tag:blogger.com,1999:blog-43489617184790839072024-03-04T21:39:07.132-08:00Ingredients for a wonderful life...Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-4348961718479083907.post-2300542112255654322010-09-12T15:43:00.000-07:002010-09-12T17:09:46.207-07:00Plum Crunch<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EVsjKKHbr1-eJ-Z5bArJ8Vdbl8g1nLCQWJEPkxZAIWhFHWqO6m_Z8rH7gvxU-msf9xGFvbMAhhrYoluaAD0EN5icoUPhKLNsK5qP-vxmvYH1o_LzjQDeAcuHzP9D-80_YirlvCGV5WLs/s1600/Picture+023.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516182986049486562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EVsjKKHbr1-eJ-Z5bArJ8Vdbl8g1nLCQWJEPkxZAIWhFHWqO6m_Z8rH7gvxU-msf9xGFvbMAhhrYoluaAD0EN5icoUPhKLNsK5qP-vxmvYH1o_LzjQDeAcuHzP9D-80_YirlvCGV5WLs/s320/Picture+023.jpg" /></a><em> (please excuse the horrid picture!)</em></div><div align="center"><br />On Friday afternoon, while I was working VERY VERY hard, like I always do on Friday afternoons :), I came across this recipe for Plum Crunch in my Google Reader from <a href="http://www.singforyoursupperblog.com/">Sing for your Supper</a>. I immediately knew I had to make this. ASAP. As in, that night. I emailed Matt to see if he had time to pick up the ingredients I was missing, and thank goodness he works as hard as I do on Friday afternoons. I put this together while Matt made us dinner, and the smells that were coming out of the oven while this was baking were out of this world! I was a little worried because my plums weren't super ripe, but the baking pulled all of the flavor into those little suckers. These will definitly go into the dessert rotation. Perfect in ramekins for little personal crocks of yummy goodness. I didn't make any changes, so here you go:<br /><br /><div align="center"><a href="http://www.singforyoursupperblog.com/2010/09/10/juicy-plum-crunch/">Plum Crunch</a></div><div align="center">from <a href="http://www.singforyoursupperblog.com/">Sing for your Supper</a></div><div align="center"> </div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com1tag:blogger.com,1999:blog-4348961718479083907.post-59924927021950766252010-08-23T16:20:00.000-07:002010-08-23T16:48:03.369-07:00Back on the Wagon...<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyI9mLrNL9L3wExCbAYWu7vy0Zo3y7GO3nzRr03P7edEa_v2yznZrmawUyrkKrHIWcrYC6qBIEbg7GtRkVOtvJTsuQhzfxbLS9hMUDvNFU71-1TddeIuzkPOBhGoP0yaqNrqJ31tt-0dI/s1600/Picture+009.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508754283679057890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyI9mLrNL9L3wExCbAYWu7vy0Zo3y7GO3nzRr03P7edEa_v2yznZrmawUyrkKrHIWcrYC6qBIEbg7GtRkVOtvJTsuQhzfxbLS9hMUDvNFU71-1TddeIuzkPOBhGoP0yaqNrqJ31tt-0dI/s320/Picture+009.jpg" /></a><em> (please excuse the bowl- this was from our first set of "china"- thanks Aunt Christine and Uncle George!)</em></div><div align="center"><br /></div><p align="center">Summer's coming to an end (moment of silence...), and it is time for us to get back on the wagon. We have been having a blast this summer, spending a ton of time with family and friends at the beaches of the East Coast. And of course, being completely indulgent in our eating habits- crab balls, lobster rolls, ice cream sundaes, the list goes on. Matt actually had a two day FOOD hangover this past week! So on the way back from our final trip to the beach this summer, I stopped and picked up the latest Cooking Light magazine. I planned out our week's meals using some ideas from the mag and some recipes I have saved from the past. </p><p align="center">For the first night of our healthier eating, I chose an Ellie Krieger recipe, Chicken and Biscuit Pot Pie, that I had stashed in my recipe book. I love Ellie and how she rounds out all of her recipes with yummy nutritious ingredients. This recipe is creamy and comforting, but the fresh veggies keep it light with a crunch. I would recommend making this on a weekend (this is a perfect Sunday dinner), as it is a bit time consuming for a work night. I did not make any changes, so I will link you directly to the original recipe: </p><p align="center"><a href="http://www.foodnetwork.com/recipes/ellie-krieger/chicken-and-biscuit-pot-pie-recipe/index.html">Chicken and Biscuit Pot Pie</a></p><p align="center">foodnetwork.com</p>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-60776972992376542822010-07-25T15:43:00.000-07:002010-08-23T16:48:44.321-07:00The Perfect Loaf of Meat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikmv0rJNTDNKChDYxOM_CieNNutm43ikaXpqQidaRAOHAOK1T9zdibIlrY2kJCWvDp4j6tjMJHBeMv-HwSkZ8Jcwf9C3-2UiaEIh6IG-FKETBZ26FCrPI7eMT-v3MyrJLiMJtIidqfVy9/s1600/Picture+838.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508407225466916258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikmv0rJNTDNKChDYxOM_CieNNutm43ikaXpqQidaRAOHAOK1T9zdibIlrY2kJCWvDp4j6tjMJHBeMv-HwSkZ8Jcwf9C3-2UiaEIh6IG-FKETBZ26FCrPI7eMT-v3MyrJLiMJtIidqfVy9/s320/Picture+838.jpg" /></a><br /><div>Having just returned from an amazing week at the beach, I wanted to make a nice comforting homemade meal for Matt and I before we have to face the reality of work tomorrow....and the return to eating healthy foods after the past days of glutteny. To top off our vacation, Matt suggested I make one of his favorites, Paula Deen's Barbecue Meatloaf. To be honest, I am not a huge fan of meat loaf overall. But this recipe that I discovered a couple of years ago on foodnetwork.com is fabulous! Hearty with a touch of sweetness, super juicy, and delicious. Paired with some fluffy mashed potatoes and roasted tomatoes and broccoli, it was the perfect end to an awesome week.</div><div align="center"></div><div align="center"></div><div align="center"><a href="http://www.foodnetwork.com/recipes/paula-deen/barbeque-meat-loaf-recipe/index.html">Barbecue Meatloaf</a></div><div align="center">from foodnetwork.com</div><br /><div align="center">1.5 pounds ground beef <span style="color:#ffcc99;"><em>(1.7o pounds)</em></span></div><div align="center">1 cup fresh bread crumbs <span style="color:#ffcc99;"><em>(Italian bread crumbs)</em></span></div><div align="center">1 onion, diced<br />1 egg, lightly beaten<br />1.5 teaspoons salt</div><div align="center">1/2 teaspoon pepper</div><div align="center">2 (8 oz) cans tomato sauce</div><div align="center">3 tablespoons vinegar</div><div align="center">3 tablespoons brown sugar <em><span style="color:#ffcc99;">(1/4 cup)</span></em></div><div align="center">2 tablespoons Dijon mustard</div><div align="center">2 tablespoons Worcestershire sauce</div><div align="center">1/2 cup water, to thin, if necessary <em><span style="color:#ffcc99;">(I did not use)</span></em></div><br /><div align="center"><span style="color:#ffffff;">Preheat oven to 350 degrees F.</span></div><div align="center"><span style="color:#ffffff;"></span></div><div align="center"><span style="color:#ffffff;">Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire sauce, and water (if too thick). Pour this sauce over the meat loaf. Bake for one hour, basting every 15 minutes with the pan juices.</span></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com1tag:blogger.com,1999:blog-4348961718479083907.post-29142213070339632052010-06-01T13:55:00.000-07:002010-08-23T16:48:59.460-07:00Red Velvet Cupcakes<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNllwjHgeqkgY2_9TM1fK21oYBgF286M6fXJNhbC2bE1sJjLnG_F2gItNmvKtiRG2HZlMhqFnuFnkcCdl5qplvwSpE14wNy0JE3gNZHCNSkH1gCCZYZd3iwtXlWLyWAXSJs0N_ZGDWpb3J/s1600/Latest+Download+July+27+158.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482363017686389906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNllwjHgeqkgY2_9TM1fK21oYBgF286M6fXJNhbC2bE1sJjLnG_F2gItNmvKtiRG2HZlMhqFnuFnkcCdl5qplvwSpE14wNy0JE3gNZHCNSkH1gCCZYZd3iwtXlWLyWAXSJs0N_ZGDWpb3J/s320/Latest+Download+July+27+158.jpg" /></a><em><span style="color:#00cccc;"> My sister, the hostess :)</span></em></div><div align="center"><em><span style="color:#00cccc;"><br /></span></em>For the past four years that Matt and I have been together, we have taken advantage of the long weekend that Memorial Day brings, and gone out of town for the weekend, to either Maine or Cape Cod. Since we had such a big event in the city this Memorial Day weekend, that wasn't possible. Which meant that we could attend my sister's big Memorial Day party for the first time in years! Her town has a parade that goes right by her house in the morning. Friends and family park their lawn chairs on the curb, and head to the backyard afterwards for water fights and a TON of food.<br /><br />I wanted to bring something festive, and chose Red Velvet cupcakes. I have never made them before, but have read some rave reviews on my friend Courtney's blog, The Preppy Chef, for Paula Deen's version, and have wanted to try this recipe out for a while.<br /><br />Matt's mom said that they were the best cupcakes that she has ever eaten in her life! Can't really get much better than that review. And I listened to my sister Danielle refuse a bite of hers to my sister Michelle, telling her that it was worth it to get her own, no matter how full she already was!<br /><br />I thnk the best part of this particular recipe is the copious amount of icing that the recipe yields, as the icing is my favorite part of any cupcake, and the more that I can plop on top, the happier I am :) I did not make any changes to the original recipe, besides using about half of the amount of food coloring called for, because I ran out, so I will link you directly to Courtney's site:<br /><br /><div align="center"><a href="http://thepreppychef.blogspot.com/search/label/cupcake">Red Velvet Cupcakes with Cream Cheese Frosting</a></div><div align="center">from Paula Deen via <a href="http://thepreppychef.blogspot.com/">The Preppy Chef</a></div><br /><br /><br /><br /><br /></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-36908480022057970692010-05-31T17:23:00.001-07:002010-05-31T18:09:18.945-07:00dinner with the Vances<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYy1_f326o9YFU9ZCb90CG8Gj6RsgZukhR_hGTM8cQjat1bBL2nPxldoDGbE1uz0tG1Th91FocniuOHnRSZDDoec1KFcALdN7JgtuqEEzvUdpDcBPAQJexHHu-Zv2apzY5vtapfWlzaxC_/s1600/Latest+Download+July+27+001.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477598158606477986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYy1_f326o9YFU9ZCb90CG8Gj6RsgZukhR_hGTM8cQjat1bBL2nPxldoDGbE1uz0tG1Th91FocniuOHnRSZDDoec1KFcALdN7JgtuqEEzvUdpDcBPAQJexHHu-Zv2apzY5vtapfWlzaxC_/s320/Latest+Download+July+27+001.jpg" /></a><em><span style="color:#33ccff;"> We set our table with our new china for the first time!</span></em></div><div align="center"><br /></div><div align="center">This weekend one of my best friends (and my sister-in-law!) Erin, married her love, Joey, at a phenominal penthouse in the city. The weekend was amazing, filled with a TON of laughs and some sweet dance moves. The weekend started off with Matt and I hosting a dinner party for all of Matt's aunts that had traveled to town for the festivities. And naturally, I forgot to take ANY pictures of the food. I got a couple of good ones of the family and toasts being made though!<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477597997175010626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uQSVIc0oOFQXicCxW6ucpKJHSqx3466m3s1ap5MrrVHSswsFfLdioxsHeVug9fXXsakEOdhUs2NqCXgP8h0Ruo0wVdtNLh5Ziz4p6sfp06M1FBT2PBdIEZaBpbSvS1R8vOOlgVJjPeer/s320/Latest+Download+July+27+039.jpg" /><span style="color:#00cccc;"><em>The beautiful Vance ladies (and Maya and I)</em></span></div><em><span style="color:#00cccc;"></span></em><div align="center"><br /></div><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477597694502635890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGIoEbnnj7WN05EPmwjcofpod-UVe_3NGl3GulHY2dsUarE9b1D0ye2nU9v8pHLCwzCRbxm1GH4bdqjTFilfugnbm7FHjcPOyhcjBoTfDs7UVklYA18pe8yVTV9mPAMCVt34TemANWkKy/s320/Latest+Download+July+27+040.jpg" /><span style="color:#00cccc;"><em>dinner party turned dance party!</em></span><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477597353343492210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLDvu0l8USAxqdHN9le9ynWSOWocy3iayKYolWp0-ZAU2PKemzlFg6yLKFHZ80yeEf-PfdJ3q0RsF6VYOJURGhyphenhyphendf_oh6MdbyR3tTEF7U4dmuxK_NcJbYooBLvnY7KNWh8WEZMriUypsH/s320/Latest+Download+July+27+027.jpg" /><span style="color:#00cccc;"><em>toasting the bride and groom!</em></span></p><p align="center"><span style="font-size:130%;color:#000000;">Vance Dinner Menu</span></p><div align="center"></div><div align="center">Assorted cheeses and crackers</div><div align="center"><a href="http://www.cooks.com/rec/view/0,181,144163-236204,00.html">Cold spinach dip </a><span style="color:#ff9966;"><em></em>from Cooks.com <em>(The only change I make is to use two packages of frozen spinach instead of one)</em></span> with carrots</div><div align="center"><a href="http://fortheloveofcooking-recipes.blogspot.com/search/label/Appetizer">Brie and Carmelized Mushroom Mini Tarts</a> from <a href="http://fortheloveofcooking-recipes.blogspot.com/">"For the Love of Cooking"</a> <em><span style="color:#ff9966;">(I made the musrooms the night before, then heated through and assembled for serving)</span></em></div><div align="center"> </div><div align="center"></div><div align="center"><em><span style="color:#ff9966;"></span></em></div><div align="center"><em><span style="color:#ff9966;"></span></em></div><div align="center"><span style="color:#000000;"><a href="http://cookingthisandthat.blogspot.com/2009/01/roast-chicken-with-pancetta-and-olives.html">Roast Chicken with Pancetta and Olives</a> from <a href="http://cookingthisandthat.blogspot.com/">Cooking This and That</a> </span><span style="color:#ff9966;"><em>(I assembled everything the night before, just basted with the wine while cooking)</em></span></div><div align="center"><span style="color:#000000;"><a href="http://www.foodnetwork.com/recipes/paula-deen/almond-rice-pilaf-recipe/index.html">Almond Rice Pilaf </a>from Paula Deen via <a href="http://www.foodnetwork.com/">foodnetwork.com</a></span></div><div align="center">green salad</div><div align="center"><a href="http://www.epicurious.com/recipes/food/views/Roasted-Vegetable-Napoleons-11431">Roasted Vegetable Napoleons</a> from <a href="http://www.epicurious.com/">epicurious.com</a><em><span style="color:#ff9966;"> (I omitted the potatoes and assembled the night before)</span></em></div><div align="center"><em><span style="color:#ff9966;"></span></em> </div><div align="center"><em><span style="color:#ff9966;"></span></em></div><div align="center"><em><span style="color:#ff9966;"></span></em></div><div align="center"><em><span style="color:#ff9966;"></span></em></div><div align="center"><span style="color:#000000;"><a href="http://cookingthisandthat.blogspot.com/2009/06/lemon-cream-cheese-mousse-cake.html">Lemon Cream Cheese Mousse Cake </a>from <a href="http://www.cookingthisandthat.blogspot.com/">Cooking This and That</a></span></div><div align="center"> </div><div align="center"> </div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><em><span style="color:#00cccc;"></span></em></div><div align="center"><span style="color:#000000;">Everything was delicious. This was the perfect spring menu for entertaining on a work night. Everything was able to be prepared beforehand. The day of, I just had to throw it all in the oven! I wish I had some pics, because everything was really great, but I just had to share these recipes!</span></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com1tag:blogger.com,1999:blog-4348961718479083907.post-19011993526438843182010-05-01T06:46:00.000-07:002010-05-03T18:58:16.917-07:00Lady Date Night (with Matt)<div><div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467224888248115186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cA95Y35G7SymfJiWtZxXx9YiQgo_4UiOMTGWBr-s8O-aKlgJ-Itk1bRnc1QoxE3HvbUJeLulz06UrVLJ27rk2BlvCgN9G7MPCOT9XUXCkXJdhS2kVEq7oYkh4nI4FTRVHtaMVAeU6DP0/s320/Latest+Download+July+27+006.jpg" /><em><span style="color:#663366;"></span></em></div><div align="center"><em><span style="color:#663366;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467226293045119906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBzhcFge4HakJYYO8LRzvDeEPlJLDmW4rd0dSyHA6vNUfZDzBvOw2Ui3E48sg_sypTtaM5PAPKe8u4GfISy1wSwOMKOocjkoazJmDFGAla4G5q9vLy0IzT2rn9iSks3u5No_dxQinJv85/s320/Latest+Download+July+27+016.jpg" /></span></em></div><div align="center"><em><span style="color:#663366;">I treated myself to these beautiful mums for our date night!</span></em><br /><br />One of my great friends Megan (above, author of the super fun blog <a href="http://failedattemptsatbeingfab.blogspot.com/">Failed Attempts at being Fabulous</a>) and I have periodic "Lady Date Nights". They are always fantastic. We have dinner, the wine is plentiful, and we catch up on life. I hosted the last date night, and we let Matt stay and play for a little while (though he could not keep up and headed off to snooze while we continued to gab). We wanted to have Megan over this time, as Matt and I have planted our first "urban oasis" (Matt's name for our new container garden). Megan is a phenominal landscape architect, and had given us tons of tips for picking out the types of plants to get. We were very proud of how we did and wanted to get Megan's approval!<br /></div><div align="center"><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467221272696768338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEsbBkpKptyuLZ_-HP2rvnBmLqh6Hj4Dexw4E0tX2RXB9T5BogfC1bsT0Ena0A_Fl9oLQy8JIilDQ3XFTYDVCrUQVPWVjMXFoYBW9cE_cU7HfXvFlI54u9Fqq8ih_IlolUbb14ZWtTzSV/s320/Latest+Download+July+27+010.jpg" /></div><div><em><span style="color:#663366;">Our pup Maya chillin with her toy next to our herbs!</span></em></div><br /><div><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467225541577550450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcwRUSV_LEXzWFeLdTVyaHI1l8LXAEbx54yqpegSAALpn8oN1I55OlFtCLdj4GvskGD1iGVx_ej37_evHerlRUG6_gzKEjhoMMnxNV00Hv1H3cp0hkU91EHxlbMalPldxaA-BgplUpJIP/s320/Latest+Download+July+27+011.jpg" /></em></div><div><em><span style="color:#663366;">lovely, eh?<br /></span></em><br />I know Megan loves Salmon Caesar Salad, so I decided to try a Williams Sonoma recipe for the Ceasar Salad. I have made the <a href="http://twopeasandtheirpod.com/parmesan-potato-pancake-with-blackened-salmon/">Blackened Salmon with a Parmesean Potato Pancake</a> from <a href="http://twopeasandtheirpod.com/">Two Peas and their Pod </a>before (a phenominal recipe by the way), and love the way the salmon turns out cooked this way. I hit the nail on the head with this combo, and it was very simple to put together the meal on a Friday night. Matt had gotten home early from work, and made the dressing and croutons, and I prepped the salmon coating and dessert the night before. </div><div><div><div><div><br /><div><strong>Caesar Salad</strong> </div><div>(I did not make any changes to the original recipe, so I will send you straight there!)<br />from <a href="http://www.williams-sonoma.com/recipe/caesar-salad.html">Williams Sonoma</a></div><br /><div><strong>Blackened Salmon</strong></div><div>from <a href="http://twopeasandtheirpod.com/parmesan-potato-pancake-with-blackened-salmon/">Two Peas and Their Pod</a></div><br /><div>Mix:</div><div>2 cups Italian bread crumbs<em><span style="color:#ffcc99;"> </span><span style="color:#ff9966;">(I used 1 cup)</span></em></div><div>2 tablespoons Italian herb mix <em><span style="color:#ff9966;">(1 Tbsp)</span></em></div><div>1 tablespoon garlic chopped in olive oil <span style="color:#ff9966;"><em>(I used 1 clove fresh garlic chopped)</em></span></div><div>1/4 tablespoon paprika <span style="color:#ff9966;"><em>(I omitted because we were out)</em></span></div><div>1 tablespoon chopped fresh parsley <span style="color:#ff9966;"><em>(I used 1/2 tablespoon dried)</em></span></div><div>2 tablespoons blackened red fish mix<span style="color:#ff9966;"><em> (1 Tbsp)</em></span></div><div>2 tablespoons olive oil</div><div>1 tablespoon grated Parmesean cheese</div><div>fresh salmon fillets <em><span style="color:#ff9966;">(I used 4 pieces)</span></em></div><br /><div>Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in preheated 400 degree oven 6 to 12 minutes or to your liking <em><span style="color:#ff9966;">(we kept them in the full 12). </span></em><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467220856220846290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_zDSgCfW39B1cq66nnzy5N90DnoMk3ciTFqTta1YNUzfcP6ODVPLEOSfquZTsUPCFrZ7VUdWCAzjC1QNulA0U4ia6fDt34YKPyU6NaMHHZgq65hQJcEu6ANxsNBxCNfN0EhVJi3hk70G/s320/Latest+Download+July+27+003.jpg" /><br /><span style="color:#000000;"><strong>Pound Cake</strong> </span></div><div><span style="color:#000000;">(no changes made, so here's the link!)</span></div><div>from <a href="http://www.williams-sonoma.com/recipe/pound-cake.html">Williams Sonoma</a></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467220625268162338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNBW1_fEtP0yjwnlW26Ve5AUegrrqYO9uDTA_AJlTCAC73h1T6wZUehAk0WtMNKiQ1YC_pq2Us1Ke0Nqg0YaSaMDFnnknEFa8Zjjg7986hEUX5XO9dHGC6XKDNS_0AZFAO6jNzAPs5ZRk/s320/Latest+Download+July+27+017.jpg" /><br /><div><strong>Cinnamon Ice Cream</strong></div><div>It was SO SO SO SO SO good. But I don't know where I got the recipe. I think I threw it out. UGH. But I promise you that I will find it, make it again, and post it. It is my new mission. Stay tuned, as it was <em>deluxe.</em></div></div></div></div></div></div></div></div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com1tag:blogger.com,1999:blog-4348961718479083907.post-5735818430066838362010-04-09T16:51:00.000-07:002010-04-27T18:43:42.254-07:00Salmon Pesto Pasta<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D_KkK_c5dxpRZ9blTVk8HbKJprewinFzCXFE0-W9UxEf3Q1GhiLwR-m63XYtjFA4S2AMAs30_39Vu2-YemMLsSXi512ZSc4Kwi5q-NJGJQz6tyNgjEw9_NTlU1HWPtVWb9n-6FEbzBUa/s1600/Latest+Download+July+27+189.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464997297720878434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D_KkK_c5dxpRZ9blTVk8HbKJprewinFzCXFE0-W9UxEf3Q1GhiLwR-m63XYtjFA4S2AMAs30_39Vu2-YemMLsSXi512ZSc4Kwi5q-NJGJQz6tyNgjEw9_NTlU1HWPtVWb9n-6FEbzBUa/s320/Latest+Download+July+27+189.jpg" /></a><em><span style="color:#009900;"> Check out the beautiful bowl my parents just brought me back from their trip to Ireland!</span></em></div><div align="center"><em><span style="color:#009900;"><br /></span></em><div align="center">Lent. A time of preparation for the holiest day of the Christian calendar. And a time to try all sorts of new seafood dishes :) Matt picked this out for a Friday night that we are spending alone together. Since I love his input (and most importantly, because I am AWFUL at making decisions), on nights like this, I email him a list of recipes I am considering, and ask him to choose. This time, I knew what he would pick. Pesto is Matt's favorite sauce. This was a fairly simple recipe, came together nicely, and could easily be prepped beforehand (perfect for entertaining). According to Matt, even the leftovers were wonderful!<br /><br /><strong>Salmon Pesto Pasta</strong><br />from <a href="http://www.crumblycookie.net/">The Way the Cookie Crumbles</a><br /><br />8 oz pasta <em><span style="color:#ffcccc;">(I used the full pound)<br /></span></em>12 oz salmon <em><span style="color:#ffcccc;">(again, I used a pound)</span></em><br />salt and pepper<br />1 teaspoon grated lemon zest <em><span style="color:#ffcccc;">(I used about 2 tablespoons)<br /></span></em>1 tablespoon olive oil<br />1 teaspoon lemon juice <em><span style="color:#ffcccc;">(I forgot this- oops, too much vino...)</span></em><br />5 oz evaporated milk<br />1/2 cup pesto (recipe follows)<br />grated parmesean<br /><br />Bring large pot of water, add some salt and the pasta; stir to separate. Cook the pasta to al dente, drain. Pour evaporated milk into empty pot and simmer over medium high heat until reduced to 1/4 cup. Add cooked pasta to pot and stir to combine.<br /><br />Adjust oven rack to upper middle position and heat broiler. Line a baking sheet with foil (we were out that night, so I skipped this :). Season skinless side of salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice (forgot). Use fork to flake into bite size pieces.<br /><br />Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in basil. <em><span style="color:#ffcccc;">I would add a little reserved pasta water to this as well to moisten it a tad. </span></em>Top with Parmesean.<br /><br />Pesto</div><br /><div align="center">1/4 cup pine nuts</div><div align="center">5 medium cloves garlic, unpeeled</div><div align="center">2 cups packed fresh basil leaves, rinsed thoroughly <em><span style="color:#ffcccc;">(I didnt measure, just used all of the leaves on a grocery store plant)</span></em></div><div align="center">2 tablespoons fresh parsley leaves, Italian (optional- <em><span style="color:#ffcccc;">I opted out</span></em>)</div><div align="center">1/4 cup extra virgin olive oil</div><div align="center">pinch table salt</div><div align="center">1/4 cup fresh grated Parmesean cheese</div><br /><div align="center"></div><div align="center">Toast nuts in a small heavy skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor fitted with steel blade.</div><div align="center"> </div><div align="center">Add the unpeeled garlic to empty skillet and toast, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to the food processor bowl.</div><br /><div align="center"></div><div align="center">Place basil and parsley in heavy duty, quart size, zip lock baggie. Pound with flat side of meat pounder until all leaves are bruised. </div><br /><div align="center"></div><div align="center">Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl with flexible spatula. </div><br /><div align="center"></div><div align="center">Transfer mixture to small bowl, stir in cheese, and adjust salt. (can be covered with a sheet of plastic wrap placed directly over the surface or filmed with oil and refrigerated up to 5 days)</div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-38535716962332218972010-03-08T16:28:00.000-08:002010-03-08T17:12:54.912-08:00Sweet and Spicy Slow Cooker Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ7TD7jPaBOxYvBPYMb6WrLJpXZG_ZcykQzm-KHhpAXCC4F8FkHPDhtQJt_EU61MShuxvUldRLFmXcsTV1n7coD2w2_IsVdOg_OO1h7Ec2hqtHf7RelcuF2qa4QSfHBmEXvlWmftL1r4i/s1600-h/Latest+Download+July+27+153.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446434920187602786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ7TD7jPaBOxYvBPYMb6WrLJpXZG_ZcykQzm-KHhpAXCC4F8FkHPDhtQJt_EU61MShuxvUldRLFmXcsTV1n7coD2w2_IsVdOg_OO1h7Ec2hqtHf7RelcuF2qa4QSfHBmEXvlWmftL1r4i/s320/Latest+Download+July+27+153.jpg" /></a><br /><div>I have quite the love affair with my crock-pot. My husband has also grown to have a deep affection for this magical appliance. You can chop up a bunch of random things, throw them in together, let it cook all day while you are at work, and VOILA, the results are always incredible! There is nothing better than coming up the stairs in our apartment building and following the fantastic smells to our own door. All with such little effort!</div><br /><div></div><div>This recipe is another fantastic one from <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a>. FOUR ingredients, that is all it took, all of which we had in our cabinets already. Add some taco extras, and you get a super weeknight meal.</div><div align="center"><strong></strong></div><div align="center"><strong>Sweet and Spicy Slow Cooker Tacos</strong></div><div align="center">from <a href="http://prudencepennywise.blogspot.com/2008/09/slow-cooker-sweet-and-spicy-chicken.html">Prudence Pennywise</a>, by way of <a href="http://mykitchencafe.blogspot.com/2008/11/i-love-slow-cooker-meals.html">My Kitchen Cafe</a></div><br /><div align="center"></div><div align="center">1 pound boneless, skinless chicken breasts <em><span style="color:#ff6666;">(I used boneless, skinless chicken thighs)</span></em></div><div align="center">1 (14 oz) can petite diced tomatoes, drained</div><div align="center">1/3 cup brown sugar</div><div align="center">1/4 to 1/2 teaspoon crushed red pepper <em><span style="color:#ff6666;">(I used 1/2)</span></em></div><br /><div align="center"><em><span style="color:#ff6666;"></span></em></div><div align="center"><span style="color:#000000;">Coat the inside of your crockpot with nonstick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours </span><span style="color:#ff6666;"><em>(I cooked on high for 10 hours),</em> </span><span style="color:#000000;">or until chicken shreds easily with a fork. (chicken will absorb liquid after it is shredded) Serve in tacos </span><span style="color:#ff6666;"><em>(I served with shredded cheese, fresh tomatoes, and lettuce, all wrapped up in a tortilla- delish!)</em></span></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com2tag:blogger.com,1999:blog-4348961718479083907.post-20391172363167698252010-02-10T17:28:00.000-08:002010-02-25T17:02:35.365-08:00Baked Pasta with Chicken Sausage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtzTfbMe-6PR8Jkc9ebsipH1D9-efYqffYSqJgWpuriD9WAvv6leC6KPC7dm-iiP_yarXcGnNyLnDHkYkejZmdnDBoPpZ5NEO7-9zX-7CNx35s5uG_gI68QPVjVoqUIAEOpW7nfG0Twq3/s1600-h/Latest+Download+July+27+186.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442339871172901682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtzTfbMe-6PR8Jkc9ebsipH1D9-efYqffYSqJgWpuriD9WAvv6leC6KPC7dm-iiP_yarXcGnNyLnDHkYkejZmdnDBoPpZ5NEO7-9zX-7CNx35s5uG_gI68QPVjVoqUIAEOpW7nfG0Twq3/s320/Latest+Download+July+27+186.jpg" /></a><br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_MUwc5D1hIV-shQBPF2LdpeL1axDTtWN4hRiM5XQk_udZs57Fl40AvDrdG1-KG0fkSZHvftPy55LZE85KMtXw8eghyphenhyphenFMg02U0PYv-FAiGmcpgKnexp6rC-Z0MmRsGjhlcFTEFEHtV9UR/s1600-h/Latest+Download+July+27+173.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442339644210164498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_MUwc5D1hIV-shQBPF2LdpeL1axDTtWN4hRiM5XQk_udZs57Fl40AvDrdG1-KG0fkSZHvftPy55LZE85KMtXw8eghyphenhyphenFMg02U0PYv-FAiGmcpgKnexp6rC-Z0MmRsGjhlcFTEFEHtV9UR/s320/Latest+Download+July+27+173.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4sueTl5AktfB42lnK6V0CzwvO9k82RxwXrmIPTC2io8D1yTLW96YFGxriLKx3d1U4Qj8tZsPKRJLLbBj-KYNbBlLj9I_UQjJ6lp2ZeillN45uEoZ8BBUDbzA8HEQ1T0mX68lbD9bXNmL/s1600-h/Latest+Download+July+27+172.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442339559338064962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4sueTl5AktfB42lnK6V0CzwvO9k82RxwXrmIPTC2io8D1yTLW96YFGxriLKx3d1U4Qj8tZsPKRJLLbBj-KYNbBlLj9I_UQjJ6lp2ZeillN45uEoZ8BBUDbzA8HEQ1T0mX68lbD9bXNmL/s320/Latest+Download+July+27+172.jpg" /></a><br /><div>SNOW DAY! Snow days don't get any less exciting when you are a grown up than when you were a kid. Well, working from home is not as fun as spending the day sledding and building snowmen, but snow days are still pretty phenominal. And after a beautiful walk in the snow, a baked pasta was the perfect end to the day. I made sure to plan ahead when I heard the forecast, and sent Matt to the store for the ingredients for <a href="http://mykitchencafe.blogspot.com/2009/09/baked-pasta-with-chicken-sausage.html">Baked Pasta with Chicken Sausage </a>yesterday <em>just in case</em>. This recipe did NOT disappoint our craving for something warm, hardy, and delicious. And it makes so much, that you can definitely freeze half for another time, which is so useful for pretty much everyone out there who can't find enough time in the days. This pasta is fairly simple to make, comforting, and delicious. The smoked sausage in the pasta adds such a yummy, interesting flavor. Matt has been in the kitchen since finishing his plate, pretending to clean the dishes, but really cleaning the leftover pastas :) <div><div><div><div><div><div><div><div><div><div><div><div><div><br /></div><div align="center"><a href="http://mykitchencafe.blogspot.com/2009/09/baked-pasta-with-chicken-sausage.html">Baked Pasta with Chicken Sausage</a><br />from <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a>, adapted from Martha Stewart Everyday Food<br /><br />1 tablespoon olive oil</div><div align="center">1 medium red onion, chopped<br />4 cloves garlic, minced</div><div align="center">1 (14.5 oz) can diced tomatoes</div><div align="center">1 (14.5 oz) can crushed tomatoes</div><div align="center">1/2 teaspoon dried oregano</div><div align="center">1/2 teaspoon dried basil</div><div align="center">1/2 cup heavy cream</div><div align="center">1 pound rigatoni <em><span style="color:#ff6666;">(I used whole wheat)</span></em></div><div align="center"><span style="color:#000000;">10 oz frozen spinach, thawed and drained well, or 8 oz fresh baby spinach </span><span style="color:#ff6666;"><em>(I used fresh)</em></span></div><div align="center">12 oz precooked smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick <em><span style="color:#ff6666;">(I used turkey)</span></em></div><div align="center"><span style="color:#000000;">8 oz mozzarella cheese, half diced and half shredded</span><br />1/4 cup shredded Parmesean cheese</div><div align="center"> </div><div><br />Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion, heat until translucent, about 3 minutes <span style="color:#ff6666;"><em>(about 8 minutes). </em></span><span style="color:#000000;">Stir in garlic, heat another minute.</span></div><div><br />Stir in tomates, oregano, and basil; simmer 8-10 minutes. Add cream, cook until heated through, about 5 minutes. Season with salt and pepper to taste.</div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442339486429527986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4S1NLtvdyIFk4rslLyRzBTvWm46gBhpwzwldqpBlLttp3dVVsoR2k5u5GX3bthUoEFUlsgB-6Dcx2y1hgkaLPPLiWyrYWYDStjYhDQCw_cWDo3TtJHKd9H7Wz8UEKjp-1asqtVKz1i4p/s320/Latest+Download+July+27+176.jpg" /><br /><div align="center">Meanwhile, heat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (if using fresh spinach, add it to the pot of boiling water right at the end and cook until wilted) Drain, and then return contents to the pot.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442339344904614786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPfWdVS_aWc2_WbICSlci6ok5erctbDtw0NLQIi7-DlBpAt4FD_YG3rJVJAbWa5I1TGvnWMvIg9poFePZeYLeGkT_EEY-z3Yc59Mv-tO8lrXAlHXauKoN7buhFiFyaoE3tRXMel5GqE6F/s320/Latest+Download+July+27+177.jpg" /><br /><div align="center">Add tomato sauce, sausage, and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9x13 inch pan (or split between two 8x8 pans). Top with grated mozzarella and Parmesean. Bake until browned and edges are crisp, about 20-30 minutes.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442339245765459490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweTjPyZDgQwBEb1XM0_It2m-njpus-Z1-XbURzoEWEdK4Ygf_lFKcoYWJsyejxReYw_M79kliOab6v5QV-QWhSVYS-4ZKNPRjjSKOf4Re5kpgaGuLUT0vgJG4fEUmBrKN4xVyJbiyELfk/s320/Latest+Download+July+27+187.jpg" /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com3tag:blogger.com,1999:blog-4348961718479083907.post-20269182959968226872010-02-09T17:15:00.000-08:002010-02-09T17:55:34.966-08:00Caramel Apple Crumb Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RznN1We_8y_pc0yCxWxJB2qbQnb2vUDNqKbyIfxZp-XNMCZ5HJfJ09Ax9w31YKji6PP58EV2750sHZf71ronaI9bG5aKLDUhxduo6Q4Jkn4llfc3NF27EACGfK05cvb1exCSr32FbjzV/s1600-h/Latest+Download+July+27+142.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436425258574622770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RznN1We_8y_pc0yCxWxJB2qbQnb2vUDNqKbyIfxZp-XNMCZ5HJfJ09Ax9w31YKji6PP58EV2750sHZf71ronaI9bG5aKLDUhxduo6Q4Jkn4llfc3NF27EACGfK05cvb1exCSr32FbjzV/s320/Latest+Download+July+27+142.jpg" /></a><br /><div> Have you seen "The Cake Boss" yet? It is about a bakery named Carlo's in Hoboken, NJ, about 5 minutes from our home. And they make the most AMAZING crumb cake. It is about 7/8 crumb, and 1/8 cake, the perfect proportion iun my opinion. You have to get to the bakery first thing in the morning to have a shot of even getting some. But I may not even try to brave those lines anymore after discovering this recipe! This crumb cake was so delicious, the perfect proportion of crumb and cake, with caramel apples separating the two. I did not make any changes to the original recipe, so I will link you right to <a href="http://dinnersforayear.blogspot.com/">Dinners for a Year and Beyond</a>:</div><div> </div><div align="center"><strong><a href="http://dinnersforayear.blogspot.com/2008/02/caramel-apple-crumb-cake.html">Caramel Apple Crumb Cake</a></strong></div><div align="center"><strong></strong> </div><div align="center"><em>Preparation pictures and some randoms from our brunch:</em></div><div align="center"> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436424987861347746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyf0q7nZYSATF9GvHSeQD1T4B3DZIll_7HbImDCLpSgaW9VZaGV-1J5o5rCl0Om40IlAf1WLNbuWaPs4dULYAsdesCGmQUsbCvwo8ekTKAbcl5h1gkGWvt61lz8W7U5ss6PIQ-FUOOTvr6/s320/Latest+Download+July+27+134.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436425112965057314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZTi1dLXEorvuP5ZqUSUiY-C2H-JTO1G5-nafKbQ1MwuA1kp0aFMpQw_x64jxG9vB3umGKmIzeg8Riis9EwksmaFjiurmN6lrUToWqY3RfTrczMyYYwZm8ohQxhMWuZEBgkdSGxwWavwR/s320/Latest+Download+July+27+138.jpg" /></div><div align="center"> </div><div align="center"> </div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436424596126610754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiY2MnO9-mbQVEC7NgMsfpe578GAYppomT_0orWw5_oO-0Mw1maONhVhqgXfY-4sAwIV_j9pdcHcUz2LOnIF45-0b8E1T0RwkboJt9b-WSrCxnJ7A8qRjRmbKV8pXnxDMo4MsTNdLWox_/s320/Latest+Download+July+27+141.jpg" /></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436424513199671138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoGGTZfSwKj61WQMt9wcx3bMIDic4Kc58ldmA9FDh-nqRdKBND1vd4oVYiBPAYZTScH077r2vavRmAq67m_H_48YLtfOdB2z4LdEV_xiqYnYS8I6rZhhyphenhyphenMB2CfD6brA6smpjtWTuHSDt_/s320/Latest+Download+July+27+140.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436424418760421634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhxzCaiPnclQ9GX44I2EhisGNsXLBpI4DzthV-4qB03NfC-YLZL8VqouhG30Zz-bBQf-kcuwtYLXglwcyhU0wdpw_QGXQ67QSlFOJM3I7GSRE0DlehVsjRHn5yuQo9wsmJsrH-SqF26Bg/s320/Latest+Download+July+27+139.jpg" /> <div><em>My husband helping in the kitchen :)</em></div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com2tag:blogger.com,1999:blog-4348961718479083907.post-75555901543744254302010-01-31T09:21:00.000-08:002010-01-31T09:59:20.603-08:00Mongolian Beef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IYByo7PRShNi8WzgQl45hJo-bhkOdumSCLU1muS3rJdx-TIvv5SxsDWrX0LA9WtIPjO396WJeDSDRXyQWJogYnw8I8owOW5FA7uJVMg7Cvbr56Y3t47DQg3cmfY9blsahKiM1lkpoRBe/s1600-h/Latest+Download+July+27+129.jpg"><img id="BLOGGER_PHOTO_ID_5432963043569318258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IYByo7PRShNi8WzgQl45hJo-bhkOdumSCLU1muS3rJdx-TIvv5SxsDWrX0LA9WtIPjO396WJeDSDRXyQWJogYnw8I8owOW5FA7uJVMg7Cvbr56Y3t47DQg3cmfY9blsahKiM1lkpoRBe/s320/Latest+Download+July+27+129.jpg" border="0" /></a><br /><div><div><div align="center">You have to try this dish soon. It came from Confections of a Foodie Bride, under the category "Take out Fake out". And when you are craving some yummy takeout, but want a healthier homemade take on it, this is the perfect dish to make. The beef ends up in a gooey sweet sauce; it tastes so indulgent, but isn't really too bad for you, and very easy to make. I served this with some sauteed red peppers and broccoli and brown rice to kick up the healthy factor :)<br /><br /><strong>Mongolian Beef</strong></div><div><br /></div><div align="center">1 lb flank steak, thinly sliced crosswise<br />1/4 cup of cornstarch</div><div align="center">3 tsp vegetable oil, divided</div><div align="center">1/2 teaspoon grated ginger</div><div align="center">1 Tbsp minced garlic</div><div align="center">1/2 cup water</div><div align="center">1/2 cup of low-sodium soy sauce</div><div align="center">1/4 cup brown sugar (measured, not packed)</div><div align="center">3/4 tsp red pepper flakes</div><div align="center">1 large green onion, sliced thinly</div><div><br /></div><div>Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.</div><div><br /></div><div>Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. </div><div><br /></div><div>Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. <em><span style="color:#ff6666;">(this took about 30 minutes to get nice and gooey for me)</span></em></div><div><br /></div><div>Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.<br />Yields: 2 servings</div><div align="center"><em>beef being tossed in cornstarch</em></div><img id="BLOGGER_PHOTO_ID_5432962209949065938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgA62ch5EodN1uddwZ-vX_TisRnlmykufye42T9dpc-MF8J1wLcR80CjCzBuQ0kIEGlY6ag2NmIrMXFOLf3R6-54XLgmntomDIQZRuSbZlYeozukgv8vs1VHEwKmSfkJxUvklfA_hs5tdD/s320/Latest+Download+July+27+113.jpg" border="0" /></div></div><br /><img id="BLOGGER_PHOTO_ID_5432962336293885410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Av8AzkubTQtMK35tw0ynvPcJBoym8ulhLweq5VxcciFDd8ie1oE-91Mmm_TbZi69AjigzQG3LrbHTG_xi0ECVX4tIazPzXH4stGTF9NrOxwZBTO2XwKCJlK65p1YuWXBxLnBrVwUAfdh/s320/Latest+Download+July+27+117.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5432962554875360450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1VqRoOyd7YPIR-rFj3a0W0mDgY8Y8PjjC_3eSwaP8rqwne41BMKhrkhYJExoZLHM3KbOnsktirX_uE_znkqvcklqCi6d_BR5wmO1l1Rzfx0Napv-Kyh9Di5NOgo-9mOWk7_n_YiYKhD-/s320/Latest+Download+July+27+120.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5432962908218797394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTg2_cvbugi-_IxYmnA2ifvn2tq0Elrm_nhzeOl14i8I1M43wsgo_ZZX08uJxugx5hfqoZl09gj4lO7a8Llj5KJOR57S41a96pLurSf0Qdgcj1cgUFoZmAvH7D3U-Ha0y2mlx0-BE1ZTn/s320/Latest+Download+July+27+121.jpg" border="0" /> <p align="center"><em>the finished product!</em></p>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-76161109975484750492010-01-24T09:36:00.000-08:002010-01-24T09:54:33.691-08:00Deluxe Chocolate Marshmallow BarsChristmas weekend was topped off with the last NY Giants game of the season. Even though it was sad that they stunk and that it <em>was </em>the last game of the year, we had a blast. We didn't get home until late the night before the game, and needed a quick tailgating dessert to bring with us. I found this recipe on Colleen's blog and it was a HUGE hit. They kind of reminded me of my favorite candy bar, an 100 grand, but instead of caramel, with peanut butter. YUM! So. good. And really easy, took me maybe a total of 30 minutes to make? I will link you straight to <a href="http://cookingthisandthat.blogspot.com/">Cooking This and That</a>, because I did not make any changes to Colleen's directions.<br /><br /><br /><div><div><div><div><div align="center"><a href="http://cookingthisandthat.blogspot.com/2008/09/deluxe-chocolate-marshmallow-bars.html"><strong>Deluxe Chocolate Marshmallow Bars</strong></a></div><div align="center"></div><br /><img id="BLOGGER_PHOTO_ID_5430364407525356114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0BxzZxhSzXkKVF1E6vnmdAZXfgp5QGUBBrFDEiavLIgiAW48_nJWD5GCsb44FWXCFUoihyphenhyphen3K8oyplsYQWR2CgWVYif4uy7c24Hr9E9wA2zySGRsUNry7Js4pEgnjJVbbJLYnx2HeHpxw/s320/Latest+Download+July+27+032.jpg" border="0" /><br /><br /><img id="BLOGGER_PHOTO_ID_5430365360344820482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8A7IdmRvNByK9gY03_fWiHHF6G2xGdYikNeogZxT2qG6Z7MYPP8UAMxxgsIeDzR6gZu6gXnHrgUzDxW9nmMPOjWlACk0D-rETVJgw2TOuRJEmee3bpQerm6HXX-WRRTbhOZZnXcP1JbnA/s320/Latest+Download+July+27+033.jpg" border="0" /><br /><div></div><br /><img id="BLOGGER_PHOTO_ID_5430364627243725074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nRnYL5zy6UJ7WAzN2-P3hcq23WaCpCWF0diQtiY47GhK6n-cu2jnSR-AQYB1ncXzkJGK3-TkOoPJ0LQd3AQ4zQA30SJcVhJ05DTMLVWplxg8j49S2beUDxh_nvOPP_FiW-YxOC2p2SyR/s320/Latest+Download+July+27+034.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5430364808787190098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstXCpSGYIgFkDdotjEVq-F4Oi11s9bZBeHLTwfoYzpEtzRnU-oD9lb2Cpv8WoLLp4plB3X8hyphenhyphenI47r2Kp3pPPH1LZs-KdyAhHwH9mz-9pk0P6T4XexGDr7erwgf4Px_gqKARuld6ecniyj/s320/Latest+Download+July+27+036.jpg" border="0" /> </div></div></div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com1tag:blogger.com,1999:blog-4348961718479083907.post-67271947665738059952010-01-18T06:26:00.000-08:002010-01-24T09:56:04.172-08:00Holiday Morning Buns<div align="center">As I was poking around at <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a> after I had found the <a href="http://ingredientsforawonderfullife.blogspot.com/2010/01/pomegranate-cheesecake.html">Pomegranate Cheesecake </a>recipe from the site, I discovered the perfect Christmas morning breakfast, Holiday Morning Buns. It is genius- you can make the buns as far ahead of time as you want and then stick them in the freezer. You don't even have to thaw them before you bake, they just go from the freezer to the oven, and after a little over an hour of baking, you have some awesome buns.<br /></div><div align="center">Matt was very skeptical, as he saw that there was no sticky glaze on top, and thought that without a sticky glaze, there was no way the buns could be <em>that</em> good. But they were. They weren't too sweet, which sometimes in the morning makes me sick. And plus, who wants something so super sweet and heavy Christmas morning, when you know all of the Christmas dinner delishessness is yet to come!? And I was very skeptical, as I realized while I was making these, that I had no extra cream at all (which the recipe suggests to use if the dough isn't cohesive); I could have probably used the extra cream, but the buns still turned out fantastically. The recipe was easily doubled, so I had enough for us for Christmas morning, and enough to take to CT with us for Christmas with Matt's family the morning after.</div><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5428089296320928738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRVGAsvOaZWvcy3IsaItRLGrf8drdYts-Kq-eNtxxbi3Pv1TeE4m-e-qeqr2pBhyphenhyphenTmyWV8nqz5bntCAPbi003GdQ2aYiD4HuMLuCF4PRFUbLf7zjF4GxpAHpe4_Uqq95kpobDAbibfasE/s320/Latest+Download+July+27+010.jpg" border="0" /> <p align="center"><br /><em>Assembly line of batter, melted butter, and cinnamon sugar love:</em></p><img id="BLOGGER_PHOTO_ID_5428089405944528130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXHwjllG38DLzcfR14Xj2LgMnk228rq7j1mufzYpBCnc6umeEzzXZ4atJsc2xcekWnH3Byjg4rDJHtNFoeAc1rSAe5soR0e7n8xg2HLpDNWgApz6R_n7DlESKybNgFZVB9y3AT1EeH7Ku/s320/Latest+Download+July+27+011.jpg" border="0" /> <div align="center"><img id="BLOGGER_PHOTO_ID_5428089497621993266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAzasHoyXISB0nu2y4ev9lMPM0IY7PfG8xgvg7bqbibbEJGLoTxnSZ0wZVV7T-nlaFmCuppK96CxXJeI7rvqiE7vUBN00TjrpSPjyJjrOwQD289WTx5AInQE4wOo0EcDEIhhf0ndwsG8A/s320/Latest+Download+July+27+012.jpg" border="0" /><em>Balls of goodness ready to be stuck in the feezer.</em><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5428089586538460338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEBz-9qKtLjO6TS9nkgda3ZAfB5JKkJ7uhEqRQlQtjMr7ajRx3N5znkGqPCNZcJsfvbmxcoidKTp62T8kknwaBgZnJtUXfTSDPWhUzAA7yCStrvGGUjhU6gpVXEsZt0aNmW-g0Vr6lKFM/s320/Latest+Download+July+27+015.jpg" border="0" /><em>The finished product- I forgot to take a snapshot before we dug in!<br /></em><br />These will definitely become a Holiday tradition for our new family :)<br /><br /><br />No changes were made from the original, so I will just send you directly to the recipe:<br /><br /><div align="center"><a href="http://mykitchencafe.blogspot.com/2008/12/holiday-or-birthday-morning-buns.html"><strong>Holiday Morning Buns</strong></a></div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-63671894745563899942010-01-17T15:10:00.000-08:002010-01-24T09:55:18.843-08:00Yellow Buttermilk Cupcakes with Swiss Meringue Buttercream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekYEEOhLl4Y6ve_-SYX1Dx26SdoyIEy6d7c5edu_DHpBi4kfCj8ybusMvxJJ5q7ZmdsQoqHPSLn-V6bvLCOEeCBpDS9Xri8oTS__86F6Z9cyf_NNaHhaaPF_Ft9uxLlMSEQtFHNWHGXuJ/s1600-h/Latest+Download+July+27+027.jpg"><img id="BLOGGER_PHOTO_ID_5427858352410434482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekYEEOhLl4Y6ve_-SYX1Dx26SdoyIEy6d7c5edu_DHpBi4kfCj8ybusMvxJJ5q7ZmdsQoqHPSLn-V6bvLCOEeCBpDS9Xri8oTS__86F6Z9cyf_NNaHhaaPF_Ft9uxLlMSEQtFHNWHGXuJ/s320/Latest+Download+July+27+027.jpg" border="0" /></a> You know you have a winner of a recipe when your sister randomly exclaims on January 16th how awesome the cupcakes you made on Christmas were. She was right, you really can't compare boxed cupcakes to homemade ones. If you have the time, these are so worth it! I made these for the kids for Christmas, but they were definitely a hit with the adults as well. The recipe comes from a cookbook, Martha Stewart Cupcakes, that my sister and niece gave me at my cupcake themed bridal shower:<br /><div><div></div><br /><img id="BLOGGER_PHOTO_ID_5427851715775894722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qw6AJiJt3IG2JVV3a-VN1vlZiDAi43-Ozvmro2qCwJOd1kMavnO2JWroyv_NE8Z8TIc8igkme1_vHOvI_rjS83t17cXGhhXg1TKheZEskQBFcwu_WMBeZ6Kp_ibRw6XJEP3qQwfGr2T2/s320/shower.bmp" border="0" /><br /><br /><div align="center"><strong>Yellow Buttermilk Cupcakes</strong></div><div align="center">3 cups cake flour (not self rising) </div><div align="center">1 1/2 cups all purpose flour</div><div align="center">3/4 teaspoon baking powder</div><div align="center">2 1/4 teaspoons baking powder</div><div align="center">1 1/2 teaspoons coarse salt <em><span style="color:#ff6666;">(I use regular salt for everything)</span></em></div><div align="center"><span style="color:#000000;">1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature</span></div><div align="center">2 1/4 cups sugar</div><div align="center">5 large whole eggs plus 3 egg yolks, room temperature <em><span style="color:#ff6666;">(I messed up when I was separating the egg whites and yolks of the egss that I had brought to room temp, so I had to use yolks straight from the fridge and it was fine)</span></em></div><div align="center">2 cups buttermilk, room temperature</div><div align="center">2 teaspoons pure vanilla extract</div><br /><div align="left">Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt. With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combines after each. Beat in vanilla.</div><div align="left"></div><div align="left">Divide batter evenly among lines cups, filling each 3/4 full. Bake, rotating tins halfway through, until cucakes spring back when lightly touched and a cake tester inserted in centers come out clean, about 20 minutes. Transfer tins to wire racks to cool, 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to two months, in airtight containers.</div><br /><div align="left">To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to three days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5427858494515086466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPTYR1i_jTo1n7vq18RXwgEz-Wwi2ewg71fFK8fC3KcJuMK9RySqfK-POlOwisKedUvkpCcWc-5gqu5sxAju_CKNhFoHoEDE3jYg5PxOwXakbcjgbkL7Hm30XxK3twWl8OMziUzYx4F3I/s320/Latest+Download+July+27+001.jpg" border="0" /><br /><strong></strong></div><div align="center"><strong>Swiss Meringue Buttercream</strong><br />5 large egg whites</div><div align="center">1 cup plus 2 tablesppons sugar</div><div align="center">pinch of salt</div><div align="center">1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature</div><div align="center">1 1/2 teaspoons pure vanilla extract</div><div><br />Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer. Set over a pan of simmering water. Whish constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed in between fingertips). </div><div></div><div align="left">Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (testy by touching the bottom of the bowl), about 10 minutes.</div><div></div><div>With mixer on medium low speed, add the butter, a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla, switch to the paddle attachment <em><span style="color:#ff6666;">(I forgot this step and continued with the whisk attachment- didn't seem to matter!),</span></em> and continue beating on low speed until all air bubbles are eliminated, about two minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. </div><div></div><div>Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to three days or freeze up to one month. Before using, bring to room temperature and beat with a paddle attachment on low speed until sxmooth again, about 5 minutes.</div><div><br />Optional- to tint buttercream (or royal icing), reserve some for toning down the color if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is acheived. Avoid using too much food color too soon, as the hue with intensify with continued stirring; if necessary, you can tone down the shade by mixing some reserved, untinted buttercream.</div><img id="BLOGGER_PHOTO_ID_5427858693336836754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbztzuBMSIhyphenhyphenj16hdmEMlvwreHig0sM8Bx3m_YAm26v_a28-SJP9JHkhDzqrk63VLYfQXMVuK37nVO6o8UX5PsUY2JuHaQzUmg-vz6kXDO1foB8uAQ277AqxQi77K_VuMipBUYyvtU-B7T/s320/Latest+Download+July+27+017.jpg" border="0" /><br />Super patient Matt helped me by making these adorable penguins for the tops of the cupcakes. He used Jordan almonds, and dipped them in melted chocolate. He used a ornage sprinkle for their noses and Swedish fish cut up for their feet- how freakin cute?! I bought special sugar at a baking shop in the city for the snow effect on the frosting, and candy canes for the North Pole signs.<br /><div> </div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-90479752877646764962010-01-10T15:38:00.000-08:002010-01-10T16:00:08.525-08:00Pomegranate Cheesecake<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgsiQ6y4iJZtQZuSp1lnBu0xpYGTUtWz4MGXWluBADyqlaCwJXvNs1NR_h_FvugDvB29E6kQfwYnFH8IVbSJj59MmGpITIDpSHafAJSpMDD8GRSOLGFFpZUrVRaOjoDnCFZO0H5fLeIBY/s1600-h/Latest+Download+July+27+029.jpg"><img id="BLOGGER_PHOTO_ID_5425263820829818994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgsiQ6y4iJZtQZuSp1lnBu0xpYGTUtWz4MGXWluBADyqlaCwJXvNs1NR_h_FvugDvB29E6kQfwYnFH8IVbSJj59MmGpITIDpSHafAJSpMDD8GRSOLGFFpZUrVRaOjoDnCFZO0H5fLeIBY/s320/Latest+Download+July+27+029.jpg" border="0" /></a> Another awesome recipe from <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a>. I have made many cheesecakes, as it is the easiest dessert to make gluten free for my mom. This one was delicious, had a unique lemony flavor to the cake, and the glaze make it look so Christmasy! I omitted the pomegranate seeds because, frankly, I don't get them. Are you supposed to eat them? I have tried eating them and they aren't good? Are you supposed to spit them out? Cause that would be a big pain. So since I don't understand their function, I ditched them!<br /><div align="center"><strong>Pomegranate Cheesecake</strong> (adapted from Better Homes and Gardens)</div><div align="center">*Plan Ahead: the cheesecake needs to be chilled for at least 4 hours or up to overnight.</div><div align="center"></div><div align="center">Crust:</div><div align="center">1/2 cup butter, softened</div><div align="center">1/4 cup packed brown sugar</div><div align="center">1 egg</div><div align="center">1 1/4 cups all purpose flour</div><br /><div align="center">Filling:</div><div align="center">4 8-oz. packages cream cheese, softened</div><div align="center">1 1/4 cups granulated sugar</div><div align="center">1/4 cup all purpose flour <span style="color:#ff6666;"><em>(I used gluten free flour)</em></span></div><div align="center">3 eggs</div><div align="center">1 tablespoon vanilla</div><div align="center">1/2 cup sour cream</div><div align="center">1 teaspoon finely shredded lemon peel</div><div align="center">3/4 cup pomegranate seeds <em><span style="color:#ff6666;">(I omitted)</span></em></div><br /><div align="center">Topping:</div><div align="center">1 1/2 cups sour cream </div><div align="center">1/4 cup sugar</div><div align="center">1 teaspoon vanilla</div><div align="center"></div><div align="center">Pomegranate Glaze:</div><div align="center">1-16-ounce bottle pomegranate juice </div><div align="center">1/4 cup brown sugar</div><div align="center">1 1/2 tablespoons cornstarch</div><div align="center">1/2 cup pomegranate seeds <span style="color:#ff6666;"><em>(I omitted)</em></span></div><br /><div align="center">For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside. Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.</div><br /><div align="center">For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice - and it won't look as pretty). Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn't matter if the cheesecake cracks on top since it will have a sour cream topping.) For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.</div><br /><div align="center">For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.</div><br /><div align="center">When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.</div><div align="center"></div><div align="center"><em>Bottom crust baked, ready for filling</em></div><div align="center"><img id="BLOGGER_PHOTO_ID_5425263480464097282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTn5eh5C2yEG-2CNqC3UVgBF36aMwx3DFRWRBOIrrCjPZryXmPS4IRLzihfPjkt6uXwKRjZlVyjGWy3sNe1odmTU0TKFvAYQ5Hie-RIveehXSK8D7cBqAZF8jgkQFgAFHChEyJ6EzZhIP/s320/Latest+Download+July+27+003.jpg" border="0" /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5425263557487511346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40RCkFbbgowvwps7vGBPx26qw5gIEkvjLU3sSKoxQoY5BxVfpvKme20pWS1dWW6bZtshHkT8GfQ_UIYiY4CUI5KP9e3cYPLmA0wJeAT41e8bQaflO5dvp-dLCZ8VVH94bR7LGI6FMbrI8/s320/Latest+Download+July+27+006.jpg" border="0" /></div><br /><br /></div><p align="center"><em>and ready for the oven!</em></p>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com1tag:blogger.com,1999:blog-4348961718479083907.post-66928411073928228662010-01-07T18:05:00.000-08:002010-01-07T18:22:53.612-08:00Spinach Artichoke Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-VjhLgdaCoMT-lHMdaa0LuwT_Ai63bYkkg6vMUQEpD3TwwI2R-ngPPBgODENNeZCo4VpWH8L71nb7KYUE26U8Qfb6XrLJgEILpd4grcQszkcsmDeAhP0H80oNoTLkL-WolHpaTVpwUbc/s1600-h/Latest+Download+July+27+024.jpg"><img id="BLOGGER_PHOTO_ID_5424187950077025938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-VjhLgdaCoMT-lHMdaa0LuwT_Ai63bYkkg6vMUQEpD3TwwI2R-ngPPBgODENNeZCo4VpWH8L71nb7KYUE26U8Qfb6XrLJgEILpd4grcQszkcsmDeAhP0H80oNoTLkL-WolHpaTVpwUbc/s320/Latest+Download+July+27+024.jpg" border="0" /></a><br /><div><div><div><div align="center">I have made<em> many</em> different spinach artichoke dips. It is one of my favorite appetizers. I like to switch it up, experiment with different recipes. This one from <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe </a>was a top contender. Super creamy, and the bottle of alfredo sauce definitely offered a bit of a different flavor in this dip compared to others; you could really taste it. Overall, this was a great, easy appetizer. Again, made ahead of time- perfect for entertaining! I will just post the link to My Kitchen Cafe, as I did not change a thing from the original recipe.</div><br /><div align="center"><a href="http://mykitchencafe.blogspot.com/2008/01/spinach-artichoke-dip.html"><strong><span style="font-size:130%;">Spinach Artichoke Dip</span></strong></a></div></div></div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com1tag:blogger.com,1999:blog-4348961718479083907.post-41417490101917653522010-01-07T17:34:00.001-08:002010-01-07T18:25:36.001-08:00Bacon Wrapped Dates Stuffed with Blue Cheese<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0UQvwjS8OgNlYNZCemvY9ni7S3-5rFFLnfhh5abkduiAhjVH851RygDk54Q3Ivam4tbQxmYsyXOhuL6Hbf8wNjsSJ7F3zdtK-BqG1zAkipDakHGockfzCrDRw7AUNTH3YYSEj741YVwI/s1600-h/Latest+Download+July+27+025.jpg"><img id="BLOGGER_PHOTO_ID_5424178868666872866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0UQvwjS8OgNlYNZCemvY9ni7S3-5rFFLnfhh5abkduiAhjVH851RygDk54Q3Ivam4tbQxmYsyXOhuL6Hbf8wNjsSJ7F3zdtK-BqG1zAkipDakHGockfzCrDRw7AUNTH3YYSEj741YVwI/s320/Latest+Download+July+27+025.jpg" border="0" /></a><br /><div align="center">These were A-MAZ-ING! So delicious. Perfect little nuggets. I seem to have the hardest time thinking of appetizers when my family comes over because my mom has a gluten allergy and my sisters' have seafood allergies. I feel like that eliminates a lot of my app ideas. But these worked perfectly. My sister Danielle, who loves spinach-artichoke dip and said the one that I had made was great, said she just couldn't stop eating the dates long enough to get to the dip!<br /><br /></div><div align="center"><strong>Bacon Wrapped Dates Stuffed with Blue Cheese (allrecipes.com)</strong></div><div align="center">1 pound bacon, cut in half</div><div align="center">1 pound dates <em><span style="color:#ff6666;">(I ended up only needing .5 pound)</span></em></div><div align="center">4 oz blue cheese</div><div align="center"><br /></div><div align="center">Preheat the oven to 375 degrees.<br /><br />Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease. <span style="color:#ff6666;"><em>(I prepared, or should I say that Matt prepared, these the night before and stuck them in the oven right before everyone arrived)</em></span></div><img id="BLOGGER_PHOTO_ID_5424178765929861682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIk8JlzhdrnuoQJPwuqyfg-9lgnmMqwd7EyBTPkd_kBMAFLgKzH7632MleIpdg-nWggigRYu69t4hgbiyAYkTrUSFszsZxOzZWKQVTL9MLMEkxC9yPMDlLRJNQ96fVLnGN9x3XxujvWMLO/s320/Latest+Download+July+27+008.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5424178669791317890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtCK-ywxMjtf7sjor_VixN5-92zHMqLUWuu6rcJmS8A21nlK68Bco-A8wgKb2CPzvEiKVNe8vKGlydX_fpzZnj5_j82qn0A1PQyZCxmQWZCOjevbfosY2eei40ri48-0vIfMvRjjGekaw/s320/Latest+Download+July+27+007.jpg" border="0" />all lined up and ready for the oven!<br /><br /><div align="center"><br />Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking. </div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-3108708974301914692010-01-06T18:26:00.000-08:002010-01-07T18:26:20.880-08:00Cranberry, Tangerine, and Pomegranate Champagne Punch<div align="center"><img id="BLOGGER_PHOTO_ID_5423823385214502626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZKz7H6vRTWtBJNQ2ZY73W3XD0aCyCUu2u-vBc9PHACvQwnrE0c8N2dsMkwN275H7ga1sN7mM493amZNAYcppg4tWqMAFLlnMzoY3CF0BSPDzxKBRI7C9ocmdp2plIS42WVKjucL0wdXd/s320/Latest+Download+July+27+023.jpg" border="0" /><br />What better way to deal with the madness of the holidays but with a nice, fresh cocktail in hand? This punch was such a fun, festive drink. I found the recipe in "The Martha Stewart Living Cookbook: The New Classics", a birthday gift from my friend Erica. I also got to use the leftover drink stirrers from our wedding as swizzle sticks which was way fun.<br /><div align="center"> </div><div align="center">Serves about 20 <em><span style="color:#ff6666;">(about 16 glasses)</span></em></div><div align="center"> </div><div align="center">1 package (12 ounces) fresh cranberries (for the swizzle sticks)</div><div align="center">1 bunch fresh mint (for the swizzle sticks)</div><div align="center">2 cups pomegranate juice</div><div align="center">3 cups fresh tangerine juice (about 7 tangerines- <em><span style="color:#ff6666;">I did not measure the juice, just squeezed 7 tangerines and called it a day!)</span></em></div><div align="center">5 cups cranberry juice cocktail<br />2 bottles chilled champagne or other sparkling wine</div><br />To make the swizzle sticks, spear 3 cranberries alternately with 2 mint leaves on wooden skewers. Place the skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour <span style="color:#ff6666;"><em>(I did this the night before and thought it was fine- fresh cranberries are too tart to eat like that anyway, so this is for decoration only in my opinion).</em></span><br /><br />In a large punchbowl or pitcher, stir together the fruit juices. Fill glasses with ice, and ladel or pour about 1/2 cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick. <em><span style="color:#ff6666;">(I did not put ice in the glasses, and the drinks definitely needed it, especially since the cranberry juice I used was warm.)</span></em><br /><br /><img id="BLOGGER_PHOTO_ID_5423827648266464306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsoflXHs63RhK8hJSHxYMx48Q9m9TxsRveQLSxRxjXeO06zeOvf26Z9TotS0P4P5TmpTvZmms9_xtI0_Q77ChHasLFumWwHTn11YecdzVJ5OHozXJ0j1DHpczvQoOD13x-UBYb5mJvT_t/s320/Latest+Download+July+27+014.jpg" border="0" />fun swizzle sticks ready for the drinks! </div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0tag:blogger.com,1999:blog-4348961718479083907.post-51155527465090528142010-01-02T14:32:00.000-08:002010-01-07T18:04:52.404-08:00Christmas 2009<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Zl0fU0__XqCn1TVUkMuETiKJRpW6s9wnmX0fnSXTbB6dCJdB7qH173yk1DnEKgnU02_1NMWhyphenhyphenJ54RsQaEBDhmw-whyGZtwt80ook6x_54kIUkbq0KNqeZ1aHmujydB4MlzdOtmXv6oPr/s1600-h/Latest+Download+July+27+021.jpg"><img id="BLOGGER_PHOTO_ID_5422277882179139362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Zl0fU0__XqCn1TVUkMuETiKJRpW6s9wnmX0fnSXTbB6dCJdB7qH173yk1DnEKgnU02_1NMWhyphenhyphenJ54RsQaEBDhmw-whyGZtwt80ook6x_54kIUkbq0KNqeZ1aHmujydB4MlzdOtmXv6oPr/s320/Latest+Download+July+27+021.jpg" border="0" /></a><br />This year, Matt and I hosted our first Christmas as a married couple. I LOVE Christmas, and I am so happy that it has become a tradition to have my family over for the holiday. Thank goodness my other sisters took Easter and Thanksgiving and left the best holiday for me :)<br /><br />My family has a bunch of food allergies, which makes menu planning a little more challenging for me. But in the end, with some help with my friend Colleen from Cooking This and That, I think we came up with a wonderful menu.<br /><strong></strong><br /><br /><div align="center"><strong>Christmas 2009</strong></div><br /><div align="center">Cranberry, Tangerine and Pomegranate Champagne Punch</div><div align="center">Bacon Wrapped Dates Stuffed with Blue Cheese</div><div align="center">Spinach Artichole Dip</div><div align="center">Prosciutto, Parmesean, Sopressata</div><div align="center">Roasted Eggplant Spread with Sesame Flatbread</div><br /><div align="center">Filet Mignon Tenderloin Roast</div><div align="center">Baked Ham</div><div align="center">Twice Baked Potatoes</div><div align="center">Fried Broccoli</div><div align="center">Green Salad</div><div align="center"></div><div align="center">Pomegranate Cheesecake</div><div align="center">Vanilla Buttermilk Cupcakes with Swiss Meringue Buttercream</div><div align="center"></div></div><div align="center"><img id="BLOGGER_PHOTO_ID_5424180312536082626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHA7tJGU3Adk5gBnH3q7-8q8appV_9LnrSbLNEjJnxfYKCYg12oukKJBrPibp6uGaSZnlqUntogjcDeytaowyGvXq7oGFyq6LWdayblTdP0KGR3CS26vdso8hMV1inW34RhznH86L7iBS4/s320/Latest+Download+July+27+026.jpg" border="0" />PERFECTLY cooked filet on our new monogrammed platter= heaven.<br /><div align="center"></div><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DedpYYyjedwAE0McElrqT8cprahHqkXrVPZKcEMnOm0c_33dtkgOrD_fd25itiq_fsMN2iUBSkz-cDAorE8CHttgrdXC16I7SFZdCEn9hwOeH4vphVGkEf7Tl6Ff_GrRbWMPvqio9WVc/s1600-h/Latest+Download+July+27+020.jpg"><img id="BLOGGER_PHOTO_ID_5423815726994345410" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DedpYYyjedwAE0McElrqT8cprahHqkXrVPZKcEMnOm0c_33dtkgOrD_fd25itiq_fsMN2iUBSkz-cDAorE8CHttgrdXC16I7SFZdCEn9hwOeH4vphVGkEf7Tl6Ff_GrRbWMPvqio9WVc/s320/Latest+Download+July+27+020.jpg" border="0" /></a></p><p align="center">We were able to use the chalkboard wall that we painted in our kitchen for the first time to post the menu for our family!</p><br /><br /><br /><br /><br /><br /><br /><div align="center"></div><br /><br /><br /><br /><br /><br /><br /><br /><div align="center"></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div align="center"></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div align="center"></div></div>Nicolehttp://www.blogger.com/profile/09233250682957572049noreply@blogger.com0