tag:blogger.com,1999:blog-88422864896441218682024-03-12T18:30:52.174-07:00Life of PyesKeri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-8842286489644121868.post-64138866463433311192015-01-22T22:22:00.001-08:002015-01-22T22:26:20.103-08:00Italian Sausage and Spinach Pasta with Red Pepper Goat Cheese SauceWow, this week (past 6 months, really) has been a busy one! The littlest Pye has discovered mobility, so my life has begun revolving around following him around and keeping his little fingers out of everything! As most moms know, easy, quick dinners are a must with a mobile little one around. This dinner was super fast, SO delicious, and made enough for leftovers (holla no cooking tomorrow night!).<br />
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I got a <i>free</i> box of Barilla Collezione casarecce in the mail today for a BzzAgent campaign, and it couldn't have arrived at a more perfect time! This pasta had an awesome texture, and the noodles totally absorbed the amazing flavor of the sauce. I got seconds!<br />
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1 lb Italian sausage, casings removed<br />
2 cloves garlic, minced<br />
1 tbsp extra virgin olive oil<br />
1 1/2 cup chicken broth<br />
1 1/2 cup milk<br />
3 handfuls spinach<br />
1 red pepper, pureed<br />
4 oz goat cheese<br />
4 oz mozzarella<br />
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Brown the Italian sausage in olive oil and garlic. Drain the fat. Add the chicken broth, milk, and pureed red pepper. Stir in the Barilla Collezione, cover and let simmer on low-medium heat for 7-9 minutes. When pasta is done, add spinach, combining until the spinach is cooked. Add in the cheese and stir until melted. Voila! Easy, delicious dinner!<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-67397503138432025302013-11-01T14:30:00.001-07:002013-11-18T17:01:26.489-08:00Broccoli Cheddar QuinoaThis was a super easy dinner that my super-carnivorous husband even loved. He looked at is with distaste when he realized there was no meat in it, but he admitted after dinner that he really loved it even without meat :) I like this because it is sort of reminiscent of macaroni and cheese, but it feels more acceptable to eat for dinner as an adult. <div>1 1/2 cup quinoa</div><div>3 tbsp unsalted butter</div><div>3 tbsp all-purpose flour</div><div>1/2 small yellow onion, finely chopped </div><div>2 cloves garlic, minced</div><div>1 tbsp Dijon mustard</div><div>2 cups milk</div><div>Salt and pepper to taste </div><div>1 lb frozen broccoli, thawed</div><div>2 cups shredded sharp cheddar cheese</div><div><br></div><div>Cook the quinoa according to the package directions. Meanwhile, sautée the onions and garlic in the butter until the onions are soft. Whisk in the flour and mustard for about 2 minutes. Slowly whisk in the milk a little at a time. Gradually add about 3/4 of the cheese, stirring until the cheese is smooth and melted. Combine the quinoa and broccoli. Pour the cheese sauce over the quinoa and stir to combine. Cook this in a lightly greased dish at 400 for about 20 minutes. Add the remaining cheese to the top and bake for about 5 more minutes. </div><div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-aPR-d8DJOYc/UnQdV8IJD9I/AAAAAAAAAyY/fVrbQIli8xQ/s640/blogger-image--1939020019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-aPR-d8DJOYc/UnQdV8IJD9I/AAAAAAAAAyY/fVrbQIli8xQ/s640/blogger-image--1939020019.jpg"></a></div></div>Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-50151132803197060822013-11-01T14:29:00.003-07:002013-11-02T23:02:57.025-07:00Greek PizzaWe make a lot of pizza around here. Pizza is one of the few foods I actually crave, and it's so easy to make/so expensive to buy. All of those awesome pizza deals on the mainland don't exist here in beautiful Hawaii, but I would never complain because I can walk to the beach and make my own dang pizza ;-) <div><br></div><div>We usually stick with pepperoni and mushroom, but I gave this Greek pizza a try. When the commissary was closed due to the government atrocity, we bought some chicken sausage in bulk from SAMs Club, and a quick google search of chicken sausage recipes gave me this suggestion. The picture I found had lots of olives, which I suppose makes it more Greek, but I left those off because I think they are revolting. </div><div><br></div><div>For the crust:</div><div>1 package instant yeast</div><div>1 1/2 cup warm water</div><div>1/4 cup olive oil</div><div>Sea salt</div><div>Garlic bread sprinkle (this is a delightful thing I found with the spices at the commissary. Garlic salt is good too)</div><div><br></div><div>For the toppings:</div><div>1 jar marinara</div><div>Baby spinach</div><div>Chicken sausage,diced </div><div>Sundried tomatoes</div><div>Crumbled feta</div><div>Mozzarella </div><div><br></div><div>To make the crust, combine the yeast and water and let sit for 5 minutes. Add the remaining ingredients and knead dough. I make this in my stand mixer with the dough hook, and I just let it run for about 5 minutes until a nice dough ball forms. Place dough in a bowl that is coated with nonstick spray and cover it with a damp towel. Let it rise for 45-60 minutes. When the dough has risen, divide it into 2 parts, one part being 2/3 of the dough. This will roll into a regular pizza pan size. I use the remaining 1/3 to make garlic bread. If you like really thick crust, you can use the whole dough ball. With floured hands, stretch the dough and press it into the pan, rolling the edges to create crust. </div><div><br></div><div>Drizzle olive oil on top of the dough. Spread the marinara, and add the sundried tomatoes. Add the spinach ans top with mozzarella. Add the chicken sausage and feta (and olives if you're into that sort of thing). </div><div><br></div><div>Bake it at 400 degrees for about 10 minutes. </div><div> <br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-_f_O92W2cRw/UnQdMhYMyGI/AAAAAAAAAyQ/xRb3SWFNbOw/s640/blogger-image--815088199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-_f_O92W2cRw/UnQdMhYMyGI/AAAAAAAAAyQ/xRb3SWFNbOw/s640/blogger-image--815088199.jpg"></a></div></div>Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-75010307384443992212013-10-26T20:02:00.001-07:002013-10-26T20:03:12.633-07:00Cheddar Ranch Cheese BallI'm beginning to think cheese balls are a strictly Southern thing after some of the reactions I've gotten from making one for dinner parties. I don't think I ever went to a dinner party at home where there wasn't some kind of cheese ball, and I am thankful I am not lactose intolerant for this reason. I love me some cheese. This recipe is for the most basic and easy cheese ball I've ever made - it's a really simple and quick option for an appetizer. I used the "low fat" options for the ingredients, but really, you're eating a big ball of cheese on buttery crackers, so it's not like it makes a huge difference.<br />
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1 tbsp light sour cream<br />
1 pack dry ranch dressing mix<br />
8 oz Neufchatel cream cheese<br />
1/2 lb shredded cheddar<br />
1/2 cup pecans (pronounced pee-cans, not puh-cahns)<br />
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Combine the sour cream and ranch mix until it's smooth. Add the cream cheese and the cheddar. I used a form to mix them, but you may need to just combine with your hands to get it totally incorporated. Refrigerate it for 5-10 minutes, and then shape it into a ball. Roll the ball in the pecans and refrigerate until it's time to serve.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-12608255175313196632013-10-23T22:46:00.000-07:002013-10-23T22:46:03.306-07:00Easy Pita Bread<div class="separator" style="clear: both;">
Since I made a big batch of hummus and had it all to myself, I decided to try making pitas because I am not a fan of how store-bought pitas go stale so quickly. These were really easy, and they turned out great! </div>
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1 1/8 cup warm water</div>
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3 cups all-purpose flour</div>
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1 tsp salt</div>
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t tbsp vegetable oil</div>
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1 1/2 tsp sugar</div>
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1 1/2 tsp active dry yeast</div>
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Combine all ingredients until combined. Cover with a damp towel and let the dough rise 30 minutes. Divide the dough into 8 equal parts and and roll into flat circles. Place the dough on a metal cooling rack, and cover it with a damp towel for 30 minutes again until the circles get slightly fluffy. Keep the pitas on the cooling rack (2-3 will fit), and place the cooling rack directly into the oven. Bake the pitas at 500 degrees for 4-5 minutes, or until the puffed up tops begin to brown slightly. Take them out of the oven and immediately cover with the damp towel again. Repeat this until all of the pitas are baked. After they cool, cut or break them in half.</div>
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-30421549049342285602013-09-09T21:05:00.000-07:002013-09-12T17:37:07.434-07:00Red Velvet Bundt Cake<div class="separator" style="clear: both; text-align: left;">
I made this a couple of weeks ago for an OSC event. I was really glad I took it somewhere to share it because my waistline would be in grave danger if this thing was sitting around the house. It was really moist/dense/scrumptious. </div>
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For the cake:</div>
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2 eggs</div>
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1 cup vegetable oil</div>
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1 tbsp white vinegar</div>
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1 tsp vanilla extract</div>
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1 cup buttermilk</div>
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1 oz red food coloring</div>
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2 1/2 cups all-purpose flour</div>
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2 cups sugar</div>
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1 tsp baking soda</div>
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1 tsp salt</div>
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3 tbsp cocoa powder</div>
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For the icing:</div>
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1 package Neufchatel cream cheese</div>
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1 stick unsalted butter</div>
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4 cups powdered sugar</div>
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1 tsp vanilla extract</div>
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1/4 cup milk</div>
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Mix the eggs until smooth, and then add the remaining wet ingredients. Add flour 1 cup at a time followed by remaining dry ingredients. Bake it in a greased bundt pan for about 50 minutes at 325 degrees. Cool it in the pan on a wire rack until completely cool. Run a knife around the edge before turning out on the serving plate. </div>
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To make icing, blend all ingredients until smooth. Pour it over the cooled cake. I had a lot leftover, so you could ice the whole cake instead of drizzling.</div>
Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-81457067809017160262013-09-09T20:53:00.003-07:002013-10-23T20:48:25.564-07:00Easy Hummus<div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">At several parties and events I've been to recently, there's been hummus that I just couldn't get enough of! I asked my friend for her recipe, and she sent me the link to a Food Network recipe. No wonder it was so good! I didn't have some of the ingredients on hand, but I had most of them, so I gave it a shot. Luke was gone at the time, and I finished it on my own pretty quickly :) the recipe below is what I used, and the Food Network link is copied below that! I blended it all in my Cuisinart chopper, and it barely fit. I had to grab a few carrots to scrap some off of the side of my chopper ;-)</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients<br style="outline: 0px;">2 cans chickpeas, drained and rinsed<br style="outline: 0px;">1/2 cup extra-virgin olive oil<br style="outline: 0px;">1/2 lemon, juiced<br style="outline: 0px;">2 tablespoons chopped fresh parsley leaves<br style="outline: 0px;">2 cloves garlic, peeled<br style="outline: 0px;">1 1/2 teaspoon salted <br style="outline: 0px;">1/2 teaspoon Asian sesame oil<br style="outline: 0px;">1/2 to 1 teaspoon ground cumin<br style="outline: 0px;">1/4 cup water<br style="outline: 0px;">Paprika, as desired<br style="outline: 0px;"><br style="outline: 0px;">Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/hummus-dip-recipe/index.html?oc=linkback</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-q00IPV7AKms/Ui6XzCWpyKI/AAAAAAAAAxI/TfJ5rImIDa4/s640/blogger-image-48565116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-q00IPV7AKms/Ui6XzCWpyKI/AAAAAAAAAxI/TfJ5rImIDa4/s640/blogger-image-48565116.jpg"></a></div>Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-28827917926519333572013-09-09T20:45:00.001-07:002013-09-09T20:46:26.047-07:00Sweet Potato Pound CakeThe first week that Luke was gone flew by thanks to planned dinners/visits every night of the week. While they were all a blast, I particularly loved getting to see some friends from the mainland who took time out of their family vacation to come see me (and give me a much-needed hair cut!). I've been looking for a reason to try this recipe, and I thought a visit from some fellow Southerners was the perfect excuse! It was seriously amazing - it tasted just like Fall, which continues to escape me here in beautiful Hawaii. Poor me, right? I don't remember where exactly I found this recipe, but I had it written on a note card stuck inside one of my cookbooks, which probably means I copied it down from someone else's cookbook!<br />
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For the cake:<br />
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4 eggs<br />
3 medium sweet potatoes, cooked & mashed<br />
2 sticks unsalted butter<br />
3 1/4 cups all-purpose flour<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp nutmeg<br />
1/2 tsp salt<br />
1/2 cup milk<br />
1 tsp vanilla extract<br />
1 cup sugar<br />
1 cup brown sugar<br />
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For the glaze:<br />
1 cup powdered sugar<br />
2 tbsp half & half<br />
1 tsp cinnamon<br />
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Mix the eggs, butter, vanilla, and sweet potatoes until creamy. Mix in the flour 1 cup at a time, followed by the remaining dry ingredients. Pour batter into a sprayed bundt pan, and bake it for about 50 minutes at 350 degrees. When it's done, cool it in the pan on a wire baking rack until completely cool. Run a knife around the edges and turn the cake out onto whatever you're going to serve it on.<br />
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To make the glaze, mix the ingredients until the powdered sugar is incorporated and the glaze is smooth. Drizzle it over the cooled cake.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com6tag:blogger.com,1999:blog-8842286489644121868.post-4305654191974480602013-09-05T23:59:00.001-07:002013-09-06T00:00:48.928-07:00Slow Cooker Quinoa ChiliWhen Luke is galavanting around the world with the Marine Corps, I am free to try meatless dinners! I have no moral opposition to meat; in fact I am a full-fledge, flag-waving carnivore. I love all the meats, really. But sometimes I just like to <i>try </i>things, and if Luke is home, there are no meatless recipes tried within our 4 walls. I found a recipe similar to this, but it was a stovetop recipe. I made a couple changes so I could put it in the slow-cooker. It turned out great, and I will definitely make it again.<br />
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3/4 cup uncooked quinoa<br />
1/2 yellow onion, diced<br />
4 cloves garlic, minced<br />
3 tomatoes, diced<br />
1 15 oz-can tomato sauce<br />
1 1/2 cup chicken broth<br />
2 1/2 tbsp chili powder<br />
2 tsp ground cumin<br />
2 tsp cocoa powder<br />
1 1/2 tsp paprika<br />
1/2 tsp sugar<br />
1/2 tsp ground coriander<br />
1/2 tsp cayenne pepper<br />
salt and papper to taste<br />
1 can red kidney beans<br />
1 can white kidney beans<br />
1 can black beans<br />
1 can whole kernel corn<br />
1 cup cilantro, chopped<br />
juice of 2 limes<br />
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I just threw it all in the crock pot and cooked on the "warm" setting for 8 hours and then flipped it to high when I got home from work and let it go for about 2 more hours.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-89195860394289410142013-08-27T16:55:00.000-07:002013-08-27T16:55:13.971-07:00Snickerdoodles<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
My second favorite cookie of all time, second only to oatmeal chocolate chip, is the snickerdoodle. I've mentioned before how much I love cinnamon sugar, particularly when it is of the Auntie Anne's variety. I made these snickerdoodles a couple of weeks ago for our OCF snack, and I did not get to bring any home! Good thing I stashed one at home for desperate times.</div>
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1 cup butter, softened</div>
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1 1/2 cups sugar</div>
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2 eggs</div>
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2 tsp vanilla extract</div>
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2 3/4 cups all-purpose flour</div>
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2 tsp cream of tartar (key ingredient for taste)</div>
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1 tsp baking soda</div>
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1/4 tsp salt</div>
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2 tbsp sugar</div>
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2 tsp ground cinnamon</div>
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Beat the butter and sugar until smooth, and then add one egg at a time, followed by the vanilla. Blend in the flour, cream of tartar, soda, and salt. Shape the dough into round balls. Combine the remaining sugar and cinnamon in a shallow dish. Roll each cookie ball in the cinnamon/sugar mixture. Bake them on an ungreased cookie sheet for 8-12 minutes at 400 degrees.</div>
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-68348738043562848312013-08-27T16:47:00.005-07:002013-08-27T16:55:57.085-07:00Chocolate Cake with Marshmallow Cream Cheese Frosting<br />
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I made this a couple of weeks ago to take to some friends' house. I looked around my pantry and refrigerator to figure out what I could make without going to the commissary on a Sunday (death wish?), and this is what I came up with. It was super delicious - I will definitely make this cake again. You may be thinking that this doesn't really look like cake, and you're right. I assure you it looked much more like cake before I tried to transfer the leftovers to tupperware and dropped it heavily in the container. But, it tasted just as delicious crumbled as it did whole. </div>
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For the cake:</div>
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5 oz semisweet chocolate, finely chopped</div>
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1 1/2 cup hot brewed coffee</div>
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3 cups sugar</div>
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2 1/2 cups all-purpose flour</div>
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1 1/2 cups unsweetened cocoa powder</div>
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2 tsp baking soda</div>
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3/4 tsp baking powder</div>
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1 1/4 tsp salt</div>
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3 eggs</div>
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3/4 cup vegetable oil</div>
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1 1/2 cups buttermilk</div>
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3/4 tsp vanilla</div>
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For the icing (random compilation of ingredients I had on-hand):</div>
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6 oz Nuefchatel cream cheese</div>
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1/4 jar marshmallow cream sauce</div>
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2 1/2 cups powdered sugar</div>
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2 tsp vanilla</div>
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Place the finely chopped semi-sweet chocolate in a bowl, and pour the hot coffee over it. Stir it occasionally until the chocolate is melted and smooth. In a large bowl, sift dry ingredients. In yet another bowl, beat the eggs with an electric mixer until they thicken. Slowly add the oil, vanilla, and buttermilk, followed by the melted chocolate. Slowly add the dry ingredients until well blended. Divide the batter into 2 greased round cake pans. Bake at 300 for about 45-55 minutes. To make the icing, beat the cream cheese until smooth, and add the marshmallow cream sauce. Slowly incorporate the powdered sugar, and then add the vanilla. Blend until smooth. I left the icing off of the cake since it was so sweet and just let each person drizzle the amount she wanted over her piece of cake.</div>
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-25627774404556004962013-08-27T16:33:00.002-07:002013-08-27T16:33:40.998-07:00Lemon Garlic Chicken & Veggies<br />
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This was a really simple dinner I made a couple of weeks ago (when there was a man appetite around my house). I just juiced a couple of lemons, minced some garlic, added olive oil, salt, and pepper, and tossed some green beans, red potatoes, and chicken in the mixture, and I baked it for 45 minutes at 350 degrees.</div>
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3 chicken breasts</div>
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1/2 lb green beans</div>
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4 lemons, juiced</div>
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10 red potatoes, quartered</div>
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7 tbsp olive oil</div>
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6 garlic cloves, minced</div>
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salt and pepper to taste </div>
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-70539513797769968422013-07-13T14:37:00.000-07:002013-07-13T14:37:03.268-07:00Buttermilk BiscuitsI've had my Southern status questioned on more than one occasion when it's revealed how much I hate sweet tea. Sorry, not my thing. But I think I have a redeeming Southern quality in making buttermilk biscuits. These are so soft and completely melt in your mouth. They are miles above any canned or frozen biscuit and actually really easy to make.<br />
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2 cups all-purpose flour<br />
1/4 tsp baking soda<br />
1 tbsp baking powder<br />
1 tsp sea salt<br />
6 tbsp unsalted butter, very cold<br />
1 cup buttermilk<br />
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Preheat the oven to 450 degrees. Combine the dry ingredients in a bowl, and cut in the butter in small chunks. I mix it with a potato masher until it looks like a coarse meal. Add the buttermilk and mix it just until it's combined. The dough will be very wet. Turn the dough out on a floured cutting board, and pat (not roll) it down to about 1/2 inch thick. Use a round cutter to cut your biscuits. Place them on a cookie sheet. If you want soft biscuits, place them on the sheet with edges touching. If you like flaky biscuits, leave space between them. Bake them for about 10 minutes.<br />
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<br />Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-42093081941835088772013-07-13T01:35:00.001-07:002013-07-13T01:35:10.905-07:00Key Lime Pie Ice CreamIf you've spent any significant amount of time in Asheville, NC, you're probably familiar with The Hop on Merrimon Avenue. This is one of my favorite ice cream shops, second only to Annapolis Ice Cream Company. One of my favorite flavors that I have gotten there is key lime pie, and for some reason, I have been craving it this summer even though I haven't had it in at least 10 years. I found a recipe in an old Southern Living magazine and gave it a shot. Typically I prefer ice cream with some sort of chocolate in it, but this was really delicious and refreshing!<br />
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1/2 cup sugar<br />
2 tbsp corn starch<br />
1/8 tsp salt<br />
2 cups milk<br />
1 cup half & half<br />
1 egg yolk<br />
1/3 cup lime juice<br />
1/2 cup coarsely crushed graham crackers<br />
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Whisk the first 3 ingredients in a heavy sauce pan. Gradually whisk in the milk and half and half. Stir constantly over medium heat for about 10 minutes or until it thickens slightly. Remove the sauce pan from the heat, and whisk in the egg yolk. Pour the mixture through a wire-mesh strainer into a bowl. Let it cool completely and then add the lime juice, lime zest, and graham crackers. Freeze in an ice cream maker, or freeze overnight in the freezer.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-73826438295061336422013-07-13T01:17:00.001-07:002013-07-13T16:02:04.169-07:00Lemon Blueberry Yogurt BreadWhenever Luke heads out for any amount of time, I have the lovely task of eating what's left in the refrigerator. It usually results in dinners composed of random assortments or me trying to find recipes to use exactly what I have. This time, I had 3 boxes of blueberries that were knock knock knockin' on Heaven's door and several lemons, so this bread was my first choice. It turned out to be really moist because of the yogurt, and it made more than I could (should) finish, so I had plenty to share with friends.<br />
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1 1/2 cups all purpose flour<br />
2 tsp baking powder<br />
1/2 tsp sea salt<br />
1 cup plain yogurt<br />
3 eggs<br />
1 cup sugar<br />
2 tsp grated lemon zest<br />
1/2 tsp vanilla extract<br />
1/2 cup vegetable oil<br />
1 1/2 cup blueberries<br />
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Combine dry ingredients and then gradually add wet ingredients one at a time. Gently fold in the blueberries. Bake in a greased and floured loaf pan at 350 for 55 minutes. Yum!<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-91393063392874720952013-07-10T00:20:00.001-07:002013-07-10T00:20:02.998-07:00Lemon Fruit DipThis is a really easy and delicious fruit dip that my mom makes. It's really good on strawberries, grapes, pineapple, and apples - probably on other fruits too!<br />
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16 oz lemon yogurt<br />
3.4 oz vanilla instant pudding<br />
4 oz Cool Whip<br />
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Just mix it all together and chill it! I usually use sugar free pudding and Cool Whip, but it's good with the regular kind too. I could eat this stuff with a spoon and have on many occasions. No picture because I forgot to take one.Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-9836412373500268642013-07-10T00:18:00.002-07:002013-07-10T00:18:27.828-07:00Roasted Garlic and Gorgonzola Cream SauceDo you ever go on vacation, find a restaurant you love, want to eat there again, but know you should branch out and keep trying new places? No? Just my family? That place was Kona Brewing Company for my family, and I can't even pretend like I don't share the obsession. KBC has an awesome happy hour with half price appetizers, and we went twice while my parents were visiting (and they went there twice while they were on the Big Island). The pizza rolls are an obvious choice for appetizer, but we also tried the "roasted garlic" without really knowing what to expect. When it came out, there was literally a bulb of garlic, a bowl of cream, and bread. Really, how could this not be amazing? I gave it a shot at home, and it turned out great!<br />
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1 bulb of garlic<br />
olive oil<br />
1 1/4 cup whipping cream<br />
1/4 tsp garlic, minced<br />
1/4 tsp dried thyme<br />
1/3 cup crumbled gorgonzola cheese<br />
loaf of sour dough bread<br />
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To roast the garlic, remove some of the outer layers of the skin, but leave the skin of the individual bulbs in tact. Cut about 1/4-1/2 inch (depending on the size of the bulb) off the top of the bulb to expose the individual cloves. Put the garlic head in a muffin pan cup, and drizzle it with olive oil. Cover the garlic with aluminum foil. Bake it at 400 degrees for about 30 minutes, or until the cloves are soft. You should be able to squeeze the top and get soft garlic to come out.<br />
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To make the cream sauce, combine all of the ingredients in a sauce pan, and stir until melted and thickened. Spread some of the soft garlic on the bread and top it with the cream spread. It. Is. Amazing.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-30873945453775063272013-07-10T00:06:00.000-07:002013-07-10T00:06:13.443-07:00Soft Pretzels with Buffalo Cheese Dipping SauceHaving family in town is a great reason to try out some new recipes that make things in bulk and are thus too large for just Luke and me. I LOVE soft pretzels. When I used to go to Annapolis to visit Luke, I was always bummed when I was waiting in the airport for my flight to head back home. Since retail therapy in the airport is limited to heavy hardcover books, neck pillows that make me sweat profusely, and Baltimore souvenirs, I resorted to eating my feelings, and Auntie Ann was always there for me. A hot cinnamon sugar pretzel got me through many goodbyes. This recipe is not for cinnamon sugar pretzels, but the pretzel turned out to be amazing. I am going to try this recipe again to make cinnamon sugar in the near future, and I will not require house guests to help me eat them. I found a recipe similar to this on Pinterest.<br />
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Pretzels:<br />
1 1/2 cups warm water<br />
2 tbsp light brown sugar<br />
1 packet active dry yeast (2 1/4 tsp if you're using jarred yeast)<br />
1 stick unsalted butter, melted<br />
1 1/2 tsp sea salt<br />
4 1/2 cups all purpose flour<br />
non-stick spray<br />
3 quarts water<br />
2/3 cups baking soda<br />
1 egg, beaten<br />
Sea salt<br />
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Buffalo Cheese Dipping Sauce:<br />
1 tbsp butter<br />
1 tbsp flour<br />
1 1/2 cups milk<br />
3 oz Neufchatel cream cheese<br />
2/3 cup shredded sharp cheddar cheese<br />
1/3 cup buffalo sauce<br />
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To make the pretzels, combine the 1 1/2 cup water, sugar, yeast, and butter, in a stand mixer with a dough hook. Let it sit for about 5 minutes. Add the salt and flour and mix it on low speed until it's combined. Increase the speed to medium and let it knead until the dough starts to pull away from the sides of the bowl. Coat a big bowl with non-stick spray, and put the dough in the bowl to rise. Cover the bowl with a damp towel, and let it rise for about an hour.<br />
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Preheat the oven to 425. Bring the 3 quarts of water to a boil, and add the baking soda. Divide the dough into 8 equal balls and roll them into pretzels. Boil the pretzels 2 at a time for about 30 seconds, and put them on a baking sheet. Brush the tops of the pretzels with the egg and season with sea salt. Bake them for about 15 mins.<br />
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While the pretzels are baking, melt the butter for the sauce in a sauce pan over medium heat. When it is melted, add the flour and whisk together. Add the milk, and turn the heat to low. Continue stirring this until it thickens. Add the cheeses, stirring until all of the cheese melts and is smooth. Stir in the buffalo sauce, and season with salt and pepper if you want.<br />
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This was seriously so delicious. The picture is awful because I just wanted to dig into it. I really might make these again, even though I'd be eating them solo....<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-72676701470801305592013-06-23T19:58:00.001-07:002013-06-23T19:58:39.642-07:00Barbecue Jack Burgers & Baked FriesOn Friday night, we planned on taking my parents to Waikiki to see the Friday fireworks and drink lava flows on the beach. However, it was rainy so we ended up staying in, grilling out, and playing Setters of Catan, which was just fine by all of us. After the trade winds blew out the grill a few times, we finally got it lit and got going.<br />
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2 lbs lean ground beef<br />
1/2 cup BBQ sauce - I used Jack Daniel's original<br />
1/4 cup Worcestershire sauce<br />
1/2 cup shredded Monterrey jack cheese<br />
sea salt<br />
garlic salt<br />
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2 large Russet potatoes, sliced in 1/3 inch fries<br />
2 tbsp olive oil<br />
sea salt<br />
garlic salt<br />
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This ended up making 8 burgers, so I froze 4 for later. For the fries, just coat the potatoes with oil and salt, and baking them at 450 for 25 minutes. Turn them and bake them for 25 more minutes. This was good with Jack and Coke :)<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-7943152090538782652013-06-23T19:45:00.003-07:002013-06-23T19:45:43.482-07:00Chocolate Chip Cookie CakeI made this one for another friend's birthday, and it was so, so, so delicious. It was soft and gooey and literally melted in my mouth. I used Emeril's recipe, so no surprise that it was awesome. The 2 sticks of butter probably didn't hurt.<br />
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2 sticks unsalted butter<br />
1 cup light brown sugar<br />
1/2 cup sugar<br />
2 eggs<br />
2 cups plus 2 tbsp all purpose flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 tsp vanilla extract<br />
2 cups chocolate chips<br />
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Cream the butter and sugars together, and then all one egg at a time. Add the dry ingredients, mixing thoroughly. Add the vanilla extract, and then fold in the chocolate chips. Spread the cookie dough on a greased circular pan and bake it at 375 for about 20 minutes. Mine ran over the sides of the pan a little bit, so I put a large cookie sheet underneath to catch it.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-49905486519067068802013-06-23T19:34:00.000-07:002013-06-23T19:34:40.536-07:00Red Velvet Cake with Cream Cheese IcingI tried a new recipe for a friend's birthday cake, and it was so awesome! I found this in an old church cookbook. Southern church ladies really never disappoint when it comes to baked goods, and this will definitely be replacing my old go-to red velvet recipe.<br />
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Cake:<br />
2 cups all purpose flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp salt<br />
2 tbsp unsweetened cocoa powder<br />
2 cups cugar<br />
1 cup vegetable oil<br />
2 eggs<br />
1 cup buttermilk<br />
2 tsp vanilla extract<br />
2 oz red food coloring<br />
1 tsp white distilled vinegar<br />
1/2 cup prepared plain hot coffee<br />
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Icing:<br />
2 8-oz packs of cream cheese<br />
1/4 cup milk<br />
1 stick butter<br />
2 tsp vanilla extract<br />
4 cups powdered sugar<br />
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In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa. In a large bowl, combine the sugar and vegetable oil. Add in the eggs one at a time, followed by the buttermilk, vanilla extract, red food coloring, vinegar, and coffee. Gradually add the dry ingredients. Pour the batter into greased and floured round cake pans, and bake it at 325 for 30-40 minutes. Cool the cakes in the pans on a cooling rack until the pans are warm to the touch. Take the cakes out of the pans and cool them completely before icing.<br />
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To make the icing, mix the cream cheese, milk, butter, and vanilla with a hand mixer until smooth. Mix in 1 cup of powdered sugar at a time.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-77083171517373260242013-06-14T20:39:00.001-07:002013-06-14T20:39:06.378-07:00Peach Ice CreamFor the past week or so, I have really been missing Georgia. Hawaii is incredible, beautiful, and serene, but as the saying goes, there's no place like home. While we mostly miss our friends and family, we aren't ashamed to have a weekly conversation about a longed-for Chickfila milkshake. I decided to give this peach ice cream a go, and I was so glad I did! It's really awesome, and it made a lot, so I dropped it off at Luke's office so we wouldn't eat the whole batch by ourselves.<br />
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3 eggs, beaten<br />
1 3/4 cups sugar<br />
5 peaches, pitted and pureed<br />
2 cup heavy cream<br />
1 cup half and half<br />
1 tbsp vanilla<br />
1/4 tsp salt<br />
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Mix it all together and blend it in the ice cream maker! Easy and sweet.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-76947836419086456902013-06-13T17:53:00.000-07:002013-06-13T17:53:07.453-07:00Cinnamon Coffee Ice Cream CakeThis was a doozy but so worth every second put into it. There are 5 layers to this ice cream cake, and all of them tasted amazing individually and together. I sampled each one a few times just to make sure. <br />
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Crust:<br />
2 rows of Oreos<br />
4 tbsp unsalted butter<br />
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Coffee Ice Cream:<br />
1 1/2 cups milk<br />
3/4 cup sugar<br />
1 1/2 cups whole coffee beans (decaf)<br />
1 1/2 cup heavy cream<br />
pinch of salt <br />
5 large egg yolks<br />
2 tbsp vanilla extract<br />
1/4 tsp finely ground coffee<br />
1 tbps ground cinnamon<br />
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Fudgy Center:<br />
1 row of Oreos<br />
1 jar hot fudge ice cream topping<br />
3.4 oz instant chocolate pudding<br />
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Cinnamon Ice Cream:<br />
1 can fat free sweetened condensed milk<br />
1 tsp ground cinnamon<br />
2 tbsp vanilla<br />
4 tbsp chocolate syrup<br />
2 cups half & half<br />
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Chocolate Cream Topping:<br />
2 1/4 cups chilled whipping cream<br />
1/2 tsp vanilla extract<br />
1 cup plus 2 tbsp powdered sugar<br />
1/2 cup plus 1 tbps unsweetened cocoa powder<br />
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I made the coffee ice cream first. It was pretty involved, but not too difficult. Heat the milk, sugar, coffee beans, salt, and cream in a meduim saucepan until it's warm and steaming but not boiling. Remove it from heat, cover, and let it sit for an hour. Then, reheat the mixture on medium heat until it's steaming but boiling again. <br />
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In a large bowl, beat the egg yolks together. Slowly pour the heated milk and sugar mixture over the eggs, whisking constantly. Put the whole mixture back into the sauce pan.<br />
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Stir this mixture over medium heat with a flat-bottomed spatula so you can scrape the bottom on the sauce pan - you don't want the eggs to cook and end up in scrambled egg pieces. Continue stirring constantly until this thickens and coats the spatula without being runny. <br />
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Pour the mixture through a strainer into another bowl. I let it sit in the strainer for a while because it was so thick that it was taking a long time to make it into the bowl. When it has strained, throw away the beans, and add the vanilla, ground coffee, and cinnamon to the mixture. Chill this mixture in the refrigerator. Finally, run it through an ice cream maker to thicken it up. Put it back into the freezer.<br />
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While that ice cream was freezing, I made the crust, which was just ground up oreos and melted butter. Put it in the bottom of a 10 inch springform pan. Put the pan in the freezer until the crust hardens.<br />
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For the cinnamon ice cream, simply combine all of the ingredients and run it through the ice cream maker. Freeze it for about 6 hours afterward. <br />
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The fudgy center is just a mixture of the hot fudge, crushed Oreos, and pudding. <br />
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The topping is made by combining the whipping cream and vanilla and then sifting the powdered sugar and cocoa into it, whisking constantly. <br />
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When I put it all together, I spread the coffee ice cream on the crust and topped it with the fudgey center. Then I spread the cinnamon ice cream and topped it with the chocolate whipped topping. I froze it overnight and it was ready to cut right when I took it out of the freezer to serve. This is seriously delicious. Here's a picture of the semi-melted leftover piece that doesn't do it any justice.<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-29819634348782264612013-06-13T17:22:00.001-07:002013-06-13T17:22:45.508-07:003 Bean SaladThis was another cool side that required no cooking and thus did not heat up my kitchen. It was good as a side and also good on tortilla chips! <br />
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1 can black beans, drained and rinsed<br />
1 can kidney beans, drained and rinsed<br />
1 can cannellini beans, drained and rinsed<br />
1 green bell pepper, diced<br />
1 red bell pepper, diced<br />
1 package frozen corn, thawed<br />
1/2 red onion, diced<br />
1/4 cup olive oil<br />
1/4 cup red wine vinegar<br />
4 tbsp lime juice<br />
1 tbsp lemon juice<br />
2 tbsp sugar<br />
1 tbsp salt<br />
1 clove crushed garlic<br />
1/4 cup chopped cilantro<br />
1/2 tbsp ground cumin<br />
1/2 tsp chili powder<br />
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Combine the beans, peppers, onion, and corn. In another bowl, combine all other ingredients. Pour the dressing over the bean mixture. I made this a day ahead as well. <br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com0tag:blogger.com,1999:blog-8842286489644121868.post-72112074999301847142013-06-13T17:22:00.000-07:002013-06-13T17:28:08.150-07:00Easy Pasta SaladWhen lots of people come over, it tends to get hot in our house, so I decided on sides that didn't have to be cooked to reduce oven and stove top time. I made this a day ahead, and it's a really easy, cool option.<br />
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1 box rotini pasta, cooked<br />
1 cucumber, diced<br />
2 tomatoes, diced<br />
1/2 red onion, diced<br />
1 bottle fat free Italian dressing (I used about 3/4 of the bottle)<br />
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Keri P. http://www.blogger.com/profile/09415022526180704681noreply@blogger.com2