespoon of oil. Mix with water and yeast.</div><div><br /></div><div>Make well in flour and pour in wet ingredients. Mix slightly.</div><div>\</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmDw2fL2QNaRqELR3Vas0KoU1G3DKinYIot49pgkoAnpvfSA3Xy0yPA1gqVAOipXqYLMr4nsR5ZMf1DHx-q6WNbmKFehdCezIF7RiHvefqzhCQF-Vf3i18Q5Ds5G8rZ33RYaaUYsFUPk/s640/bao+buns+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmDw2fL2QNaRqELR3Vas0KoU1G3DKinYIot49pgkoAnpvfSA3Xy0yPA1gqVAOipXqYLMr4nsR5ZMf1DHx-q6WNbmKFehdCezIF7RiHvefqzhCQF-Vf3i18Q5Ds5G8rZ33RYaaUYsFUPk/w400-h268/bao+buns+02.jpg" width="400" /></a></div><br /><div><br /></div><div>Turn onto floured surface and knead and add flour to surface until smooth and elastic.</div><div><br /></div><div>Put into an oiled bowl, flip dough, and cover with a towel.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXdX4pbIWcB-6BFhzPRARgXNJmIi_LDURKiAblZjoXzTBvETTNoHEzqBcX4TRJJ9xHobEsC7LnwBNuIimkYvhdR6vQFDGdZvJx8o-iyuCRBrrHmTVhgZ90NN6CCiK_bo1SK1olv2W1O8/s640/bao+buns+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXdX4pbIWcB-6BFhzPRARgXNJmIi_LDURKiAblZjoXzTBvETTNoHEzqBcX4TRJJ9xHobEsC7LnwBNuIimkYvhdR6vQFDGdZvJx8o-iyuCRBrrHmTVhgZ90NN6CCiK_bo1SK1olv2W1O8/w400-h268/bao+buns+03.jpg" width="400" /></a></div><br /><div>Place in the oven with a shallow pan of boiling water on the rack below. Let rise for 45-60 minutes or until about doubled in size.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbD1ShoFuOt_56G2k9wDCY6LbWn1fZx5fnLbDOS4LFOjsSGBZ5m4Avkuuk6_r2PD6RXVuVS37U9WBts-NMoESOulbjN7vEuGQBe931au4fp1bd8tA3PfTMRJXX-l2fkcnH9eCUNbhL94/s640/bao+buns+05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbD1ShoFuOt_56G2k9wDCY6LbWn1fZx5fnLbDOS4LFOjsSGBZ5m4Avkuuk6_r2PD6RXVuVS37U9WBts-NMoESOulbjN7vEuGQBe931au4fp1bd8tA3PfTMRJXX-l2fkcnH9eCUNbhL94/w400-h268/bao+buns+05.jpg" width="400" /></a></div><br /><div>While the dough is rising, prepare your filling.</div><div><br /></div><div>Brown some ground pork in a skillet. Make sure to break it up into small pieces for your filling. You don't want big chunks of meat. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73euJjB-NXlgcMLQlib4o9i1zjD4T0o4PPb8fjTIftuaz9b2QwLMU97SEpZBxHGyPsl_fcf0moosCRjSbgkMVvdF5xK81uFNtnar_X9cskH2XI8n_nDmBhZ3oy4An_NBNFssGvDCxfCM/s640/bao+buns+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73euJjB-NXlgcMLQlib4o9i1zjD4T0o4PPb8fjTIftuaz9b2QwLMU97SEpZBxHGyPsl_fcf0moosCRjSbgkMVvdF5xK81uFNtnar_X9cskH2XI8n_nDmBhZ3oy4An_NBNFssGvDCxfCM/w400-h268/bao+buns+04.jpg" width="400" /></a></div><div><br /></div>After it is cooked, add in some hoisin sauce (or sauce of your choice). You want the meat covered but not wet.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MkNM2OwX7xyVeqRJMJnS5NINY_O3j3Zp_JUR2a3E6Qn4iJugJS_uXmy3JsQDgkt__9uV4iaf7WViAqSkufcFHB_SoXmCkv2P7SjyRXkD54QiQ9UAuK3yMCU_hBlHnU_r3TUWeSJT3WI/s480/bao+buns+09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MkNM2OwX7xyVeqRJMJnS5NINY_O3j3Zp_JUR2a3E6Qn4iJugJS_uXmy3JsQDgkt__9uV4iaf7WViAqSkufcFHB_SoXmCkv2P7SjyRXkD54QiQ9UAuK3yMCU_hBlHnU_r3TUWeSJT3WI/w266-h400/bao+buns+09.jpg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9xWKHdLSn6wEQMOEBxwSYEiWRdtbrubVqLP-HG43o1TnJCUEJ6zUQoQMvgu1FBrgU0ZqnzDTKyjzh0EqT5gU0_mr9maWdZ0qKgmwmcM9JqJJEPWkBgs7lqEQe9iqOJOKAifPmmrGdvc/s640/bao+buns+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9xWKHdLSn6wEQMOEBxwSYEiWRdtbrubVqLP-HG43o1TnJCUEJ6zUQoQMvgu1FBrgU0ZqnzDTKyjzh0EqT5gU0_mr9maWdZ0qKgmwmcM9JqJJEPWkBgs7lqEQe9iqOJOKAifPmmrGdvc/w400-h268/bao+buns+10.jpg" width="400" /></a></div><br /><div><div><br /></div><div>After the dough has risen, punch it down and knead a few times on a lightly floured surface.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhR9-n1ORDxyre7oH5L4N1zsS-OnjBvHqlogwljHXhvbeA6BwxOjfvq7LgtLTK-q-Oz4xwp8_zERuW1mY0rGQIPJYO5swWhoC7FzFTzmXN_xf9i68Kl7eH094Epe0yzn7PqDqWHMhg5f8/s640/bao+buns+06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhR9-n1ORDxyre7oH5L4N1zsS-OnjBvHqlogwljHXhvbeA6BwxOjfvq7LgtLTK-q-Oz4xwp8_zERuW1mY0rGQIPJYO5swWhoC7FzFTzmXN_xf9i68Kl7eH094Epe0yzn7PqDqWHMhg5f8/w400-h268/bao+buns+06.jpg" width="400" /></a></div><br /><div>Then divide the dough into 24 equal pieces. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtPhRLMsLX48yQWYKXacHnm5yD2hDodypRfhmsR0UdUzJ70lhjoc00U46YNB9bLxK1vx-Pa9TfYpeK-qpu7ErlkhuS6KX3i0SEufiJqQ9dxzos7uHjEH_4ThSMAA9U4WCCdzu7VHGH3s/s640/bao+buns+07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtPhRLMsLX48yQWYKXacHnm5yD2hDodypRfhmsR0UdUzJ70lhjoc00U46YNB9bLxK1vx-Pa9TfYpeK-qpu7ErlkhuS6KX3i0SEufiJqQ9dxzos7uHjEH_4ThSMAA9U4WCCdzu7VHGH3s/w400-h268/bao+buns+07.jpg" width="400" /></a></div><br /><div>Roll each piece into a circle. Don't roll it too thick or too thin.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg052sAxNoTxSmTU-hJRpkoZyI4gIXZxqqhEhbfjP5V9rh7fCb4hJUemh7Gu0sAkQb7KCqQ-WA66e8FTt7AIUc_0wLELJGyoTE9Wh7isHIObyp3BgfXhNnsK-Kgy0qg04GfesFUHxBL8g0/s640/bao+buns+08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg052sAxNoTxSmTU-hJRpkoZyI4gIXZxqqhEhbfjP5V9rh7fCb4hJUemh7Gu0sAkQb7KCqQ-WA66e8FTt7AIUc_0wLELJGyoTE9Wh7isHIObyp3BgfXhNnsK-Kgy0qg04GfesFUHxBL8g0/w400-h268/bao+buns+08.jpg" width="400" /></a></div><br /><div>Place the dough in your hand and place a bit of pork filling in the middle.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWR514pqp_wnnXgO_d_idZIkuryi-RqgzuonpUIUV_prVcXwIRkN1M47Bc8egVIb_ej73yNjTnlUm855fUBpA7NRopR5633tOr5sW4Z2UOZpPkxoANQ5wPcZJgYC56soWYUU4Q6tZxs-o/s640/bao+buns+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWR514pqp_wnnXgO_d_idZIkuryi-RqgzuonpUIUV_prVcXwIRkN1M47Bc8egVIb_ej73yNjTnlUm855fUBpA7NRopR5633tOr5sW4Z2UOZpPkxoANQ5wPcZJgYC56soWYUU4Q6tZxs-o/w400-h268/bao+buns+11.jpg" width="400" /></a></div><br /><div>Bring the edges up and pinch and pleat all the way around. Then twist it a bit at the top to seal.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXrFKEpgtU_AP4vG_8LC9eOhW70M-t4EiRNYGqT2iruJOf3KqaP4HTnf79WEkKXh02vgCFzrCnDPut4JKQnZl76KfK7IWHK5AKS0OgZFbHqCQtWFx8Qp6xBnbR6HtCn0EgrVrpehyG88/s640/bao+buns+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXrFKEpgtU_AP4vG_8LC9eOhW70M-t4EiRNYGqT2iruJOf3KqaP4HTnf79WEkKXh02vgCFzrCnDPut4JKQnZl76KfK7IWHK5AKS0OgZFbHqCQtWFx8Qp6xBnbR6HtCn0EgrVrpehyG88/w400-h268/bao+buns+12.jpg" width="400" /></a></div><br /><div>Then place the bun into a standard-sized silicone muffin "paper".</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_j2dQPIOxFaqELzAcIBunomN_eDww0iWKt1p3VY8yTT_4K9uB_V_p0SHmg4OpeWqP3mp6TwX2-F2iwimzMeZ0PVfw2enJBAsPWkAqZ0IddEABRpsN6imqaDFa5Xhb0xLBvkqgAUdTBQ/s640/bao+buns+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_j2dQPIOxFaqELzAcIBunomN_eDww0iWKt1p3VY8yTT_4K9uB_V_p0SHmg4OpeWqP3mp6TwX2-F2iwimzMeZ0PVfw2enJBAsPWkAqZ0IddEABRpsN6imqaDFa5Xhb0xLBvkqgAUdTBQ/w400-h268/bao+buns+13.jpg" width="400" /></a></div><br /><div>You can double stack these on the racks but don't do more than 6 on each layer.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZMC9Nk3PBcVt8Sg9rnAr40ecZ72ul1F8G0iWLFdO5chphD6oY8ynGpnRbZvv7W3s8wCCxaMEwc_GGONk37IbrcMZzcL-OBa5I2TVW9RMaJyVHQzDEexiObiEzOfjVASx41p1gaSSXvQ/s480/bao+buns+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZMC9Nk3PBcVt8Sg9rnAr40ecZ72ul1F8G0iWLFdO5chphD6oY8ynGpnRbZvv7W3s8wCCxaMEwc_GGONk37IbrcMZzcL-OBa5I2TVW9RMaJyVHQzDEexiObiEzOfjVASx41p1gaSSXvQ/w266-h400/bao+buns+17.jpg" width="266" /></a></div><br /><div>Fill the bottom of the pot with 1-2 cups of boiling water. And place the rack inside the pot.</div><div><br /></div><div>If you are doing a double layer, steam the buns for 14-15 minutes. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHaPpDIe4KOGmLKCFSiOAp0bDmjWnBBQ3wL1GKs5G-HJdbOf3vCWnZbjgnLx-uToFHmBQLkUjIIZNz6Lm8blCSr0gSHwM9YF3Dp9JQMHbI0Olhjld4N6MD6bG83kKz-yAag6K__76Nqk/s640/bao+buns+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHaPpDIe4KOGmLKCFSiOAp0bDmjWnBBQ3wL1GKs5G-HJdbOf3vCWnZbjgnLx-uToFHmBQLkUjIIZNz6Lm8blCSr0gSHwM9YF3Dp9JQMHbI0Olhjld4N6MD6bG83kKz-yAag6K__76Nqk/w400-h268/bao+buns+18.jpg" width="400" /></a></div><br /><div>If you are doing a single layer, place them on the taller rack and steam for 12-13 minutes. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe6Wm8Vf01sPyg6FLRu8Hl1Ny-vFxDfGpAFjvdNHoyQt_H9_qMxHuUmKHD8hzo2QwHAHMmtKS9X9PmbaCKpOFXQQS-2Tn_GsRtsJY30oMdzufFDjK9w7aGOiQOiEpeg4hYFjwzjr-uO8/s640/bao+buns+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe6Wm8Vf01sPyg6FLRu8Hl1Ny-vFxDfGpAFjvdNHoyQt_H9_qMxHuUmKHD8hzo2QwHAHMmtKS9X9PmbaCKpOFXQQS-2Tn_GsRtsJY30oMdzufFDjK9w7aGOiQOiEpeg4hYFjwzjr-uO8/w400-h268/bao+buns+14.jpg" width="400" /></a></div><br /><div>I tried this recipe with the pressure cooking lid and the Ninja glass lid. I found they did not steam correctly with the PC lid, even on vent. I would suggest buying the Ninja lid or even finding a glass lid that fits the pot for this recipe.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsUuIRRiuNfQ9TR6ODPGCydtCFiLr7bk78sUFbk8w0bz4nHVU0U-Ct8hCHHW8gzh7fUdsytYQmIH_YVxNUsRLwBuFWQ4FammP1aDJNmrZ1akEpMq6sZV2vg7Y45MHeIaYJpOoj5AXpMg/s480/bao+buns+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsUuIRRiuNfQ9TR6ODPGCydtCFiLr7bk78sUFbk8w0bz4nHVU0U-Ct8hCHHW8gzh7fUdsytYQmIH_YVxNUsRLwBuFWQ4FammP1aDJNmrZ1akEpMq6sZV2vg7Y45MHeIaYJpOoj5AXpMg/w266-h400/bao+buns+15.jpg" width="266" /></a></div><br /><div><br /></div><div>Start with the lower time and carefully remove the lid as soon as the timer stops. Remove one of the buns with tongs and let sit for about 30 seconds. Try removing it from the silicone mold. If it sticks and doesn't want to come out, put it back, put the lid back on and steam for another 1 minute. Check again the same way. Mine have never taken more than the extra minute.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xqtdOjUk23YNMcUZr5W120fF8Ie8UKr9Mp7Vg_7a4zVtMK3phzAUMnGTh22etSYuYfGIMb1roR49RasKDacsbYVI4ysFl691VP5gBslpbadA31DpGRn_D-uco3dUx4cWc0pfBgjtmGs/s640/bao+buns+19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xqtdOjUk23YNMcUZr5W120fF8Ie8UKr9Mp7Vg_7a4zVtMK3phzAUMnGTh22etSYuYfGIMb1roR49RasKDacsbYVI4ysFl691VP5gBslpbadA31DpGRn_D-uco3dUx4cWc0pfBgjtmGs/w400-h268/bao+buns+19.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7Mo49DYIjbPnQ_DJ7OhN0E6erANaEyX-n-bxhpnD13cDecrTL8FXIQ0lvkcmI0lKxfWeUVW0Xl0QTU6wS3wYuxdI04b5a4qnGeiYKVTJwfJT5t73iFA46y9drqXhAgI_U_qakxoxwO8/s640/bao+buns+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7Mo49DYIjbPnQ_DJ7OhN0E6erANaEyX-n-bxhpnD13cDecrTL8FXIQ0lvkcmI0lKxfWeUVW0Xl0QTU6wS3wYuxdI04b5a4qnGeiYKVTJwfJT5t73iFA46y9drqXhAgI_U_qakxoxwO8/w400-h268/bao+buns+16.jpg" width="400" /></a></div><br /><div>Eat these right away. </div><div><br /></div><div>You can also chill them for the next day or then freeze them. </div><div><br /></div><div>To reheat, place frozen or leftover bun on a glass plate and cover with a damp paper towel. Microwave for about 1 minute or until heated through. You can also steam them again from frozen in the Foodi for 5-6 minutes or until heated through. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhro8C-wQ6wiEhYeamzLTGTkyFaPqdyCsnO_sDAckjk_UbflN7xQvXexcWFgVyR9pFcYaUDyHU1wnBfWoi6zDubFs0771RUUrALymCb9qOe5rEBMYbkxYvQW_vUunayzqO7Bi6JSrXh3L0/s960/bao+buns+20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhro8C-wQ6wiEhYeamzLTGTkyFaPqdyCsnO_sDAckjk_UbflN7xQvXexcWFgVyR9pFcYaUDyHU1wnBfWoi6zDubFs0771RUUrALymCb9qOe5rEBMYbkxYvQW_vUunayzqO7Bi6JSrXh3L0/w400-h300/bao+buns+20.jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-49482452426051145082020-10-17T10:54:00.003-07:002020-10-17T10:54:14.965-07:00Ninja Egg Cups<p> I love mini egg bakes! And the Ninja makes them so easy to do, I even made them while camping for our anniversary! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUP-U7jOCxvU8lXEHHT-5aLk1kF6H5Aje9EAncJyEx0n1Y0S1ZemDnkuoLYzWxclFsHiIl-ocj1pTQL_KK5IRtgEleHkZd1_BF1HHASvXdW7eBqODixuNzaS0Gsm6zaLVaZ4WhcrTw18/s640/Winthrop+days+1-3+07.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUP-U7jOCxvU8lXEHHT-5aLk1kF6H5Aje9EAncJyEx0n1Y0S1ZemDnkuoLYzWxclFsHiIl-ocj1pTQL_KK5IRtgEleHkZd1_BF1HHASvXdW7eBqODixuNzaS0Gsm6zaLVaZ4WhcrTw18/w400-h268/Winthrop+days+1-3+07.bmp" width="400" /></a></div><br /><p>Now that I've made them again at home, I decided I'd better post my recipe before I forgot how I did it. Disclaimer- this is really more of a method than a recipe. :) </p><p><br /></p><p>First make your eggs however you would prepare them for scrambled eggs. Just beat some eggs and milk together and season with salt and pepper. For 6 standard sized muffin cups, I used 3-4 large eggs with some milk.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcBFBODoi2e3wBVqKcMjqSZMvqEqt1_lL0HYP5C4Hsr2oALb2ND0M2AaVLD8sV6MtD9UN6lYVObZv6qFq3E7_5ZTfC4jkAqnlT114GOBAk52nh9eFu2NotX0oksNu1RXrYIubioZgWmY/s2048/egg+cups++%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcBFBODoi2e3wBVqKcMjqSZMvqEqt1_lL0HYP5C4Hsr2oALb2ND0M2AaVLD8sV6MtD9UN6lYVObZv6qFq3E7_5ZTfC4jkAqnlT114GOBAk52nh9eFu2NotX0oksNu1RXrYIubioZgWmY/w298-h400/egg+cups++%25281%2529.jpg" width="298" /></a></div><br /><p>Then cut up whatever you want in your egg cups: peppers, onions, mushrooms, bacon, ham, sausage... Cut it up pretty small because your cups aren't very big.</p><p>I sauté my fillings to get rid of any extra moisture in them (especially mushrooms and ham).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoL0XaW7USvI57xZSg8G6L058RcxgyMjbuB8V7gPRFrUDhhGn15QRPmbuI6c3AJaaHm4u67luEWjgLNd5jAN3Gv4HNPMISemjOUq82BqSyzduqnN84ubMaU_Xd2D26XJd0_kMELSjXcSU/s480/egg+cups++%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoL0XaW7USvI57xZSg8G6L058RcxgyMjbuB8V7gPRFrUDhhGn15QRPmbuI6c3AJaaHm4u67luEWjgLNd5jAN3Gv4HNPMISemjOUq82BqSyzduqnN84ubMaU_Xd2D26XJd0_kMELSjXcSU/w293-h400/egg+cups++%25283%2529.jpg" width="293" /></a></div><div><br /></div>Pour 1 cup of water into your Ninja Foodi. Place silicon muffin cups in round baking pan on rack. Spray your cups with non-stick baking spray. I suppose you can also use a silicone egg cup mold but I don't have one of those... :) <br /><br />Fill your cups with some shredded cheese and your filling. Don't put too much in them.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmr7G7oTrH_6BKNy7-04sjDzDep2BdB70A2WoMzvsYpHVmbYp1YW51YvwwmVOUH6GGG1xSHSBCpvOsA2m3IqU77Ri8hoz0OwfBX08nbOsQN43dHdfcTgkO272Ooo0FdNNftTK3-7Y-xk/s480/egg+cups++%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmr7G7oTrH_6BKNy7-04sjDzDep2BdB70A2WoMzvsYpHVmbYp1YW51YvwwmVOUH6GGG1xSHSBCpvOsA2m3IqU77Ri8hoz0OwfBX08nbOsQN43dHdfcTgkO272Ooo0FdNNftTK3-7Y-xk/w293-h400/egg+cups++%25284%2529.jpg" width="293" /></a></div><br /><div><br /><div>Pour egg mixture into cups and fill them to nearly the top. Then carefully lower them into the Foodi on the rack.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOIqVVfd2UKDafng6p-yXNTcUslTfEI3GxYFZABKhuxYcEdHYcUxib8U8R990sCyGCg1BLP7nnhNLLExLJBEw4aMoNPPik3SK2BvA-QK9mNyNq6WN76osAMZILOw1N3HdLr67ub0kHrA/s2048/egg+cups++%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOIqVVfd2UKDafng6p-yXNTcUslTfEI3GxYFZABKhuxYcEdHYcUxib8U8R990sCyGCg1BLP7nnhNLLExLJBEw4aMoNPPik3SK2BvA-QK9mNyNq6WN76osAMZILOw1N3HdLr67ub0kHrA/w298-h400/egg+cups++%25289%2529.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div>Place glass or pressure lid on Foodi. If using pressure lid be sure it is on vent. Steam for 12 minutes.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiWhYIGhyq4l4ajUuzLBoNLRyduTN1AryzEe_BI8wS7T7w_2SyRJJUYyS2kl6XZc-jOB0LMR2Xx2sgTAVeaVs9gEiqPRj2PxXY-zr2h_yprMwUhWrYnwSyLSCScZvVIpVX3ib_aE9gp0/s2048/egg+cups++%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiWhYIGhyq4l4ajUuzLBoNLRyduTN1AryzEe_BI8wS7T7w_2SyRJJUYyS2kl6XZc-jOB0LMR2Xx2sgTAVeaVs9gEiqPRj2PxXY-zr2h_yprMwUhWrYnwSyLSCScZvVIpVX3ib_aE9gp0/w298-h400/egg+cups++%25282%2529.jpg" width="298" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUn5_JtQBYLndciX-oNPrzF2TxhB6dmqb48oSQL5OrtVRaEcGlpQOo-dklA7YnmhQs71MkUccyMKseocebzyJ0LYRx8JNCYMTSAxz3gjGc-bgqlEEkaK-eyPCtn_JJprZ2N_F6wpD7WMQ/s480/egg+cups++%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUn5_JtQBYLndciX-oNPrzF2TxhB6dmqb48oSQL5OrtVRaEcGlpQOo-dklA7YnmhQs71MkUccyMKseocebzyJ0LYRx8JNCYMTSAxz3gjGc-bgqlEEkaK-eyPCtn_JJprZ2N_F6wpD7WMQ/w293-h400/egg+cups++%25286%2529.jpg" width="293" /></a></div><br /><div><br /></div><div>Be careful when you remove the lid not to get too much water on top of the egg cups. Test them with a knife in the centers. If they come clean, they are done. <br /><br />I like mine a bit drier, so I lower the Air Crisp lid and bake them for 4 minutes at 375. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_y7RmP60W7ZWW208PlMk7Q3ZjCgTlQJbcNZM_BY02EPlkbftAQLzCJBxNLoFHlbXXgUJYO9EJqkVbqQ808L4wb7glHph053giTcKYrK0EJvXJUYEUq4sdUJ5g3EwqXMV_sRfZwn8syEs/s2048/egg+cups++%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_y7RmP60W7ZWW208PlMk7Q3ZjCgTlQJbcNZM_BY02EPlkbftAQLzCJBxNLoFHlbXXgUJYO9EJqkVbqQ808L4wb7glHph053giTcKYrK0EJvXJUYEUq4sdUJ5g3EwqXMV_sRfZwn8syEs/w298-h400/egg+cups++%25288%2529.jpg" width="298" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G23PL_bLxdGKDgaayxANhcg-1f7G5zwX_os0eHGV9tbupXyEjOaaQu57ylfzSNa7tcL1QD3idT16eRSGHFanp2Qx9ZwcrB6sQf1-U_JG6in6Px5ni_hzvAR7ddTNM7hn79Du24RHMkA/s480/egg+cups++%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G23PL_bLxdGKDgaayxANhcg-1f7G5zwX_os0eHGV9tbupXyEjOaaQu57ylfzSNa7tcL1QD3idT16eRSGHFanp2Qx9ZwcrB6sQf1-U_JG6in6Px5ni_hzvAR7ddTNM7hn79Du24RHMkA/w293-h400/egg+cups++%25285%2529.jpg" width="293" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div>Remove the rack from the Foodi and let them cool for a minute or so before you remove them from the cups... <br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenh4n3OH6isBezUqp4_DKboNi0IKoqEg_1AVm8vJGFN4nIIRJLUFh_1_wtHW37W78Uu6rJ7SmY63-vJNxgiAgSD8s77RNbNDrtotOZDiBqPrX97HhD56RUNYvK8lHU5CTYkVA78twZAw/s480/egg+cups++%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenh4n3OH6isBezUqp4_DKboNi0IKoqEg_1AVm8vJGFN4nIIRJLUFh_1_wtHW37W78Uu6rJ7SmY63-vJNxgiAgSD8s77RNbNDrtotOZDiBqPrX97HhD56RUNYvK8lHU5CTYkVA78twZAw/w293-h400/egg+cups++%25287%2529.jpg" width="293" /></a></div><br /><div><br /><p><br /></p></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-69764550619933131512020-08-31T19:38:00.003-07:002020-08-31T19:42:18.700-07:00Upside Down Plum Cake<p> My neighbor's Italian plum tree was full this year, so I picked a big bowl full and made jam and this cake. The jam is delicious but I absolutely LOVE this cake! Warm from the oven it is irresistible! But it is pretty darn fantastic warmed up a bit the next morning for breakfast, too... 😋 </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2fzO4Buanq3u26F8Yhfl5pP26rONFU4ZjVJVQ-3BLOpnfVPF3znrAhw90CWabwQa5Xda4NLvb3Qr2G6Hi_wGfqckhXtVLws20sBZiS40216Z7CaUXV9c9xZp0Mk-ixyA2GEKQ1H6WyY/s480/plum+cake+01.bmp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2fzO4Buanq3u26F8Yhfl5pP26rONFU4ZjVJVQ-3BLOpnfVPF3znrAhw90CWabwQa5Xda4NLvb3Qr2G6Hi_wGfqckhXtVLws20sBZiS40216Z7CaUXV9c9xZp0Mk-ixyA2GEKQ1H6WyY/s0/plum+cake+01.bmp" /></a></div><div style="text-align: center;"><i>plum jam</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa2J4_4VQ-tRAKujGM_Ij0wjNGHe4sH9uyCFsvt2Jp_ONB6wZlPqPiWYWwp9-M5CWuPhMK1jP7XstkQTKsW5ZOTXpfy-XjOQpxnS6A9j3bOb1jQX8JPgKJx_nuRhkim2vXY6RxVcp2dg/s640/plum+cake+03.bmp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa2J4_4VQ-tRAKujGM_Ij0wjNGHe4sH9uyCFsvt2Jp_ONB6wZlPqPiWYWwp9-M5CWuPhMK1jP7XstkQTKsW5ZOTXpfy-XjOQpxnS6A9j3bOb1jQX8JPgKJx_nuRhkim2vXY6RxVcp2dg/s0/plum+cake+03.bmp" /></a></div><i>leftover plums from making jam</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYSx2Frh55AkIgJMUAcebaJOXZIGuFuoQu2xn1fLiV01T4LKUP2WTR2527U4Fry1W3CY1HmxmVo9D4FzApze-JJI4a6WN5OG4TIky_SBHtUeIlpV4PT4aXbCRYO_1kMcNwbi3Jx7pdaM/s640/plum+cake+02.bmp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYSx2Frh55AkIgJMUAcebaJOXZIGuFuoQu2xn1fLiV01T4LKUP2WTR2527U4Fry1W3CY1HmxmVo9D4FzApze-JJI4a6WN5OG4TIky_SBHtUeIlpV4PT4aXbCRYO_1kMcNwbi3Jx7pdaM/s0/plum+cake+02.bmp" /></a></div><br /><i><br /></i></div><p>Butter a small 7" cake pan or small cast iron skillet.</p><p>Mix 4 Tablespoons +2 teaspoons milk with 1 teaspoon lemon juice and let sit.</p><p>Melt 6 Tablespoons of butter and mix with 1/4 cup + 2 Tablespoons brown sugar. Pour into bottom of cake pan.</p><p>Slice 4-5 Italian plums and layer them on top of the brown sugar mixture.</p><p>Mix dry ingredients and sift into a small bowl:</p><p>3/4 cup flour</p><p>1/2 teaspoon baking powder</p><p>1/8 teaspoon baking soda</p><p>1/4 teaspoon cinnamon</p><p>pinch salt</p><p>Beat together:</p><p>1/2 cup sugar</p><p>1/4 cup butter, softened</p><p>Add:</p><p>1 egg</p><p>grated zest from 1/2 orange</p><p>1 teaspoon vanilla</p><p>Alternately add the dry ingredients and milk to butter mixture. Blend until smooth.</p><p>Carefully spread the cake batter over the plums in cake pan.</p><p>Bake at 350 for about 40 minutes or until cake tester comes out clean.</p><p>Cool on wire rack until you can touch the pan. </p><p>Turn over onto large plate.</p><p>Serve warm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1EF0TUW7upMx2BGqDNhT6-GoiduUMa7EBNVRnZv7Rt9TmO6LhXqKW7lHBXVpeysI3ndwhmBx4GPbPvgoBQBMXiqkp4nL2xcL8WR2MPEjZ5vp5VidH5MCeWybjZtIY3PtSeRW5xsZSPQ/s640/plum+cake+04.bmp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1EF0TUW7upMx2BGqDNhT6-GoiduUMa7EBNVRnZv7Rt9TmO6LhXqKW7lHBXVpeysI3ndwhmBx4GPbPvgoBQBMXiqkp4nL2xcL8WR2MPEjZ5vp5VidH5MCeWybjZtIY3PtSeRW5xsZSPQ/s0/plum+cake+04.bmp" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxPDZOT0y5GMquvF_DR52KpqU1_zN-bQ7CIUtFefkfsEVqtLpTtOkg6IiNekFx1f8TmaF3xXx0THXXPPROKh89YZ7rynH6JcDcMf8epadgiymnYs-D0iMGAeDo7NODlCZpUFY43J_2MI/s640/plum+cake+05.bmp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxPDZOT0y5GMquvF_DR52KpqU1_zN-bQ7CIUtFefkfsEVqtLpTtOkg6IiNekFx1f8TmaF3xXx0THXXPPROKh89YZ7rynH6JcDcMf8epadgiymnYs-D0iMGAeDo7NODlCZpUFY43J_2MI/s0/plum+cake+05.bmp" /></a></div><br /><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-67273607413252001042020-08-17T12:14:00.003-07:002022-01-11T12:42:39.874-08:00Jalapeno Popper Bread<p>This is a variation on my Bacon Cheddar Zucchini Bread recipe. A friend from church suggested it might be good with jalapenos in it. So I decided to try a bread with all my favorite jalapeno popper ingredients. Here it is...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkgaWQ924Ts8buSuP4MN9BnG16XebmoNqoLklUmPH4WfVv_ozs5qSoQ2Uk9K5RtRbQ54VNr05uCjFRyXt_i-s6gt4vqj0gXGSS-y8KQFGMSl8zDHxYQuy8sE7euMJ6wdlQk8NgFav7iA/s480/popper+bread+02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkgaWQ924Ts8buSuP4MN9BnG16XebmoNqoLklUmPH4WfVv_ozs5qSoQ2Uk9K5RtRbQ54VNr05uCjFRyXt_i-s6gt4vqj0gXGSS-y8KQFGMSl8zDHxYQuy8sE7euMJ6wdlQk8NgFav7iA/s0/popper+bread+02.jpg" /></a></div><p><br /></p><p>Just like the other one, the dough is very thick. Much like drop biscuit dough. I'm guessing you could bake it like you would a biscuit, but I did mine in my mini loaf pans. </p><p>3 cups flour</p><p>4 teaspoons baking powder</p><p>1 teaspoon salt</p><p>1/2 teaspoon baking soda</p><p>1 teaspoon chili powder</p><p>3/4 cup grated cheddar (I suggest sharp)</p><p>1 jalapeno, finely chopped (you can remove or leave the seeds)</p><p>1/2 cup bacon bits</p><p>1 cup grated zucchini (do not peel but do remove the seeds before grating)</p><p>1 cup buttermilk (or 1 cup milk with 1 Tablespoon vinegar added. Let stand 15 minutes before using)</p><p>2 eggs, beaten</p><p>1/4 cup butter, melted </p><p>Mix dry ingredients together, including cheese, chili powder, jalapenos and bacon bits. </p><p>Add remaining ingredients and stir until just well-mixed. Do not overmix. It will make the bread tough.</p><p>Press into greased bread pan of your choice.</p><p>Bake at 350 until golden brown on top and a tester comes out clean. Time will depend on size of pan.</p><p>Melt more butter to brush on bread. </p><p>Brush with melted butter twice while baking and once more after removing from the oven.</p><p>Let cool on wire rack for 10-13 minutes before removing from pan.</p><p>Best eaten warm. But it does warm up fine in the microwave.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBr5Y90kCY3VX9poQP8x4c-QzDd1nUyPZAYblzkQ7fG7IPRGkIo2iQ6UfikScbCep5TvkaE3lRbieLZehP7o_faFSNMpySUxL4zuzYhsAOgMi10GjpoiEVpZVACrb8fFXkbgKUy1ApMyc/s640/popper+bread+01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBr5Y90kCY3VX9poQP8x4c-QzDd1nUyPZAYblzkQ7fG7IPRGkIo2iQ6UfikScbCep5TvkaE3lRbieLZehP7o_faFSNMpySUxL4zuzYhsAOgMi10GjpoiEVpZVACrb8fFXkbgKUy1ApMyc/s0/popper+bread+01.jpg" /></a></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-20217624916606523632020-08-15T12:08:00.002-07:002022-01-11T12:42:49.081-08:00Bacon Cheddar Zucchini Bread<p> This bread was born from my need to find something to do with the giant zucchini we came home to from our vacation! It will become a regular thing though... I also used chives from my garden. Yum!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelJ0JiLz5nKJkvbCzN_AaPOZanWYLEChkv1UaY3IF66teC9KjuwaG9bkaV3wOIMZc4PXAi9Fvmn9viNH8S0-lr67jL1ma0df4dWqPbNDaCYK3dZ0w-AKElEfZs4PBImO2jw8Pu98KDJ4/s480/giant+garden+02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelJ0JiLz5nKJkvbCzN_AaPOZanWYLEChkv1UaY3IF66teC9KjuwaG9bkaV3wOIMZc4PXAi9Fvmn9viNH8S0-lr67jL1ma0df4dWqPbNDaCYK3dZ0w-AKElEfZs4PBImO2jw8Pu98KDJ4/s0/giant+garden+02.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSeZh9THI5ifQHXm19s4GoYWSIfk8CLgB_SfOzFjTrSwl4sWIOMRg2C_i7ArdTnDDHXcf-SoMzhnY3x_2NCOd6WtSMs8ZwJAcEG4lcBgd5YXe7ZF2TOznHleV4kCvk2jJqXghT5avspE/s480/giant+garden+04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSeZh9THI5ifQHXm19s4GoYWSIfk8CLgB_SfOzFjTrSwl4sWIOMRg2C_i7ArdTnDDHXcf-SoMzhnY3x_2NCOd6WtSMs8ZwJAcEG4lcBgd5YXe7ZF2TOznHleV4kCvk2jJqXghT5avspE/s0/giant+garden+04.jpg" /></a></div><p><br /></p><p>Just a warning... The dough is very thick. Much like drop biscuit dough. I'm guessing you could bake it like you would a biscuit, but I did mine in my mini loaf pans. </p><p>3 cups flour</p><p>4 teaspoons baking powder</p><p>1 teaspoon salt</p><p>1/2 teaspoon baking soda</p><p>1 teaspoon dry dill weed</p><p>3/4 cup grated cheddar (I suggest sharp)</p><p>1/8-1/4 cup chopped chives or thinly sliced green onion tops</p><p>1/2 cup bacon bits</p><p>1-2 large cloves of garlic, grated or finely minced</p><p>1 cup grated zucchini (do not peel but do remove the seeds before grating)</p><p>1 cup buttermilk (or 1 cup milk with 1 Tablespoon vinegar added. Let stand 15 minutes before using)</p><p>2 eggs, beaten</p><p>1/4 cup butter, melted</p><p>Mix dry ingredients together, including cheese, dill weed, chives and bacon bits. </p><p>Add remaining ingredients and stir until just well-mixed. Do not overmix. It will make the bread tough.</p><p>Press into greased bread pan of your choice.</p><p>Bake at 350 until golden brown on top and a tester comes out clean. Time will depend on size of pan. </p><p>Melt some more butter. Brush with melted butter twice while baking and once more after removing from the oven.</p><p>Let cool on wire rack for 10-13 minutes before removing from pan.</p><p>Best eaten warm. But it does warm up fine in the microwave.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sAcEYlQqX9lK1hj8iGqe8svRleDJhE7jb9Ry1Hs8j5jGa9K5TiWhfojPG5nOikhLHJdK6eR5CEPO6UZhScWAmY_Js-wzJ1PihPiMQhfavcZCmr-I9qiIX1yz7fJQRdfWnBvcQOrx8o4/s640/catch+up+02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sAcEYlQqX9lK1hj8iGqe8svRleDJhE7jb9Ry1Hs8j5jGa9K5TiWhfojPG5nOikhLHJdK6eR5CEPO6UZhScWAmY_Js-wzJ1PihPiMQhfavcZCmr-I9qiIX1yz7fJQRdfWnBvcQOrx8o4/s0/catch+up+02.jpg" /></a></div><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-43975972475742282572020-07-11T19:10:00.000-07:002020-07-11T19:10:11.764-07:00Chocolate Zucchini Cake My mom made this cake when I was a kid and I probably haven't had it in about 30 years. But my garden is growing zucchini like crazy and I figured it was the perfect time to pull the recipe out and try it again.<br />
<br />
I have to say it's even better than I remember it... :)<br />
<br />
Cream together:<br />
1/2 cup softened butter<br />
1/2 cup vegetable oil<br />
1 1/3 cup sugar<br />
<br />
Blend in:<br />
2 eggs<br />
1 teaspoon vanilla<br />
1/2 cup buttermilk<br />
<br />
Stir in:<br />
2 1/2 cups flour<br />
4 Tablespoons cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon cloves<br />
1/4 teaspoon salt<br />
<br />
Fold in:<br />
2 cups grated zucchini<br />
<br />
Pour in greased and sugared 9x13 pan. Sprinkle with chocolate chips on top. Bake at 350 for 40 minutes or until pick comes clean.<br />
<br />
Cool for 10 minutes. Remove from pan or cool on rack.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-12139582652436860952020-04-20T18:51:00.003-07:002022-11-05T17:25:28.144-07:00Even Better Soft PretzelsEvery time I think I have found the perfect soft pretzel recipe, I find a better one. This one is a combination of a few recipes that make amazing soft pretzels. Unfortunately it makes 12 and they are best when still warm... ;)<br />
<br />
Mix in stand mixer bowl:<br />
1 cup warm water (110-115 degrees)<br />
1 Tablespoon brown sugar<br />
1/2 teaspoon salt<br />
Sprinkle with:<br />
1 package or 2 1/4 teaspoons of yeast<br />
<br />
Let sit 5 minutes until it gets foamy.<br />
<br />
Add:<br />
2 Tablespoons melted butter<br />
2 cups flour<br />
<br />
Mix on med-low speed until sticky dough comes together and becomes smooth.<br />
<br />
Add 1/4 cup of flour at a time until the dough pulls away from the bowl and is not longer sticky and springs back when touched. This takes about 5 minutes.<br />
<br />
Place dough in greased bowl and cover with towel. Put in a warm place to rise for 20 minutes.<br />
<br />
Punch dough down a few times and cut into 12 equal pieces using a pizza cutter or bread knife.<br />
<br />
Roll into long ropes and twist into pretzel shapes.<br />
<br />
Boil 8 cups of water in large pot. Add 3/4 cup baking soda and stir to dissolve.<br />
<br />
Place pretzels into boiling soda water and boil 1 to 2 at a time for 45 seconds. Flip pretzels half-way through. Remove from water and let drain on baking rack.<br />
<br />
Put pretzels on well-greased or parchment-lined baking sheet.<br />
<br />
There are lots of options for washes and toppings:<br />
1. Egg wash- 1 egg yolk and 1 Tablespoon water (be generous!)<br />
2. Coarse salt<br />
3. Butter - brush with melted butter before and after baking<br />
4. Garlic and Italian seasoning with EVOO<br />
5. Cinnamon sugar (this is best with butter)<br />
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Bake at 450 for 10-15 minutes or until golden brown.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-16026609656413954792020-03-18T10:10:00.000-07:002020-03-18T10:10:07.398-07:00Irish Car Bomb Bundt Cake I recently bought a mini bundt cake pan to make 6 adorable little cakes. I hadn't gotten a chance to use it yet, but St Patrick's Day seemed the perfect opportunity. For its maiden voyage I went with another variation of my <a href="https://thebackyardfarmwiferecipes.blogspot.com/2009/01/spiced-rum-cake.html" target="_blank">Spiced Rum Cake recipe</a> using stout, Irish cream and Irish Whiskey.<br />
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I wish I had taken more pictures during the process but I was also busy making orange caraway Irish soda bread, corned beef, cabbage and mashed potatoes. :)<br />
<br />
Oh, and I also made Irish cream whipped cream for an added bonus... Yum!<br />
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<b><u>Cake:</u></b><br />
<b><u><br /></u></b>
1 box chocolate cake mix<br />
1 small box chocolate instant pudding mix<br />
4 eggs<br />
1/2 cup vegetable oil<br />
3/4 cup stout (a dark beer, do not substitute)<br />
1/4 cup water<br />
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<br />
Mix all ingredients together for 5 minutes, scraping the sides of the bowl occasionally.<br />
<br />
Grease and sugar/flour your bundt cake pan, size of your choice. Fill with cake batter.<br />
<br />
Bake 20 minutes to 1 hour, depending on size of pan, or until pick inserted in center comes out clean.<br />
<br />
Remove to wire rack and let cook 10-20 minutes before inverting onto rack to cool.<br />
<br />
Make glaze while cake cools in pan.<br />
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<b><u>Glaze: </u></b><br />
<b><u><br /></u></b>
<span style="font-family: inherit;"><span style="background-color: white;">1/4 pound butter</span><br style="background-color: white;" /><span style="background-color: white;">1/4 cup water</span><br style="background-color: white;" /><span style="background-color: white;">1 cup granulated sugar</span><br style="background-color: white;" /><span style="background-color: white;">1/4 - 1/2 spiced rum</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">Melt butter in sauce pan; stir in the water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Prick cake top. Drizzle and smooth prepared glaze evenly over top and sides, allowing cake to absorb glaze. You don't have to use it all. I never do. </span></span><br />
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Place a large baking pan or parchment paper under the wire rack to catch the drips. There are a LOT!<br />
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<br />
Then let the glazed cake cool completely.<br />
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<b><u>Ganache:</u></b><br />
<b><u><br /></u></b>
<span style="font-family: inherit;"><span style="background-color: white;">3.5 oz heavy whipping cream</span><br style="background-color: white;" /><span style="background-color: white;">1 Tablespoon Irish whiskey</span><br style="background-color: white;" /><span style="background-color: white;">3/4 cup chocolate chips</span></span><br />
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<span style="font-family: inherit;"><br style="background-color: white;" /><span style="background-color: white;">Place chocolate chips in small bowl.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white;" /><span style="background-color: white;">Heat heavy cream until it JUST comes to a boil. Remove from heat and pour right over chocolate chips. Stir until melted and smooth. Stir in whiskey and mix well.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">Chill the ganache until it is thick enough to pipe through a bag. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;">Fill a zipper bag with the ganache. Cut off a very small tip of one corner. Pipe the chocolate over the cake.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;">Chill cake to set genache. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">This is the recipe I used for the </span><a href="https://www.berlyskitchen.com/irish-cream-flavored-whipped-cream/" style="font-family: inherit;" target="_blank">Irish Cream whipped cream</a><span style="font-family: inherit;">. The only thing I did differently was to add a bit of Instant Clear Gel to my sugar as a </span>stabilizer<span style="font-family: inherit;">. </span></span><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-33108772629430293262020-01-16T07:59:00.002-08:002020-01-16T07:59:59.067-08:00Buttery Cracker Apple PieI have wanted to try making this pie for as long as I can remember but have never done it until this week. I really had a hankering for apple pie but didn't have apples and it snowed this week! But I did have left over crackers from holiday parties last month.<br />
<br />
When you read the recipe, you can't imagine how this could be tasty much less taste like apple pie. But it is both! I loved it and it was just what the bourbon caramel sauce I bought at a bazaar needed... <3<br />
<br />
Since my husband doesn't like pie, I made a small pie with half the recipe. I know... how can you not like pie??? :)<br />
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<br />
Prepare one 9" pie shell. You can buy one or make your own using this<a href="https://thebackyardfarmwiferecipes.blogspot.com/2013/05/my-moms-pie-crust.html" target="_blank"> RECIPE</a>.<br />
<br />
Preheat oven to 400.<br />
<br />
1 cup water<br />
3/4 cup sugar<br />
2 teaspoons cream of tartar<br />
<br />
Bring these to a boil in a saucepan on medium-high heat.<br />
<br />
Put 30 whole buttery round crackers (like Ritz or Town House) into the boiling sugar mixture. If the crackers are a bit small, throw in a few extra.<br />
<br />
Simmer on medium-low heat for 5 minutes, stirring occasionally. (Trust me... it feels weird but works just fine.)<br />
<br />
Gently stir in 1 Tablespoon lemon juice and 1 teaspoon cinnamon.<br />
<br />
Let it sit while you make the crumb topping.<br />
<br />
26 crackers, crushed into coarse crumbs<br />
1/2 cup brown sugar<br />
1/2 teaspoon cinnamon<br />
1/3 cup melted butter<br />
<br />
Mix all of the ingredients together.<br />
<br />
Pour pie filling into crust and top with crumb topping.<br />
<br />
Bake at 400 degrees for 15 minutes. Then reduce oven temperature to 350 and bake for 20 minutes or until crust and topping are golden brown.<br />
<br />
Serve warm with vanilla ice cream, whipped cream and caramel sauce, if desired.<br />
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Store leftovers in fridge.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-33489577153331873582020-01-14T09:37:00.003-08:002020-01-14T09:38:30.464-08:00Quick & Easy Rice PuddingAbout two years ago, I posted a recipe for stovetop <a href="https://thebackyardfarmwiferecipes.blogspot.com/2018/02/norwegian-style-rice-pudding.html" target="_blank">Norwegian-style rice pudding</a>. It took quite a while to make and it was a bit too smooth for me. I like my rice pudding with a little more texture. And on cold winter mornings, I don't want to spend 40 minutes standing at the stove.<br />
<br />
So here's my super quick and easy version to do with leftover cooked white rice.<br />
<br />
This isn't really a recipe, it's more of just directions. You can do this however you want to your taste...<br />
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Put some cold, cooked white rice in a small saucepan.<br />
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Cover it with sweetened vanilla almond milk.<br />
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Simmer and stir constantly on medium-high heat until it is thick.<br />
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Serve hot with desired toppings. I like butter, cinnamon sugar and dried cranberries...<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-59450312620634485092019-11-08T17:00:00.002-08:002019-11-08T17:00:52.091-08:00Pumpkin Spice MochiI had pumpkin mochi at a hot pot restaurant while in China and I've been craving it ever since. This recipe isn't exactly the same but it still satisfied my craving. It is an interesting cross between cake and mochi and is the perfect accompaniment for a good Asian meal on a Fall day. I think it would be especially tasty for dessert with my <a href="https://thebackyardfarmwiferecipes.blogspot.com/2017/08/pressure-cooker-sichuan-style-pork.html" target="_blank">Sichuan Style Pork Stew</a> and rice.<br />
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<br />
1 1/4 cup Mochiko rice flour<br />
1 teaspoon baking powder<br />
1 cup sugar<br />
1/2 teaspoon pumpkin pie spice<br />
<br />
Mix dry ingredients in small bowl.<br />
<br />
In a large bowl, mix together:<br />
2 eggs<br />
7 oz sweetened condensed milk (regular or coconut)<br />
1/2 cup melted butter<br />
1 teaspoon vanilla<br />
15oz can pure pumpkin<br />
<br />
Sift dry ingredients into bowl with pumpkin mixture. Whisk until smooth. Pour into greased 8x8 glass baking pan.<br />
<br />
Bake at 350 for 45-60 minutes, or until edges turn golden brown.<br />
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Cool on wire rack 2 hours. Turn out onto rack and continue to cool 4 hours.<br />
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Cut into small squares before serving.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-84895685936819932662019-11-08T16:44:00.001-08:002019-11-08T16:44:35.636-08:00Beef & Mushroom PastiesI am rather obsessed with British cooking shows right now... I even bought some lamb pasties at a local farmer's market and fell in love. So when my favorite guys on YouTube made pasties, I just had to give it a try... With my own twist. They turned out amazing! The filling was delicious and the pastry was light and flaky with no "soggy bottoms." LOL<br />
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First you have to make your pastry:<br />
1 1/4 cup flour<br />
3/4 teaspoon salt<br />
1/2 cup shortening<br />
1 cup ice cold water<br />
Mix four and salt together and cut in shortening until it forms fine crumbs. Slowly stir in ice cold water just until it forms a ball. Flatten out slightly and wrap in plastic wrap and place in fridge for 30 minutes.<br />
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Preheat oven to 365.<br />
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Next I used some of my leftover cold <a href="https://thebackyardfarmwiferecipes.blogspot.com/2013/04/buttery-beef-and-mushroom-stew.html" target="_blank">Buttery Beef & Mushroom Stew</a> from the fridge. I mixed it with a handful of frozen peas & carrots mix and another handful of frozen hashbrown potatoes.<br />
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Roll out the dough on a well-floured surface until thin. Cut into large 5-6" circles. This recipe makes 4 circles.<br />
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Place dough on large baking sheet. Place about 1/3 cup of filling in center of each circles. Wet the edges of the dough with water. Bring up both sides and crimp edges well. The pasties are standing up on the tray rather than laying down flat.<br />
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Brush with a beaten egg mixed with a touch of water.<br />
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Bake for about 45 minutes or until golden brown.<br />
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Serve with<a href="https://foodinjars.com/recipe/tomato-jam/" target="_blank"> tomato jam</a>, if desired.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2069176388840758409.post-30813733677745929762019-11-05T09:02:00.002-08:002019-11-05T09:02:46.156-08:00Pumpkin Pecan GranolaThis granola tastes of Fall and it smells fantastic while baking! I love it with a few dried cranberries on top of plain yogurt. The texture isn't as crunchy as I'd like but since I keep my granola in the freezer, it's not too bad.<br />
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3 cups rolled oats<br />
1/2 cup chopped pecans<br />
grated zest of 1 orange<br />
1/3 cup honey<br />
1/3 cup oil<br />
1/2 cup <a href="https://thebackyardfarmwiferecipes.blogspot.com/2013/11/pumpkin-pie-butter.html" target="_blank">pumpkin pie butter</a><br />
1 teaspoon pumpkin pie spice<br />
1/4 teaspoon salt<br />
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Mix all ingredients together well in a large bowl.<br />
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Spread on a shallow baking tray in a single layer.<br />
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Bake at 330 degrees for about 30 minutes, stirring every 10-15 minutes, or until golden brown.<br />
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Let cool on wire rack.<br />
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Store in zipper bag in freezer to keep it more crunchy.<br />
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