tag:blogger.com,1999:blog-79210827626129213322024-03-13T06:38:07.022-04:00Kellys KitchKellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.comBlogger235125tag:blogger.com,1999:blog-7921082762612921332.post-26048504347910395412017-12-09T22:43:00.000-05:002017-12-10T09:23:30.359-05:00Gingersnap Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-dDnBiUt__u4/Wi1CUxSD9mI/AAAAAAAADcs/PHRwE6XASVIphf3WSdMXqNs6eDNXXMu9wCKgBGAs/s1600/A5B26A3E-47BC-4CEC-B7F2-4646A527FBDF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-dDnBiUt__u4/Wi1CUxSD9mI/AAAAAAAADcs/PHRwE6XASVIphf3WSdMXqNs6eDNXXMu9wCKgBGAs/s320/A5B26A3E-47BC-4CEC-B7F2-4646A527FBDF.jpeg" width="240" /></a></div>
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I have never had a gingersnap cookie that I can recall and I was looking for a new cookie recipe to try. I am never disappointed with Annie’s recipes so I tried these and they were so good! They have the perfect amount of crunch while also being soft. They are not too strong either so I was able to eat two .. or maybe three. (I might have lost count.) Haha.<br />
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<b>Gingersnap Cookies</b></div>
Source: <a href="https://everydayannie.com/2013/12/11/sugar-sparkled-gingersnaps/" target="_blank">Everyday Annie</a><br />
Yields: 2.5 dozen cookies<br />
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<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 0px;">2½ cups all-purpose flour</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">1 tsp. baking soda</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">1½ tsp. ground ginger</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">½ tsp. ground cinnamon</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">¼ tsp. ground cloves</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">¼ tsp. salt</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">2/3 cup canola oil</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">1 cup packed brown sugar</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">1/3 cup molasses</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">1 large egg, plus 1 large egg white</li>
<li style="-webkit-font-smoothing: antialiased !important; box-sizing: border-box; margin-top: 5px;">1 cup coarse/sparkling sugar</li>
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<span style="color: #48484a; font-family: "gotham ssm a" , "gotham ssm b" , "gotham a" , "gotham b" , "arial" , "verdana" , sans-serif;"><span style="-webkit-text-size-adjust: 100%; font-size: 12px;"><b><br /></b></span></span></div>
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<span style="color: #48484a; font-family: "gotham ssm a" , "gotham ssm b" , "gotham a" , "gotham b" , "arial" , "verdana" , sans-serif;"><span style="-webkit-text-size-adjust: 100%; font-size: 12px;"><b>Preheat oven to 325 degrees F. In a medium mixing bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Blend with a whisk or fork. In the bowl of a stand mixer, combine the canola oil, brown sugar, molasses, and 1 large egg. Mix with beater attachment. Slowly add the dry mixture into the wet mixture until well combined. </b></span></span></div>
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<span style="color: #48484a; font-family: "gotham ssm a" , "gotham ssm b" , "gotham a" , "gotham b" , "arial" , "verdana" , sans-serif;"><span style="-webkit-text-size-adjust: 100%; font-size: 12px;"><b><br /></b></span></span></div>
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<span style="color: #48484a; font-family: "gotham ssm a" , "gotham ssm b" , "gotham a" , "gotham b" , "arial" , "verdana" , sans-serif;"><span style="-webkit-text-size-adjust: 100%; font-size: 12px;"><b>Roll the dough into 1-inch balls. Place the egg white into a small bowl and the sugar into a separate small bowl. Dip the dough balls into the egg white allowing it to drip for a second and then into the sugar. Place onto a cookie sheet lined with a silicone baking mat and slightly flatten with your hand. </b></span></span></div>
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<span style="color: #48484a; font-family: "gotham ssm a" , "gotham ssm b" , "gotham a" , "gotham b" , "arial" , "verdana" , sans-serif;"><span style="-webkit-text-size-adjust: 100%; font-size: 12px;"><b>Bake in the preheated oven for 15-17 minutes until the center is cooked and edges begin to crack. Enjoy!</b></span></span></div>
Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-61765813624992150822014-02-13T23:25:00.000-05:002014-02-13T23:25:44.791-05:00Waffles<div class="separator" style="clear: both; text-align: center;">
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This is one of the easiest waffle recipes I've ever found. Most recipes call for an overnight refrigeration, but really who has time for that? I don't think about breakfast until I wake up and certainly have little to no self-control if I were to make batter the night before. ;) This recipe is quick, easy, and uses ingredients everyone should have in their kitchen, if say, one would be stuck inside under emergency precautions due to a blizzard. It's definitely sure to warm up your bellies on a cold, wintry morning. </div>
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<b>Waffles</b><br />
Adapted from: <a href="http://www.joyofbaking.com/breakfast/Waffles.html" target="_blank">Joy of Baking</a><br />
Yields: 6-7 waffles<br />
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1 cup all-purpose flour<br />
1 1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 1/2 Tbsp granulated white sugar<br />
1 large egg<br />
1 cup milk<br />
1 tsp vanilla extract <br />
2 Tbsp unsalted butter, melted<br />
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Preheat waffle maker. In a large bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl mix the egg, milk, vanilla, and butter. Add egg mixture to dry mixture and mix just until uniform throughout.<br />
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Spray waffle iron with cooking spray if needed. Pour enough batter into iron to cover 1-2 mm above iron and level out with fork. Close the lid and cook according to waffle iron specifications. <i>I cooked until the light on my machine indicated they were done cooking, about 3-4 minutes.</i>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-16304864854585377092014-01-06T16:50:00.000-05:002014-01-09T01:23:44.827-05:00Bacon, Egg, and Toast Cups, revisited<div class="separator" style="clear: both; text-align: center;">
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This is a recipe I've made and posted in the past, but I wanted to revisit it. It deserves a much needed revamped picture and is so delicious and easy that it needs to be known. I love these little cups because they have all of your breakfast necessities in one: dairy, protein, and bacon. (All of the important food groups.) Haha. But seriously, they are so delicious you will want to make more than 6 if you plan on sharing. They tend to go fast and are very addicting!<br />
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<strong>Bacon, Egg and Toast Cups</strong></div>
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Adapted from: <a href="http://annies-eats.com/2009/08/21/bacon-egg-and-toast-cups/">Annie's Eats</a>, originally <a href="http://thenoshery.com/2009/03/29/a-two-bite-breakfast/">The Noshery</a></div>
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6 pieces of bread</div>
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6 bacon slices</div>
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4-5 eggs (beaten if you like scrambled eggs)</div>
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shredded cheese</div>
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salt and pepper</div>
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Preheat the oven to 400 degrees F. Meanwhile, cook bacon on medium-high
heat for about 6-8 minutes on each side to slightly cook (you still want them to be
flexible). Place bacon on plate with paper towels to cool. While the
bacon is cooling, cut out a 3-inch round out of the bread slices. </div>
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Take the bacon pieces and wrap them around the edges of the bread. Then,
place the round bread pieces in each of 6 greased muffin cups so that
it forms a little bowl.<em> Note: The bread WILL stay in the muffin cups since it's not toasted yet. I was somewhat skeptical of that.</em> Next, pour the egg
into it until it almost fills up and sprinkle with cheese on top. Bake for 10-15 minutes, or until the
egg is done (will not be liquid anymore). </div>
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Sprinkle with salt and pepper, to taste, and serve immediately!</div>
Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-68097399982404935952013-12-18T11:32:00.000-05:002013-12-18T11:32:09.853-05:00M&M Cookies<div style="text-align: center;">
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The usual M&M cookie recipes I've made in the past produce thin, greasy cookies. I was looking for a thicker and softer recipe to make for Santa's cookies this year. I was pleasantly surprised when I found this recipe (random Google search, FTW) and the cookies didn't look thin. Or greasy. They turned out great and even kept well over night. Okay, over several nights. :) We will definitely be baking these Monday for Santa since I am working Tuesday. This will be an exciting year since our son is really starting to understand a little more about Christmas.</div>
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<b>M&M Cookies</b></div>
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Adapted from: <a href="http://allrecipes.com/recipe/robbis-mm-cookies/?scale=36&ismetric=0" target="_blank">All Recipes</a></div>
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Yields: 2 dozen cookies</div>
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1/2 cup packed brown sugar</div>
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1/4 cup white sugar</div>
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1/2 cup shortening</div>
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1 egg</div>
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3/4 tsp vanilla extract</div>
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1 1/4 cups all-purpose flour</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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3/4 cup M&M's, plus more for topping</div>
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Preheat oven to 350 degrees F. </div>
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In the bowl of a stand mixer fitted with the paddle attachment, mix the sugars, shortening, egg, and vanilla until smooth. In a medium mixing bowl, mix flour, baking soda, and salt. Move mixer to slowest speed and add flour mixture in small increments. Blend well. Add M&M's to mixing bowl and mix on low speed.</div>
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Roll dough and place on cookie sheet lined with silicone baking mat. Slightly flatten with hand and press a few M&M's to the tops of cookies. Bake in preheated oven for 9-11 minutes. Allow cookies to cool on cookie sheet for 3-5 minutes and transfer to cookie rack.</div>
Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-71995576636832781872013-10-09T16:09:00.003-04:002013-10-09T16:09:37.355-04:00Oven-Baked French Toast<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;">My family was tired of the traditional pancakes (from scratch, I might add) that I usually make for weekend breakfast. We just needed something different, so over to <a href="http://www.pinterest.com/indymamma/boards/" target="_blank">Pinterest</a> I went. I found this amazing recipe for baked french toast that is quick, easy, and uses regular bread. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Yes, regular bread.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">French toast usually requires Italian bread or some other kind you usually don't have lying around. This recipe is great because it uses your every day sliced sandwich bread you already have! I was skeptical as to how these would turn out but they were amazing and my 2-year-old loved them! They were soft yet firm enough to be considered "finger food" which, let's face it, is a toddler's favorite kind of food. Best part is they take about 6 minutes to cook (and probably only 5-10 minutes to prep). </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Easy peasy jungle breezy! (Wow. Too much Mickey Mouse Clubhouse.)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Oven-Baked French Toast</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Yields: 20 small slices; serves 4</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Adapted from: <a href="http://www.abeautifulmess.com/2013/02/baked-french-toast-sticks.html" target="_blank">A Beautiful Mess</a></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Ingredients</i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">4-5 slices of bread</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3-4 eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tablespoons cream (or half & half, or milk)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon vanilla extract</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cinnamon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cinnamon & sugar mix (your preference) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Directions</i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat broiler on low setting and place top rack about 3-4 inches from top of oven.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Mix the egg, cream, vanilla, and a generous sprinkle of cinnamon to a shallow baking dish. Mix well. Slice bread into 4 equal slices, lengthwise and quickly coat on both sides with the egg mixture. Allow excess to drip (being careful to not allow the bread to tear) and place on a prepared baking sheet. I use a <a href="http://www.silpat.com/silpat.html" target="_blank">Silpat</a> mat but you can grease your baking sheet if you don't have one. NOTE: DO NOT USE PARCHMENT PAPER.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><i> </i>When all slices are lined on the baking sheet, sprinkle some cinnamon sugar mixture on top. Place under the broiler (low setting) for 2-3 minutes or until the egg is cooked and sugar is starting to caramelize. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Remove pan from oven and flip sticks onto other side and sprinkle with more cinnamon sugar topping. <i>They will stick well to the Silpat mat so be careful when flipping</i>. Broil an additional 2-3 minutes and serve warm. </span>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-79446640520283514082012-06-01T06:00:00.000-04:002012-06-01T06:00:03.620-04:00Graham Crackers<div class="separator" style="clear: both; text-align: center;">
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Graham crackers never get old in my opinion. Plain, cinnamon sugar, chocolate. They're all so good! With summer here, it's s'mores season. Yup, I said it. I know we all daydream about a sunset at home with a toasty marshmallow sandwiched between a piece of chocolate and two tasty graham crackers. (crickets) Oh, that's just me? Oh, well that's my dream at least. Anyways, I found several graham cracker recipes and the one on this website looked the best, and had the best variety of common ingredients, or so I thought. </div>
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The day I decided to make these, I couldn't find my whole wheat flour and realized last-minute that I didn't have half of the other ingredients (honey, molasses, etc) so I improvised. When I say improvise, I use that term very loosely. I Googled the crap out of "x substitute" recipes. I decided to give this recipe a try with some odd combinations of ingredients based on the original. Guess what?! They turned out JUST like the store-bought ones, only <s>slightly</s> a lot less stale. Delicious! My 11-month-old also loves them to gnaw on since he's teething and he loves his crackers. These would be a great toddler snack!</div>
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<b>Graham Crackers</b></div>
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(Loosely) Adapted from: <a href="http://www.jasonandshawnda.com/foodiebride/archives/4907" target="_blank">Confections of a Foodie Bride</a></div>
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Yields: 40 crackers</div>
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2 cups plus 3 Tbsp. all-purpose flour <b>*</b></div>
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1/4 cup wheat bran <b>*</b></div>
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1/2 tsp. salt</div>
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1/2 tsp. baking soda</div>
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4 Tbsp. butter, at room temperature</div>
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1/2 cup granulated sugar</div>
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1/4 cup plus 2 Tbsp. light corn syrup (or honey)</div>
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2 Tbsp. maple syrup</div>
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1 egg</div>
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Whisk the dry ingredients together and set aside.</div>
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In a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add the corn syrup and maple syrup just until incorporated. Add the egg and beat for another minute. </div>
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With the mixer on low speed, add the dry ingredients in 3 equal batches, mixing well in between. Wrap the dough tightly in plastic wrap at least 4 hours, or overnight. </div>
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When ready to bake, preheat the oven to 325ºF.</div>
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Divide the dough into two equal halves. Roll one half onto a lightly floured surface until <b>very</b> thin. The crackers will puff slightly in the oven and the thinner they are, the crunchier they become. (I'm talking 2-4 mm thick here, people.)</div>
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Cut the dough with a dough cutting tool or pizza cutter to desired shape and size. Prick a fork into the top, centers of them to prevent too much puffing.</div>
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Bake for 12 minutes, or until starting to brown. They will be very soft, but will harden when cooling so leave them to cool completely on the baking sheet. Store in an airtight container. </div>
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<b><i>* </i></b><i>Instead of using all all-purpose flour, you may substitute and use 1 1/2 cup whole wheat flour + 3/4 cup plus 3 Tbsp. all-purpose flour, just omit the wheat bran. </i></div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-13275214054023774082012-05-29T15:38:00.002-04:002012-05-29T15:42:29.758-04:00Strawberry Banana Muffins<div class="separator" style="clear: both; text-align: center;">
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For the past few summers (and since starting this blog), I've always wanted to go strawberry picking. This was my first summer doing so and I absolutely loved it! My 11-month-old had a blast (eating too many, probably) and we are all enjoying having all of the strawberries around! These muffins were the first recipe I tried with our strawberries from <a href="http://www.spencerberryfarm.com/wb/" target="_blank">Spencer's Farm</a>. It was an older recipe from Annie's website but nonetheless I knew it wouldn't disappoint.</div>
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Normally I have a pretty big sweet tooth so these muffins, at first bite, were a little on the dry side. I think next time I might add a tiny bit of cinnamon sugar to the top before baking. <i>Or</i> I'm sure more strawberries couldn't hurt. Nobody ever complained about too many strawberries. None of <i>my</i> friends anyways. ;) These are a great breakfast and my son really enjoyed them as well!</div>
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<b>Strawberry Banana Muffins</b></div>
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Adapted from: <a href="http://annies-eats.com/2007/09/09/strawberry-banana-muffins/" target="_blank">Annie's Eats</a></div>
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Yields: 12-14 muffins</div>
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3/4 cup light brown sugar</div>
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2 eggs</div>
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1 tsp. vanilla extract</div>
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2 large, ripe bananas, mashed (about 1 cup)</div>
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1/2 cup (1 stick) unsalted butter, melted</div>
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2 1/4 cup all-purpose flour</div>
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1 1/2 tsp. baking powder</div>
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1/4 tsp. baking soda</div>
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1 tsp. cinnamon</div>
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1/4 tsp. salt</div>
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1 cup fresh or frozen strawberries, chopped</div>
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Preheat oven to 350ºF and grease a muffin tray. Set aside.</div>
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In a medium bowl, whisk together the brown sugar, eggs, vanilla extract and banana's. Add the melted butter and mix to combine.</div>
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In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the strawberries and toss to coat them well. (This prevents the strawberries from sinking during the baking process.)</div>
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Add the wet ingredients to the dry ingredients, just until combined. Do not over-mix.</div>
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Fill each muffin cup about 3/4 full of batter and bake for 20-25 minutes, until a toothpick comes out clean. Allow muffins to cool slightly and transfer to a wire rack to cool.</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-8271286838937777122012-05-22T06:00:00.000-04:002012-05-22T06:00:02.153-04:00Baby Food - Carrots<div class="separator" style="clear: both; text-align: center;">
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Although my son doesn't like carrots (and is now almost 11 months old), I though I'd post this recipe anyways. I loved the puree carrots! I would highly suggest using organic carrots if you are going to make them for your young baby. There are certain fruits and vegetables that are just much safer to give to your little one when they are organic (not to mention, for yourself). We only really did puree foods for about 2 months and my son quickly learned to self-feed. (Boy, has that been messy.) These were so easy to make and I even still steam carrots for him today and he loves them!</div>
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<strong>Baby Food - Puree Carrots</strong></div>
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Adapted from: Kelly's Kitch original</div>
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1 pkg organic carrots, peeled and chopped into 1-inch sized pieces</div>
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Steam the carrots stove top and allow to cool, reserving the liquid. Place carrots and 1/2 cup water from the pot into a food processor (you may have to do this in several batches). Puree until the carrots are the consistency you want for your baby. Keep adding liquid from the pot that you used to boil the carrots with until the perfect consistency. Pulse the carrots instead of pureeing if your baby is old enough for thicker foods.</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-17134017220561614242012-05-19T06:00:00.000-04:002012-05-19T06:00:01.541-04:00Pork Baby Back Ribs<div class="separator" style="clear: both; text-align: center;">
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Ribs are something I really didn't enjoy growing up. (I know; you're sensing a theme here, huh.) I've always been a picky eater and when it came to ribs I only ate my step-dad's ribs. He would slow-boil them all afternoon with some special juices and they would <i>almost</i> fall off the bone. They were perfect! I have tried for a while now to improve my ribs, but not have to stay in the kitchen all afternoon while they cook. I have to say that this recipe is one of the best. I've tested crock-pot recipes and stove-top and this is what I've found to make the perfect baby back ribs!</div>
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<b>Pork Baby Back Ribs</b></div>
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Adapted from: Kelly's Kitch original</div>
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Yields: 1 rack; 3-4 servings</div>
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1 rack baby back ribs</div>
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juice of one lime</div>
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juice of one lemon</div>
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Sweet Baby Ray's BBQ Sauce</div>
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Cut the ribs every two bones to separate them. Place into a large pot or dutch oven and fill with enough water to cover, plus a little extra. Stir in the juices, lemon and lime halves, and bring water to a boil stove top. Once water is slowly boiling, turn the temperature down to medium-low and allow to simmer for 1-2 hours (or however long you can allow). </div>
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Once the ribs are cooked, remove them from the water and slather with BBQ sauce. <i>NOTE: If you make these a day ahead of time, you can store the cooked BBQ ribs in an airtight container overnight and cook the next evening. This gives the ribs a chance to soak in some of the sauce. </i></div>
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Place ribs on a grilling tray lined with foil and cook on the grill on medium heat for about 10-15 minutes, flipping halfway. Since you've already cooked the ribs stove top, all you're doing on the grill is giving them a bit more flavor and reheating them. </div>
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They will be tender, but not completely fall apart. Add more BBQ sauce as desired and enjoy!</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-52506417602068475212012-05-17T22:56:00.002-04:002012-05-17T23:15:17.103-04:00Grilled Corn on the Cob<div class="separator" style="clear: both; text-align: center;">
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Welcome back to my food blog! I apologize for being MIA the past few months, but there was just so much going on in my life that this was put on the back burner temporarily. Thanks for sticking with me! In other news, I got a Nikon D3100 dSlr camera soon after my son was born last summer. I still didn't really know how to use it, other than Auto, so I have been attending workshops to learn my camera. Recently, I got a new lens for my first Mother's Day! I absolutely LOVE it; it's way better than the standard one my camera came with. Anyways, I hope you enjoy the improvement with the picture quality as much as I do.<br />
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Back to the food...<br />
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Corn on the cob is something I typically make at least 2-3 times per week in the summer time. I even freeze it on the cob for those middle-of-the-winter cravings. Everyone has their own way of grilling corn on the cob and I wanted to share my very easy and quick version. I've pre-boiled them, soaked them and this is by far the easiest and yields the best results.</div>
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<b>Grilled Corn on the Cob</b><br />
Adapted from: Kelly's Kitch original<br />
Serves: 2-4<br />
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2-4 corn cobs, shucked<br />
foil<br />
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Wrap the shucked corn, individually, in a piece of foil wrapping it like a burrito and sealing well. Simply grill on the top shelf (if you have one) or on medium heat for 8-10 minutes, flipping halfway. The corn will stay very hot if you keep it wrapped in the foil, so be sure to open it up about 5 minutes before you'd like to enjoy.<br />
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<i>Also, we love buttered corn and growing up my mom would slather a ton of butter on a slice of bread and we could roll the corn cob on that to melt the butter. I highly suggest this!</i></div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-57198554045025798002012-02-14T06:00:00.001-05:002012-02-14T07:49:46.945-05:00Happy Valentine's Day - Easy Chocolate-Covered Strawberries<div class="separator" style="clear: both; text-align: center;">
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I hope everyone has a wonderful Valentine's Day today! Here is a quick and easy treat to make for that special someone if you don't have a lot of time or money. I found strawberries on sale at my grocery store and dipped them in some chocolate. Once they dried (about 15 minutes in the fridge), I put some melted white chocolate into a ziploc bag and snipped the corner off. Instant piping bag! </div>
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To melt the chocolate without taking a lot of time or using a lot of dishes, simply place the chocolate chips into a microwave-safe bowl and melt on the defrost setting in 30-second increments, stirring in between. Once it is melted, dip the fruit! Keep the fruit on a cookie sheet lined with wax paper in the fridge until they harden and enjoy!</div>
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Sorry for the gratuitous instagram photo, but I'm too sleep-deprived and exhausted from my son's teething shenanigans (yes, I said shenanigans) to break out the actual camera, get the lighting just right, etc. Thanks for understanding! :)</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-28451784738042591252012-01-24T06:00:00.001-05:002012-01-24T06:00:11.365-05:00Cake Balls<div align="center" style="margin-left: 1em; margin-right: 1em;">
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I was asked by a good friend to help provide some sweets/desserts at her baby shower a couple of weeks ago and I happily obliged. Any reason to bake sweets and I'll take it! I haven't always had good luck with cupcake icing and I wasn't quite sure how to transport them <em>in one piece</em> so I decided to take the easy way (or so I thought) and make cake balls. </div>
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Full disclosure: cake balls are horribly awful to make. They, however, do taste amazing and look great! I got compliments all afternoon about how great the cake balls tasted and there were very few left when we left the shower. Be prepared to get messy. Another great suggestion when making these is to pace yourself. Bake the cake one night, then roll them another. The next night dip them in the chocolate. This will save you energy and sanity. Just be sure you have the fridge space for however many you decide to make.</div>
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<strong>Cake Balls</strong><br />
Adapted from: <a href="http://www.bakerella.com/red-velvet-cake-balls/">Bakerella</a><br />
Yields: 6 dozen balls, quarter-sized<br />
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1 box red velvet cake mix (and all the ingredients listed on the box)<br />
1 container (16oz) cream cheese frosting<br />
1/4 bar paraffin wax<br />
1 bag milk chocolate chips<br />
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Bake cake as directed on box, for a 13x9 cake. Allow cake to cool and crumble in a large mixing bowl by hand. Add cream cheese frosting and mix well (note: if mixing with your hands it will be very messy.) Roll into quarter-sized balls and place on a cookie sheet lined with wax paper. Once all the balls are rolled, place the cookie sheets into the fridge to cool; or overnight.<br />
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Melt wax and chocolate in a double-boiler on medium-low heat, stirring often. Dip the cake balls into the chocolate with a spoon and place back onto the cookie sheet with wax paper. Cool in the fridge until ready to serve, up to 3 days. <br />
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If you really want to make your cake balls look even better, once they have set a little bit (but not all the way) you can take a toothpick and cut around the edges to get rid of any excess chocolate. <em>But then again, who wouldn't want more chocolate.</em></div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-21087052394704391862012-01-21T22:13:00.000-05:002012-01-21T22:13:19.172-05:00Baby Food - Avocado Puree<div class="separator" style="clear: both; text-align: center;">
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Avocado is something I'd never eaten because I hate guacamole. I guess my tastes have changed (aka I eat everything in sight) since being pregnant and breastfeeding so I was curious to see how this super-fruit tasted. I've read that avocado is one of the best foods you can give your child! It also has a very low chance of allergy and are so easy to serve, too. Some people just mash it with a fork in a bowl, but Cam prefers the smoothness of the puree foods so I blended it.</div>
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And, of course, Camden loved it! He didn't so much like my first attempt to puree it (using less water and being very chunky). I guess we've got a little ways to go until he reaches the stage where he wants textured foods.</div>
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<strong>Baby Food - Avocado Puree</strong></div>
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Adapted from: Kelly's Kitch original</div>
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Yields: 1.5 servings/jars</div>
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1 avocado</div>
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Slice the avocado in half and remove the seed. <em>Since this was my first time working with an avocado, I looked up a how-to video on youtube found </em><a href="http://www.youtube.com/watch?v=PAAMx_R523o"><em>here</em></a><em>.</em> Place the flesh of the avocado into a food processor and add 1/4-1/3 cup water, more if necessary (I used about 1/3 cup). Process until smooth and serve or freeze immediately.</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-6705225579661730582012-01-06T06:00:00.003-05:002012-01-09T15:29:25.432-05:00Biscuits & Gravy<div class="separator" style="clear: both; text-align: center;">
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Growing up I was told my mother made the best biscuits and gravy, but I wouldn't know because I was too afraid to try them. Gravy for breakfast always made me cringe and I wasn't a huge fan of sausage either so it made sense that I never tried it. I'm saddened now about all the great food I've missed out on, including this!</div>
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I got this recipe from my husband's best friend's mother (still following? me either). She apparently makes biscuits and gravy so good there's never any leftovers. I got some tips from her about what ingredients to use and not use and this <strong>amazing</strong> breakfast is what I came up with. I would suggest making Bisquick Biscuits, unless you have a great, fluffy breakfast biscuit recipe. The ones I made from <a href="http://annies-eats.com/2010/08/16/buttermilk-chive-biscuits/">here</a> (without the chives) were flat and not very tasty, although they were very flaky so it made for some good biscuits for these, in my opinion.</div>
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<strong>Biscuits & Gravy</strong></div>
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Adapted from: Kelly's Kitch original</div>
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Yields: 4 servings</div>
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1 pkg buttermilk biscuits (Bisquick)</div>
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1 lb pork sausage</div>
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1/2 cup 2% or whole milk</div>
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salt and pepper, to taste <br />
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Bake the biscuits according to package directions. Meanwhile, brown the sausage in a large skillet over medium heat. Once cooked through, add the 1/2 cup of milk to the pan and mix briefly. Add the flour in 1/4-cup increments, mixing constantly, until the gravy is your preferred consistency. We used about 1 1/2 cups. Add salt and pepper as desired and serve immediately with biscuits.Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-9785365857863270572011-12-30T06:00:00.003-05:002012-01-11T14:38:59.633-05:00Baby food - Butternut Squash<div align="center">
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Now that my baby is 6 months old (and growing <em>too </em>fast), I am very excited to christen my new <a href="http://www.babybullet.com/">Baby Bullet</a> I got for Christmas this year! With too much excitement I've purchased bananas, several types of squash, and more. Who would have thought I'd be so excited to make puree foods?! I made pumpkin puree once with my blender but it didn't puree it as much as I'd have liked. The <a href="http://www.babybullet.com/">Baby Bullet</a> has worked 10 times better! <em>Side note: Camden did not like the pumpkin .. at all.</em> I am so excited for all the milestones and great times that 2012 is sure to bring us and our new, bigger family! I hope you and yours have a great New Years.<br />
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Also, I wanted to note that I saved at least $3 by pureeing the squash myself, compared to $.50 per jar. I purchased one squash at $2 (out of season) and pureed it into several servings!</div>
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<strong>Puree Butternut Squash</strong></div>
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Adapted from: Kelly's Kitch original<br />
Yields: 1 ice cube tray (approximately 14-16 "ice" cubes)</div>
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1 medium butternut squash</div>
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1/4 cup water, plus more for baking</div>
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Preheat oven to 350°F. Cut the top stem off of the squash. Slice squash lengthwise in half and place flesh-side down into an 8x8 baking dish. Add enough water to cover the sides of the squash about 1/4-inch up. Bake for 40-45 minutes, or until flesh is easily pierced with a fork. </div>
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Allow squash to cool enough to handle and peel the skin off. Place the cooked flesh into a blender and add the 1/4 cup of water. Puree until smooth, adding more water if necessary. Freeze in an ice cube tray for long-term storage (up to 3 months) or store in the fridge for up to 3 days.</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-39023228254756955702011-12-29T06:00:00.000-05:002011-12-29T06:00:11.767-05:00Chocolate Covered Bananas<div class="separator" style="clear: both; text-align: center;">
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<a href="http://pinterest.com/">Pinterest</a> is my new obsession! I got an idea to make something similar to these from one of the pins on there. I totally ignored the recipe when I made these because it was really a spur-of-the-moment kind of thing. I was making buckeyes and had a ton of leftover chocolate so I was searching for things to dip in it. <em>Think chocolate fountain!</em> I didn't want to use my apples since I was saving them for another recipe. I had some banana's so I dipped them into the chocoalte and froze them. I tasted them 1 hour after freezing (they weren't <em>too </em>frozen) and after overnight (they were rock solid). I definitely prefer and would suggest the 1-hour freezing because you still could taste the banana really well. This is a very easy dessert and a great way to use up all that extra chocolate!!</div>
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<strong>Chocolate Covered Bananas</strong></div>
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Adapted from: Kelly's Kitch original</div>
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1/2 bag chocolate chips (6 oz)</div>
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1/4 bar paraffin wax</div>
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4-5 large bananas, cut into 1-inch segments</div>
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toothpicks</div>
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Melt the chocolate and paraffin in a double boiler on the stove. While that is melting, prepare 1-2 baking sheets lined with parchment paper. Continue to mix the chocolate until all the wax is melted and there are no more chunks in the mixture. Dip the bananas with the toothpick into the chocolate, completely submerging it. Place onto the prepared baking sheet(s) and allow to freeze for at least 1 hour before serving. </div>
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If you plan to freeze overnight, I'd suggest letting them sit out for 20-30 minutes before serving.</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-61490046321370463122011-12-26T06:00:00.000-05:002011-12-26T06:00:09.148-05:00Ants on a Log<div class="separator" style="clear: both; text-align: center;">
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Yes, I'm trying to make up for lost time. I know I'm not exactly posting the most amazing holiday food you've ever seen, but let's be real. We aren't going to eat ham, sugar cookies, and peppermint bark 7 days a week. I hope, anyways. Well this is a great little snack for your child or even the fun-seeking adult. I know there are the traditional ants on a log, but I had a lot of other leftover ingredients and I absolutely loved the result so I had to share!</div>
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<strong>Ants on a Log</strong></div>
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Adapted from: Kelly's Kitch original<br />Yields: about 9 "logs", or 3-4 servings</div>
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4 long celery stalks</div>
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Creamy honey peanut butter (splurge, it's <em>so good</em>)</div>
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1/4 cup craisins</div>
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Start by chopping the celery into 3-inch long segments and filling them with the creamy peanut butter (this usually works best if you have an outside stalk so there is room to fill). Place the craisins on the peanut butter and press into it to make it stick. Voila! Easy as .. pie?</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-73525302344440768832011-12-23T06:00:00.001-05:002011-12-23T23:18:12.734-05:00Pasta alla Vodka<div class="separator" style="clear: both; text-align: center;">
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Are you needing an easy week night dinner that tastes like you've been slaving for hours? Look no further! This amazing dish has by far <em><strong>the absolute best sauce</strong></em> I've ever made! I made it twice, but it was still too involved and, per my husband, required too many dirty dishes for clean-up. The second try I think was the better of the two recipes! This is so creamy and delicious that I am thinking it might be on our weekly menu. <em>I'm sure the liquor store will think we have really taken a liking Vodka when we keep coming back for it.</em></div>
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<strong>Pasta alla Vodka</strong></div>
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Adapted from: <a href="http://annies-eats.com/2011/05/16/pasta-alla-vodka/">Annie's Eats</a>, originally <a href="http://www.cooksillustrated.com/">Cooks Illustrated</a></div>
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Yields: 5 servings</div>
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16 oz dried pasta shapes</div>
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2 Tbsp olive oil</div>
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1/4 cup minced onion</div>
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1 Tbsp tomato paste</div>
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2 garlic cloves, minced</div>
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1 tsp red pepper flakes</div>
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1 can crushed tomatoes (15 oz)</div>
1/4 cup water<br />
1/2 tsp table salt <br />
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1/4 cup vodka</div>
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1/2 cup heavy whipping cream</div>
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1/4 cup reserved pasta water, if needed</div>
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2 Tbsp finely chopped fresh basil leaves</div>
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freshly grated Parmesan cheese, for topping</div>
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Cook pasta according to package directions until al dente and drain, reserving 1/4 cup pasta water. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add onion and tomato paste and cook until onion is softened, about 3 minutes. Mix in garlic and red pepper flakes until fragrant, about 30 seconds.</div>
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Pour the crushed tomatoes into a 2-cup liquid measuring cup and add enough water to make it 2 cups (about 1/4 cup of water is necessary). Add this and the salt to the pan with the onion mixture. Remove pan from heat and add the vodka. Return pan to heat and simmer briskly on medium heat until alcohol cooks off, about 10 minutes. Reduce the heat if simmer becomes too brisk.</div>
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Stir in the cream and cook an additional 1 minute, being sure to not cook too long or else the sauce will separate. Add the pasta to the pan with the sauce and toss well. Cook on medium-low heat for about 3 minutes to allow the sauce to be absorbed by the pasta. If the pasta seems to thick, add some of the reserved pasta water. Both times I used all of the 1/4 cup and it made the dish much more creamy! Add the basil and top with Parmesan cheese when serving.</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-59229537228175607992011-12-20T21:27:00.001-05:002011-12-20T21:28:41.475-05:00Mashed Potatoes<div align="center">
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I've never really had a go-to mashed potato recipe, unless you call a box a "recipe." I was so sick and tired of taking the time to make instant mashed potatoes (that by the way are disgusting anyways), when I could have made them fresh in the same amount of time. My motivation to find the perfect recipe was jump-started by my mother bringing over bags of potatoes. What else could I do but make mashed potatoes and potato salad (recipe to come soon-ish.. hey, I'm being honest). These are so quick and the only time-consuming part is chopping the potatoes, but what else are you going to do while the water starts to boil?!</div>
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<strong>Mashed Potatoes</strong></div>
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Adapted from: Kelly's Kitch original<br />
Yields: 4-6 servings</div>
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6-8 medium-large russet potatoes, peeled and diced<br />
1/4 cup shredded cheese, cheddar<br />
2 Tbsp sour cream<br />
2 tsp garlic powder</div>
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1/4 cup milk</div>
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4-6 Tbsp butter, depending on taste, at room temperature</div>
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Bring a large pot of water (1/3 of the way full) to a boil and add potato dices. Boil on medium-high until softened and a fork can easily pierce the potato all the way through. When potatoes are done cooking, drain in a strainer and return to the pot. Add cheese, sour cream, and garlic powder. Beat with hand beaters on low speed until cheese is melted and potatoes are the right consistency.</div>
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While beating, slowly add the milk a little at a time until potatoes are at the consistency of your preference. <em>Do NOT over-beat the potatoes to get every single chunk out because they will become too starchy. </em>Add the butter one tablespoon at a time with the beater and taste after each addition. Add more or less depending on your taste. Serve immediately.</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-76419030930408804162011-12-08T06:00:00.001-05:002011-12-09T18:41:37.644-05:00Lattice Pie Crust<br />
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<em>Pictured above is an apple pie. Directions below were made with a cran-blueberry pie.</em></div>
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First, start by placing the bottom pie crust into a 9-inch (or whatever size the recipe calls for), greased pie pan. Fill the pan with filling; in this case, cranberry blueberry pie (YUM). </div>
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If you feel inclined, take some of that extra pie crust and dip it right into the filling. Insert into mouth. <em>Go ahead, you know you want to. </em></div>
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Next, roll out the second pie crust into at least a 12-inch round. Using a pizza cutter or this thingamajigger (yeah, it's a word ..), cut the crust into 1/2-inch sized strips. No need to measure or be precise.</div>
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Place half of the strips vertically on top of the pie spaced apart. </div>
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Fold back every other strip to the halfway point on the pie.</div>
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Place a new strip of crust onto the pie perpendicular to the strips you have just placed on there.</div>
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Fold the vertical strips back flat again Then, fold back the other vertical strips (not the ones you just did) and place another strip horizontally across the pie, being sure to space it however far apart from the previous strip that you'd like it to be.</div>
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And you guessed it, fold the vertical strips down again. Repeat this process until you get to the end of the pie and repeat for the other half of the pie.</div>
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The easiest way I remember (once you get that first horizontal piece down) is to always fold the strips that are underneath the previous strip. <em>If that didn't make much sense, my husband will attest to the fact </em><em>that I tend to give way too much detail and information whether it be baking or</em> <em>directions. Psshh.</em></div>
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Anyways..</div>
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When you are finished, a little trick my mom taught me with any pie crust is to trim the excess off. Kitchen scissors work great for this.</div>
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Then, fold over the top and bottom pie crusts and pinch together with your fingers.</div>
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To make the beautiful fluted pattern on the edge, take your fingers as seen in the picture and form the edges. I don't really know how to explain that better, but you've made a pie before, right!? Well, if not, it doesn't take much to do this.</div>
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As with almost all pies, cover the crust with foil either the full baking time or at least the first half. Less browning, crunchy crust and more doughy, golden deliciousness.</div>
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It's that time. Puree time. Messy floors, fingers and faces. Who knew time would fly so quickly?! I'm thoroughly enjoying motherhood (as you can tell since I've almost abandoned this blog, sorry). This was the first puree food my son had that wasn't rice cereal. Once we start introducing fruits, not until next year, I will start adding more flavors in the form of puree fruits, too! </div>
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I didn't grind up the steel cut oats before making this recipe so I had to puree them quite a bit when I was done cooking them. My son is just starting to eat puree foods so it was a bit too chunky of a texture for him, but a friend told me to simply grind up the oats in a coffee grinder until they are a powder. Hopefully when I do that next time, it will take less time to make.</div>
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<strong>Baby food - Steel cut oatmeal</strong></div>
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Adapted from: Kelly's Kitch original</div>
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Yields: 3/4-1 cup oatmeal</div>
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1/4 cup steel cut oats, ground into a powder</div>
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1 cup water</div>
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Boil water stove top in a small saucepan and add the ground oats, whisking constantly. Reduce heat and simmer until softened, about 15-20 minutes, whisking occasionally. Add water and puree as needed for your baby's texture preferences. <strong>Be sure to test the temperature of the oatmeal before serving to your baby! When making stove top, I had to place it in the fridge for 20 minutes+ before it cooled enough.</strong></div>
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If you want to make this in bigger batches, feel free to do so and you can simply freeze in ice cube trays and when frozen, dump into a labeled freezer bag. This way, the food is in perfectly sized portions for your little one and nothing goes to waste!</div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-19741270808045196612011-12-04T06:00:00.003-05:002011-12-04T10:18:43.154-05:00Caramel Pumpkin Cheesecake<div align="center">
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There isn't much I can say about this cheesecake that isn't already plainly obvious in the pictures. <em>Other than my cracks, but I kinda like my cheesecake cracks.</em> This cheesecake was so delicious and the pumpkin flavor really wasn't all that overbearing, which is fantastic since (confession time) I don't like pumpkin. I made this for Thanksgiving and I was in charge of something pumpkin for dessert. Pumpkin pie is too strong and bland for that matter so I decided to do something rich, creamy, and that would "wow" my husband's family. Wow, it did.</div>
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Next time I think I'll try it without the caramel topping (at least on top) since it stuck to everything and I think it would have been a tad bit less rich that way. I'm all for sweets, but I think Ree has a seriously unnatural sweet tooth. ;) Not that that's a bad thing...</div>
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<strong>Caramel Pumpkin Cheesecake</strong><br />
Adapted from: <a href="http://thepioneerwoman.com/cooking/2008/11/caramel-pumpkin-gingersnap-cheesecake-so-there/">Pioneer Woman</a><br />
Yields: 1 large cheesecake (12")<br />
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<em>For Crust</em><br />
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12 ounces, weight store-bought gingersnaps<br />
½ cup chopped pecans<br />
6 Tablespoons butter, melted<br />
2 Tablespoons brown sugar<br />
1 dash salt<br />
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<em>Filling</em><br />
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4 x 8 oz packages cream cheese<br />
1 ½ cup sugar<br />
1 can pumpkin puree (15oz) or 1 cup homemade<br />
1 teaspoon ground cinnamon<br />
1 teaspoon allspice<br />
½ teaspoon nutmeg<br />
4 eggs<br />
2 Tablespoons heavy whipping cream<br />
1 jar (about 12 oz) caramel topping, optional<br />
Extra chopped pecans<br />
Extra crushed gingersnaps<br />
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Crush gingersnaps in food processor or a Ziploc bag with a mallet. Add chopped pecans, melted butter, brown sugar, salt and pulse (or mix) until combined well. Mixture should stick together, but barely. Be sure it’s not too soggy. Press into bottom and sides of a greased 12-inch springform pan. Chill in fridge for 20-30 minutes.<br />
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While crust is chilling, make the filling by beating cream cheese and sugar in a bowl until light and fluffy (this is where a stand mixer is really helpful). Add pumpkin, spices, and mix again. Add the eggs one at a time, allowing each one to mix with cream cheese mixture for at least 20 seconds. Add cream and mix until just combined.<br />
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Remove crust from fridge and pour ½ jar of caramel topping on crust, if using. NOTE: Reviews on PW website indicate the caramel can harden sometimes, however I used the same brand she did and mine turned out great. Sprinkle caramel with extra chopped pecans. Gently pour the cheesecake mixture into the pan. Even out the top with a spatula.<br />
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Bake at 350°F for no less than 1 hour 15 minutes, or until no longer soupy. It should still be somewhat jiggly in the middle though. I baked mine quite a bit longer, but then again the recipe called for a 10-inch pan and mine overflowed. <br />
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Cool on the counter for 30 minutes and pour the rest of the caramel topping on top of cheesecake, if using. Smooth out with spatula and chill for at least 4 hours, or overnight. It said to cover the cheesecake, but be careful because the caramel sticks to EVERYTHING.<br />
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When ready to serve, remove the rim from the pan and slice. Sprinkle with extra crushed gingersnaps, if desired. The best way to slice a cheesecake is with a knife that has been run under hot water for a few seconds on each side. After each slice, clean the knife off with the hot water and slice again. Sounds tedious, but it makes the best (and most beautiful) slices!Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-49794371292851836522011-12-02T23:59:00.001-05:002011-12-03T00:00:16.297-05:00A sign of things to come<div class="separator" style="clear: both; text-align: center;">
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I apologize sincerely that I haven't updated this blog (or my other one for that matter) in a very long time. I'm still in the midst of trying to balance baby, sleep, chores, and cooking on a daily basis. It's been quite the learning process for me. </div>
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<strong>Some of the upcoming recipes include: </strong></div>
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Pumpkin Cheesecake (pictured above)</div>
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M&M cookies</div>
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Chewy, soft chocolate chip cookies (Brad's favorite)</div>
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Green beans</div>
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Steel cut oatmeal</div>
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Baby food puree (so excited to start this!)</div>
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If you would like the link to them, I can send that out to you should you need it before I happen to post the recipe. Just email me!! <em>There should be a link on this blog somewhere.. ;) .. but I'm too tired to check.</em></div>Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-17477552935584348392011-11-08T21:35:00.000-05:002011-11-08T21:35:28.144-05:00Classic Apple Pie, revisited<div align="center">
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Apple pie is the quintessential all-American dessert; in my eyes it is anyways. Pumpkin pie just doesn't do it for me, even after an amazing Thanksgiving dinner. This year what was I elected to bring? Pumpkin pie. *shudder*</div>
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What am I bringing <em>in addition to </em>(yes, I follow directions) the pumpkin pie? THIS! It's my mom's recipe handed down from generations who've made this amazing dish before. I made it last year for the Fourth of July and my husband's friends were amazed it was completely homemade. Needless to say, it was eaten quickly and next time I'll have to make three pies. If you're looking for a classic and delicious pie for Thanksgiving or any occasion (ah hem, week night cravings), this is it!!<br />
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<strong>Classic Apple Pie</strong><br />
Kelly's Kitch original<br />
Yields: 8 slices; 1 9-inch pie<br />
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3/4 cup sugar<br />
1/4 cup flour<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
7 medium to large apples, peeled and sliced (or chopped)<br />
3 tbsp butter or margarine<br />
3 tsp lime or lemon juice<br />
2 <a href="http://kellyskitch.blogspot.com/2011/02/basic-pie-dough.html">nine-inch pie crusts</a><br />
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Grease a 9-inch pie plate and place an unbaked pie crust into it. Stir together sugar, flour, cinnamon and nutmeg in large bowl. Mix in apples until mixture is paste-like. Place mixture into greased pie pan lined with pie crust. <br />
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Cut the butter into pea-sized portions and lay on top of the apple filling. Squeeze a little lime juice on top. Cover with the second pie crust and fold edges over and make into zig-zag (crust) pattern. Cut 6-8 slits in the top of the pie crust about an inch long. Sprinkle top crust with cinnamon.<br />
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Cover the edges of the crust with foil and bake for 30 minutes at 425°F. Remove foil and bake another 15-20 minutes, until crust is golden brown.Kellyhttp://www.blogger.com/profile/00389847518408333026noreply@blogger.com0tag:blogger.com,1999:blog-7921082762612921332.post-36741013172287256862011-10-28T20:42:00.001-04:002011-10-28T20:42:39.434-04:00Halloween Royal Icing Sugar Cookies<div align="center">
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I've made so many batches of these <a href="http://kellyskitch.blogspot.com/2009/12/blog-post.html">royal icing sugar cookies</a> that I can now almost do it without a recipe. Well, at least the icing I can. For these scary Halloween cookies, I simply made a small batch of white royal icing and piped the ghosts, then dyed the excess orange with two drops yellow food coloring and one drop of red food coloring. <em>It makes the perfect color orange!</em> Once those dried, then I filled them in with a larger batch of icing, again starting with the white.</div>
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On a side note, a good friend of mine told me to just put some powdered sugar and a small teaspoon (or less) of meringue powder in a bowl. Then, slowly add a small amount of water at a time. If it gets too watery, add more powdered sugar. This will be your basic white color. I know most people use <a href="http://www.wilton.com/">Wilton's</a> coloring, but I have used it before and personally I think it tastes horrifyingly awful (words cannot describe how much I dislike them). Using basic food coloring actually <strong>doesn't</strong> change the consistency of the icing. If you feel like it is too watery from that, then just add a little more powdered sugar; no harm done!</div>
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Before the icing was dried I sprinkled the orange and black sugar sprinkles on the pumpkins and put red hots on the ghosts for eyes. Use what you have in your pantry! I had these sprinkles and red hots from previous recipes so I thought I'd use them up before they went bad. Be creative and have fun this <span style="color: orange;"><strong>Halloween</strong></span>!</div>
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