tag:blogger.com,1999:blog-34308993554540316062024-03-05T03:58:08.433-08:00a sofa in the kitchencooking with unabashed devotion.miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-3430899355454031606.post-29857439981555971732013-01-13T23:37:00.000-08:002013-01-13T23:37:11.040-08:002013.<div style="text-align: center;">
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Hello long lost friends. </div>
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I know it's been so long. </div>
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Way too long.</div>
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It took me a year to figure out what I wanted. Where to go from A Sofa in the Kitchen.</div>
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As time passed I decided to begin a new adventure, a new endeavor.</div>
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I hope you'll follow me over, and read all about it at my new home,</div>
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<a href="http://www.afeastedlife.com/">A Feasted Life</a>.</div>
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Hope to see you there!</div>
miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com0tag:blogger.com,1999:blog-3430899355454031606.post-60848385703320061522011-12-31T10:32:00.000-08:002018-03-07T08:55:18.010-08:00Looking Back : 2011<div style="text-align: center;">
2011 was <i>the</i> year. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyro4eBXRPblAFOS34iMsOflbI5AJY2lFKyJ82qPOzXxRhD4py6QoV3wj5C7ztt-58XDkikwAgX7El3uhLST4zueEmjMOpWc7kR0KCLoNxd-OQ-sMjRQ-6pnYJduBO4rtgz1yuWVeIJs/s1600/IMG_6231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyro4eBXRPblAFOS34iMsOflbI5AJY2lFKyJ82qPOzXxRhD4py6QoV3wj5C7ztt-58XDkikwAgX7El3uhLST4zueEmjMOpWc7kR0KCLoNxd-OQ-sMjRQ-6pnYJduBO4rtgz1yuWVeIJs/s640/IMG_6231.jpg" width="426" /></a></div>
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It always starts with <a href="http://www.asofainthekitchen.com/2011/01/sunday-morning-sweet-potato-kale.html">breakfast</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkCgwxdYk2Omsw3fPpOPv3dTmJdb5XKWdsl3LsNqMW23lvtKIzc2oU2jPvto6S1Bzi_u_GkesPZgPofCk6Qe62dwcG1CHBXbPa9KCt2r1avwLGotxhdyi73kzWRUy1nrIpaGJHGx-SLw/s1600/IMG_5125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkCgwxdYk2Omsw3fPpOPv3dTmJdb5XKWdsl3LsNqMW23lvtKIzc2oU2jPvto6S1Bzi_u_GkesPZgPofCk6Qe62dwcG1CHBXbPa9KCt2r1avwLGotxhdyi73kzWRUy1nrIpaGJHGx-SLw/s640/IMG_5125.jpg" width="426" /></a></div>
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After which, the <a href="http://www.asofainthekitchen.com/2011/02/valentines-day-2011.html">biggest question</a> was popped.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzBzh5ZeAs6DRFnV01R3lf5V9LKWqoRGVBEuVLIZbLXikAERTQzUL6-YwB0RWvZAwPXRBuFAtIlnvxy0TLNJK4Yyrtr8jPF4r88L77XpT3FRrVD6LMHfWWK1XE0hJreVGRNot5V0SOGY/s1600/IMG_6608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzBzh5ZeAs6DRFnV01R3lf5V9LKWqoRGVBEuVLIZbLXikAERTQzUL6-YwB0RWvZAwPXRBuFAtIlnvxy0TLNJK4Yyrtr8jPF4r88L77XpT3FRrVD6LMHfWWK1XE0hJreVGRNot5V0SOGY/s640/IMG_6608.jpg" width="426" /></a></div>
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Speaking of questions, I spent a week over at Glamorous Gadabouts answering Miss Poppy's fabulous questionnaires all about yours truly. Which culminated with my 300th blog post featuring some very delicious sweet & <a href="http://www.asofainthekitchen.com/2011/02/glamorous-gadabout-double-chocolate.html">salty chocolate pretzel</a> cupcakes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX8c_K36-o9WmZ8x9mtw21dHgUhDMZV2Gy9WtM5_R5DR3W1Szsu2Mern079qy_2Q3GNQRnphpLapwiSowuoHHwlnCNHvJ6dSO848X_hwpnE4uDcav1UA8kOuvyfX6-Aw9jy6_Lak7m7M/s1600/IMG_6419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX8c_K36-o9WmZ8x9mtw21dHgUhDMZV2Gy9WtM5_R5DR3W1Szsu2Mern079qy_2Q3GNQRnphpLapwiSowuoHHwlnCNHvJ6dSO848X_hwpnE4uDcav1UA8kOuvyfX6-Aw9jy6_Lak7m7M/s640/IMG_6419.jpg" width="426" /></a></div>
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I then hosted the infamous <a href="http://www.asofainthekitchen.com/2011/02/hostess-daring-bakers-february-2011.html">Daring Bakers</a>, challenging my fellow bakers to whip up a batch of silky panna cotta & chewy oatmeal Florentine cookies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbztSkGpotBO1FpNFikcfmrwmZ_TG1yf7vKnq-rCHmOjeX7ZRZSZYjqQoLvqpiJLze9QO9Jsu2GbWCze3sUbTKkE8T2wZzHS5Iqgl-YRZuU9AXKFc1MgtJ2olSyE9SzTxRGwk_ao097U/s1600/IMG_6965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbztSkGpotBO1FpNFikcfmrwmZ_TG1yf7vKnq-rCHmOjeX7ZRZSZYjqQoLvqpiJLze9QO9Jsu2GbWCze3sUbTKkE8T2wZzHS5Iqgl-YRZuU9AXKFc1MgtJ2olSyE9SzTxRGwk_ao097U/s640/IMG_6965.jpg" width="426" /></a></div>
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I shook up these kiwi martinis spiked with a bottle of <a href="http://drysoda.com/">Dry's</a> lemongrass soda. Somehow the company got wind of<a href="http://www.asofainthekitchen.com/2011/03/spring-green-kiwi-lemongrass-cocktail.html"> these green beauties </a>and asked to feature this recipe in their Dry Soda <a href="http://itunes.apple.com/us/app/dry-soda/id468589815?mt=8">App</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HyHTA_kgjSYRFt8s6Us01jYsBgPAeN4kwowbNhYJN_FeURNdr9VRrd3JasaAXHuh8nDt1iITunnviP8RJbujcwGJPgo268xNJJWTi2B3bXQUfkSxm8mN_BkyzQ0acAyjVlzfR3Qbkag/s1600/IMG_7400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HyHTA_kgjSYRFt8s6Us01jYsBgPAeN4kwowbNhYJN_FeURNdr9VRrd3JasaAXHuh8nDt1iITunnviP8RJbujcwGJPgo268xNJJWTi2B3bXQUfkSxm8mN_BkyzQ0acAyjVlzfR3Qbkag/s640/IMG_7400.jpg" width="426" /></a></div>
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Then there's this whacky creation. </div>
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It's one hell of a <a href="http://www.asofainthekitchen.com/2011/04/hot-mess-cornbread-stacked-salad.html">cornbread mess</a>, but delicious nonetheless. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTJxSaY3oNpNbPZoCBhEdM_YPZi4JsfqU5Ocjm2bKAc0VutoA7xOhOkXy2s2zzKq0togFk1kfGZbFyeoNbbU0CDZIBXYhkaV7NFWaJmD_pjSOBZTjxWH09wF2MPLG5FuNRLV4EyvKwcc/s1600/IMG_7630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTJxSaY3oNpNbPZoCBhEdM_YPZi4JsfqU5Ocjm2bKAc0VutoA7xOhOkXy2s2zzKq0togFk1kfGZbFyeoNbbU0CDZIBXYhkaV7NFWaJmD_pjSOBZTjxWH09wF2MPLG5FuNRLV4EyvKwcc/s640/IMG_7630.jpg" width="426" /></a></div>
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Something <a href="http://www.asofainthekitchen.com/2011/04/whip-it-good-whipped-cream-cake.html">sweet & simple</a>. A whipped cream pound cake for Easter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l4U4UKRuF3YnvV9qrbz5gmeofI4-vTk02ic9mwKEHBYqhSw20CPF7TsMlcnNWVWAKPQeHSOXmv0hXi_mNl2_R0aeJn4f4g7AJeMIjMZDIKrninDG0iWh1JBTd7qK3kXtqG_EXjZglfU/s1600/IMG_7809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l4U4UKRuF3YnvV9qrbz5gmeofI4-vTk02ic9mwKEHBYqhSw20CPF7TsMlcnNWVWAKPQeHSOXmv0hXi_mNl2_R0aeJn4f4g7AJeMIjMZDIKrninDG0iWh1JBTd7qK3kXtqG_EXjZglfU/s640/IMG_7809.jpg" width="426" /></a></div>
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After a dream of a foodie trip to Portland, and breakfast at Pine State, I had a hankering to make the perfect biscuit. <a href="http://www.asofainthekitchen.com/2011/05/biscuit-bliss.html">These</a> may be as close as I ever get. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1fS4Sxk5VtEO50i384ys6SrvC7vlc_5Te2IlsnKlqBj48LpYzhn-GPvpc6ViDP11bHjGtanW_xEJYgWQpU2H1NYAZv0i-xXKLsmvypjRMsm_rHFOOVUVafKqK0e8VWyrQ4jEV_Xhles/s1600/IMG_8883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1fS4Sxk5VtEO50i384ys6SrvC7vlc_5Te2IlsnKlqBj48LpYzhn-GPvpc6ViDP11bHjGtanW_xEJYgWQpU2H1NYAZv0i-xXKLsmvypjRMsm_rHFOOVUVafKqK0e8VWyrQ4jEV_Xhles/s640/IMG_8883.jpg" width="426" /></a></div>
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One particularly stressful, wedding planning, grey and rainy weekend called for my favorite comfort dishes of all time - <a href="http://www.asofainthekitchen.com/2011/08/in-making-caramelized-onion-mac-cheese.html">macaroni and cheese</a>. This one spiked with bacon & caramelized onion.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAtjfLPSXBXEc0xM9FaOelILmyOR4KB-cIlw78b9HCYn1pV3zTIb8wz9lvzIe2m37Q8md5xh75EzeJzYivLY4Y8jogR4kcMfyuJptGwjSY9OzfzGlhUXEZI63rwFpGHiIzBvUiarFlN0/s1600/IMG_8933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAtjfLPSXBXEc0xM9FaOelILmyOR4KB-cIlw78b9HCYn1pV3zTIb8wz9lvzIe2m37Q8md5xh75EzeJzYivLY4Y8jogR4kcMfyuJptGwjSY9OzfzGlhUXEZI63rwFpGHiIzBvUiarFlN0/s640/IMG_8933.jpg" width="426" /></a></div>
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Our languid summer produced some of the sweetest, floral <a href="http://www.asofainthekitchen.com/2011/09/favors-apricot-jam.html">apricots</a> you've ever tasted. The fiance, our beard and I spent an evening turning 10 pounds into 20 jars of vanilla bean apricot jam - which turned out to be the most delicious of wedding favors.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gVNtrKTFkeSSqLbvQQ1csxG4pCfchD1vk18sNnSArVtFbD3xb6vEPvjMOHmRqiZQv3UpNDi9cQ-ocDllByPE3VYw6Zfnx0HHXZZchbKBZHevmdy_g1R7FpVXiWpvNTRYx1WziHrx8ws/s1600/IMG_9082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gVNtrKTFkeSSqLbvQQ1csxG4pCfchD1vk18sNnSArVtFbD3xb6vEPvjMOHmRqiZQv3UpNDi9cQ-ocDllByPE3VYw6Zfnx0HHXZZchbKBZHevmdy_g1R7FpVXiWpvNTRYx1WziHrx8ws/s640/IMG_9082.jpg" width="426" /></a></div>
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As the big day approached my dearest friend, and maid of honor, hosted the <a href="http://www.asofainthekitchen.com/2011/09/snapshot-sunday-very-special-shower.html">most perfect</a> of bridal showers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcuwMxhHOMLGrFn4qGscr2SdU29W1_aWsqFdwgrWAq45vWqUAd-A7Kp26MpAf3DEbBN7KYXrsA0pac0zXoGFXeEVR8MvlasDmGCryyJfiECnTutEpbCrSGxOYsN3-vK2ucIVhgYuLHXQ/s1600/MalloryThomas-0724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcuwMxhHOMLGrFn4qGscr2SdU29W1_aWsqFdwgrWAq45vWqUAd-A7Kp26MpAf3DEbBN7KYXrsA0pac0zXoGFXeEVR8MvlasDmGCryyJfiECnTutEpbCrSGxOYsN3-vK2ucIVhgYuLHXQ/s640/MalloryThomas-0724.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqonufkL8ENg6my-gqyFmNPuEanUNl7mb22LUUTWc1GdrMEDbwOO2S0BrX0XUz_NObbH79pXJ9vrsT-n890VebW6MJW_1q-hphWLNA_LMmmGnokVDTXWhNdAeoa9dTW9pJFkREDwXKMU/s1600/MalloryThomas-0048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqonufkL8ENg6my-gqyFmNPuEanUNl7mb22LUUTWc1GdrMEDbwOO2S0BrX0XUz_NObbH79pXJ9vrsT-n890VebW6MJW_1q-hphWLNA_LMmmGnokVDTXWhNdAeoa9dTW9pJFkREDwXKMU/s640/MalloryThomas-0048.jpg" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dRXhJgR3bUtTKRQ0mfxg7BTS4OWapWZHzNNM3398pv-grRdC79pc0Izxo3kTf4aNk9Cy2U5xCVwhS6B4-1sU7Z37AtkQ7cSSiMQu5J2_AOOQJb_oIbtHkaWBccCY57WT9s4Sl8Ib5U0/s1600/MalloryThomas-1707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dRXhJgR3bUtTKRQ0mfxg7BTS4OWapWZHzNNM3398pv-grRdC79pc0Izxo3kTf4aNk9Cy2U5xCVwhS6B4-1sU7Z37AtkQ7cSSiMQu5J2_AOOQJb_oIbtHkaWBccCY57WT9s4Sl8Ib5U0/s640/MalloryThomas-1707.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxCxVYgWqxhldnFOuNnPjZ99e_6lJEMq5UGAlWpN0dOm7dqdms63bireosQKKyT9U6R2-XDVFAmLCOQ2BHjf4fxmZ6PoH00z3WELpr4GTmDA4dHbKT_f3iR3eIpp9RbbkP2XAGbTIXJ4/s1600/MalloryThomas-1178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxCxVYgWqxhldnFOuNnPjZ99e_6lJEMq5UGAlWpN0dOm7dqdms63bireosQKKyT9U6R2-XDVFAmLCOQ2BHjf4fxmZ6PoH00z3WELpr4GTmDA4dHbKT_f3iR3eIpp9RbbkP2XAGbTIXJ4/s640/MalloryThomas-1178.jpg" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbooPSfmFMtOtLtFd2Jw4DOkYsJVhD2WOipOK7iyT0icKjBYnFHw3k5g3b90FEh9pnnsDzKAUYPhADrlgWN4WOGKZEq5CAY3Np3Tvs6nG5WoASoitRQ_QNzU5OXZC1rOQdTAGEX-qO4jA/s1600/MalloryThomas-1917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbooPSfmFMtOtLtFd2Jw4DOkYsJVhD2WOipOK7iyT0icKjBYnFHw3k5g3b90FEh9pnnsDzKAUYPhADrlgWN4WOGKZEq5CAY3Np3Tvs6nG5WoASoitRQ_QNzU5OXZC1rOQdTAGEX-qO4jA/s640/MalloryThomas-1917.jpg" width="640" /></a></div>
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I took a few months away from blogging to spend weeks in <a href="http://www.asofainthekitchen.com/2011/11/most-important-day.html">Kauai and get married</a>. </div>
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Without a doubt, the best three weeks of my life.</div>
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We then thoroughly enjoyed our first <a href="http://www.asofainthekitchen.com/2011/11/thanksgiving-two-thousdand-eleven.html">Thanksgiving</a> as a married couple.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivS7ZwKnewoBZ8P9UfC7vEwCpVYjHklryLPe_xHF3vufPGKnCRLJOLt2VgSlK4UQAjXNgK0puFmcdM6TXgqLnn_QyePu2niE_LFTjnf-4bWaz84kmPlH-h0bjXwmmoAGJw7ypQInzNgXk/s1600/IMG_9751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivS7ZwKnewoBZ8P9UfC7vEwCpVYjHklryLPe_xHF3vufPGKnCRLJOLt2VgSlK4UQAjXNgK0puFmcdM6TXgqLnn_QyePu2niE_LFTjnf-4bWaz84kmPlH-h0bjXwmmoAGJw7ypQInzNgXk/s640/IMG_9751.jpg" width="426" /></a></div>
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So a serious toast to the year 2011, one which I will never forget. </div>
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And a look ahead to 2012, a year I intend to make just as unforgettable. </div>
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Cheers!</div>
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miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com3tag:blogger.com,1999:blog-3430899355454031606.post-69958447905421300252011-12-03T08:38:00.000-08:002016-06-21T13:15:36.472-07:00Simply Breakfast : Smoked Salmon Egg Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rOOzdtGD-rCYQQsfVns1xKWdgAiD9ZBuhgJ2SVdfFD_CSLRCIG45bkQmyFw1DrlCXhTjyAMNOAppzav0jCDHO3I_7n2YZHmCtXjwanpdktkTvOSr2cpHh5rEPN0zkNDkwDxwZA8HMRo/s1600/IMG_9841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rOOzdtGD-rCYQQsfVns1xKWdgAiD9ZBuhgJ2SVdfFD_CSLRCIG45bkQmyFw1DrlCXhTjyAMNOAppzav0jCDHO3I_7n2YZHmCtXjwanpdktkTvOSr2cpHh5rEPN0zkNDkwDxwZA8HMRo/s640/IMG_9841.jpg" width="426" /></a></div>
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Smoked salmon egg salad--it's quite possibly the quickest, most delicious weekend breakfast there is. It's also one of the our favorite simple weeknight dinners. It hits all the tastebud spots. Creamy, hearty, salty and bright. And from start to finish, less than 20 minutes to make, which means you get more weekend, leaving you plenty of time to do all the wonderful things you love to do come Saturday and Sunday. Read the newspaper, sip coffee on the beach, snuggle with your hubby (or the dogs), window shop--that's what weekends are for. In our house, they're also for breakfasts like this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdG8CDhtjlxwMrSrDBDOAF1w3AjNB1EQMOTGECm4bdU4SB8N5g5qvLYhUVFz2OP9uUqEh6gYVvD8hDaAYnlI1pPPAFBj4z975IcG_KZvZfHq5I0jP7phfvt5YqwWpw6MuOS644zRltjY/s1600/IMG_9890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdG8CDhtjlxwMrSrDBDOAF1w3AjNB1EQMOTGECm4bdU4SB8N5g5qvLYhUVFz2OP9uUqEh6gYVvD8hDaAYnlI1pPPAFBj4z975IcG_KZvZfHq5I0jP7phfvt5YqwWpw6MuOS644zRltjY/s640/IMG_9890.jpg" style="cursor: move;" width="426" /></a></div>
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This dish is so simple you don't need a recipe, but I'll lay it out for you anyway. Because let's be honest, it's Saturday and who really wants to use their brain or brawn today?</div>
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Slathered on crackers, piled high on warm toasted english muffins, or wrapped in butter lettuce leaves, you'll be happy you whipped this one together. The protein will keep you going for hours, and the dish itself will leave your stomach and tastebuds feeling spoiled. </div>
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Happy Saturday readers! Wishing you a lovely one!</div>
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<b>Smoked Salmon Egg Salad</b></div>
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<u>Ingredients</u> </div>
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5 eggs</div>
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2 Tablespoons mayo (I always use light)</div>
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3/4 teaspoon yellow mustard</div>
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1/2 teaspoon sweet paprika</div>
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squeeze of lemon</div>
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3 ounces smoked salmon</div>
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<u>Directions</u> </div>
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1. Medium/Hard boil the eggs (bring to a boil, remove from heat, cover and let sit for 10 minutes, ice bath eggs when finished).</div>
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2. Mix remaining five ingredients in a medium sized bowl.</div>
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3. Chop eggs and pile into bowl with the other ingredients.</div>
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4. Mix well and enjoy in, or on, whichever vessel you choose! Perhaps straight out of the bowl?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrDWlMhUMwr3s4UStPHoH_ueDftHqIrphSCO96oyZgGmPcFgNYE0dxEplyOS4x5L28CJ2yJEif0OqleeDxuQlaQrc7TlSgp1Bkj4_olJf3bRpG26y_d1vdxbIxTo6Yxoe6DI0d-KfbDQ/s1600/IMG_9814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrDWlMhUMwr3s4UStPHoH_ueDftHqIrphSCO96oyZgGmPcFgNYE0dxEplyOS4x5L28CJ2yJEif0OqleeDxuQlaQrc7TlSgp1Bkj4_olJf3bRpG26y_d1vdxbIxTo6Yxoe6DI0d-KfbDQ/s640/IMG_9814.jpg" width="426" /></a></div>
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miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com3tag:blogger.com,1999:blog-3430899355454031606.post-35208741093786269862011-12-01T16:54:00.000-08:002016-06-21T13:25:41.839-07:00Masculine : Orange Spiked Brandy<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmazPBpEA7Bd72SugIptlBpI0zN0n3SqUGBTHGN14_aqAZ19eZ7IXjR0N5a4A5LVrx3xn7GHH4vNGtvAHS70xEsnI-KrDOFCWfXCLZHmesUhw_RcuWArLGCWJd4ZuXxjBNGeKQS9eIugo/s1600/IMG_9751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmazPBpEA7Bd72SugIptlBpI0zN0n3SqUGBTHGN14_aqAZ19eZ7IXjR0N5a4A5LVrx3xn7GHH4vNGtvAHS70xEsnI-KrDOFCWfXCLZHmesUhw_RcuWArLGCWJd4ZuXxjBNGeKQS9eIugo/s640/IMG_9751.jpg" width="426" /></a></div>
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Today, I realized something today that should've been obvious. As I spent the afternoon in my kitchen cooking (or in this case pouring) up three recipes for the blog - I found myself grinning. Ear to ear grinning. There I was hopping about the kitchen to the music pouring out of the speakers in the next room, smiling like a fool. Dancing, cooking, pouring, and photographing. I was <i>truly</i> happy. That's when it hit me. I love blogging. I love every aspect of it. I love creating food to share, I love setting it up, taking pictures of it, and ultimately writing about it. It brings a joy to my day to day life that cannot be compared. I need more of this feeling in my life, meaning I must blog more. So there you have it, my (perhaps slightly obvious) confession.</div>
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Okay, moving on.</div>
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As far as drinks go this is just about as simple as it gets.<br />
I've never been a brown-liquor girl. I've always enjoyed the clean, often barely there, taste of clear liquors. Darker spirits aren't that. They're generally richer, mustier, and deeper. They're can't be ignored.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzivVTpSFg2tqAKOMGV6s7dba3FozcCik_F3dEq8EHAwMdaTnAPvY9h1JntkwMwQrZF83hCQCLr8d5ZtpNU_C8_ZwqI67tMQgDzdI2I_1m91zOm89zt0b15uTvC6cFkoOdNOUzC1xl3RI/s1600/IMG_9782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzivVTpSFg2tqAKOMGV6s7dba3FozcCik_F3dEq8EHAwMdaTnAPvY9h1JntkwMwQrZF83hCQCLr8d5ZtpNU_C8_ZwqI67tMQgDzdI2I_1m91zOm89zt0b15uTvC6cFkoOdNOUzC1xl3RI/s640/IMG_9782.jpg" width="426" /></a></div>
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One day, for no good reason I decided that I wanted to teach myself to enjoy dark liquor. I got it in my head that there was something sophisticated, classic, masculine and a bit dangerous about a pour of dark liquid in a crystal clear glass. And I wanted a part of it. My understanding thus far is that whiskey, scotch, cognac and brandy are best enjoyed pure. Leave the the frilly mixers, and fancified rims to the vodka cocktails of the world. So that's (essentially) what I did here, my first at home attempt at a classic dark drink. A few ounces of high quality bourbon poured over crushed ice, add a touch of triple sec, a raw brown sugar cube, and a thick orange twist and you've got yourself one delicious at-home-happy-hour sip.</div>
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What I'm learning to appreciate about these darker drinks is that they encourage languid enjoyment. You're not likely to guzzle this one down as you would, say, a pear martini. As the ice melts the drink gets even smoother and more enjoyable. A drink to be savored, who wouldn't love that?!</div>
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It's safe to say, I'm on my way to becoming a true lover of the dark side. </div>
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Cheers!</div>
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miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com1tag:blogger.com,1999:blog-3430899355454031606.post-87335899355347153442011-11-24T18:08:00.000-08:002011-11-24T18:08:51.050-08:00thanksgiving two-thousdand-eleven<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg7_wGsPXLMRFbjcXyL-xNP22SsnEculu5vVu0XnAjrhkXaT36hB8Q6kqWlDaTvmjE8LJP7TYq5ZwGA8WJa1ZXnHiLmY-dfyx-PI1WGlxl1mA7jfr-JT9B8d1NfAPyKqKcC8XVqoi1ls/s1600/IMG_9444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg7_wGsPXLMRFbjcXyL-xNP22SsnEculu5vVu0XnAjrhkXaT36hB8Q6kqWlDaTvmjE8LJP7TYq5ZwGA8WJa1ZXnHiLmY-dfyx-PI1WGlxl1mA7jfr-JT9B8d1NfAPyKqKcC8XVqoi1ls/s640/IMG_9444.jpg" width="426" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Happy Thanksgiving readers! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This year marked the first thanksgiving my dear husband and I spent as a married couple.</div><div class="separator" style="clear: both; text-align: center;">We enjoyed copious amounts of food, wine, and delightful company. This wonderful day has me giddy for the holiday season, that as of today, has officially arrived. Hoping your day has been a wonderful one! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com2tag:blogger.com,1999:blog-3430899355454031606.post-58888457397133763532011-11-22T14:50:00.000-08:002016-06-21T13:32:26.250-07:00makin' whoopie : part deux<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOF2EvRN-BxAHFQ9UHDatYT4Yor5mmHKo81i6qp91I6pO-iuays9AAByzAKmbq7L2w50lFJcAbzTqsVlKsFjjHCXhTxcknHGuidrM1kMxRLYXTOvfupe9wdFTFYbQmdBSb218FE8N9l8/s1600/IMG_9428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOF2EvRN-BxAHFQ9UHDatYT4Yor5mmHKo81i6qp91I6pO-iuays9AAByzAKmbq7L2w50lFJcAbzTqsVlKsFjjHCXhTxcknHGuidrM1kMxRLYXTOvfupe9wdFTFYbQmdBSb218FE8N9l8/s640/IMG_9428.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">It's been a while, hasn't it? During the interim this food blogger married the love of her life, then proceeded to spend two glorious weeks with said love on the island of Kauai. Planning and pulling off a wedding is no an easy feat. This, coming from a girl who relishes throwing lavish soirees. That wedding kicked my butt. Kauai healed it. And here I am. Back to cooking, writing, photographing and absolutely ready for the holidays! </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I present to you the pumpkin whoopie pie. This isn't my first time makin' whoopie. Two years ago during the holiday season I shared these decadent <a href="http://www.asofainthekitchen.com/2009/12/make-whoopie-chocolate-peppermint.html">chocolate peppermint whoopie pies</a> with you, surely a Christmas treat worthy of any cookie platter. Those chocolate cake, cookie combos marked my virgin whoopie baking experience. I was immediately smitten. Whoopie pies are basically confection perfection. Two moist mounds of cake are filled with heaps of frosting. And the bonus? They're cute as heck, especially miniaturized (the only way I've ever made them). Tiny whoopies also make a fantastic gift, as they're a bit more exciting than your standard cookie, but nearly as simple. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I baked these whoopie pies up just for that reason, a little 'just because' gift for a few of my nearest. We'd made plans to slurp down some spicy hot Pho on a particularly chilly Friday evening and a I had nothing to do the day of, so on a whim I decided to whip them up a little something to take home and enjoy after our dinner together. A bit of tissue paper, a few craft paper bags, and some yarn made the package pretty. Whoopie pies inside made them delicious. Needless to say, the recipients were quite happy. After dinner, I don't think one person made it out of the restaurant lobby before tearing open their bags and enjoying at least one of the treats buried inside.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Seeing as it's not quite December and we have yet to celebrate Thanksgiving here in the states, chocolate and peppermint were off the table. I wanted whoopie's that screamed "fall!" "autumn!", and I think these gems do just that. Pumpkin spice whoopie pies filled to the brim with a maple vanilla bean cream cheese frosting. The cakes themselves not too pumpkin-y, not too spice cake-y, a perfect balance, piled high with plenty of sweet maple filling for good measure, how could these be anything but perfection? These cakes were even moister the next day, making them a great holiday choice. You'd be safe whipping these up a day ahead and keeping them stored in an airtight container. I promise you, these whimsical little treats will be sure to delight whomever you decide to share them with, that is, if you can resist the urge to hoard them all for yourself.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b><u>Pumpkin Spice Whoopie Pies</u></b> </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">adapted from Bon Appetit </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Ingredients </b></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(Whoopie)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 cups unbleached AP flour</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 Tablespoon ground cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3/4 teaspoon ground nutmeg</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3/4 teaspoon ground clove</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1-1/2 teaspoon baking powder</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1-1/2 teaspoon baking soda</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">6 Tablespoons butter (room temp)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3/4 golden brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3/4 granulated sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 cup vegetable oil</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 large eggs (room temp)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">15 oz pure pumpkin puree</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 cup milk</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Ingredients </b></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(Filling)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 Tablespoons unsalted butter (room temp)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">8 oz cream cheese (room temp)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 cups powdered sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon mapel-ine (maple extract) </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(or subtract a bit of powdered sugar and add a few tablespoons of pure maple syrup)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 vanilla bean scraped </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 to 2 Tablespoons half and half, cream or milk (to thin filling if needed)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Directions</b></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(Whoopie)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 F</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1. Sift first seven ingredients together in a large bowl. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. In the bowl of an electric mixer fitted with the paddle attachment, add butter and both sugars. On medium high, mix until well incorporated (2-3 minutes).</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3. With the mixer still going, slowly add your vegetable oil.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4. Add eggs one at a time, mixing 30 seconds between each.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">5. Add pumpkin and mix until incorporated (scraping down bowl as needed).</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">6. Reduce speed to medium-low and add the flour and milk in two additions, staring with flour, milk, then ending with flour.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">6. Cover bowl and chill for one hour. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">7. With a melon baller scoop chilled dough out onto a prepared cookie sheet (you need a silpat or parchment, and if using parchment oil it too, these babies are that moist, they will stick).</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">8. Bake for 12 minutes. Cool on cookie sheet, transfer to parchment lined counter (my wire racks dug into their moist cakey flesh).</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">9. Repeat until all of your whoopies are baked.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">10. Cool completely, then fill with your filling. I use my melon baller, about half full, dump onto one whoopie top with another and viola! Whoopie!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Directions</b></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(Filling)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1. In the bowl of an electric mixer fitted with the paddle attachment on medium-high, beat butter and cream cheese until smooth. 2-3 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. Reduce the speed to slow (or all of your sugar will escape) and add powdered sugar. Mix until creamy. Another 2-3 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3. Add maple extract, vanilla bean scrapings and milk (if desired). Mix well.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4. Fill your cakes and make whoopie!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uq4dttIL4lXzLZghRHCMiWQxqqVbCX8knQoyqPRFmPmttOrSOQO3X1nxkn_B3jXxFbPzhjOllgLmyuOcLG2FfDsWH0BuLvEcN_v1QtT4fuhn9I7Wvt3J3KWsTc4HKtLxLs3AECl0x6I/s1600/IMG_9394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uq4dttIL4lXzLZghRHCMiWQxqqVbCX8knQoyqPRFmPmttOrSOQO3X1nxkn_B3jXxFbPzhjOllgLmyuOcLG2FfDsWH0BuLvEcN_v1QtT4fuhn9I7Wvt3J3KWsTc4HKtLxLs3AECl0x6I/s640/IMG_9394.jpg" width="426" /></a></div>
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miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com2tag:blogger.com,1999:blog-3430899355454031606.post-14734402004999801472011-11-21T00:01:00.000-08:002011-12-16T23:27:39.671-08:00a most important day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnrz3sl-lVQX0j6jknpTf4IZQvZcgqGgkS4c4m5X8GB6SHdpJr9obenuA0CogAWkPpXB_oCiqBCOeqbhhOPQDbZ89TKuC0yDch2SSvJzlZtruiyDZRJPh_xJici8r3EIce8zE2ZV_JjA/s1600/MalloryThomas-0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnrz3sl-lVQX0j6jknpTf4IZQvZcgqGgkS4c4m5X8GB6SHdpJr9obenuA0CogAWkPpXB_oCiqBCOeqbhhOPQDbZ89TKuC0yDch2SSvJzlZtruiyDZRJPh_xJici8r3EIce8zE2ZV_JjA/s640/MalloryThomas-0017.jpg" width="424" /></a></div><br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com1tag:blogger.com,1999:blog-3430899355454031606.post-29610194681326492562011-09-18T13:41:00.000-07:002011-09-18T13:41:13.090-07:00Snapshot Sunday : A Very Special Shower<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHScB3EL36keYD2hZOGPb_9l7Tdm7bZxYsFhDwXAfw9MHT-8cWHMtqrfalka5q1VXN9p8ZIdfPzV5BH4kBOr0RF2cbQAoV14aYE9H2LVNXjX-S7QPHFBMZYejJkdv-dLkRjXbS14BElRs/s1600/IMG_9071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHScB3EL36keYD2hZOGPb_9l7Tdm7bZxYsFhDwXAfw9MHT-8cWHMtqrfalka5q1VXN9p8ZIdfPzV5BH4kBOr0RF2cbQAoV14aYE9H2LVNXjX-S7QPHFBMZYejJkdv-dLkRjXbS14BElRs/s640/IMG_9071.jpg" width="426" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1pqFTEvdoEpAcPuvRSYwhpIFNWcHbnuN_Gxo-rJ86i-3M9GJSD8i9RUIovpVQUqjcDJJbDxYhLtLmct0ue9TzIxn1jbYrNaHylgPkYgWoZzdkt4d4H7q1JkCpP_SoT2d6h3ivLGgptU/s1600/IMG_9278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1pqFTEvdoEpAcPuvRSYwhpIFNWcHbnuN_Gxo-rJ86i-3M9GJSD8i9RUIovpVQUqjcDJJbDxYhLtLmct0ue9TzIxn1jbYrNaHylgPkYgWoZzdkt4d4H7q1JkCpP_SoT2d6h3ivLGgptU/s640/IMG_9278.jpg" width="426" /></a></div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com5tag:blogger.com,1999:blog-3430899355454031606.post-53923274794557438362011-09-11T17:06:00.000-07:002011-09-12T00:40:20.841-07:00Favors : Apricot Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTgZRZaHEVSzdE1HpwOaTzrs3hjysRHPqqLamPLSCII4OqDcmaZL4D7fqlSAxW21o735h8wgq3dTzHoj0Qk7cuDSNDedrhQMZe4KJBPIIIbxoMkwJ91h0crBGE7g9yQKErLNiRihHiJg/s1600/IMG_8922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTgZRZaHEVSzdE1HpwOaTzrs3hjysRHPqqLamPLSCII4OqDcmaZL4D7fqlSAxW21o735h8wgq3dTzHoj0Qk7cuDSNDedrhQMZe4KJBPIIIbxoMkwJ91h0crBGE7g9yQKErLNiRihHiJg/s640/IMG_8922.jpg" width="426" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Last weekend the fiance, our favorite bearded friend and I spent an evening making apricot jam. We'd devoted the entire afternoon to the lake, we swam, jumped off the rock dock, lunched, and lounged. Apricot jam was the perfect end to a nearly perfect summer day. I lit all the candles in the kitchen (of which there are many), opened all the windows, and softly played Bon Iver radio on Pandora. Oh yes, I was setting a jam-making-mood. I love to do that when I cook, scratch that, I like to do that period. I'm a mood setter. I admit it. Make your surroundings lovely and a bit of enchantment is sure to follow. The happier the jam makers were, the better I figured the jam would turn out. My wedding guests are going to hear that soft music, feel that candlelight, or smell that sweet end of summer breeze in their jam, mark my words!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWNFdqDPcERTHFfqX75ZtXuct6mY15gyTJfgkZ5TYjA9XvrNVUH02Vr1hGnO5szwGgbAloUH8gceUv2Zg5aTnlNbjYXXa9H78NJr429f8F5iaryg13hRJlDs4k5zLjZuRjxiDU6Crmg8/s1600/IMG_8949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWNFdqDPcERTHFfqX75ZtXuct6mY15gyTJfgkZ5TYjA9XvrNVUH02Vr1hGnO5szwGgbAloUH8gceUv2Zg5aTnlNbjYXXa9H78NJr429f8F5iaryg13hRJlDs4k5zLjZuRjxiDU6Crmg8/s640/IMG_8949.jpg" width="426" /></a></div><br />
<div style="text-align: center;"><a href="http://www.davidlebovitz.com/">David Lebovitz</a> is one of the few who has never let me down. No matter the recipe, whether it's chocolate ice cream, carnitas, or <a href="http://www.davidlebovitz.com/2009/08/apricot-jam/">this apricot jam</a>, the man knows his stuff. I tripled his recipe for apricot jam to produce the 18 jars I needed, and added the guts of a few vanilla beans. My hope was for this small army of jars to mimick the candles I plan to have strewn about our reception dinner, natural beeswax tapers doted with bits of dirt. May sound odd, but it's actually quite stunning. Think vanilla bean studded apricot jam. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I apologize as there are no filled jar pictures to share with you. Sunlight faded quickly that evening, and although the three of us were more than content to make jam by the light of a kitchen filled with candles, my camera did not agree with the lack of natural light. If apricots are still available at your local farm stands or markets, why not pick up a couple of pounds and spend an evening canning a few jars of jam? Your tastebuds will thank you when you pull out a jar of apricot sunshine in the dead of winter. It's also not a bad way to spend one of your last summer days.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmjSvOLDNakkdHUMRmLZkzFM2yTMomEfcklpN7Q4TzzIe04RuJTuJwJ2KJdib-86XOSh8_5gIdsCXRqY9KJaU0B2NVeg83t-4498M0cOSLDAGWaA14T1zl-_msmggnLgbx6noCvUUW14/s1600/IMG_8933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmjSvOLDNakkdHUMRmLZkzFM2yTMomEfcklpN7Q4TzzIe04RuJTuJwJ2KJdib-86XOSh8_5gIdsCXRqY9KJaU0B2NVeg83t-4498M0cOSLDAGWaA14T1zl-_msmggnLgbx6noCvUUW14/s640/IMG_8933.jpg" width="426" /></a></div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com2tag:blogger.com,1999:blog-3430899355454031606.post-43587616149982163522011-08-24T16:55:00.000-07:002011-08-24T17:02:29.389-07:00In The Making : Caramelized Onion Mac & Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZnGRzEWOh3YFIe1kwoATmxyOL1xZ7D7cyXzEGZAJXuYYZisQxB6QPxh9q6YJfoLVTArVCG5ImE7DN7drG-CJzxoCmoXVvap4hOYIo0KCw_oHHZk0OiJoSeN1tr1_iv7pSMZZuP_o60M/s1600/IMG_8883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZnGRzEWOh3YFIe1kwoATmxyOL1xZ7D7cyXzEGZAJXuYYZisQxB6QPxh9q6YJfoLVTArVCG5ImE7DN7drG-CJzxoCmoXVvap4hOYIo0KCw_oHHZk0OiJoSeN1tr1_iv7pSMZZuP_o60M/s640/IMG_8883.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It's been so long, I really don't know what to say. Perhaps only that this blog post has been a long time in the making. It's been far too long, I realize. Here it is, nearing the 2 o'clock hour (in the middle of the night, or early morning, however you want to look at it) and I type away. Determined. I can't fathom that months have passed without a word. A recipe. A photograph.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Life. It has a funny way of speeding up and passing you by. Wedding planning, deaths in the family, birthdays, a newborn, math exams and swimming the waters of my favorite lake on a nearly daily basis have gobbled up what has now quickly become a fast fading summer. Life gets the better of us at times, without our even realizing it, and that's what has happened to me. But, here I am, ready to return, for good. I will be finished with school next week, leaving me plenty of free time to finish planning my October wedding and blog. I truly plan to make up for my absence. </div><br />
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<div style="text-align: center;"> Only days after my 26th birthday, I feel it necessary to mark my return with a personal favorite. If I were hooked up to the electric chair tomorrow, this dish (in just about any form) would be on my last meal list. Macaroni and cheese, it's always been a favorite. The mere mention has angels singing, heavenly light shining down, and my tastebuds wagging. There is something so simple yet unbeatable about pasta bathing in a silky, gooey, cheese sauce.<br />
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I'm always attracted to mac and cheese on a menu. If it's there, I generally have no choice but to order it. So it's fair to say that I've had quite a bit of macaroni and cheese in my day, and unfortunately rarely am I impressed with what I'm served. Restaurants have a hard time getting it right, often serving up oily, bland, or dry versions of this beloved dish of mine. Then a few months ago it happened, I met one of the ultimate mac and cheese matches at a new bistro here in Bellingham. The base was a white smoked gouda (which I'm not a general fan of, but boy did it work here), penne pasta, perfectly dark caramelized onion (I could eat caramelized onions all day long), and local bacon. They got it right, simply and straightforwardly. The flavor combination was not only spot on, but the texture was perfection, gooey, sticky, and silky. A bowl of stovetop mac and cheese perfection. The bistro was open for less than a year, then one day, on my way to treat myself to a bowl of said macaroni and cheese, there on the door hung a small craft paper sign, a goodbye letter. A few weeks have passed since that sad day, and the cravings finally hit me. So I picked up the same ingredients and set out to quell my thirst for the Bistros macaroni and cheese.<br />
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Perfection. Extra gooey sauce poured over perfectly al dente noodles, tossed with a large vat of caramelized onion and slow roasted salty bacon. My fork and I went a little nuts. But boy, was it worth the full belly ache and weight gain!<br />
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<b>Caramelized Onion & Bacon </b><br />
<b>Macaroni & Cheese </b></div><div style="text-align: center;"><br />
<u>Ingredients</u><br />
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2 onions<br />
1/2 stick butter<br />
1 Tablespoon evoo<br />
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6 slices of the best bacon you can get your hands on<br />
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1 cup smoked gouda<br />
2 cups gruyere<br />
1 cup sharp cheddar<br />
1/2 cup parmesan/ramano/or pecorino<br />
3 Tablespoons butter<br />
3 Tablespoons flour<br />
4 cups warm milk<br />
14 1/2 oz penne pasta (cooked al dente)<br />
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<u>Directions</u><br />
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1. First caramelize your onions. Halve or quarter your onions and cut into thin slices. Melt 1/2 stick butter and olive oil in a medium size, high sided skillet over medium high heat. Add onions, cook 5 minutes until slightly translucent, add salt and pepper (a pinch of cayenne for a kick) then reduce heat to very low. Cook for at least an hour, stirring occasionally, until onions are a gorgeous deep amber color. Remove onions from skillet and set aside.<br />
2. Fry your bacon to your preference in the same skillet. Remove and place on paper towel to cool. Once it's cooled chop or tear into bite sized pieces.<br />
3. To this very same skillet (imagine all that good bacon, caramelized onion flavor in there!) over medium/low heat, add 3 Tablespoons of butter and melt. Once butter has melted add the flour and cook together for at least one minute, you want to cook off the flour a bit so your sauce doesn't taste of it. Slowly whisk in your milk, I do about a cup at a time. Be sure to whisk well. After each addition let this mixture bubble and thicken (can take up to 5-10 minutes as you near the end). If need be add a bit more milk, you don't want this sauce to be oh-so thick because you'll be adding <i>a lot</i> of cheese which will naturally thicken it up.<br />
4. Once you've got a slightly thick, silky bechamel, remove skillet from heat and whisk in cheeses, a few cups at a time, until fully incorporated and smooth.<br />
5. With a wooden spoon, fold in your cooked pasta, then onions, and finally cooked bacon.<br />
6. Try to resist eating the whole vat.<br />
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Expect to see a lot more of me my friends!<br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com4tag:blogger.com,1999:blog-3430899355454031606.post-88019420491272904592011-06-07T10:45:00.000-07:002016-06-21T13:34:43.913-07:00What To Do : Biscuits<div class="separator" style="clear: both; text-align: center;">
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The last time we spoke, it was of biscuits. Buttery, flakey, downright dreamy biscuits. </div>
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So what do you do with those biscuits? Sure you could go nuts a la Pine State and pile your biscuits high with a fried egg, some bacon, melting cheddar, fried chicken and homemade sausage gravy, but here at home I opted for something slightly different, and far less laborious. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRDrY6cryKQ2bNjVzQm2CMuoigyIjWdHKukeBEk268RIk_wLRNwRaJ0nbjsotzyOZS2_UYl41lpUTGFc4npa7N5yPshDkkRYHSauSugUs3oIUnwf9-lIaxeidBe1avCKNboTistoQEc0/s1600/IMG_7897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRDrY6cryKQ2bNjVzQm2CMuoigyIjWdHKukeBEk268RIk_wLRNwRaJ0nbjsotzyOZS2_UYl41lpUTGFc4npa7N5yPshDkkRYHSauSugUs3oIUnwf9-lIaxeidBe1avCKNboTistoQEc0/s640/IMG_7897.jpg" width="426" /></a></div>
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This breakfast biscuit was made for the fiance. Before work he craves for food that's simple, quick and flavorful. The biscuits came together quickly with ingredients I had in my cupboard. I roasted a whole jalapeno over our cooktop, sliced it in half and set it atop a gooey fried egg (just as we like em, the runnier the yolk, the better) and a hand formed fried chicken sausage pattie. For good measure, I slathered the inside of each biscuit with soft salted butter kissed with a touch of lavender honey. Sweet, salty, spicy and scrumptious, four of my favorite s-words!</div>
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The best way to use up your biscuits in my book? Breakfast sandwiches. Anyway you make them, whatever you throw in em', I promise you, they'll be delicious.</div>
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miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com3tag:blogger.com,1999:blog-3430899355454031606.post-59066849901433818152011-05-27T08:02:00.000-07:002011-05-27T08:02:00.278-07:00Biscuit Bliss<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGghCPA4ciFbZvIm6QQNIKHIc0Hv8Q47-1_CHcKunJdc8LqfAgLVaKr_eYm5IO5NXt4LFukonsVsPECEkPa50ZTGwys4-n8EX5LVb527sYkluM7EADlNhIBezw71-xYYwr8hsPsmWYGAY/s1600/IMG_7809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGghCPA4ciFbZvIm6QQNIKHIc0Hv8Q47-1_CHcKunJdc8LqfAgLVaKr_eYm5IO5NXt4LFukonsVsPECEkPa50ZTGwys4-n8EX5LVb527sYkluM7EADlNhIBezw71-xYYwr8hsPsmWYGAY/s640/IMG_7809.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Biscuits are serious business for some. <i>Very</i> serious business. I've read ongoing debates about the right ingredients, methods, as well as various tips and tricks. As a girl growing up in the Northwest and in a Norwegian household, I rarely caught sight of a biscuit, let alone baked one. Regardless of what was normally on the table as a kid, I've become an avid southern food fan. It's comfort food to the hilt, just my kind of poison. My love of southern cuisine has given way to a curiosity about the highly revered, seemingly simple (but not so much so), southern born biscuit.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A recent trip to Portland (Oregon, of all places) only hightend my interest in baking up my very own batch of perfect biscuits. Breakfast at Pine State Biscuits is as close to a religious food experience as one can get. I spared no artery or fat cell at Pine State, ordering up what was both the most delicious and highly caloric plate ever placed in front of me. The Reggie <i>Deluxe</i>. Pine States famous (and by far the most perfect biscuit specimen I've ever had the pleasure to taste) stuffed with a giant piece of boneless white meat incredibly crispy and perfectly seasoned fried chicken, cheddar cheese, freshly fried bacon, an egg, and wait for it. . . sausage gravy. Let's recap - biscuit, fried chicken, bacon, cheese, egg, sausage gravy. And. I. ate. every. bite. The guy sitting next to me waned to his dining partner that he could never justify eating fried chicken for breakfast, and thus couldn't bring himself to order the The Reggie. I shot him a slight look of disgust and aiming to convey the one word that jumped into my head upon his confession, 'pussy', as I slowly relished every bite. Is it something you should eat every Saturday morning? Well, no. But at least once (twice, three, or perhaps twenty plus times) in your lifetime? Do I even have to answer that for you?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Upon my return home I searched, endlessly, for Pine States biscuit recipe, my version of the biscuit holy grail. I turned up empty handed. For a moment, I thought I'd hit the jackpot when I found an article on Oprah's website for The Reggie. As I waited for the page to load I thought 'if these boys gave their biscuit recipe to anyone, it's Oprah', I believe that woman has the power to break, or buy anyone. So imagine my disappointment when the recipe was simply a list of ingredients, a blueprint if you will, the recipe suggested using a buttermilk biscuit, but hell if they were going to give you their recipe. Perhaps Oprah is not as powerful as I once thought? After some additional internet research, including reading multiple discussion boards regarding Pine States guarded biscuit recipe and hoping desperately to run across some jilted ex-employee serving up the recipe goods, and still failing to find anything remotely close to a recipe I gave up. Lucky for me I didn't give up on making biscuits, I gave up on Pine's recipe. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">These biscuits have the high rise I like mixed with a soft denseness, a touch of sweet mixed with plenty of savory goodness. The best biscuit <i>I've</i> ever made and my new go-to biscuit. It may not be yours, depending on your biscuit I.Q. this biscuit may not be your cup of tea. But for a newbie to the biscuit baking game, I loved these.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u>Close to Perfection Biscuits</u></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.yourhomebasedmom.com/the-best-biscuits/">via Home Based Mom</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Ingredients:</u> </div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 400 F</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">4 cups flour</div><div class="separator" style="clear: both; text-align: center;">2 Tablespoons baking powder</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon sugar</div><div class="separator" style="clear: both; text-align: center;">1/2 cup cold, cold butter</div><div class="separator" style="clear: both; text-align: center;">16 oz sour cream</div><div class="separator" style="clear: both; text-align: center;">3-5 teaspoons water </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Directions: </u></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. Combine flour, baking powder, salt and sugar in the bowl of a food processor fitted with the blade attachment.</div><div class="separator" style="clear: both; text-align: center;">2. Add pads of butter and pulse until you butter is the texture of pebbles in your flour mixture.</div><div class="separator" style="clear: both; text-align: center;">3. Add sour cream and water and pulse until just mixed. </div><div class="separator" style="clear: both; text-align: center;">4. Dust a board or your counter with a bit of flour, turn dough onto surface, and knead very gently just to incorporate a dough (being careful not to heat the butter with your hands). </div><div class="separator" style="clear: both; text-align: center;">5. Role dough to 1 - 1 1/2 inch thickness and cut with a biscuit cutter (or drinking glass, rim dipped in a bit of flour). Place evenly spaced on silpat or prepared baking sheet. </div><div class="separator" style="clear: both; text-align: center;">6. Bake in heated oven for 14-17 minutes.</div><div class="separator" style="clear: both; text-align: center;">7. Remove from oven and cool slightly. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Delicious warm out of the oven, with salted butter & plenty of sweet amber honey.</div><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/AVvXsEjA1oGfKrjbvTSCmR37sWAtE-XW3W-Iknp4TwgKrEDpIe8nAnRPGqCTWYm2j5cTzXTdzB2jYqXzEBSbo55pOW8QKtzwns0MwCuE0vvtd_dVFMM5Knq9q_dUJiiLogodlha_Zaj_uvzgkM0/s1600/IMG_7843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1oGfKrjbvTSCmR37sWAtE-XW3W-Iknp4TwgKrEDpIe8nAnRPGqCTWYm2j5cTzXTdzB2jYqXzEBSbo55pOW8QKtzwns0MwCuE0vvtd_dVFMM5Knq9q_dUJiiLogodlha_Zaj_uvzgkM0/s640/IMG_7843.jpg" width="426" /></a></div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com0tag:blogger.com,1999:blog-3430899355454031606.post-392964609116710992011-04-29T10:00:00.000-07:002011-04-29T11:11:06.234-07:00Whip It Good : Whipped Cream Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGcgj5sVo2BQq4KGLWcf-C7Xof8HZ9x2GT-ZThTAA7CfivueDQ-zP1UFBwpoiXPzAqsfDmoonT8qzRYyBlBUDIPth5BlmUM82QMNU3cG4V_1ThhYQiPJJK8SybYBrmObNbHiglvfTm4g/s1600/IMG_7630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGcgj5sVo2BQq4KGLWcf-C7Xof8HZ9x2GT-ZThTAA7CfivueDQ-zP1UFBwpoiXPzAqsfDmoonT8qzRYyBlBUDIPth5BlmUM82QMNU3cG4V_1ThhYQiPJJK8SybYBrmObNbHiglvfTm4g/s640/IMG_7630.jpg" width="426" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">I'm not a well planned food blogger. I'm not one to make Easter candy, or Valentines dessert, or Halloween cookies weeks before hand just so I can blog about them. That probably makes me kind of a lame food blogger at times, since rarely can you count on me for fabulous ideas before the respective holiday arrives. And although I may lack in planning strategies when it comes to blogging, my hope is that my posts give you some great ideas, recipes you want to make, and food you want to eat any time of the year. Case in point. My easter dessert. What we ate </span><i><span class="Apple-style-span" style="font-family: inherit;">on</span></i><span class="Apple-style-span" style="font-family: inherit;"> easter, not before. In fact, I whipped this cake up, start to finish, in less than 40 minutes. A cake worthy of baking spring, summer, fall or winter. </span></div><div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T5yKaI4Qa8xbZcdiH5-BQ_lv9bGzyPxzufJIOuGckho6V-DAQ7DtTZMMguud3bmdgGXqc13rVMN-7aerBeGFVvlXgZKauOFVDZ1iCENHsNuO7Sr3pD_PBQpwHXp5xwod_iwzFc6eOWY/s1600/IMG_7595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T5yKaI4Qa8xbZcdiH5-BQ_lv9bGzyPxzufJIOuGckho6V-DAQ7DtTZMMguud3bmdgGXqc13rVMN-7aerBeGFVvlXgZKauOFVDZ1iCENHsNuO7Sr3pD_PBQpwHXp5xwod_iwzFc6eOWY/s640/IMG_7595.jpg" width="426" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">This cake is a recipe of Rose Levy Beranbaum's from the book </span><a href="http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">Rose's Heavenly Cakes</span></span></a><span class="Apple-style-span" style="font-family: inherit;">. My original easter dessert plan was to serve vanilla bean pavlova's with stewed rhubarb, lemon curd, strawberries, and freshly whipped cream. But you see, my mother was coming over to our house for easter dinner, and if you are anything like me, when the mother is coming over cleaning the house takes on a whole new meaning. I cleaned. And cleaned. In fact I cleaned all day. And still, if probably wasn't 'mom clean'. The ham was set to go in at 4:30, and by the time I'd finished cleaning it was 3:00. I had run out of time for a proper pavlova and I desperately needed a plan b. A quick to make, quick to bake plan b that could be served with the same accompainments planned for pavlova. . . Rose came to the rescue.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8-AaMpnOszJWfWevtlISH79SHbrOyRvb6X5OsZaiCrYOI8My8dHBx2ggBGYNCl1AsXBszHrDDkCpzE5wNLf0MODt22ckM18lHuEmvD-UQqiLLwuiukp3c-m4u3zyaKRr4saJnZue9uY/s1600/IMG_7645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8-AaMpnOszJWfWevtlISH79SHbrOyRvb6X5OsZaiCrYOI8My8dHBx2ggBGYNCl1AsXBszHrDDkCpzE5wNLf0MODt22ckM18lHuEmvD-UQqiLLwuiukp3c-m4u3zyaKRr4saJnZue9uY/s640/IMG_7645.jpg" style="cursor: move;" width="426" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Sure it looks like a bundt cake, but it's better. No butter here, can you imagine? A cake without butter? The heavy cream more than makes up for it. Whipped to a frenzy, mixed with standard cake ingredients like vanilla, eggs, and flour, the resulting batter is light, creamy, and quite unique. The best part of all? It took only 25-30 minutes to bake, half the time of any bundt cake I've ever made. Perfection in a pinch. This cake was light in texture, just sweet enough, and the perfect vehicle for all sorts of tasty toppings (kind of like the cake version of vanilla ice cream in a sundae). So the next time you run out of time for dessert, or are craving a quick sweet fix that packs a pretty punch, please consider Rose's whipped cream cake. Surely, wonderful any time of the year.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><b><u><a href="http://www.realbakingwithrose.com/2010/01/whipped_cream_cake.html"><span class="Apple-style-span" style="font-family: inherit;">Rose's Whipped Cream Cake </span></a></u></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><u><span class="Apple-style-span" style="font-family: inherit;">Ingredients: </span></u></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">2 1/4 Cups Cake Flour or 2 cups all-purpose flour, sifted<br />
2 teaspoons Baking powder<br />
3/4 teaspoons Salt<br />
1 1/2 cups Heavy cream, cold<br />
3 large eggs, at room temperature<br />
1 teaspoon pure vanilla extract<br />
1 cup + 2 Tablespoons Superfine sugar</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><u><span class="Apple-style-span" style="font-family: inherit;">Directions:</span></u><span class="Apple-style-span" style="font-family: inherit;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 375 F</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">1. In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">2. In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it. [Here's a slight change in how I now incorporate the flour thanks to both Marie Wolf and Hector Wong commenting on the difficulty with a rubber or silicone spatula] Detach the bowl and whisk beater from the stand.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">3. </span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">4. </span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">5. </span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely.</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEGsLNhcTmIBTXIMBZq0VrtOKKl20L-fLKd0pN0BAh9jdSvVBFA-wgup9_91ZJFQB51rOtn78mbDc1QExuuGJK7-522puLvb7jPJusppY_zc1ktWgTVIi3SlTy4WbO2aVbt3FsrgF0SY/s1600/IMG_7719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEGsLNhcTmIBTXIMBZq0VrtOKKl20L-fLKd0pN0BAh9jdSvVBFA-wgup9_91ZJFQB51rOtn78mbDc1QExuuGJK7-522puLvb7jPJusppY_zc1ktWgTVIi3SlTy4WbO2aVbt3FsrgF0SY/s640/IMG_7719.jpg" width="426" /></a></div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com4tag:blogger.com,1999:blog-3430899355454031606.post-17917554841257150752011-04-26T11:26:00.000-07:002011-04-26T19:41:48.305-07:00Unconverted : Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKJWE2DmdwJyLqVFU7xAarVzib_CNxWp4rmKF_YqZ_mzJ7zeU8HZL5_901Yidu0m3HmGWnoE71607W9X8AbankA221iV6Jp0hkUSXXmQe2QCna3jqg8AsuSqsbGpzRGQeQo9jWqaqXzE/s1600/IMG_7420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKJWE2DmdwJyLqVFU7xAarVzib_CNxWp4rmKF_YqZ_mzJ7zeU8HZL5_901Yidu0m3HmGWnoE71607W9X8AbankA221iV6Jp0hkUSXXmQe2QCna3jqg8AsuSqsbGpzRGQeQo9jWqaqXzE/s640/IMG_7420.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A dear friend of mine, I like to call her Reaux, fellow food lover, gourmet cooking groupie, and overall soul sister, often searches for recipes by typing 'the worlds best _____' into her favorite search engine. Now understand, the girl doesn't choose the first recipe that pops up. She's got a keen eye for ingredients and directions, scouring numerous versions of the top recipes before landing on (or combining a few to create) a final recipe. She generally uses this method for classics; chocolate cake, cookies, coq au vin, etc. Since she always seems to knock it out of the park doing this, I decided to implement her search process for banana bread. Primarily because I don't like it, and therefore know very little about it. Yes, you read that correctly, I'm not fond of banana bread and understandably so have never really had a desire to make it. Dare I say this in the food world, but, banana bread is boring, kind of ugly and tastes far too much like, well, bananas! Thus, my lack of interest in whipping up a loaf. That was until I somehow wasted yet another batch of bananas. Positive I wasn't ok with throwing them away I knew I had to come up with a plan b. My solution? Banana bread of course. Simple and quick, with a list of ingredients (including the bordering on rotten bananas) I already had on hand. Regardless of my general feelings towards the stuff, I knew it was the route I was destined to take to save my browning bananas. I realized that if I was going to voluntarily make banana bread, for the first time, and possibly the last, ever, I needed to give it the best shot I could. Thus Reaux's search tactics came into play.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIikbWGvAUoYTq-tIqa_EZSqKEdG2y5vsmXsvA-HuwOUF0f5Wn3g9ntEslqDWTTp7kdCvIboqIuu-3pIwzs8cAKOcclDVE0iXxSIE-JjaUpZA5lQOscqhNdERdDxb-BbFqdzTcpAK5kE0/s1600/IMG_7461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIikbWGvAUoYTq-tIqa_EZSqKEdG2y5vsmXsvA-HuwOUF0f5Wn3g9ntEslqDWTTp7kdCvIboqIuu-3pIwzs8cAKOcclDVE0iXxSIE-JjaUpZA5lQOscqhNdERdDxb-BbFqdzTcpAK5kE0/s640/IMG_7461.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Anyone who knows me well enough will tell you, I can be pretty darn impatient. Therefore, instead of scouring recipe after recipe a la Reaux, I clicked 'image' search and picked the picture I thought looked most appealing. <a href="http://savorysisters.wordpress.com/2010/09/07/the-worlds-best-banana-bread-recipe/">Here</a> is where I landed. Once I read through the description I figured a guarded long used mom recipe couldn't be bad. And it wasn't. In fact, I may actually go as far to say it was good, the banana bread lovers in my life were going gaga for the stuff. Best of all, it was just out of the oven moist & soft for four days, and it made the house smell amazing. All in all I can't complain, it surely wasn't the worst experience, but unfortunately I remain an unconverted banana bread lover. But if you are, and I bet you are, bake this. Easy, quick, and simple with winning results. Who could ask for more? </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Best I've Ever Tasted Banana Bread</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">3/4 cup sugar & 1/4 cup honey </div><div class="separator" style="clear: both; text-align: center;">(I modified to add the honey, if you don't like it than just use 1 cup sugar)</div><div class="separator" style="clear: both; text-align: center;">1/2 cup unsalted butter room temperature</div><div class="separator" style="clear: both; text-align: center;">3 <i>very</i> ripe medium sized bananas</div><div class="separator" style="clear: both; text-align: center;">2 eggs, well beaten</div><div class="separator" style="clear: both; text-align: center;">1 1/4 cup ap flour</div><div class="separator" style="clear: both; text-align: center;">pinch of salt</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Directions</u></div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 350 F</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. In the bowl of an electric mixer on medium speed cream the butter and sugar together for 3-5 minutes until light in color.</div><div class="separator" style="clear: both; text-align: center;">2. Add the bananas, eggs, and vanilla. Beat another 2 minutes to incorporate well.</div><div class="separator" style="clear: both; text-align: center;">3. In a small separate bowl mix together the dry ingredients.</div><div class="separator" style="clear: both; text-align: center;">4. Dump flour mixture into wet mixture and beat on medium speed until <i>just</i> incorporated. Do not overmix here. Seriously.</div><div class="separator" style="clear: both; text-align: center;">5. Pour into a prepared loaf pan and bake in your preheated oven for 55 minutes, or until a toothpick inserted comes out clean. </div><div class="separator" style="clear: both; text-align: center;">6. If I were a banana bread lover I would turn this mother out 5-10 minutes after it comes out, slather a slice with soft salted butter and devour.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcS_lZ1U0QU7zWGXoauDfVyS02obzSHKywBdoylzMsgs0vjQXp7VcoD-ckBACII9WUa4xZfhNkSByvi_n1YAGmYWJn9v_JaUsi5JqAWa2VM6_Zc0ZxxDhCb1p64f5sDq3Loo-ttuisuk/s1600/IMG_7493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcS_lZ1U0QU7zWGXoauDfVyS02obzSHKywBdoylzMsgs0vjQXp7VcoD-ckBACII9WUa4xZfhNkSByvi_n1YAGmYWJn9v_JaUsi5JqAWa2VM6_Zc0ZxxDhCb1p64f5sDq3Loo-ttuisuk/s640/IMG_7493.jpg" width="426" /></a></div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com1tag:blogger.com,1999:blog-3430899355454031606.post-61015432079309922862011-04-24T22:35:00.000-07:002011-04-24T22:35:37.124-07:00Happy Easter.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GQ_hh7SwfPaKOPjWMFy1rKPPRfFykFgHZTFgkWcfq2g5KAfjIcyshCVgxwtCsgSAeg540h_jAAMCMI0_Ff829f42-VWRmNb6g70g-xvR99T_PzwgxGGGPUek5RRa4hYRq47RGHsf-Mg/s1600/IMG_7528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GQ_hh7SwfPaKOPjWMFy1rKPPRfFykFgHZTFgkWcfq2g5KAfjIcyshCVgxwtCsgSAeg540h_jAAMCMI0_Ff829f42-VWRmNb6g70g-xvR99T_PzwgxGGGPUek5RRa4hYRq47RGHsf-Mg/s640/IMG_7528.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I hope you had a relaxing, tasty, beautiful Easter Sunday.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">x</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com0tag:blogger.com,1999:blog-3430899355454031606.post-81359014083701825582011-04-14T11:00:00.000-07:002011-04-14T11:37:49.454-07:00A Hot Mess : Cornbread Stacked Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuymWra__dkB7KY8Z-nRyLmn2VLwp2hYJPuo2CReD7B9H6GsGP3xcwE665x1f9sNJitzYMklJzOyzV5-7tl4lCOxItLjMnBgYuwWSGh3k-eLXAF7VndfV6v8d1kXhURjsqGDb_3f1Bh0/s1600/IMG_7347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuymWra__dkB7KY8Z-nRyLmn2VLwp2hYJPuo2CReD7B9H6GsGP3xcwE665x1f9sNJitzYMklJzOyzV5-7tl4lCOxItLjMnBgYuwWSGh3k-eLXAF7VndfV6v8d1kXhURjsqGDb_3f1Bh0/s640/IMG_7347.jpg" style="cursor: move;" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">That's right. This dish is a <i>hot mess </i>and I know it (unlike half the hot messes out there).</div><div style="text-align: center;">Regardless, this is one unique and tasty hot mess. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Let's jump in so I can explain what you're looking at.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">First, you start with a thick(ish) slice of incredibly moist, sweet, sharp cheddar cornbread.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Next, a few large butter lettuce leaves.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Then, a scoop of home pickled red onion.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">A sprinkling of fried chicken sausage.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Followed by, a perfectly poached egg.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Drizzled with a homemade spicy, creamy, chive dressing.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">All finished off with a sprinkling of cornbread 'sprinkles'. </div><div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJRN6nwQvqCGnHas_IMrhpMInYCuwgIM75VBIbi1gom2UqfauVU8Hj7tPxfsw3kDxDoCyEkp8v1Nt1AQ6QHcVQteGCEWTPVOENBUNp9nuAe-aX2t0Tf_ALV4vTcibjqXx41RHWiuYH34/s1600/IMG_7325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJRN6nwQvqCGnHas_IMrhpMInYCuwgIM75VBIbi1gom2UqfauVU8Hj7tPxfsw3kDxDoCyEkp8v1Nt1AQ6QHcVQteGCEWTPVOENBUNp9nuAe-aX2t0Tf_ALV4vTcibjqXx41RHWiuYH34/s640/IMG_7325.jpg" style="cursor: move;" width="426" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Admittedly, I'm not sure this dish is up everyones alley, it was in fact a bit of an experiment. In the end I liked it, liked not Loved (notice the use of a capital L), but it could easily be tweaked. Perhaps substituting the chicken sausage for some deliciously fatty, salty pulled pork (pork and cornbread a natural pair), or the chive dressing for, well, I'm not entirely sure because hollandaise or anything in the same family would end up being far too rich with the cornbread I think. Yet, tweaked it could be. Ultimately, the flavors and textures worked really well. Soft slightly sweet cornbread with bits of sharp cheddar and pops of fresh corn kernels throughout. Crunchy light butter lettuce. Incredibly tangy red onions pickled in cider vinegar with thyme and honey. Salty bits of seasoned chicken sausage. Poached eggs with runny yolks that mixed beautifully with all of the other elements. Finally a creamy, spicy sauce to top it all off. Different, incredibly colorful, and a bit whimisical. A dish whose colors and flavors, for some reason, reminded me of our newly Spring season. All in all, not bad for a weeknight dinner!<br />
<br />
<u><b>Chive Dressing</b></u><br />
<br />
1/2 cup creme fraiche<br />
juice from one small lemon<br />
1/4 cup milk<br />
4 tablespoons fresh chive, chopped<br />
1/2 teaspoon your favorite hot sauce<br />
a pinch of cayenne<br />
<br />
<u>Directions:</u><br />
<br />
1. In a small bowl whisk creme fraiche and lemon juice together.<br />
2. Place the creme fraiche mixture in a standard jar, add the remaining ingredients, place the lid on the jar and shake vigorously.<br />
<br />
Thus far, my favorite <a href="http://www.asofainthekitchen.com/2010/04/best-corn-muffin.html">cornbread recipe</a>.<br />
<br />
<b><u>Pickled Red Onions</u></b><br />
(adapted from a Molly Wizenberg Bon Appetit Recipe)<br />
<br />
1 small red onion quartered and sliced very thin (think caramelized onion)<br />
2 cloves of garlic<br />
1 cup cider vinegar<br />
2 Tablespoons honey<br />
1/4 cup sugar<br />
3 sprigs of thyme<br />
pinch of chili pepper flakes<br />
<br />
<u>Directions:</u><b> </b><br />
<br />
1. Pour cider vinegar, honey, sugar, thyme, and pepper flakes into a small saucepan and bring to a boil over medium heat for about 5 minutes (to dissolve honey and sugar).<br />
2. Place onions in a jar.<br />
3. Pour hot brining liquid over onions, cover, and leave at room temperature for 5 minutes. Uncover, and allow the mixture to come to room temperature.<br />
4. Screw lid onto jar, and chill in the refrigerator for up to ten days.<br />
<br />
<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Urv9r9i84deH5DyCWyNA1ugQJKP-jnSb0Z-VHyMTOQVscJ8rCgoWbyJO0QZzQU1krnxttdMbg2VAInlNpQJ0dWT4z4LpFhwm2xGIer_qbUkg5reITzriSz0K3nm0kmJHNb3uok8Ht1k/s1600/IMG_7400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Urv9r9i84deH5DyCWyNA1ugQJKP-jnSb0Z-VHyMTOQVscJ8rCgoWbyJO0QZzQU1krnxttdMbg2VAInlNpQJ0dWT4z4LpFhwm2xGIer_qbUkg5reITzriSz0K3nm0kmJHNb3uok8Ht1k/s640/IMG_7400.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com4tag:blogger.com,1999:blog-3430899355454031606.post-39897184407394111102011-04-07T20:24:00.000-07:002011-04-07T20:24:39.470-07:00A Spin : Curried Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxZW67Qz1PWIkeX6FDjQ2jttyDgJWFRtUyEHEuRM5y6YRkmAP0ojNjGTsFuWp0p27uQCNZKrbCcR5n6v5s_W1A37hS84AU6APCbQOotiIAMjuI-QMQQkMkRkh-eTdXufWu-Q3EKTQFpo/s1600/IMG_7263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxZW67Qz1PWIkeX6FDjQ2jttyDgJWFRtUyEHEuRM5y6YRkmAP0ojNjGTsFuWp0p27uQCNZKrbCcR5n6v5s_W1A37hS84AU6APCbQOotiIAMjuI-QMQQkMkRkh-eTdXufWu-Q3EKTQFpo/s640/IMG_7263.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">It's been a while, I know. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">But you see, my lovely little white 8 month old ibook decided to burn up it's charging port on me a few weeks ago, so off it had to go the Apple doctor, and at home I was left with nothing more than the fiances old pc. Snoring boring. So blogging halted while this Spring weather and longer, lighter evenings definitely started to bring out the cook in me. Luckily, I was a smart girl and snapped photos of a few of my favorite dishes and drinks over the last few weeks so expect a slew of new content in the very near future.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">First up, curried chicken salad. I loved this. Loved with a capital L! I want to have a bowl sitting in my fridge at all times. Although I made it for dinner I think it would make a satisfying after workout or after school snack and of course a wonderful lunch. It's simple, sweet, tangy, smoky, crunchy, creamy. . . basically, all things good. I mixed half a rotisserie chicken with light mayonnaise, plenty of Madras curry powder, sliced almonds, green onions, cilantro, sriracha, a touch of honey, and a bit of hungarian paprika. Let the culinary angels sing out *ahwwwwwh*. Spread on crackers, stuffed in a split pita with plenty of greens and veggies, or wrapped up in a whole grain tortilla - it's simply delish. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">One thing I need to tell you, a disclaimer if you will, I did not measure my ingredients. Whenever I make chicken salad I generally just throw a bunch of ingredients in a bowl and hope for the best. What can go wrong, really? So I'll give you a recipe, of sorts, but it's not written in stone so be cautious, particularly with spices, start with a little, taste, add more, taste, you get the idea. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Dreaming of leftovers, too bad I don't have any.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><u>Curried Chicken Salad</u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u>Ingredients:</u> </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">half a rotisserie or roasted chicken shredded</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">2 1/2 Tablespoons light mayonnaise</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">quick squeeze of sriracha </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 Tablespoon (I know I used a LOT more, start slow here though) Madras curry powder</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">small handful of toasted sliced almonds</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 to 2 Tablespoons finely chopped cilantro</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">4 green onions sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1/2 teaspoon honey</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1/2 teaspoon hungarian smoked paprika</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u>Directions:</u> </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1. Mix all of the ingredients in a medium sized bowl until every ingredient is well incorporated. The flavors will intensify as it sits, but it's also wonderful to nosh on immediately after being mixed together.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">2. Spread it on or in your favorite carbohydrate, or simply eat it right out of the bowl.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kH4sx8QG6dr2-aahb22M_LblOrEhzuxjp2ugk_pGrxa4Jm7clJBI0dDvMq7xTrcPbzmi-Jls4Tksohru2yHhRy0NxYDTDp9abBEMGUBTsiVVFXjqaK1wc0RXDEnlo66dQLspA4ElOyc/s1600/IMG_7285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kH4sx8QG6dr2-aahb22M_LblOrEhzuxjp2ugk_pGrxa4Jm7clJBI0dDvMq7xTrcPbzmi-Jls4Tksohru2yHhRy0NxYDTDp9abBEMGUBTsiVVFXjqaK1wc0RXDEnlo66dQLspA4ElOyc/s640/IMG_7285.jpg" width="426" /></a></div><div style="text-align: center;"><br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com2tag:blogger.com,1999:blog-3430899355454031606.post-30838182950890085942011-03-15T20:45:00.000-07:002011-03-15T21:25:07.247-07:00Spring Green : Kiwi Lemongrass Cocktail<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WD56BX7L0Z6xmSVZD_3XfRfBZ71TMgbToimE9lwjEiViedQ7DPIIBkFmLgxcWrykYBdWJI4JkDTTq4MWK_YS7giO5NmC7PPInBre9v17IH0_8QGj83k0UfSYXTd6ZKjQmjreiQx3ddc/s1600/IMG_6965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WD56BX7L0Z6xmSVZD_3XfRfBZ71TMgbToimE9lwjEiViedQ7DPIIBkFmLgxcWrykYBdWJI4JkDTTq4MWK_YS7giO5NmC7PPInBre9v17IH0_8QGj83k0UfSYXTd6ZKjQmjreiQx3ddc/s640/IMG_6965.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Spring is in the air. Plants are budding, birds occupy the trees each morning in droves, and the temperature outside has slowly begun to climb. I've already said it, and I'll say it again, I love when the seasons begin to change, the death of one and birth of another. Spring is likely my favorite. The color, the warmth, the sun, and the sweet smell. It's perfect.</div><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/AVvXsEjJeSUh4Y3ktYNNyTADj43AtBOI312hwxJYEl55a8GJMZ1ypqaUiQTAN-qe04WE82WOSPPXQK1TXVFHPvo0FHzL8ILSYDXiTrHQeEJ8uW0B0o7xIVLU-gbhlc62nBu3tvRmda6SUtYBUsY/s1600/IMG_6970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJeSUh4Y3ktYNNyTADj43AtBOI312hwxJYEl55a8GJMZ1ypqaUiQTAN-qe04WE82WOSPPXQK1TXVFHPvo0FHzL8ILSYDXiTrHQeEJ8uW0B0o7xIVLU-gbhlc62nBu3tvRmda6SUtYBUsY/s640/IMG_6970.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> In honor of this change, our hostess for my cooking clubs dinner this March, miss Ashley, chose the theme of green. Our dinner this Saturday falls smack dab between St Patties day and the Spring equinox. Ashley had only one (very good) stipulation; no artificial coloring. I've got the pleasure of serving my gourmet girls the cocktail and the appetizer course. I knew immediately that I wanted to make kiwi cocktails, complete with kiwi juice and pulp. Would it be green enough? I wondered. Clearly, green is not an issue. I amped this mixture up a bit by adding a splash of fresh lime and pineapple juice, finishing each drink with Dry Lemongrass soda. Refreshing, slightly sweet, tropical, light, and bubbly. Just about as perfect as a libation can get. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Wondering what I've got up my sleeve for appetizer? Stay tuned!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i><b><u>The</u></b></i><b><u> Kiwi Cocktail</u></b></div><div class="separator" style="clear: both; text-align: center;">Serves Two</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">4 oz Belvedere Vodka</div><div class="separator" style="clear: both; text-align: center;">6 oz kiwi juice (see note)</div><div class="separator" style="clear: both; text-align: center;">Kiwi Pulp</div><div class="separator" style="clear: both; text-align: center;">3 oz pineapple juice</div><div class="separator" style="clear: both; text-align: center;">1 oz fresh lime juice</div><div class="separator" style="clear: both; text-align: center;">Lemongrass Dry Soda</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. In a cocktail shaker full of ice add vodka, kiwi, pineapple, and fresh lime juice. Shake well.</div><div class="separator" style="clear: both; text-align: center;">2. Pour mixture into two cocktail glasses of your choice full of ice with a tablespoon or two of kiwi pulp. </div><div class="separator" style="clear: both; text-align: center;">3. Top off with lemongrass soda, or sparkling water.</div><div class="separator" style="clear: both; text-align: center;">4. Sip and savor. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Note</u>: For this recipe I used four kiwis, food processed them, and strained the juice using a sieve. This gave me about 3/4 cup kiwi juice and plenty of pulp.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com10tag:blogger.com,1999:blog-3430899355454031606.post-87064171446629313462011-02-27T14:11:00.000-08:002011-02-27T14:11:50.769-08:00Hostess : Daring Bakers February 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqCpVyhz57eVhktz-G5yxIzJBgA4zERN2O2GfuZYLMv2c9uBWvPWha5VxMuAVrjBbTKFot1v_0E4tIoDS_2pmxOpe6DXsUo2ezObnhvX_6X0i8uIh9xrmQTvC9SoInkphtxKfPenZhjQ/s1600/IMG_6344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqCpVyhz57eVhktz-G5yxIzJBgA4zERN2O2GfuZYLMv2c9uBWvPWha5VxMuAVrjBbTKFot1v_0E4tIoDS_2pmxOpe6DXsUo2ezObnhvX_6X0i8uIh9xrmQTvC9SoInkphtxKfPenZhjQ/s640/IMG_6344.jpg" width="426" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nearly a year ago I was approached about hosting my very own Daring Bakers challenge. I was a little new to the game but loved it so, and there were no hosting months available for nearly a year. Sure, I thought, plenty of time. I knew immediately I wanted February. A month with a fun, colorful little holiday smack dab in the middle, the perfect excuse to challenge the bakers to make something a little dreamy, even love inspired. For the first, oh, 10 months I was set on having them whip up Charlottes. I even bought two boxes of Rose de Reims biscuits in New York for the occasion, then made, and photographed two different versions. Yet, as the challenges wore on, and my month got closer, I felt it better to give the bakers something a little lighter and a little creamier, something a bit different than what we've been baking up. It was between panna cotta & creme brulee, desserts I adore equally. After a bit of hemming and hawing I chose the panna cotta, I felt it was a bit more versatile, adaptable, and fun. Still, as I told them, we're bakers, not whiskers and chillers. So while creamy, dreamy panna cotta was divine, we needed bake something. Then it came to me, florentines, wonderous little oat cookies that spread out in a large buttery puddle upon baking, slathered with chocolate. Smooth, silky panna cotta served alongside crispy, chewy, chocolatey florentines. . . it was as if the sun shone bright and angels sang out from above. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQsOAbGJFOHu86yV3fZ-Mmv5JGbFte3WX1qGq-qU96Akurhb8aRKD_nsBw4dO6EQvoImazLecAgEm69Ga4F3t-O5Oiui7Nme7sFmEf3TjAdJ7vDjsQ-qH4d6lqVh7iuZncVaO7x7qaB8/s1600/IMG_6419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQsOAbGJFOHu86yV3fZ-Mmv5JGbFte3WX1qGq-qU96Akurhb8aRKD_nsBw4dO6EQvoImazLecAgEm69Ga4F3t-O5Oiui7Nme7sFmEf3TjAdJ7vDjsQ-qH4d6lqVh7iuZncVaO7x7qaB8/s640/IMG_6419.jpg" width="426" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm always awe-inspired by my fellow bakers. The wonderful variations they come up with never fail to drop my jaw. Hosting this month I felt that ten-fold, what these bakers whipped together was beyond expectation, I didn't know panna cotta or florentines could be so beautiful, creative, or unique. From gorgeously tipped layers, to unique flavors and textures. To say that I was wowed does not do my amazement justice. I urge you, truly, to seek the bakers blogs out and marvel at the wonder they've created, they put my vanilla bean strawberry panna cotta and milk chocolate stuffed florentines to shame! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thank you everyone who participated, encouraged one another, whisked, baked and created a frenzy of beauty. I hope in the end that you enjoyed my picks, had a blast making it. Everyone was so kind, supportive, and inventive, thank you again for inspiring me and allowing me to be your hostess this February! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make panna cotta from a Giada De Laurentiis recipe.</span></span></div><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span style="text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Giada's Vanilla Panna Cotta</span></span></b></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b></b></span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span style="text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></span></b></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup (240 ml) whole milk</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tablespoon (generally one packet) (15 ml)(14.3 grams) (.5 oz) powdered gelatin</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups (720 ml) whipping cream (30+% butterfat)</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (80 ml) honey</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tablespoon (15 ml) (14.3 grams) (.5 oz)granulated sugar</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span style="text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions:</span></span></b></span></div><div style="color: #ff7200; font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i></i></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigetor for a few minutes before you start making the panna cotta). Let stand for 5 minutes to soften the gelatin.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage). </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Refrigerate at least 6 hours or overnight. Add garnishes and serve. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hope you love it!</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span style="text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate Panna Cotta: </span></span></b></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bon Appetit</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup whole milk</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 teaspoons unflavored gelatin</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups whipping cream</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 ounces bittersweet or semisweet chocolate</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla extract</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions: </span></span></b></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Transfer to ramekins, or nice glasses for serving.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Cover and chill at least 8 hours, or overnight.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span style="text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nestle Florentine Cookies:</span></span></b></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">: </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup unsalted butter</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups quick oats</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup granulated sugar</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup flour</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup dark corn syrup</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup milk</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups dark or milk chocolate</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">:</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 375 F (190 C) </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Prepare your baking sheet with silpat or parchment paper</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Melt butter in a medium saucepan, then remove from the heat.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Drop a tablespoon full, three inches apart, onto your prepared baking sheet. Flaten slighty with the back of your tablespoon, or use a spatula. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Peel the cookies from the silpat or parchment and place face down on a wire wrack set over a sheet of wax/parchment paper (to keep counters clean). Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end)cookie atop the chocolate. This recipe will make about 2 1/2 - 3 dozen sandwiched florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).</span></span></div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEYwBkrWNkXIpiyWuq6gntK-pL6aPB6de4eWx-rovF-AufAGfEwRPe9HX4QqG2UkrxtppmKD75pj2DRXxkOClZkX2CXDNWj_oNJMhmvnJZF63agVXbkcwxFBDZcjPdgxKJrEMBB0JDzk/s1600/IMG_6370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEYwBkrWNkXIpiyWuq6gntK-pL6aPB6de4eWx-rovF-AufAGfEwRPe9HX4QqG2UkrxtppmKD75pj2DRXxkOClZkX2CXDNWj_oNJMhmvnJZF63agVXbkcwxFBDZcjPdgxKJrEMBB0JDzk/s640/IMG_6370.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com28tag:blogger.com,1999:blog-3430899355454031606.post-63434186556381209182011-02-25T16:28:00.000-08:002011-03-08T18:58:03.082-08:00300th Post : Glamorous Gadabout : Double Chocolate Pretzel Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtIfiHzAy3S1ZVKGhXCFFOvWJHe89j-y6LGSAcFwSTO6ZrkkdsS_yvh0gi_r7joF_A-H5_jtwGY1RwbjPle57aDRPGX-HzvRiYVdiqeeOEabX5mb8Ax0Y0n01EHu94N_wPjT7RCCsJL0/s1600/IMG_6608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtIfiHzAy3S1ZVKGhXCFFOvWJHe89j-y6LGSAcFwSTO6ZrkkdsS_yvh0gi_r7joF_A-H5_jtwGY1RwbjPle57aDRPGX-HzvRiYVdiqeeOEabX5mb8Ax0Y0n01EHu94N_wPjT7RCCsJL0/s640/IMG_6608.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Don't these cupcakes look sinfully delicious?! They are. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you want the recipe, you'll need to head over to a fabulous website, <a href="http://projectgadabout.squarespace.com/projectgadabout/2011/2/26/marvelous-miss-mallory.html">Project Gadabout</a>, published by the fantastically fun Poppy Darrington, sometime after 1pm tomorrow (Saturday). Poppy has been running a series she's dubbed 'Glamorous Gadabouts', wherein each week a blogger is featured for a week straight. When I say featured I mean this; Poppy asks said blogger to fill out fun questionnaires, treasure hunts, photograph the contents of ones bag. . . you get the idea, and features one of these items everyday for a week. This week, it was my turn! I had such fun filling out all of the questionnaires. Seven days all about me? For the Leo in me, that's quite exciting. Saturday she's going to feature this scrumptious recipe from yours truly, so be sure to head over there and check it out!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPn_vGJg1k-LVGz5_8LiczBCc1wEfm7n7u4KnnQxVRTD6bnzTzqCtq3RfN70eTBjoKYdVGB4cgBEzScRsdkLVQ363uNLOq5mQDL27T8qmrB707DmVefbmknPLGsvhblvY6o8XmOlDAAzI/s1600/IMG_6673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPn_vGJg1k-LVGz5_8LiczBCc1wEfm7n7u4KnnQxVRTD6bnzTzqCtq3RfN70eTBjoKYdVGB4cgBEzScRsdkLVQ363uNLOq5mQDL27T8qmrB707DmVefbmknPLGsvhblvY6o8XmOlDAAzI/s640/IMG_6673.jpg" width="426" /></a></div><br />
<div style="text-align: center;"> These cupcakes were inspired by a recent day trip to Seattle. I've cut back on my cupcakes as of late, but could not resist a trip last weekend to my all time, hands down favorite shop, <a href="http://trophycupcakes.com/">Trophy Cupcakes</a>. The first thing that caught my eye was this gorgeous row of double chocolate cupcakes, tops rolled in crushed pretzel. Swoon. How can you not love that comibination? Moist chocolate cake, rich fudgey frosting, crunchy, salty pretzel. I'll say it again, swoooon. I knew I had to try these at home, and share them with you. I took mine a step further and packed the bottom of each cupcake with a brown sugar/pretzel crust, only rolled only the edges (not the entire top) in pretzel dust (and salt), finishing each one off with a whole pretzel hand dipped in melted bittersweet chocolate.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once more for the cheap seats in the back, swoon.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ih_3RtOYFfXnvc5_cfw59xU8B_qVS-DqsN9MF03COTRjtLCzeYt85oWgBb9sQBRllLLrW3qUUPn9HPTsG6I2eqZysiFdiw31TGEp6AD82ZTp3yqH7Kp9RAVLqFuWkwPW_k9VeSO7IYY/s1600/IMG_6655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ih_3RtOYFfXnvc5_cfw59xU8B_qVS-DqsN9MF03COTRjtLCzeYt85oWgBb9sQBRllLLrW3qUUPn9HPTsG6I2eqZysiFdiw31TGEp6AD82ZTp3yqH7Kp9RAVLqFuWkwPW_k9VeSO7IYY/s640/IMG_6655.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">ps. I simply cannot believe this is my 300th post! That's a pretty major accomplishment for this food blogger, fairly amazing!</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com10tag:blogger.com,1999:blog-3430899355454031606.post-13306220758702426562011-02-14T08:19:00.000-08:002011-02-15T01:08:58.116-08:00Valentines Day 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSChbxTieFH_QsIzEpaUlJB_ZTYacgsNgG2QkGMLKsWTIv3H-DypjQFoLNd9d4CnuGsxW3IsSWpTHuWOCshkH7R5Iv2MN6ddvVg4BIZcsBomoRpmTaLm8Dl4SvbiDc1o6CZxjUO9tvLlU/s1600/IMG_5125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSChbxTieFH_QsIzEpaUlJB_ZTYacgsNgG2QkGMLKsWTIv3H-DypjQFoLNd9d4CnuGsxW3IsSWpTHuWOCshkH7R5Iv2MN6ddvVg4BIZcsBomoRpmTaLm8Dl4SvbiDc1o6CZxjUO9tvLlU/s640/IMG_5125.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have an announcement. I'm engaged! I've actually been engaged for over a month now, but I wanted to announce it to most of my friends and family before posting anything official here on the blog. I didn't want someone to read it here without hearing it from this food bloggers mouth first. Though, admittedly I haven't necessarily kept it a secret either, as seen in the last post, the darling boyfriend is now being referred to as the fiancee, and soon enough the husband - eep! - So here I am, on the road to marriage! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Needless to say. I'm feeling extremely lovey dovey this Valentines day. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I also want to apologize. I've had an incredibly busy new year, I know I've been absent lately, far more than I'd like to be. But, I'll get back in the swing of things here incredibly soon. This week even. So stay tuned!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy Valentines Day! I hope you find time for a few special moments with your loved ones today (and don't forget to nosh on a decent amount of chocolate)!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">x</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com5tag:blogger.com,1999:blog-3430899355454031606.post-63170962236737422632011-01-23T10:30:00.000-08:002011-01-24T02:26:18.429-08:00Sunday Morning : Sweet Potato Kale Skillet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGbqvZOZ3rDRLZ6xMJeoDXYtQnv7iMAl6idWSkCnWQE6Z3gzBjxaP0wVSY3lflno22yMpFLvWp5DAnC_qRoCnK6LQ9SrbfJ-IHw5wTUFMDQS895celi3veDuN8GUxRD51DPRd3MOwT8k/s1600/IMG_6231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGbqvZOZ3rDRLZ6xMJeoDXYtQnv7iMAl6idWSkCnWQE6Z3gzBjxaP0wVSY3lflno22yMpFLvWp5DAnC_qRoCnK6LQ9SrbfJ-IHw5wTUFMDQS895celi3veDuN8GUxRD51DPRd3MOwT8k/s640/IMG_6231.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I woke up this morning with the Velvet Underground's '<a href="http://www.youtube.com/watch?v=09bHvtAz4j8">Sunday Morning</a>' repeating in my mind, Lou Reed's heavy voice dancing around in my brain like an old record stuck repeating the same few lines over and over. Then, I realized why. Yes, it is indeed Sunday morning, but that wasn't <i>entirely</i> the reason. The waves of hot steam rolling off the large cup of strong black assam sitting on my nightstand and something delicious, mixed with plenty of garlic, frying away on the stovetop had awoken me from my deep, late slumber. This is how Sunday mornings should always smell & sound. But rare is the Sunday my darling fiance isn't working, and thus able to spoil me in such a fashion. Not only did I come home last night to an incredibly clean house; floors mopped, sheets washed, counters and sinks disinfected, my piles of magazines organized into one attractive stack, bedroom free of clutter - but there I was, waking up in my clean house, the smell of a delicious breakfast slowly occupying the air. It simply doesn't get any better than that. No wonder I'm marrying this man.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmLOFudy63ojMbWa8rvpw4q42ylLZuF2q__oZ0JLPswbJRvUOB3TPNx-WLzNWlHnDQSnWUu6i1phfvs0en3O41AGseyBxrhM81RBlpvkbEHclO4avSwNruWMljtj9_HxR5MvLrVfNPH4/s1600/IMG_6279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmLOFudy63ojMbWa8rvpw4q42ylLZuF2q__oZ0JLPswbJRvUOB3TPNx-WLzNWlHnDQSnWUu6i1phfvs0en3O41AGseyBxrhM81RBlpvkbEHclO4avSwNruWMljtj9_HxR5MvLrVfNPH4/s640/IMG_6279.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Sunday Morning is still playing in brain, my belly full of this delicious skillet. Parboiled sweet and gold potatoes fried in a few tablespoons of olive oil infused with too many garlic bulbs to count, finished with slivers of sweet red pepper, torn pieces of earthy kale and a healthy sprinkle of sea salt. Top each serving with a perfectly poached egg, serve with a giant cup of strong black tea, and you've got a Sunday Morning breakfast that simply cannot be beat.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Our Sunday afternoon calls for boots and a long leisurely stroll with our two pug-a-lugs around Lake Padden. I hope you are enjoying your Sunday just as much as I am!</div><div class="separator" style="clear: both; text-align: auto;"><br />
</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com3tag:blogger.com,1999:blog-3430899355454031606.post-2664176730970105522011-01-11T15:20:00.000-08:002011-01-13T00:05:38.973-08:00Stuffed : Blueberry Vanilla Scones<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QqnmeDmexCqaro0OGx_KvA_KcLCUJerQtft8kGBT-2rurR5Xo9Ma8lXMPJXY5ACZxGK0WC2aViYGyHSQWpjpQ-jQF0VFz6ZrrEfR0MQTXJEo-Hm1KgOCBn8RHIAK8Ixer9NR_LpSwcc/s1600/IMG_6120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QqnmeDmexCqaro0OGx_KvA_KcLCUJerQtft8kGBT-2rurR5Xo9Ma8lXMPJXY5ACZxGK0WC2aViYGyHSQWpjpQ-jQF0VFz6ZrrEfR0MQTXJEo-Hm1KgOCBn8RHIAK8Ixer9NR_LpSwcc/s640/IMG_6120.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Scones. For me it conjures visions of moist, cakey, sweet biscuits, slathered with generous helpings of fresh fruit preserves and lightly whipped cream. An easy little treat I often neglect. Scones are one of the simplest baked goods you can whip up, wonderful for a weekend morning, and even tastier when washed down with a strong cup of black tea. So when I had a lonely little pint of blueberries wasting away in the fridge, and a bit of homemade lemon cream, I knew something had to be done. My first thought, naturally, was blueberry muffins with streusel topping. My second, simple scones split up the middle and stuffed with a few fresh berries, *ding ding ding* I had a winner. Less than an hour later I had these delicious little pastries. Blueberry scones, lemon cream, and black tea, an afternoon pick me up doesn't get much better than that!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u>Blueberry Stuffed Scones</u></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">3 1/2 cups all purpose flour</div><div class="separator" style="clear: both; text-align: center;">1/2 cup powdered sugar</div><div class="separator" style="clear: both; text-align: center;">1/2 cup granulated sugar</div><div class="separator" style="clear: both; text-align: center;">1 Tablespoon baking powder</div><div class="separator" style="clear: both; text-align: center;">2 sticks of ice cold butter - cut into tablespoons</div><div class="separator" style="clear: both; text-align: center;">3/4 cup buttermilk (as a substitute I generally use milk with a splash of lemon juice or apple cider vinegar)</div><div class="separator" style="clear: both; text-align: center;">2 Tablespoons really good vanilla extract</div><div class="separator" style="clear: both; text-align: center;">1/2 cup fresh berries</div><div class="separator" style="clear: both; text-align: center;">sanding sugar</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 375 F</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. Mix flour, both sugars, and baking powder together in the bowl of an electric mixer.</div><div class="separator" style="clear: both; text-align: center;">2. On low, medium speed add the butter and mix until butter is incorporated and pebbly. </div><div class="separator" style="clear: both; text-align: center;">3. Mix milk and vanilla, slowly add (on same speed) to your flour/butter mixture until just incorporated.</div><div class="separator" style="clear: both; text-align: center;">4. On a flour dusted, clean surface, dump your dough out and shape into a disc or rectangle about 1 1/2 inches thick. </div><div class="separator" style="clear: both; text-align: center;">5. Cut into desired shape, move scones to a prepared baking sheet. If stuffing with berries take a small sharp knife and split the scone open down the middle, throw in a few fresh berries, gently placing the top of the scone around the berries. </div><div class="separator" style="clear: both; text-align: center;">6. Sprinkle with sanding sugar and bake in the oven for 15-20 minutes, just until the scones begin to take on a golden hue, being careful not to overcook and dry out your scones.</div><div class="separator" style="clear: both; text-align: center;">7. Serve hot. I love that with berries you don't need jam, though it's perfectly okay if you <i>want</i> to double up on your scone accoutrements. May I suggest a dollop or two of whipped cream? Or perhaps a generous slather of lemon curd. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Devour!</div><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/AVvXsEhKyvomX9PvZd4LAjB1LMSB0jfZuwpBzDDiNFPTDcRBnLwIts5h0-5hGbCV62FS3HJDoCWfGdq3J2D5DHkmJXDYQrIO3Kys5leUqKxvPmZJxZN8-RUFt1M3uXYg-GV3573AingBdxlm90c/s1600/IMG_6133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyvomX9PvZd4LAjB1LMSB0jfZuwpBzDDiNFPTDcRBnLwIts5h0-5hGbCV62FS3HJDoCWfGdq3J2D5DHkmJXDYQrIO3Kys5leUqKxvPmZJxZN8-RUFt1M3uXYg-GV3573AingBdxlm90c/s640/IMG_6133.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com5tag:blogger.com,1999:blog-3430899355454031606.post-51872388826151051862010-12-31T09:00:00.000-08:002010-12-31T09:20:57.307-08:00Reminisce : 2010 Reviewed<div style="text-align: center;">It's been quite a year. </div><div style="text-align: center;">A wonderful, challenging year. </div><div style="text-align: center;">A year that saw a lot of growth and a bit of change. </div><div style="text-align: center;">In honor of that I'm going to do something I've not done in the four years I've been blogging here at A Sofa in the Kitchen, a look back on my favorite parts of the year.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Buckle up for a long one, let's review 2010, food blog style, shall we?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2geDXa3YGVrju6kuvoIdHUd0lpAU3t3m4QrCTc042N1j5QlA4867xeY2fvTsktjdlxOmehKTgjEKy-WYLK1Vn9fKa2azgjSxmmuSr8paIAgsBICPA_DaPnSVaj5DFNM53c1I3_gZdO8/s1600/4235386642_2426e5057c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2geDXa3YGVrju6kuvoIdHUd0lpAU3t3m4QrCTc042N1j5QlA4867xeY2fvTsktjdlxOmehKTgjEKy-WYLK1Vn9fKa2azgjSxmmuSr8paIAgsBICPA_DaPnSVaj5DFNM53c1I3_gZdO8/s640/4235386642_2426e5057c.jpg" width="426" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.asofainthekitchen.com/2010/01/2010.html">New Years Day 2010. </a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQncX3UdIoU5ucJA7YuCm1QLjISs3FZqiwQ3etLmEoD7I3Cp258FJzNinSI52Anx23AThsxuYd45yBaXNJYgnMxRxzbknzqGnO3iFUbSxHdepgRmrzNUyGxECYuKX1D89OuXN-XurcAQ/s1600/4235500743_42f1b521d5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQncX3UdIoU5ucJA7YuCm1QLjISs3FZqiwQ3etLmEoD7I3Cp258FJzNinSI52Anx23AThsxuYd45yBaXNJYgnMxRxzbknzqGnO3iFUbSxHdepgRmrzNUyGxECYuKX1D89OuXN-XurcAQ/s640/4235500743_42f1b521d5.jpg" width="426" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">January marked the very first <a href="http://www.asofainthekitchen.com/2010/01/snapshot-sunday.html">Snapshot Sunday</a> series here at A Sofa in the Kitchen.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKLNneXJoocoDJZtlKzR5XAEbXqr7tVan3i9tx5sW4uNBTjRkjeBFQIb-KP5-PJnNTm0vzmvrT0IR-KzM1O1s8qyI1rVqsp19cPuSnJRJgo3t5PjR9KinVZr4pn2evLvSh4A6Zf1Rfro/s1600/4242669967_6b26233bcf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKLNneXJoocoDJZtlKzR5XAEbXqr7tVan3i9tx5sW4uNBTjRkjeBFQIb-KP5-PJnNTm0vzmvrT0IR-KzM1O1s8qyI1rVqsp19cPuSnJRJgo3t5PjR9KinVZr4pn2evLvSh4A6Zf1Rfro/s640/4242669967_6b26233bcf.jpg" width="426" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> The month also featured one of my favorite indulgent, comfort recipes: <a href="http://www.asofainthekitchen.com/2010/01/swoon-spinach-soup.html">cream of spinach soup</a>.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDUROePEkFzZqWssmo5Vd41fWv9KVowKd8r6auHY0ssNiUcBxe8vR53pUGvKcO8llpvhv34e8Ab8-YAhaL8NAR7XMW3AS33TaNT9rYN6qPVy9qSCydHhwGqLqax8FDAspS9iThB9Qu1w/s1600/4355641226_f248178826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDUROePEkFzZqWssmo5Vd41fWv9KVowKd8r6auHY0ssNiUcBxe8vR53pUGvKcO8llpvhv34e8Ab8-YAhaL8NAR7XMW3AS33TaNT9rYN6qPVy9qSCydHhwGqLqax8FDAspS9iThB9Qu1w/s640/4355641226_f248178826.jpg" width="426" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">February was a slow blogging month. <a href="http://www.asofainthekitchen.com/2010/02/spread-little-love-cheesecake-jello.html">My pick</a>? Jello topped, strawberry heart stuffed, cheesecake bites with a chocolate cookie crust. Now that's a mouthful. My favorite part of the whole dish? Clearly, these adorable strawberry heart cutouts!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YLI_WGAsDKrXVcVoJVS2qGso9Ie86WIRrZSRkQA6ZDPtaCvANbU7P0fNt1RmZATuKl41GNShvk9wgUMqQmaltEiZR9MtWO6wbQHeO_25vBYTeee2fbST6kT4Hb4dSej_jfeomFUprpc/s1600/IMG_5865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YLI_WGAsDKrXVcVoJVS2qGso9Ie86WIRrZSRkQA6ZDPtaCvANbU7P0fNt1RmZATuKl41GNShvk9wgUMqQmaltEiZR9MtWO6wbQHeO_25vBYTeee2fbST6kT4Hb4dSej_jfeomFUprpc/s640/IMG_5865.JPG" width="426" /></a></div><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/AVvXsEjxF3guCRwLz8Xrz87WLqvWfyd_6OhzY_GoiA0upP2rqd6QjSA1xJ4HCN5aTglPboCdGheAAtpkiOJKnE5xEhsqejtvW6Lmux-N3mnyseabhSxyIZsFHVuhzzi6MvKMrQ2e92hQ47S45Js/s1600/IMG_5878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxF3guCRwLz8Xrz87WLqvWfyd_6OhzY_GoiA0upP2rqd6QjSA1xJ4HCN5aTglPboCdGheAAtpkiOJKnE5xEhsqejtvW6Lmux-N3mnyseabhSxyIZsFHVuhzzi6MvKMrQ2e92hQ47S45Js/s640/IMG_5878.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A week in March features, by far, my favorite <a href="http://www.asofainthekitchen.com/2010_03_01_archive.html">Snapshot Sunday</a> of the year.</div><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/AVvXsEjEdakG7k3HPtm3AafQQDWMbiEcQDq-qp-DNCJdrRqmxzo0gLB6jLvUUtAhOYiuOmeWRXsA9RXwSsdxTJtYxvPJDHCbzl7R46KMrevcUNyTiLSxL09ZMtcgjnjNnqPj7106TlaCjneT1e8/s1600/4444301709_279f5033e4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdakG7k3HPtm3AafQQDWMbiEcQDq-qp-DNCJdrRqmxzo0gLB6jLvUUtAhOYiuOmeWRXsA9RXwSsdxTJtYxvPJDHCbzl7R46KMrevcUNyTiLSxL09ZMtcgjnjNnqPj7106TlaCjneT1e8/s640/4444301709_279f5033e4.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It also marked the beginning of the year of pie. 2010 was pie heavy for this girl. The <a href="http://www.asofainthekitchen.com/2010/03/key-lime-pie.html">three layer key lime pie</a> with it's heavenly flax granola crust was one of my favorites, and by far the best key lime pie these tastebuds have ever enjoyed.</div><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/AVvXsEgYz9kKZWpsw78mZZHR4Zj13PujFRfU82wL0vh8yYNQjTea0GULMQHOLAGcfJ0hyHZ6YoVcvm-WcrCiGmtFe5i0ALREmu2w2KpvPdgp1loksV3ar7s4rKwQuzTu2DYEqB5ZXnOL8ZfbnlI/s1600/4426356724_17de449135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz9kKZWpsw78mZZHR4Zj13PujFRfU82wL0vh8yYNQjTea0GULMQHOLAGcfJ0hyHZ6YoVcvm-WcrCiGmtFe5i0ALREmu2w2KpvPdgp1loksV3ar7s4rKwQuzTu2DYEqB5ZXnOL8ZfbnlI/s640/4426356724_17de449135.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">March was also the month I finally attempted the legendary <a href="http://www.asofainthekitchen.com/2010/03/infamous-new-york-times-chocolate-chip.html">New York Times Chocolate Chip Cookie</a>.</div><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/AVvXsEgmyt9YNWFz85ohCkbQJTvOj945p_lbO5P4grBUKg66Wm95fgY7QjAmyxT9nYMDCH9WdGHO6aYpVaJu5emiYZayYR_-Rwk6AwsrA32ws4QviVyQWlNcqVBIwywAZUCIrY86ja_tYpvVxgk/s1600/4527327014_497450e853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyt9YNWFz85ohCkbQJTvOj945p_lbO5P4grBUKg66Wm95fgY7QjAmyxT9nYMDCH9WdGHO6aYpVaJu5emiYZayYR_-Rwk6AwsrA32ws4QviVyQWlNcqVBIwywAZUCIrY86ja_tYpvVxgk/s640/4527327014_497450e853.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In April, my brain concocted this insane sandwich for the annual <a href="http://www.asofainthekitchen.com/2010/04/grilled-cheese-pageant-holy-cheese.html">Grilled Cheese Pageant</a>. Homemade corn bread, jalapeno aioli, pimento studded sharp cheddar, and crispy, thick pepper bacon.</div><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/AVvXsEhed-QPJpyuEiGX4ApSNFaEqGhKJ0IU3PUdCVoNB6wJzWvh6_ysuf_aD_dBUC3tCNBubgauIBMxSnQtHGyFxlFvT25UxAER7gt2eW_dYvuNmCkNpg_XAR1xBDwP0TJ_IZJXLPkHLhk0CLc/s1600/4492010885_326a9a469c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhed-QPJpyuEiGX4ApSNFaEqGhKJ0IU3PUdCVoNB6wJzWvh6_ysuf_aD_dBUC3tCNBubgauIBMxSnQtHGyFxlFvT25UxAER7gt2eW_dYvuNmCkNpg_XAR1xBDwP0TJ_IZJXLPkHLhk0CLc/s640/4492010885_326a9a469c.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">My dearest fellow food blogging friend invited the boyfriend and I over for <a href="http://www.asofainthekitchen.com/2010/04/snapshot-sunday-easter-2010.html">Easter brunch</a>. Creme Brulee french toast was the belle of the ball, the perfect dish for this Snapshot Sunday's spotlight.</div><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/AVvXsEh49fPVykfO_gGBqetTf_mO9WGzKEb430hTmyZX8nZxH0JEYtPfx9TT0B0LDNPBBknL71_OAFTMbpzIHSV7K5wYzMYfGctWrImCZt897pxRnCAeY_b68h9c-AB8Ka66HFDcoyVLlvF6mJY/s1600/4494767899_a1434c35b0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49fPVykfO_gGBqetTf_mO9WGzKEb430hTmyZX8nZxH0JEYtPfx9TT0B0LDNPBBknL71_OAFTMbpzIHSV7K5wYzMYfGctWrImCZt897pxRnCAeY_b68h9c-AB8Ka66HFDcoyVLlvF6mJY/s640/4494767899_a1434c35b0.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Molly at Orangette never disappoints, and these <a href="http://www.asofainthekitchen.com/2010/04/easy-street-chocolate-capped-macaroons.html">chocolate capped macaroons</a> I baked up for my easter baskets are proof of that.</div><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/AVvXsEh1xcelXX-h49E3jWaLxe7vilBpBtTTm-1g51ofRW6614WcNM1KAAoyrT6BD0pdYXSTjMD3G1tE-FOiA74bl6QHWjQja10c5HAYShvDS2tqwMnKPWkZEQgL3P98s3b4jjPV509ordCDU4k/s1600/4645942971_7a4e080682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xcelXX-h49E3jWaLxe7vilBpBtTTm-1g51ofRW6614WcNM1KAAoyrT6BD0pdYXSTjMD3G1tE-FOiA74bl6QHWjQja10c5HAYShvDS2tqwMnKPWkZEQgL3P98s3b4jjPV509ordCDU4k/s640/4645942971_7a4e080682.jpg" width="426" /></a></div><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/AVvXsEiljxqCdjWPrW806NaQEQ79Czou0yMUDKCvDSxPRhRfGDcgiDThDQYaqB394T1MjmN-2Fi-YD1EEvZzHhMR4Ub7NcO0YtJJHexQ49_mGcm9mtQ0L245GZVIMC-l3RnaDhb3j6uAJAfkFhI/s1600/4618144014_fc85f59fb3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljxqCdjWPrW806NaQEQ79Czou0yMUDKCvDSxPRhRfGDcgiDThDQYaqB394T1MjmN-2Fi-YD1EEvZzHhMR4Ub7NcO0YtJJHexQ49_mGcm9mtQ0L245GZVIMC-l3RnaDhb3j6uAJAfkFhI/s640/4618144014_fc85f59fb3.jpg" width="426" /></a></div><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/AVvXsEirHGK76ODAv7yISOs4RPACyAXcyU6fNcHYX_hyas4n60xn__C9GMJEIJhy3g1sOYMQVIbgONJJFcFuDM0YXB_SrvrxGjbb-MRA7m56nhXVePmq24zwdfE3909G9R-1GbJR5Zt9sWYmz7c/s1600/4586080772_53a15cf1a3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHGK76ODAv7yISOs4RPACyAXcyU6fNcHYX_hyas4n60xn__C9GMJEIJhy3g1sOYMQVIbgONJJFcFuDM0YXB_SrvrxGjbb-MRA7m56nhXVePmq24zwdfE3909G9R-1GbJR5Zt9sWYmz7c/s640/4586080772_53a15cf1a3.jpg" width="416" /></a></div><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/AVvXsEg5XMqddZvIBUizp9ztfXiha0AZnl_u9pn6-eEaaVuoddLawWAP8OUXwEFfb2SrpBp52xmgnrBi7yl5D8pYFn0o7kzxGlrg5IExV8skMu8aPJ4XjvmLHW7Fbav3wiRiWc3DdTbQqCMSLyw/s1600/4621196104_ec72cf031a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XMqddZvIBUizp9ztfXiha0AZnl_u9pn6-eEaaVuoddLawWAP8OUXwEFfb2SrpBp52xmgnrBi7yl5D8pYFn0o7kzxGlrg5IExV8skMu8aPJ4XjvmLHW7Fbav3wiRiWc3DdTbQqCMSLyw/s640/4621196104_ec72cf031a.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you can't tell by the slew of pictures, May was likely my favorite month all year. Great recipes like simple smoked salmon appetizers, a wonderful sorbet champagne martini, roasted sweet potato bisque, and sweet pea pesto pasta were featured. Apparently, Spring had me inspired. Therefore, I say, <a href="http://www.asofainthekitchen.com/2010_05_01_archive.html">May</a> is worth reviewing all at once.</div><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/AVvXsEiHkmRhRowC9aYAJmiTAFShwbt6NX7VXDYfW1vYAm_EHg2VrTBbvQZYKgMnysRRge7VZIdu9Ym6T1PoOVeuRjfa4-46XgTn-bVsHDT642kHwjxvVOjYPcyxHrokzIMgsTgdimum9z7Q-nU/s1600/4737408625_bdceb2b053_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkmRhRowC9aYAJmiTAFShwbt6NX7VXDYfW1vYAm_EHg2VrTBbvQZYKgMnysRRge7VZIdu9Ym6T1PoOVeuRjfa4-46XgTn-bVsHDT642kHwjxvVOjYPcyxHrokzIMgsTgdimum9z7Q-nU/s640/4737408625_bdceb2b053_z.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In 2010 I joined The Daring Bakers, a group of creative bakers that are given challenges monthly, that I love being a part of. My <a href="http://www.asofainthekitchen.com/2010/06/blog-post_27.html">chocolate pavlova</a> June submission was by far my personal favorite DB submission of the year.</div><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/AVvXsEhO15VydfDyZpLB1Hwyd6DTqBhmDtnlX5FDBW7147k9HTq4zBBhj6ogBaZ8kyTt9bXxcM2JTgvh_RcIlMJUDLhgN2li37K4H_Nzu_PT-_xzothJx4iXwselJ4Ze2uMilYIxfNwX6BCUV5I/s1600/IMG_0899.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO15VydfDyZpLB1Hwyd6DTqBhmDtnlX5FDBW7147k9HTq4zBBhj6ogBaZ8kyTt9bXxcM2JTgvh_RcIlMJUDLhgN2li37K4H_Nzu_PT-_xzothJx4iXwselJ4Ze2uMilYIxfNwX6BCUV5I/s640/IMG_0899.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In July our oven broke. After a week or two of strong <a href="http://www.asofainthekitchen.com/2010/07/better-with-biscuits-indeed.html">buttermilk biscuit</a> cravings, I broke down and sought out a neighborhood oven so that I could bake up a batch. I served them with a side of honey comb salted butter, of course.</div><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/AVvXsEhUMXk8y3F5HGr4b1GuRrJyIdFKJtfT6oc-kzdqsGctH4KWu_AwXarvsMBIgcGiObuOzjO_s4nKDx9aRdJ4lnONku2bXmyVYh7aVdu-1hwAR_om12GZ3PpbVeXXoIeAdJ9yn49t0KwPS1I/s1600/IMG_9864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMXk8y3F5HGr4b1GuRrJyIdFKJtfT6oc-kzdqsGctH4KWu_AwXarvsMBIgcGiObuOzjO_s4nKDx9aRdJ4lnONku2bXmyVYh7aVdu-1hwAR_om12GZ3PpbVeXXoIeAdJ9yn49t0KwPS1I/s640/IMG_9864.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I also shared one of my most sacred recipes in July. A slow cooked, pulled pork recipe that really, truly, cannot be beat. It's sheer <a href="http://www.asofainthekitchen.com/2010/07/extreme-epicurean-pleasure-pulled-pork.html">pork perfection.</a></div><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/AVvXsEjht9_ObSm2YAbHSNeSvInqOaqKtoVsR-vGbCXtPU-uhhNGvCTH9WkOCvUsL_Ith1esQItb7KaCY2Z7omxJA9Vq8TcS0chahFtR5qsyD09U-jfq0mEu6ekIGOIKZ5wlIvvgIWLs_qRChMk/s1600/IMG_1156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjht9_ObSm2YAbHSNeSvInqOaqKtoVsR-vGbCXtPU-uhhNGvCTH9WkOCvUsL_Ith1esQItb7KaCY2Z7omxJA9Vq8TcS0chahFtR5qsyD09U-jfq0mEu6ekIGOIKZ5wlIvvgIWLs_qRChMk/s640/IMG_1156.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In August I turned 25. Unarguably the most memorable birthday I've ever had.</div><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/AVvXsEimNZABR-viKe5sBkldnxhDqG3G2fXlAVjWFeFj4t5Zu2BtRHFlcW2XbR3hoj_l7Y1BQmy646i76uBdMdyeQf1Y3fDaNo8a1T0eaqaglBJxZ7AiaS7z5h_MSSdlOrWEUJ5FVhaa1XWn0Fc/s1600/IMG_1254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNZABR-viKe5sBkldnxhDqG3G2fXlAVjWFeFj4t5Zu2BtRHFlcW2XbR3hoj_l7Y1BQmy646i76uBdMdyeQf1Y3fDaNo8a1T0eaqaglBJxZ7AiaS7z5h_MSSdlOrWEUJ5FVhaa1XWn0Fc/s640/IMG_1254.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Exactly a week later, one of my soul mates turned 30.</div><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/AVvXsEjJ2YJw5BWhuNYJgAepbVvo7Vx-TqEBNO5CDVu7S-zQGZcBkQTrZe0KIk10lfmPvXgGPv4wNafkucPp2jBXaGkMyvQJn_bNW0UYQc6sTmI2iCfcPYs0jo6wPLC3lu3QulIm_qDH1Q5iofU/s1600/IMG_1822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2YJw5BWhuNYJgAepbVvo7Vx-TqEBNO5CDVu7S-zQGZcBkQTrZe0KIk10lfmPvXgGPv4wNafkucPp2jBXaGkMyvQJn_bNW0UYQc6sTmI2iCfcPYs0jo6wPLC3lu3QulIm_qDH1Q5iofU/s640/IMG_1822.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As September rolled around, I kicked off a <a href="http://www.asofainthekitchen.com/2010/09/sweet-september-roasted-sweet-potato.html">cooler season</a> with roasted sweet potato, pancetta & arugula penne pasta.</div><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/AVvXsEjwKNXPMe6W0NfbkIt-a_mO9w8xV4XrTQil5viOuIMRvp6_vMXfqE9Yx4s-qH4P1SKL2OMEyw4kmiAg8FUxnM-lXAGmj8OT4qjBtLA001qWeptawDKT7vemR7E24j9iLFtv6wn93H1N1Iw/s1600/IMG_4000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKNXPMe6W0NfbkIt-a_mO9w8xV4XrTQil5viOuIMRvp6_vMXfqE9Yx4s-qH4P1SKL2OMEyw4kmiAg8FUxnM-lXAGmj8OT4qjBtLA001qWeptawDKT7vemR7E24j9iLFtv6wn93H1N1Iw/s640/IMG_4000.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As the days grew shorter and colder in October, I began the month with <a href="http://www.asofainthekitchen.com/2010/10/30-layer-cinnamon-loaf.html">pull apart cinnamon bread</a>. A recipe my darling boyfriend requested I make <i>every</i> single Sunday (ha!)</div><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/AVvXsEhTkwyiIWmJjExDGx_EaCEIeDjCE58OV3NxpRWa6ev4884nRFsccVs8JuXE-JSW0clRziBh6BLuNOpAiNi8NaTv-SwCqEEnp3yy7gwAQOCEQ4CN4UDCByCd26skigJ6wKwSHuWXjlrCv9Y/s1600/IMG_3903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkwyiIWmJjExDGx_EaCEIeDjCE58OV3NxpRWa6ev4884nRFsccVs8JuXE-JSW0clRziBh6BLuNOpAiNi8NaTv-SwCqEEnp3yy7gwAQOCEQ4CN4UDCByCd26skigJ6wKwSHuWXjlrCv9Y/s640/IMG_3903.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As Halloween approched, I attempted to keep our bones warm and spirits high with a few delicious <a href="http://www.asofainthekitchen.com/2010/10/gnarly-vanilla-bean-tequila-sunrise.html">Vanilla Bean Tequila Sunrises</a>.</div><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/AVvXsEh_4YU1X8ZhjdoXZJIHEruzz5dys4zh2UG2ghxl-8YCAPTb9sOx3Du7KO5GmrWmYEow_RmsIfrbtd5PIdLuKjq_w2HtxPpwne1_NVceRx4J6R6WYwu0S2NEl7VrFuvXzSwjTcJ3YdHFBio/s1600/IMG_4410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4YU1X8ZhjdoXZJIHEruzz5dys4zh2UG2ghxl-8YCAPTb9sOx3Du7KO5GmrWmYEow_RmsIfrbtd5PIdLuKjq_w2HtxPpwne1_NVceRx4J6R6WYwu0S2NEl7VrFuvXzSwjTcJ3YdHFBio/s640/IMG_4410.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And on the last day of October, we partied. We had a lot of dry ice and a ghoulishly good time, as seen in this <a href="http://www.asofainthekitchen.com/2010/10/snapshot-sunday-happy-halloween.html">snapshot sunday</a>.</div><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/AVvXsEiCpbtrE4C4_96UQbuRNeMgI5XRBfeoTs_i6hyVyLsoW-GLATxx12lPSgjC7nM30qtzHLoLs0g9K95cRaJxPN9Wcxi2Y4NATKyn9ZlcoqlvnER5VWhvy9Yy5C00h1H5XickdBgfDK8QfFQ/s1600/IMG_3260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpbtrE4C4_96UQbuRNeMgI5XRBfeoTs_i6hyVyLsoW-GLATxx12lPSgjC7nM30qtzHLoLs0g9K95cRaJxPN9Wcxi2Y4NATKyn9ZlcoqlvnER5VWhvy9Yy5C00h1H5XickdBgfDK8QfFQ/s640/IMG_3260.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Come November I shared a few of my favorite<a href="http://twopeasandtheirpod.com/homemade-granola-with-coconut-dried-cranberries-and-almonds/"> Brooklyn food spots</a>. </div><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/AVvXsEgAlMLAtdGvz04iYY2nEnBloy2NUloY_ojHZPXLd3q69M7K3TRppSXaZ3K9P_W-iTpyPdsDGVePPBQkU1MtOv5ZvZECkSENOR_tzzdUHRiguI8eKC6mf-IW07Hs172Onc60dQC_txyH120/s1600/IMG_4602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlMLAtdGvz04iYY2nEnBloy2NUloY_ojHZPXLd3q69M7K3TRppSXaZ3K9P_W-iTpyPdsDGVePPBQkU1MtOv5ZvZECkSENOR_tzzdUHRiguI8eKC6mf-IW07Hs172Onc60dQC_txyH120/s640/IMG_4602.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As well as a delectable fall <a href="http://www.asofainthekitchen.com/2010/11/sip-of-autumn-pear-martinis.html">pear martini</a>. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ushering in the final month in 2010. . .</div><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/AVvXsEhod_1-cp_4C-npncaMyWsmPqZ_BzQiKHxHo6rFIDAkkj5GUFhw2UwRH2K6jME0MZTfAbuBbeqs6QZWtZUIbHoLxBT1Hu1ixyc0mQIxObEeyDTs6mo35gw1u8oWPMAtA9RPF1R8PWrU3sE/s1600/IMG_4972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhod_1-cp_4C-npncaMyWsmPqZ_BzQiKHxHo6rFIDAkkj5GUFhw2UwRH2K6jME0MZTfAbuBbeqs6QZWtZUIbHoLxBT1Hu1ixyc0mQIxObEeyDTs6mo35gw1u8oWPMAtA9RPF1R8PWrU3sE/s640/IMG_4972.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I made a <a href="http://www.asofainthekitchen.com/2010/12/snapshot-sunday-homemade-christmas.html">wreath</a> out of yarn for our front door. </div><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/AVvXsEjlz7AhPo3qbtlhsWW3WxICe3KoYNYH6BjXYLfeKqbPuTPUKxN0TqOCgywJ6oT5Jr7nNb5ZNkknfIGOREc0dLqXhEMn77U5k2Mx6ozH1BTEdZOnGaQcQHTFOpcASW8rL9Dv0EaBsYxJTGQ/s1600/IMG_5082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlz7AhPo3qbtlhsWW3WxICe3KoYNYH6BjXYLfeKqbPuTPUKxN0TqOCgywJ6oT5Jr7nNb5ZNkknfIGOREc0dLqXhEMn77U5k2Mx6ozH1BTEdZOnGaQcQHTFOpcASW8rL9Dv0EaBsYxJTGQ/s640/IMG_5082.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.asofainthekitchen.com/2010/12/cold-weather-treat-coconut-thai-curry.html">Ate bowl after bowl</a> of spicy thai curry butternut squash soup.</div><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/AVvXsEhs0kfS0IQbakw0clgr_D4t1XRBqXp8HI3wd8NXTQ2CxAb7TtnJZpJ8kr_ZWZWGeqYy3_dfaGFhAEC50JIEQYfrZWaKQHVJSpneCz5xQkPAZ59HdScNGTsuSmwTzVS0v2XZBkX9dBDD3y8/s1600/IMG_5548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0kfS0IQbakw0clgr_D4t1XRBqXp8HI3wd8NXTQ2CxAb7TtnJZpJ8kr_ZWZWGeqYy3_dfaGFhAEC50JIEQYfrZWaKQHVJSpneCz5xQkPAZ59HdScNGTsuSmwTzVS0v2XZBkX9dBDD3y8/s640/IMG_5548.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And finally, <a href="http://www.blogger.com/goog_137730669">s</a><a href="http://www.asofainthekitchen.com/2010/12/stuff-your-stockings-almond-cranberry.html"></a><a href="http://www.asofainthekitchen.com/2010/12/stuff-your-stockings-almond-cranberry.html">tuffed stockings</a> with some old fashioned-homemade granola. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So goodbye 2010, you were a good year. And, hello 2011. I look forward to all that this year has in store. I'm sure it will bring many new experiences, adventures and of course, good food!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Chin Chin!</div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com3tag:blogger.com,1999:blog-3430899355454031606.post-75920353788465475112010-12-23T11:11:00.000-08:002010-12-24T12:44:38.266-08:00Is That You Santa Claus? : Thomas Kellers Shortbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSyh1HjkL9eERmvAwEJ9gtQObPE8Z8TTj40tiPf7D_mFyfPN6JhE_dj9_loVw94IGPB0c-h9DofV1oevAdCmybRLmtPlMsVAVmawJMjg8drN-2PmgE-vOjHZVRP_FWujTNzJmIesfVk4/s1600/IMG_5771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSyh1HjkL9eERmvAwEJ9gtQObPE8Z8TTj40tiPf7D_mFyfPN6JhE_dj9_loVw94IGPB0c-h9DofV1oevAdCmybRLmtPlMsVAVmawJMjg8drN-2PmgE-vOjHZVRP_FWujTNzJmIesfVk4/s640/IMG_5771.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I love the holiday season. I believe my mom and grandma are responsible for this as they were always so good about making Christmas something extra special. For me, as a child, Christmas eve was particularly exciting in our little Norwegian household. We opened our gifts from each other on Christmas eve, the only ones under the tree in the morning were the ones that Santa had snuck in and left while we slept. Each christmas eve my mother and I would finish our day by preparing for Santa an assortment of freshly baked cookies, a tall cold glass of milk, a note from me to him, and a few carrot sticks for the reindeer. I remember waking up Christmas morning, and unlike most kids, I ran to the check the cookie plate before ripping open any presents. And year after year, without fail, only crumbs remained on the plate, half the milk was gone, the carrots had been nibbled, and Santa left me a thank you note in return. I remember marveling at the teeth marks in the carrots, wondering which reindeer had left them there. This remains one of my favorite memories. So each year when the holiday season rolls around I do my best, in my own way, to keep that memory alive. </div><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/AVvXsEiuHHoemZ1SyIO4lmq4tcusVnhKR6bq8_EE4u5sXZER9gBcaWP_1P6zZP32bdSslex-HcFNDSEcaF1FpRDNvB4aPMv4XZlyq07BfjN9CqQPkOjnQcG4LKUgLZWo9yy1F25YHJfQ_6Z-Bj8/s1600/IMG_5687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHHoemZ1SyIO4lmq4tcusVnhKR6bq8_EE4u5sXZER9gBcaWP_1P6zZP32bdSslex-HcFNDSEcaF1FpRDNvB4aPMv4XZlyq07BfjN9CqQPkOjnQcG4LKUgLZWo9yy1F25YHJfQ_6Z-Bj8/s640/IMG_5687.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cookies, no matter the variety, shape, color, or texture, seem to be the ultimate holiday symbol. In honor of that, this week I went cookie crazy. It was my attempt to make the most of this Christmas season. One of my favorite baking sessions came straight off the pages of Thomas Kellers Ad Hoc at Home - I made both his chocolate and vanilla shortbreads. </div><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/AVvXsEi8I_8PyaBcPtgbcQSPLhRevxKUMaSdnM8E0V2zRJeUNjS8DnNazKWNZ8mKI9PgO7HzQ0TK6csRPXLGavDuBiQpfr7F7Dw5GSNRcopJ1P3eY1zcyWHUvigCeTPditQMTPsM9Bffc1_9CJo/s1600/IMG_5753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I_8PyaBcPtgbcQSPLhRevxKUMaSdnM8E0V2zRJeUNjS8DnNazKWNZ8mKI9PgO7HzQ0TK6csRPXLGavDuBiQpfr7F7Dw5GSNRcopJ1P3eY1zcyWHUvigCeTPditQMTPsM9Bffc1_9CJo/s640/IMG_5753.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Both recipes are oh so simple and quite tasty. I have to say I preferred the chocolate (even though it was so soft it fell to pieces, unlike most traditional shortbreads) it's perfectly rich and chocolatey. Before baking I topped my cookies with large chunks of sanding sugar mixed with a bit of fleur de sel, so that each soft cookie bite was followed by a serious sweet and salty crunch. Both shortbreads got a bit of fun garnish. The vanilla cookies took a little white chocolate dip, then a roll in crushed pistachio and dried cranberry, while the chocolate was dipped in melted semisweet and dusted with coconut or white snow-like sprinkles. Along with that delicious granola, a few of each shortbread will be finding their way into my families stockings. </div><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/AVvXsEgfQz4i-IGyV4R6-wDRIK69E4n5l4u0lWCGL9Bctu8qaMHSA0JS_DE6iGMEJA58kbuQwY7DChpe3aMSACpSVvZjL2Tbgs8yIQLTind2q-4Fjf3NEngazXSiga1aReN7Vax2uDEJW0PhYfM/s1600/IMG_5737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQz4i-IGyV4R6-wDRIK69E4n5l4u0lWCGL9Bctu8qaMHSA0JS_DE6iGMEJA58kbuQwY7DChpe3aMSACpSVvZjL2Tbgs8yIQLTind2q-4Fjf3NEngazXSiga1aReN7Vax2uDEJW0PhYfM/s640/IMG_5737.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">While I may not leave a plate out for Santa or his reindeer pals any longer, I know he would've enjoyed these immensely. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What are you leaving out for Santa & his reindeer? </div>miss mallory opelhttp://www.blogger.com/profile/01834818817303890237noreply@blogger.com0