tag:blogger.com,1999:blog-47558334136029111252024-03-22T00:22:39.636-07:00In Michelle's KitchenA glimpse into my humble Canadian/Asian kitchen and the hot mess I make.MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-4755833413602911125.post-66182189921342255572013-12-17T13:38:00.001-08:002013-12-17T17:44:46.510-08:00Easy Eggless Fruitcake Slice and Bake Shortbread Cookies - with Gluten-Free and Vegan option <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Christmas baking will never be the same in my household. Now that I have food allergies/sensitivities, I include gluten-free and vegan baking into my repertoire. So far, I have had very good luck choosing recipes to try. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here is the gluten-free and vegan version of a classic: slice and bake shortbread cookies. I came across this recipe for <a href="http://www.sharmispassions.com/2011/12/eggless-fruit-cookies-tutti-frutti.html" target="_blank">Eggless Tutti Fruitti Cookies</a>. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I didn't have "Tutti Fruitti" mix but it's the same as chopped glace fruit used in fruitcakes. I even added yellow and dark raisins into the mix. For those that are not keen on glace fruit, you can use dried chopped fruit such as raisins, apricots, dried cranberries, dried cherries or dates. The possibilities are endless! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Eggs are an important binder used in gluten-free baking but alas, there are people who cannot use eggs. Since this recipe is already eggless, I know that the dough would hold. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The replacements used in gluten-free and vegan baking differ with respect to mouthfeel, texture, taste and presentation. It is a precious treat for those who can enjoy something equivalent to a classic recipe. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My tip for gluten-free and vegan baking: replace the wheat flour with all-purpose gluten-free flour in <b>vegan</b> recipes. The recipes are already egg-less and dairy-free! I simply peruse the vast number of vegan (dairy-free and egg-free) recipes and replace the wheat flour with an all-purpose gluten-free flour blend. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am in the middle of experimenting with a box of <a href="http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour" target="_blank">King Arthur Flour's Gluten-Free Multi-Purpose Flour Mix</a>. I bought in on sale during my trip to Hawaii. Basically, it is a mix of white and brown rice flours with tapioca and potato starch. You can easily find recipes online to mix your own favourite gluten-free flour. It doesn't have a I like <a href="http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html" target="_blank">Sarah's Gluten-Free Flour Blend recipe</a>. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After freezing the dough logs overnight (optional), the dough was a little crumbly when I sliced it for baking. Luckily, I was still able to press the dough together into each cookie with success! Next time, I may add a bit of vanilla and almond extract, as my classic fruitcake recipe has amaretto in it. In addition, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have made this recipe with all-purpose wheat flour and butter with no complaints. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Easy Eggless Fruitcake Slice and Bake Shortbread Cookies - Gluten-Free & Vegan option</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>makes about 2 dozen</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup all-purpose flour, gluten-free* or wheat</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*1/4 tsp xanthan gum if your gluten-free flour blend does not have a stabilizer/binder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup softened butter or vegan butter/margarine </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup icing/powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3-1/2 cup Deluxe holiday mix, glace red & green cherries or a mixture of your favourite dried fruit bits (e.g. yellow/dark raisins, apricot, prunes, dried dates, dried cherries or dried cranberries) </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 to 2 Tbsp water or milk <i><span class="Apple-style-span" style="color: #274e13;">(Use only as needed. I used water. For gluten-free flour, I only needed a splash to get the dough to bind. For all-purpose flour, I needed the full 2Tbsp water)</span> </i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beat softened butter with icing/powdered sugar until light and fluffy. Stir in flour and fruit mix.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add enough milk/water to form a soft dough. Shape into log, wrap with plastic wrap or parchment paper and freeze for 40 minutes to firm up. (I have found that freezing the dough is not necessary, but if your dough is very soft, freezing it would help make the dough easier to slice.)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice logs into about 1/4" thick slices. If the dough crumbles, press the dough into each cookie. Bake about 10-12 minutes in preheated oven 350F. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from Sharmis Passion's: <a href="http://www.sharmispassions.com/2011/12/eggless-fruit-cookies-tutti-frutti.html" target="_blank">Eggless Fruit Cookies/Tutti Fruitti Cookies</a></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Fruitcake cookies made with Deluxe Holiday Mix, all-purpose wheat flour and butter. </td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am pretty amazed how versatile and forgiving this recipe is with the substitutions made! I have a few days left before Christmas to get things in order. I'm trying not to stress. I just do my best and trust that somehow everything will fall into place. </span><br />
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com6tag:blogger.com,1999:blog-4755833413602911125.post-78923036017478779832013-12-12T19:18:00.001-08:002013-12-12T20:58:56.207-08:00Reduced Sugar Cranberry Butter Tart Squares<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It has been so long since my last post! I was extremely busy in October and November and didn't have time to blog. Also, we just got back from my brother's dream beach wedding in Hawaii last week. Trying to adjust from Honolulu's +30C to 100 Mile House's -30C weather was quite a shock now that we are back home! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Luckily, it's -2C and I'm finally starting to get into the Christmas baking season!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">With a few basic ingredients, I wanted to make something fast, easy and buttery but not too sweet. The cranberry butter tart squares were inspired by this </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://inmahkitchen.blogspot.ca/2012/06/reduced-sugar-butter-tart-squares.html" target="_blank">reduced sugar butter tart squares recipe</a>. Butter tart squares are a great addition to any Christmas cookie platter. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used dried cranberries when I didn't have enough raisins. Hubby said that they were the best butter tart squares I have ever made! The tanginess of the dried cranberries made the squares less sweet. Substituting with alternate ingredients can create something even better! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe has eggs, butter and gluten. I plan to create a gluten-free and vegan equivalent of this recipe later on so I can eat them too! </span><br />
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">makes 1- 9"x13" pan</span></i></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Crust:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">2</span> <span class="unit">cups</span> all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1/2</span> <span class="unit">cup</span> granulated sugar<i style="color: #274e13;"> </i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1/4 cup butter</span>, melted</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">4 eggs, </span> lightly beaten</span></div>
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<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups light brown sugar <i><span style="color: #274e13;">(I used only 1 1/4 cup!)</span></i></span></span></div>
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<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup all-purpose flour</span></span></div>
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<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span></span></div>
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<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">2 p</span><span class="unit">inches salt</span></span></div>
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<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup raisins</span></span></div>
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<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222;">3/4 cup dried cranberries </span><span class="Apple-style-span" style="color: #274e13;"><i>(instead of 2 cups raisins)</i></span></span></span></div>
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<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup coarsely chopped pecans (I omitted)</span></span><br />
<span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">optional: powdered/icing/confectioner's sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9x13-inch pan; bake in 350°F (180°C) oven for 15 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Topping:</b> In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. <i>(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)</i> Cut into squares.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Optional: dust with powdered icing sugar right before serving for prettier presentation. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from Canadian Living Magazine: July 2009</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com3tag:blogger.com,1999:blog-4755833413602911125.post-5618848361019999572013-10-01T11:58:00.003-07:002013-10-01T17:23:18.621-07:00Fluffy and Moist Sour Cream Banana Bread (Whole Wheat option)<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This morning, I volunteered for the "Breakfast for Learning Program" at my older kiddies' elementary school. Through generous donations from the community, school and the Parent Advisory Committee (PAC), our children's school can offer a simple breakfast for those who come to school hungry. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The PAC helps purchase and provide juice, milk, yogurt, cereal bars, cinnamon buns and muffins. Depending on the volunteer, someone can make pancakes or waffles for a hot breakfast! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since this was my first gig for the year, I simply set out the usual milk, fruit, juice and store bought bran muffins. To test the waters, I also brought a batch of my sour cream whole wheat banana bread. I made them into mini muffins, mini loaves and a big loaf. I was OVERWHELMED by the response! When I ran out of mini muffins, I cut up the last loaf and it was GONE IN SECONDS. Wow. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is another one of those recipes that I have been using for over 10 years. Great for gift-giving and Christmas. I think the secret is the moistness and fluffiness from the sour cream. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What can a creative mom do to get school kids try whole wheat banana bread? </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For marketing purposes, I added some chocolate chip garnish, so they can try my home baked goodies. And sprinkled a wee bit of cinnamon sugar on top... I got rave reviews!!! No one noticed that I used half whole wheat flour in the recipe. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Fluffy and Moist Sour Cream Banana Bread</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>makes 4- 7"x3" loaf pans</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup butter </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13;"><i>(I used non-hydrogenated soft margarine)</i></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups white sugar </span><span class="Apple-style-span" style="border-collapse: collapse; color: #274e13; font-family: Arial, Helvetica, sans-serif;"><i>(I decreased to 2 1/2 cups)</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 very ripe bananas, mashed </span><span class="Apple-style-span" style="border-collapse: collapse; color: #274e13; font-family: Arial, Helvetica, sans-serif;"><i>(I used 5 large ripe bananas)</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (16 ounce/2 cup) container sour cream </span><span class="Apple-style-span" style="border-collapse: collapse; color: #274e13; font-family: Arial, Helvetica, sans-serif;"><i>(I have used light sour cream, plain yogurt and combination of both)</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 1/2 cups all-purpose flour</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><i> <span class="Apple-style-span" style="color: #274e13;">(2 cups whole wheat flour + 2 1/2 cups all-purpose flour)</span></i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped walnuts, optional </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><i><span class="Apple-style-span" style="color: #274e13;">(I used chocolate chips in the batter + on top instead)</span></i></span></div>
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Preheat oven to 300F. Grease four 7x3 inch loaf pans.<br />
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In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts (or chocolate chips, if desired). Divide into prepared pans.<br />
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Bake for 1 hour, until a toothpick inserted in center comes out clean.</div>
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- Adapted from <a href="http://allrecipes.com/recipe/banana-sour-cream-bread/" target="_blank">Allrecipes.com: Sour Cream Banana Bread</a></div>
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Note: I have baked this as mini muffins, muffins, mini loaves and in loaf pans. It is a very flexible recipe that can handle substitutions and changes, if needed. I have also baked this at 350F for mini muffins and mini loaves. Please check the times accordingly so you don't overbake! </div>
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<a href="http://2.bp.blogspot.com/-We_NfrpdfFs/UksXxD90BcI/AAAAAAAAH6A/YBYCM7IF68E/s1600/DSC_5040_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-We_NfrpdfFs/UksXxD90BcI/AAAAAAAAH6A/YBYCM7IF68E/s640/DSC_5040_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mini muffins made without any nuts or chocolate chips. </span></div>
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<a href="http://3.bp.blogspot.com/-JKprBvgyn4M/UksXw5YZkaI/AAAAAAAAH58/fYR0DXKiAt8/s1600/DSC_5054_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-JKprBvgyn4M/UksXw5YZkaI/AAAAAAAAH58/fYR0DXKiAt8/s640/DSC_5054_edited-1.jpg" width="640" /></a></div>
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I had to promise the school kids that I will bring more next time! I couldn't cut my last loaf fast enough for them! That is the biggest form of flattery for this mom! They really made my day.<br />
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Have a wonderful day!</div>
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<span class="Apple-style-span" style="font-size: x-large;">Enjoy!</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com3tag:blogger.com,1999:blog-4755833413602911125.post-24544128804696084092013-09-27T20:51:00.001-07:002013-09-27T20:51:09.906-07:00Easy Buttery Garlic Bread Spread (Garlic Butter), Vegan or Not<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My kiddies adore garlic bread! I had to write this recipe down for them, as I know that they will want to make it just "like mom's". </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yYB3kXgrEZ4/UkZFFlx14tI/AAAAAAAAH4w/4ZnHk1ijkog/s1600/toast1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-yYB3kXgrEZ4/UkZFFlx14tI/AAAAAAAAH4w/4ZnHk1ijkog/s640/toast1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic toast hot dog buns </td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At my local Canadian grocery store, a loaf of garlic bread (French bread spread with garlic buttery spread) costs $4. Their garlic spread has a very long (and unnatural) ingredient list. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A loaf of plain French bread costs $2. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I make my own garlic bread at a fraction of the cost. No French bread? I toasted hot dog and hamburger buns (leftover from Baby's birthday party) with this garlic spread and my family loved it!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My kiddies loved this so much, they even had it spread on their morning toast! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">With only 3 simple ingredients, we were able to enjoy "restaurant-style" garlic bread at a fraction of the cost. I always have dried parsley and garlic powder in my collection of spices. </span><br />
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<a href="http://2.bp.blogspot.com/-wJPySjb-B3U/UkZM93_X0kI/AAAAAAAAH48/Qxryv2pzCZg/s1600/DSC01622_edited-1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-wJPySjb-B3U/UkZM93_X0kI/AAAAAAAAH48/Qxryv2pzCZg/s640/DSC01622_edited-1-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">With soft non-hydrogenated margarine (I used Becel vegan) or softened butter, this mixes up super fast! The dried parsley makes the garlic spread look like the ones in the restaurants. </span><br />
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<a href="http://4.bp.blogspot.com/-QpwXnTn3dGg/UkZOo9M2d4I/AAAAAAAAH5I/D_4t05Jy6Dc/s1600/DSC01624_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="http://4.bp.blogspot.com/-QpwXnTn3dGg/UkZOo9M2d4I/AAAAAAAAH5I/D_4t05Jy6Dc/s640/DSC01624_edited-2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A great way to use up leftover hot dog buns! Ready to be toasted in the oven. </span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Easy Buttery Garlic Bread Spread (Garlic Butter), Vegan or Not</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>makes 1/2 cup garlic butter</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup softened butter or vegan non-hydrogenated margarine (I used Becel vegan)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp garlic powder* (I tone it down to 1 Tbsp)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp dried parsley</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">optional: your favourite shredded cheese</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix softened butter or margarine, garlic powder and dried parsley together in a bowl.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread on your favourite bread (and add shredded cheese, if desired) and bake in hot 375F oven for about 3 minutes or broil until golden brown. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*I think grated or finely minced fresh garlic would be great. Just add to taste. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://allrecipes.com/Recipe/Great-Garlic-Bread/Detail.aspx?event8=1&prop24=SR_Title&e11=garlic%20bread&e8=Quick%20Search&event10=1&e7=Recipe" target="_blank">Allrecipes.com: Great Garlic Bread</a></span><br />
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<a href="http://1.bp.blogspot.com/-i9Fm8bgHitg/UkZP-roQtXI/AAAAAAAAH5U/KaKJobHMzNg/s1600/DSC01632_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-i9Fm8bgHitg/UkZP-roQtXI/AAAAAAAAH5U/KaKJobHMzNg/s640/DSC01632_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Leftover hamburger buns? Make garlic toast hamburger buns!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com8tag:blogger.com,1999:blog-4755833413602911125.post-41691196812406758862013-09-26T11:19:00.001-07:002013-09-27T08:55:52.750-07:00Fluffy Reduced Sugar Whipped Vanilla Frosting, Gluten-free, Vegan or Not<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was officially my youngest's 4th birthday yesterday. I thought it would be nice to bring some cupcakes to celebrate her special day at preschool.</span><br />
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<a href="http://3.bp.blogspot.com/-3vzNgOFUOEs/UkR0Qk6V55I/AAAAAAAAH30/BX9XvAd_BwU/s1600/cupcakes_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-3vzNgOFUOEs/UkR0Qk6V55I/AAAAAAAAH30/BX9XvAd_BwU/s640/cupcakes_edited-1.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This reduced sugar frosting on top of some <a href="http://inmahkitchen.blogspot.ca/2012/12/simple-white-or-pink-easy-as-cake-mix.html" target="_blank">simple white cupcakes</a> turned out great! Just found out that all but one little preschooler ate the whole thing! The little one just licked all the frosting. I consider that a success! I strive to make our goodies less sweet, which is a good thing for the kiddies. My son often complains that the commercial bakeries make their frostings too sweet and he loves this "less sweet" frosting. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had already posted this recipe earlier this week with my <a href="http://inmahkitchen.blogspot.ca/2013/09/gluten-free-vegan-vanilla-cupcakes-with.html" target="_blank">gluten-free vegan vanilla cupcakes</a>, but thought it would be easier to locate in a separate entry. I reduced the sugar content of this <a href="http://inmahkitchen.blogspot.ca/2012/11/fluffy-whipped-vanilla-buttercream.html" target="_blank">fluffy whipped vanilla buttercream frosting</a>. Next time, I think I could try decrease a little more sugar and less liquid. </span></div>
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<span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span style="background-color: white; color: #333333; line-height: 1.2em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Fluffy Reduced Sugar Whipped Vanilla Frosting </span></span></span></div>
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<span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 1.2em;"><i>generously</i></span><span style="background-color: white; color: #333333; line-height: 1.2em;"> </span><span class="Apple-style-span" style="color: #333333; line-height: normal;"><i style="line-height: 19px;">frosts 12 cupcakes</i></span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1/4 cup</span> nonhydrogenated <span itemprop="name">shortening</span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1/4 cup</span> nonhydrogenated <span itemprop="name">margarine or butter</span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1 1/4 cup</span> powdered <span itemprop="name">sugar</span>, sifted if clumpy</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">3/4 teaspoon</span> <span itemprop="name">vanilla extract</span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1 Tbsp</span> milk of your choice, dairy or not</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><br /></span></span></div>
<div style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;">Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><br /></span></span></div>
<div style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;">Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy. (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting). </span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><br /></span></span></div>
<div style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers. The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.</span></span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping. I think you could even omit the milk for a stiffer frosting. It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive. </span></span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">- Adapted from <a href="http://inmahkitchen.blogspot.ca/2012/11/fluffy-whipped-vanilla-buttercream.html" style="color: #2288bb; text-decoration: none;" target="_blank">Fluffy Whipped Vanilla Buttercream Frosting</a></span></span></div>
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<a href="http://1.bp.blogspot.com/-1rZH516IU20/UkR2OSUP-8I/AAAAAAAAH4E/HshId4u85Es/s1600/DSC01581_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-1rZH516IU20/UkR2OSUP-8I/AAAAAAAAH4E/HshId4u85Es/s640/DSC01581_edited-1.jpg" width="640" /></a></div>
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<a href="http://inmahkitchen.blogspot.ca/2013/09/gluten-free-vegan-vanilla-cupcakes-with.html" target="_blank"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gluten-Free Vegan Vanilla Cupcakes</span></a></div>
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<span class="Apple-style-span" style="color: #222222; line-height: 18px;"><a href="http://3.bp.blogspot.com/-kc9y-vf21Mw/UkR2OBmyYqI/AAAAAAAAH4A/ZZasrx0iZpY/s1600/DSC01584_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-kc9y-vf21Mw/UkR2OBmyYqI/AAAAAAAAH4A/ZZasrx0iZpY/s640/DSC01584_edited-2.jpg" width="426" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The last 3 cupcakes before the kiddies inhaled them!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com2tag:blogger.com,1999:blog-4755833413602911125.post-56734697289739440052013-09-24T11:58:00.002-07:002013-09-26T08:38:49.873-07:00Gluten-Free Vegan Vanilla Cupcakes with Fluffy Reduced Sugar Vanilla Frosting, Version 2 - Egg-free, Dairy-free, Nut-free<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm happy with this batch! Soft, fluffy, moist and not gummy when taken out of the oven. I couldn't help myself. I *inhaled* the first one. The true test: I wanted another one. Most of the time, I have a bite and then let the kiddies finish it. I was sure glad the kiddies were still in school so I could have my (short-lived) moment with this cupcake. </span><br />
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<a href="http://2.bp.blogspot.com/-j4JzhAxFRjo/UkHZez-l_iI/AAAAAAAAH1U/jFrs05SA8uA/s1600/DSC01581_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-j4JzhAxFRjo/UkHZez-l_iI/AAAAAAAAH1U/jFrs05SA8uA/s640/DSC01581_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used my favourite vegan vanilla cupcake recipe and substituted with </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html?showComment=1379536851303#c7565409668501380773" target="_blank">Sarah's gluten-free flour blend </a>(with the white rice substitution instead of sorghum flour for a lighter cupcake). Previously, I used a different blend for my <a href="http://inmahkitchen.blogspot.ca/2012/11/gluten-free-vegan-vanilla-cupcakes.html" target="_blank">"Version 1" GF vegan vanilla cupcakes</a> but they came out a little too moist and slightly gummy. The kiddies didn't complain! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I baked it for 3 minutes longer than specified by the original vegan (all-purpose flour) recipe and there was no gumminess (common with gluten-free baking and xanthan gum). </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was so good I had to write it down! If you are not gluten-free, you can use 1 1/4 cup all-purpose flour + 2 Tbsp cornstarch in place of the brown/white rice flour, potato starch, tapioca starch, and xanthan gum. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Gluten-free Vegan Vanilla Cupcakes, Version 2</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>makes 12 regular cupcakes</i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup milk of your choice (I used unsweetened Coconut Dream)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup + 2 Tbsp brown rice flour (I used Bob's Red Mill brand)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup white rice flour (I used an Asian brand, super finely milled)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup potato starch</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp tapioca starch</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp cornstarch</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp xanthan gum</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp baking soda</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup canola oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp almond extract (optional)</span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;">Preheat oven to 350 degrees. Line muffin pan with cupcake liners.</span></div>
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><br /></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;">Whisk the vegan milk and vinegar or lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><br /></span></span>
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;">Beat together the vegan milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.</span></span><br />
<div style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><br /></span><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;">Fill cupcake liners half-way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.</span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;">My own notes: I baked for 25 minutes, maybe I'll try 24 minutes next time. </span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;">- Adapted from <a href="http://inmahkitchen.blogspot.ca/2012/11/gluten-free-vegan-vanilla-cupcakes.html" target="_blank">Gluten-Free Vegan Vanilla Cupcakes</a></span></div>
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<a href="http://3.bp.blogspot.com/-QBIV3UKVzhk/UkHae6phz6I/AAAAAAAAH1g/tiXpCLMM7oI/s1600/DSC01584_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-QBIV3UKVzhk/UkHae6phz6I/AAAAAAAAH1g/tiXpCLMM7oI/s640/DSC01584_edited-2.jpg" width="426" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 1.2em;">Fluffy Reduced Sugar Vanilla Frosting </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 1.2em;"><i>generously</i></span><span style="background-color: white; color: #333333; line-height: 1.2em;"> </span><span class="Apple-style-span" style="color: #333333; line-height: normal;"><i style="line-height: 19px;">frosts 12 cupcakes</i></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1/4 cup</span> nonhydrogenated <span itemprop="name">shortening</span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1/4 cup</span> nonhydrogenated <span itemprop="name">margarine</span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1 1/4 cup</span> powdered <span itemprop="name">sugar</span>, sifted if clumpy</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">3/4 teaspoon</span> <span itemprop="name">vanilla extract</span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><span itemprop="amount">1 Tbsp</span> milk of your choice, dairy or not</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><br /></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;">Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><br /></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;">Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy. (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting). </span></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2em;"><span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers. The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.</span></span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping. I think you could even omit the milk for a stiffer frosting. It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive. </span></span></div>
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<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">- Adapted from <a href="http://inmahkitchen.blogspot.ca/2012/11/fluffy-whipped-vanilla-buttercream.html" target="_blank">Fluffy Whipped Vanilla Buttercream Frosting</a></span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">In case anyone was curious, this is what the texture/crumb looks like. A little dense yet soft and tender. </span></span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com1tag:blogger.com,1999:blog-4755833413602911125.post-29285750428932658322013-09-23T16:12:00.001-07:002013-09-23T16:24:58.542-07:00Black Forest Mini Marshmallow Rainbow Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wow, it has been too long since my last entry. The summer has flown by so quick with the kiddies out of school. At the end of July, I had eye laser surgery (PRK) to correct my nearsightedness. It took 4 weeks to recover but it was well worth it! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This month, it took a while to get into the rhythm of school, skating lessons, packing lunches, music lessons, church and loads of dishes and laundry! </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black Forest Mini Marshmallow Rainbow Cake with Fresh Whipped Cream</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Over the weekend, my youngest had her 4th birthday party. I can't believe it! My preemie baby will be turning 4 in a few days. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We intended to have a small party with her preschool friends for 2 hours... but somehow ended up with 17 kids in our house on a rainy Saturday afternoon! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Most of her preschool friends had siblings in the same class with my older kiddies, so they came too...and their parents. I didn't have a headcount, but I think we had about 30 people at our home and we had a blast! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Our birthday party menu included: BBQ hot dogs, hamburgers, <a href="http://inmahkitchen.blogspot.ca/2012/09/whiskey-rum-barbecue-ribs.html" target="_blank">whiskey rum ribs</a> (with Tanduay rum & Jack Daniels), gluten-free chicken burgers, gluten-free chicken dogs, <a href="http://inmahkitchen.blogspot.ca/2012/05/oven-roasted-corn-on-cob.html" target="_blank">oven roasted corn on the cob</a>, chicken potstickers, potato salad, Cheetos, potato chips, chips & salsa, veggies & dip, fruit tray of watermelon, grapes & mandarin oranges and finally, cake! (Sorry, <span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="line-height: 18px;">I was too busy hosting and forgot to take pics of all that food!)</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Last year, I made a <a href="http://inmahkitchen.blogspot.ca/2012/09/marshmallow-rainbow-cake-with-chocolate.html" target="_blank">Chocolate Mini-Marshmallow Rainbow Cake</a> and the Birthday Girl wanted it again. To change things up, I used fresh vanilla whipped cream instead of chocolate and the cake was Black Forest Style. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Everyone's waiting patiently for the candles and cake!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">YUM! The Black Forest Cake was a hit! </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So cute that the kiddies inhaled their first piece and came back for seconds!</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></td></tr>
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">I did not use any liqueur in the cake or filling since the kiddies were eating this. I prefer to add a splash of kirsch or amaretto to the cherry pie filling for that "adult" taste. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;">My KitchenAid mixer does not whip the cream stiff enough to pipe if there is too much heavy cream. To overcome this, I whipped the cream in two small batches to get that stiff piping consistency (no more than 1.5 cups heavy cream). Make sure your bowl and beaters are chilled, so the cream whips faster and sturdier for piping. The cornstarch content in icing sugar helps stabilize the cream if kept cold. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Black Forest Mini Marshmallow Cake</span></div>
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1 <a href="http://inmahkitchen.blogspot.ca/2012/02/chocolate-oreo-cupcakes.html" target="_blank">favourite chocolate cake</a> (can be homemade or a box)*: 1 double layer 8 or 9-inch cake, 1 triple layer 8-inch cake, 1- 9x13 cake (baked in 2 pans for double layer)</div>
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1 can cherry pie filling</div>
</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">2 cups heavy cream (2.5 cups heavy cream for triple layer cake, 3 cups for double layer 9x13 cake)</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><div style="font-family: Arial, Helvetica, sans-serif;">
3 Tbsp confectioner's/icing sugar (6 Tbsp icing sugar for triple layer, 8 Tbsp for 9x13)</div>
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2 tsp vanilla (2.5 tsp vanilla for triple layer, 3 tsp for 9x13)</div>
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</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Prepare chocolate cake and cool completely.</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><div style="font-family: Arial, Helvetica, sans-serif;">
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Whip <b>half</b> the amount of heavy cream with <b>half</b> of the confectioner's/icing sugar and <b>half</b> the vanilla for at least 3 minutes on high until the cream is stiff enough for piping. Be careful not to overwhip the cream (mixture will separate and become butter!).</div>
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Place one cake layer on a cake plate. Spread the cake with whipped cream and spoon cherry pie filling on top of the cream, in the middle of the cake. Add the cherry pie filling until it reaches 1-inch away from the edge. This will prevent the cherries from oozing from the sides of the cake. </div>
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Repeat with the remaining cake layer. Whip the remaining heavy cream, icing sugar and vanilla. Frost and pipe the cake as desired with the whipped cream. Decorate with mini marshmallows, candies, shaved chocolate or your favourite cake decorations as desired. </div>
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</span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">* I scaled 1.5X of <a href="http://inmahkitchen.blogspot.ca/2012/02/chocolate-oreo-cupcakes.html" target="_blank">my family's favourite chocolate cake recipe</a> for a taller 9x13 double layer cake</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><div>
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<i>Note</i>: This can also be made in the style of "<a href="http://inmahkitchen.blogspot.ca/2012/06/white-forest-cake.html" target="_blank">White Forest Cake</a>" by using your favourite white or yellow cake instead of chocolate. </div>
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<tr><td class="tr-caption" style="text-align: center;">The Birthday Girl with Mommy & Daddy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Birthday Girl was EXHAUSTED, but still had enough energy to nibble on her goodie bag treats while resting... </td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy 4th Birthday, Sweetheart! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com1tag:blogger.com,1999:blog-4755833413602911125.post-84215450693862056832013-06-13T14:13:00.000-07:002013-06-13T20:08:42.394-07:00Double Chocolate Chip Smarties Cookies<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I wanted to bake something chocolatey! I dug around my pantry and found a box of Smarties (candy covered chocolate buttons), random small bars of white and dark chocolate, some chocolate coins and a few Hershey kisses. I chopped all the chocolate up and ended up with 3/4 cup of mixed chocolate chunks. The original recipe calls for 2 cups of chocolate chips. I didn't have enough chocolate chips, so I topped each cookie with a Smartie. I don't think anyone noticed that I used less than half of the amount of chocolate chips! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We had a play group last night. I thought it would be nice to bring an after dinner treat. Due to my food allergies, I have not tasted this recipe before! I put all my trust onto my kiddies. Yes, my "quality control team" consisted of a 3, 5 and 8-year old. They said they were good and that was enough for me! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe was quick and easy to make. The true test was when the kiddies at the play group wanted to have a second cookie right after they inhaled the first one! I think putting a Smartie onto each cookie really added some "kiddie pizzaz" to the presentation. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Whew! The cookies passed "quality assurance" with flying colours! </td></tr>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Double Chocolate Chip Smarties Cookies</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333;"><i>makes about 4 dozen</i></span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333;">1 cup butter, softened </span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>(I used non-hydrogenated soft margarine)</i></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">1 cup white sugar</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">1/2 cup brown sugar</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">2 teaspoons vanilla extract</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">2/3 cup cocoa powder</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333;">2 cups semisweet chocolate chips<i> </i></span><span class="Apple-style-span" style="color: #274e13;"><i>(I only used 3/4 cup mix of white, milk & dark chocolate chunks + 1 Smartie candy on top of each cookie)</i></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">Smarties, optional (1 for each cookie, if desired)</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350F</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333;">In large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt; stir into the butter mixture until well blended. Mix in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. </span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #274e13;">(Decorate cookies with candy, if desired). </span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">Bake for 8 to 10 minutes in preheated oven, or just until set. Cool 5 minutes on the cookie sheets before transferring to wire racks to cool completely. </span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;">- Adapted from </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"><a href="http://allrecipes.com/recipe/chocolate-chocolate-chip-cookies-i/" target="_blank">Chocolate Chocolate Chip Cookies I</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We didn't have very many cookies left over. I used a 1" cookie scoop and ended up with 56 cookies. I brought 3 dozen to the playgroup, gave away 1 dozen and packed a few for school lunches. After less than 24 hours, I only have 3 cookies left! Just enough for each kiddie to enjoy after school with a cold glass of milk. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com0tag:blogger.com,1999:blog-4755833413602911125.post-87667518543319043892013-05-31T18:08:00.000-07:002013-05-31T18:08:02.025-07:00Strawberries and Cream Chinese Bakery-Style Chiffon Sponge Cake, Gluten-free or not<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We had some guests come for dinner the other night. Hubby ordered Chinese take-out, so all I had to do was add a nice green salad (you can never get enough veggies!) and make a dessert. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To keep with the Chinese food theme, what is a typical Chinese dessert? For special occasions, my mother would either bake or order a beautiful vanilla chiffon sponge cake decorated with fresh fruit and whipped cream from a local Chinese bakery. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can use your favourite sponge cake with whipped cream and fruit. I made 2 tube sponge cakes with this <a href="http://inmahkitchen.blogspot.ca/2012/04/vanilla-chiffon-sponge-cake.html" target="_blank">vanilla chiffon sponge cake</a> recipe. I decorated one cake and froze the second one to enjoy at another time for a quick dessert. For those who are on a gluten-free diet, you can try this <a href="http://inmahkitchen.blogspot.ca/2013/01/gluten-free-vanilla-chiffon-sponge-cake.html" target="_blank">gluten-free vanilla chiffon sponge cake</a>. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pressed for time? Ready-made angel food cakes can be decorated fresh whipped cream and fruit. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I usually fill and decorate these cakes with canned fruit cocktail that has been drained and blotted dry. I have also made a "Strawberries and Cream" cake with fresh strawberries and "Peaches and Cream" with canned peaches. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This time, I used fresh strawberries and canned mandarin orange segments to fill and decorate the cake. Make sure to blot dry the excess moisture from the fruit on a paper towel or napkin. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Strawberries and Cream Chinese Bakery-Style Chiffon Sponge Cake, Gluten-free or not</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">1 - 8" <a href="http://inmahkitchen.blogspot.ca/2012/04/vanilla-chiffon-sponge-cake.html" target="_blank">vanilla chiffon sponge cake</a>, <a href="http://inmahkitchen.blogspot.ca/2013/01/gluten-free-vanilla-chiffon-sponge-cake.html" target="_blank">gluten-free vanilla sponge cake</a> or ready-made angel food cake</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">1.5 cups heavy cream</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">4.5 Tbsp confectioner's sugar </span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">1.5 tsp vanilla </span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">chocolate shavings, with a vegetable peeler</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">selection of fresh/canned fruit for decorating and filling (possibilities are endless!)</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"> - strawberries, kiwi, grapes, melon balls, etc</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"> - canned fruit (must be drained and blotted dry): peaches, pears, mandarin oranges, cherries, etc.</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Prepare chiffon cake and cool completely.</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Whip 1.5 cups heavy cream with 4.5 Tbsp confectioner's sugar and 1.5 tsp vanilla for at least 3 minutes on high until the cream is stiff. Be careful not to overwhip the cream (mixture will separate and become butter!). If you would like extra whipped cream for piping or for serving, use 2 cups heavy cream, 6 Tbsp confectioner's sugar and 2 tsp vanilla. </span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Dice about 1 cup (I forgot to measure, chop enough fruit to fill the cake layer) fresh or canned fruit for filling and blot dry on paper napkin/towel. Set aside.</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Cut cake in 2 layers. Place one cake layer on a cake plate. Spread the cake with whipped cream and place chopped fruit pieces (blotted dry) on top of the cream. Place the top layer on the fruit filling. </span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Frost and decorate the cake as desired with the whipped cream. </span><br />
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- Adapted from <a href="http://inmahkitchen.blogspot.ca/2012/04/vanilla-chiffon-sponge-cake.html" target="_blank">Vanilla Chiffon Sponge Cake</a></div>
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The cake didn't last long! Of course, the kiddies had leftover cake dolloped with extra whipped cream for breakfast the next day!</div>
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<span class="Apple-style-span" style="font-size: x-large;">Enjoy! </span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com2tag:blogger.com,1999:blog-4755833413602911125.post-19008294642961521882013-05-30T10:55:00.000-07:002013-05-30T11:11:23.729-07:00Easy Pan Fried Frozen Chicken Breasts with Your Favourite Seasonings<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I am feeling lazy, this is my favourite way to cook chicken breasts. Sometimes, I buy chicken breasts on sale and freeze them individually for easy cooking. Usually, boxes of frozen chicken breasts are on sale, so I get those instead. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At first, I didn't plan on blogging this recipe as everyone has their own method to pan-fry chicken breasts. Then I thought this would be good for my kiddies to see how "mommy cooks chicken breasts". Maybe when they are older, they can make these for dinner! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">I packed McDreamy's lunch today: seasoned herb chicken breast, red & white quinoa and spring mix/spinach salad greens topped with light marble cheddar, chopped cucumbers and red & yellow bell peppers. Dressing: extra virgin olive oil and balsamic vinegar. </td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is not really a recipe, mainly a method that I have created for those "quick and easy" dinners and lunches. I usually pack these leftover chicken breasts for hubby's lunch. (And yes, my man eats salad!). </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Individually frozen chicken breasts are easy to grab and cook.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat frying pan to medium-high heat. Lightly coat the bottom of pan with your favourite cooking oil. I use extra virgin olive oil and drizzle lightly. It doesn't have to fully coat the pan since some water will be added later to steam/poach the chicken. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place frozen chicken breasts on lightly oiled, preheated frying pan. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle your favourite seasonings onto the frozen chicken breasts. I used dried Italian Seasoning (I think it is a blend of oregano, basil, rosemary and other herbs). You can use whatever like. Herbs de Provence would be yummy too! No amounts here, I just sprinkled until it looked good! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since the chicken breasts I am using are previously frozen and pre-seasoned (already has salt in it), I added a "no-salt seasoning" (a blend of dried onions, garlic, red bell pepper and other spices) and paprika. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Again, no amounts, just sprinkled the herbs and spices! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add 1/2 cup water around the chicken breasts. The excess salt from the chicken will go into the water as it cooks. When adding water, make sure the water does not wash away the herbs and spices. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover the frying pan with a lid and cook on medium heat (simmer) for 20 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 20 minutes, flip over the chicken breasts. I use a fork to loosen the chicken off the pan. </span></div>
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<a href="http://4.bp.blogspot.com/-GvHmEaZBOc0/UabRwCPlVtI/AAAAAAAAHtk/uVVv4q_zvJc/s1600/DSC_0698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-GvHmEaZBOc0/UabRwCPlVtI/AAAAAAAAHtk/uVVv4q_zvJc/s640/DSC_0698.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I make 2-3 slits halfway down the chicken breast to speed up the cooking time. Cover and cook for another 15 minutes. </span></div>
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<a href="http://3.bp.blogspot.com/-UYPePPBHuLQ/UabX6GF9cKI/AAAAAAAAHuE/Xhawc9cr054/s1600/DSC_0703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-UYPePPBHuLQ/UabX6GF9cKI/AAAAAAAAHuE/Xhawc9cr054/s640/DSC_0703.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 15 minutes, flip the chicken breasts over. Note that most of the seasonings have stuck onto the chicken, even when immersed in water while cooking. Ready to serve!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">Pan Fried Frozen Chicken Breasts with Your Favourite Seasonings</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Frozen chicken breasts (enough to fill your frying pan)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooking oil (I use extra virgin olive oil)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup water (adjust, depending on your frying pan. I use 1/2 cup for 10" frying pan)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Herb and spices of your choice: (here are some ideas... the possibilities are endless!)</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Italian seasoning</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">no-salt seasoning</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Herbs de Provence</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">basil, oregano</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">garlic powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">onion powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">paprika</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Montreal steak spice (Note: contains salt, use if your chicken breasts are unseasoned)</span></li>
</ul>
</ul>
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat frying pan on medium-high heat. Lightly coat pan with olive oil. Place frozen chicken breasts on the pan and sprinkle with the herbs and seasonings of your choice. Add 1/2 cup water, cover and let simmer on medium for 20 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 20 minutes, flip chicken breasts over and cut 2-3 slits across the chicken breast half-way. Cover and cook another 15 minutes or until done. Serve hot or cold. </span><br />
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<a href="http://3.bp.blogspot.com/-LbN7eZJdlms/UaeUrrKlEHI/AAAAAAAAHvU/r9ut7-uX6GI/s1600/DSC_0738_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-LbN7eZJdlms/UaeUrrKlEHI/AAAAAAAAHvU/r9ut7-uX6GI/s640/DSC_0738_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I reused a McDonald's salad entree container. I'm so glad I kept it so hubby can bring a nice salad for lunch. This will be my lunch with dried cranberries instead of cheese! And yes, I make 4 lunches every morning for the kiddies and hubby. I guess my mornings can get pretty hectic. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com81tag:blogger.com,1999:blog-4755833413602911125.post-33158806280074634232013-05-29T14:15:00.001-07:002013-05-29T14:15:25.303-07:00Maple Yogurt Banana Muffins<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It has been too long since I posted a recipe! We had a huge change in routine ever since we started karate and violin lessons for all 3 children and mommy! On top of that, I have been getting my flower beds and veggie patches ready for our short and late growing season. No wonder I'm tired these days... </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whew! </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had a craving to <i>make </i>banana muffins. Is that an odd notion? Even with my sudden food allergies, I still like to bake things I cannot eat. It's the act of baking that makes me happy. I pray that one day, my body will heal itself and I can enjoy the same foods as my family. In the meantime, it hasn't stopped me from making their favourite classics, like banana muffins. </span><br />
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<a href="http://3.bp.blogspot.com/-Myv2BSAlNr8/UaZtCtOcieI/AAAAAAAAHrE/l1xGP9gd1lo/s1600/DSC_0462_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Myv2BSAlNr8/UaZtCtOcieI/AAAAAAAAHrE/l1xGP9gd1lo/s640/DSC_0462_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used my </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://inmahkitchen.blogspot.ca/2012/05/whole-wheat-banana-muffins.html" target="_blank">Honey Whole Wheat Banana Muffins</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> recipe and used maple syrup and plain yogurt instead of honey and buttermilk. Hubby had the </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>difficult</i></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> task of tasting these muffins and he declared them "good". The children enjoyed them too with a glass of milk after school snack. They were also convenient for a quick and easy breakfast. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Maple Yogurt Banana Muffins</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>makes 12 regular sized muffins </i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 ½ cups whole wheat flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup wheat germ</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp ground flax seed</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup maple syrup</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup plain yogurt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">¼ cup canola oil, melted butter or coconut oil, melted <span style="color: #274e13;">(<i>I used melted butter</i>)</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222;">4 bananas, mashed (</span><span class="Apple-style-span" style="color: #274e13;"><i>between 1-2 cups, it's a flexible recipe!</i></span><span class="Apple-style-span" style="color: #222222;">)</span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Preheat oven to 400F</span><br />
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</span></span>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Mix all dry ingredients together. Add egg, maple syrup, yogurt and vanilla to the dry ingredients. Add bananas and melted butter. Mix until the ingredients are well blended together. </div>
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Scoop batter in 12 greased or lined muffin tins, each about ¾ full. </div>
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><div>
Bake about 15 min or until until done. Check the muffins around 10-12 minutes. Mini-muffins were done around 10-12 minutes, so check accordingly. <br />
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</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">- Adapted from <a href="http://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/" style="color: #2288bb; text-decoration: none;" target="_blank">100 Days of Real Food: Whole Wheat Banana Bread</a></span></span></div>
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<a href="http://4.bp.blogspot.com/-eLi3EsZ43CE/UaZtC2xSrgI/AAAAAAAAHrI/6ZfnSJ2Pk_A/s1600/DSC_0451_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-eLi3EsZ43CE/UaZtC2xSrgI/AAAAAAAAHrI/6ZfnSJ2Pk_A/s640/DSC_0451_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My kiddies prefer the "mini" muffin size for their little hands. I filled each greased mini muffin cavity up to the top. I was able to make 24 mini muffins and 2 regular sized muffins in paper lined ramekins. The mini-muffins were done baking around 10-12 minutes. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com0tag:blogger.com,1999:blog-4755833413602911125.post-11542063182997745982013-04-30T16:44:00.000-07:002013-04-30T16:47:34.877-07:00Piped Butter Cookies (or Whipped Shortbread Cookies)<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My family adores the classic piped butter cookies from European bakeries. Sadly, our local Swiss bakery closed its doors forever on Christmas Eve and we cannot enjoy our favourite European baked goodies from there anymore. </span><br />
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<a href="http://1.bp.blogspot.com/-jpQE9LPv3Ts/UYBBnx03JvI/AAAAAAAAHnM/kYqF1-aYBCc/s1600/DSC_0439_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-jpQE9LPv3Ts/UYBBnx03JvI/AAAAAAAAHnM/kYqF1-aYBCc/s640/DSC_0439_edited-1.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Making these light, crispy cookies has eluded me for YEARS.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> T</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">he batter was either too stiff for my hands to pipe from a pastry bag or I would get pools of shapeless blobs. I am recovering from carpal tunnel syndrome and tendonitis in my wrists, so my weak hands could not squeeze the tough cookie dough out of the pastry bag. I stopped trying. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The other day, I stumbled across a "<a href="http://allrecipes.com/recipe/whipped-shortbread-cookies/Detail.aspx" target="_blank">Whipped Shortbread</a>" recipe. I have not tried whipping the dough for 10 minutes before piping and it required only 3 simple ingredients: butter, icing sugar and flour. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Not the healthiest, but I really wanted to try this. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was not sure about whipping the cookie dough for 10 minutes with my powerful KitchenAid stand mixer. All over the net, this recipe appeared to be a classic, so I assumed that this was written for a hand mixer. I used my KitchenAid stand mixer and decreased the time to 5 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have only made this once with success and I hope the results are the same every time. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="line-height: 20px;"><span style="font-weight: bold;">Whipped Shortbread</span></span><span class="Apple-style-span" style="line-height: 20px;"> </span><span class="Apple-style-span" style="line-height: 20px;"><span style="font-weight: bold;">Cookies</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;"><i>makes about 40 cookies</i></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;"><b><br /></b></span><span class="Apple-style-span" style="line-height: 20px;">1 3/4 cups all-purpose flour</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">1/2 cup icing sugar (sift before measuring)</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">1 cup softened butter</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;">- optional: pieces of glace cherries, chocolate chunks, etc. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Preheat oven to 350F. Sift flour and sugar together and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Beat softened butter with mixer until light and fluffy. Add dry ingredients gradually on low speed until well mixed then beat the dough for 5-10 minutes until light and fluffy. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;">Spoon dough onto cookie sheets about 2 inches apart. If desired, p</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">ipe with a pastry bag and star tip in different shapes onto an ungreased cookie sheet. Optional: place a piece of cherry onto the middle of each cookie. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Bake for 15 to 18 minutes or until edges are very lightly browned. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Let cookies rest on the cookie sheet for a few minutes before placing them on a rack to cool. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">- Adapted from <a href="http://someoneinthekitchen.blogspot.ca/2011/12/whipped-shortbread-cookies.html" target="_blank">Whipped Shortbread Cookies</a> and <a href="http://allrecipes.com/recipe/whipped-shortbread-cookies/Detail.aspx" target="_blank">Allrecipes.com: Whipped Shortbread Cookies</a></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My personal notes with the KitchenAid stand mixer: </span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I didn't use softened butter (too impatient), I diced up the cold butter into small pieces and beat it with the paddle attachment for 5 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After adding the flour/sugar mixture, mix for 2 minutes on low/medium to make dough. Change to the wire whisk attachment and whip the dough for 5 minutes, instead of 10. The dough will have a soft, fluffy, aerated texture that makes piping a breeze. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I piped about 1 1/2" sized cookies with the Wilton 1M tip </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Decorated with glace cherry pieces and baked for 11-13 minutes until edges were lightly browned. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I always check the cookies about 5 minutes before the recipe says it is done. Every oven is different. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was able to make about 60- 1 1/2" sized cookies from this batch. </span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-jJOmsTdXOhQ/UYBBmZ5ZGlI/AAAAAAAAHnE/eXML4cZKXQA/s1600/DSC_0438_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-jJOmsTdXOhQ/UYBBmZ5ZGlI/AAAAAAAAHnE/eXML4cZKXQA/s640/DSC_0438_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;">Success! The whipped dough was effortless to pipe for my weak hands. I placed the dough in a disposable plastic piping bag with a Wilton 1M star tip. </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Again, I didn't get a chance to try them as I'm still gluten and dairy-free. Hubby and the kids told me that they were better than our local Swiss bakery's! What a way to make mommy's heart sing!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><span class="Apple-style-span" style="line-height: 20px;">Enjoy! </span></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><br /></span>MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com13tag:blogger.com,1999:blog-4755833413602911125.post-84594982387264416402013-04-11T12:00:00.001-07:002013-04-11T12:00:29.526-07:00Blueberry Crumb Bars<div style="font-family: Arial,Helvetica,sans-serif;">
I was digging around the freezer and found some frozen blueberries. Lately, I have been trying some new gluten-free, egg-free and dairy-free recipes, but I wanted to make something easy, tried and true... and also DELICIOUS! This is another classic recipe I should write down for the kiddies. I have been making these squares for over 5 years! <br />
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Blueberry crumb bars came to mind. I wasn't in the mood to make yummy <a href="http://inmahkitchen.blogspot.ca/2012/04/blueberry-muffins.html" target="_blank">blueberry muffins</a>. </div>
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I must thank <a href="http://allrecipes.com/" target="_blank">Allrecipes.com</a> for the wonderful selection of recipes. What makes this website invaluable is the number of ratings and reviews for each recipe. Reading the reviews from people who have made this recipe makes a world of difference for those who wonder if the recipe is good. Looking at my binder full of printed recipes, I saw that it has been a while since I made Blueberry Crumb Bars. I have brought these to potlucks and social gatherings with requests for this recipe. </div>
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This recipe is very easy to put together. I decreased the sugar and used butter instead of shortening. The butter makes them smell <b>scrumptious</b> while baking!</div>
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<a href="http://3.bp.blogspot.com/-Rgz-FEYFyc8/UWb4N9tEpJI/AAAAAAAAHi0/xgwn4Z6XA-A/s1600/DSC_6294_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Rgz-FEYFyc8/UWb4N9tEpJI/AAAAAAAAHi0/xgwn4Z6XA-A/s640/DSC_6294_edited-1.jpg" width="640" /></a></div>
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Make the dough with a pastry blender and pat half of the crumbly flour mixture into a 9x13 greased pan. Lightly pat the crust and smooth it evenly with the back of a tablespoon. <br />
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Next, spread the blueberry/sugar/cornstarch mixture evenly on top of the dough. </div>
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Spoon the remaining dough evenly over the berry layer and pop in preheated oven. </div>
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Bake in 375F oven for about 45 minutes or until top is slightly browned. </div>
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The combination of butter, juicy blueberries and crunchy crust makes this an addictive square. They may not look fancy but after one bite, you will want to reach for another one!</div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Blueberry Crumb Bars</span></div>
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1 cup white sugar </span><i><span style="color: #274e13; font-family: Arial,Helvetica,sans-serif;">(I used 2/3 cup)</span></i><br />
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1 teaspoon baking powder</span><br />
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3 cups all-purpose flour</span><br />
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1 cup shortening <i style="color: #274e13;">(I used butter)</i></span><br />
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1 egg</span><br />
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1/4 teaspoon salt (optional)</span><br />
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1 pinch ground cinnamon (optional)</span><br />
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4 cups fresh blueberries</span><br />
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1/2 cup white sugar<i style="color: #274e13;"> (I used 1/3 cup)</i></span><br />
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3 teaspoons cornstarch </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.</span><br />
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In a medium bowl, stir together 1 cup sugar, 3 cups
flour, and baking powder. Mix in salt and cinnamon, if desired. Use a
fork or pastry cutter to blend in the shortening and egg. </span><br />
<span class="plaincharacterwrap break" style="font-family: Arial,Helvetica,sans-serif;">Dough will be
crumbly. Pat half of dough into the prepared pan.
</span><span class="plaincharacterwrap break" style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span class="plaincharacterwrap break" style="font-family: Arial,Helvetica,sans-serif;">In another bowl, stir together the sugar and
cornstarch. Gently mix in the blueberries. Sprinkle the blueberry
mixture evenly over the crust. Crumble remaining dough over the berry
layer.
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<span class="plaincharacterwrap break" style="font-family: Arial,Helvetica,sans-serif;">Bake in preheated oven for 45 minutes, or until top
is slightly brown. Cool completely before cutting into squares.
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<span class="plaincharacterwrap break" style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span class="plaincharacterwrap break" style="font-family: Arial,Helvetica,sans-serif;">- Adapted from <a href="http://allrecipes.com/recipe/blueberry-crumb-bars/" target="_blank">Allrecipes.com: Blueberry Crumb Bars</a></span><br />
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<a href="http://4.bp.blogspot.com/-mJqNKtVrrUc/UWcFJZOW6FI/AAAAAAAAHjc/qMax12wBdsM/s1600/DSC_0366_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-mJqNKtVrrUc/UWcFJZOW6FI/AAAAAAAAHjc/qMax12wBdsM/s640/DSC_0366_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make them prettier, I dusted the blueberry bars with powdered/icing/confectioners' sugar. Nessa brought these squares to her class for Snack Day with some strawberries and carrot cake. She told me that everyone LOVED them!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com0tag:blogger.com,1999:blog-4755833413602911125.post-67050693608757884162013-04-09T17:56:00.000-07:002013-04-17T09:17:48.898-07:00Vegan Carrot Cake with Cream Cheese Frosting (Wheat or Gluten-Free)<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Back from Spring Break! We were away the last two weeks of March and spent the most glorious Spring Break ever as a family of 5. I am still trying to get back into our family routine now that we are home. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We spent 7 days in Cancun, Mexico at the very family friendly all-inclusive resort, <a href="http://www.crownparadise.com/cancun/" target="_blank">Crown Paradise Club Cancun</a>. We read some mixed reviews from <a href="http://www.tripadvisor.ca/Hotel_Review-g150807-d155814-Reviews-Crown_Paradise_Club_Cancun-Cancun_Yucatan_Peninsula.html" target="_blank">Tripadvisor.ca</a> before leaving and made the decision to have fun, no matter what. We lowered our expectations of the resort and raised our expectations to have the best time as a family. With this new outlook, we had an AMAZING time!</span><br />
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<a href="http://2.bp.blogspot.com/-HmbjcVBoE9o/UV9tZ5p3R3I/AAAAAAAAHhc/YKZ_P40st2I/s1600/_DSC0087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-HmbjcVBoE9o/UV9tZ5p3R3I/AAAAAAAAHhc/YKZ_P40st2I/s640/_DSC0087.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We had our belated Easter over the weekend. For dessert, I thought it would be nice to have a Spring/Easter themed carrot cupcakes with cream cheese frosting. </span><br />
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<a href="http://2.bp.blogspot.com/-VF5iVbONn4Y/UWSs5V56i5I/AAAAAAAAHh8/wN70SdvQ9S4/s1600/DSC_0266_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-VF5iVbONn4Y/UWSs5V56i5I/AAAAAAAAHh8/wN70SdvQ9S4/s640/DSC_0266_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since I am still gluten-free, dairy and egg-free, I turned to my trusty <a href="http://www.blogger.com/Vegan%20Cupcakes%20Take%20Over%20the%20World:%2075%20Dairy-Free%20Recipes%20for%20Cupcakes%20that%20Rule" target="_blank">Vegan Cupcakes Take Over the World</a> cookbook. Previously, I was able to make <a href="http://inmahkitchen.blogspot.ca/2012/11/gluten-free-vegan-vanilla-cupcakes.html" target="_blank">gluten-free vanilla cupcakes</a> from this book as well. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><a href="http://4.bp.blogspot.com/-IzuF4Cy_ozc/UWSwtkxpCoI/AAAAAAAAHiU/MVQeqk6jRgY/s1600/DSC_0289_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-IzuF4Cy_ozc/UWSwtkxpCoI/AAAAAAAAHiU/MVQeqk6jRgY/s640/DSC_0289_edited-1.jpg" width="640" /></a></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To fit our allergies and "less sweet" palate, I made a few changes:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Used Bob's Red Mill Gluten-Free All-purpose Baking Mix + 1/4 tsp xanthan gum in place of all-purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Replaced and reduced the white granulated sugar with organic coconut sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Used a combination of soy milk and lemon juice (didn't have soy yogurt)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Reduced the liquid amounts to reflect the decrease in sugar content </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Reduced the confectioner's sugar in the cream cheese frosting</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the vegan "Cream Cheese" Frosting, I used Tofutti brand soy cream cheese. I didn't like the frosting at all when freshly made. It was way too sweet for my liking. I gave it another chance by letting the cupcakes sit in the fridge overnight for the flavours to develop. Because I cut down the icing sugar (confectioner's sugar), the frosting was very soft. Too soft to pipe, so I simply spooned it on each cupcake. </span><br />
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<a href="http://2.bp.blogspot.com/-T6G9PtzDXwc/UWSwmsu_n0I/AAAAAAAAHiM/-opAfFpSAWo/s1600/DSC_0296_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-T6G9PtzDXwc/UWSwmsu_n0I/AAAAAAAAHiM/-opAfFpSAWo/s640/DSC_0296_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This batch yielded 12 medium-sized cupcakes. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Vegan Carrot Cake Cupcakes with Cream Cheese Frosting, Wheat or Gluten-Free</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>makes 12 medium cupcakes</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup all-purpose flour or your favourite gluten-free flour blend <span class="Apple-style-span" style="color: #274e13;">(<i>I used Bob's Red Mill Gluten-free All-purpose Mix + 1/4 tsp xanthan gum)</i></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground cinnamon </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground ginger</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup sugar <span class="Apple-style-span" style="color: #274e13;"><i>(I used a heaping 1/2 cup organic coconut sugar)</i></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup vegetable oil <span class="Apple-style-span" style="color: #274e13;"><i>(I used 1/4 cup canola oil)</i></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup soy yogurt (plain or vanilla) <span class="Apple-style-span" style="color: #274e13;"><i>(I used 1/4 cup soy milk + 1 tsp lemon juice= "buttermilk")</i></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup finely grated carrots</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped walnuts</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup raisins</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Vegan Cream Cheese Frosting</i>:</b></span><br />
<span class="Apple-style-span" style="color: #201f1e; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">1/4 cup Earth Balance margarine, softened</span><br />
<span class="Apple-style-span" style="color: #201f1e; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">1/4 cup vegan cream cheese, softened</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; line-height: 21px;">2 cups confectioners' sugar</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="color: #274e13;"><i> (1 1/4 cups confectioners' sugar, will further decrease to taste next time)</i></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #201f1e; line-height: 21px;">1 teaspoon vanilla extract </span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="color: #274e13;"><i>(I used 1/8 tsp Mexican vanilla, really strong stuff)</i></span></span></span><br />
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<span class="Apple-style-span" style="color: #201f1e; font-family: Arial, Helvetica, sans-serif; font-weight: 100; line-height: 21px;">Preheat oven to 350˚F. Line muffin tin with 12 paper liners.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; font-weight: 100; line-height: 21px;"><br /></span>
<span class="Apple-style-span" style="color: #201f1e; font-family: Arial, Helvetica, sans-serif; font-weight: 100; line-height: 21px;">In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, walnuts and raisins.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; font-weight: 100; line-height: 21px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; font-weight: 100; line-height: 21px;">Fill the liners two-thirds full. Bake for 26-28 minutes, until a toothpick inserted through the center of one comes out clean. </span><span class="Apple-style-span" style="font-weight: 100; line-height: 21px;"><span class="Apple-style-span" style="color: #274e13;"><i>Note: I usually check my baked goods about 5-10 minutes before the estimated time done, since every oven is different. </i></span></span></span><span class="Apple-style-span" style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><i>I thought mine were done around 20 minutes. My toothpick came out clean, but I could have baked them a few minutes longer. </i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; font-weight: 100; line-height: 21px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; font-weight: 100; line-height: 21px;">While cupcakes are baking, cream together vegan margarine and cream cheese until just combined. Add the confectioners' sugar in 1/2 cup batches and whip with a handheld or stand mixer. Mix until smooth and creamy, then mix in vanilla extract. Keep tightly covered and refrigerated until ready to use. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; font-weight: 100; line-height: 21px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #201f1e; font-weight: 100; line-height: 21px;">Once fully cooled, top generously with cream cheese frosting. </span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from <a href="http://www.fitsugar.com/Vegan-Carrot-Cake-Cupcake-Recipe-28857520" target="_blank">PopSugar: Vegan Carrot Cake Recipe</a></span><br />
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<a href="http://3.bp.blogspot.com/-EYAiCRoIOgE/UWSwjPsuKVI/AAAAAAAAHiE/9-o1ZSinJTc/s1600/DSC_0309_edited-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-EYAiCRoIOgE/UWSwjPsuKVI/AAAAAAAAHiE/9-o1ZSinJTc/s640/DSC_0309_edited-1.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They turned out very moist, dense and soft. When I sat down to finish this plate, I had 3 "little vultures" hovering me for every last crumb! These are "kid-tested" and "approved"! </span><br />
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<a href="http://4.bp.blogspot.com/-rU7wOQ0Grqo/UV_HThujrMI/AAAAAAAAHhw/0n2Z5kDtxnY/s1600/_DSC0139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-rU7wOQ0Grqo/UV_HThujrMI/AAAAAAAAHhw/0n2Z5kDtxnY/s640/_DSC0139.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now that we are back home, my mind wanders back to Cancun periodically... Can you imagine why? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com3tag:blogger.com,1999:blog-4755833413602911125.post-47552497619730850082013-03-14T23:31:00.000-07:002013-03-14T23:31:40.895-07:00Curried Quinoa with Spinach and Goji Berries - Gluten-free and Vegan<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Curried quinoa with spinach and goji berries were a great side dish for lunch yesterday. I cooked up some fluffy quinoa and flavoured it with grated fresh ginger (I grated a slice of frozen ginger and it turned out great), turmeric powder, coconut oil, curry powder, cumin, coriander and no-salt seasoning (e.g. Mrs. Dash). The dish needed a bit of colour, so I added some thawed frozen chopped spinach and soaked goji berries. I was inspired by a simple red lentil dahl recipe from the book <a href="http://www.digestivewellnessbook.com/" target="_blank">Digestive Wellness</a>. Instead of lentils, I used quinoa. </span><br />
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<a href="http://3.bp.blogspot.com/-DbPtUHg4kog/UUK8qHokzsI/AAAAAAAAHBc/JF4HgNUsCAA/s1600/DSC_0224_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-DbPtUHg4kog/UUK8qHokzsI/AAAAAAAAHBc/JF4HgNUsCAA/s640/DSC_0224_edited-2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I threw this together at lunchtime. I like my flavours mild, but if you like spicier or more stronger flavours, please feel free to double or triple the amounts of spices and seasonings. I am watching my sodium, so I used no-salt seasoning (e.g. Mrs. Dash) instead of salt. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If the quinoa mixture is too dry, you can add a little extra water or liquid from the soaked goji berries. I think a little vegetable broth, orange or apple juice would be nice too. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Curried Quinoa with Spinach and Goji Berries - Gluten-free and Vegan</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>2 servings</i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup rinsed quinoa + 1 cup water (or 2 cups cooked quinoa)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp coconut oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp turmeric powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp grated fresh ginger (I grated frozen ginger)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground cumin</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground coriander</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp curry powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp no-salt seasoning (or salt and pepper to taste)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup thawed frozen chopped spinach, drained</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp soaked goji berries*</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">optional: 1-2 Tbsp water or liquid from soaked goji berries, if quinoa mixture is too dry</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>*More ideas for add-ins:</i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>- raisins, chopped apples, chopped mango, diced bell pepper, green onions, fresh spinach, parsley, cilantro, etc. </i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cook quinoa according to the package (In a medium pot, bring 1/2 cup rinsed quinoa + 1 cup water to a boil and simmer for 15 min, turn off heat and let stand for 5 min). </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When the quinoa is cooked, mix in the rest of the ingredients. Enjoy!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from <a href="http://www.digestivewellnessbook.com/" target="_blank">Digestive Wellness Book</a>: Melody's Dahl</span><br />
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<tr><td class="tr-caption" style="text-align: center;">What I ate for lunch: 3 oz chicken breast topped with tomato/spinach/coconut milk sauce, curried quinoa, a large green salad and sauteed sugar snap peas. </td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com1tag:blogger.com,1999:blog-4755833413602911125.post-88149792186199104392013-03-14T00:40:00.001-07:002013-03-14T01:09:19.974-07:00Italian Style Turkey Meatballs with Flaxseed - Gluten-free, Dairy-free, Egg-free<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am very happy with how my Italian style turkey meatballs turned out. Hubby loved them so much, I made these two nights in a row! Ground lean turkey meat is normally very dry, due to its low fat content. Unlike conventional meatball recipes, I used a magic combination of ground flaxseed and water instead of breadcrumbs and egg to bind the meat together for a moist, soft meatball. I also add ground flaxseed to my <a href="http://inmahkitchen.blogspot.ca/2012/04/yesterday-i-was-in-mood-for-nice-juicy.html" target="_blank">hamburger patties</a> too. </span><br />
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<a href="http://1.bp.blogspot.com/-0nxB8xm_cc8/UUF3VjMpFUI/AAAAAAAAHAs/6nUfYzSMQJc/s1600/DSC_0213_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-0nxB8xm_cc8/UUF3VjMpFUI/AAAAAAAAHAs/6nUfYzSMQJc/s640/DSC_0213_edited-2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I quickly pan-fried the meatballs for 2-3 minutes on each side until browned and cooked. I used a 1" ice cream/cookie dough scooper and dropped each meatball onto the hot frying pan without getting my hands dirty. Note: the uncooked turkey mixture is very soft but cooks up beautifully. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I topped them with a tomato spinach sauce with coconut milk. Hubby LOVED these and he normally prefers the classic all-beef Italian style meatball. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Italian Style Turkey Meatballs with Flaxseed - Gluten-free, Dairy-free and Egg-free</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1lb lean ground turkey</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp ground flaxseed</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp water</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, grated or chopped finely</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped onion</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried parsley</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp Italian seasoning</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried basil or 1 Tbsp fresh basil, chopped</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt or no-salt seasoning</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp pepper</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;">Place all ingredients in a bowl, and combine with your hand or mixer. (I used my KitchenAid mixer.) Form into desired sized meatballs. Turkey mixture is very soft. </span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Preheat pan on medium-high heat with about 2-3 tsp extra virgin olive oil. Pan-fry each side for 2-3 minutes until browned and cooked. Serve with your favourite sauce. </span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">- Adapted from <a href="http://inmahkitchen.blogspot.ca/2012/04/yesterday-i-was-in-mood-for-nice-juicy.html" target="_blank">Hamburger Patties with Flaxseed</a></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Dinner tonight: Italian style turkey meatballs and spaghetti squash smothered in a hearty tomato-spinach-coconut milk sauce. Served with a huge green salad and sauteed kale with garlic and ginger. The kiddies enjoyed their turkey meatballs with cheese tortellini and sauteed kale. </span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com4tag:blogger.com,1999:blog-4755833413602911125.post-31099738153628479512013-03-06T17:10:00.002-08:002013-03-06T17:10:46.928-08:00Carrot Apple Coconut Muffins<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Another Snack Day approaches for Nessa tomorrow and I decided to make <a href="http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins/" target="_blank">Carrot Apple Coconut Muffins</a> from <a href="http://weelicious.com/" target="_blank">Weelicious</a>. It is such a great resource for healthy snacks and meals for toddlers, babies and the whole family. </span><div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make life easier, I used my Cuisinart food processor to grate the carrots and apple. Earlier today, I used it to make some r<a href="http://inmahkitchen.blogspot.ca/2013/02/meyer-lemon-roasted-garlic-and-sundried.html" target="_blank">oasted garlic and sundried tomato hummus</a>. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe makes 30 mini-muffins but I made 24 mini muffins (as per my mini muffin pan) and 6 regular sized muffins. After filling my mini muffin pan, I used the remaining batter to fill 6 regular sized muffins in 4 oz custard ramekins lined with paper muffin liners. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Carrot Apple Coconut Muffins</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">makes 24 mini muffins + 6 regular sized muffins</span></div>
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<ul style="line-height: 17px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1 1/2 cups</span> <span class="name">all purpose flour </span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> (<span class="Apple-style-span" style="color: #274e13;"><i>I used 1 cup whole wheat flour + 1/3 cup wheat germ + 2 Tbsp flaxseed)</i></span></span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1 teaspoon</span> <span class="name">baking powder</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1/2 teaspoon</span> <span class="name">baking soda</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1/2 teaspoon</span> <span class="name">salt</span></span></li>
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<ul style="line-height: 17px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1/3 cup</span> <span class="name">milk <span class="Apple-style-span" style="color: #274e13;"><i>(I used 1/3 cup sour cream)</i></span></span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1/4 cup</span> <span class="name">vegetable or canola oil</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1/2 cup</span> <span class="name">honey </span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="name"><span class="amount">2</span> <span class="name">large eggs</span></span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="name"><span class="name"><span class="amount">1 teaspoon</span> <span class="name">vanilla extract</span></span></span></span></li>
</ul>
<div>
<ul style="line-height: 17px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">2</span> <span class="name">carrots, peeled & grated, about 1 cup</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="amount">1</span> <span class="name">apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices) <span class="Apple-style-span" style="color: #274e13;"><i>(I forgot to peel my apple. I ended up with 1 cup grated apple with great results)</i></span></span></span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 17px;"><span class="amount">1/2 cup</span> <span class="name">unsweetened coconut flakes</span></span></div>
</div>
<div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br /></span></span></div>
<div>
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><ol class="instructions" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat oven to 350 degrees. Combine the dry ingredients in a bowl. In a separate bowl, combine the wet ingredients. Slowly add the dry ingredients into the wet and stir to combine. </li>
<li class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix in the grated carrots, apple and coconut. Place 1 tbsp of batter into greased mini muffin tins. Bake mini muffins for 10-15 minute. Regular sized muffins for 15-18 min for until toothpick comes clean. Serve.</li>
</ol>
<div>
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<div>
- Adapted from Weelicious: <a href="http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins/" target="_blank">Carrot Apple Coconut Muffins</a></div>
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<a href="http://1.bp.blogspot.com/--DNFAggrW1s/UTfnbmy4sTI/AAAAAAAAG_g/5dRZaXMzZOA/s1600/DSC_0186_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/--DNFAggrW1s/UTfnbmy4sTI/AAAAAAAAG_g/5dRZaXMzZOA/s640/DSC_0186_edited-2.jpg" width="640" /></a></div>
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My youngest couldn't wait to get her hands on one! It was a hit!! Hubby and the kids approved of this recipe (even when I used a blend whole wheat flour/wheat germ/ground flaxseed instead of all purpose flour). The kiddies ate 2 mini muffins each and wanted more. I had to hide the rest to bring for Snack Day tomorrow! </div>
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<span class="Apple-style-span" style="font-size: x-large;">Enjoy!</span></div>
</span></span></div>
</div>
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</div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com0tag:blogger.com,1999:blog-4755833413602911125.post-38339397551134157082013-03-05T15:50:00.000-08:002013-03-05T15:57:13.416-08:00Green Juice or Smoothie: Kale, Spinach, Celery, Cucumber and Apple<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have been reading so many health benefits regarding juicing and smoothies. Why drink my calories when I can enjoy eating food and I have a good diet? Then I read more about how juicing and smoothies can help supplement a well rounded diet and it is considered a <a href="http://www.beauty-box-online.com/drink-green-juice-for-radiant-skin/" target="_blank">beauty ritual for better skin</a>. </span><br />
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<a href="http://1.bp.blogspot.com/-i4WGxH0dnoI/UTZ_tQpTBWI/AAAAAAAAG-o/0nVY6h8ijq4/s1600/Photo+2013-03-05+12+20+50+PM_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-i4WGxH0dnoI/UTZ_tQpTBWI/AAAAAAAAG-o/0nVY6h8ijq4/s640/Photo+2013-03-05+12+20+50+PM_edited-1.jpg" width="428" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used my 10-year old KitchenAid blender. I do not own a juicer nor do I have a fancy $500 high speed blender. When I found <a href="http://www.choosingraw.com/how-to-make-green-juice-using-a-vitamix-or-blender/" target="_blank">this tutorial</a> on how to make juice with a blender and then strain it, I had to try it! </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since I have a regular blender, I diced all my fruits and veggies. I snipped the kale and spinach with kitchen scissors as small as I could. I wasn't sure if my blender was powerful enough to pulverize and liquify the kale and spinach. A high speed blender would not require the extra step of chopping the fruits and veggies this small. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I wanted to pack as much "green", nutrient dense fruits and veggies as possible. Most recipes call for a handful of this and that, which mean that they are forgiving recipes. As this is my first juice/smoothie recipe, I decided to write down exact measurements so I can repeat the same drink if my results were fabulous. I am so glad I am writing it down now!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I made this as a juice. I blended everything to a smoothie and passed the contents through </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">a jelly bag and squeezed the pulp dry (I had about 2 Tbsp of dry pulp). If you do have a regular blender, put the coconut water first, then the leafy greens and diced fruit/vegetables afterwards. The leafy greens get blended better. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After the first sip, I was amazed how delicious, fresh and sweet a combination of kale, spinach, celery, cucumber and apple turned out. Almost too sweet. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Green Juice or Smoothie: Kale Spinach, Celery, Cucumber and Apple</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Make 1 serving, about 3/4 cup juice</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup (2 oz) coconut water, unflavoured/unsweetened</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped fresh spinach</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped kale</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup diced apple</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup diced celery</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup diced cucumber</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup crushed ice (optional) </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blend until smooth. For a smoothie, pour into a glass. For juice, strain in a jelly or nut milk bag. Discard or re-use the leftover pulp in baking or cooking. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from <a href="http://getfiteatright.blogspot.ca/2012/04/green-smoothie-kale-spinach-celery.html" target="_blank">GetFitEatRight: Green Smoothie: Kale, Spinach, Celery, Cucumber, Apple</a></span><br />
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<a href="http://1.bp.blogspot.com/-LuguEcG68D4/UTZ_uYnOlgI/AAAAAAAAG-w/m1ZaSDiBCMI/s1600/Photo+2013-03-05+12+20+40+PM_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LuguEcG68D4/UTZ_uYnOlgI/AAAAAAAAG-w/m1ZaSDiBCMI/s640/Photo+2013-03-05+12+20+40+PM_edited-1.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> I had to serve this in a martini glass. The juice was so delicious and pretty. Each sip was savoured. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Enjoy!</span></span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com11tag:blogger.com,1999:blog-4755833413602911125.post-1019029026033647532013-02-26T00:00:00.000-08:002013-02-26T10:37:20.269-08:00Kale and Lentil Soup with Ham<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lately, I have been wanting hearty soups that warm the mind and body. I normally make a classic split pea and ham soup from the popular Canadian cookbook, <a href="http://www.amazon.ca/Shrink-Merry-Great-Tasting-Food-That/dp/0968063136/ref=sr_1_sc_1?ie=UTF8&qid=1361857725&sr=8-1-spell" target="_blank">Eat, Shrink & Be Merry</a>. To change things up, I used a combination of red and green lentils instead of split peas. This soup needed something fresh, green and vibrant, so I added a bunch of bite sized pieces of kale. </span><br />
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<a href="http://1.bp.blogspot.com/-VR7OBoO-x3Q/USxNx_w-KkI/AAAAAAAAG9Q/d_oRJ0T3zZU/s1600/DSC_9872_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-VR7OBoO-x3Q/USxNx_w-KkI/AAAAAAAAG9Q/d_oRJ0T3zZU/s640/DSC_9872_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Last summer, I grew kale for the first time. The nursery only had ornamental flowering kale seedlings instead of the edible garden variety. I bought the ornamental kale for fun and put it with my flowers. I guess I had gotten what I wanted after all, as it turned out to be the kind that we normally eat! My children love snapping off the kale leaves for a yummy meal.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whenever I have a baked bone-in ham, I always freeze the bone for making soup later. The smoky flavour of the ham bone is what makes this soup amazing. Boneless ham does not taste the same, although it is much easier. For a quick short-cut, I have also used a bone-in ham steak with great results. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had enough kale to make some hearty soup and a side dish of sauteed kale with garlic and chicken broth. What a shock to hear from all the kiddies, "Mom, can I please have more kale?" Whoa...</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kale and Lentil Soup with Ham</span> </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">2 tsp olive oil</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 1/2 cups chopped onion</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 cup each chopped celery and chopped carrots</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">2 tsp minced garlic</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 tbsp minced fresh thyme, or 1 tsp dried</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1/2 tsp dried oregano</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">4 cups chicken broth</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">3 cups water</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 whole meaty smoked ham shank, ham hock (About 2 lbs) or bone-in ham steak</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 cup dry red lentils, rinsed</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 cup dry green lentils, rinsed</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">2 bay leaves</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1/4 to 1/2 tsp freshly ground black pepper</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1/4 cup chopped fresh parsley</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 tbsp balsamic vinegar</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">1 bunch (about 1/2 pound) kale, stems removed, torn into bite-sized pieces</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">salt to taste</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">H</span><span class="Apple-style-span" style="color: #302d29; line-height: 21px;">eat olive oil in a large non-stick soup pot over medium heat. Add onions, celery, carrots and garlic. Cook and stir until the vegetables begin to soften, about 6 mins. Add thyme and oregano and cook 1 more minute.</span></span><br />
<span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add remaining ingredients except parsley, vinegar and salt. Bring soup to a boil. Reduce heat to low. Cover and simmer for an hour.</span></span><br />
<span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove ham from soup. Add kale to soup and bring to rapid simmer, cover and cook until kale wilts, about 5 minutes. </span></span><br />
<br style="outline-color: initial; outline-style: none; outline-width: initial;" />
<span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut meat from ham shank and return meat to pot. Discard bone. Stir in parsley and vinegar. Taste soup and add more pepper and salt if desired.</span></span><br />
<span class="Apple-style-span" style="color: #302d29; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span>
<span class="Apple-style-span" style="color: #302d29; line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from Eat, Shrink and Be Merry (<a href="http://jandadinnerdates.blogspot.ca/2011/05/ham-and-split-pea-soup-with-lentils.html" target="_blank">Dinner Dates: Ham and Split Pea Soup with Lentils</a>) and <a href="http://www.food.com/recipe/sausage-lentil-and-kale-soup-401554" target="_blank">Food.com: Sausage Lentil and Kale Soup</a></span></span><br />
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<a href="http://3.bp.blogspot.com/-nC1SAb6ixRk/USxOZGPnBSI/AAAAAAAAG9Y/daxdfwHa9Zc/s1600/DSC_9907_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-nC1SAb6ixRk/USxOZGPnBSI/AAAAAAAAG9Y/daxdfwHa9Zc/s640/DSC_9907_edited-2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com1tag:blogger.com,1999:blog-4755833413602911125.post-364285551122046072013-02-25T18:29:00.000-08:002013-02-25T23:12:52.810-08:00Gluten-Free & Vegan Blueberry Coffee Cake, or not - Refined Sugar Free<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Most of the time, my baking is dictated by what I need to use up before it goes bad. I had some leftover blueberry pie filling after making some braided crossover blueberry strudels (as shown in the <a href="http://inmahkitchen.blogspot.ca/2013/02/red-bean-puff-pastries.html" target="_blank">red bean puff pastries</a> entry). I was going to make a <a href="http://inmahkitchen.blogspot.ca/2013/01/cherry-sour-cream-coffee-cake.html" target="_blank">Cherry Sour Cream Coffee Cake</a> with the leftover blueberry pie filling, but I had a sudden urge to try make a coffee cake that was gluten-free, egg-free, dairy-free and refined sugar free. What a challenge!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Success! Things worked my way! Very easy to whip up and versatile for an after school snack or afternoon coffee or tea break. My 5-year old Nessa helped me make this. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had to add this recipe to my repertoire. I will make again!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Instead of cow's milk, I used unsweetened Coconut Dream. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The flaxseed replaces the egg and maple syrup is used instead of refined white sugar. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Being lazy, I did not want to blend my own gluten-free flour. I used Bob's Red Mill Gluten-Free All Purpose Baking Flour in my pantry. I had a package of this and didn't like the flavour of this chickpea flour blend. I am so glad I gave this another try! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is originally a vegan whole wheat blueberry muffin recipe. Luckily, I was able to modify this to be gluten-free and in a pan for a lovely coffee cake. I sprinkled some coconut sugar and cinnamon on the top of the batter before baking. Next time, I will combine the sugar and cinnamon together before sprinkling for a prettier presentation. I will also try make blueberry muffins too. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you do not have to go egg, dairy and/or gluten-free, you can use two eggs, cow's milk and whole wheat flour. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was impressed how soft and fluffy it turned out! Not crumbly at all. I would not have known that this was gluten-free and vegan. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Gluten-Free Vegan Blueberry Swirl Coffee Cake, or not</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>makes 1 8"x8" pan and 1- 7"x3" loaf pan</i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup ground flaxseed or 2 eggs</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cup Bob's Gluten-Free All-purpose Baking Flour or whole wheat flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp xanthan gum, if using Bob's Gluten-Free All-purpose Baking Flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup dairy or non-dairy milk <span class="Apple-style-span" style="color: #274e13;"><i>(I used unsweetened Coconut Dream)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon apple cider vinegar or lemon juice <span class="Apple-style-span" style="color: #274e13;"><i>(I prefer lemon juice)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup vegetable oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup maple syrup <span class="Apple-style-span" style="color: #274e13;"><i>(I used 1/3 cup maple syrup, since my blueberry pie filling is already sweetened)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp orange zest <span class="Apple-style-span" style="color: #274e13;"><i>(I used 1/2 tsp lemon extract + 1/4 tsp orange extract)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups blueberries, fresh or frozen <span class="Apple-style-span" style="color: #274e13;"><i>(I used roughly 1/2 cup leftover blueberry pie filling)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">optional: brown sugar or coconut sugar, cinnamon sprinkled on top</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375F. Line 1- 8"x8" square pan and 1- 7"x3" loaf with parchment paper. Or line muffin tin with paper liners. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix together milk and vinegar or lemon juice in a measuring cup. Set aside</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine the dry ingredients: flaxseed, flour, baking soda, xanthan gum (if gluten-free), cinnamon and salt. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the maple syrup, oil, vanilla and orange zest to the milk/vinegar mixture. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir the wet ingredients into the dry ingredients with a spatula until just moistened. Fold in fresh or frozen blueberries. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Scoop batter in prepared pans or muffin cups. If using blueberry pie filling, dollop by tablespoonfuls all over the pans and swirl around with a butter knife. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Optional: sprinkle the top of the batter with sugar and cinnamon.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake about 15-20 minutes, until toothpick comes out clean. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from Madhuram's Eggless Cooking: <a href="http://www.egglesscooking.com/2011/03/18/vegan-blueberry-muffins-2/" target="_blank">Vegan Whole Wheat Blueberry Muffins</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I can't wait to share this recipe with my gluten-free and vegan friends! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">[Edited to add] As the cake sat a few hours later, the texture was still soft and fluffy, but the taste of the chickpea flour and ground flaxseed gave the cake a strong aftertaste. This recipe is worth another try with a different gluten-free flour blend. </span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com0tag:blogger.com,1999:blog-4755833413602911125.post-73889243642462804022013-02-18T16:24:00.002-08:002013-02-18T16:24:30.791-08:00Lemon Raspberry Buttermilk Bundt Cake<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used my heart shaped bundt pan for the first time and I am so happy everything turned out nice. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For Valentine's Day, I thought it would be a romantic treat for the whole family to have a heart shaped cake studded with red berries. Frozen raspberries were perfect for this cake. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bundt cakes have a dense, tight crumb. It is great with tea, coffee or a tall glass of milk. The batter was very thick. Fresh raspberries would not be able to stand up to the batter while mixing, so the frozen berries were perfect. Even if the berries were all bashed up, it would still be lovely. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had my reservations about removing the cake from the pan. Would it stick? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whew! I gently ran butter knife around the cake and slowly coaxed it out. Luckily, it all came out in one piece. I used melted butter to grease the pan. This recipe is from <a href="http://smittenkitchen.com/blog/2012/06/triple-berry-summer-buttermilk-bundt/" target="_blank">Smitten Kitchen</a>. I love her recipes, but often it is very high in butter and sugar. I usually decrease the sugar and butter to our milder, lighter palate. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wow! The icing on the cake really makes it look so pretty. I only made half of the glaze. I thought that it was sweet enough. You can taste the slight tangy bite from the lemon glaze and tart raspberries. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Lemon Raspberry Buttermilk Bundt Cake</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222;">2 teaspoons (10 grams) baking powder</span><br /><span class="Apple-style-span" style="color: #222222;">1 teaspoon fine sea salt or table salt</span><br /><span class="Apple-style-span" style="color: #222222;">1 cup (8 ounces or 225 grams) unsalted butter, at room temperature </span><span class="Apple-style-span" style="color: #274e13;">(<i>I used 3/4 cup) </i></span><br /><span class="Apple-style-span" style="color: #222222;">1 3/4 cups (340 grams) granulated sugar </span><span class="Apple-style-span" style="color: #274e13;"><i>(I cut down to 1 cup)</i></span><br /><span class="Apple-style-span" style="color: #222222;">Zest of 1 lemon</span><span class="Apple-style-span" style="color: #274e13;"> (<i>used 1/2 tsp lemon extract instead)</i></span><br /><span class="Apple-style-span" style="color: #222222;">3 large eggs, at room temperature</span><br /><span class="Apple-style-span" style="color: #222222;">1/2 teaspoon vanilla extract</span><br /><span class="Apple-style-span" style="color: #222222;">3/4 cup (175 ml) buttermilk</span><span class="Apple-style-span" style="color: #274e13;"> (<i>or 1 Tbsp lemon juice and fill with milk to 3/4 cup</i>)</span><br /><span class="Apple-style-span" style="color: #222222;">3 cups (350 to 450 grams) mixed berries </span><span class="Apple-style-span" style="color: #274e13;"><i>(I used 3 cups frozen raspberries)</i></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; text-decoration: underline;">Glaze</span><span class="Apple-style-span" style="color: #274e13;"> (I halved the amount of glaze: 1 cup powdered sugar, juice of half lemon & 1.5 tsp butter) </span><br /><span class="Apple-style-span" style="color: #222222;">2 cups (240 grams) powdered or confections’ sugar </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222;">Juice of 1 lemon (half gram) </span><br /><span class="Apple-style-span" style="color: #222222;">1 tablespoon (15 grams) unsalted butter, very, very soft</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 350°F. Generously grease a 10-cup Bundt non-stick pan with butter or a nonstick spray. If using nonstick spray, dust the pan with flour to ensure no sticking. Set aside.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk or sift 2 1/2 cups flour (save the additional 2 Tbsp flour for the berries at a later step), baking powder and salt together. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest (or extract) until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from <a href="http://smittenkitchen.com/blog/2012/06/triple-berry-summer-buttermilk-bundt/" target="_blank">Smitten Kitchen: Triple Berry Summer Buttermilk Bundt</a></span><br />
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<a href="http://4.bp.blogspot.com/-Vy_KCEMP_O0/USK-bIB0UaI/AAAAAAAAG1A/g1RwL_PC9Os/s1600/DSC_0023_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-Vy_KCEMP_O0/USK-bIB0UaI/AAAAAAAAG1A/g1RwL_PC9Os/s640/DSC_0023_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This cake did not last long! It was a little on the tart side due to the raspberries and lemon glaze. The kiddies prefer things that are not too sweet and slightly tart. If you prefer sweeter, use the full amount of sugar or use a blend of sweeter berries. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com4tag:blogger.com,1999:blog-4755833413602911125.post-2752373666948492013-02-17T21:40:00.000-08:002013-02-17T21:40:18.451-08:00Red Bean Puff Pastries<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy Chinese New Year and Happy (Belated) Valentine's Day! Last weekend, I drove down to Vancouver to spend Chinese New Year with family. It was such a wonderful trip! Yes, I drove all by myself with the three kiddies. It was about 5-6 hour trip. We had great music, the weather was gorgeous and the road conditions were clear.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vSLF5-gAtBk/USGDEU5oimI/AAAAAAAAGe0/3s80u8m54tY/s1600/DSC_9832_edited-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-vSLF5-gAtBk/USGDEU5oimI/AAAAAAAAGe0/3s80u8m54tY/s640/DSC_9832_edited-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Bean Palmiers (middle) and Dumplings (right)</td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yesterday, it was "Everyone's Birthday". Day 7 of the Chinese New Year Celebrations. Chinese New Year is a 15 day celebration, where traditions dictate certain days for different activities. We had another feast. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HodDtWIus4k/USGFHykKvuI/AAAAAAAAGfA/d8Rw9c8MHlA/s1600/DSC_9842_edited-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-HodDtWIus4k/USGFHykKvuI/AAAAAAAAGfA/d8Rw9c8MHlA/s640/DSC_9842_edited-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red bean pastries: braided strudels, palmiers, dumplings and twists.</td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For dessert, I was inspired by traditional Chinese style deep fried dumplings with a sweet filling. At a large chain Asian grocery store, they were filled with coconut, sugar and peanuts. My grandmother always made them filled with red bean paste. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Instead of deep-frying dumpling dough, I decided to use store bought puff pastry dough filled with red bean paste. It was so much fun to play around with puff pastry! </span><br />
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<a href="http://1.bp.blogspot.com/-nihX1YCvers/USGXWo9TXfI/AAAAAAAAGhM/vuUhvlwaFwA/s1600/DSC_9768_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-nihX1YCvers/USGXWo9TXfI/AAAAAAAAGhM/vuUhvlwaFwA/s640/DSC_9768_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At my local grocery store, you can find frozen puff pastry in the frozen pie crust section. I bought the red bean paste at an Asian grocery store. I have also made red bean paste by cooking some dried aduki beans, mashing it up and then sweeten to taste, much like this <a href="http://www.tastehongkong.com/recipes/homemade-sweet-red-azuki-bean-paste-chunky-and-smooth/" target="_blank">recipe</a>. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Don't have red bean paste on hand? You can use cinnamon sugar (3 Tbsp sugar + 1 tsp cinnamon), your favourite jam, chocolate hazelnut spread (Nutella), or anything your heart desires! This is the beauty of puff pastry: you can be as creative as you like with the filling of your choice!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Red Bean (Heart) Palmiers</b></span><br />
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<a href="http://3.bp.blogspot.com/-BBYSKyC-AeU/USGgCqDc18I/AAAAAAAAGiY/2zU3ggfbosA/s1600/DSC_0079_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-BBYSKyC-AeU/USGgCqDc18I/AAAAAAAAGiY/2zU3ggfbosA/s640/DSC_0079_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread red bean paste in a thin layer on a square piece of puff pastry. Don't worry about being exact. I made 6"x 6" for tiny and cute little cookies. </span><br />
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<a href="http://2.bp.blogspot.com/-sHxeh3A7uks/USGg75_MiCI/AAAAAAAAGik/Zbl8uhBn8CY/s1600/DSC_0081_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-sHxeh3A7uks/USGg75_MiCI/AAAAAAAAGik/Zbl8uhBn8CY/s640/DSC_0081_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roll both sides to the centre of the square. Make sure both rolls are equal in size. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's not perfect, but it's still fun!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> Slice each cookie in 1/4" thick slices with a sharp knife. </span><br />
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<a href="http://3.bp.blogspot.com/-aQMXo30qGqA/USGmEF_E1kI/AAAAAAAAGjw/KW4hE21T16I/s1600/DSC_0087_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-aQMXo30qGqA/USGmEF_E1kI/AAAAAAAAGjw/KW4hE21T16I/s640/DSC_0087_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the spirit of Valentine's Day, I tried to make them heart shaped. I pinched the bottom part together and made each "half" look more like a heart. </span><br />
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<a href="http://2.bp.blogspot.com/-stxOD2wBLEs/USGnISrHePI/AAAAAAAAGj8/AkKjDHbHth4/s1600/DSC_0104_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-stxOD2wBLEs/USGnISrHePI/AAAAAAAAGj8/AkKjDHbHth4/s640/DSC_0104_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They didn't really look like hearts, but that was OK. They were so yummy! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Red Bean Crossover Braided Strudels</b></span><br />
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<a href="http://1.bp.blogspot.com/-TVxLxcwaKV8/USGu4lPTZlI/AAAAAAAAGmI/zAtIyZkF2dM/s1600/DSC_9809_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-TVxLxcwaKV8/USGu4lPTZlI/AAAAAAAAGmI/zAtIyZkF2dM/s640/DSC_9809_edited-1.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut a rectangle of desired size. In the middle of the rectangle, spread or pipe a strip of red bean paste (or desired filling) down the length. On both sides of the filling, make 1/4" slanted cuts cuts down. Take each strip and cross over the filling, alternating sides like a braid. I forgot to make measurements of the rectangles I cut, but the method is quite straightforward. Brush with egg wash (optional) for golden colour and bake for about 10 minutes or until golden. </span><br />
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<a href="http://2.bp.blogspot.com/-P2j9rGUdxJU/USGxesZ09vI/AAAAAAAAGnU/CkXYT5LlbB0/s1600/DSC_9821_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-P2j9rGUdxJU/USGxesZ09vI/AAAAAAAAGnU/CkXYT5LlbB0/s640/DSC_9821_edited-1.jpg" width="640" /></a></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red Bean Puff Pastry Twists</span></b><br />
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<a href="http://3.bp.blogspot.com/-SHTFyqzzm34/USGzB4G6sOI/AAAAAAAAGng/poMhPM_WUMU/s1600/DSC_0090_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-SHTFyqzzm34/USGzB4G6sOI/AAAAAAAAGng/poMhPM_WUMU/s640/DSC_0090_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread a thin layer of red bean paste on a rectangle sheet (I made 6" x 12"). Cut strips 1/4" to 1/2" apart. </span><br />
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<a href="http://1.bp.blogspot.com/-otKr6k2nBuE/USG0GB5ERUI/AAAAAAAAGos/jU-5ygOBm10/s1600/DSC_0093_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-otKr6k2nBuE/USG0GB5ERUI/AAAAAAAAGos/jU-5ygOBm10/s640/DSC_0093_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Twist each strip around to get the spiral effect and place on a cookie sheet. Bake around 7-10 minutes or until golden brown. </span><br />
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<a href="http://1.bp.blogspot.com/-d0cqaW6dImM/USG1KLticqI/AAAAAAAAGp4/CiBnsnWfUfs/s1600/DSC_0100_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-d0cqaW6dImM/USG1KLticqI/AAAAAAAAGp4/CiBnsnWfUfs/s640/DSC_0100_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Red Bean Puff Pastry "Gok Jai" Dumplings</b></span><br />
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<a href="http://1.bp.blogspot.com/-Y0NoTjBa-RU/USG36XIpYzI/AAAAAAAAGsE/kozRA3ObdZY/s1600/DSC_0098_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-Y0NoTjBa-RU/USG36XIpYzI/AAAAAAAAGsE/kozRA3ObdZY/s640/DSC_0098_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My grandmother used to make deep fried sweet chewy dumplings for Chinese New Year. I remember how she used her wok to deep fry these pieces of nostalgia. She is approaching 90 years young with macular degeneration (no central vision). She doesn't cook anymore and I miss her feasts. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using puff pastry, I tried to make similar shaped dumplings. They were the same size as a perogy. No, it didn't taste the same, but still delicious. I'll bet children will look back at Chinese New Year with the same nostalgia when I make this again. </span><br />
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<a href="http://4.bp.blogspot.com/-Z6yE9LLRPz8/USG5vPp4IfI/AAAAAAAAGtQ/Ug4fslVRfPE/s1600/DSC_9834_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-Z6yE9LLRPz8/USG5vPp4IfI/AAAAAAAAGtQ/Ug4fslVRfPE/s640/DSC_9834_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These were a hit! My son ate at least 4 of these last night in one sitting! He proclaimed that they were "SO GOOD!"</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Red Bean Puff Pastries</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 400g package frozen puff pastry, thawed*</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup (approximate) red bean paste, chocolate hazelnut spread, cinnamon brown sugar mix (3 Tbsp sugar + 1 tsp cinnamon)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Egg wash, 1 egg yolk + 1 tsp water, optional</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*The amounts of these ingredients are approximate. Be as creative as you like with your choice of filling and just go with it! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven 400F. Dust work surface with flour. Roll thawed puff pastry thin, about 1/8" to 1/4" thickness, in a square or rectangle shape. I was able to roll it 1/8" (2mm) thin. The thinner you roll, the more pastries you can make. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread red bean paste (or desired filling) thinly with a knife or spatula. Cut and shape pastries as desired. Brush with egg wash for golden colour. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake in oven for 7-10 minutes until golden brown. Cool on rack. Store in airtight container. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Leftover red bean paste can be easily frozen and re-used again. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from <a href="http://whataboutsecondbreakfast.blogspot.ca/2009/09/cinnamon-sugar-puff-pastry-twists.html" target="_blank">What About Second Breakfast?: Cinnamon Sugar Puff Pastry Twists</a> </span><br />
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<a href="http://2.bp.blogspot.com/-EEH4gD0d07U/USG7VTwFhOI/AAAAAAAAGtc/bYqyJzueA5g/s1600/DSC_9853_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-EEH4gD0d07U/USG7VTwFhOI/AAAAAAAAGtc/bYqyJzueA5g/s640/DSC_9853_edited-1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy Chinese New Year! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wishing you all Good Health, Happiness and Prosperity in the Year of the Snake! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I think these pastries almost look like a snake! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com2tag:blogger.com,1999:blog-4755833413602911125.post-10427932603442515402013-02-06T00:33:00.001-08:002013-02-06T00:33:46.996-08:00Meyer Lemon, Roasted Garlic and Sundried Tomato Hummus<span style="font-family: Arial, Helvetica, sans-serif;">Hummus is a tasty Middle-Eastern chickpea dip that has become very popular here in North America. I have been playing around with this healthy high protein dish lately and surprisingly, my 8 year old son has fallen in love with it. </span><br />
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<a href="http://4.bp.blogspot.com/-OSkkqvvFXQc/URIOve2gngI/AAAAAAAAGXw/Capkdg0Bvs4/s1600/DSC_9667_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-OSkkqvvFXQc/URIOve2gngI/AAAAAAAAGXw/Capkdg0Bvs4/s640/DSC_9667_edited-1.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Most basic hummus recipes are comprised of chickpeas, garlic, olive oil, tahini (sesame seed paste), lemon juice and salt. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was inspired by the different flavours of hummus at the supermarket: sundried tomato, roasted red peppers, roasted garlic and traditional. Out of curiosity, I added 2 heads of roasted garlic, the juice and zest of 1 Meyer lemon and 2 cut up sun-dried tomatoes to the chickpea mixture. Wow. It was very tasty and my three-year old wanted to dip her carrot sticks in it. Even my two older children ended up eating this by the spoonfuls! I think this will be the way I make hummus from now on. As long as I have Meyer lemons, roasted garlic and sun-dried tomatoes, I am very happy! </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meyer lemons are known to be sweeter and less acidic (less "pucker") than regular lemons. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I bought a huge bag of garlic bulbs on sale and made a big batch of roasted garlic. Once roasted, I froze the individual cloves of roasted garlic and stored them in a zipped sandwich baggie. To use, thaw the frozen cloves of roasted garlic for 20-30 seconds in the microwave before adding to the food processor. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sesame oil is always in my Asian pantry, so I didn't have to go buy tahini. I love the intense flavour of sesame oil, so you only need a little. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is very flexible. You can use tahini instead of sesame oil, add more or less of any ingredient to your taste. You may try a few cloves of roasted garlic first and taste as you go. That's how I ended up adding up to 2 heads of roasted garlic! Once made, the cumin and sesame flavours are pretty strong, but after a few hours, everything mellows nicely. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Meyer Lemon, Roasted Garlic and Sun-dried Tomato Hummus</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1- 19oz can chickpeas or 2 1/4 cups cooked chickpeas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 heads of roasted garlic*, or 14 roasted garlic cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 to 1 1/2 tsp cumin powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp sesame oil </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">juice and zest of 1 Meyer lemon (about 2-3 Tbsp juice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 diced sundried tomatoes, packed in olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-4 Tbsp water, only add until thickness is desired</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp kosher salt, or to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place all ingredients except water into a food processor or blender. Blend until desired texture. Add water in small increments until desired thickness. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve with your favourite veggies, pita bread, chips, crackers, as a spread, in a wrap or in a sandwich. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*To roast garlic, cut 1/4"-1/2" off the tops of the garlic bulbs and place them together on a large piece of aluminum foil. Drizzle a couple of teaspoons over all the heads and wrap them up tightly in a nice neat package. Roast them for 35-40 min at 400F. </span><br />
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com0tag:blogger.com,1999:blog-4755833413602911125.post-17095745619877221892013-01-27T21:36:00.002-08:002013-01-28T09:47:38.219-08:00Turkey Breakfast Sausage Patties with Flaxseed - Gluten-Free, Egg-Free, Dairy-Free<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to simplify breakfast as much as possible. When I wake up, it's a mad dash to get all three kiddies dressed, fed and off to school. Then is it my turn for breakfast! Now that I am not eating eggs, I sometimes have lean turkey breakfast sausage patties to help start my day. I make a batch and reheat them the next few days. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At first, I tried <a href="http://www.thegraciouspantry.com/clean-eating-turkey-breakfast-sausage/" target="_blank">Gracious Pantry's Clean Eating Turkey Breakfast Sausage</a>. It was a very easy recipe to whip together. However, the ground turkey's flavour was a little too strong/gamey for me and needed a few more herbs and spices to counter this. Then I found Food.com's <a href="http://www.food.com/recipe/turkey-breakfast-sausage-patties-100408" target="_blank">Turkey Breakfast Sausage Patties</a> recipe that used more herbs and spices. It was fun to use a wide range of herbs and spices from my inventory. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We don't eat spicy food, so I toned down the heat considerably. I didn't expect the children to eat these turkey patties but they enjoyed them as well! It is a very forgiving and flexible recipe. If you choose to make them spicier or more bland, adjust the seasonings as desired. I played around with this recipe several times and I'm happy with the amounts of these herbs and spices. I don't use salt, so adjust to taste. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The addition of ground flaxseed and water helped improve the lean and dry texture of the ground turkey. It helped bind the meat together (like an egg) and also provided extra fibre and healthy fat. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I mixed all the ingrediets into my KitchenAid stand mixer and for a minute or until well blended. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then I used an ice cream/cookie scoop to make large meatballs and patted them out to make 2-inch sized patties. With a digital scale, my ice cream scoop of meat weighed almost 1 1/4 oz. When cooked, they turned out to be roughly 1 oz each. Perfect portion control! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I panfried them with some olive oil. They cook up really fast! </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Turkey Breakfast Sausage Patties with Flaxseed</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 lbs lean ground turkey</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp ground sage</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp thyme</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp oregano</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp garlic powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp onion powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp allspice</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp fennel seeds</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground black pepper</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp chili flakes</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp nutmeg</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp cloves</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp ground flaxseed</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Combine all ingredients and blend well. Refrigerate meat mixture overnight (optional). </span></span><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; line-height: 22px;">Form into patties and cook as needed, freezing leftovers. </span><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; line-height: 22px;">Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (If you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from Food.com's <a href="http://www.food.com/recipe/turkey-breakfast-sausage-patties-100408" target="_blank">Turkey Breakfast Sausage Patties</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My lunch today! Turkey sausage patties served with a fresh mixed green salad, some fruit and a side of brown rice pasta topped with melted vegan cheese. It was delicious!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
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MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com0tag:blogger.com,1999:blog-4755833413602911125.post-10237341869038381822013-01-23T12:58:00.002-08:002013-01-23T12:58:40.621-08:00UBC Ponderosa Cake (Banana Chocolate Chip Coffee Cake)<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">UBC is short for University of British Columbia, my alma mater. UBC Food Services named this yummy banana chocolate chip coffee cake after the Ponderosa Cafeteria on campus. It is wonderful with coffee, tea or a glass of cold milk. </span><div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Making this cake brings back fond memories of my undergraduate days. At UBC, I received my Bachelor of Science degree in Medical Laboratory Science (BMLSc) from the Department of Pathology, Faculty of Medicine. I figure this entry will give my children an insight of my time at university.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I learned much of my ability to analyze, troubleshoot and solve problems during my last two years of BMLSc. I am so grateful for that. After taking intensive organic chemistry, inorganic chemistry, toxicology, histology, photo-microscopy and other laboratory related courses, I am thankful for these skills. I can't believe I even defended my undergraduate thesis in front of a panel of professors! Back then, I never realized that I was taught how to think and not memorize. UBC helped shape my way of thinking at work and at home. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, I am thankful that I can figure out how to tweak and create recipes, fix leaky toilets and make "boo-boo's" feel better! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is a very easy sour cream banana cake. There is a layer of brown sugar, cinnamon and chocolate chips in the middle and on top. Normally, there should be double the amount of chocolate chips but this time I used half. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 45 minutes, it's done! I wanted to use my new 7"x9" pyrex glass pan instead of an 8"x8". This recipe can be easily doubled for a 9"x13" pan. I normally double this and freeze it, but I only had 1/2 cup sour cream left. I think plain or greek yogurt will work too. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wanna come over to my place for a cup of coffee? </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">UBC Ponderosa Cake </span></div>
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">makes 1- 8"x8" cake</span></i></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter, softened</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup granulated sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup mashed bananas (approx. 2 bananas)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sour cream <i><span class="Apple-style-span" style="color: #0c343d;">(I used 7% light sour cream)</span></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup chocolate chips <span class="Apple-style-span" style="color: #0c343d;"><i>(I used half) </i></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Adapted from <a href="http://www.adrianliem.ca/2008/02/15/ubc-ponderosa-cakegoes-good-with-coffee/" target="_blank">AdrienLiem.ca: UBC Ponderosa Cake</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The kiddies (and hubby) enjoyed this for breakfast this morning! I started my day with yummy bowl of <a href="http://inmahkitchen.blogspot.ca/2013/01/overnight-steel-cut-oats-and-my.html" target="_blank">steel cut oatmeal</a> instead. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Have a wonderful day!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enjoy!</span></div>
MichelleMhttp://www.blogger.com/profile/16434748200969961951noreply@blogger.com10