tag:blogger.com,1999:blog-1614746481601584732024-03-04T23:28:32.948-08:00The Gaited BakerJamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-161474648160158473.post-2415070295569390722015-12-17T08:47:00.000-08:002015-12-17T08:47:28.243-08:00The Great Food Blogger Cookie Swap - "Party" M&M CookiesIt's that time of year again... *drumroll please* ...............<br />
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<a href="http://www.fbcookieswap.com/" target="_blank"><img alt="The Great Food Blogger Cookie Swap 2015" border="0" src="http://i.imgsafe.org/b1667bc.png" /></a>
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Yes! Food Blogger Cookie Swap time!! I look forward to this every year. I get some amazing cookies from some seriously good home bakers. Not to mention doing some good work. As always, in order to participate, you have to make a donation to Cookies for Kids Cancer which is matched by our brand partners. This year, we raised an over an astounding SEVEN THOUSAND dollars! Not bad for a bunch of folks making cookies. And since I'm such a sharing and giving person (I hear all my friends out there laughing at me ;-) ), my husband and best friend also look forward to cookie swap time. Because, let's be honest - no one can eat three dozen cookies, no matter how much you spread them out. The amazingly good cookies I got this year were:<br />
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<a href="http://www.thesecretingredientis.com/chocolate-peppermint-pudding-cookies/" target="_blank">Chocolate Chunk Peppermint Pudding Cookies</a> from The Secret Ingredient [is Love] - the husband's favorite<br />
<a href="http://www.southernkissed.com/toasted-pecan-crackles/" target="_blank">Toasted Pecan Crackles</a> from Southern Kissed - my favorite<br />
<a href="http://myheavenlyrecipes.com/a-real-christmas-cookie-recipe/" target="_blank">White Chocolate-Cranberry Cookies</a> from My Heavenly Recipes - the bestie's favorite<br />
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Usually, I have narrowed down my potential cookies to send within a matter of days but this time, nope. Not happenin'. It took me WEEKS to figure out what to bake! Which is so not like me. (I blame my crazy, self-employed life.) I finally settled on baking something from my childhood. They say scent is one of the strongest ties to memories that you can have. While I waiting for these babies to bake, I couldn't help but remember all the times I made these - well, "helped" make them. Really it was just watching my mom and licking all the dough batter off the beaters. And then eating the cookies. (It's quality control - the taste of the batter can determine how good the cookies will be and if the batter is bad, the cookie will be bad. So really I was like the "Quality Supervisor" for my mom's kitchen.) <br />
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I'm not quite sure why they are named "Party Cookies" but they taste so good that I don't ask questions. I'm pretty sure my mom got this recipe off the bag of M&Ms Baking Minis back in the 80s, when I was little. While my copy of the recipe is nicely printed in Times New Roman on a piece of printer paper, I distinctly remember seeing the original taped to a 3x5 card in my mom's green recipe box (that is older than I am). <br />
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I hope everyone enjoyed the cookies I sent them (Justina at <a href="http://failsweetly.com/" target="_blank">Fail Sweetly</a>, Melissa at <a href="http://www.persnicketyplates.com/" target="_blank">Persnickety Plates</a> - love the name, btw, and Mary at <a href="http://food.theplainjane.com/" target="_blank">this tasty life</a>) as much as I enjoyed making them! And to anyone else who wants to make them, I hope you can start a holiday tradition of cookie baking with your kids just like my mom did with me.<br />
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<b>"Party" M&Ms Cookies</b><br />
adapted slightly from a recipe my mom found somewhere.<br />
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1/2 c. Shortening<br />
1/2 c. Butter, Unsalted<br />
1 c. Brown Sugar, packed<br />
1/2 c. Sugar<br />
2 tsp. Vanilla<br />
2 Eggs<br />
2 1/4 c. All Purpose Flour<br />
1 tsp. Baking Soda<br />
1 tsp. Salt<br />
1 c. M&Ms Baking Minis<br />
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Preheat oven to 375.<br />
Spray cookie sheet with baking spray or line with parchment paper.<br />
Blend shortening, butter, and sugars in a large bowl.<br />
Beat in vanilla and eggs.<br />
In another bowl, sift flour, baking soda, and salt together.<br />
Add flour mixture to sugar-egg mixture and blend well.<br />
Stir in M&Ms.<br />
Using a tablespoon cookie scoop, drop onto a prepared cookie sheet.<br />
Bake at 375 for 9 to 11 minutes or until golden brown.<br />
Cool on a wire rack and enjoy!<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com1tag:blogger.com,1999:blog-161474648160158473.post-12782724962943912722015-10-06T08:52:00.000-07:002015-10-06T08:52:37.703-07:001-2-3-4 Pound CakeMy work as a pet sitter has some great perks. Being my own boss and being around the cutest, most adorable pets in the entire universe. Yes, those are great perks. But every once in awhile, I get a job that has a few more perks than most. One of those I had not too long ago. I have a pet sitting job on a farm, complete with large garden, cute dog, and chickens. Lots of chickens. In fact, this was my haul when I was there over the summer:<br />
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So what do you do when you have WAY more eggs than you know what to do with? You make a nice, big pound cake. Nothing says "southern" like a good ol' fashioned pound cake. I have a very special bundt pan that I use for my large pound cakes. This thing is older than I am and it's almost as old as my father. I mean, just LOOK at the color and style of the box!<br />
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It belonged to my great-grandmother and I inherited it from her after she passed away many, many years ago. My grandmother held it for me so that when I moved into my own home, I would have my very first bundt pan to use. It is perfection itself. Although Nordic Ware has come out with many different kinds of bundt pans over the years (<a href="http://www.williams-sonoma.com/products/nordic-ware-rose-bundt-pan/?pkey=e%7Cbundt%7C59%7Cbest%7C0%7C1%7C24%7C%7C10&cm_src=PRODUCTSEARCH" target="_blank">roses</a>, anyone?), nothing beats the original style that is still so easily recognizable today. It has been well-loved over the years and I am looking forward to using it for the rest of my days. (Because it outlasted my great-grandmother and will probably outlast me!)<br />
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<b>1-2-3-4 Pound Cake</b><br />
<i>recipe from <a href="http://www.amazon.com/Blue-Willow-Inn-Cookbook/dp/1401605044/ref=sr_1_2?ie=UTF8&qid=1442257444&sr=8-2&keywords=blue+willow+inn+cookbook" target="_blank">The Blue Willow Inn Cookbook</a></i><br />
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1 c. Unsalted Butter, softened (2 sticks)<br />
2 c. Sugar<br />
4 Eggs<br />
3 c. All Purpose Flour<br />
1 Tbsp. Baking Powder<br />
1/4 tsp. Salt<br />
1 c. Milk<br />
1 tsp. Vanilla<br />
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Preheat your oven to 350.<br />
Spray your bundt pan with cooking spray with flour or coat the sides well with butter.<br />
Cream the butter and sugar in a bowl until light and fluffy.<br />
One at a time, add in the egg, beating well after each addition.<br />
In a separate bowl, sift the flour, baking powder, and salt together until well combined.<br />
Add the dry ingredients to the egg mixture alternately with the milk, ending with the flour, mixing until combined.<br />
Mix in your vanilla.<br />
Pour into your prepared bundt pan.<br />
Bake for ONE HOUR or until the cake pulls away from the sides of the pan (a cake tester will come out clean).<br />
Allow to cool on a rack for fifteen minutes.<br />
Hold your breath and pray as you flip cake out of the pan to cool on the rack completely.<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-24775383628412258122015-08-20T19:39:00.000-07:002015-08-20T19:41:57.842-07:00Strawberry BarsWow. It's been quite some time since I have been on here. My life has been in a constant state of rush here-rush there-rush everywhere since mid-March. You see, I worked two jobs. Well, I have worked two jobs for nine years now (and before that, I worked three part time jobs - you gotta do what you gotta do sometimes). I have my own business that has always been somewhat in the background while my "day job" took up most of my time. But my allowing my business to be the sole source of income for me has been a dream long time comin. Finally, after nine years, I put in my notice, took the leap, and haven't looked back. Now, I am normally a person who panics at every opportunity and I had been nervous about putting in my notice and taking that first step but once I did, I had this calm settle over me. I knew this was where I was meant to be. My entire working life had been working up to that moment. It's been almost three weeks now that I have been self-employed and it is AMAZING. I cannot tell you enough about how much better I feel. I am not as stressed out, working 100+ hours each week is no longer required. I am telling all you folks out there who are thinking about taking that leap... do it. There will never be a time where you feel 100% okay with quitting a regular job and going after a job you love, but if its meant to be, it will be. <br />
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Just like the marriage of these bars. Similar to a lemon bar - but in strawberry form. Let's be honest, strawberries make everything better. They are sweet but tangy, soft yet firm. I honestly don't know why in the world no one else has figured this out! I changed up the original recipe somewhat because I wanted chunks of strawberries in my bars. I love having some of those delectable berries to bite into when I eat them. And when those berries come fresh from a strawberry patch on a nearby farm... well I am sure you can understand why you want them a little chunky! I just took my handy-dandy potato masher and went to town on those berries! (If you want a smooth, more-like-lemon-bar-type bars, puree the berries in a blender.) Strawberry season is over in our neck of the woods but I still find myself dreaming of these bars - they will be making a regular appearance at my house every summer for the rest of my days.<br />
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<b>Strawberry Bars</b><br />
<i>adapted from <a href="http://www.aspicyperspective.com/strawberry-bars/" target="_blank">A Spicy Perspective</a></i><br />
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Crust:<br />
1 stick Unsalted Butter, softened (1/2 cup)<br />
1/3 c. Powdered Sugar<br />
1/4 tsp. Salt<br />
1 c. All-Purpose Flour<br />
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Strawberries:<br />
1 can Sweetened Condensed Milk<br />
3 Egg Yolks<br />
1 c. Mashed Strawberries (or Pureed)<br />
2 Tbsp. Lemon Juice<br />
1/4 tsp. Salt<br />
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Preheat the oven to 350.<br />
Line a 8x11 pan with parchment paper, allowing the edges to hang over.<br />
Using a mixer, beat the butter and sugar until fluffy and well-blended.<br />
Add in your salt and flour and mix into your butter-sugar mixture until incorporated.<br />
Press evenly down into the bottom of your pan using your fingertips (dipped in cold water) or another small piece of parchment.<br />
Bake for 15 minutes.<br />
Mash the strawberries with a potato masher (or blend in a blender to get a smooth consistency).<br />
Mix in the egg yolks, condensed milk, lemon juice, and salt.<br />
Pour over your warm crust.<br />
Bake for 25-30 minutes or until the center is softer but not set.<br />
Allow to cool at room temp.<br />
Once completely cooled, cover with plastic wrap and chill in the refrigerator for at least three hours.<br />
To serve, sift some powdered sugar over the top of the bars and cut into squares.<br />
(Keep any leftover bars in the fridge. Also, the powdered sugar will be absorbed into the bars if left on longer than a couple of hours.)<br />
Enjoy :-)<br />
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P. S. My new job is as a pet sitter :-) And I LOVE it!Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-50488707379748500062015-02-26T16:03:00.000-08:002015-09-14T11:46:49.703-07:00Peanut Butter Pie<div class="separator" style="clear: both; text-align: left;">
How can you go wrong with peanut butter? I love peanut butter. My dog loves peanut butter. (My dog REALLY loves peanut butter.) Unless you're allergic to nuts, peanut butter can almost be considered a perfect food. It can be used in savory dishes or sweet ones. You can eat it by itself or turn it into fudge. Or pie. Really anything in pie form is just the right thing to do. I can't think of any time that would be a bad time for pie. If anyone reading this is a <i>Supernatural</i> fan, then you'll understand the appeal of pie.</div>
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You can't go wrong with peanut butter. Nor can you go wrong with pie. So whoever thought of putting them together deserves a medal. And I shall be forever grateful.<br />
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<b>Peanut Butter Pie</b><br />
<i>adapted slightly from <a href="http://www.amazon.com/Lady-Whole-Batch-Recipes-Savannah/dp/0375756051/ref=tmm_other_meta_binding_swatch_0?_encoding=UTF8&sr=1-23&qid=1424991822" target="_blank">The Lady and Sons Too!</a></i><br />
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3 oz. Cream Cheese, softened<br />
1 c. Powdered Sugar<br />
1/2 c. Peanut Butter (creamy or chunky doesn't matter)<br />
1/4 c. Evaporated Milk<br />
1 1/2 c. Cool Whip<br />
8-inch Graham Cracker Crust<br />
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Beat cream cheese until fluffy.<br />
Mix in the powdered sugar and peanut butter.<br />
Slowly add in the evaporated milk and combine until smooth.<br />
Fold in the Cool Whip until well incorporated.<br />
Pour into your graham cracker crust.<br />
Place in the fridge for at least one hour or until chilled.<br />
Eat and enjoy!<br />
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<span id="goog_2027179437"></span><span id="goog_2027179438"></span><br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-89604921838338915652015-02-17T13:32:00.000-08:002015-02-17T13:32:15.508-08:00Bread Basket: Soft Crescent RollsI love yeast rolls. And I love my bread machine. I probably wouldn't make nearly as much yeast bread if I had to knead it all by hand. I've done both and I must admit that my bread machine is vastly superior to kneading by hand when it comes to making a very soft bread. The point of kneading to put air into the bread which makes it soft and light and airy. I think I'm too rough on my dough. But my handy-dandy, trusty bread machine does a wonderful job each and every time. I don't know how I lived without the "dough" cycle on a bread machine before.<br />
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Another secret to a soft roll? <a href="http://www.kingarthurflour.com/shop/items/king-arthur-potato-flour-16-oz" target="_blank">Potato flour</a>. I absolutely adore this stuff. I once ran out of potato flour when I was making a batch of hamburger buns and I could immediately tell the difference. They were more tough than normal. I prefer my buns to melt in your mouth but these felt like they were fighting my burger for room in my mouth. If you make a lot of yeast breads, you need potato flour in your pantry. You won't regret it.<br />
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Yeast is not this very difficult thing to work with. Neither does it take as long as you think. So many people are frightened of working with yeast because they read "3 hours" in the recipe and freak out. But most of that time is spent waiting for the yeast itself to rise. You aren't doing anything. Sure, you need to make sure that you read the recipe ahead of time and plan accordingly. No one is going to be making homemade yeast rolls thirty minutes before dinner. Once you work with yeast a couple of times and know what feeling you need in the dough, soon you'll be a seasoned pro!<br />
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<b>Soft Crescent Rolls</b><br />
<i>from <a href="http://www.amazon.com/King-Arthur-Flour-Bakers-Companion/dp/158157178X/ref=sr_1_1?s=books&ie=UTF8&qid=1424207838&sr=1-1&keywords=king+arthur+flour" target="_blank">King Arthur Flour The Baker's Companion</a></i><br />
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3 c. All Purpose Flour<br />
2 tsp. Instant Yeast<br />
1 1/4 tsp. Salt<br />
3 Tbsp. Sugar<br />
4 Tbsp. Butter, melted<br />
1/4 c. Nonfat Dry Milk<br />
1/4 c. Potato Flour<br />
1 1/8 c. Water, lukewarm<br />
3 Tbsp. <a href="http://www.kingarthurflour.com/shop/items/easy-roll-dough-improver-10-oz" target="_blank">Dough Relaxer</a>, optional<br />
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Mix all of your ingredients together and knead. (If using a bread machine, put your ingredients in using the manufacturer's guidelines. Mine is liquid, dry, yeast.)<br />
As your dough is being kneaded, add flour or water as needed to create a smooth, supple dough that is not sticky when you touch it.<br />
Allow to rise for one hour until it's puffy (will probably not double in size). (If you are using a bread machine, set the machine to "dough" and allow it to finish its cycle.)<br />
Transfer the dough to a piece of parchment paper and cut in half.<br />
Roll each half into a circle, around 1/4" thick.<br />
Cut each circle into eight wedges.<br />
Starting at the wide end, roll each wedge up, pinching the tip to seal the roll.<br />
Transfer the rolls to a lightly greased baking sheet and allow them to rise until doubled in size.<br />
While they are rising, preheat the oven to 350.<br />
Bake for 15 to 18 minutes or until golden brown.<br />
Allow to cool and enjoy.<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-62876693158223659742015-01-16T07:20:00.000-08:002015-01-16T07:20:17.963-08:00Soup's On: Jamie's Parmesan Tomato-Basil SoupI have a confession to make. I've never eaten or even tried any soup until almost seven years ago when the husband and I celebrated our first anniversary in San Antonio. I don't even remember the name of the restaurant anymore but I do remember that he'd ordered a bowl of baked potato soup while I had a Caesar salad with no dressing. (Funny story: The waiter looked over at us and said, "Are you two getting married?" We looked at each other and laughed and told him that we were still just dating, celebrating our first anniversary. Maybe he was physic.... :) ) I decided to give soup a try that night, just to see if it was as bad as I'd always thought it would be. I was surprised to see that it wasn't half bad but I always resisted eating soup until about two months ago.<br />
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Ryan took me to my favorite restaurant for my birthday, Mia Francesca. That night, one of their specials was a tomato-basil soup. So Ryan and I decided to order a small bowl and share it. I wanted to have something different and since nothing I've ever gotten from there has been bad, I figured I'd give soup another try. And I am SO glad that I did. I'm telling you, I was considering not letting Ryan have any at all. I'm pretty sure I could've eaten the entire bowl myself. <br />
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Now even though, for years, I've never liked soup, I don't mind making soup. I'm happy to make soups and chilis for other people. Ryan loves it when I make his favorite broccoli-cheese soup (even if I despise how cooking broccoli makes my kitchen smell). And I make a killer slow cooker chili. But I've never really had the desire to make soup for myself. Because I didn't eat it! (Go figure.) After I'd had that delicious soup from Mia Francesca's, I knew I had to try and recreate this soup. So I got right on it and I think I did a pretty good job.<br />
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(Yes, we have a new series starting. Which I find slightly ironic since I love sharing recipes that I adore and I'm still not too crazy about soups. Except this soup. I'm sure world peace could happen with this soup.) <br />
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<b>Jamie's Parmesan Tomato-Basil Soup</b><br />
<i>created by yours truly</i> <br />
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2 - 28 oz. cans Crushed Tomatoes<br />
1/2 c. Chicken Broth<br />
1/3 c. Fresh Basil Leaves, finely chopped<br />
1 c. 1% Milk<br />
1/2 c. (4 oz.) 1/3 Less Fat Cream Cheese, softened<br />
1 c. Parmesan Cheese <br />
Salt and Pepper <br />
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Combine crushed tomatoes and chicken broth in a large stock pot and bring to a boil over high heat.<br />
Reduce heat to simmer and cook for 30 minutes, uncovered, stirring occasionally.<br />
Mix in your finely chopped basil, milk, and cream cheese and cook over medium heat until the cream cheese melts and the soup thickens (around 5 minutes).<br />
Remove from heat and add in the parmesan cheese, stirring until its all melted.<br />
Add salt and pepper to taste. <br />
Pour into bowls and serve alongside your favorite grilled cheese. (No, the grilled cheese is not optional ;) )<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-43565736754238296492014-12-31T07:22:00.000-08:002014-12-31T07:22:30.475-08:00Snickerdoodles: A DedicationOn August 30, 2001, a chocolate lab named Daisy gave birth to a litter of black and white puppies. Six weeks later, I was driving home with the runt of the litter - a little female with a white star on her chest, whose top point extended all the way up to her chin. I named her Liz. I'm notorious for giving nicknames to EVERYTHING and she was no different. Her very first nickname was "Snickerdoodle". I distinctly remember my dad telling me that if I kept calling her that, she wasn't going to learn what her real name was. Even though I did start using her real name, I would end up calling her so many nicknames that I'm not even sure of them all (and she answered to every last one of them, thank you very much)! But that very first one stuck and I've called her "Snickerdoodle" and "Doodle" her entire life. Speaking of life...<br />
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On June 20, 2007, she barked ONE TIME when she met my boyfriend for the first time. She never barks ONE TIME at anything! <br />
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My then-boyfriend hid this on her collar on November 25, 2009:<br />
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Then she did this on October 16, 2010:<br />
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(a candid shot of us)<br />
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When my husband and I purchased our first home, we said that we were really buying it for her. We made sure it was carpeted (since she hated hardwood floors), had minimal steps to get in and out (because she had arthritis in her elbow and knee), and a BIG backyard for her roam around in (because she loves to be outside and smell everything).<br />
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She was a big foster sister to three rabbits, who she tolerated with no problems (even if one of the rabbits kept trying to jump onto the couch with her). Then on November 1, 2014, we took her to the <a href="http://www.spcawake.org/site/PageServer" target="_blank">SPCA of Wake County</a> to see how she would like having a little brother. So then she became a big sister to a 5 year old Hound mix whom we named Chief Inspector Japp: <br />
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And then, on December 17, 2014, we lost her to nasosinal cancer. There is this huge void in our lives where she should be. We don't regret the decision to end her suffering because, in the end, that's what was happening - the cancer was affecting her ability to breath normally, terrible nosebleeds that were harder and harder to stop, losing weight, and affecting her sense of smell (which, for a dog who is half English Pointer, is tragic). We were able to end her life on her terms - she walked into the vet's office with her head held high, gave everyone one last hug, and laid in my arms until the end. Which is exactly how she would've wanted it. And that's how we wanted it.<br />
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So to my dear, sweet, beautiful girl, my little Snickerdoodle, I love you. I miss you.<br />
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<b>Snickerdoodles</b><br />
<i>adapted slightly from <a href="http://www.amazon.com/King-Arthur-Flour-Cookie-Companion/dp/1581572204/ref=sr_1_1?ie=UTF8&qid=1419971034&sr=8-1&keywords=king+arthur+flour+cookie+companion" target="_blank">King Arthur Flour Cookie Companion</a></i><br />
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1/2 c. Shortening<br />
1/2 c. Butter, unsalted<span id="goog_1225697767"></span><span id="goog_1225697768"></span><br />
1 1/2 c. Sugar<br />
1 tsp. Vanilla<br />
2 3/4 c. All Purpose Flour<br />
3/4 tsp. Salt <br />
1/2 tsp. Ground Nutmeg<br />
2 tsp. Baking Powder<br />
1 Large Egg<br />
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Coating:<br />
2 tsp. Cinnamon<br />
1/2 c. Sugar<br />
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Preheat oven to 400.<br />
Lightly grease your cookie sheets or line with parchment paper.<br />
Using a mixer, cream together the shortening and butter until smooth.<br />
Add in your sugar and vanilla, mixing well.<br />
Mix in your egg until well combined. <br />
While that's working, whisk together your flour, salt, nutmeg, and baking powder in a large bowl. <br />
To your creamed butter and shortening mixture, slowly add in your flour mixture, scraping
the bowl every once in a while.<br />
Now you need to mix together the sugar and cinnamon in a separate bowl.<br />
Using a Tbsp. measuring spoon, take some dough and roll into balls.<br />
Then roll your dough ball in the cinnamon-sugar mixture.<br />
Place on prepared cookie
sheets and, using the end of a drinking glass that's been dipped into your cinnamon-sugar, press lightly until each dough ball is flattened.<br />
Bake for 8-10 minutes or until
golden brown around the edges.<br />
Cool on rack and store in air-tight
containers.<br />
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<i>(all professional photos are copyright <a href="http://www.dianelewisphotography.com/" target="_blank">Diane Lewis Photography</a>.)</i>Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-55465332360432313292014-12-15T06:37:00.000-08:002014-12-15T07:53:15.917-08:00The Great Food Blogger Cookie Swap - Triple Chocolate Peppermint Cookies<br />
<a href="http://www.fbcookieswap.com/" target="_blank"><img alt="The Great Food Blogger Cookie Swap 2014" border="0" src="http://www.fbcookieswap.com/images/fbcookieswap2014_badgewhite.png" /></a>
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YOU GET A COOKIE! AND YOU GET A COOKIE! AND YOU GET A COOKIE!! That's pretty much what you feel when you have three different batches of cookies shipped to your house. Yes folks, I once again participated in the 4th Annual Food Blogger Cookie Swap. Which meant three different people got to feel this way from me and three different people made ME feel this way :) Isn't Christmas fun?<br />
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Christmas is mostly about the <strike>cooking</strike> baking. Am I right or am I right? But Christmas is also about giving back, whether its through donations to a local charity or partaking in a fundraiser. Which is another reason why I LOVE doing this cookie swap. Each participant must donate $4 to <a href="http://www.cookiesforkidscancer.org/" target="_blank">Cookies to Kid's Cancer</a> in order to have cookies sent to you and then our brand partners, <a href="http://www.oxo.com/" target="_blank">OXO</a>, <a href="http://www.dixiecrystals.com/" target="_blank">Dixie Crystals</a>, <a href="http://browniebrittle.com/" target="_blank">Brownie Brittle</a>, and <a href="http://www.californiaoliveranch.com/" target="_blank">California Olive Ranch</a> would MATCH the donations. This year? We had 566 participants. Which meant that IN TOTAL, we raised over $12k for Cookies for Kids Cancer! How amazing is that??<br />
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Now since we all know that calories don't count during the holidays, I got cookies from these amazing bloggers:<br />
Christmas Cake Batter Cookies from <a href="http://www.erinscurrentlycoveting.com/" target="_blank">Currently Coveting</a> (my husband's favorite)<br />
Cinnamon Pinwheel Bites from <a href="http://www.confessionsofafoodie.me/" target="_blank">Confessions of a Foodie</a> (my favorite - because OMG cinnamon.)<br />
Everything Butterscotch Bars from <a href="http://fooddrivenlife.blogspot.com/" target="_blank">The Food Driven Life</a> (my bestie's favorite)<br />
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These lovely ladies received my no-calorie cookies:<br />
<a href="http://www.thespiffycookie.com/" target="_blank">The Spiffy Cookie</a><br />
<a href="http://www.thearmymom.com/" target="_blank">from Captain's Daughter to Army Mom</a><br />
<a href="http://www.thatskinnychickcanbake.com/" target="_blank">The Skinny Chick Can Bake</a><br />
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We all know that fall is all about pumpkin. But Christmas is where peppermint reigns! Once you get past Thanksgiving, all those pumpkin things turn into peppermint. Peppermint shakes. Peppermint lattes. Peppermint pie. Peppermint cookies. When I was going over what to bake for the cookie swap with my family and friends, I took a poll and these cookies were the unanimous winner. I think the peppermint and the fact that it's Christmas time made people biased. (Next year, I may do something crazy and make piña colada cookies just to shake people up. haha) Since chocolate is totally acceptable at any moment, any day, any time of the year, these make for the perfect Christmas cookie - chocolate and peppermint! What could possibly go wrong??<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 115%;">Triple Chocolate Peppermint Cookies</span></b><br />
<i style="mso-bidi-font-style: normal;">adapted from <a href="http://www.tootsie.com/recipes/andes-baking-chips" target="_blank">Andes Mints</a></i></div>
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<br /></div>
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2 c. + 2 Tbsp. All Purpose Flour<br />
½ c. Hot Cocoa Mix<br />
½ tsp. Baking Soda<br />
½ tsp. Salt</div>
1 c. Unsalted Butter, melted<br />
1 c. Brown Sugar, firmly packed<br />
½ c. Granulated Sugar<br />
1 tsp. Vanilla Extract<br />
2 Large Eggs<br />
1 – 10 oz. package Andes Peppermint Crunch Baking Chips<br />
½ c. Semi-Sweet Chocolate Chips (I used mini chips but full-size works fine)<br />
½ c. White Chocolate Chips<br />
<br />
Preheat oven to 350.<br />
In a medium bowl, sift together the
flour, hot cocoa mix, baking soda, and salt.<br />
In a large bowl, use a mixer on
medium speed to beat your melted butter, sugar, brown sugar, and vanilla until
creamy.<br />
Beat in your eggs, one at a time.<br />
Slowly mix in your flour mixture
until well combined.<br />
Stir in your peppermint chips, chocolate
chips, and white chocolate chips.<br />
Drop by rounded tablespoons onto a
non-stick cookie sheet (or one lined with parchment paper), placing cookies two
inches apart.<br />
Bake for 10-12 minutes.<br />
Let rest on your baking sheet for
a minute and then transfer to a wire rack to cool completely.
<br />
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<br /></div>
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Yields around 48 cookies. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rp50UFuKLZh9JeE_6IDWjx-22WxtLa0PX1nUSoEvqRQKmX2vAGkl8vzyMCYsSHQgjcxkRJiD34n3fB2CgKlKJ2pH20AWj5K6wDBqmnr5mQffsY3Pi7LVxOxCLdISlGIYlKJHpxSSSQE/s1600/IMG_20141202_071328_569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rp50UFuKLZh9JeE_6IDWjx-22WxtLa0PX1nUSoEvqRQKmX2vAGkl8vzyMCYsSHQgjcxkRJiD34n3fB2CgKlKJ2pH20AWj5K6wDBqmnr5mQffsY3Pi7LVxOxCLdISlGIYlKJHpxSSSQE/s1600/IMG_20141202_071328_569.jpg" height="180" width="320" /></a></div>
</div>
Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com5tag:blogger.com,1999:blog-161474648160158473.post-76910653669349946422014-11-25T08:17:00.000-08:002014-11-25T08:17:25.024-08:00Traditional Pumpkin PieDo you remember the other day that I mentioned my husband was back in a pumpkin mood? Well, it seems that his year-long hiatus from pumpkin is now back - with a vengeance . Not only did I make him pumpkin scones but then he asks me to make him a pumpkin pie! Can you believe that? You'd think he thinks I like to bake or something. I have no idea. Who knew men could be so demanding?<br />
<br />
Generally speaking, I like to keep things traditional. I'm not someone who makes a bunch of wild and crazy things. I am interested in making different things but when it comes down to it, I love traditional Southern food. With Thanksgiving coming up at the end of this week, what is more traditional than a pumpkin pie? (Of course, every year, I make my <a href="http://gaitedbaker.blogspot.com/2012/02/pumpkin-gooey-butter-cake.html" target="_blank">Pumpkin Gooey Butter Cake </a>because it's awesome but it certainly isn't a recipe you want to make multiple times a year, that's for sure.)<br />
<br />
<b>Traditional Pumpkin Pie</b><br />
<a href="https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/" target="_blank"><i>adapted slighlty from Libby's Pumpkin </i></a><br />
<br />
3/4 c. Sugar<br />
2 1/2 tsp. Pumpkin Pie Spice<br />
2 Eggs (large)<br />
1 - 15 oz. can Pumpkin<br />
1 - 12 oz. can Evaporated Milk<br />
1 <i>unbaked </i>Deep Dish Pie Shell (no deep dish? That's fine - this recipe will make 2 regular size pies.)<br />
<br />
Preheat your oven to 425 with your cookie sheet.<br />
Mix sugar and spices together in a large bowl.<br />
Then beat in your eggs.<br />
Stir the pumpkin into your egg mixture.<br />
Gently stir in the evaporated milk.<br />
Pour into your unbaked pie shell. (Your shell will be VERY FULL!)<br />
GENTLY transfer your pie to the oven and onto your preheated baking sheet.<br />
Bake for 15 minutes.<br />
Reduce your oven temperature to 350. (Do not open your oven.)<br />
Bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean. (Mine took right at 40 minutes.)<br />
Cool on a wire rack for at least two hours.<br />
Then refrigerate or serve immediately... preferably with whipped cream.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oPBSPEuhk5p8SStpf511FI4-ErOM4RG-wmgAH7F8WLnlt0Bky1GmHz5fG1BtqY6MGxOoQ_k8vTuJbX9PwjzEblVAGnZa8VpOONRsTxJrOnN5xp5di2eqfkcWSYrJHcN3LSvwOUKkAlU/s1600/IMG_20141104_073326_122(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oPBSPEuhk5p8SStpf511FI4-ErOM4RG-wmgAH7F8WLnlt0Bky1GmHz5fG1BtqY6MGxOoQ_k8vTuJbX9PwjzEblVAGnZa8VpOONRsTxJrOnN5xp5di2eqfkcWSYrJHcN3LSvwOUKkAlU/s1600/IMG_20141104_073326_122(1).jpg" height="320" width="180" /></a></div>
<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com2tag:blogger.com,1999:blog-161474648160158473.post-31885618194585675762014-11-04T09:42:00.002-08:002014-11-04T09:42:35.064-08:00Tips-n-Tricks Tuesday - Baking Filled PiesFall y'all. Is there really any other time that makes us want to make pies more often than fall? Apple. Pumpkin. Sweet Potato. I mean, come on people! And let's just be honest - we all know that everyone and their brother makes a pumpkin pie at some point between September 1st and November 30th. My husband already made me make him one (recipe coming soon). So that leads me to today's tip.... how do you make sure your bottom crust cooks properly when you're making a filled pie?? We've all had it happen - you go to cut that first slice only to realize that your bottom crust didn't cook all the way. And then we want to sob because we wanted it PERFECT!!! <br />
<br />
The best way to help ensure that the bottom crust of your filled pies cooks perfectly is as simple as preheating a cookie sheet. By preheating your cookie sheet before placing your pie on it, you allow a stronger heat to be absorbed through the base. Which makes the cooking process start on the top and bottom of your pie, rather than your cooking starting from the top and working its way down (which results in a soggy crust).Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-32573929154621793552014-10-30T07:14:00.002-07:002014-10-30T07:14:48.067-07:00Pumpkin Scones with Cinnamon ChipsMany of my regular readers will know how much my husband loves pumpkin. I've spoken about this many times. Well, last year, suddenly he tells me that he's "off" pumpkin. I apparently had made too many pumpkin things the year before and so he wasn't really feeling it. I actually felt his forehead - I thought he was sick! We have been together for seven years now (gee, where did the time go?) and he has always been, "Oh I love pumpkin!", "Make me something pumpkin!" So you'll see why I wondered if I needed to rush him to the emergency room. Or knock some sense into him... I wasn't really sure which. So my mother-in-law (Hi!) calls me around a week ago asking if her son is still "off" pumpkin - she was as concerned as I was over that little development last year - and I was happy to report that he was, in fact, back in love with pumpkin! We could all breath a little easier now.<br />
<br />
Once my husband had made his happy announcement that he wanted pumpkin once more, off I went in search of recipes. It had been a really long time since I'd made scones so I really wanted to make a pumpkin scone. Apparently the recipe gods heard me because the very next day, my November issue of Bon Appetit magazine arrived in my mailbox and there it was: Pumpkin Scones. And as luck would have it, I actually had all the ingredients! Oh happy day! The original recipe included a cinnamon butter recipe and mixed cranberries into the scones. Well, the husband doesn't like cranberries so I decided to meet-in-the-middle of this recipe and mixed in cinnamon chips (which are probably one of my favorite ingredients EVER).<br />
<br />
I love making scones, almost as much as I love making cookies. But scones can be deceiving. When you add in your liquid ingredients, your dry ingredients look like they will never come together. But PLEASE don't add in any more liquid. Everything will come together, I promise. I made the mistake of adding one tablespoon of extra liquid and it made my scones too sticky. You want your dough to be on the dry side.<br />
<b></b><br />
<br />
<b>Pumpkin Scones with Cinnamon Chips</b><br />
<i>adapted slightly from <a href="http://www.bonappetit.com/recipe/pumpkin-scones-with-cinnamon-butter" target="_blank">Bon Appetit (Nov. 2014)</a></i><br />
<br />
1/2 c. Sugar<br />
2 tsp. Baking Powder<br />
2 tsp. Pumpkin Pie Spice<br />
1/2 tsp. Salt<br />
1/4 tsp. Baking Soda<br />
2 c. All Purpose Flour<br />
3/4 c. Butter, unsalted (1 1/2 sticks)<br />
1/2 c. Cinnamon Chips <br />
1 Egg<br />
1/2 c. Pumpkin (Libby's canned pumpkin)<br />
1/4 c. Buttermilk<br />
<br />
In a large bowl, whisk together your sugar, baking powder, pumpkin pie spice, salt, baking soda, and flour.<br />
Using the large holes on a box grater, grate in your butter. (Placing your butter in the freezer 30 minutes prior to grating and it'll go so much easier.)<br />
Toss the butter in the dry ingredients to coat.<br />
Mix in your cinnamon chips.<br />
Now add your egg, pumpkin, and buttermilk, stirring to combine. (Remember this may not look like enough liquid but keep going - it'll all come together.)<br />
Transfer the dough to some parchment paper that's been lightly floured and pat into a 1 1/2" thick disk.<br />
Cut into 8 wedges.<br />
Freeze until firm, around 25 to 30 minutes.<br />
Preheat oven to 400.<br />
Bake for 25 to 30 minutes or until golden brown. <br />
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Pumpkin-y goodness.</div>
Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-25426234854070515202014-10-03T07:11:00.001-07:002014-10-03T07:11:32.943-07:00Small Batch Pineapple JamLadies, lets talk about something men just don't understand - the clearance section. I know I'm not alone in my love for a deal! I still talk about the time I got $40 shoes for $3 (gold sandals at JCPenney's, by the way). My best friend knows that if we're Target, we are going to go see the endcaps to see what steals and deals they have. I tell my husband all the time that if we ever get separated in a store, he can always find me in the clearance section. Now, one of the surprising places to find a deal is the produce section of your grocery store. Did you know that sometimes they will put produce that's maybe not quite as pretty as it once was on clearance? Me neither - at least until a few months ago. Now I love pineapple whether its in juice form or chunks - I love it all. But pineapples can be expensive. My local grocery store usually has them for $4.99 each. Which, for folks on a budget, spending $5 on a pineapple sometimes doesn't make the final list. So when I came across a pineapple wrapped up in the cling film that was marked $.69? Yeah, that was going in my cart! No it wouldn't be winning any special awards for appearance and it wasn't going to last long on the counter either. No, this needed something to make it last MUCH longer...<br />
<br />
Enter <a href="http://www.pomonapectin.com/" target="_blank">Pomona's Pectin</a>. I LOVE this stuff! Pomona's Pectin allows the at-home canner to make jams and jellies (and lots of other things, according to their website) using much less sugar than your traditional pectin. For example: strawberry jam using traditional pectin requires THREE CUPS of sugar. THREE! Using Pomona's Pectin, I use ONE CUP for the exact same amount of fruit. Talk about a big difference! And I don't know about you but I find a lot of fresh fruits don't actually need that much sugar so it's great to see a product that will allow me to have much more control over the sugars rather than letting the sugar control me. The insert that comes with the packets of pectin have plenty of jam and jelly ideas for you to try. The pineapple jam had always intrigued me but, as you can guess, pineapple never stuck around long enough in my house to ever be made into jam. But now, I had a pineapple that was just begging to made into jam.<br />
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Also, as a side note... as many of my readers know, I like to steer clear of preservatives and keep things as natural as possible. Now, I will occasionally use tradition pectin because - well, sometimes a tradition is a tradition for a reason. But have you looked on the side of a traditional Ball Fruit Pectin jar? It's dextrose (which is a type of sugar), fruit pectin, and citric acid. Not exactly something I wanted to see. But Pomona's Pectin? <a href="http://www.pomonapectin.com/faq" target="_blank">From their website</a>: "Pomona's Universal Pectin contains only 100% pure citrus pectin, which is vegan, gluten free, and GMO free. There are no additives, preservatives, sugar, or dextrose. There are no corn or apple by-products." Now that sounds like a product I can get behind! (side note: I didn't get any compensation from Pomona's Pectin - I bought this product and I use it with quite a bit of regularity.)<br />
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So for the next question: where can you find this wonderful product? I found mine at my local Williams-Sonoma but you can also find it at Whole Foods Markets. You can also order from <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=pomona%27s%20pectin&sprefix=pomona%27s+pe%2Caps" target="_blank">Amazon</a> (Prime eligible). On their website, they do have a <a href="http://www.pomonapectin.com/store-locator" target="_blank">Store Locator</a> to help you find it at a store near you.<br />
<br />
<b>Pineapple Jam</b><br />
<i>recipe from insert in <a href="http://www.pomonapectin.com/" target="_blank">Pomona's Pectin</a></i><br />
<br />
2 c. Pineapple, mashed (one pineapple gave me the full amount)<br />
1 c. Sugar<br />
1 tsp. Pectin Powder (included in Pomona's Pectin)<br />
1 tsp. Calcium Water (included in Pomona's Pectin)<br />
<br />
Get your jars prepared by washing them and letting them stand in a pot of hot, simmering water (making sure the water is at least one inch higher than the top of the jars).<br />
In a separate bowl, measure your sugar and mix in the pectin powder.<br />
Pour the mashed fruit into a pan (DO NOT USE CAST IRON!) and stir in the calcium water.<br />
Bring the fruit to a boil.<br />
Add in your sugar and stir vigorously for 1-2 minutes until the pectin and sugar dissolves.<br />
Bring the fruit mixture back up to a boil.<br />
Remove from the heat.<br />
Remove your warm jars from the water and turn up the heat, letting your water come to a boil.<br />
Fill your warm jars to 1/4" from the top and wipe the rims clean.<br />
Screw on your two piece, screwing them just "finger tight" (until you can't tighten anymore just using your fingers).<br />
Return your jars into the boiling water.<br />
Boil for 10 minutes (if you're above sea level, add 1 minute to each 1000 feet above sea level).<br />
Remove from the water and let the jars cool with a towel draped over them.<br />
The jars are sealed when you hear a loud pop as they cool. (Unsealed jars should be eaten within three weeks and kept in the fridge.)<br />
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Makes two half pints.<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-42981562608314157622014-09-17T08:10:00.000-07:002014-09-17T08:10:43.794-07:00Quick and Easy Banana BreadDon't you just love it when some things in life just come together so perfectly? I'd gone through a string of not-so-great recipes and then I got super busy so there was minimal posting on my blog (as you may have noticed). Last week, I wanted some bananas. I love raw bananas - the greener, the better. Yes, I'm weird, I know. My husband doesn't like bananas. Which, of course, means my husband is even weirder than me! So I ate the bananas I wanted and I ended up having three sitting on my counter. They'd started to turn black and since I'm a firm believer of "waste not, want not", I HAD to make something out of these bananas. Knowing the husband wasn't going to be eating anything, I decided to make banana bread. While I may not be the biggest fan (I'll eat it if I feel like it), my mom and best friend love banana bread. I wanted to try out a somewhat simple recipe since it had been SO long since I'd made it. Luckily, this turned out REALLY good (although not as good as my best friend's banana bread, who currently owns the title of "Best Banana Bread" in our families). It's super simple and I'd bet you probably have all the ingredients in your pantry right now.<br />
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<b>Quick and Easy Banana Bread</b><br />
<i>adapted slightly from <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a></i><br />
<br />
1/4 c. Canola Oil<br />
3/4 c. Brown Sugar, packed (light or dark)<br />
3 Eggs<br />
1 1/2 Bananas, mashed (about 3)<br />
2 1/4 Baking Mix (I used <a href="http://www.kingarthurflour.com/shop/items/king-arthur-flour-all-purpose-baking-mix-36-oz" target="_blank">this</a> but Bisquick will work just fine)<br />
1/2 tsp. Ground Allspice<br />
1/2 c. Chopped Pecans (or walnuts)<br />
<br />
Preheat your oven to 350.<br />
Spray a 8 1/2" x 4 1/2" loaf pan with cooking spray with flour.<br />
In a large bowl, whisk your oil and sugar until combined.<br />
Add in the eggs and keep whisking til it all comes together.<br />
Add in your mashed bananas, baking mix, and allspice and mix until blended.<br />
Stir in the nuts until its evenly distributed.<br />
Pour into your loaf pan and bake for 60 minutes, laying a piece aluminum foil over the top after 30 minutes to prevent overbrowning.<br />
You'll know its done when a toothpick is inserted and comes out clean.<br />
Allow the bread to cool for 10 minutes before removing it from the pan so it can cool completely on a wire rack. <br />
Eat and enjoy :)<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-23675404075549039012014-08-21T07:06:00.000-07:002014-08-21T07:06:37.710-07:00Budget Friendly Dinner Series - Chicken Tamale CasseroleHave you ever had one of those days where you just go, "I don't know if I have the strength to make dinner?" It's just been a terrible day at work, the kids are begging for attention, the dog is barking (or the cat keeps trying to trip you), and you just want to reach for the take-out menu or call the nearest pizza place that offers delivery. I've been there so I know you have. And I have a solution! Chicken Tamale Casserole. I know, I know. I'd already done something similar to this on my blog before. But this is completely different from the <a href="http://gaitedbaker.blogspot.com/2014/01/budget-friendly-dinner-series-skillet.html" target="_blank">Tamale Pie</a> I posted a few months ago. That used hamburger, this uses chicken; that had lots of veggies, this has none. This is absolutely one of me and my husband's favorite meals. It's quick and easy to put together and talk about leftovers! A 9x13 casserole makes leftovers galore! This recipe is so simple to put together and its one that allows your kids to help you. They could help pull the chicken off the bones for this casserole or let them poke lots of holes with a fork after the corn muffin mix cooks. (After all, getting your kids in the kitchen is a great way to teach them about how to make fresh food and where their food comes from.)<br />
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<b>Chicken Tamale Casserole</b><br />
<i>adapted slightly from <a href="http://www.myrecipes.com/recipe/chicken-tamale-casserole-10000001854020/" target="_blank">Cooking Light</a></i><br />
<br />
1 c. Mexican Cheese Blend, divided<br />
1/3 c. Skim Milk<br />
1 Egg<br />
1 tsp. Ground Cumin<br />
1 (14.75 oz.) can of Cream-Style Corn<br />
1 (8.5 oz.) box Corn Muffin Mix (I used Jiffy Mix)<br />
1 (4 oz.) can Diced Green Chiles, drained<br />
1 (10 oz.) can Red Enchilada Sauce<br />
2 c. Shredded Chicken (I used a rotisserie chicken that I bought at the grocery store)<br />
<br />
Preheat the oven to 400 degrees.<br />
Spray a 9x13 pan with cooking spray. <br />
Combine 1/4 cup of cheese, milk, egg, cumin, can of cream-style corn, and the box of corn muffin mix, stirring until just moist.<br />
Pour the mixture into your 9x13 pan.<br />
Bake for 15 minutes or until set.<br />
Now take a fork and poke holes all over the corn muffins!<br />
Pour the can of enchilada sauce over the corn muffins.<br />
Top with chicken and sprinkle the remaining 3/4 cup of cheese over the top (feel free to add more cheese if you're so inclined).<br />
Bake for an additional 15 minutes or until the cheese melts.<br />
Remove from the oven and allow to cool for five minutes before serving.<br />
Eat and enjoy!<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-26063815402992663142014-06-18T13:00:00.000-07:002014-06-18T13:00:00.689-07:00Pineapple PieHave you ever had a time where you plan and plan and everything just goes the complete opposite of what you were intending? And yet, somehow, inexplicably, it turns out better than you had ever realized? Yeah? So its not just me. Good to know.<br />
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The husband and I were invited to a cookout at my friend's house. She was recently engaged and wanted to throw a cookout to celebrate. (Well, technically she had planned the cookout before she got engaged and since the proposal was a surprise, she didn't know that at the time she was planning both a cookout and an engagement party. Again - you plan something and it changes and ends up being better than you first thought.) I wanted to make a dessert. Gee. I wonder why... What I had planned on making was this really cool thing called fruit pizza. The base is a sugar cookie dough with a sweetened cream cheese frosting that you top with fresh fruit. I was so excited! Everything was going great - I had made the giant sugar cookie in a pizza pan and the cream cheese frosting tasted very yummy. Until... I went to cut the sugar cookie and it stuck to the pan. (Nonstick my foot.) Then it cracked and crumbled. My pizza was no longer looking like a pizza. Knowing I had NO time to prepare a new sugar cookie pizza "crust", I just changed things up. I cut out the sugar cookie into two bite portions and somehow managed to save the day.</div>
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After this cookout, the husband and I were planning a little cookout of our own the next day (this was back during Memorial Day weekend) and I had planned on making a lemon dessert. Then I couldn't find my recipe. So I had to find another one and, as usual, I never had all of the ingredients. So I decided to go in a totally different direction! To top my fruit pizza, I had purchased loads of fresh strawberries, fresh blueberries, and a fresh pineapple. Since I was expecting to use much more fruit than I actually ended up using, I had plenty of fruit leftover - especially the pineapple. I knew I wanted to make a pie so I went in search of a pineapple pie. Just to see if such a thing existed. And, lo and behold, it was!! Except pretty much every recipe used canned pineapple. But I had a fresh one! So I continued to search. And finally, my search proved, well, fruitful (pun intended... hehe)! This pie is fresh, delicious, simple, and a wonderful way to show off the natural sweetness of the pineapple.</div>
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<b>Pineapple Pie</b></div>
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<i>adapted from <a href="http://www.lottieanddoof.com/2014/03/pineapple-pie/" target="_blank">Lottie + Doof</a></i><br />
<br />
4 Eggs<br />
3/4 c. Sugar<br />
Juice of one Lime<br />
1/4 t. Salt<br />
1/4 c. All Purpose Flour<br />
1/4 c. Butter, melted<br />
2 c. Fresh Pineapple, chopped<br />
Deep Dish Pie Crust (uncooked)<br />
<br />
Preheat your oven AND a baking sheet to 450.<br />
In a large bowl, mix your eggs, sugar, lime juice, and salt.<br />
In a smaller bowl, combine the flour and melted butter.<br />
Whisk a small amount of your flour and butter mixture into your eggs to temper them... then you can add in the rest of the butter and flour. (We don't want scrambled eggs in our pie, now do we?)<br />
Stir in the pineapple.<br />
Pour everything into your unbaked pie shell.<br />
Take your preheated baking sheet out of the oven, gently place your pie onto it. (Why? If you preheat your baking sheet, it helps the bottom crust cook more evenly.)<br />
Gently cover with foil, doing your best to keep the foil from touching the pineapple filling (otherwise it'll stick to the foil as it cooks.)<br />
Bake for 20 minutes, rotating it in the oven after 10 minutes (more even cooking goodness).<br />
Lower the oven temp to 350 and continue baking for 30 to 40 minutes.<br />
The pie will be done when the center doesn't jiggle when you shake it.<br />
Cool completely and my husband recommends that you serve (slightly warmed) with ice cream.<br />
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Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-13442548075449750352014-05-31T20:16:00.000-07:002014-05-31T20:16:24.350-07:00Budget Friendly Dinner Series - Goulash<div class="separator" style="clear: both; text-align: center;">
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Have you ever noticed how comfort foods are always southern foods? You don't see someone asking for lobster rolls or clam chowder or some sort of salad with green goddess dressing. No. They want fried chicken, chicken fried steak and mashed potatoes, or your grandma's vegetable soup. My definition of comfort food is my mom's spaghetti and my late grandmother's boiled potatoes. I know it sounds strange to say some plain boiled potatoes are a comfort food. But I'll tell you, nobody, and I mean NOBODY, could make boiled potatoes like my grandma. When I was little and we would visit my mom's parents on Sundays, we always had a big spread of food and it was pretty much a rule that my grandma would make boiled potatoes. They were my favorite things EVER. It didn't matter what else was on the table, I was diving in to the potatoes. And they had usually just come out of the ground only a matter of hours beforehand. I can plainly remember walking out to the garden with my grandpa, saying "hello" to his dog, Prince, and pulling potatoes straight from the ground for lunch. My grandmother has since passed away, and with her, the way to make those potatoes. My mom and my aunt have tried to replicate her recipe but they've never come close. So, grandma, if you're reading this, I expect a giant pot of boiled potatoes waiting for me whenever I pass through those Pearly Gates!!<br />
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To me, this recipe is one of those foods that can be considered a comfort food - tomatoes, beef, and noodles all coming together in a large pot. Top it with cheese and you've got yourself a meal that will make you feel good when you're sick or better when you've had a bad day. The other nice thing about this? If you are a family of two (like me and the husband), this recipe will last you for a dinner and a couple of lunches too. Its easily doubled for a family of four!<br />
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Note: Because the beef is cooked and not drained, I really recommend that you use 93/7 ground beef so that you can keep the grease to a minimum.<br />
<br />
<b>Goulash</b><br />
<i>adapted slightly from <a href="http://www.amazon.com/Deen-Bros-Yall-Come-Eat/dp/0696233975/ref=sr_1_4?s=books&ie=UTF8&qid=1401588818&sr=1-4&keywords=deen+brothers" target="_blank">Y'all Come Eat</a></i><br />
<i><br /></i>
1 1/2 lb. Ground Beef (93/7 preferred)<br />
1 Large Onion, finely chopped<br />
14.5 oz. can Petite Diced Tomatoes<br />
15 oz. can Tomato Sauce<br />
2 Tbsp. Worcestershire Sauce<br />
2 tsp. Italian Seasoning<br />
1 tsp. Garlic Powder<br />
1 c. Elbow Macaroni<br />
<br />
In a large, heavy bottomed pot, cook your onion and ground beef together over medium-high heat until the beef is no longer pink and the onions are soft.<br />
DO NOT DRAIN.<br />
Add in all of your other ingredients except for the macaroni.<br />
Bring to a boil then reduce the heat and simmer, covered, for 20 minutes.<br />
Stir in the macaroni and cook for an additional 20 minutes.<br />
Let the goulash stand for 10 to 15 minutes before serving.<br />
(We like to top it with some cheddar cheese!)<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-73076057290239447942014-05-08T20:09:00.000-07:002014-05-08T20:09:19.151-07:00Strawberry Icebox DessertLet's talk about strawberries for a moment. Just a minute. Could there possibly be anything bad about a strawberry? They are sweet no matter how you eat them. They're special - the only fruit to have its seeds on the outside. (Didn't know that, did ya?) Dogs can eat them. Speaking of dogs.....<br />
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This is Bella. She belongs to my best friend. And she loves fruit better than any dog I have ever seen. So when I was cutting up the strawberries for this dessert, this is the look I got.<br />
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If anyone has a Dachshund, you will understand what this stare is. It's constant and unblinking (almost). You feel the tingles along the back of your neck and you know, you just KNOW, that when you turn around, those big brown eyes are going to be on you. The entire time I was cutting up those strawberries for this dessert, I felt her eyes on me. The ENTIRE time. And Bella knows I'm a pushover when it comes to dogs. Always have been, always will be. If you're a pushover for a dog, they will know it and they will exploit it. So it should come as no surprise to anyone that this dog totally got to be the taste tester for the strawberries we had.<br />
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This recipe is absolutely PERFECT for a summertime get-together. There is no baking involved so no need to make your kitchen even hotter in the summertime. The combination of the cold whipped cream cheese with the fresh strawberries is utter perfection. However, that being said, this recipe only lasts for around two days in the fridge before the graham crackers start becoming... well, not-so-good. They turn to mush and that's just not appealing to anyone. So if you're having a picnic or family reunion and want to show off a dessert that looks and tastes like you put a lot more effort into it than you actual did, this is the recipe for you!<br />
<br />
<b>Strawberry Icebox Dessert</b><br />
<i>adapted slightly from <a href="http://www.tasteofthesouthmagazine.com/" target="_blank">Taste of the South</a> magazine </i><br />
<br />
8 oz. block Cream Cheese, softened (full fat<br />
3/4 c. Powdered/Confectioners' Sugar<br />
2 1/2 c. Heavy Whipping Cream<br />
1 tsp. Vanilla<br />
15 sheets Honey Graham Crackers<br />
4 c. Fresh Strawberries, sliced<br />
<br />
Beat cream cheese and powdered sugar at medium speed with an electric mixer in a large bowl until smooth.<br />
Add in your cream and vanilla.<br />
Beat a high speed until stiff peaks form. (What are stiff peaks? Stiff peaks happen when you lift your mixer's beaters out of the cream mixture and it forms a peak that doesn't fall over. Need a visual? <a href="http://www.finecooking.com/articles/whipping-soft-medium-firm-peaks.aspx" target="_blank">Here ya go.</a>)<br />
In the bottom of an 11x7 inch baking dish, spread 1/2 cup of the whipping cream blend.<br />
Place 5 of the graham cracker sheets along the bottom of the baking dish (you'll have four go the long way and then you'll break up the final one to fit along the tops).<br />
Take one-third of the REMAINING cream mixture and spread along the graham crackers.<br />
Top with 1 1/3 c. strawberries.<br />
Repeat with the final two layers of graham crackers - whipped cream - strawberries.<br />
NOTE: Press gently after placing the graham crackers on the strawberries. It will help fit the whole thing in your 11x7 pan because you won't believe three layers will fit!<br />
Refrigerate for one to six hours.<br />
Eat and enjoy!<br />
<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-87243996150569185182014-05-06T07:43:00.000-07:002014-05-06T07:43:49.499-07:00Budget Friendly Dinner Series - Easy Cottage PieIt's been quite some time since I've posted on this blog :( Bad Jamie.
Things on the homefront got a bit stressful and chaotic since my last
post and I just couldn't get around to it. I'll try to do better in the
future.<br />
<br />
I'm a big fan of pretty much anything British. I love British television (it's just so much better quality - I mean, have you SEEN <i>Downton Abbey</i>?) and I love, LOVE British accents. (I've always told my husband that he'd never have a problem with me staying married to him unless we went to England because the accents would probably make me want to run off with the first British bloke I came across... or Scottish. I have a soft spot for David Tennant a.k.a. the Tenth Doctor on <i>Doctor Who</i>.) I also love their history and sense of duty. Their countryside is to die for. And let's not forget about the Royal Family. (Prince George is just too adorable for words.)<br />
<br />
One of the things I also have a love for is recipes from other countries. I have a British bread baking book and I love exploring food blogs where they talk about how this recipe came from their Danish grandmother or how a food helped a family make it through the Great Depression. Food history is just amazing to me! So needless to say, me finding some British recipes to try at home was not a big stretch. This recipe is often referred to as Shepherd's Pie because it is traditionally made using lamb. Well, anyone who knows me knows that I don't eat lamb (or veal for that matter) so I make mine using hamburger. According to the Brits, what I make has a name - Cottage Pie. And this recipe? You can bet its a staple in Hoad Cottage :)<br />
<br />
<b>Cottage Pie</b><br />
<i>adapted from <a href="http://www.kraftrecipes.com/recipes/easy-shepherds-pie-108691.aspx" target="_blank">Kraft Food and Family</a></i><br />
<br />
1 lb. Ground Beef (I use 93/7)<br />
2 c. Mashed Potatoes*<br />
1/2 c. Cheddar Cheese<br />
Frozen Vegetables (I use corn and green peas but feel free to use a preselect frozen vegetable mixture. If using a mixture with carrots, thaw first.)<br />
12 oz. jar Beef Gravy (I use Heinz)<br />
<br />
* - I usually whip up a 4 portion serving of mashed potatoes using instant potato flakes in my microwave. It makes the perfect amount for the topping. <br />
<br />
Preheat the oven to 375.<br />
Brown and drain the hamburger. <br />
Make the mashed potatoes in your microwave, according the package directions.<br />
Wipe out the remaining grease from your pan and return your drained beef to it.<br />
Add in your frozen vegetables - use as much or as little as you like but don't exceed four cups of veggies!<br />
Now mix in the gravy.<br />
Pour the beef mixture into an 8x8 pan. <br />
Cover the beef with mashed potatoes. (Don't worry about making it look pretty. Rustic is good!)<br />
Top your potatoes with shredded cheese.<br />
Bake for 20 minutes.<br />
<br />
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<i>okay, it's not pretty but it sure does taste good!</i></div>
Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-68846903311491894242014-02-13T13:44:00.000-08:002014-02-13T13:44:38.752-08:00Gooey Butter CookiesOne of my biggest things lately is limiting preservatives and trying to make as much as possible from scratch. Which usually always works out well unless I have a migraine and develop a sudden need for chocolate. In that case, making it into the kitchen just doesn't happen. Or when I'm really busy and I promised my husband that I'd make him muffins and.... yeah, sometimes it doesn't always work. And then there are times like these. Where using a simple, basic cake mix will make my life a million times easier and produce a cookie that is almost too good to be true. And this cookie is.<br />
<br />
My <a href="http://gaitedbaker.blogspot.com/2012/02/pumpkin-gooey-butter-cake.html" target="_blank">pumpkin gooey butter cake</a> is a staple at my Thanksgiving table. I've been told that if I show up without it, I will be turned away at the door. But I don't like too many pumpkin things. I know that it can be made without the pumpkin but the cake itself is so rich and decadent that Ryan and I couldn't possibly make just one for us. Then I came across this recipe for a COOKIE version of this cake. It was like the angels sang and the heavens opened... or that could've just been the clouds moving out of the way. We're going to pretend that it was a mystical experience and that the entire universe wanted me to make these cookies. So I did. And they are some of the quickest and easiest cookies in the world to make - certainly pretty enough to be served to guests or when you sneak in a midnight glass of milk and a cookie.<br />
<br />
<b>Note: </b>This recipe calls for UNSALTED butter. I have made this recipe twice, once with salted and once with unsalted butter. And it does make a difference. When you make this with the salted butter, all you taste is salt. When I made it with the unsalted butter, all you tasted was sweet perfection.<br />
<b><br /></b>
<b>Gooey Butter Cookies</b><br />
<i>modified from <a href="http://cookiesandcups.com/strawberry-gooey-butter-cookies/" target="_blank">Confessions of a Cookbook Queen</a></i><br />
<br />
1 box Vanilla Cake Mix<br />
1 - 8 oz. block Cream Cheese, room temp<br />
1/2 c. Butter, UNSALTED, softened<br />
1 Egg<br />
Powdered Sugar<br />
<br />
In a stand mixer, combine your butter and cream cheese.<br />
Add in your egg and mix together.<br />
Slowly add in you cake mix and mix thoroughly. (Your batter will be THICK.)<br />
Place in the fridge for around 30 minutes, just to firm up the batter.<br />
Preheat oven to 350.<br />
Put some powdered sugar in a bowl.<br />
Using a tablespoon, scoop out some batter and roll it into a circle and then roll it in your powdered sugar.<br />
Place on a cookie sheet, around an inch apart.<br />
Bake for 8 to 10 minutes or until the cookies are set (they're going to seem underdone and that's okay).<br />
Cool on a wire rack.<br />
Eat and enjoy!!<br />
<br />
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Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-88260698583010060202014-01-23T18:52:00.000-08:002014-01-23T18:52:19.750-08:00Budget Friendly Dinner Series - Skillet Tamale PieSo two weeks ago, this happened:<br />
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<br />
I burnt my hand. Badly. I had second degree burns over pretty much half of my hand. The other half had minor, first degree burns. How did this happen? One this particular night, I was making pork chops and roasted apples. Roasting involves.... the oven. So in a stainless steel skillet, I had my apples. I threw on an oven mitt and pulled the skillet out of the oven and put it on the stove. While finishing my pork chops, I needed to move the skillet. And I grabbed the skillet. The same skillet that just come out of a 400 degree oven just a few minutes before. Needless to say, I let go rather quickly. So I ended up in the emergency room because I was in so much pain (I had second degree burns!!). The nurse who took my vitals saw me clutching a washcloth-covered bag of ice and said, "You have a burn. You don't need to be using ice on your hand." I told her, "Look, this ice is the only thing keeping me from crying in pain. I'm keeping the ice." We have still yet to figure out how my ring finger and thumb escaped being burnt. I had to keep my hand wrapped like this for over a week due to the blisters on my hand. Typing and writing was... difficult to say the least. And cooking was really out of the question because, of course, I burnt my right hand which is my dominant hand. Ryan and I like to joke that my pork chops and roasted apples is the most expensive meal we've ever eaten at home! :)<br />
<br />
So I was out of commission for quite some time. Once I was able to start cooking again, I had this craving for a tamale pie that I'd made once before. I only had to find the recipe. If you know me well enough, you know I have a great many cookbooks. As in - A LOT. I knew I had this recipe, I just wasn't sure where it was. After quite a bit of time looking, I finally found it! One of the things I love about this recipe is how versatile it is. If you want to add more veggies, you can. Or if you have picky eaters who don't want a lot of veggies, you can add and subtract as you see fit. It's super easy and very easy on the wallet!<br />
<br />
<b>Skillet Tamale Pie</b><br />
<i>adapted slightly from <a href="http://www.amazon.com/Americas-Kitchen-Healthy-Family-Cookbook/dp/1933615567/ref=la_B004LSANTK_1_4?s=books&ie=UTF8&qid=1390530407&sr=1-4" target="_blank">America's Test Kitchen Healthy Family Cookbook</a></i><br />
<br />
<i>Filling</i><br />
2 tsp. Canola Oil<br />
1 Onion, minced<br />
1 Red Bell Pepper, chopped fine<br />
2 Tbsp. Chili Powder<br />
2 Garlic Cloves, minced<br />
1 lb. 93/7 Ground Beef<br />
1 15-oz. can Black Beans, rinsed<br />
1 14.5-oz. can Petite Diced Tomatoes, drained<br />
3/4 c. Frozen Corn<br />
1 c. Shredded Cheddar Cheese<br />
<br />
<i>Topping</i><br />
1 Box Jiffy Mix<br />
1 Egg<br />
1/3 c. Milk<br />
<br />
Preheat oven to 450.<br />
Heat the oil in an 12 inch ovenproof skillet to medium heat and add onion, bell pepper, and chili powder and cook until the onion is softened and the bell pepper is cooked through.<br />
Stir in the garlic and cook for 30 seconds.<br />
Mix in the ground beef, beans, tomatoes, and corn and cook until the beef is no longer pink.<br />
Drain and add back into the pan.<br />
Add in the cheddar cheese and cover while you make the topping.<br />
In a bowl, mix together all the ingredients for the topping (so hard, right?).<br />
Using a rubber spatula, spread the corn muffin topping over as much of the beef mixture as you can (it's not going to be perfect - just says it's "rustic"!).<br />
Bake for 15 to 20 minutes or until the center of the topping is golden brown and cooked through.<br />
Allow to cool for 10 minutes before serving.<br />
Enjoy!!<br />
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<br />Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-82509461138791899822013-12-30T19:04:00.000-08:002013-12-30T19:04:00.486-08:00The Great Food Blogger Cookie Swap - Part 2<img alt="The Great Food Blogger Cookie Swap 2013" src="http://www.fbcookieswap.com/images/cookieswaplogo2013.png" /><br />
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This year's food blogger cookie swap was amazing! We partnered up with four different companies - OXO, Dixie Crystals Sugar, Grandma's Molasses, and Gold Medal Flour, all of whom matched our contributions - to donate money to <a href="http://www.cookiesforkidscancer.org/" target="_blank">Cookies for Kids Cancer</a> and we raised over $13K!! Can you believe that? And this was from each blogger submitting only $4 each. All because of cookies! Cookies and a good cause? You can't get much better than that!<br />
<br />
My matches to receive cookies were:<br />
<a href="http://cakemerchant.com/" target="_blank">The Cake Merchant</a><br />
<a href="http://www.kellyandaustin.com/" target="_blank">Kelly and Austin</a><br />
<a href="http://babcakes.blogspot.com/" target="_blank">Babcakes Bakery</a><br />
<br />
I really hope everyone enjoyed the Apple Snickerdoodles I sent them!<br />
<br />
And the folks who sent me some seriously good cookies were:<br />
Chocolate Snickerdoodles from <a href="http://www.sweetlavenderbakeshoppe.com/2013/12/chocolate-snickerdoodles-great-food.html" target="_blank">Sweet Lavender Bake Shop</a><br />
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<i>how friggin CUTE are these packages?? </i><br />
These were my favorite. I mean - chocolate. How can you go wrong?<br />
<br />
Speculoo Buttons from <a href="http://www.runningfoodie.com/2013/12/speculoos-buttons-for-great-food.html" target="_blank">She Runs, She Eats</a><br />
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These were so yummy! Like a super-sweet gingersnaps. I'm not the biggest fan of ginger flavors but I gobbled these up!<br />
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White Chocolate Dipped Gingersnaps from <a href="http://www.julieseatsandtreats.com/2013/12/white-chocolate-dipped-gingersnaps/" target="_blank">Julie's Eats and Treats</a><br />
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These were my husband's favorite. He is a huge fan of gingersnaps so he was excited when we opened this box!<br />
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A big THANK YOU to Julie from <a href="http://www.thelittlekitchen.net/" target="_blank">The Little Kitchen</a> and Lindsay from <a href="http://www.loveandoliveoil.com/" target="_blank">Love and Olive Oil </a>for hosting the cookie swap again this year and we'll see you next year!Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-31356823774542647602013-12-11T06:50:00.000-08:002013-12-11T06:50:25.283-08:00The Great Food Blogger Cookie Swap - Apple SnickerdoodlesIt's that time of year again! Time fooooooooooooooor...........<br />
<a href="http://www.fbcookieswap.com/" target="_blank"><img alt="The Great Food Blogger Cookie Swap 2013" border="0" src="http://www.fbcookieswap.com/images/fbcookieswap2013_badgewhite.png" /></a><br />
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Yes! Woohoo! (Pardon me while I do my happy dance with my cookies.) I send out three sets of delicious cookies and I receive three different sets of cookies! I knew very early on this year that THESE cookies were the ones I was going to send off. They were so different and yet so... homey. Everyone loves snickerdoodles. Most people love apples. How no one managed to combine these together until now is beyond me. I even neglected posting this recipe countless times because if I did, that meant I couldn't send off these cookies. And we couldn't have that, now could we? I really hope that everyone I sent these cookies to enjoyed them as much as I did! (And my husband, who requested me to make a second batch for himself because the batch I made to send off made exactly 36 cookies.)<br />
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Note: This recipe requires you to use boiled cider (<a href="http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint" target="_blank">available here</a>). It is absolutely one of my favorite ingredients ever! It allows you to give a hint of apple flavor to your baked goods without actually having apples in them.<br />
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<b><span style="font-family: "Times New Roman","serif"; line-height: 115%;">Apple
Snickerdoodles</span></b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><br />
</span><i><span style="font-family: "Times New Roman","serif";">adapted
slightly from King Arthur Flour’s <u>Baking Sheet</u><o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cookies:</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br />
¾ c. Vegetable Shortening<br />
¼ c. (½ stick) Unsalted Butter, softened<br />
1 ½ c. Sugar<br />
1 Egg (large)<br />
¼ c. Boiled Cider<br />
2 tsp. Baking Powder<br />
½ tsp. Salt<br />
2 ¾ c. All Purpose Flour<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br /></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Spiced
Sugar Coating:</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br />
2 tsp. Baking Spice<br />
½ c. Sugar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Preheat the oven to 400 degrees.<br />
In a small bowl, mix both ingredients of your sugar coating and set aside.<br />
Using a stand mixer, beat the shortening, butter, and sugar together until
smooth.<br />
Add in your egg, beating until smooth.<br />
Mix in the boiled cider, baking powder, and salt.<br />
Finally, add in your flour, mixing until combined. (This batter is THICK!)<br />
Using a tablespoon of dough, round the dough with your hands and then coat in your
spiced sugar mixture.<br />
Place them on a non-stick cookie sheet (or one that’s covered in parchment),
leaving around 1 ½” between them.<br />
Dip the bottom of a glass in the spiced sugar mixture and press each cookie
down gently until they are around ½” thick.<br />
Bake for 9 to 11 minutes or until lightly golden.<br />
Allow them to cool on a rack.<br />
Eat and Enjoy!!<o:p></o:p></span><br />
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Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com1tag:blogger.com,1999:blog-161474648160158473.post-20894344572979628422013-11-30T18:59:00.000-08:002013-11-30T18:59:46.118-08:00Peanut Butter Chocolate Chip CookiesFirst of all, I hope everyone had a wonderful Thanksgiving!! Mine was wonderful. Such good food with such good friends and family. I had a great dinner with my husband and best friend - it may have only been the three of us but we had a HUGE spread! Turkey, ham, stuffing, homemade mac and cheese, mashed potatoes, and cranberry sauce. But let's be honest - you want to know what desserts we had. Well, we had <a href="http://gaitedbaker.blogspot.com/2012/02/pumpkin-gooey-butter-cake.html" target="_blank">pumpkin gooey butter cake</a>, my best friend's unreal pumpkin spice cake with homemade cream cheese frosting, and homemade apple pie (crust and all!). The food was delicious! And what's even better? Leftover Thanksgiving food is always better the next day.<br />
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So now that you've been inundated with pumpkin recipes from every. single. blog around...<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/FGK8IC-bGnU" width="560"></iframe>
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Chocolate. Peanut Butter. One of life's most wonderful combinations. Was there even a chocolate-peanut butter combination before Reese's came into our lives? I don't know. But to whatever person invented this combination, I will forever be in your debt. Having a bad day? Give me chocolate and peanut butter (or pizza - that works too). Husband driving you insane? Don't reach for that frying pan to beat some sense into him with. Reach for one of these cookies. Not only will your stomach thank you but so will your husband. (And tell him if he's nice enough, you may even share them!)<br />
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<b>Peanut Butter Chocolate Chip Cookies</b><br />
<i>courtesy of <a href="http://www.amazon.com/Deen-Bros-Cookbook-Melissa-Clark/dp/0696233967/ref=la_B001JSCI5M_1_3?ie=UTF8&qid=1372019187&sr=1-3" target="_blank">The Deen Bros. Cookbook</a></i><br />
<br />
2 1/2 c. All Purpose Flour<br />
1 tsp. Baking Soda<br />
1/4 tsp. Salt<br />
1 1/4 c. Peanut Butter (I prefer creamy but you can use crunchy)<br />
1 c. Butter, softened<br />
1 1/2 c. Light Brown Sugar, packed<br />
2/3 c. Sugar<br />
2 Eggs<br />
1 Tbsp. Light Corn Syrup<br />
2 tsp. Vanilla<br />
10 oz bag Chocolate Chips (I use milk but semi-sweet'll work too)<br />
<br />
Preheat oven to 350.<br />
Cream your peanut butter, butter, and sugars until its nice and fluffy.<br />
Mix in your eggs, one at a time.<br />
Beat in the corn syrup and vanilla.<br />
Slowly mix in your flour, baking soda, and salt until everything is well combined.<br />
Fold in the chocolate chips.<br />
Using a spoon, drop the cookie dough 2 inches apart on a baking sheet.<br />
Bake for 12 to 14 minutes or until golden brown around the edges.<br />
Cool.<br />
Eat and enjoy!<br />
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<i>Cookie jar from my favorite cookie company in Savannah, GA.</i></div>
Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-34360400219500811932013-10-31T11:52:00.000-07:002013-10-31T12:06:59.565-07:00Lemon Ricotta CookiesMy mom's birthday was last week (happy b-day mom!). She told me all she wanted from me was to bake her something delicious. I really don't know WHERE they get this idea from that I like to bake. And if I don't know, you certainly don't. But anyhoo, I remembered that she was crazy for my lemon ricotta muffins from awhile back (<a href="http://gaitedbaker.blogspot.com/2013/07/lemon-ricotta-muffins.html" target="_blank">remember them?</a>). However, I had already made muffins for me and the husband for the week (those muffins will arrive shortly). So I wondered if there was a way to make these muffins into cookies. And thanks to my friend, Mr. Google, I did indeed find a recipe that turned these beautiful muffins into yummy cookies.<br />
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The recipe is actually from a restaurant that is in Raleigh, North Carolina, near where Mr. Gaited Baked and I live, called Mia <span itemprop="name">Francesca. It's a lovely little Italian place that we discovered during the annual Restaurant Week event and decided to give it a try. It was one of the best decisions we've ever made. We adore this place. Everything we get from there is good. It's very romantic but you won't have to spend an arm and a leg on date night. And our favorite movie theater is nearby so a full date night is always close by. If you're ever in the Raleigh area, I definitely recommend you check out Mia </span><span itemprop="name">Francesca!</span><br />
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<b><span itemprop="name">Lemon Ricotta Cookies</span></b><br />
<i><span itemprop="name">courtesy of <a href="http://miafrancescaraleigh.com/" target="_blank">Mia </a></span></i><span itemprop="name"><a href="http://miafrancescaraleigh.com/" target="_blank"><i><span itemprop="name">Francesca restaurant</span></i></a> </span><br />
<br />
3 c. All Purpose Flour<br />
1 tsp. Baking Powder<br />
1 stick Butter, salted (if using unsalted, please add 1 tsp. salt)<br />
2 c. Sugar<br />
2 Eggs<br />
1 - 15 oz. container of Ricotta Cheese (I used part skim)<br />
3 Tbsp. Fresh Lemon Juice* <br />
Zest of one Lemon*<br />
<br />
<i>* - juice your lemon before you zest! It'll make life much easier.</i><br />
<br />
Preheat your oven to 350.<br />
In a medium size bowl, sift together your flour, baking powder, and salt (if using.)<br />
In another bowl, combine your butter and sugar until its incorporated and light and fluffy (around three minutes, give or take).<br />
Now add your eggs in, one at a time and mix well.<br />
Mix in your ricotta cheese, lemon, and lemon zest until all your ingredients are happily combined.<br />
Add in your flour, mixing until everything is combined.<br />
Drop your cookies by a rounded tablespoon onto a prepared cookie sheet (meaning if it ain't nonstick, use cooking spray or parchment).<br />
Bake for 15 minutes, until the edges are golden brown.<br />
Cool completely.<br />
Eat and enjoy :)<br />
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(these cookies are so soft they stick together so keep that in mind when you reach in the cookie jar for one cookie and come back with two or three.)</div>
Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0tag:blogger.com,1999:blog-161474648160158473.post-55562499564656245942013-10-25T04:41:00.000-07:002013-10-25T04:41:34.752-07:00Decadent BrowniesI think I've said once or twice on here that I love chocolate. I really, REALLY love chocolate. If you've had a bad day, nothing cures it more than anything with chocolate. Truffles. Reese'e cups. Hershey's kisses. Cookies. But brownies. Brownies are special. Brownies, to me, are the ultimate chocolate treat. And the batter? I've been known to make brownies just to eat the batter.<br />
<br />
These brownies are special. The brownies are what dreams are made of. They have chocolate chips mixed into the batter. And they have a frosting. Chocolate frosting. Can't you just taste it already? All that delicious chocolate-ness? (The picture below doesn't have the chocolate frosting. I couldn't wait - the brownies were still warm. Some things in life, you just can't resist. Warm brownies is one of them.)<br />
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And my husband will tell you that you cannot make these brownies without having ice cream to go with it. Specifically Blue Bell ice cream. That's just his opinion though, you can use whatever vanilla ice cream you want though :)<br />
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<b>Decadent Brownies</b><br />
<i>from <a href="http://www.amazon.com/Loved-Hersheys-Recipes-Editors-Favorite/dp/B005EP281A/ref=tmm_hrd_title_0?_encoding=UTF8&sr=1-1&qid=1382700667" target="_blank">Best Loved Hershey's</a></i><br />
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<i>Brownies</i><br />
3/4 c. Cocoa Powder<br />
1/2 tsp. Baking Soda<br />
2/3 c. Butter, melted and divided (if using unsalted butter, please add 1/4 tsp. salt)<br />
1/2 c. Water, boiling<br />
2 c. Sugar<br />
2 Eggs<br />
1 1/3 c. All-Purpose Flour<br />
1 tsp. Vanilla<br />
1 c. Chocolate chips<br />
<br />
Preheat oven to 350.<br />
Spray a 9x13 pan with cooking spray.<br />
Stir cocoa and baking soda together in a large bowl, adding 1/3 c. of butter.<br />
Pour in your boiling water and mix until thickened.<br />
Mix in your sugar, eggs, and the final 1/3 c. melted butter until smooth.<br />
Add in the flour, vanilla, and salt (if using) and mix it all together.<br />
Finally, mix in the chocolate chips.<br />
Bake for 35 to 40 minutes.<br />
Allow brownies to cool completely before topping them with the frosting below.<br />
<br />
<i>Chocolate Buttercream Frosting</i><br />
6 Tbsp. Butter, softened.<br />
2 2/3 c. Powdered Sugar<br />
1/2 c. Cocoa Powder<br />
1/3 c. Milk<br />
1 tsp. Vanilla<br />
<br />
Beat the butter in a medium bowl.<br />
Add in the powdered sugar and cocoa, alternating it with milk, beating until spreadably smooth (you may need to add more milk to get the right consistency).<br />
Stir in the vanilla.<br />
Spread over cooled brownies.<br />
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Jamiehttp://www.blogger.com/profile/03643592430734463784noreply@blogger.com0